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Dark Chocolate Mousse Cake

Irresistibly Rich Dark Chocolate Mousse Cake Recipe

This Dark Chocolate Mousse Cake is a decadent treat with layers of chocolate cake, airy mousse, and silky ganache, perfect for chocolate lovers.
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Prep Time 30 minutes
Cook Time 28 minutes
Chilling Time 8 hours
Total Time 13 hours 58 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 0.5 cup Dutch Cocoa Powder Use brands like Droste or Ghirardelli.
  • 1 tsp Fine Espresso Powder Omit if unavailable.
  • 1 tsp Baking Powder No substitutions recommended.
  • 0.5 tsp Baking Soda No substitutions recommended.
  • 0.5 tsp Fine Sea Salt Can use kosher salt.
  • 1 cup Granulated White Sugar Can use brown sugar for a different flavor.
  • 0.5 cup Neutral Oil Avocado/Vegetable/Canola, or melted butter.
  • 0.5 cup Full-Fat Sour Cream Greek yogurt can be used.
  • 2 Large Eggs Refer to FAQ for eggless substitutes.
  • 1 tsp Pure Vanilla Extract No substitutions recommended.
  • 1 cup Boiling Water
For the Mousse and Ganache
  • 1 cup Heavy Cream No direct substitutions, half-and-half can be used.
  • 8 oz Dark Chocolate (60%-70%) Semi-sweet chocolate for less richness.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (180ºC) and prepare a 9-inch springform pan with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, espresso powder, baking powder, baking soda, and sea salt.
  3. In a separate bowl, blend the wet ingredients: sugar, oil, sour cream, eggs, and vanilla extract.
  4. Combine the dry and wet ingredients gently, then add boiling water until a smooth batter forms.
  5. Pour the batter into the prepared pan and bake for 24 to 28 minutes.
  6. For the mousse, whisk together the cream, egg, egg yolk, sugar, cocoa powder, espresso powder, and salt until thickened.
  7. Stir in chopped dark chocolate until melted and smooth, then let cool.
  8. Whip the cream until stiff peaks form and fold it into the cooled chocolate mixture.
  9. Assemble by pouring the mousse over the cooled cake, then chill for at least 8 hours.
  10. Prepare ganache by heating heavy cream and stirring in melted chocolate, then let it cool.
  11. Unclip the springform pan and pour the ganache over the mousse cake before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 250IUCalcium: 50mgIron: 2mg

Notes

This cake can be prepared ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 2 months.

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