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Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Recipe
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★★★★★

4.8 from 22 reviews

This Chocolate Mousse Cake is a decadent dessert featuring a moist chocolate cake base topped with rich, airy chocolate mousse and a glossy dark chocolate ganache. Fresh strawberries add a burst of freshness and color, making it perfect for special occasions or an indulgent treat.

Ingredients

Scale

Chocolate Cake

  • 115 g all-purpose flour
  • 40 g natural cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • 50 g granulated sugar
  • 50 g brown sugar
  • 110 g light-tasting oil
  • 200 g milk, room temperature

Chocolate Mousse

  • 400 g whipping cream or heavy cream, divided into 200 g + 200 g
  • 200 g dark or semi-sweet chocolate, finely chopped

Chocolate Ganache Topping

  • 180 g whipping cream or heavy cream
  • 170 g dark chocolate, finely chopped

Filling & Topping

  • 10 fresh strawberries, halved, plus more for topping

Instructions

  1. Prepare Chocolate Cake: Preheat oven to 350°F (175°C) and set aside a 9-inch springform pan. In a small bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, whisk the egg with both sugars until combined, then add oil and mix until smooth. Alternate adding flour mixture and milk in two additions each, mixing just until combined. Pour batter into pan, and bake 30-32 minutes or until a toothpick comes out mostly clean. Cool completely in pan on a wire rack.
  2. Level Cake: If cake domed, use an offset spatula and serrated knife to level the top. Return cake to pan and reassemble springform.
  3. Make Chocolate Mousse: Place chopped chocolate in heatproof bowl. Heat 200 g of cream until simmering, pour over chocolate, let sit 5 minutes, then stir until smooth. If needed, gently warm to melt remaining chunks. Whip remaining 200 g cream to soft peaks but not stiff. Fold one-third of whipped cream into chocolate mixture, then fold this into remaining whipped cream until smooth.
  4. Assemble Mousse Layer: Arrange strawberry halves around pan edges on top of cake, cut side against pan. Spread mousse evenly over cake and strawberries using an offset spatula, smoothing the top. Chill at least 4 hours or overnight.
  5. Prepare Ganache Topping: Place chopped chocolate in heatproof bowl. Heat 180 g cream until simmering, pour over chocolate and let sit 5 minutes. Stir until smooth and glossy, warming gently if needed. Let ganache cool and thicken slightly.
  6. Finish Cake: Pour ganache over set mousse layer, spreading to edges with offset spatula. Chill 30 minutes to set ganache. Decorate top with additional strawberries. For clean slices, dip knife in hot water and wipe dry between cuts.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Light-tasting oil like vegetable or canola is preferred for a neutral flavor.
  • Do not overwhip the cream for mousse to prevent it from becoming stiff.
  • Chilling the mousse layer overnight improves texture and firmness.
  • Warm the knife before slicing for smooth, clean cuts.

Nutrition

Keywords: chocolate mousse cake, chocolate cake, chocolate mousse, chocolate ganache, strawberry topping, layered cake, dessert recipe

Find it online: https://tastybella.com/chocolate-mousse-cake-recipe/