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Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Recipe
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★★★★★

4.7 from 17 reviews

This decadent Chocolate Mousse Cake combines a rich, moist chocolate cake base with a smooth, airy dark chocolate mousse topping. Perfectly topped with fresh raspberries and a dusting of powdered sugar and cocoa, this dessert is ideal for special occasions or whenever a luxurious chocolate treat is desired.

Ingredients

Scale

Cake

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • ¾ cup hot coffee

Mousse

  • 12 oz high-quality dark chocolate (chopped)
  • 4 large eggs, separated
  • 2 cups heavy whipping cream
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Decoration

  • 2 cups fresh raspberries
  • ¼ cup powdered sugar for dusting
  • Cocoa powder for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa.
  3. Whisk Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until fully combined, creating a smooth liquid mixture.
  4. Combine Ingredients: Gradually add the wet ingredients to the dry mixture, stirring gently to avoid overmixing. Then, stir in the hot coffee, which enhances the chocolate flavor and helps create a moist cake.
  5. Bake the Cake: Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.
  6. Melt Chocolate: Using a double boiler, melt the chopped dark chocolate until smooth. Allow it to cool slightly but remain fluid for mixing.
  7. Beat Egg Whites: In a clean, grease-free bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add ¼ cup sugar, continuing to beat until stiff, glossy peaks form to provide lightness to the mousse.
  8. Whip Cream: In another chilled bowl, whip the heavy cream with vanilla extract until stiff peaks form, giving the mousse its creamy texture.
  9. Combine Mousse Base: Stir the egg yolks into the slightly cooled melted chocolate to create a rich base for the mousse.
  10. Fold Ingredients: Gently fold the whipped cream into the chocolate and egg yolk mixture, then carefully fold in the stiff egg whites. This creates a light, airy mousse texture.
  11. Assemble Cake and Mousse: Pour the mousse evenly over the cooled cake base in the springform pan. Smooth the top with a spatula for an even finish.
  12. Chill: Refrigerate the assembled cake for at least 6 hours or overnight to allow the mousse to set properly.
  13. Decorate: Before serving, top the chilled mousse cake with fresh raspberries. Lightly dust with powdered sugar and cocoa powder for an elegant presentation.

Notes

  • Use high-quality dark chocolate for the best flavor and texture in the mousse.
  • Ensure egg whites are beaten in a clean, grease-free bowl to achieve proper peaks.
  • Allow the cake to cool completely before adding mousse to avoid melting.
  • For best results, chill the cake overnight to let the mousse fully set.
  • The addition of hot coffee intensifies the chocolate flavor without adding a coffee taste.
  • Store leftovers covered in the refrigerator and consume within 2-3 days.

Nutrition

Keywords: chocolate mousse cake, chocolate dessert, mousse cake recipe, layered chocolate cake, raspberry chocolate cake

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