Chocolate Mousse Cake
1 h 20 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 35 min | 1 h 20 min |
Introduction
This chocolate mousse cake is a knockout: a moist, coffee-kissed chocolate base topped with silky semi-sweet mousse and finished with a creamy cocoa frosting and chocolate shavings.
Perfect for birthdays, dinner parties, or date night, and it slices beautifully. It’s an excellent make-ahead dessert because it chills well, and the longer it rests, the deeper and more pronounced the chocolate flavor becomes, without tipping into too sweet.
Ingredients (12 servings)
Ingredients for the Chocolate Cake:
Ingredients for the Chocolate Mousse:
Ingredients for the Chocolate Frosting:
Ingredients for Garnish:
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How to Make Chocolate Mousse Cake
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Prep pans and oven
Heat the oven to 350 F and position a rack in the center.
Grease two 9 inch round cake pans, line the bottoms with parchment, then dust with cocoa to keep the edges dark and flavorful.
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Mix the chocolate cake batter
Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl until evenly combined.
Beat in milk, oil, eggs, and vanilla on medium speed for 1 minute until smooth.
Stir in the hot coffee until the batter is thin and glossy, which is exactly what you want for a tender crumb.
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Bake and cool the cake
Divide the batter evenly between the pans and tap to pop big bubbles.
Bake 30 to 35 minutes until a toothpick comes out with a few moist crumbs.
Cool 10 minutes in the pans, then turn out onto racks, peel parchment, and cool completely.
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Make the chocolate mousse base
Warm 3/4 cup heavy cream until just steaming, then pour over the chocolate chips in a heatproof bowl and let sit for 2 minutes.
Stir from the center outward until smooth and glossy, then mix in the vanilla and let the ganache cool to barely warm.
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Finish the mousse
Whip the remaining 3/4 cup cream to soft peaks that barely hold.
Fold one third of the whipped cream into the ganache to lighten it, then gently fold in the rest just until no streaks remain.
Chill 20 to 30 minutes until spreadable and softly set.
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Make the chocolate frosting
Beat the softened butter until creamy and pale, about 2 minutes.
Sift the powdered sugar and cocoa together, then add in 2 to 3 additions with the cream and vanilla, beating on medium high until fluffy and smooth, 2 to 3 minutes.
Adjust texture with a teaspoon of cream or a spoon of cocoa if needed.
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Level and prep for filling
Trim any domes off the cooled cakes with a long serrated knife so the layers stack cleanly.
Place the first layer on a board and anchor it with a dab of frosting so it does not skate around.
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Fill with mousse
Pipe a thin frosting ring around the edge to act as a dam, because I refuse to let mousse squeeze out the sides.
Spread the mousse inside the ring to about 3/4 inch thick in an even layer.
Top with the second cake layer and press gently to level.
Chill 30 to 45 minutes so the mousse firms before you frost.
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Crumb coat and finish
Apply a thin crumb coat of frosting to seal the cake and chill 20 minutes.
Add a generous final coat and smooth with an offset spatula for clean edges.
Shower with chocolate shavings right away so they stick.
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Set and slice
Chill the finished cake 30 minutes to set the frosting, but serve at cool room temperature for the best texture.
Slice with a hot, dry knife for tidy layers that make your guests behave.
Substitutions
- Hot coffee -> Hot water + espresso powder
- Use 1 cup hot water with 2 teaspoons espresso powder for the same chocolate-boosting intensity without brewed coffee, giving deeper cocoa flavor and the same ultra-moist crumb.
- Vegetable oil -> Refined coconut oil or light olive oil
- Swap equal amounts and melt coconut oil first, which keeps the crumb tender while adding a subtle richness, while light olive oil stays neutral and bakes up just as moist.
- Semi-sweet chocolate chips -> Chopped 60 to 70 percent chocolate bar
- Replace cup for cup with finely chopped dark chocolate for a silkier melt and a slightly more grown-up mousse, bringing smoother texture and a cleaner snap to the shavings.
Tips
- Bloom cocoa with heat
- That hot coffee is not optional in my kitchen because the heat blooms the cocoa for fuller chocolate flavor and a darker, sexier crumb.
- Mind the ganache temperature
- Fold whipped cream into ganache only when it is cool to the touch yet fluid, since warm ganache deflates cream and cold ganache seizes into streaks.
- Collar the cake for control
- If you like a thick mousse layer, wrap the cake with an acetate or parchment collar inside a springform ring so the mousse sets tall and neat.
- Crumb coat discipline
- A 20 minute chill after the crumb coat locks in strays so the final frosting stays glossy and refuses to pick up cake bits.
- Level like a pro
- Use a long serrated knife and rotate the cake on a turntable with your hand steady because moving the cake, not the knife, keeps cuts flat.
- Clean slices every time
- Dip a chef's knife in hot water and dry between cuts for picture perfect layers that do not smudge mousse into the frosting.
Nutrition Facts *
| Energy | 827 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 47 | g |
| Carbohydrates | 103 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cake batter is really thin, did I mess up?
- It should be thin after adding hot coffee because that is what gives you a tender, moist crumb, so trust it and pour carefully into the pans.
- Why did my cake turn out dry?
- Most likely it was overbaked or you packed flour into the cup, so pull the cakes when a toothpick has a few moist crumbs and spoon and level the flour instead of scooping.
- My mousse is loose and wants to ooze out, how do I fix it?
- Chill it 15 to 30 more minutes until softly set, and make sure the ganache was cool before folding in the whipped cream so it holds structure.
- The frosting is grainy, what happened?
- Unsifted cocoa or powdered sugar can cause grit, so sift both and beat with the cream for a couple minutes until the sugar dissolves and the cocoa hydrates.
- Can I make this ahead and how do I store it?
- Bake layers up to 2 days ahead wrapped at room temp, make frosting 2 days ahead and rewhip, finish the cake and refrigerate up to 24 hours, then serve at cool room temp.
- Can I use a 9x13 pan or make cupcakes?
- Yes, bake a 9x13 for about 30 to 35 minutes or cupcakes for 18 to 20 minutes, then top with mousse swirls and frosting instead of layering.
Serving Suggestions
This cake goes well with a bit of orange zest in the mousse or a pinch of cayenne in the frosting for a quiet slow burn that makes the chocolate pop.
Try pairing slices with cold milk for the kids or a neat pour of bourbon for the grown ups. If you are feeling extra, tuck raspberries into the mousse layer for bright, juicy contrast.
Reviews
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Nate, St Petersburg FL: Ran out of vanilla extract and used a splash of mandarine napoleon instead. Too good to be true, but true 🤤
: That sounds like a delicious twist, Nate! The mandarine napoleon pairs really nicely with cocoa and coffee, so I’m happy it worked so well. 😊
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Kenneth, San Antonio: The cake layers bake up deeply chocolatey and surprisingly tender thanks to the hot coffee, and the mousse adds a nice, light contrast. That said, my mousse was a bit loose and wanted to slide, so next time I would let the ganache cool longer and chill the filled cake closer to an hour before frosting. The buttercream tasted good but came out slightly grainy until I sifted the cocoa and powdered sugar, so I would not skip that step and would beat it a full extra minute. I also think this benefits from a pinch more salt in the cake or frosting to sharpen the chocolate and keep the sweetness in check.
: Glad the cake and mousse combo worked for you, Kenneth! For the sliding mousse, your plan is spot on: let the ganache cool to a thicker, barely-warm consistency and give the filled cake a solid chill (45 to 60 minutes) before frosting; and yes, sifting the cocoa and powdered sugar plus an extra minu...
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RachelW: It turned out great! I liked that there was a distinct flavor to all three chocolate components.
: Glad you enjoyed the layers, Rachel!
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Jessica M., Chicago: Loved the mousse, but my layers cracked a bit when I stacked them. Maybe I didn’t cool enough? Still tasted amazing tho.
: I'm glad you enjoyed the mousse, Jessica! For smoother layers next time, letting the cake cool completely before stacking can really help prevent cracking.
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Patty: Turned out great!
: So glad the chocolate mousse cake was a hit, Patty!
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Carla Mendez: OMG this cake was a HIT 🎂 super rich but not too sweet, def making again
: Great to hear your crowd enjoyed the cake, Carla—thanks for trying the recipe!
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