With layers of both cake and mousse, this chocolate mousse cake takes a classic dessert up a notch.
This balances the silky mousse with something fluffy and tender.
Learn how to make chocolate mousse cake.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
We recommend serving this dessert withfresh berries.
Their simple sweetness and acidity allows you to enjoy more of the dessert than you could on its own.
Caitlin Bensel, Food Stylist: Torie Cox
What Is Chocolate Mousse?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
The wordmoussein French translates tofoamorfroth,accurately describing the texture of this whipped dessert.
Over time, chocolate mousse has become a staple dessert around the world.
For this cake recipe, we call for 60 percent bittersweet chocolate chips.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Note that you might swap the chips with chopped 60 percent chocolate bars if desired.
You’ll need about six ounces of chocolate for each cup called for.
Note that the darker the chocolate, the more bitter the flavor.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
To make this cake ahead, prepare as directed.
you’re free to also make the cake layer further in advance.
Thaw at room temperature, and return to the cake pan if needed.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Top with mousse and ganache as directed the day of or day before serving.
If frozen, thaw in the refrigerator for an hour or two before serving.
all-purpose flour
3/4tsp.baking soda
1/2tsp.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Line the bottom of a 9-inch springform pan with parchment paper and grease with cooking spray.
Mix cake batter:
Add dry ingredients to wet ingredients, and stir until completely incorporated.
Pour into prepared springform pan.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Bake cake:
Bake cake until a toothpick inserted comes out clean, about 35 minutes.
Set aside to cool.
Make chocolate mixture for Mousse:
Heat 1 cup cream over medium-high until just beginning to steam.
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Whisk together egg yolks and sugar in a bowl.
Slowly stream in half of the hot cream while whisking.
Add egg yolk mixture into saucepan with remaining hot cream, and whisk to combine.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Return to medium-high heat, whisking constantly until slightly thickened and mixture begins to boil.
Remove from heat, and whisk in melted chocolate until completely smooth.
Set aside to cool to room temperature, about 1 hour and 15 minutes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Make whipped cream for Mousse:
Whip the remaining 1 cup cream with the powdered sugar.
Finish Mousse:
In 3 additions, fold the cream into the chocolate with a spatula.
Refrigerate for 5 hours or overnight, until the mousse is completely set.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Make Ganache:
Heat cream in a saucepan until just beginning to steam.
Remove from heat, and add chocolate.
Let sit for 2 minutes before stirring to fully melt the chocolate into the cream.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Allow to cool to room temperature.
(Note: Do not refrigerate.)
initiate the pan, gently remove the base and parchment paper, and move the cake to a platter.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Spread the cooled chocolate ganache over the top of the cake.
Add toppings:
Garnish with fresh berries and whipped cream if desired.
It can also be served on its own.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Overmixing the cake batter and the mousse can cause a dense result.
The more a mousse is folded, the more the mixture will deflate, losing its airy quality.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
