Description
A rich, creamy, and decadent chocolate mousse cake with layers of velvety mousse and a smooth, chocolatey sponge cake base. Perfect for any special occasion.
Ingredients
Units
Scale
- For the sponge cake:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1/2 cup boiling water
- For the chocolate mousse filling:
- 8 oz semisweet chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the chocolate ganache topping:
- 4 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
- For garnish (optional):
- Whipped cream
- Shaved chocolate or cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, vanilla extract, milk, and oil until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Slowly add the boiling water to the batter, mixing until well combined. The batter will be thin, which is fine.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, prepare the chocolate mousse. In a heatproof bowl, melt the semisweet chocolate over a double boiler or in the microwave in 20-second intervals, stirring in between until smooth. Allow the chocolate to cool slightly.
- In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form.
- Gently fold the cooled melted chocolate into the whipped cream until fully incorporated, creating a smooth mousse filling.
- Once the cake has cooled, slice it into two even layers. Place the first layer on a serving plate or cake stand.
- Spread the chocolate mousse evenly over the first layer of cake. Place the second layer of cake on top of the mousse.
- For the ganache topping, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate. Stir until smooth and glossy.
- Pour the ganache over the top of the cake, allowing it to drip down the sides. Smooth the top with a spatula if needed.
- Chill the cake in the refrigerator for at least 2 hours to allow the mousse and ganache to set.
- Before serving, garnish with whipped cream and shaved chocolate or a dusting of cocoa powder if desired.
Notes
- The cake can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a more intense chocolate flavor, use bittersweet or dark chocolate in the mousse and ganache.
- Make sure the cake is completely cooled before adding the mousse and ganache to prevent them from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 85mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 90mg