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Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Recipe
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★★★★★

4.8 from 24 reviews

A decadent and rich Chocolate Mousse Cake featuring a moist chocolate cake base, a luscious chocolate mousse layer studded with fresh strawberries, and a glossy dark chocolate ganache topping. Perfect for special occasions or indulgent dessert cravings.

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. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Set aside a 9-inch springform pan. Lining the pan with parchment paper is optional but can help with easy removal.
  2. Mix dry ingredients: In a small bowl, combine 115 g all-purpose flour, 40 g natural cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Stir well and set aside.
  3. Prepare egg and sugar mixture: In a large mixing bowl, whisk together 1 large egg, 50 g granulated sugar, and 50 g brown sugar until fully combined. Add 110 g light-tasting oil and whisk again until smooth.
  4. Combine wet and dry ingredients: Alternately add half the flour mixture and half the 200 g milk to the egg mixture, mixing gently after each addition until just combined. Repeat with the remaining flour and milk to create a thick yet fluid batter.
  5. Bake the cake: Pour the batter into the springform pan. Optionally apply cake strips around the pan to prevent doming. Bake for 30-32 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool completely in the pan on a wire rack.
  6. Level the cake: If the cake has domed, use a serrated knife to trim the top for a flat surface. Remove the cake from the pan, then place it back inside and reassemble the springform pan.
  7. Prepare chocolate ganache for mousse: Place 200 g chopped dark or semi-sweet chocolate in a heat-safe bowl. Heat 200 g whipping cream until simmering and pour over the chocolate. Let sit for 5 minutes, then stir until smooth. Warm gently if needed. Set aside to cool.
  8. Whip remaining cream: Whip the remaining 200 g whipping cream until soft peaks form, taking care not to overwhip to avoid dryness in the mousse.
  9. Fold mousse: Fold about one third of the whipped cream into the chocolate ganache gently until combined. Then fold this mixture into the remaining whipped cream until no streaks remain.
  10. Arrange strawberries: Place halved strawberries cut-side against the sides of the cake pan on top of the cake layer, pressing them gently against the pan.
  11. Spread mousse layer: Pour the mousse mixture over the cake layer and strawberries. Use an offset spatula to spread evenly and smooth the surface.
  12. Chill mousse: Cover the cake and refrigerate for at least 4 hours or overnight to allow the mousse to set firmly.
  13. Prepare ganache topping: Place 170 g chopped dark chocolate in a heat-safe bowl. Heat 180 g whipping cream until simmering, then pour over the chocolate. Let sit 5 minutes and stir until smooth and glossy. Warm gently if needed. Allow ganache to cool slightly.
  14. Apply ganache topping: Pour the ganache over the chilled mousse layer. Spread it evenly with an offset spatula and smooth the top. Refrigerate for 30 minutes to set the ganache.
  15. Decorate and serve: Garnish the top with additional fresh strawberries. For clean slices, run your knife under hot water and dry it before and between each cut.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Ensure not to overwhip the cream for mousse to keep it light and airy.
  • Chocolate quality greatly affects the flavor; use good quality dark or semi-sweet chocolate.
  • Chilling times are crucial for mousse and ganache to set properly for clean slicing.
  • Strawberries add a fresh contrast and can be substituted with raspberries or other berries if preferred.
  • Leftover cake can be stored covered in the refrigerator for up to 3 days.

Nutrition

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

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