Dark Chocolate Mousse Cake Recipe

Introduction

This Dark Chocolate Mousse Cake combines a rich, tender chocolate sponge with a luxurious, silky mousse made from high-quality dark chocolate. Perfect for special occasions or when you want an indulgent dessert that impresses without being overly complicated.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces dark chocolate (70% cocoa or higher, chopped)
• 2 tablespoons unsalted butter
• 3 large eggs (separated)
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
2. Step 2: In a large mixing bowl, cream the softened butter and 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then add 1 teaspoon vanilla extract.
3. Step 3: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Step 4: Melt the chopped dark chocolate and 2 tablespoons butter together over simmering water, stirring until smooth. Remove from heat and let cool slightly.
5. Step 5: In a bowl, whisk the egg yolks and 1/4 cup sugar until pale and creamy. Stir in the melted chocolate mixture and 1 teaspoon vanilla extract.
6. Step 6: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
7. Step 7: Whip the heavy cream in another bowl to soft peaks. Gently fold the whipped cream into the chocolate mixture until fully combined.
8. Step 8: Place the cooled sponge cake on a serving plate. Spread half of the mousse evenly over the cake. Refrigerate for about 30 minutes to set slightly.
9. Step 9: Spread the remaining mousse on top and smooth the surface. Refrigerate for at least 2 hours until fully set.
10. Step 10: Slice and serve the cake chilled.

Tips & Variations

• Use high-quality dark chocolate (70% cocoa or higher) for the richest flavor and smoothest mousse.
• Allow the cake to cool completely before assembling to prevent the mousse from melting.
• For a nutty twist, sprinkle toasted hazelnuts or almonds between mousse layers.
• Substitute heavy cream with coconut cream for a dairy-free mousse variation.
• If raw eggs concern you, consider using pasteurized eggs or an alternative mousse recipe that doesn’t require raw eggs.

Storage

Store the mousse cake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain mousse texture. When reheating, it’s best served cold, so allow it to sit at room temperature for about 10 minutes before slicing for easier cuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled a day in advance and kept refrigerated. This actually helps the mousse set fully and develop deeper flavor.

Is it safe to eat mousse made with raw eggs?

The recipe uses raw egg whites and yolks, so it’s important to use fresh, pasteurized eggs to reduce any risk. Alternatively, you can find recipes that cook the eggs or use gelatin for a safer mousse.

Dark Chocolate Mousse Cake Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

Indulge in this rich and decadent Dark Chocolate Mousse Cake, featuring a moist chocolate sponge base layered with a creamy and airy dark chocolate mousse. Perfect for special occasions or a luxurious treat, this recipe combines the deep flavor of 70% cocoa dark chocolate with a light texture for an unforgettable dessert experience.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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For the Chocolate Sponge Cake:

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Dark Chocolate Mousse:

• 8 ounces dark chocolate (70% cocoa or higher, chopped)
• 2 tablespoons unsalted butter
• 3 large eggs (separated)
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Chocolate Sponge Cake: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Dark Chocolate Mousse: Melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly. Whisk the egg yolks and granulated sugar in a separate bowl until pale and creamy. Stir in the melted chocolate mixture and vanilla extract. Beat the egg whites until stiff peaks form in another clean bowl. Gently fold the egg whites into the chocolate mixture until no white streaks remain. Whip the heavy cream to soft peaks in another bowl and fold it gently into the chocolate mixture until fully combined.
3. Assemble the Cake: Place the cooled chocolate sponge cake on a serving plate. Spread half of the chocolate mousse evenly over the cake. Refrigerate for about 30 minutes to allow the mousse to set slightly. Then spread the remaining mousse on top and smooth the surface. Refrigerate for at least 2 hours until fully set.
4. Serve: Slice and serve the cake chilled for the best texture and flavor experience.

Notes

• Ensure eggs are at room temperature before whipping for best volume.
• Use a high-quality dark chocolate (70% cocoa or more) for the richest flavor.
• Gently folding the egg whites and whipped cream into the mousse mixture is crucial to maintain airiness.
• This cake can be made a day ahead; store it covered in the refrigerator.
• For a faster set, you can chill the mousse layers in the freezer for 15 minutes each instead of the fridge.

Keywords: Dark Chocolate Mousse Cake, Chocolate Cake, Mousse Cake, Decadent Dessert, Chocolate Dessert, Chocolate Sponge Cake, Layered Cake