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Dark Chocolate Mousse Cake Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/dark-chocolate-mousse-cake-recipe/