Description
This decadent Chocolate Mousse Cake features a moist, rich cocoa-flavored cake base topped with a luscious and airy chocolate mousse. Perfect for special occasions or indulgent desserts, this French-inspired treat combines the deep flavors of semisweet chocolate and coffee-enhanced cake with a creamy mousse layer that sets beautifully after chilling.
Ingredients
Scale
Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot brewed coffee
Mousse:
- 8 oz semisweet chocolate, chopped
- 2 cups heavy cream, chilled
- 1/3 cup powdered sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
Instructions
- Prepare the cake batter: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is fluffy and light in color.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Stir the buttermilk into the butter mixture. Gradually add the dry ingredients to the wet mixture, mixing gently just until combined to maintain cake tenderness.
- Add coffee: Slowly pour the hot brewed coffee into the batter, mixing carefully until the batter is smooth and consistent. The coffee enhances the chocolate flavor.
- Bake the cake: Pour the batter into the prepared springform pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before adding the mousse layer.
- Prepare the gelatin: Sprinkle the gelatin powder over the 2 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes until it has absorbed the water and become gelatinous.
- Melt the chocolate: In a heatproof bowl, melt the chopped semisweet chocolate over simmering water (double boiler method) until smooth, then remove from heat.
- Whip the cream: Using a mixer, whip the chilled heavy cream together with the powdered sugar until soft peaks form, ensuring the cream is light and fluffy.
- Dissolve gelatin: Warm the bloomed gelatin gently until fully dissolved, using a microwave or a double boiler, taking care not to overheat.
- Combine gelatin and chocolate: Whisk the dissolved gelatin into the melted chocolate thoroughly to blend the mixture evenly.
- Fold cream into chocolate: Gently fold the whipped cream into the chocolate mixture until fully combined, taking care to preserve the airy texture of the mousse.
- Assemble the cake: Spread the mousse evenly over the cooled cake base in the springform pan, smoothing the top with a spatula.
- Chill to set: Refrigerate the assembled cake for at least 4 hours or overnight to let the mousse set firmly.
- Serve: Carefully release the sides of the springform pan before slicing. Serve the cake chilled, optionally garnished with chocolate shavings or fresh berries.
Notes
- Top the cake with chocolate shavings or fresh berries for an elegant presentation.
- For a richer, more intense chocolate flavor, substitute dark chocolate for the semisweet chocolate in the mousse.
- This cake can be prepared a day in advance to allow flavors to meld and the mousse to fully set.
- Ensure the heavy cream is well chilled before whipping for best results.
- Do not overmix the batter after adding dry ingredients to keep the cake moist and tender.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 420
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg
