Chocolate Mousse Cake
Indulge in a heavenly Chocolate Mousse Cake that perfectly balances a fluffy chocolate sponge with a decadent, airy mousse. Crafted with silky dark chocolate and a touch of whipped cream, this dessert is a chocolate lover's dream come true! Treat yourself to this delightful creation that’s as easy to make as it is to devour!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 2 large eggs
- 2 1/2 cups whipping cream (600 grams) (600 ml)
- 240 grams of whipping cream (8.47 oz)
- 360 grams of whipping cream (12.7 oz)
- 1/3 cup whipping cream (80 grams, optional for ganache) (79.2 ml)optional
🫙Pantry Staples(6)
- 1/2 teaspoon baking powder (2.5 ml)
- 300 grams chocolate (half dark, half milk) (10.6 oz)
- 80 grams chocolate (optional for ganache) (2.82 oz)optional
- 2 tablespoons cocoa powder (12 grams) (30 ml)
- 1/3 cup flour (43 grams) (41.2 g)
- 1/4 cup sugar (50 grams) (50 g)
🧂Spices & Seasonings(1)
- 1/8 teaspoon salt
👨🍳 Instructions
- 1
Whisk the eggs and sugar for 4-5 minutes until doubled in size.
- 2
Sift the flour, cocoa powder, salt, and baking powder, then gently fold into the egg mixture until well combined. Do not overmix.
- 3
Preheat the oven to 175 degrees Celsius and bake for 12-14 minutes. Let the cake cool, then flip it out.
- 4
For the chocolate mousse, heat one cup of whipping cream and pour it over the chocolate. Let it sit for 5 minutes, then stir.
- 5
Whip one and a half cups of whipping cream, then gradually fold it into the chocolate mixture. Ensure the chocolate is not hot.
- 6
Spread the mousse over the cake and refrigerate for 4 to 6 hours until the mousse is fully set.
- 7
For optional ganache, melt the chocolate and mix with the whipping cream.
💡 Pro Tips
- ✓Whip the eggs and sugar to the 'ribbon stage' (4-5 minutes) until the mixture triples in volume and falls in slow, thick ribbons—this incorporates air cells that will be the sponge's primary leavening since it relies on foam structure rather than heavy chemical leaveners.technique4-5 minutes, tripled volume
- ✓Fold the dry ingredients into the egg foam using a spatula in a J-shaped motion, no more than 15-20 strokes, because overmixing collapses the air bubbles trapped during whisking and results in a dense, rubbery sponge instead of a light one.technique15-20 folds
- ✓Let the hot cream and chocolate mixture cool to 30-32°C (86-90°F) before folding in whipped cream—above this range the heat will deflate the whipped cream's air bubbles, and below it the cocoa butter starts to set, making the mousse grainy and hard to incorporate.technique30-32°C (86-90°F)
- ✓Use chocolate with 55-60% cocoa solids for the mousse base since this range provides enough cocoa butter to set the mousse firmly in the fridge while still remaining soft enough to slice cleanly at serving temperature.ingredient55-60% cocoa solids
- ✓Refrigerate the assembled cake for a full 4-6 hours, not less, because the mousse needs this time for the cocoa butter crystals to fully solidify (tempering) and for the gelatin-free structure to stabilize enough to hold clean slices.timing4-6 hours
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Chocolate Mousse Cake
Indulge in a heavenly Chocolate Mousse Cake that perfectly balances a fluffy chocolate sponge with a decadent, airy mousse. Crafted with silky dark chocolate and a touch of whipped cream, this dessert is a chocolate lover's dream come true! Treat yourself to this delightful creation that’s as easy to make as it is to devour!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 2 large eggs
- 2 1/2 cups whipping cream (600 grams) (600 ml)
- 240 grams of whipping cream (8.47 oz)
- 360 grams of whipping cream (12.7 oz)
- 1/3 cup whipping cream (80 grams, optional for ganache) (79.2 ml)optional
🫙Pantry Staples(6)
- 1/2 teaspoon baking powder (2.5 ml)
- 300 grams chocolate (half dark, half milk) (10.6 oz)
- 80 grams chocolate (optional for ganache) (2.82 oz)optional
- 2 tablespoons cocoa powder (12 grams) (30 ml)
- 1/3 cup flour (43 grams) (41.2 g)
- 1/4 cup sugar (50 grams) (50 g)
🧂Spices & Seasonings(1)
- 1/8 teaspoon salt
👨🍳 Instructions
- 1
Whisk the eggs and sugar for 4-5 minutes until doubled in size.
- 2
Sift the flour, cocoa powder, salt, and baking powder, then gently fold into the egg mixture until well combined. Do not overmix.
- 3
Preheat the oven to 175 degrees Celsius and bake for 12-14 minutes. Let the cake cool, then flip it out.
- 4
For the chocolate mousse, heat one cup of whipping cream and pour it over the chocolate. Let it sit for 5 minutes, then stir.
- 5
Whip one and a half cups of whipping cream, then gradually fold it into the chocolate mixture. Ensure the chocolate is not hot.
- 6
Spread the mousse over the cake and refrigerate for 4 to 6 hours until the mousse is fully set.
- 7
For optional ganache, melt the chocolate and mix with the whipping cream.
💡 Pro Tips
- ✓Whip the eggs and sugar to the 'ribbon stage' (4-5 minutes) until the mixture triples in volume and falls in slow, thick ribbons—this incorporates air cells that will be the sponge's primary leavening since it relies on foam structure rather than heavy chemical leaveners.technique4-5 minutes, tripled volume
- ✓Fold the dry ingredients into the egg foam using a spatula in a J-shaped motion, no more than 15-20 strokes, because overmixing collapses the air bubbles trapped during whisking and results in a dense, rubbery sponge instead of a light one.technique15-20 folds
- ✓Let the hot cream and chocolate mixture cool to 30-32°C (86-90°F) before folding in whipped cream—above this range the heat will deflate the whipped cream's air bubbles, and below it the cocoa butter starts to set, making the mousse grainy and hard to incorporate.technique30-32°C (86-90°F)
- ✓Use chocolate with 55-60% cocoa solids for the mousse base since this range provides enough cocoa butter to set the mousse firmly in the fridge while still remaining soft enough to slice cleanly at serving temperature.ingredient55-60% cocoa solids
- ✓Refrigerate the assembled cake for a full 4-6 hours, not less, because the mousse needs this time for the cocoa butter crystals to fully solidify (tempering) and for the gelatin-free structure to stabilize enough to hold clean slices.timing4-6 hours