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Dark Chocolate Mousse Cake

Irresistibly Light Dark Chocolate Mousse Cake Delight

This Dark Chocolate Mousse Cake is a rich and light dessert perfect for chocolate lovers, featuring layers of moist cake, luscious mousse, and silky ganache.
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Prep Time 30 minutes
Cook Time 28 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 28 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free alternative.
  • 3/4 cup Dutch Cocoa Powder Use Dutch-process cocoa.
  • 1 tsp Fine Espresso Powder Omit if caffeine-free.
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Fine Sea Salt
  • 1 cup White Granulated Sugar
  • 1/2 cup Neutral Oil Or melted coconut oil.
  • 1 cup Full-Fat Sour Cream Greek yogurt works as a substitute.
  • 1 large Whole Egg Use an egg substitute for the eggless version.
  • 1 tsp Pure Vanilla Extract
  • 1 cup Boiling Water
For the Mousse
  • 2 cups Heavy Cream Substitute with coconut cream for dairy-free option.
  • 8 oz Dark Chocolate Use 60-70% dark chocolate.
For the Ganache
  • 1 cup Chocolate Ganache Using heavy cream and dark chocolate.

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Whisk
  • spatula
  • Saucepan
  • Wire rack
  • Acetate sheets

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (180ºC) and line a 9-inch springform pan with parchment paper.
  2. Whisk together all the dry ingredients in a large mixing bowl.
  3. Combine the wet ingredients in another bowl and whisk until smooth.
  4. Gradually combine dry ingredients with wet mixture, being careful not to overmix.
  5. Slowly add boiling water to the batter until just combined.
  6. Transfer the batter to the pan and bake for 24–28 minutes.
  7. Let the cake cool in the pan for about 15 minutes, then remove and cool completely.
  8. Gently whisk together the ingredients for the mousse and cook until it reaches 170ºF (76ºC).
  9. Incorporate dark chocolate into the mousse mix, then chill for 1 to 1.5 hours.
  10. Whip the cream until firm peaks form and then fold it into the chocolate mousse.
  11. Assemble by placing the cooled cake back into the springform, spreading the mousse over it evenly.
  12. Chill the assembled cake for at least 8 hours.
  13. Prepare the ganache by heating cream, then pouring it over dark chocolate to mix until smooth.
  14. Pour the ganache over the set mousse and let it set for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 22gVitamin A: 5IUCalcium: 50mgIron: 2mg

Notes

Store in the fridge for up to 5 days or freeze for up to 3 months. Allow it to thaw in the fridge for best texture.

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