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Dark Chocolate Mousse Cake

Decadent Dark Chocolate Mousse Cake You Can't Resist

Indulge in this Dark Chocolate Mousse Cake, a decadent dessert with layers of rich chocolate flavor.
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Prep Time 30 minutes
Cook Time 28 minutes
Chilling Time 8 hours
Total Time 8 hours 56 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can substitute with a gluten-free blend if needed.
  • 1/2 cup Dutch Cocoa Powder Essential for richness.
  • 1 tsp Fine Espresso Powder Optional; omit if not available.
  • 1 tsp Baking Powder Ensure it is fresh for proper leavening.
  • 1/2 tsp Baking Soda Do not substitute with baking powder.
  • 1/2 tsp Fine Sea Salt Regular salt can be used in a pinch.
  • 1 cup Granulated White Sugar Can substitute with coconut sugar.
  • 1/2 cup Neutral Oil Avocado, Vegetable, or Canola; can use melted coconut oil.
  • 1 cup Full-Fat Sour Cream Greek yogurt can serve as a substitute.
  • 1 large Whole Large Egg Flax egg can be used for eggless version.
  • 2 tsp Pure Vanilla Extract Use high-quality for best results.
  • 1 cup Boiling Water Essential for achieving moisture.
For the Mousse
  • 1 cup Heavy Cream Can substitute with coconut cream.
  • 1 large Whole Large Egg Eggless version can be created using aquafaba.
  • 1/2 cup White Granulated Sugar Same options for substitution as above.
  • 8 oz Dark Chocolate Select between 60-70% cocoa.
For the Ganache
  • 1 cup Heavy Cream Follow substitution guidelines as noted earlier.
  • 8 oz Dark Chocolate Use the same selection as for mousse.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • whisk
  • Spatula
  • Saucepan
  • Wire rack

Method
 

Instructions
  1. Preheat your oven to 350ºF (180ºC) and line a 9-inch springform pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda, and fine sea salt.
  3. In a separate large mixing bowl, mix the granulated sugar, neutral oil, sour cream, egg, and vanilla extract until smooth.
  4. Gradually sift the dry ingredients into the wet mixture, then pour in the boiling water and mix gently until just combined.
  5. Pour the batter into the prepared pan and bake for 24–28 minutes. Cool completely on a wire rack.
  6. For the mousse, whisk the cream, egg, egg yolk, sugar, cocoa powder, espresso powder, and salt in a saucepan without heat. Heat until it reaches 170ºF, stirring constantly.
  7. Remove from heat, whisk in dark chocolate and vanilla extract until smooth. Cool and refrigerate until thickened.
  8. Whip some cold heavy cream until soft peaks form, then gently fold it into the chocolate mixture.
  9. Return the cooled cake to the springform pan and spread the mousse evenly on top. Chill for at least 8 hours.
  10. To make the ganache, heat cream until simmering, pour it over chopped dark chocolate, stir until smooth.
  11. Pour the ganache over the mousse layer. Allow to set slightly before slicing. Serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Use high-quality ingredients for the best results and always measure accurately.

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