Description
A rich and decadent dark chocolate mousse cake that combines a moist chocolate cake with a luscious dark chocolate mousse topping.
Ingredients
Scale
- For the Chocolate 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
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk)
- For the Dark Chocolate Mousse:
- 8 oz 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
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a heatproof bowl, melt the chopped dark chocolate and butter together over a pot of simmering water (double boiler) or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a separate bowl, whisk the egg yolks with the granulated sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract.
- In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until fully incorporated. Then, fold in the beaten egg whites carefully to maintain the airy texture.
- Once the cake has cooled completely, place it on a serving plate. Pour the chocolate mousse over the top of the cake, spreading it evenly.
- Refrigerate the cake for at least 2 hours to allow the mousse to set.
- Once set, slice the cake and serve chilled. Garnish with chocolate shavings or fresh berries if desired.
Notes
- Use high-quality dark chocolate for the best flavor.
- Ensure the cake is completely cooled before adding the mousse.
- Store leftovers in the refrigerator.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg