Chocolate Mousse Cake

Name: Chocolate Mousse Cake
Cook time: 190 min
Total time: 190 min
Yield: 8 servings
Ingredients: 125g Flour; 20g Cocoa Powder; 70g Sugar; 1 tsp Baking Powder; 1 pinch of Salt; 60ml Oil; 1 Egg; 120g Milk; 120g Coffee, hot; 130g Milk; 2 Egg Yolks; 160g Dark Chocolate; 250g Heavy Cream, cold

A luscious Chocolate Mousse Cake featuring a tender cocoa sponge topped with a silky chocolate mousse. The cake layers are enriched with espresso for depth, then crowned with a rich ganache-mousse made from dark chocolate and whipped cream. Chill overnight for the mousse to set and slices to hold beautifully — elegant and deeply chocolatey.

A luscious Chocolate Mousse Cake featuring a tender cocoa sponge topped with a silky chocolate mousse. The cake layers are enriche... Show more

By Celia · Original recipe

Health Grade

D+ · Occasional

Time

3 hrs

Price

0,83 €

Calories

405 kcal

vegetarian

low calorie

Method

Prep the pan

Heat the oven to 350° F. Grease a springform pan lightly with a little of the oil, getting the bottom and sides so the cake releases cleanly later.

Mix dry ingredients

In a bowl, whisk the flour, cocoa powder, sugar, baking powder, and salt until the mixture looks even and free of lumps.

Make the batter

Add the egg, the remaining oil, milk, and hot coffee to the dry ingredients, then whisk just until the batter is smooth and pourable. Stop as soon as everything comes together so the cake stays tender.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.

Cool the cake

Let the cake cool in the pan for 20 minutes, then leave it at room temperature until completely cool. A warm cake will melt the mousse, so be patient here.

Chop chocolate

Roughly chop the dark chocolate into small pieces so it melts quickly and evenly in the custard.

Cook the custard

Warm 130 g of milk in a saucepan over low heat until steaming but not boiling. In a bowl, whisk the egg yolks until smooth, then slowly drizzle in a little hot milk while whisking to temper them. Pour the yolk mixture back into the pan and cook, stirring constantly, for 3 to 5 minutes until it lightly coats the back of a spoon. Take it off the heat and stir in the chopped dark chocolate until the mixture is glossy and smooth. Set the chocolate base aside until it is only lukewarm.

Whip the cream

In a clean bowl, whisk the cold heavy cream until it holds soft peaks. Fold it into the lukewarm chocolate base with a spatula in two or three additions so the mousse stays airy.