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Dark Chocolate Mousse Cake

Indulge in Heavenly Dark Chocolate Mousse Cake Bliss

This Dark Chocolate Mousse Cake features a moist cake, light mousse, and glossy ganache, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 28 minutes
Chilling Time 8 hours
Total Time 8 hours 58 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Substitute with cake flour for a lighter texture.
  • 0.75 cups Dutch cocoa powder Ensure to use Dutch-process.
  • 1 teaspoon espresso powder Optional, enhances chocolate flavor.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch fine sea salt Balances sweetness.
  • 1 cups white granulated sugar Can be replaced with coconut sugar.
  • 0.5 cups neutral oil Can use melted coconut oil.
  • 1 cups full-fat sour cream Can be substituted with Greek yogurt.
  • 2 large eggs Or use egg replacement for eggless version.
  • 1 teaspoon vanilla extract
  • 1 cups boiling water Activates cocoa.
For the Mousse
  • 1 cups heavy cream Essential for both mousse and ganache.
  • 8 ounces dark chocolate Use 60% to 70% dark chocolate.
For the Ganache
  • 1 cups heavy cream Brings smoothness to the ganache.
  • 8 ounces chopped dark chocolate Enhances the chocolate experience.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric mixer
  • Whisk
  • Saucepan
  • Parchment paper
  • Wire Rack

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
  3. In a separate bowl, mix sugar, oil, sour cream, eggs, and vanilla until smooth.
  4. Gradually combine dry ingredients with wet ingredients and mix gently. Add boiling water and mix until smooth.
  5. Pour batter into the prepared pan and bake for 24-28 minutes. Cool completely on a wire rack.
  6. In a saucepan, combine cream, eggs, sugar, cocoa, espresso powder, and salt. Cook while whisking until it reaches 170°F.
  7. Remove from heat and stir in chopped chocolate and vanilla until smooth. Cool and refrigerate to thicken.
  8. Whip 1.5 cups of cream until firm peaks form, then fold into cooled chocolate mixture.
  9. Spread mousse over cooled cake, chill for at least 8 hours.
  10. For the ganache, simmer cream and pour over chopped chocolate, stirring until smooth.
  11. Unmold the cake and pour ganache over the top before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 250mgPotassium: 300mgFiber: 4gSugar: 26gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 3mg

Notes

Ensure to weigh ingredients for accuracy and avoid overbaking for moist texture.

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