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–+ servings
Dark Chocolate Mousse Cake

Rich Dark Chocolate Mousse Cake That's Pure Indulgence

This decadent Dark Chocolate Mousse Cake combines a moist cake base with airy mousse, making it a chocolate lover's dream.
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Prep Time 30 minutes
Cook Time 28 minutes
Chilling Time 8 hours
Total Time 8 hours 58 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Dutch Cocoa Powder Do not substitute with natural cocoa powder.
  • 1 tsp Baking Powder Use fresh for best results.
  • 1 tsp Baking Soda Use fresh for best results.
  • 1 tsp Fine Sea Salt Kosher salt can work as a substitute.
  • 1 cup White Granulated Sugar Can be swapped with coconut sugar.
  • 1/2 cup Neutral Oil e.g., avocado or vegetable oil.
  • 1 cup Full-Fat Sour Cream Greek yogurt can be a lighter alternative.
  • 1 whole Egg Use unsweetened applesauce for an egg-free option.
  • 1 tsp Pure Vanilla Extract Avoid imitation vanilla.
  • 1 cup Boiling Water Must be hot to activate baking agents.
For the Mousse and Ganache
  • 1 cup Heavy Cream Opt for coconut cream for a dairy-free variation.
  • 8 oz Dark Chocolate Choose 60%-70% cocoa for best flavor.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (180ºC) and prepare a 9-inch springform pan.
  2. In a small bowl, whisk together the all-purpose flour, Dutch cocoa powder, baking powder, baking soda, and fine sea salt.
  3. In a large mixing bowl, whisk together sugar, oil, sour cream, egg, and vanilla until smooth.
  4. Sift dry ingredients into the wet mixture and gently combine until just mixed.
  5. Carefully whisk in the boiling water until smooth.
  6. Pour the batter into the prepared pan and bake for 24-28 minutes until a toothpick comes out clean.
  7. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. In a saucepan, combine heavy cream, egg, sugar, cocoa, and salt. Heat until it reaches 170ºF while whisking continuously.
  9. Remove from heat and stir in chopped dark chocolate and vanilla until smooth. Let cool.
  10. Whip the cold heavy cream to stiff peaks and gently fold into the cooled chocolate mixture.
  11. Spread the chocolate mousse over the cooled cake and chill in the refrigerator for at least 8 hours.
  12. For ganache, heat remaining heavy cream and pour it over chopped chocolate, stirring until smooth.
  13. Once the mousse is set, unmold and pour ganache over the mousse, spreading evenly.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better emulsification. Fresh leaveners are crucial for the cake's rise.

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