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Chocolate Mousse Cake

Chocolate Mousse Cake
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Chocolate Mousse Cake is a luxurious yet light dessert that perfectly blends the airy richness of mousse with the decadence of rich chocolate cake. This elegant and versatile cake is easy to make and customizable to suit any occasion, offering a perfect balance of deep chocolate flavor and creamy mousse texture that melts delightfully in your mouth.

Ingredients

Scale

Cake Base

  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup all-purpose flour or almond meal (for gluten-free option)
  • Pinch of salt

Mousse

  • 8 oz high-quality dark chocolate (70% cocoa or more)
  • 1 1/2 cups heavy cream, chilled
  • 3 large egg yolks, room temperature
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C) and grease a springform pan. In a mixing bowl, combine the melted butter, sugar, eggs, flour (or almond meal), and a pinch of salt. Mix until smooth to form a batter. Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  2. Melt the Chocolate: Slowly melt the dark chocolate using a double boiler or microwave in short bursts, stirring regularly to avoid burning. Set aside to slightly cool while still smooth and glossy.
  3. Whip the Cream: In a cold bowl, whip the heavy cream to soft peaks. The cream should hold shape but still be light and airy to provide the mousse’s fluffy texture.
  4. Beat Egg Yolks and Sugar: In another bowl, beat the egg yolks with sugar until the mixture becomes pale, creamy, and slightly thickened. This gives the mousse a velvety texture.
  5. Fold Ingredients Together: Gently fold the melted chocolate into the egg yolk mixture until combined. Then carefully fold in the whipped cream, maintaining the airiness of the mousse. Be gentle to keep the mousse light and fluffy.
  6. Assemble the Cake: Pour the mousse evenly over the cooled cake base and spread gently with a spatula. Refrigerate for at least 4 hours or preferably overnight to allow the mousse to set firmly. Before serving, optionally garnish as desired.

Notes

  • Use room temperature eggs to ensure smooth mixing and prevent curdling when combining with chocolate.
  • Chill your mixing bowls before whipping cream to help it reach the perfect consistency faster.
  • Fold the mousse ingredients gently to avoid deflating the whipped cream and losing mousse lightness.
  • Choose high-quality chocolate for the best flavor impact.
  • Allow at least 4 hours chilling time for clean slices and perfect mousse texture.
  • Substitute flour with almond meal or gluten-free flour for a gluten-free version.
  • Fresh berries, cocoa powder, or chocolate shavings make excellent garnishes that enhance flavor and presentation.
  • Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
  • Freeze wrapped tightly in plastic and placed in an airtight container for longer storage; thaw overnight in the fridge before serving.
  • Serve chilled and if desired let sit 10-15 minutes at room temperature for enhanced flavor.

Nutrition

Keywords: Chocolate Mousse Cake, Mousse Cake, Chocolate Dessert, Gluten-Free Chocolate Cake, Elegant Dessert, Make-Ahead Dessert

Find it online: https://tastebudtrek.com/chocolate-mousse-cake/