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Chocolate Mousse Cake

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A decadent dessert combining moist chocolate cake with a light, airy chocolate mousse topping, perfect for celebrations or an elegant indulgence.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 3–4 hours (including chilling)
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking + Chilling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 8 oz semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Whipped cream (for topping, as desired)
  • Chocolate shavings (for topping, as desired)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, mixing just until combined.
  6. Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
  7. To make the mousse, melt chocolate and butter together and set aside to cool slightly.
  8. Beat egg whites until soft peaks form, then gradually add sugar and beat to stiff peaks.
  9. Stir egg yolks into the cooled chocolate mixture.
  10. Gently fold egg whites into the chocolate mixture until combined.
  11. In a separate bowl, beat heavy cream with vanilla until soft peaks form.
  12. Fold whipped cream into the chocolate mixture to finish the mousse.
  13. Place the cooled cake on a serving plate and spread mousse evenly over the top.
  14. Refrigerate the cake for 2–3 hours, or until the mousse is fully set.
  15. Top with whipped cream and chocolate shavings before serving. Slice with a warm knife for clean cuts.

Notes

  • Make the cake up to 24 hours ahead and store refrigerated.
  • Use pasteurized eggs if concerned about raw eggs in mousse.
  • Substitute dark chocolate for semi-sweet for a richer flavor.
  • Add a layer of jam or berries under the mousse for variation.
  • Always serve chilled; do not reheat.

Nutrition

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