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Dark Chocolate Mousse Cake

Indulge in Rich Dark Chocolate Mousse Cake Bliss

Experience the ultimate chocolate lover's dream with this Dark Chocolate Mousse Cake, featuring luscious layers and creamy textures.
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Course: Dessert
Cuisine: American
Keyword: Baking, chocolate dessert, Dark Chocolate Mousse Cake, Indulgent Dessert, Mousse Cake
Prep Time: 30 minutes
Cook Time: 28 minutes
Chilling Time: 1 hour 30 minutes
Total Time: 2 hours 28 minutes
Servings: 8 slices
Calories: 500kcal

Equipment

  • Oven
  • 9-inch springform pan
  • Whisk
  • Mixing bowls
  • Saucepan

Ingredients

For the Chocolate Cake

  • 1 Cup All-Purpose Flour gives the cake its structure
  • 0.5 Cup Dutch Cocoa Powder adds intense chocolate flavor
  • 1 Teaspoon Fine Espresso Powder optional, enhances the chocolate richness
  • 0.75 Teaspoon Baking Powder helps the cake rise beautifully
  • 0.5 Teaspoon Baking Soda provides extra leavening for a light texture
  • 0.5 Teaspoon Fine Sea Salt balances the sweetness of the cake
  • 1 Cup Granulated White Sugar sweetens the cake perfectly
  • 0.33 Cup Neutral Oil keeps the cake moist
  • 0.33 Cup Full-Fat Sour Cream enriches the batter and adds tang
  • 1 Teaspoon Pure Vanilla Extract infuses warm, sweet flavor
  • 0.5 Cup Boiling Water activates the cocoa for a rich taste

For the Chocolate Mousse

  • 1.5 Cups Heavy Cream creates a luscious mouthfeel
  • 0.33 Cup White Granulated Sugar sweetens the mousse delightfully
  • 0.25 Cup Dutch Cocoa Powder deepens the chocolate flavor
  • 1 Teaspoon Fine Espresso Powder amplifies the chocolate intensity
  • 0.125 Teaspoon Fine Sea Salt enhances the overall taste
  • 6 Ounces Dark Chocolate is the star ingredient for rich flavor
  • 1 Teaspoon Pure Vanilla Extract adds aromatic sweetness
  • 1 Cup Heavy Cream whipped, is essential for that airy texture

For the Chocolate Ganache

  • 5 Ounces Dark Chocolate preferably between 60% and 70%, gives a rich finish
  • 0.67 Cup Heavy Cream is melted with the chocolate for the ganache

Instructions

Cake Preparation

  • Preheat your oven to 350ºF (180ºC) and grease a 9-inch springform pan.
  • Whisk together the all-purpose flour, Dutch cocoa powder, espresso powder, baking powder, baking soda, and fine sea salt.
  • In a large bowl, mix the granulated sugar, neutral oil, full-fat sour cream, egg, and vanilla extract until smooth.
  • Sift the dry ingredients into the wet mixture, add boiling water while whisking until just combined.
  • Pour the batter into the springform pan and bake for 24 to 28 minutes.
  • Let the cake cool in the pan for 15 minutes then unmold and cool completely.

Mousse Preparation

  • In a saucepan, whisk together heavy cream, whole egg, yolk, sugar, cocoa powder, espresso powder, and salt.
  • Cook over low heat until the mixture reaches 170ºF (76ºC), about 8 to 10 minutes.
  • Remove from heat, add dark chocolate and vanilla extract, whisk until smooth, and chill for 1 to 1.5 hours.
  • Whip cold heavy cream until firm peaks form, then gently fold into the cooled chocolate mixture.
  • Spread mousse evenly over the cooled cake in the springform pan, cover, and chill for at least 8 hours.

Ganache Preparation

  • Heat heavy cream in a saucepan until it reaches a low simmer, then pour over chopped dark chocolate.
  • Stir until fully smooth; if necessary, place over simmering water until velvety.
  • Pour ganache over the chilled mousse cake and chill for another 10 to 15 minutes to set.
  • Gently unmold the cake from the springform pan and serve.

Notes

Use high-quality dark chocolate for the best flavor. Allow ample chilling time for the mousse and cake to set perfectly.

Nutrition

Serving: 1slice | Calories: 500kcal | Carbohydrates: 45g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 350mg | Potassium: 200mg | Fiber: 5g | Sugar: 30g | Vitamin A: 500IU | Calcium: 40mg | Iron: 3mg