Chocolate Mousse Cake
User Reviews
4.9
Chocolate Mousse Cake
Description
The chocolate cake portion of this Chocolate Mousse Cake is prepared by combining dry ingredients like sugar, flour, cocoa powder, baking powder, and baking soda. Eggs, buttermilk, oil, and vanilla are mixed in, followed by boiling water or hot coffee to create a thin batter. Baked in round pans, the cakes yield a moist, tender texture with a deep chocolate flavor from cocoa powder.
The mousse incorporates melted semi-sweet chocolate mixed with cocoa powder and hot water, cooled before folding into gently whipped heavy cream and sugar. This results in a light yet rich mousse layer with smooth, creamy consistency that contrasts the dense cake.
The chocolate frosting blends milk, cocoa powder, butter, and powdered sugar into a creamy spread that tops the finished layers for sweetness and smooth texture, completing the cake's chocolate experience.
Make-ahead instructions include refrigerating the mousse up to five days, gently folding before use to maintain airy texture, and freezing the cake rounds wrapped tightly for up to three months, allowing flexibility in cake assembly scheduling.
Ingredients
Chocolate Cake:
- 2 cups granulated sugar
- 1 3/4 cups + 2 Tbsp all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large egg
- 1 cup buttermilk
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 2 teaspoons vanilla extract
- 1 cup water or hot coffee, boiling
Chocolate Mousse:
- 1/2 cup water hot
- 4 Tablespoons cocoa powder unsweetened
- 1 1/2 cups chocolate chips semi-sweet
- 2 cups heavy whipping cream
- 2 Tablespoons granulated sugar
Chocolate Frosting:
- 6 Tablespoons milk
- 3 Tablespoons cocoa powder unsweetened
- 1/2 cup butter (one stick)
- 3 3/4 cups powdered sugar
Instructions
Chocolate Cake:
- Heat oven to 350°F. Grease and flour two 8 or 9 inch round baking pans. (I like to line the bottom of mine with wax or parchment paper).
- Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
- Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (the batter will be thin). Pour batter into prepared pans.
- Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 5 minutes and then remove to wire cooling racks. Cool completely. (You could freeze the cake rounds at this point, if desired.)
Chocolate Mousse:
- Stir the cocoa powder and hot water together. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. Add the cocoa mixture to the melted chocolate chips and stir well to combine. Allow to cool to room temperature.
- In a separate large bowl, beat the cream and sugar until very stiff peaks form. Add the chocolate mixture and fold in with a spatula until well combined. Refrigerate until ready to use, up to 5 days.
Chocolate frosting:
- In a medium saucepan, add milk, cocoa, and butter. Bring to a boil. Remove from heat.
- Add powdered sugar and mix with electric beaters to get rid of any lumps. Allow to cool for 15-20 minutes, stirring occasionally.
Assembly:
- Once cakes have cooled, use a sharp serrated knife to torte each cake (cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces).
- Place your first cake layer on your cake serving plate. Spread a big spoonful of mousse on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
- Use remaining mousse filling to spread it evenly around the entire outside and top of the cake. Refrigerate for 30 minutes.
- (I usually make the warm chocolate frosting while the cake is in the fridge.)
- Remove cake from fridge and very slowly pour the cooled chocolate frosting over the top. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour.
- Refrigerate until ready to serve.
Notes
- The chocolate mousse can be stored in an airtight container in the fridge for up to five days; fold gently before use to maintain its texture.
- Cake rounds can be frozen after cooling, wrapped well in plastic wrap and a freezer bag, for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 85g | 28% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 357mg | 15% |
| Potassium | 345mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 66g | 132% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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