Chocolate Mousse Cake Recipe
User Reviews
4.7
Chocolate Mousse Cake Recipe
Description
This recipe combines a devil's food cake made from a boxed mix prepared with water, vegetable oil, and eggs, baked in a 9-inch pan as the foundation. The chocolate mousse is prepared by blooming gelatin in cold water, then mixing it into hot cream poured over chocolate chips to create a smooth melt. Once cooled, the mixture is folded with whipped heavy cream and powdered sugar for a light, airy texture. The mousse sits atop the cooled cake and is refrigerated overnight to set properly before adding the ganache layer.
The ganache consists of heavy cream heated and poured over chocolate chips, stirred until smooth and glossy, then spread over the mousse layer. Optional garnishes such as chocolate shavings and fresh berries provide visual appeal and added flavor contrast. The final cake has a moist crumb, creamy mousse middle, and silky ganache finish offering a satisfying chocolate dessert.
Storing the cake in an airtight container in the refrigerator extends freshness up to five days. Allowing the mousse ample time to set overnight before adding the ganache is important to achieve defined layers and proper texture. Substitution of heavy cream with other dairy products is not recommended due to its role in texture and stability.
Ingredients
For the Cake
- 7⅝ ounces devil's food cake mix such as Betty Crocker (½ box)
- ⅝ cup water
- ¼ cup vegetable oil
- 1 egg large
- 1 egg yolk
For the Chocolate Mousse
- 2 teaspoons gelatin powdered plain
- 2½ tablespoons water cold
- 2¼ cups chocolate chips
- 3 cups heavy cream divided
- ½ cup powdered sugar
For the Ganache
- ⅔ cup heavy cream
- 8 ounces chocolate chips
- chocolate optional, for garnish, shavings
- fresh berries optional, for garnish
Instructions
For the Cake
- Prepare ½ package of cake mix according to the instructions on the box. The above ingredient measurements are for ½ box of Betty Crocker Devil's Food Cake, so be sure to use halved measurements for the appropriate ingredients if you use a different brand of cake mix. If your cake mix calls for 3 eggs, use 1 egg and 1 egg yolk as your halved measurement. Bake in a 9-inch springform pan according to the instructions (around 25 minutes) and let cool on a wire rack while you prepare the mousse.
For the Chocolate Mousse
- In a small bowl, combine the gelatin and cold water and bloom for 5-10 minutes.
- Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan set over medium-high heat, bring 1 cup of heavy cream to a simmer (between 112-115°F), then remove from the heat.
- Whisk in the bloomed gelatin and stir until completely dissolved. Pour mixture over the chocolate chips and whisk until melted and combined. Allow mixture to cool, stirring occasionally.
- In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer in a large bowl, beat the remaining 2 cups of cream with the powdered sugar until stiff peaks form.
- Stir about ¼ cup of the whipped cream into the melted chocolate. Gently fold in the remaining whipped cream until fully incorporated.
- Spread the chocolate mousse evenly on top of the cooled cake while still inside the pan.
- Cover with plastic wrap and refrigerate for at least 8 hours or up to overnight.
For the Ganache
- Once the cake has chilled overnight, place the chocolate chips in a heatproof bowl. In a small saucepan set over medium-high heat, bring 1 cup of heavy cream to a simmer (between 112-115°F), then remove from the heat.
- Pour the warm cream over chocolate chips and allow to sit for 3-4 minutes, then whisk gently until smooth and shiny. Allow to cool until slightly thickened, then pour over the mousse.
- Cover and chill for 1 hour. Serve garnished with chocolate shavings and berries, if desired.
Notes
- Store the finished chocolate mousse cake in an airtight container in the refrigerator for up to five days.
- Allow the mousse layer to set overnight before pouring the ganache on top for best results.
- Use devil's food or chocolate cake mix as the cake base; halved measurements align with half a box of mix.
- Heavy cream is essential for both mousse and ganache; do not substitute with milk or other products.
- Nutritional information does not account for optional garnishes like berries or chocolate shavings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 663kcal | 33% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 52g | 80% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 225mg | 9% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 1333IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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