Simple Chocolate Cake Recipe With Chocolate Mousse Frosting
User Reviews
5
Simple Chocolate Cake Recipe With Chocolate Mousse Frosting
Description
The cake involves mixing dry ingredients including cocoa powder, baking soda, baking powder, and sugars, with wet components of eggs, milk, oil, and hot coffee. The hot coffee enhances the chocolate flavor and helps create a smooth, slightly runny batter. Baking two 8-inch pans results in even cake layers with a tender crumb.
The frosting combines Nutella, chocolate chips, and heavy cream whipped into a mousse that is rich yet light enough to spread or pipe. The optional Kashmiri red chili powder adds a subtle richness without heat, but it can be omitted for a straightforward chocolate profile.
This cake suits celebrations or everyday desserts where chocolate flavor depth is valued. Using whole milk and proper egg weight ensures correct texture, while the recipe allows for some ingredient flexibility like skimmed milk substitute. Baking until a skewer comes out clean ensures the cake is cooked fully without dryness.
Ingredients
For the cake:
- 1 cup all-purpose flour or plain flour
- ½ cup granulated sugar
- ⅓ cup brown sugar soft
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda aka bicarbonate of soda
- ½ teaspoon salt
- ½ cup coffee hot water with 1 tsp instant coffee, hot
- ¼ cup cooking oil
- 2 egg see the note, small
- ½ cup milk see the note.
- 1 teaspoon kashmiri red chilli powder optional (see the note).
For the frosting:
- ½ cup Nutella see the note.
- ⅔ cup chocolate chips
- ⅔ cup dark chocolate chips
- 1 ¼ cups heavy cream or double cream
Instructions
For the cake:
- Grease two 8” baking pans and line with greaseproof paper/ parchment paper.
- Preheat the oven at gas 3.5/ 170° C/ 338°F.
- In a mixing bowl, place the flour, cocoa powder, granulated sugar, brown sugar, chilli powder (if using), baking powder, bicarbonate of soda and salt. Stir well using a hand whisk.
- Put the milk, oil and eggs in a measuring jug. Lightly beat it using a fork.
- Pour the egg mixture into the flour mix, and whisk it using a handheld blender, handheld mixer, or a hand whisk until you get a smooth thick batter.
- Then, add the hot coffee into the batter and carefully mix again until the batter is smooth and slightly runny.
- Pour the batter into the prepared pans and gently tap the pans against the kitchen worktop to get the batter surface levelled.
- Bake in the preheated oven at gas 3.5/ 170° C/ 338°F for about 45 minutes or until a skewer comes out clean when you test the cake.
- Once the cakes are fully baked, leave them in the pans for about 2 minutes. Then take them out of the pans and put them on a cooling rack to completely cool down.
For the frosting:
- Place the cream and the chocolate chips in a mixing bowl.
- Then heat the bowl in a microwave at high-heat (700-800w) for about 1 minute. Give it a good stir. You can see that the chocolate is melting. Mix it until you get as many chocolate chips melted as you can. Heat it again for about 30 seconds if it’s not fully melted. And stir well.
- Or, you can melt the chocolate and cream on a double boiler. Just boil some water in a pot and put the mixing bowl over the boiling water. Let the hot steam melt the chocolate. Stir well until chocolate and cream are mixed thoroughly into a smooth chocolate ganache.
- Leave the chocolate ganache to cool at room temperature.
- Using a hand-held mixer or a stand mixer, whisk the chocolate ganache until you get a smooth and shiny chocolate mousse. Keep it in the fridge to slightly firm. You want the texture to be soft and spreadable. But not hard nor runny.
To assemble the cake:
- Sandwich the cakes with Nutella.
- Spread the chocolate mousse to cover the cakes.
Notes
- The total weight of eggs should be approximately 110-120 grams with shell to achieve correct moisture.
- Whole milk is used traditionally, but semi-skimmed or skimmed milk can be substituted.
- Adding Kashmiri red chili powder enriches the chocolate taste without adding heat and is optional.
- Nutella contributes to the frosting’s creamy texture and flavor, but standard chocolate frosting recipes may be used if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 508kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 66mg | 22% |
| Sodium | 301mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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