Print
A close up shot showing the layers of the chocolate mousse cake. A layer of chocolate cake and a thick chocolate mousse is covered with ganahce.

Chocolate Mousse Cake


  • Author: Beyond Frosting
  • Prep Time: 4 hours
  • Cook Time: 28 minutes
  • Total Time: 4 hours 28 minutes
  • Yield: 8-10 slices

Description

This Chocolate mousse cake is a layer of moist chocolate cake with a fluffy chocolate mousse, covered with a rich chocolate ganache and topped with chocolate whipped cream. It’s a totally approachable recipe that will leave you so impressed with yourself.


Ingredients

For the cake:

  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup light sour cream
  • 1 cups all-purpose flour
  • ¼ cup cocoa powder (I use Hershey’s Special Dark)
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup brewed coffee

For the chocolate layer

  • 1 tablespoon cold water
  • 1 teaspoon powdered gelatin
  • 1 cup plus 2 tablespoons heavy whipping cream, divided
  • 4 ounces dark chocolate
  • ½ cup powdered sugar
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla extract

For the ganache

  • 2 ounces dark chocolate
  • 6 tablespoons heavy whipping cream

For the whipped topping

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  1. For the cake layer: Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
  3. Next mix in the sour cream and beat until well combined.
  4. In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
  5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  7. Bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
  8. For the mousse: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  9. Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
  10. In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
  11. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
  12. Stir the liquid gelatin into the melted chocolate and set it aside to cool.
  13. Prepare the whipping cream. Pour the remaining heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken to soft peaks. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  14. Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
  15. Scrape down the sides of the bowl, add the granulated sugar, cocoa powder and vanilla extract and beat until well combined.
  16. Next add the melted chocolate, beating until it’s completely mixed into the cream cheese, scraping down the bowl as needed.
  17. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
  18. To assemble: Transfer the cake layer to an 8-inch springform pan, or line your cake pan with plastic wrap or parchment paper along the bottom and up the sides if you want to remove the cake from the pan. Place the cake in the bottom of the pan. Pour the chocolate filling over the chocolate cake, spread evenly and refrigerate until the filling is set, 2-4 hours.
  19. For the chocolate ganache: In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
  20. Pour the chocolate over top of the mousse layer and spread evenly. Allow the ganache to set a little bit before adding the topping.
  21. For the Topping:Prepare a second batch of whipped cream following the same instruction of above, adding the cocoa powder together with the powdered sugar and vanilla. Pipe the border using a large open star tip.
  22. Keep covered and store in the refrigerator.

Notes

  • For the chocolate in the mousse and the ganache, I prefer to use a chocolate bar such as Ghirardelli or Bakers Chocolate
  • Light sour cream is best substituted with nonfat Greek yogurt. Do not omit.
  • Coffee should be brewed, and can be substituted with milk if necessary
  • Category: Cake

Keywords: Mousse Cake, Chocolate Mousse Cake