Dark Chocolate Mousse Cake Recipe

Introduction

This Dark Chocolate Mousse Cake is a rich and elegant dessert that combines a moist chocolate sponge with a luscious dark chocolate mousse. Perfect for special occasions or whenever you crave a decadent treat, it’s surprisingly simple to make at home.

Ingredients

• For the Chocolate Sponge Cake:
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the Dark Chocolate Mousse:
  • 8 ounces dark chocolate (70% cocoa or higher, chopped)
  • 2 tablespoons unsalted butter
  • 3 large eggs (separated)
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
2. Step 2: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
3. Step 3: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Step 4: Melt the chopped chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
5. Step 5: In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract.
6. Step 6: In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
7. Step 7: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture until fully combined.
8. Step 8: Place the cooled sponge cake on a serving plate. Spread half of the chocolate mousse evenly over the cake. Refrigerate for about 30 minutes to set slightly.
9. Step 9: Spread the remaining mousse on top and smooth the surface. Refrigerate for at least 2 hours until fully set.
10. Step 10: Slice and serve the cake chilled.

Tips & Variations

• Use chocolate with at least 70% cocoa for a deep, rich flavor in the mousse.
• If you prefer a lighter mousse, fold in more whipped cream or reduce the chocolate slightly.
• For added texture, scatter chopped nuts or fresh berries on top before chilling.
• Make sure to fold the egg whites and whipped cream gently to keep the mousse airy and light.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for 10-15 minutes for the best texture; avoid microwaving to maintain the mousse’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

You can use milk chocolate, but the mousse will be sweeter and less intense. Dark chocolate with high cocoa content is recommended for best results.

Is it safe to use raw eggs in the mousse?

The mousse contains raw eggs, so it’s best to use very fresh, high-quality eggs or pasteurized eggs to reduce any food safety risks.

Dark Chocolate Mousse Cake Recipe

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★★★★★

4.7 from 109 reviews

• Author: Matteo
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Dark Chocolate Mousse Cake combines a rich and moist chocolate sponge with a decadent dark chocolate mousse topping. The cake features layers of fluffy sponge and creamy mousse made from high-quality dark chocolate, resulting in an indulgent dessert perfect for chocolate lovers. It’s baked to perfection and chilled to set the mousse, offering a smooth, airy texture and intense cocoa flavor in every bite.

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Ingredients

Scale 1x2x3x

For the Chocolate Sponge Cake:

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Dark Chocolate Mousse:

• 8 ounces dark chocolate (70% cocoa or higher, chopped)
• 2 tablespoons unsalted butter
• 3 large eggs (separated)
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Chocolate Sponge Cake: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared cake pan, smoothing the top. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Dark Chocolate Mousse: Melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly. In a separate bowl, whisk the egg yolks and granulated sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain. In another bowl, whip the heavy cream to soft peaks, then gently fold it into the chocolate mixture until fully combined.
3. Assemble the Cake: Place the cooled chocolate sponge cake on a serving plate. Spread half of the chocolate mousse evenly over the cake. Refrigerate for about 30 minutes to set slightly. Spread the remaining mousse on top and smooth the surface. Refrigerate for at least 2 hours until fully set.
4. Serve: Slice and serve the cake chilled to enjoy the rich, smooth texture and deep chocolate flavors.

Notes

• Use high-quality dark chocolate with at least 70% cocoa content for the best rich flavor.
• Ensure egg whites are beaten to stiff peaks to achieve a light and airy mousse texture.
• Be gentle when folding the egg whites and whipped cream into the chocolate mixture to maintain the mousse’s fluffiness.
• Allow the cake to chill properly to set the mousse layers firmly before slicing.
• The cake can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Keywords: Dark Chocolate Mousse Cake, chocolate dessert, mousse cake, chocolate sponge, rich chocolate cake, homemade chocolate mousse dessert