Indulge in Heavenly Dark Chocolate Mousse Cake Bliss
This Dark Chocolate Mousse Cake is a decadent dessert that combines rich layers of silky mousse with a moist chocolate base, perfect for any occasion.
Equipment
- 9-inch springform pan
- Medium mixing bowl
- large mixing bowl
- Small saucepan
- whisk
- spatula
Ingredients
For the Cake
- 1 cup All-Purpose Flour helps create a tender crumb for the cake
- 0.5 cup Dutch Cocoa Powder delivers rich chocolate flavor
- 1 teaspoon Fine Espresso Powder optional, amplifies chocolate notes
- 0.75 teaspoon Baking Powder ensures a nice rise
- 0.5 teaspoon Baking Soda balances cocoa acidity
- 0.5 teaspoon Fine Sea Salt enhances sweetness
- 1 cup Granulated White Sugar provides sweetness and moisture
- 0.333 cup Neutral Oil avocado or canola works
- 1 cup Full-Fat Sour Cream adds creaminess and tang
- 1 whole Large Egg room temperature
- 1 teaspoon Pure Vanilla Extract adds warmth
- 0.5 cup Boiling Water intensifies chocolate aroma
For the Mousse
- 1.5 cups Heavy Cream forms the base of the mousse
- 1 whole Large Egg enriches the mousse
- 1 large Large Yolk
- 0.333 cup White Granulated Sugar balances bitterness
- 0.25 cup Dutch Cocoa Powder adds richness
- 1 teaspoon Fine Espresso Powder enhances chocolate flavor
- 0.125 teaspoon Fine Sea Salt rounds out sweetness
- 6 ounces Dark Chocolate choose quality for best results
- 1 teaspoon Pure Vanilla Extract pairs wonderfully with chocolate
For Whipped Cream Layer
- 1 cup Heavy Cream to be whipped
For the Ganache
- 5 ounces Dark Chocolate (60% to 70%)
- 0.667 cup Heavy Cream infuses richness into the ganache
Instructions
Preparation
- Preheat your oven to 350ºF (180ºC). Grease the bottom and sides of a 9-inch springform pan and line with parchment paper.
- In a medium mixing bowl, whisk together all-purpose flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda, and fine sea salt.
- In a large mixing bowl, combine granulated white sugar, neutral oil, full-fat sour cream, the large egg, and pure vanilla extract. Whisk until smooth.
- Sift the dry ingredients into the wet mixture, whisk until just combined, and then gradually add the boiling water.
- Pour the batter into the prepared springform pan and bake for 24 to 28 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then remove it from the pan and cool completely.
- For the mousse, whisk together heavy cream, a whole egg, the large yolk, sugar, Dutch cocoa powder, espresso powder, and fine sea salt until combined.
- Heat the mousse mixture over low heat until it reaches 170ºF (76ºC). Remove from heat and whisk in dark chocolate and vanilla until smooth.
- Chill the mousse mixture in the refrigerator for 1 to 1.5 hours.
- Line the bottom of your springform pan with fresh parchment paper and level the cooled cake if needed. Wrap the sides with acetate or parchment paper.
- Whip cold heavy cream in a mixing bowl until firm peaks form, then gently fold in the chilled chocolate mixture.
- Spread the mousse evenly over the top of the cake and chill in the refrigerator for at least 8 hours.
- To make the ganache, place chopped dark chocolate in a bowl and pour hot heavy cream over it. Let sit for 4 to 5 minutes and stir until smooth.
- Carefully remove the chilled cake from the refrigerator and unmold it. Pour the ganache over the cake and spread to the edges. Chill for an additional 10 to 15 minutes before serving.
Notes
Use high-quality dark chocolate for richer flavor. Ensure eggs and sour cream are at room temperature for even baking.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 220mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 5IUCalcium: 3mgIron: 15mg
Tried this recipe?Let us know how it was!