Why Make This Recipe
Chocolate Mousse Cake is a delightful dessert that combines the richness of chocolate cake with the lightness of mousse. It’s perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet treat after dinner. This cake not only looks impressive but also tastes heavenly. Making it from scratch allows you to control the ingredients and ensure it’s fresh and delicious.
How to Make Chocolate Mousse Cake
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat together softened butter, eggs, and milk until smooth.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- Meanwhile, for the mousse, melt chocolate chips in a microwave-safe bowl and let cool slightly.
- Whip the heavy cream with vanilla until soft peaks form.
- Fold the melted chocolate into the whipped cream until there are no streaks.
- Spread the chocolate mousse on top of the cooled cake.
- Chill for at least 2 hours before serving.
How to Serve Chocolate Mousse Cake
Serve the Chocolate Mousse Cake chilled. You can slice it into pieces and place them on dessert plates. For an extra touch, garnish each slice with fresh berries or a dollop of whipped cream. This cake is sure to impress your family and friends.
How to Store Chocolate Mousse Cake
Store any leftover cake in the refrigerator. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh. The cake should be eaten within 3-4 days for the best taste.
Tips to Make Chocolate Mousse Cake
- Make sure your butter is softened to room temperature for the best mixing results.
- Allow the cake to cool completely before adding the mousse to prevent it from melting.
- Chill the cake for a longer time if you want a firmer mousse texture.
Variation
You can try adding a layer of fruit, such as raspberries or strawberries, between the cake and the mousse for a refreshing twist. Another option is to use milk chocolate or white chocolate instead of semi-sweet chocolate for a different flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just keep it covered in the refrigerator and add the mousse on the day you plan to serve it.
2. Can I freeze Chocolate Mousse Cake?
It’s not recommended to freeze the mousse on the cake, as it may change in texture. However, you can freeze the plain cake layers and assemble them with the mousse later.
3. What can I use instead of heavy cream?
You can substitute heavy cream with coconut cream or a non-dairy whipped cream if you’re looking for a dairy-free option.
Chocolate Mousse Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened Make sure it's at room temperature for best mixing results.
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream Can be substituted with coconut cream for dairy-free option.
- 1/2 cup semi-sweet chocolate chips Can also use milk chocolate or white chocolate for different flavors.
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat together softened butter, eggs, and milk until smooth.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- Meanwhile, melt chocolate chips in a microwave-safe bowl and let cool slightly.
- Whip the heavy cream with vanilla until soft peaks form.
- Fold the melted chocolate into the whipped cream until there are no streaks.
- Spread the chocolate mousse on top of the cooled cake.
- Chill for at least 2 hours before serving.
