Chocolate Mousse Cake
A decadent, cloud-like chocolate mousse layered over a rich, moist cocoa sponge that defines pure indulgence.
Ingredients
- •1/2 cup all-purpose flour (65g)
- •1/2 cup granulated sugar (100g)
- •1/4 cup unsweetened cocoa powder (25g)
- •1/2 teaspoon baking powder
- •1 large egg
- •1/4 cup whole milk (60ml)
- •2 tablespoons vegetable oil
- •1/2 cup semi-sweet chocolate chips (90g)
- •1 cup heavy whipping cream (240ml)
- •1 tablespoon powdered sugar
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan.
- 2
In a bowl, whisk together flour, 1/4 cup sugar, cocoa powder, and baking powder. Add the egg, milk, and oil, mixing until smooth.
- 3
Pour the batter into the pan and bake for 20-25 minutes until a toothpick comes out clean. Let it cool completely.
- 4
Melt the chocolate chips in the microwave in 30-second intervals until smooth; let it cool slightly.
- 5
Whip the heavy cream with the remaining sugar until stiff peaks form.
- 6
Gently fold the cooled melted chocolate into the whipped cream until fully incorporated and smooth.
- 7
Spread the mousse evenly over the cooled cake base and refrigerate for at least 2 hours before serving.
💡 Chef tips
- Ensure the melted chocolate is at room temperature before folding into the cream to prevent the mousse from seizing or becoming grainy.
- You can make this cake a day in advance; keep it covered in the refrigerator to maintain the mousse texture.
- For a professional finish, dust the top with a little extra cocoa powder or garnish with fresh raspberries.
✅ How it should turn out
The finished cake features a velvety, airy chocolate mousse topping resting on a dense, moist sponge, offering a deep cocoa flavor that melts in your mouth.