Chocolate Mousse Cake
A decadent, two-layered dessert featuring a moist chocolate sponge base topped with a silky, airy chocolate mousse.
Ingredients
- •1 cup all-purpose flour (125g)
- •1 cup granulated sugar (200g)
- •1/2 cup unsweetened cocoa powder (50g)
- •1 teaspoon baking powder
- •1/2 teaspoon baking soda
- •1/2 cup whole milk (120ml)
- •1/4 cup vegetable oil (60ml)
- •1 large egg
- •1 teaspoon vanilla extract
- •1/2 cup boiling water (120ml)
- •8 ounces semi-sweet chocolate, chopped (225g)
- •1 1/2 cups heavy whipping cream (360ml)
- •1 tablespoon powdered sugar
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch springform pan.
- 2
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and baking soda.
- 3
Add the milk, oil, egg, and vanilla to the dry ingredients and beat on medium speed for two minutes.
- 4
Stir in the boiling water by hand; the batter will be thin, which is normal.
- 5
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Allow the cake to cool completely in the pan on a wire rack.
- 7
To make the mousse, melt the chopped chocolate in a microwave-safe bowl in 30-second intervals until smooth, then let it cool to room temperature.
- 8
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- 9
Gently fold the cooled melted chocolate into the whipped cream until fully incorporated and smooth.
- 10
Spread the mousse evenly over the cooled cake while it is still in the springform pan.
- 11
Refrigerate the cake for at least 4 hours, or until the mousse is firm, before releasing the sides of the pan and serving.
💡 Chef tips
- Ensure the melted chocolate is cooled to room temperature before folding into the cream; if it is too hot, it will deflate the mousse.
- For a cleaner slice, run a thin knife under hot water and wipe it dry before cutting into the chilled cake.
- You can make this cake a day in advance; keep it covered in the refrigerator to maintain the texture of the mousse.
✅ How it should turn out
The finished cake features a rich, dense chocolate base contrasted by a light, velvety mousse that melts in your mouth with an intense cocoa flavor.