Chocolate Mousse Cake
A decadent, cloud-like chocolate mousse layered over a rich, moist cocoa sponge that melts in your mouth.
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 heavy whipping cream (120ml)
- •1/2 cup semi-sweet chocolate chips (90g)
- •1/4 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan.
- 2
In a bowl, whisk together the flour, 1/4 cup sugar, 2 tablespoons cocoa powder, and baking powder.
- 3
Add the egg, milk, and oil to the dry ingredients and whisk until smooth. Pour into the pan and bake for 20-25 minutes until a toothpick comes out clean.
- 4
While the cake cools, melt the chocolate chips in the microwave in 30-second intervals until smooth, then let it cool slightly.
- 5
In a separate bowl, whip the heavy cream with the remaining sugar and vanilla until stiff peaks form.
- 6
Gently fold the cooled melted chocolate into the whipped cream until fully combined to create the mousse.
- 7
Once the cake is completely cool, spread the chocolate mousse evenly over the top.
- 8
Refrigerate for at least 2 hours to set before serving.
💡 Chef tips
- Ensure the cake is completely cool before adding the mousse, otherwise the heat will cause the cream to deflate.
- For a deeper flavor, add a pinch of espresso powder to the cake batter.
- This cake can be made up to 24 hours in advance and stored in the refrigerator covered.
✅ How it should turn out
The finished cake features a dense, fudgy base topped with a silky, airy chocolate mousse that offers a perfect balance of textures and intense cocoa flavor.