Chocolate Mousse Cake Recipe – European Special
Indulge in the rich, velvety delight of Chocolate Mousse Cake, a luxurious dessert that combines a light, airy mousse with a decadent chocolate cake base. This showstopper is perfect for celebrations or as a special treat for chocolate lovers. With its luscious texture and intense flavor, this cake is sure to impress at any gathering!
- Prep Time1 hr
- Cook Time25 min
- Perform Time6 hr 40 min
- Total Time8 hr 5 min
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Chocolate Mousse:
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
For Garnish:
- Whipped cream (optional)
- Chocolate shavings or curls (optional)
- Fresh berries (optional)
Bake the Chocolate Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, cream the butter until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and buttermilk.
Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before transferring to a wire rack.
Prepare the Chocolate Mousse:
Melt Chocolate: In a heatproof bowl over simmering water, melt the chopped chocolate and butter together until smooth.
Remove from heat and let cool slightly.
Whip Egg Yolks: In a separate bowl, whisk the egg yolks with sugar until pale and thick. Gradually add the melted chocolate mixture and stir until combined.
Beat Egg Whites: In another bowl, beat the egg whites until soft peaks form. Gently fold them into the chocolate mixture.
Whip Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined.
Assemble the Cake:
Layer the Cake: Place the cooled chocolate cake on a serving plate. Pour the chocolate mousse over the top, spreading it evenly.
Chill: Refrigerate for at least 4 hours, or overnight, to allow the mousse to set.
Serve:
Garnish: Before serving, decorate with whipped cream, chocolate shavings, or fresh berries if desired.
Recipe Notes:
Chocolate Quality: Use high-quality chocolate for the best flavor.
Storage: The cake can be stored in the refrigerator for up to 3 days. Keep covered to maintain freshness.
Make Ahead: This cake is ideal for making ahead, as the flavors deepen when chilled overnight.
