Print

Easy Chocolate Mousse Cake

Easy Chocolate Mousse Cake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the rich and creamy delight of our Easy Chocolate Mousse Cake Recipe. This cake combines moist chocolate layers with a light, airy mousse, making it a perfect centerpiece for any celebration or cozy gathering. The glossy ganache topping adds an elegant finish that will impress your guests while being simple enough for a weeknight treat. Easy to prepare ahead of time, this dessert balances the richness of chocolate without overwhelming sweetness, ensuring it’s a favorite among all ages. Treat yourself and your loved ones to this decadent dessert that’s both satisfying and absolutely delicious.

Ingredients

Scale
  • 1 ¾ cups All-purpose flour (Sifted)
  • 2 cups Granulated sugar
  • ¾ cup Unsweetened cocoa powder (High-quality)
  • 2 tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Salt
  • 2 large Eggs (Room temperature)
  • ½ cup Vegetable oil (Neutral-flavored)
  • 1 cup Buttermilk (Room temperature)
  • 1 cup Hot coffee (Enhances chocolate flavor)
  • 8 oz Semisweet chocolate (Melted and cooled)
  • 2 cups Heavy whipping cream (Cold)
  • 1 tbsp Powdered sugar
  • 1 tsp Vanilla extract
  • 6 oz Bittersweet chocolate (Finely chopped for ganache)
  • ¾ cup Heavy cream (Heated)
  • 1 tbsp Light corn syrup (For shine)
  • 1 tbsp Butter (Room temperature)

Instructions

  1. Preheat your oven to 350°F and grease two round cake pans.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine the wet ingredients: eggs, vegetable oil, buttermilk, and hot coffee until smooth.
  4. Pour the wet mixture into the dry ingredients and mix gently until combined.
  5. Divide the batter between the prepared pans and bake for 25–30 minutes; let cool completely.
  6. For the mousse, melt semisweet chocolate and fold into whipped cream mixed with powdered sugar and vanilla until stiff peaks form.
  7. Layer one cake in a springform pan, add half the mousse, top with the second layer and remaining mousse. Refrigerate for at least three hours.
  8. Prepare ganache by heating heavy cream then pouring over chopped bittersweet chocolate along with corn syrup; stir until smooth.
  9. Once set, pour ganache over chilled cake allowing it to drip down the sides.

Nutrition

Find it online: https://recipeswithrachel.com/easy-chocolate-mousse-cake-recipe/