In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Decadent Chocolate Mousse Cake Recipe

Indulge in the ultimate chocolate lover’s dream with this exquisite Chocolate Mousse Cake. Rich, creamy, and utterly irresistible, this cake combines layers of moist chocolate cake with a light, fluffy mousse, and is topped with a glossy chocolate ganache. Perfect for special occasions or any day you want to treat yourself, this dessert is sure to impress. Let’s dive into the details of crafting this masterpiece.

Ingredients

For the Cake

• 3 cups granulated sugar
• 2 ⅔ cups all-purpose flour
• 1 cup cocoa powder
• 3 tablespoons instant chocolate pudding powder
• 2 ½ teaspoons baking soda
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 3 eggs
• 1 ½ cups buttermilk
• ¾ cup vegetable oil
• 2 ½ teaspoons vanilla extract
• 1 ½ cups boiling water

For the Chocolate Mousse

• 2 eggs
• ¼ cup granulated sugar
• 2 cups heavy cream, divided
• ¾ cup semi-sweet chocolate chips

For the Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• Pinch of flaky sea salt for topping

Instructions

Preparing the Cake

1. Preheat & Prepare Pans: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round baking pans and line them with parchment paper.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, chocolate pudding powder, baking soda, baking powder, and salt.

3. Combine Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix until smooth.

4. Incorporate Boiling Water: Carefully pour in the boiling water. Stir slowly until the batter is fully combined; it will be quite thin.

5. Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pans on a wire rack before removing.

Making the Chocolate Mousse

1. Egg and Sugar Mixture: Whisk the eggs and sugar together in a saucepan over medium-low heat. Gradually add 1 cup of heavy cream, stirring continuously until the mixture is warm and slightly thickened (about 3–4 minutes). Remove from heat.

2. Melt Chocolate: In a separate small saucepan, heat the remaining 1 cup of heavy cream until steaming. Remove from heat and whisk in the chocolate chips until smooth.

3. Combine: Slowly incorporate the chocolate mixture into the egg mixture, stirring until fully combined.

4. Whip Cream: In a chilled mixing bowl, whip 1 cup of heavy cream to soft peaks. Gently fold the chocolate mixture into the whipped cream, working in small batches until smooth.

5. Chill: Refrigerate the mousse for 15–20 minutes to allow it to firm up before assembling the cake.

Assembling the Cake

1. Layer the Cake: Place one cake layer in the bottom of a 10-inch springform pan. Spread the chilled mousse evenly over the top.

2. Add Second Layer: Carefully place the second cake layer on top of the mousse, pressing down gently.

3. Chill: Cover and refrigerate for 30 minutes to set while you prepare the ganache.

Preparing the Ganache

1. Melt Chocolate: Place the chocolate chips in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until just before simmering.

2. Combine: Pour the hot cream over the chocolate chips. Let it sit for 1–2 minutes, then stir until smooth and glossy.

3. Apply Ganache: Pour the ganache over the top of the chilled cake, spreading it to the edges. Sprinkle a pinch of flaky sea salt on top for a sophisticated finish.

4. Final Chill: Refrigerate the cake for an additional 30 minutes, or until the ganache is set, before serving.

Tips for Success

• Temperature Matters: Ensure your ingredients are at room temperature for the best mixing results.
• Parchment Paper: Lining your baking pans with parchment paper ensures easy removal of the cake layers.
• Whipping Cream: For best results, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping the cream.

Nutrition Information

• Serving Size: 1 slice
• Calories: 855 kcal
• Carbohydrates: 100g
• Protein: 11g
• Fat: 48g
• Saturated Fat: 22g
• Cholesterol: 138mg
• Sodium: 770mg
• Potassium: 309mg
• Fiber: 5g
• Sugar: 70g
• Vitamin C: 0.4mg
• Calcium: 120mg
• Iron: 3mg
• Net Carbohydrates: 88g

This Chocolate Mousse Cake is a showstopper for any dessert table. Its layers of rich chocolate and airy mousse, topped with a luscious ganache, create a symphony of flavors and textures that will have everyone asking for seconds. Enjoy the indulgence!

Chocolate Mousse Cake

Indulge in the ultimate chocolate experience with this rich and creamy Chocolate Mousse Cake, perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling Time 30 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 855

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 600 g granulated sugar
• 320 g all-purpose flour
• 100 g cocoa powder
• 3 tablespoons chocolate pudding powder instant pudding mix
• 2.5 tsp baking soda
• 2.5 tsp baking powder
• 1.5 tsp salt
• 3 eggs
• 360 ml buttermilk
• 180 ml vegetable oil
• 2.5 tsp vanilla extract
• 360 ml boiling water

Chocolate Mousse

• 2 eggs
• 50 g granulated sugar
• 480 ml heavy cream divided
• 135 g semi-sweet chocolate chips

Chocolate Ganache

• 180 g semisweet chocolate chips
• 240 ml heavy cream
• 1 pinch Sea salt

Equipment

• 2 9” round baking pans
• 10″ Springform Pan
• Parchment Paper
• Saucepan

Method

 

1. Preheat the oven to 350°F (175°C).
2. Prepare the 9-inch round baking pans by greasing and lining with parchment paper.
3. Whisk the sugar, flour, cocoa powder, chocolate pudding powder, baking soda, baking powder, and salt in a large mixing bowl.
4. Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
5. Carefully pour the boiling water into the mixture and slowly stir until fully combined—the batter will be thin.
6. Divide the batter evenly between the two prepared pans.
7. Bake for 25–30 minutes, or until the toothpick test comes out clean. You can also test by gently pressing the center of the cake with your finger. If it springs back, the cake is done.
8. Remove and cool completely in the pans on a wire rack. Once completely cooled, remove from the pans and set aside.
9. Whisk the eggs and sugar in a saucepan until combined.
10. Then turn on the heat to medium-low and gently heat while whisking constantly.
11. Slowly add 1 cup of the heavy cream until the mixture is warm and slightly thickened, about 3–4 minutes. Remove from heat.
12. Heat the other cup of heavy cream in a small saucepan until steaming. Remove from the heat and whisk in the chocolate chips, mixing until smooth and melted.
13. Slowly mix the smooth chocolate mixture into the egg mixture until combined.
14. Whip 1 cup of the heavy cream to soft peaks in a large chilled mixing bowl.
15. Slowly mix the chocolate mixture into the whipped cream, working in small batches until smooth.
16. Refrigerate the mousse for 15–20 minutes to firm up before assembling.
17. Place one cake layer in the bottom of a 10-inch springform pan.
18. Spread the chilled mousse on top in an even layer.
19. Carefully add the second cake layer on top. Press down gently.
20. Cover and refrigerate for 30 minutes while you make the ganache.
21. Place the chocolate chips in a heat-safe bowl.
22. Heat the heavy cream in a small saucepan over medium heat until just before it starts to simmer.
23. Pour over the chocolate chips and let sit for 1–2 minutes, then stir until smooth and glossy.
24. Pour the ganache over the top of the chilled cake, spreading it to the edges.
25. Sprinkle a pinch of flaky sea salt over the top.
26. Chill for another 30 minutes, or until set before serving.

Notes

For the best texture, ensure each layer is well chilled before assembling. You can prepare the cake layers and mousse a day in advance for easier assembly.