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Here’s a Decadent Chocolate Mousse Cake recipe that will satisfy your chocolate cravings with its rich layers of moist cake and creamy chocolate mousse. This cake is perfect for any special occasion or as a showstopper dessert!
Decadent Chocolate Mousse Cake Recipe
Ingredients:
For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or regular milk, if unavailable)
- 1/2 cup boiling water
For the Chocolate Mousse:
- 8 oz semisweet chocolate, chopped (or bittersweet for a more intense flavor)
- 1 1/4 cups heavy whipping cream, divided
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Ganache Topping (Optional):
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
Instructions:
1. Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
- Add the softened butter and beat with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, adding the vanilla extract with the second egg.
- Slowly add the buttermilk to the mixture, beating until smooth. Gradually add the dry ingredients and mix until just combined.
- Finally, mix in the boiling water. The batter will be thin, but that’s perfectly fine!
- Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Chocolate Mousse:
- While the cakes are cooling, prepare the chocolate mousse. In a heatproof bowl, melt the chopped semisweet chocolate over a double boiler or in the microwave (stirring every 20 seconds to prevent burning). Once melted, set the chocolate aside to cool to room temperature.
- In a separate bowl, whip 1 cup of heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Once the melted chocolate has cooled, fold it into the whipped cream until well combined. The mousse should be light and airy. Set aside.
3. Assemble the Cake:
- Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a generous layer of the chocolate mousse over the top of the cake.
- Carefully place the second cake layer on top and gently press down.
- Spread the remaining mousse over the top and sides of the entire cake. Use an offset spatula to smooth the mousse evenly over the cake. Refrigerate for at least 2 hours to allow the mousse to set and firm up.
4. Prepare the Ganache (Optional):
- For an extra decadent touch, make the ganache topping. Heat 1/2 cup heavy cream in a saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Let the ganache cool slightly before pouring it over the top of the cake. Allow the ganache to drip down the sides for a beautiful finish.
5. Serve:
- Once the cake is fully set and the ganache has hardened, slice and serve. For an extra touch, garnish with chocolate shavings, cocoa powder, or whipped cream.
Tips:
- Make-Ahead: This cake can be made a day in advance and refrigerated overnight to let the mousse set even more.
- Flavor Variations: You can add a touch of espresso powder to the cake batter for a richer chocolate flavor or infuse the mousse with a bit of liqueur like Bailey’s or Grand Marnier.
- Storage: Keep the cake stored in an airtight container in the refrigerator for up to 4 days.
This Decadent Chocolate Mousse Cake is rich, velvety, and full of intense chocolate flavor. The layers of moist cake and airy mousse create a dessert that’s sure to impress any chocolate lover!