Chocolate Mousse Cake
This decadent Chocolate Mousse Cake features two layers of soft, moist chocolate cake, filled with a rich layer of smooth chocolate ganache and a thick, fluffy, and lush chocolate mousse. Topped with glossy chocolate ganache and a sprinkle of flaky sea salt, this cake is the ultimate indulgence for any chocolate lover.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Granulated sugar
Cocoa powder
Baking soda
Baking powder
Salt
Buttermilk
Avocado oil (or oil of choice)
Eggs
Vanilla extract
Hot brewed coffee
Heavy cream
Semi-sweet chocolate chips
Flaky sea salt, for topping
Why You’ll Love a Chocolate Mousse Cake:
Two Layers of Soft, Moist Chocolate Cake: The base of this cake is made with two layers of soft, moist chocolate cake that are tender and melt-in-your-mouth, providing the perfect foundation for the decadent fillings.
Rich Chocolate Ganache Filling: The cake is filled with a smooth and rich layer of chocolate ganache, adding a luxurious, silky texture that complements the cake’s softness and enhances the overall flavor.
Fluffy and Lush Chocolate Mousse: The thick layer of chocolate mousse is soft, fluffy, and lush, creating a light, airy texture that pairs beautifully with the rich ganache and cake layers.
Topped with Glossy Chocolate Ganache: A glossy layer of chocolate ganache is spread on top, making the cake look visually stunning and adding an extra layer of chocolate indulgence.
Sprinkle of Flaky Sea Salt: A touch of flaky sea salt on top enhances the sweetness of the chocolate while adding a subtle contrast of flavor, making each bite even more irresistible.
Decadent, Indulgent Dessert: This cake is the ultimate chocolate lover’s dream. The combination of rich chocolate ganache, fluffy mousse, and moist cake makes it an indulgent, decadent treat perfect for special occasions.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or a celebratory dinner, this chocolate mousse cake is the perfect dessert to impress guests and satisfy any sweet tooth.
Visual Appeal: The glossy ganache topping and the sprinkle of flaky sea salt make this cake not only a treat for the taste buds but also an eye-catching centerpiece for your dessert table.
Easy to Make Yet Elegant: Despite its indulgence, this cake is surprisingly easy to make and requires no advanced baking skills, making it a great option for both beginner and experienced bakers alike.
Balance of Richness and Lightness: The cake balances the richness of the chocolate with the lightness of the mousse, offering a perfectly harmonious dessert experience.
Tips for Making a Chocolate Mousse Cake:
Cool the Cake Layers Completely: After baking the chocolate cake layers, ensure they are completely cooled before assembling the cake. This step is important to prevent the mousse from melting or becoming too soft when added to the layers.
Prepare the Mousse and Ganache While the Cake Layers Cool: While the cake layers are cooling, make the chocolate mousse and chocolate ganache. This allows the mousse to chill and firm up before you assemble the cake, making it easier to spread and giving it the right texture.
Make the Mousse in Two Stages: Start by beating the eggs and granulated sugar together, then mix in half of the heavy cream. Heat this mixture in a saucepan until thickened (don’t let it boil!). Remove from heat, stir in chocolate chips, and let it cool. Once cooled, beat the rest of the heavy cream until soft peaks form, then gently fold in spoonfuls of the chocolate mixture to create a fluffy mousse. Chill the mousse in the fridge until ready to assemble.
Assemble the Cake in a Springform Pan: Use a 9" springform pan lined with wax paper around the edges, or assemble the cake directly on a cake stand. This ensures the layers stay intact and makes it easier to remove the cake from the pan later.
Level the Cake Layers: Before assembling, check if the cake layers are even. If needed, slice a thin layer off the top of each cake layer to ensure they’re flat, creating a smooth base for the mousse and ganache layers.
Layer the Cake Correctly: Start by placing the first layer of cake in the pan or on the cake stand. Spread an even layer of chocolate ganache (save some for topping) on the cake layer, followed by the entire batch of chocolate mousse. Place the second cake layer on top, ensuring it fits snugly.
Chill the Assembled Cake: After assembling the cake, chill it in the fridge for at least 1 hour and up to 4 hours. This allows the mousse to set and the ganache to firm up, making slicing and serving much easier.
Make Ahead and Freezing Tips: Prepare the cake through step 5 and store the individual baked and cooled layers wrapped tightly in plastic. Refrigerate them for up to 2 days or freeze for up to 3 months. To continue, bring the cake layers to room temperature before assembling. You can also make the chocolate mousse up to 1-2 days in advance and store it in the fridge. The chocolate ganache can also be prepared ahead of time; store it in the fridge for up to 2-3 days and bring it to room temperature before spreading onto the cake.
Freezing the Fully Assembled Cake: If you have leftovers or want to prepare the cake in advance, you can freeze the fully assembled and frosted cake for up to 3 months. When ready to serve, thaw it overnight in the fridge, and then bring it to room temperature before slicing.
Serve the Cake at Room Temperature: For the best flavor and texture, let the cake sit at room temperature for about 10 minutes before serving, especially if it has been refrigerated or frozen.
How to Store a Chocolate Mousse Cake:
Refrigerate for Up to 3-4 Days: After assembling and serving, store leftover chocolate mousse cake in an airtight container in the refrigerator for up to 3-4 days. This will keep the mousse firm and the cake fresh while maintaining its decadent texture.
Store Cake Layers in the Fridge: If you’ve prepared the cake layers in advance, wrap them tightly in plastic wrap and store in the refrigerator for up to 2 days. Once ready, assemble with the chocolate ganache and mousse for a quick and delicious dessert.
Freezing for Long-Term Storage: If you want to store the cake for longer, freeze the assembled cake for up to 3 months. Wrap the cake tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe container. Thaw in the fridge overnight and allow to come to room temperature before serving.
Store Whipped Mousse Separately: If you’ve made the chocolate mousse ahead of time, store it in a separate airtight container in the fridge for up to 2 days. Gently whip it again before spreading it onto the cake, if necessary, to restore its fluffy texture.
Avoid Storing Toppings with the Cake: To maintain the texture of the toppings, such as flaky sea salt, whipped ganache, or fresh elements, it's best to store them separately and add them right before serving. This keeps the topping fresh and prevents it from soaking into the mousse or cake.
Refrigerate Chocolate Ganache Separately: If you’ve prepared extra chocolate ganache, refrigerate it in an airtight container for 2-3 days. Before using it on the cake, bring the ganache to room temperature and give it a quick stir for a smooth, spreadable consistency.
Storing Individual Slices: If you have leftover slices of chocolate mousse cake, wrap them tightly in plastic wrap or store them in an airtight container. They’ll stay fresh in the fridge for up to 3-4 days. You can also freeze individual slices for a quick treat later, storing them in a freezer-safe bag or container for up to 2-3 months.
Serve Cold or at Room Temperature: The chocolate mousse cake can be served straight from the fridge for a cold, rich experience, or allowed to sit at room temperature for about 10-15 minutes before serving for a softer texture.
FAQs:
Q: Why is it important to cool the cake layers completely before assembling the cake?
A: Cooling the chocolate cake layers completely before assembling helps to prevent the mousse from melting when added. It also ensures that the ganache sets properly, and the layers stay intact without becoming soggy or overly soft. This step is crucial for achieving the perfect texture in the finished cake.
Q: Can I make the chocolate mousse ahead of time?
A: Yes, you can prepare the chocolate mousse up to 1-2 days in advance. Store it in the fridge until you're ready to assemble the cake. Just remember to beat the mousse again before using to restore its fluffy texture. This makes the preparation process easier and more flexible for when you're ready to serve.
Q: How do I make sure the chocolate mousse is fluffy?
A: To get a fluffy chocolate mousse, it's important to beat the heavy cream until soft peaks form. Then, gently fold in spoonfuls of the cooled chocolate mixture, ensuring everything is combined without deflating the mousse. This technique helps maintain the light, airy texture that makes the mousse so luxurious.
Q: Can I use a different type of chocolate for the mousse?
A: While this recipe calls for chocolate chips, you can use chopped high-quality chocolate instead. Just ensure that the chocolate you use is smooth and melts well. Dark chocolate, milk chocolate, or white chocolate will all work, but keep in mind that each will slightly alter the flavor of the mousse.
Q: What can I use if I don’t have a springform pan?
A: If you don’t have a 9" springform pan, you can assemble the cake on a cake stand or a regular round cake pan. If using a regular pan, line it with wax paper around the edges to make it easier to remove the cake after it’s assembled. Just be sure to gently run a knife around the edges to loosen it when serving.
Q: How do I know when the cake is fully chilled and ready to serve?
A: After assembling the cake with mousse, ganache, and the second layer of cake, chill the cake for at least 1 hour (up to 4 hours) in the fridge. The mousse should be firm to the touch, and the ganache should set, making it easier to slice and serve. You can also chill it longer for better flavor development.
Q: Can I freeze this chocolate mousse cake?
A: Yes, you can freeze the fully assembled cake for up to 3 months. Wrap the frosted cake tightly in plastic wrap or store it in an airtight container before freezing. To serve, thaw the cake overnight in the refrigerator, then bring it to room temperature or serve cold, depending on your preference.
Q: Can I freeze the cake layers or mousse separately?
A: Yes, you can freeze the individual cake layers for up to 3 months. Wrap each cooled cake layer tightly in plastic wrap and store them in a freezer-safe bag. You can also freeze the mousse filling for up to 2 weeks. To assemble, bring the frozen layers to room temperature, make the mousse, and continue with the recipe as usual.
Q: How long can I store prepared chocolate ganache?
A: You can prepare the chocolate ganache ahead of time and store it in the fridge for up to 2-3 days. Before spreading it onto the cake, bring the ganache to room temperature and stir until it’s smooth and spreadable.
Q: Can I add other toppings or flavors to this cake?
A: Absolutely! This chocolate mousse cake is versatile, and you can easily customize it. Try adding fresh berries like raspberries or strawberries, a drizzle of caramel sauce, or even a sprinkle of crushed nuts for an extra layer of flavor and texture. The possibilities are endless!
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