Easy Chocolate Mousse Cake That Feels Fancy
Indulge in the delectable Easy Chocolate Mousse Cake, featuring moist chocolate cake layers complemented by airy, rich chocolate mousse. This straightforward recipe is perfect for bakers of all levels and ideal for any special occasion or sweet craving. With simple ingredients and easy steps, this dessert delivers a luxurious taste and impressive presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 cup hot coffee
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
For the Mousse
- 8 oz semisweet chocolate
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Ganache
- ½ cup heavy whipping cream
- 4 oz bittersweet chocolate, chopped
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease or line two round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and hot coffee together until smooth.
- Combine Ingredients: Gradually add the wet mixture into the dry ingredients and stir just until everything is combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before proceeding.
- Prepare the Chocolate Mousse: Melt the semisweet chocolate and let it cool slightly. In a chilled bowl, whip the heavy whipping cream with sugar and vanilla extract until stiff peaks form. Gently fold the melted chocolate into the whipped cream to create a smooth mousse.
- Assemble the Cake: Using a springform pan, layer one cake layer followed by a thick layer of chocolate mousse. Repeat with the second layer and mousse. Refrigerate until the mousse is set, about 2 hours.
- Make the Ganache: Heat the remaining heavy cream until just boiling, then pour it over the chopped bittersweet chocolate. Let it sit for a few minutes, then stir until smooth. Add corn syrup and butter, stirring until glossy.
- Finish the Cake: Remove the mousse cake from the refrigerator and spread the ganache evenly over the top. Return to the fridge briefly if needed to set the ganache before serving.
Notes
- Use high-quality chocolate for the best mousse and ganache flavor.
- Ensure the cake layers are completely cooled before adding the mousse to prevent melting.
- For easier mousse folding, gently incorporate melted chocolate using a rubber spatula to maintain airiness.
- Store leftover cake covered in the refrigerator for up to 3 days.
- The cake can be made one day ahead and refrigerated to enhance flavors.