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HomeDietChocolate Mousse Cake Recipe | Diethood

Chocolate Mousse Cake Recipe | Diethood

This chocolate mousse cake is a moist, tender chocolate cake topped with hazelnut chocolate mousse and home made vanilla whipped cream. Seize your whisks and mixing bowls, and prepare to make some magic.

A slice of chocolate mousse cake on a plate with a chocolate mousse cake in the background.

Straightforward Chocolate Mousse Cake Recipe

This decadent dessert combines wealthy chocolate cake, silky clean chocolate mousse, and fluffy home made whipped cream. The cake itself is my basic chocolate cake. Splendidly fudgy and completely moist, it’s brushed with a hazelnut-flavored liqueur for an additional pop of taste.

The chocolate mousse that tops the cake is completely different out of your typical mousse. It’s higher. I used hazelnut chocolate (excellent subsequent to the hazelnut-flavored liqueur that coats the cake). Silky clean, wealthy, however not too wealthy, and ever so barely nutty, you’ll have a tough time resisting devouring this mousse earlier than it makes it to the cake. The entire thing is completed with swirls of home made whipped cream for good measure.

Put together your self for a deal with, pals. This is perhaps the final chocolate dessert recipe you’ll ever want. It’s certain to win over the hearts and style buds of the chocolate lovers in your life.

Why You’ll Love This Mousse Dessert

If the identify “chocolate mousse cake” doesn’t already have you ever salivating in anticipation, listed here are some the reason why you simply should make this obscenely scrumptious dessert.

  • A singular mousse. Basic chocolate mousse is the head of chocolate desserts, however this recipe takes it to the following degree by incorporating hazelnut chocolate into the confection. The hazelnut provides it a buttery, nutty taste that’s considerably harking back to Nutella.
  • Texture. The cake itself is moist and splendidly tender, and the chocolate mousse is silky clean. It glides over like a dream.
  • Effectively balanced. This cake strikes an ideal stability between wealthy and not-too-sweet. The chocolate cake is fudgy and decadent, however the usage of milk chocolate within the mousse and the addition of whipped cream to the highest of the cake does a terrific job of breaking apart that richness simply the correct quantity.
Overhead of chocolate mousse cake on a serving platter.

What Is Mousse?

Gentle, fluffy, creamy, and clean all on the identical time, chocolate mousse is a French dessert that has made a reputation for itself all through the world. Usually, it’s comprised of heavy whipping cream, chocolate, eggs, butter, and sugar all expertly heated and whisked right into a wealthy, silky pudding-like consistency. It’s served chilled, typically with chocolate shavings and/or whipped cream.

The mousse on this cake mimics a basic chocolate mousse. It’s not the actual deal as a result of it doesn’t include eggs or butter (I needed to make it simpler on you all). That being stated, it nonetheless has the irresistible taste and texture of a basic rendition.

Ingredients for chocolate mousse cake separated into bowls.

Now it’s time to go on over to the shop and seize the next elements to make this cake.

Cake Components

Mousse Components

  • Hazelnut-flavored milk chocolate or plain milk chocolate
  • Heavy whipping cream
  • Salt
  • Water
  • Hazelnut-flavored liqueur

Frosting Components

Taking a slice out of chocolate mousse cake.

Tips on how to Make Chocolate Mousse Cake

Right here’s a fast have a look at the right way to make this fabulous mousse dessert. That is only a primary overview, so make sure you scroll to the recipe card beneath for extra detailed directions.

For the cake

  • Soften the butter and whisk within the vanilla.
  • Whisk collectively the dry elements.
  • Prepare dinner the eggs and sugar. Whisk collectively the eggs and sugar. Warmth the combination in a double broiler over medium-low warmth for two minutes, whisking constantly. Take away from the warmth and beat for five minutes.
  • Assemble the batter. Fold the dry elements into the egg combination in 3 elements. Then fold 1 cup of the cake batter into the nice and cozy butter and fold that combination into the remaining cake batter.

To make the mousse

  • Soften the chocolate and make the whipped cream. Soften the chocolate in a double broiler over sizzling water. Enable it to chill. Beat collectively heavy cream and salt till tender peaks type.
  • Put all of it collectively. Combine the water into the melted chocolate after which fold within the whipped cream.
  • Unfold the mousse over the cake. Brush the cake with hazelnut liqueur and unfold the mousse excessive.

For the whipped vanilla frosting

  • Make the whipped cream. Beat the heavy whipping cream, vanilla, and sugar till tender peaks type.
  • Adorn the cake. Pipe vanilla frosting across the edges of the cake. Cowl and chill in a single day.
Chocolate mousse cake on a serving platter with a slice taken out of it.

Useful Suggestions for Making A Chocolate Mousse Cake

  • High quality Components: Use high-quality chocolate. The flavour of your cake and mousse will closely rely on the standard of the chocolate you utilize.
  • Baking the Cake: Don’t overbake the cake. It’s straightforward to dry out a chocolate cake. Begin checking if it’s finished a couple of minutes earlier than the really useful baking time. It’s prepared when a toothpick inserted into the middle comes out with a couple of moist crumbs.
  • Cool Fully: Enable the cake to chill utterly earlier than you try so as to add the mousse. If it’s nonetheless heat, it will possibly trigger the mousse to soften, and the layers received’t maintain up.
  • Mousse Texture: When making the mousse, whip your cream to tender peaks. If it’s too stiff, it will possibly make the mousse texture grainy. Additionally, ensure that the chocolate will not be too sizzling whenever you combine it with the whipped cream to keep away from deflating it.
  • Mousse Settling: After making use of the mousse layer, let the cake sit within the fridge for a bit to permit the mousse to agency up. This may make the cake extra secure and simpler to frost.
  • Frosting: For the frosting, ensure that your heavy cream may be very chilly. This may make it simpler to whip and assist it maintain its form. If you’d like, you can even add a stabilizer resembling gelatin or powdered sugar to assist keep its construction.
  • Serving: All the time serve the cake nearer to room temperature. When you ought to retailer it within the fridge, take it out about half-hour earlier than serving for the very best taste and texture.
  • Chopping the Cake: Use a heat knife (dip it in sizzling water and wipe it dry) to chop the cake. This provides you with clear slices that showcase the attractive layers.
A slice of chocolate mousse cake on a plate with a chocolate mousse cake in the background.

  • Fridge. Retailer chocolate mousse cake in an hermetic cake provider or wrap it in a double layer of plastic wrap. You need to use toothpicks to prop the plastic away from the whipped cream to maintain it fairly. Sliced it already? Prepare the slices in a single layer in an hermetic container. Retailer the cake within the fridge for as much as 4 days.
  • Freezer: Enable the cake to agency up within the freezer for a few hours earlier than wrapping it in a double layer of plastic wrap. If you happen to already sliced the cake, retailer the slices in a single layer in an hermetic container. Entire or sliced, retailer the cake within the freezer for as much as 3 months. Thaw it within the fridge earlier than serving.

Extra Chocolate Desserts to Strive

Whew! I don’t find out about you, however all of this speak of mousse cake has gotten me in a chocolate form of temper. Thank goodness I’ve a plethora of different chocolate-centric recipes so that you can attempt. Test ’em out:


Prep Time 30 minutes

Prepare dinner Time 30 minutes

Chilling Time 12 hours

Complete Time 13 hours 30 minutes

For the Whipped Vanilla Frosting

For the Cake

  • Preheat oven to 350˚F.

  • Line the underside of a 9-inch springform cake pan with parchment paper. Put aside.

  • Soften the butter in a saucepan set over medium warmth.

  • Take away from warmth and switch the butter right into a small metallic bowl; whisk within the vanilla flippantly and put aside.

  • In a medium mixing bowl, whisk collectively the flour and cocoa powder; whisk till integrated.

  • In a separate giant bowl, whisk the eggs and sugar till blended.

  • Pour water in a big skillet and produce to a simmer.

  • Place the bowl with the egg combination within the skillet, always whisking till egg combination is lukewarm, about 2 minutes.

  • Take away bowl from water.

  • Place the bowl with butter in the identical skillet over low warmth to maintain heat.

  • Utilizing an electrical mixer, beat the egg combination till cool and tripled in quantity, about 5 minutes.

  • Sift 1/3 of the flour-cocoa combination over the egg combination and gently fold it in with a rubber spatula.

  • Fold within the remaining flour-cocoa combination in 2 extra additions.

  • Fold 1 cup of cake batter into the nice and cozy butter; fold till integrated.

  • Utilizing a rubber spatula, gently fold the butter-cake batter combination into the remaining cake batter.

  • Switch the batter to the beforehand ready springform pan.

  • Bake for half-hour, or till a toothpick inserted into the middle of the cake comes out clear, and the highest of the cake springs again barely when gently pressed.

  • Take away from the oven; switch the cake to a cooling rack and funky it utterly contained in the pan.

  • Take away the cooled cake from the pan and invert the cake onto the rack; take away the parchment and set the cake apart.

For the Mousse

  • Pour sufficient water into a big skillet to achieve a depth of 1 inch; convey to a simmer.

  • Place the chopped chocolate in a metallic bowl.

  • Take away simmering water from the warmth and place the bowl with chocolate contained in the skillet.

  • Stir till the chocolate is melted and clean.

  • Take away the bowl from the water and let the chocolate settle down.

  • Utilizing an electrical mixer, beat the heavy cream and the salt in one other bowl till very tender peaks type.

  • Whisk 3 tablespoons of water into the melted chocolate.

  • Slowly pour the whipped cream combination and fold it into the melted chocolate simply till integrated. Put aside.

  • Brush the highest of the chilled cake with liqueur.

  • Beginning 1-1/2 to 2 inches from the sting of the cake, unfold the mousse over the cake. Put aside.

For the Whipped Vanilla Frosting

  • In your mixer’s bowl, mix chilled heavy whipping cream, vanilla and sugar; beat the combination on medium-high till tender peaks type.

  • Pipe vanilla frosting across the empty edges of cake, pipe as much as identical top because the mousse.

  • Cowl and chill in a single day.

  • Reduce and serve.

  • Components: Use good high quality chocolate.
  • Hazelnut-flavored milk chocolate: If you happen to don’t have any or can’t discover hazelnut-flavored chocolate, you can even use common chocolate chips if you happen to’d like.
  • Heavy whipping cream: The heavy whipping cream must be chilly. In any other case, it received’t maintain quantity as effectively, and you might find yourself with a flat chocolate mousse.
  • Hazelnut-flavored liqueur: Frangelico could be my prime choose.
  • Baking: Don’t overbake the cake. Test it early.
  • Cooling: Let the cake cool earlier than including mousse.
  • Mousse: Whip the cream to tender peaks, and don’t combine it with sizzling chocolate. Await the chocolate to chill.
  • Resting: Let the cake set within the fridge.
  • Serving: Serve the cake at room temperature.
  • Chopping: Use a heat knife for clear slices.
  • Storing within the fridge: Put the cake in an hermetic container or wrap it twice in plastic wrap. If minimize, retailer slices in a single-layer container. Preserve the cake within the fridge for as much as 4 days.
  • Storing within the freezer: Enable the cake to agency up within the freezer for a few hours earlier than wrapping it in a double layer of plastic wrap. Retailer slices or the entire cake in a container. Preserve within the freezer for as much as 3 months. Defrost within the fridge earlier than serving.

***Tailored from Bon Appetit ***

Serving: 1 slice | Energy: 295 kcal | Carbohydrates: 24 g | Protein: 4 g | Fats: 22 g | Saturated Fats: 14 g | Polyunsaturated Fats: 1 g | Monounsaturated Fats: 6 g | Trans Fats: 0.1 g | Ldl cholesterol: 86 mg | Sodium: 47 mg | Potassium: 131 mg | Fiber: 2 g | Sugar: 19 g | Vitamin A: 639 IU | Vitamin C: 0.2 mg | Calcium: 36 mg | Iron: 1 mg | Web Carbs: 22 g

Dietary data is an estimate and supplied as courtesy. Values could differ based on the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.



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