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A delicious plate of Chocolate Mousse Cake

Chocolate Mousse Cake

This decadent Chocolate Mousse Cake is perfect for any special occasion. Layers of rich chocolate cake and smooth chocolate mousse topped with a glossy ganache make it irresistible.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 855
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cups granulated sugar
  • 2 2/3 cups all-purpose flour
  • 1 cup cocoa powder
  • 3 tablespoons chocolate pudding powder
  • 2 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 3 g eggs
  • 1 1/2 cups buttermilk
  • 3/4 cup vegetable oil
  • 2 1/2 tsp vanilla extract
  • 1 1/2 cups boiling water
Chocolate Mousse
  • 2 g eggs
  • 1/4 cup granulated sugar
  • 2 cups heavy cream
  • 3/4 cup semi-sweet chocolate chips
Chocolate Ganache
  • 1 cup semisweet chocolate chips
  • 1 cup heavy cream
  • 1 pinch Sea salt topping

Equipment

  • 9-inch round baking pans
  • 10-inch 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.
  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. 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 a special touch, serve with fresh berries or a dollop of whipped cream. The mousse can be prepared a day ahead to save time.