This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse and soft chocolate ganache.
I provide you with a detailed recipe in the recipe card at the bottom of the page, a step-by-step video, and I cover the process of preparing the chocolate ganache, which you need for the chocolate mousse, more in-depth because that is the trickiest part and needs more explanation.
How to make a chocolate ganache
First, combine egg yolks, heavy cream, and sugar in a large saucepan and cook over medium heat until it thickens and coats the back of the spoon about 1-2 minutes. Do not boil at any time.
Then remove from the heat and continue whisking for about 1 minute. Then add the melted chocolate and whisk until fully combined.
It can happen that at this point in the recipe you face the problem that the chocolate splits, gets grainy, or you have an oily film on the surface.
Why did my chocolate ganache split?
This can happen when the chocolate was getting too fast too hot in the pan. So make sure that you remove the pan from the heat first, continue whisking, and then add the chocolate.
And now what? What is IF the chocolate really breaks? Do you need to throw everything away and start new? Generally, no.
If this happened to you, the first thing you should do is to grab your electric mixer and mix until it comes together. In most cases, this will work fine and saves your ganache. It will be smooth and silky again. You can also mix in 1 tbsp of corn syrup or honey to smooth it.
If this all didn't help, heat up heavy cream and stir it into the ganache little by little. Normally, this should help.
What is if your ganache is still broken? Well then you have to face the truth that the chocolate was way too hot, and you better do it again.
Did this ever happen to me? Of course! Multiple times. The most important thing: Don't throw away your nerves! And in most cases, you can fix it very easily.
And if not? Ok, that's bad because of the resources like food, money, and your time. But what should you do? What happened that happened. Go on and do it again. With practice, you get better, and you learn from mistakes.
I found a great source to read around that topic. How to fix a broken ganache.
If you did everything right (or fixed it) the ganache will look like in the picture below.
This Chocolate Mousse Cake is
- extremely creamy
- out-of-this-world chocolatey
- a great dessert for every season
- beyond delicious
As you can see I sprinkled the cake with grated chocolate. Too much chocolate you think? Nope. Highly recommended. Also recommended are berries on top. They are a perfect fit for this cake.
If you make this Chocolate Mousse Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
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The Chocolate Mousse Cake Recipe
Ingredients
Chocolate mousse
- 3 cups heavy cream, divided (720ml)
- 8 large egg yolks
- ¼ cup granulated white sugar (50g)
- 3 cups semi-sweet chocolate, melted (525g)
- ¾ cup powdered sugar, sifted (90g)
Chocolate cake layer
- 1 cup all-purpose flour (120g)
- ⅜ cup dutch-processed cocoa powder (32g)
- ¾ cup granulated white sugar (150g)
- 1+½ tsp baking powder
- ½ tsp salt
- ¼ cup vegetable or canola oil (60ml)
- 1 large egg
- ¼ cup buttermilk (60ml)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- ¼ cup hot cocoa (60ml)
Chocolate glaze
- 1 cup semi-sweet chocolate, finely chopped (175g)
- ¾ cup heavy cream (180ml)
Instructions
- Make the Chocolate Mousse: In a medium saucepan, whisk together 1+½ cups heavy cream, egg yolks, and sugar and cook over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1 minute. Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely. If your chocolate ganache breaks, then read the blog post above to know how to fix the ganache easily.
- Preheat oven to 350°F/175°C. Line the bottom and the sides of a 9" / 23cm baking pan with parchment paper. Set aside.
- Make the chocolate cake layer: In a medium bowl combine flour, cocoa, sugar, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, egg, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot cocoa until combined. The batter will be thin. Transfer batter to the prepared baking pan. Bake for 16-18 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 18 minutes. Let cool in the pan for about 20 minutes. Then open the springform pan and let cool to room temperature.
- Continue with the Chocolate Mousse: With a handheld or stand mixer fitted with a whisk attachment, whisk 1+½ cups heavy cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form. Stir about ¼ of whipped cream into the cooled chocolate cream with a whisk. Then gently fold in the remaining whipped cream with a wooden spoon.
- Assemble the cake: Cut a thin layer off the top of your cake to create a flat surface. Close the springform pan again. Spread the chocolate mousse evenly on top of the cake layer. Chill overnight in an airtight container in the fridge.
- Make the chocolate glaze: Place chopped chocolate in a large heatproof bowl. Place heavy cream in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. Whisk until smooth, and the chocolate is completely melted. Let cool in the fridge for about 10-15 minutes that it thickens. Test the consistency of the glaze down the side of the bowl. It should drip. The longer it stands, the thicker it gets. If it is too firm, re-warm it a few seconds in the microwave. Once it reached the desired consistency, it's ready to spoon on top of the cake.
- Remove cake from the fridge and spoon the glaze little by little around the sides and let drip off the sides. Do this with a small spoon and do one drip at the time. Then spoon or pour the rest of the glaze on top of the cake (maybe you don't need all) and level with an offset spatula. Place cake in the fridge for 15 minutes that the glaze gets firm if needed. Decorate with grated chocolate and berries if desired or to your preference. Store leftovers in an airtight container in the fridge up to 3 days.
Video
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Wonderful and very rich dessert.
I cooked the eggs to a temp of 165 with a candy thermometer to ensure the right texture, instead of the back of a spoon technique.
I wound up making a brownie layer for the base, but I think the cake has cleaner edges.
Very good! Will make again
Hello this is my second time making this recipe. I love making it, just challenging enough to keep you on your toes. This time I made a raspberry cake filling to try between the moose and cake layer. I always have a little extra each time I make it, so I’m making cupcakes. Thank you very much this has reawaken the baker inside me!! P.S let you know how the raspberry filling turns out with it this time.
Hello,
I am making this with my son and the cake part is extremely thick (fudge like consistency). I double checked all my ingredients were correct and added the right way. Any suggestions ?
I'm sorry, I'm not sure what went wrong because it's basically a thin layer of chocolate cake. It never happened to me before so I can't tell what went wrong down the process.
Credit where credit is due! This is hands-down the best cake recipe I’ve ever tried! And it came out just like it was supposed to.
I am making this for my daughter’s birthday. Can you clarify how much cocoa powder you use to make 1/4 cup hot cocoa?
You can use 1/2 tbsp of cocoa powder mixed with 1/4 cup hot water. I hope that helps!