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Chocolate Mousse Cake

Decadent Chocolate Mousse Cake for Unforgettable Moments

This Easy Chocolate Mousse Cake combines rich chocolate cake and airy mousse for a crowd-pleasing treat that transforms ordinary moments into something unforgettable.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ¾ cups All-purpose flour Substitute with gluten-free blend for a gluten-free option.
  • 2 cups Granulated sugar Consider using brown sugar for enhanced moisture and flavor.
  • ¾ cups Cocoa powder Dutch-processed cocoa can be used for a milder taste.
  • 1 tsp Baking powder Ensure they're fresh for the best rise.
  • 1 tsp Baking soda Ensure they're fresh for the best rise.
  • ½ tsp Salt Balances sweetness and amplifies flavor.
  • 2 large Eggs Flax eggs can be a great vegan substitution.
  • ½ cups Vegetable oil Melted coconut oil works beautifully as a substitute.
  • 1 cups Buttermilk If unavailable, regular milk with a splash of vinegar works well.
  • 1 cups Hot coffee Water is an option, but it may tone down richness.
For the Mousse
  • 8 oz Semisweet chocolate Dark chocolate can deepen the flavor.
  • 2 cups Heavy whipping cream Light whipping cream will make the mousse denser.
  • ¼ cups Powdered sugar Sugar substitutes can be used for lower sugar options.
  • 1 tsp Vanilla extract Almond extract introduces a delightful twist.
For the Ganache
  • 6 oz Bittersweet chocolate Adjust sweetness based on your preference.
  • ¼ cups Corn syrup Honey can be a lovely natural substitute.
  • 2 tbsp Butter Vegan butter is perfect for a dairy-free option.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • spatula
  • Springform Pan
  • double boiler
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or oil and dust with flour to prevent sticking.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and hot coffee until the mixture is smooth and well-blended.
  4. Gently fold the wet ingredients into the dry mixture using a spatula until just combined, being careful not to over-mix.
  5. Pour the batter evenly into the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
  6. Melt the semisweet chocolate in a microwave-safe bowl or over a double boiler, then allow to cool slightly.
  7. In a separate bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Gently fold the cooled melted chocolate into the whipped cream mixture until fully combined.
  9. Use a springform pan to layer the cooled cakes with the mousse. Start by placing one cake layer at the bottom.
  10. Refrigerate for at least 3 hours, or overnight for best results.
  11. In a small saucepan, heat the cream until it starts to simmer. Stir in the bittersweet chocolate, corn syrup, and butter until smooth.
  12. Pour the ganache over the top of the chilled mousse cake, allowing it to drip down the sides.
  13. Slice with a hot knife for clean edges and garnish with chocolate shavings or fresh berries.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Chill well to allow the mousse to set perfectly.

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