Try the sumptuous layers of the Chocolate Mousse Cake, where every forkful is a dance of rich cocoa and velvety mousse. A chocolate lover’s dream, this cake boasts a tender sponge base topped with a light yet indulgent mousse that melts effortlessly on the palate. Perfect for celebrations or a cozy night in, this dessert is an example to the timeless allure of chocolate in its most elegant form.
Chocolate Mousse Cake Recipe
Ingredients
For the Chocolate Sponge Cake:
- Eggs – room temperature preferred
- Granulated sugar
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
For the Chocolate Mousse:
- Chocolate (semi-sweet or milk chocolate recommended)
- Heavy cream (with at least 35% fat content)
- Cocoa powder (for decoration)
Instructions
1. Make the chocolate genoise sponge:
- Preheat your oven to 350°F (175°C) and line a 9×9 inch pan with parchment paper. Alternatively, you can use a 9″ round cake pan.
- Whip the eggs and sugar for 3-5 minutes until they are pale yellow, fluffy, and reach the ribbon stage, where the mixture falls off the beater in a ribbon.
- Sift in the dry ingredients and gently fold them until combined, being cautious not to deflate the air whipped into the eggs.
- Transfer the batter to the lined pan. Bake for approximately 13-15 minutes until the cake is done. Let it cool completely on a wire rack.
2. Prepare a ganache:
- Bring the cream to a boil and pour it over chopped chocolate in a bowl.
- Cover with a plate and wait 5 minutes to let the chocolate melt, then stir until smooth.
- If needed, microwave for 10-15 seconds to remove lumps. Let the ganache cool completely, about 20 minutes in the fridge or quicker in the freezer (it should still be runny).
3. Make the chocolate mousse:
- Take chilled heavy cream and whisk it until it reaches stiff peaks.
- Fold the cream into the cooled ganache in 2-3 batches to keep the mousse light and fluffy.
- Optionally, reserve some ganache for an extra layer in the cake if desired.
4. Assemble the cake:
- Prepare a 9×9 inch pan with two sheets of parchment paper for easy removal.
- Place the cooled chocolate sponge at the bottom, pour over the chocolate mousse, and spread evenly.
- Refrigerate for 20 minutes until the mousse sets slightly.
- Add whipped cream and a dusting of cocoa powder for decoration.
5. Chill and serve:
- Allow the cake to set fully in the fridge for 1-2 hours, or in the freezer to speed up the process.
- Use the parchment paper to lift the cake from the pan, cut into cubes, and serve.
- For a preferred texture, place a slice of the cake in the freezer for 10-15 minutes before eating.
Tips:
- If the sponge cake feels dry, brush on some simple syrup before adding the mousse layer.
- Enjoy the cake when it’s chilled but not fully frozen for the best texture.
It’s important to note that this is a summary of the recipe based on the scraped data, and the original recipe may include more specific quantities and detailed instructions.
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