The Easiest Chocolate Mousse Cake

This Chocolate Mousse Cake is a layer of moist chocolate cake with a fluffy and rich chocolate mousse, covered with a rich chocolate ganache and topped with chocolate whipped cream. 

The best chocolate mousse cake recipe. Ever? There are plenty of claims for the best mousse cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted. This chocolate mousse cake is a chocoholic’s dream of rich, intense, and delicious flavors. Make it ahead to serve as the star of your next dinner party.

This chocolate mousse cake is moist, dense, and has the perfect taste. I cannot imagine making a chocolate mousse cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decade’s search was worth the wait. Every…decadent…bite. Who wants cake?

HOW TO MAKE THE EASIEST CHOCOLATE MOUSSE CAKE EVER? WATCH WITH US!

Make sure to watch the video on this page, and also on Youtube, which shows you exactly how to make each step of this mousse cake recipe! This chocolate cake was certainly one of my favorites that I’ve made this year! Hope you enjoy this! This is chocolaty, rich, intense, and beyond delicious!

This Chocolate Mousse Cake is the layers of moist chocolate cake with a fluffy chocolate mousse, covered with a rich chocolate ganache and topped with chocolate whipped cream. Bring on all the chocolate.

I love my other chocolate cake recipes too. You can make fabulous cupcakes, sheet cakes, or layers of cakes. So Go check it out on my blog.

Chocolate Fudge Cake,

The Best Fudgiest Brownie Ever!,

Best Fudgiest Brownie with Chocolate Cremeux and Coffee & Caramel Ganache

The Best Mocha and Chocolate Cake

Chocolate Blackout or “Death by Chocolate” Cake

When approaching this recipe, just take it layer by layer. First, bake the cake, then make the chocolate mousse, and once the mousse has set then add the ganache and whipped cream topping.

THE BEST CHOCOLATE MOUSSE CAKE

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.

Chocolate Sponge or Cocoa Viennese Biscuit:

The first step is to prepare the chocolate sponge, Crack one whole egg in a clean and dry bowl. Take another bowl and separate the egg whites of two eggs. Add the egg yolks in the bowl that already has the whole egg. Take these eggs at room temperature. the question is Why Should We Always Take The Eggs At Room Temperature?

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Reasons to Bake with Room-Temperature Eggs!

At room temperature, egg yolks break more easily, allowing them to mix more evenly with the egg whites and other ingredients. Room-temperature eggs are especially important for recipes like cake, where the high-fat content is a factor. Cold eggs could re-harden the fat, resulting in a curdled batter that might affect the final texture.

Whole eggs and egg whites whip up to a much greater volume when at room temperature, so the temperature is crucial for recipes that call for beaten eggs or egg whites. You’ll achieve a lighter, fluffier texture that’s essential for cake and meringues.

Sift the icing sugar and almond powder in the bowl, which has egg yolks and one egg. For the almond powder simply grind some almonds in the food processor and the almond powder is ready. Sift these ingredients so there shouldn’t be any lumps and whip the mixture with an electric mixer until egg yolks are pale yellow and the batter becomes smooth.

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Whip the Meringue:

Whip the egg whites with an electric mixer at medium speed. When the egg whites start becoming frothy like a cloudy structure add sugar in the egg whites in two batches with the interval of 30 sec and whip these until stiff peak.

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When the meringue is ready add 1/3rd of the meringue in the almond and yolk batter and fold the batter very gently until meringue is all mixed. Add the remaining meringue in the yolk batter and mix the batter thoroughly, but with a gentle hand.

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When the meringue is all mixed in the yolk batter, sift cake flour and cocoa powder in the eggs batter and gently mix the batter with a spatula until well combined. What If You Ran Out of Cake Flour!

For the sponge, we need cake flour and if you don’t have it around that’s not a big deal at all. You can easily make it just take 1 leveled cup of all-purpose flour and takeout 2 leveled tablespoons of flour from this and add 2 leveled tablespoons of cornstarch in the remaining flour. Sift the flour twice and your cake flour is ready.

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When the cake flour and cocoa are all mixed in the egg batter at the last add melted unsalted butter and mixed it until well combined.

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I have prepared the 32cm x 27cm baking tray with parchment paper. you can use 8 inches round mold either. pour the cake batter onto the baking tray and spread the batter all over the tray evenly with the help of a spatula and bake in the preheated oven at 180C for just 10 min. It’s a sheet cake sponge so it will be baked very quickly otherwise the sponge will be hardened and dried up. When the cake is baked remove it from the baking mold and let it cool down at room temperature.

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HOW TO MAKE CHOCOLATE MOUSSE?

For the mousse, place chocolates in a heatproof bowl over a saucepan of simmering water (don’t let the water touch the bowl). I used here half of the dark chocolate and half of the milk chocolate. Pour half of the cream over the chocolate and stir for 3-4 minutes or until melted and smooth.

Remove from heat and set aside to cool slightly. Use electric beaters to beat remaining half of the chilled cream in a bowl until soft peaks form. Fold a two-third of the chocolate ganache into the whipped cream and whip it again until well combined.

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Assemble the Chocolate Mousse Cake:

When the cake sponge comes to room temperature cut it into two equal halves or 31cm x 11cm. Place the first layer of sponge in the pastry mold and pour half of the chocolate mousse over the cake. Smooth the layer of mousse with a spatula and place the second layer of chocolate sponge over the mousse layer and spread the remaining chocolate mousse over.

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Place the chocolate mousse cake in the freezer for four hours or until the mousse is set. Now pour the remaining 1/3rd of the chocolate glaze over the chocolate mousse and let it set in the refrigerator overnight. This is the most difficult part to wait so long to eat this delicious chocolate mousse cake.

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Finally, the chocolate mousse cake is ready. Remove it from the pastry mold and cut its edges with a sharp and clean knife to make it more presentable. Cut the chocolate mousse cake into 5cm slices and decorate each slice with whipped chocolate cream.

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I believe that anyone can make this recipe! Just take it one step, one layer at a time. The cake itself is pretty simple, as is the mousse. It just takes a few steps to get there. I promise the results are worth it!

If you make this Chocolate Mousse Cake recipe leave a comment, rate it, and tag a photo #bake_with_ayesha on Instagram! Would love to see your snap!

MORE CAKE RECIPES YOU’D LOVE:

• Chocolate Fudge Cake,
• The Best Fudgiest Brownie Ever!,
• Best Fudgiest Brownie with Chocolate Cremeux and Coffee & Caramel Ganache
• The Best Mocha and Chocolate Cake
• Chocolate Blackout or “Death by Chocolate” Cake