Chocolate Mousse Cake | Life, Love and Sugar

21 de July de 2023

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This Chocolate Mousse Cake is a basic. It’s made up of three layers of moist chocolate cake divided by two layers of clean and creamy chocolate mousse. The entire thing is roofed in a lightweight chocolate whipped cream frosting. Decadently scrumptious!

A slice of chocolate mousse cake on a plate with a fork near a bowl of chocolate chips.

Wealthy & Decadent Chocolate Mousse Cake

There’s nothing fairly like a wealthy, silky chocolate mousse. When mixed with a moist, tender chocolate cake, you will have probably the most fantastic cake – excellent for celebrations or satisfying a chocolate craving. This chocolate mousse cake is that chocolate cake. Should you’ve ever made my Raspberry Chocolate Cake or my Peanut Butter Chocolate Cake, you’ve already made the cake itself earlier than. It’s at all times successful and tremendous straightforward to make. It’s similar to my favourite Chocolate Cake, however a contact extra sturdy, which works nicely for the layering on this cake.

The three layers of chocolate cake are layered with a conventional, decadent, clean chocolate mousse. There aren’t any shortcuts right here. We’re utilizing real-deal chocolate mousse. The entire thing is roofed with chocolate-infused whipped cream frosting and garnished with chocolate sprinkles. Every facet of this cake is loaded with chocolate taste and is certain to wow the chocolate lovers in your life.

Chocolate mousse layer cake on a cake stand.

Why You’ll Love This Straightforward Mousse Cake

In case the phrases “chocolate mousse cake” didn’t already have you ever operating to the kitchen with out additional thought, right here’s an inventory of a few of my favourite issues about this cake. It’s important to strive it.

No fancy mixing methodology. The batter is really easy to whip up. You’ll be shocked at how rapidly you may be popping the muffins within the oven.
Wealthy and decadent. Should you’re a chocolate lover like me, this cake will knock your socks off. It’s brimming with wealthy chocolate taste. Get that chilly glass of milk prepared.
Moist. The cake layers themselves are completely moist, making this dessert a dream to sink your enamel into.
Actual chocolate mousse. Some chocolate mousse muffins will take shortcuts in the case of the mousse filling. Not this one. The filling for this cake is a real-deal chocolate mousse. It’s extremely wealthy and splendidly silky clean. Make a double batch and revel in it as is!

What You’ll Want

Right here’s an inventory of what you will want to make this sinfully scrumptious layer cake. Make sure to scroll to the recipe card under for precise measurements.

Ingredients for chocolate mousse cake separated into bowls.

Chocolate cake

All-purpose flour – Be at liberty to make use of your favourite 1:1 gluten-free flour as a substitute.
Sugar
Pure unsweetened cocoa powder
Baking soda and Baking powder – These two leavenings provide you with greatest texture and rise on this cake. It’s tremendous tender, but in addition sturdy.
Salt – Salt amplifies the flavors within the cake. Don’t go away it out.
Milk – I counsel utilizing complete milk or 2%. Dairy-free? Attempt a full-fat, unsweetened diary various equivalent to oat milk or cashew milk.
Vegetable oil – This cake makes use of oil as a substitute of butter and is tremendous moist.
Vanilla extract
Eggs – Make sure to use massive measurement eggs.
Sizzling water – For added moisture with out extra fats to weigh the cake down. The warmth helps the cocoa bloom to present the chocolate cake a extra intense taste.

Chocolate mousse

Egg yolks – These thicken the mousse and add to the wealthy and creamy texture.
Sugar
Heavy whipping cream – Ought to be chilly in an effort to whip correctly.
Semi-sweet chocolate chips – I like to recommend semi-sweet chocolate. You might use darkish chocolate. Milk chocolate may also be high-quality, but it surely doesn’t agency up fairly as a lot, so the mousse could also be a bit of softer.
Powdered sugar – To assist stabilize the whipped cream.

Chocolate whipped cream frosting

Heavy whipping cream – The heavy whipping cream have to be chilly. In any other case, it is not going to whip up and maintain quantity correctly.
Powdered sugar – To stabilize the whipped cream in order that it by no means wilts.
Pure unsweetened cocoa – Dutch-processed cocoa powder will work as nicely. Simply notice that the chocolate taste might be extra intense and a bit extra bitter. It’ll even be darker in coloration.
Vanilla extract
Chocolate sprinkles

A slice of chocolate mousse cake on a plate with a bite taken out of it.

The way to Make Chocolate Mousse Cake

Three cake layers, chocolate mousse filling, and chocolate whipped cream frosting. It would sound like rather a lot however I promise that when you take your time and comply with my directions carefully, you’ll find yourself with an extremely scrumptious, stunning layer cake. Right here’s the way to make it. Scroll to the recipe card under for extra detailed directions.

Make the cake

Prep. Preheat the oven to 350°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the edges.
Mix the dry components. Combine collectively the flour, sugar, cocoa, baking soda, baking powder, and salt.
Mix the moist components. Combine collectively the milk, vegetable oil, vanilla extract, and eggs.
Mix the moist and dry components. Add the moist components to the dry components and beat till nicely mixed.
Slowly add the new water and blend to mix.

Whisking together dry ingredients for chocolate cake batter.

Whisking together wet ingredients for chocolate cake batter.

Bake. Divide the batter between the cake pans. Bake for 22-25 minutes.
Cool. Permit the muffins to chill of their pans for 2-3 minutes earlier than transferring to a cooling rack to chill fully.

Chocolate cake batter in cake pans ready to be baked.

Three layers of chocolate cake arranged side by side.

For the chocolate mousse

Warmth the egg yolks, sugar, and 1/2 cup of heavy whipping cream within the prime of a double boiler over simmering water for 7-10 minutes, whisking consistently. Take away from the warmth and put aside.
Soften the chocolate. Microwave the chocolate chips in intervals of 10-15 seconds, stirring nicely between every, till melted and clean.

Whisking egg and sugar mixture to make chocolate mousse.

Whisk the chocolate into the egg yolk combination. Let it cool to room temperature.
Whip 1 1/4 cups of heavy whipping cream and powdered sugar till stiff peaks type.
Put all of it collectively. Fold 1/4 of the whipped cream into the chocolate combination. Fold 1/4 of the chocolate combination into the whipped cream. Fold the remaining chocolate combination into the whipped cream.

egg mixture and melted chocolate combined

Chocolate mousse after folding in the whipped cream in a mixing bowl.

Construct the cake

Stage the tops of the chocolate muffins with a big serrated knife.
Put together the meeting pan. Use a clear cake collar (proven within the photos) or an 8×3 inch cake pan (I like to recommend a springform pan) to construct the cake. See the recipe card under for detailed directions on what to do when you don’t have a springform pan.
Stack and fill. Place the primary cake layer within the backside of the cake pan. Unfold half of the chocolate mousse over the cake. Add the second cake layer and unfold the remaining mousse over the cake earlier than including the ultimate cake layer.

Wrapping a cake collar around a layer of chocolate cake.

Unfrosted chocolate mousse cake in a clear cake collar.

Frost and embellish

Make the frosting. Whip the heavy whipping cream, powdered sugar, pure unsweetened cocoa, and vanilla extract on excessive pace till stiff peaks type.
Take away the cake from the fridge and launch it from the springform pan.
Frost the skin of the cake with the chocolate whipped cream and pipe swirls across the outer prime fringe of the cake. Enhance with chocolate sprinkles.
Refrigerate till able to serve.

Chocolate whipped cream in a mixing bowl.

Frosting the top of chocolate mousse cake.

Suggestions for Success

Intimidated by making this multifaceted layer cake? To not fear. I’ve received you coated with some useful suggestions and tips that can set you up for achievement. Right here they arrive.

Don’t over-mix. When combining the moist and dry components, don’t overmix the batter. It will trigger the glutens within the flour to overdevelop and can go away you with a tricky, dense cake.
Scrape the edges of the bowl as you add components and blend them in. It will assist be certain that the entire components make it into the batter and are included evenly.
Not too sizzling. When cooking the egg yolk combination over the double broiler (for the mousse), don’t let the water boil otherwise you’ll find yourself with scrambled eggs. You simply need the water to be at a simmer. I counsel lifting the bowl often to launch steam from beneath.
Preserve it transferring. When cooking the egg yolk combination for the mousse, it will be significant that you just whisk constantly. This not solely helps incorporate air and quantity into the combination however it is going to additionally assist maintain you from ending up with scrambled eggs.
Be light with the mousse. When folding the chocolate combination into the whipped cream and vice versa, accomplish that gently with a rubber spatula in order to not knock the air out of the mousse.
Let the chocolate cool. Ensure that the egg yolk-chocolate combination has cooled fully earlier than folding it into the whipped cream for the mousse. In any other case, it is going to soften the whipped cream and knock the amount out of it.
Chilly heavy cream. Ensure that the heavy whipping cream used to make the frosting is chilly. It can whip up and maintain quantity higher.
Let the muffins cool. Earlier than stacking, filling, and frosting the cake it’s essential to permit the cake layers to chill. In any other case, the mousse and the frosting will slide proper off.
No mess meeting. I extremely advocate utilizing a springform pan right here however, when you should not have one, assemble the cake on a cardboard cake circle with the assistance of a transparent cake collar. You should utilize an 8×3 inch cake pan as a substitute however ensure that to arrange it correctly. Place a big piece of plastic wrap within the cake pan in order that it covers the bottoms and sides. It will allow you to elevate the cake out of the pan. Line the underside (over the plastic wrap) with a cardboard cake circle and line the edges of the pan with parchment paper. The parchment paper ought to stick up above the highest fringe of the pan to stop overflow.

Can The Mousse Be Ready in Advance?

I don’t advocate making the mousse prematurely of including it to the cake. It can agency up within the fridge and also you’d need to stir it again up earlier than utilizing it later, which may trigger it to deflate. You possibly can positively make the cake layers prematurely although. And with the all of the moisture within the cake and chocolate mousse, you’ll be able to simply make the complete cake a day or so prematurely. It holds up very nicely.

A slice of chocolate mousse cake on a plate with a fork near a whole chocolate mousse cake on a cake stand and a bowl of chocolate chips.

The way to Retailer This Chocolate Mousse Layer Cake

If you end up with leftover chocolate mousse cake, retailer it in an hermetic cake provider or let it chill for a few hours within the fridge earlier than wrapping the entire thing in a double layer of plastic wrap. Use toothpicks to prop the plastic away from any decorations. Already sliced it? Organize the slices in a single layer in an hermetic container. No matter methodology you select, you’ll be able to retailer the cake within the fridge for 4 to five days.

It’s also possible to freeze this cake. Pop it within the freezer for a few hours to agency up earlier than wrapping it in a double layer of plastic wrap and storing it within the freezer for as much as 3 months. Should you already sliced the cake, organize the slices in a single layer in an hermetic container and retailer it within the freezer for as much as 3 months. Let the cake thaw within the fridge earlier than serving.

Extra Decadent Chocolate Muffins

In a chocolate sort of temper? Good. Me too. At all times. Listed below are a couple of different heavenly chocolate muffins. Pour your self a glass of chilly milk and take your self on a chocolate cooking spree.

Watch How It’s Made

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