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Chocolate Mousse Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This rich and decadent Chocolate Mousse Cake combines the smooth creaminess of mousse with the satisfying texture of a cake. Featuring dark chocolate melted with butter and instant coffee granules for depth, whipped egg whites create a light, airy texture that bakes into a luscious dessert. Perfectly suited for chocolate lovers, this elegant cake is finished with a dusting of cocoa powder and optional fresh berries and whipped cream for a delightful presentation.

Ingredients

Scale

Cake Base

  • 10 oz (300 g) dark chocolate, chopped
  • 5 oz (150 g) unsalted butter, cubed
  • 1 teaspoon instant coffee granules (optional)
  • 4 large eggs, separated
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

For Serving (Optional)

  • Whipped cream
  • Cocoa powder, for dusting
  • Fresh berries (raspberries or strawberries)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) springform cake pan and line the base with parchment paper to ensure easy removal of the cake later.
  2. Melt chocolate and butter: Using a double boiler, melt the chopped dark chocolate and cubed unsalted butter, stirring occasionally until smooth. Stir in the instant coffee granules if using to enhance the chocolate flavor. Remove from heat and let cool slightly.
  3. Whisk egg yolks and sugar: In a large bowl, whisk the egg yolks together with 1/2 cup (100 g) of granulated sugar until the mixture becomes pale and thick. Add the vanilla extract and mix well.
  4. Combine yolks and chocolate: Gently fold the melted chocolate mixture into the egg yolk mixture until smooth and fully incorporated.
  5. Beat egg whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup (50 g) granulated sugar and continue beating until stiff, glossy peaks form.
  6. Fold in egg whites: Carefully fold the egg whites into the chocolate mixture in three additions using a spatula. Be gentle to maintain the airiness and prevent deflating the batter.
  7. Pour batter into pan: Transfer the batter into the prepared springform pan and smooth the surface with a spatula for even baking.
  8. Bake the cake: Place the pan in the preheated oven and bake for 25-30 minutes. The edges should be set while the center remains slightly soft. The cake will firm up as it cools.
  9. Cool the cake: Allow the cake to cool in the pan for 15 minutes. Then, remove the sides of the springform pan and carefully transfer the cake onto a wire rack to cool completely.
  10. Finish and serve: Dust the top of the cooled cake with cocoa powder. Serve with a dollop of whipped cream and fresh berries if desired for an elegant and flavorful presentation.

Notes

  • The instant coffee granules help deepen the chocolate flavor but can be omitted if preferred.
  • Be gentle while folding the egg whites to retain the mousse-like texture in the cake.
  • If fresh berries are not available, other fruits like sliced bananas or mangoes can be used as a topping.
  • The cake is best served at room temperature and can be refrigerated for up to 3 days.
  • Use high-quality dark chocolate (at least 70% cocoa) for the best rich flavor.

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Find it online: https://athleticcupping.com/chocolate-mousse-cake-recipe/