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Chocolate Mousse Cake Recipe

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4.2 from 1 review

This rich and decadent Chocolate Mousse Cake combines a moist, fudgy chocolate cake base with a creamy, airy chocolate mousse topping. Perfect for special occasions or an indulgent dessert, it features a luscious blend of cocoa powder, semisweet chocolate, and fluffy whipped cream, finished with a smooth marshmallow-infused mousse layer. This cake serves 20 and impresses with its delightful texture and deep chocolate flavor.

  • Total Time: 1 hour 20 minutes
  • Yield: 20 servings

Ingredients

Chocolate Cake

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water (not boiling)

Chocolate Mousse

  • 1 ½ cups mini marshmallows
  • 8 ounces semisweet baking chocolate, chopped
  • ½ cup milk
  • 2 cups cold heavy whipping cream
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the buttermilk and vegetable oil together until smooth.
  4. Add Eggs: Whisk in the eggs one at a time into the wet mixture, ensuring each is fully incorporated.
  5. Combine Dry and Wet: Gradually stir the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
  6. Add Hot Water and Vanilla: Stir in the hot water and vanilla extract. Whisk gently until the batter is smooth and combined.
  7. Pour and Bake: Pour the batter evenly into the prepared baking pan and bake for 30-40 minutes or until a wooden toothpick inserted into the center comes out clean.
  8. Cool Cake: Remove from oven and allow the cake to cool completely to room temperature in the pan before adding the mousse layer.
  9. Make Chocolate Mousse Base: In a large heavy saucepan over low heat, combine the mini marshmallows, chopped semisweet baking chocolate, and milk. Stir constantly until the mixture is melted and smooth.
  10. Cool Chocolate Mixture: Remove the saucepan from heat and let the chocolate mixture cool completely to avoid melting the whipped cream.
  11. Whip Cream: In a large bowl, beat the cold heavy whipping cream and vanilla extract together until soft peaks form.
  12. Fold Whipped Cream: Gently fold the whipped cream into the cooled chocolate mixture until fully combined and mousse is light and airy.
  13. Assemble Cake: Spread the chocolate mousse evenly over the cooled cake layer.
  14. Chill: Refrigerate the assembled cake for at least 30 minutes to allow the mousse to set before serving. Keep leftovers refrigerated.

Notes

  • Ensure the hot water added to the cake batter is not boiling to prevent affecting the leavening agents.
  • Allow the chocolate mixture to cool completely before folding in whipped cream to maintain mousse texture.
  • Use cold heavy whipping cream for best whipping results.
  • This cake is best served chilled and stored in the refrigerator for freshness.
  • For an extra touch, garnish with chocolate shavings or fresh berries before serving.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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