Description
This Easy Chocolate Mousse Cake combines a rich, moist chocolate cake layered with a smooth, airy chocolate mousse and finished with a glossy bittersweet chocolate ganache. Perfect for anyone looking to impress with a decadent, yet simple homemade dessert that feels fancy.
Ingredients
Scale
Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 cup hot coffee
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Chocolate Mousse
- 8 oz semisweet chocolate
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Ganache
- ½ cup heavy whipping cream
- 4 oz bittersweet chocolate, chopped
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease or line two round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and hot coffee together until smooth.
- Combine Ingredients: Gradually add the wet mixture into the dry ingredients and stir just until everything is combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before proceeding.
- Prepare the Chocolate Mousse: Melt the semisweet chocolate and let it cool slightly. In a chilled bowl, whip the heavy whipping cream with sugar and vanilla extract until stiff peaks form. Gently fold the melted chocolate into the whipped cream to create a smooth mousse.
- Assemble the Cake: Using a springform pan, layer one cake layer followed by a thick layer of chocolate mousse. Repeat with the second layer and mousse. Refrigerate until the mousse is set, about 2 hours.
- Make the Ganache: Heat the remaining heavy cream until just boiling, then pour it over the chopped bittersweet chocolate. Let it sit for a few minutes, then stir until smooth. Add corn syrup and butter, stirring until glossy.
- Finish the Cake: Remove the mousse cake from the refrigerator and spread the ganache evenly over the top. Return to the fridge briefly if needed to set the ganache before serving.
Notes
- Make sure to cool the cakes completely before assembling to prevent the mousse from melting.
- Use a chilled bowl when whipping cream to achieve stiffer peaks.
- The coffee in the cake batter enhances the chocolate flavor but does not make the cake taste like coffee.
- Store the cake refrigerated and consume within 3 days for optimal freshness.
- This cake can be made a day ahead to allow the mousse and ganache to fully set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Mousse Cake, Chocolate Cake, Easy Chocolate Dessert, Layered Cake, Chocolate Ganache
