This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse and soft chocolate ganache.
Also recommended are berries on top. They are a perfect fit for this cake.
Chocolate cake layer
1+½ tsp baking powder
½ tsp salt
¼ cup vegetable or canola oil (60ml)
1 large egg
¼ cup buttermilk (60ml)
1 vanilla bean* (or 1 tsp vanilla extract)
¼ cup hot cocoa (60ml)
1 cup all-purpose flour (120g)
⅜ cup dutch-processed cocoa powder (32g)
¾ cup granulated white sugar (150g)
3 cups semi-sweet chocolate, melted (525g)
¾ cup powdered sugar, sifted (90g)
3 cups heavy cream, divided (720ml)
8 large egg yolks
¼ cup granulated white sugar (50g)
1 cup semi-sweet chocolate, finely chopped (175g)
¾ cup heavy cream (180ml)
Step 1 :Make the Chocolate Mousse
In a medium saucepan, whisk together 1+½ cups heavy cream, egg yolks, and sugar and cook over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1 minute. Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely.
Preheat oven to 350°F/175°C. Line the bottom and the sides of a 9″ / 23cm baking pan with parchment paper. Set aside.
Step 2 : Make the chocolate cake layer
In a medium bowl combine flour, cocoa, sugar, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, egg, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot cocoa until combined. The batter will be thin. Transfer batter to the prepared baking pan. Bake for 16-18 minutes or until a toothpick in the center comes out clean. Don’t overbake. I baked mine for 18 minutes. Let cool in the pan for about 20 minutes. Then open the springform pan and let cool to room temperature.
Continue with the Chocolate Mousse: With a handheld or stand mixer fitted with a whisk attachment, whisk 1+½ cups heavy cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form. Stir about ¼ of whipped cream into the cooled chocolate cream with a whisk. Then gently fold in the remaining whipped cream with a wooden spoon.
Assemble the cake: Cut a thin layer off the top of your cake to create a flat surface. Close the springform pan again. Spread the chocolate mousse evenly on top of the cake layer. Chill overnight in an airtight container in the fridge.
Making chocolate glaze: Put the chopped chocolate in a large heatproof bowl.. Place the heavy cream in another heatproof bowl and microwave until it’s very hot, almost boiling for about 1-2 minutes. Pour the chocolate on top and let stand for 1-2 minutes. Beat until smooth and the chocolate is completely melted. Cool in the refrigerator for about 10-15 minutes until the mixture thickens. Check the consistency of the yeast down the bowl. It will drip. The longer it sits, the thicker it gets. If it’s too hard, reheat it in the microwave for a few seconds. After reaching the desired consistency, it is ready to be scooped onto the cake.
Take the cake out of the refrigerator and glaze it slightly around the sides with a spoon and let the water run down the sides. Do this with a small spoon and drip it drop by drop. Then use a spoon or pour the remaining yeast on the cake (may not need to use all) and use the spoon to brush it sideways. Place the cake in the refrigerator for 15 minutes to allow the enamel to harden if needed. Decorate with grated chocolate and berries if desired or your preference. Store leftovers in sealed containers in the refrigerator for up to 3 days.
HOW TO MAKE A CHOCOLATE GANACHE
First, combine egg yolks, heavy cream, and sugar in a large saucepan and cook over medium heat until it thickens and coats the back of the spoon about 1-2 minutes. Do not boil at any time.
Then remove from the heat and continue whisking for about 1 minute. Then add the melted chocolate and whisk until fully combined.
It can happen that at this point in the recipe you face the problem that the chocolate splits, gets grainy, or you have an oily film on the surface.
This can happen when the chocolate was getting too fast too hot in the pan. So make sure that you remove the pan from the heat first, continue whisking, and then add the chocolate.
And now what? What is IF the chocolate really breaks? Do you need to throw everything away and start new? Generally, no.
If this happened to you, the first thing you should do is to grab your electric mixer and mix until it comes together. In most cases, this will work fine and saves your ganache. It will be smooth and silky again. You can also mix in 1 tbsp of corn syrup or honey to smooth it.