Introduction

This Dark Chocolate Mousse Cake combines a rich chocolate sponge with a luscious, creamy mousse for a decadent dessert experience. Perfect for chocolate lovers, it’s elegant yet simple enough for home bakers to make and enjoy.

Dark Chocolate Mousse Cake Recipe - Recipe Image

Ingredients

For the Chocolate Sponge Cake:

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Dark Chocolate Mousse:

8 ounces dark chocolate (70% cocoa or higher, chopped)
2 tablespoons unsalted butter
3 large eggs (separated)
1/4 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. In a bowl, sift together the flour, cocoa powder, baking powder, and salt; set aside.
Step 2: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients, mixing until just combined.
Step 3: Pour the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: For the mousse, melt the chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
Step 5: In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract.
Step 6: Beat the egg whites in a clean bowl until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
Step 7: Whip the heavy cream to soft peaks in another bowl. Fold the whipped cream into the chocolate mixture until fully combined.
Step 8: Place the cooled sponge cake on a serving plate. Spread half the mousse evenly over the cake and refrigerate for about 30 minutes to set slightly.
Step 9: Spread the remaining mousse on top, smooth the surface, and refrigerate for at least 2 hours until fully set.
Step 10: Slice and serve the cake chilled.

Tips & Variations

Use high-quality dark chocolate (70% cocoa or higher) for the best flavor and texture in the mousse.
For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
To add a little extra texture, sprinkle chopped toasted nuts or chocolate shavings on top before serving.
If eggs are a concern, consider using pasteurized eggs for safety in the mousse.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, bring slices to room temperature for about 15 minutes before serving to enjoy the mousse’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance and kept refrigerated until ready to serve, making it a convenient option for gatherings.

Is it safe to eat mousse made with raw eggs?

This recipe uses raw eggs in the mousse. For safety, use pasteurized eggs or ensure the eggs are fresh and from a reliable source.

Dark Chocolate Mousse Cake Recipe

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★★★★★

4.7 from 139 reviews

This decadent Dark Chocolate Mousse Cake combines a rich chocolate sponge base with a silky, smooth dark chocolate mousse. With layers of intense chocolate flavor and a light, airy texture, this elegant dessert is perfect for special occasions or any time you crave a luxurious treat.

Author: Maya
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

For the Chocolate Sponge Cake:

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Dark Chocolate Mousse:

8 ounces dark chocolate (70% cocoa or higher, chopped)
2 tablespoons unsalted butter
3 large eggs (separated)
1/4 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract

Instructions

Prepare the Chocolate Sponge Cake: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Dark Chocolate Mousse: Melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly. In a separate bowl, whisk the egg yolks and granulated sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture until fully combined.
Assemble the Cake: Place the cooled chocolate sponge cake on a serving plate. Spread half of the chocolate mousse evenly over the cake. Refrigerate for about 30 minutes to set slightly. Spread the remaining mousse on top and smooth the surface. Refrigerate for at least 2 hours until fully set.
Serve: Slice and serve the cake chilled.

Notes

Ensure the melted chocolate mixture is cool but still pourable before mixing with eggs to prevent curdling.
Be gentle when folding in the egg whites and whipped cream to keep the mousse light and airy.
For a firmer mousse, you can refrigerate the cake overnight.
This cake is best served chilled to maintain mousse texture.
Use a high-quality dark chocolate with at least 70% cocoa for the best taste.

Keywords: dark chocolate mousse cake, chocolate sponge cake, mousse recipe, chocolate dessert, layered chocolate cake