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Chocolate Mousse Cake

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  • Author: Alice
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours
  • Yield: 8-10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Chocolate Mousse Cake is an elegant dessert that layers rich, fudgy chocolate cake with light, airy chocolate mousse. This luscious cake offers the perfect balance of dense cake and creamy mousse, ideal for special occasions or anytime you want to impress with a decadent chocolate treat. Easy to prepare ahead and customize, it’s a chocolate lover’s dream come true.

Ingredients

For the chocolate cake:

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 large eggs

  • 1/2 cup vegetable oil

  • 1/2 cup buttermilk

  • 1 tsp vanilla extract

  • 1/2 cup hot water

For the chocolate mousse:

  • 8 oz semi-sweet chocolate, chopped

  • 2 cups heavy cream, divided

  • 1/4 cup powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Sift together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, oil, buttermilk, and vanilla; mix until smooth. Slowly add hot water, mix well. Pour into pan and bake 30-35 minutes. Cool completely.

  • Prepare the Mousse: Melt chocolate over simmering water or microwave until smooth; cool slightly. Whip 1 1/2 cups heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold melted chocolate into whipped cream.

  • Assemble the Cake: Remove cooled cake from pan to serving plate. Spread mousse evenly over cake. Whip remaining 1/2 cup cream to soft peaks; pipe or spread decoratively on top.

  • Chill and Serve: Refrigerate at least 2 hours to set mousse. Garnish with chocolate shavings or berries if desired.

Notes

Use dark chocolate for richer mousse.Add fruit jam between cake and mousse layers for contrast.Top with toasted nuts or crushed cookies for texture.Vegan versions can use coconut cream and dairy-free chocolate.Add espresso powder for a mocha flavor twist.Cake layers can be baked a day ahead and stored properly.Store covered in refrigerator up to 3 days; freeze unfrosted cake for up to 1 month.

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