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Final Dark Chocolate Mousse cake slicesse

Dark Chocolate Mousse Cake

This cake is decadence layered on top of decadence. The soft chocolate cake is rich, flavourful, and moist, while the mousse is light but intensely chocolatey, and the smooth ganache coating finishes it all. Each layer of this cake would be enough to satisfy even the most ardent of chocolate lovers.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: cake, chocolate, dark chocolate, dessert, ganache, mousse
Prep Time: 15 minutes
Cook Time: 42 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 27 minutes
Servings: 16
Calories: 813kcal
Author: Anneke Silva

Equipment

  • Kitchen Aid Mixer
  • Spatula
  • 2 Heat proof bowls
  • Small sauce pan
  • 2 Spring form pans
  • Parchment Paper
  • Small Bowl

Ingredients

Soft Chocolate Cake

  • 2 cups All purpose flour
  • 2 cups White sugar
  • 3/4 cup Cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Fine sea salt
  • 2 Eggs
  • 1 cup Cold brewed coffee
  • 1 cup Buttermilk
  • 1/2 cup Avocado oil

Chocolate Mousse

  • 400 grams Dark chocolate
  • 4 tbsp Espresso
  • 4 Egg yolks lightly beaten
  • 2 tbsp Vanilla paste
  • 2 cups Whipping cream
  • 2 tbsp White Sugar

Chocolate Ganache

  • 3 1/2 cups Semi sweet chocolate
  • 1 1/2 cups Whipping cream
US Customary - Metric

Instructions

Soft Chocolate Cake

  • Pre heat the oven to 350 F.
  • Oil three spring form plans and line them with parchment.
    Oil three spring form plans and line them with parchment.
  • Pour the dry ingredients into the bowl of your stand mixer and make a well in the center.
    Pour the dry ingredients into the bowl of your stand mixer and make a well in the center.
  • Add the wet ingredients and mix on medium speed for 4 minutes.
    Add the wet ingredients and mix on medium speed for 4 minutes.
  • Pause the mixer and use the spatula to scrape down the sides and bottom of the bowl.
    Pause the mixer and use the spatula to scrape down the sides and bottom of the bowl.
  • Restart the mixer for another 2 minutes.
  • Divide the batter evenly among the three pans.
    Divide the batter evenly among the three pans.
  • Bake for 35 minutes until a toothpick comes out clean.
    Bake for 35 minutes until a toothpick comes out clean.
  • Set the cakes on a cooling rack while you work on the mousse.
    Set the cakes on a cooling rack while you work on the mousse.

Chocolate Mousse

  • Add two cups of water to a sauce pan and turn the heat to high. Place a heat proof bowl on top of the pan.
  • Break up the chocolate and place it in the heat proof bowl with the cream and melt it until smooth.
    First, melt your chocolate and tbsp of cream in a double burner.
  • Beat the egg yolk in a bowl, and add a bit of the melted chocolate to temper it.
    Beat the egg yolk in a bowl, and add a bit of the melted chocolate to temper it.
  • Pour the tempered egg yolk back into the melted chocolate.
    Pour the tempered egg yolk back into the melted chocolate.
  • Stir until thickened, approximately 2 minutes.
    Stir until thickened, approximately 2 minutes.
  • Remove the heat proof bowl from the stove and leave it aside to cool.
    Remove the heat proof bowl from the stove and leave it aside to cool.
  • While the chocolate is cooling, whip the cream in the stand mixer with sugar until soft peaks form.
    While the chocolate is cooling, whip the cream in the stand mixer with sugar until soft peaks form.
  • Fold the whipping cream into the chocolate mixture and refrigerate for at least one hour while the cakes are cooling.
    Fold the whipping cream into the chocolate mixture and refrigerate for at least one hour while the cakes are cooling.

Chocolate Ganache

  • Pour the cream into the sauce pan and bring it to a simmer on medium heat.
  • Break up the chocolate and place it in a heatproof bowl.
    Break the dark chocolate up and place in a heatproof bowl while you warm the cream in the small pot until very hot (but not boiling).
  • Pour the hot cream over the chocolate and leave it to sit for one minute.
    Pour the hot cream over the chocolate and leave it to sit for one minute.
  • Whisk the cream and chocolate together until smooth.
    Whisk the cream and chocolate together until smooth.
  • Leave to cool to room temperature.

Dark Chocolate Mousse Cake Assembly

  • Place one cake layer onto a serving tray or platter.
  • Spread half the mousse onto the cake.
    Spread half the mousse onto the cake.
  • Place the second layer of cake on top.
  • Spread the other half of the mousse onto the cake.
    Spread the other half of the mousse onto the cake.
  • Place the finale layer of cake on top.
    Place the finale layer of cake on top.
  • Place in the fridge to cool for at least 30 minutes.
  • Pour the ganache over the center of the top layer and gently smooth it towards the outer edges. Spread the ganache around the outside of the cake (or leave the sides naked for a more rustic look.
    Pour the ganache over the center of the top layer and gently smooth it towards the outer edges. Spread the ganache around the outside of the cake (or leave the sides naked for a more rustic look.
  • Chill until 30 minutes before serving. Serve at room temperature.
    Chill until 30 minutes before serving. Serve at room temperature.

Nutrition

Calories: 813kcal | Carbohydrates: 73g | Protein: 10g | Fat: 54g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1486mg | Potassium: 554mg | Fiber: 8g | Sugar: 22g | Vitamin A: 914IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 7mg