If you’re craving the most indulgent, decadent chocolate dessert ever, you’ve found the right recipe. Chocolate Mousse Cake combines the richness of a brownie base with a light, airy mousse topping for the perfect balance of textures. The best part? It requires just 8 ingredients and is perfect for both small batches and larger gatherings. Whether you’re looking for a romantic dessert for two or a show-stopping cake for a crowd, this recipe has you covered.
Why This Chocolate Mousse Cake is the Best
This chocolate mousse cake is everything you’ve ever wanted in a dessert: rich, smooth, and balanced. The brownie layer provides a dense, fudgy base, while the mousse is light, fluffy, and melts in your mouth. It’s the ultimate treat for any chocolate lover. Plus, this recipe uses a fully cooked egg in the mousse, making it safe for those concerned about consuming raw eggs. Here’s why this cake is a standout:
- Two irresistible layers: A rich, dense brownie layer paired with a fluffy mousse topping.
- Small batch or large: This recipe works in both 6-inch and 9-inch springform pans, so you can easily adjust the recipe for your needs.
- Quick and easy: Despite its elegant appearance, the steps are simple and quick, especially with a few helpful tips to make the process even easier.
Ingredients for Chocolate Mousse Cake
To create this chocolate mousse cake, you’ll need just a few basic ingredients:
For the Brownie Base:
- 1 stick (113g) unsalted butter (cold)
- ½ cup (100g) granulated sugar
- ¼ cup + 2 tablespoons (42g) unsweetened cocoa powder (natural, unsweetened)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (for enhanced flavor)
- 1 large egg
- ¼ cup (30g) all-purpose flour
For the Mousse Topping:
- 1 large egg (fully cooked in the mousse)
- 2 tablespoons (25g) granulated sugar
- 1 cup (240mL) cold heavy whipping cream (divided)
- ½ teaspoon vanilla extract
- 4 ounces semisweet chocolate (chopped)
These 8 ingredients combine to create a luscious cake that’s both rich and creamy.
How to Make Chocolate Mousse Cake
Creating this chocolate mousse cake is a breeze when you follow these step-by-step instructions. Here’s how to do it:
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C). Spray a 9-inch round springform pan with cooking spray and set it aside. The springform pan helps create a perfect shape for the mousse, and it’s easy to remove the cake once it’s set.
Step 2: Make the Brownie Base
In a microwave-safe bowl, combine the butter (cut into pieces), sugar, and cocoa powder. Microwave on high for 30 seconds. Stir, then microwave for another 30 seconds. Stir the mixture to combine and cool slightly.
Once the mixture is cooled a bit, stir in salt and vanilla extract. Add the egg and mix until well combined. Then, sprinkle the flour over the mixture and stir gently to combine.
Step 3: Bake the Brownie Layer
Pour the brownie batter into the prepared springform pan. Bake at 325°F for 29-32 minutes or until a toothpick inserted in the center comes out clean. Allow the brownie base to cool completely in the pan.
Step 4: Prepare the Mousse
In a separate bowl, beat the egg and sugar for about 2-3 minutes until pale yellow and foamy. Stir in 1 cup of heavy cream and pour everything into a heavy-bottomed saucepan. Heat over medium while constantly stirring for about 3-4 minutes, or until the mixture thickens and coats the back of a spoon.
Turn off the heat and add the chopped semisweet chocolate. Cover the pan and let it sit for 1 minute before whisking to melt the chocolate completely. Once melted, move the mixture to the fridge and let it cool for 1 hour.
Step 5: Whip the Remaining Cream
Beat the remaining 1 cup of heavy whipping cream with an electric mixer until soft peaks form. Slowly add small portions of the cooled chocolate mixture while continuing to beat until fully incorporated. Add the vanilla extract and beat until combined.
Step 6: Assemble the Cake
Once the brownie base has cooled and the mousse is ready, pour the mousse over the brownie layer in the springform pan. Smooth the top and move the pan to the fridge. Let the cake set for at least 4 hours before serving.
Chocolate Mousse Cake Tips and Tricks
1. Make Ahead:
This cake can be made a day ahead. The brownie base can be baked in advance, and the mousse can be prepared and set overnight in the fridge. This makes it perfect for parties or gatherings.
2. Springform Pan Tips:
I recommend using a springform pan for this recipe, as it makes removing the mousse cake much easier. If you don’t have one, don’t worry! You can still make this recipe in a regular cake pan. Just be sure to grease the pan well, and use a knife or spatula to carefully release the cake.
3. Using a Regular Cake Pan:
If you only have a regular cake pan, run a knife around the edge to loosen the mousse. You can also warm a knife in hot water and gently cut around the edges for an easier release.
4. Chocolate Quality:
For the best mousse, use semisweet chocolate (not chocolate chips). Chocolate bars melt more smoothly, which is essential for a silky-smooth mousse texture.
How to Serve Chocolate Mousse Cake
To serve the chocolate mousse cake, carefully remove the springform pan. To do this, run a knife around the edge of the mousse, then support the bottom of the pan while gently opening the spring. Let the cake slide onto a cutting board, then slice and serve.
For an extra touch, you can top your mousse cake with fresh berries, whipped cream, or even a drizzle of chocolate sauce for added elegance.
Storing Chocolate Mousse Cake
Since this cake contains mousse, it must be stored in the fridge. It will keep well for 3-4 days when stored in an airtight container. Do not freeze this cake, as the mousse texture may change.
Conclusion
This Chocolate Mousse Cake is the ultimate dessert for chocolate lovers. It features a decadent brownie base topped with a light, fluffy mousse that’s sure to impress any guest or satisfy your chocolate cravings. Whether you’re making it for a romantic evening or a special celebration, this cake is sure to be a hit. Try it out, and enjoy every rich, indulgent bite!