Go Back
–+ servings
Dark Chocolate Mousse Cake

Irresistible Dark Chocolate Mousse Cake for True Chocolate Lovers

This Dark Chocolate Mousse Cake features a lavish combination of three chocolate layers, celebrating rich flavors and textures for an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Chilling Time 8 hours
Total Time 8 hours 58 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Dutch Cocoa Powder Avoid natural cocoa powder.
  • 1 tablespoon Fine Espresso Powder Optional, intensifies chocolate flavor.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt Balances sweetness.
  • 1 cup White Granulated Sugar Coconut sugar is a great low-glycemic alternative.
  • 1/2 cup Neutral Oil Use avocado, vegetable, or canola oil.
  • 1 cup Full-Fat Sour Cream Greek yogurt is a suitable replacement.
  • 2 large Eggs Essential for mousse structure.
  • 1 teaspoon Vanilla Extract
  • 1 cup Boiling Water
For the Mousse
  • 2 cups Heavy Cream High-fat cream for best results.
  • 8 ounces Dark Chocolate 60% to 70% cocoa content.
For the Ganache
  • 1 cup Heavy Cream Use the same quality cream as in the mousse.
  • 8 ounces Dark Chocolate Match with chocolate used in the mousse.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Whisk
  • spatula
  • saucepan
  • kitchen scale

Method
 

Step‑by‑Step Instructions for Dark Chocolate Mousse Cake
  1. Preheat your oven to 350ºF (180ºC) and prepare a 9-inch springform pan.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the sugar, oil, sour cream, eggs, and vanilla extract, whisking until smooth.
  4. Gradually sift the dry ingredients into the wet mixture, mixing gently. Pour in boiling water while stirring.
  5. Pour the batter into the prepared pan and bake for 24-28 minutes. Cool on a wire rack.
  6. For the mousse, combine heavy cream, egg, egg yolk, sugar, cocoa powder, espresso powder, and salt in a saucepan. Heat to 170ºF while whisking.
  7. Remove from heat and stir in dark chocolate and vanilla until smooth. Allow to cool, then refrigerate until thick.
  8. Once cooled, wrap the cake with a collar and spread mousse on top. Refrigerate for at least 8 hours.
  9. To make ganache, heat remaining heavy cream and pour it over chopped dark chocolate. Stir until smooth.
  10. Pour ganache over the chilled cake and let set for 15-30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 40gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 10IUCalcium: 4mgIron: 20mg

Notes

Measure accurately for best results. Avoid overmixing for a fluffy cake and chill the mousse for proper texture.

Tried this recipe?

Let us know how it was!