Description
A foolproof Chocolate Mousse Cake recipe that balances rich dark chocolate, airy mousse, and a moist cake base, suitable for both beginners and seasoned bakers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1/2 cup olive oil
- 1/2 cup water or coffee
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup white sugar (for syrup)
- 1/2 cup water (for syrup)
- 1/4 cup brandy or coffee (for syrup)
- 8 oz dark chocolate (for mousse)
- 1 cup heavy cream (for mousse)
- 2 tablespoons honey (for mousse)
Instructions
- Prepare the Cake Base: Preheat oven to 350°F (175°C). Grease an 8-inch springform pan. Whisk together flour, cocoa, baking powder, salt, and brown sugar in a bowl. Add olive oil, water or coffee, eggs, and vanilla; mix until smooth. Pour into prepared pan and bake for 30-35 minutes.
- Make the Soaking Syrup: Boil white sugar and water, simmer for 2 minutes, then cool slightly. Stir in brandy or espresso. Poke holes in the cooled cake and brush with syrup.
- Temper Chocolate for Mousse: Heat milk with cocoa until almost boiling, remove from heat. Add chopped dark chocolate and honey; stir until melted and let cool slightly.
- Whip and Fold: Whip cold heavy cream to stiff peaks. Fold a small amount of whipped cream into the chocolate mixture, then gently fold in remaining cream.
- Assemble and Chill: Pour mousse over the soaked cake layer, smooth top, cover, and chill for at least 4 hours or overnight.
Notes
For a non-alcoholic version, swap brandy for coffee. Experiment with flavor additions like orange zest or spices for variations.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg