Chocolate Mousse Cake Recipe and Video
This triple Chocolate Mousse Cake is two layers of rich, moist chocolate cake filled with a decadent chocolate mousse and covered with a chocolate ganache. Although there are a plethora of steps to create this dessert, it is quite simple and will results in a highly impressive product that will delight your guests’ palates!
This post may contain affiliate links. Please refer to the terms page for more information.
To assemble this cake you will need a baked 9″ round chocolate cake sliced into two 1/2″ high layers. My rich chocolate cake works wonderfully in this dessert as the recipe produces a cake with a deep chocolate flavor and color.
Tips for the Perfect Chocolate Mousse Cake:
- Chocolate: Use a high-quality chocolate as it will produce a more natural flavoring which will shine through in the end product. Supermarket chocolate chips may be used in a pinch or to save on costs. Also, it is best to weigh the chocolate on a food scale. Using measuring cups will not be as accurate as chocolate pieces come in various sizes.
- Simple Syrup: I recommend applying a simple syrup to each layer of the cake. This will keep the cake moist during the various stages of assembling the dessert and super-moistened layers pair perfectly with the texture of the chocolate mousse.
- Storing the cake: Keep the cake refrigerated. Remove the cake from the refrigerator approximately 1/2 hour prior to cutting and serving.
FAQs for this cake recipe:
Can you freeze a chocolate mousse cake?
Yes. I recommend placing the cake in an airtight container prior to freezing. You may freeze the entire cake or leftover slices for up to 3 months.
Chocolate Mousse Cake
This Chocolate Mousse Cake is two layers of rich, moist chocolate cake filled with a decadent chocolate mousse and covered with a chocolate ganache.
Equipment
- 1 Round Springform Pan 9"
- Hand Mixer or
Ingredients
Chocolate Mousse
- 1 ½ tsp Gelatin Powder
- 2 TBSP Cold Water
- 3 TBSP Granulated Sugar
- 252 Grams Chocolate (1.5 cup chips)
- 3/4 Cup Whipping Cream (measure #1)
- 1 ½ Cup Whipping Cream (measure #2)
Simple Syrup
- 1 Cup Granulated Sugar
- 1 Cup Water
Chocolate Ganache
- 6 Ounces Chocolate (1 cup chips)
- ½ Cup Whipping Cream
One 9" round chocolate cake torted into two thin layers (approximate ½" thick)
Instructions
Make the Simple Syrup
- Combine 1 cup granulated sugar and 1 cup water in a saucepan. Bring to a boil and set aside to cool.
Make the Mousse
- Prepare a 9" round springform pan by lining the bottom with parchment paper.
- Add one tablespoon of cold water to a small bowl and sprinkle .75 tsp of powdered gelatin over the water. Set aside to let solidify.
- Combine chocolate and granulated sugar in a medium bowl.
- Bring ¾ cup whipping cream (measure #1) to a boil. Add the solidified gelatin to the hot cream and stir until dissolved.
- Pour the hot cream over the chocolate and sugar. Let sit for 3 -5 minutes to allow the chocolate and sugar to melt. Whisk until smooth and let cool for 10 minutes.
- Whisk 1 ½cup whipping cream (measure #2) to medium peaks.
- Gently whisk 1/3 of the whipped cream into the cooled chocolate mixture.
- Fold remaining whipped cream into the chocolate/cream mixture.
Assemble Cake
- Prepare a 9" round springform pan by lining the bottom of the pan with parchment paper.
- Place a thin layer of chocolate cake into the springform pan. Brush with 1/2 of the cooled simple syrup.
- Pour 1/2 of the mousse over the chocolate cake and smooth with a spatula. Lightly tap the cake pan on the countertop to release any air bubbles.
- Place a second later of chocolate cake over the mousse and press down lightly on the cake. Brush the remaining simple syrup over the cake layer.
- Pour the remaing mousse over the second cake layer and smooth with a spatula. Lightly tap the cake pan on the countertop to release any air bubbles.
- Place the cake in the refridgerator for 2 hours or overnight.
Ganache
- Pour 1/2 cups of boiling cream over 6 ounces of chocolate. Let sit for 3 -5 minutes to allow the chocolate and to melt. Whisk until smooth.
- Remove the cake from the refridgerator and pour the chocolate ganache over the top of the cake and smooth with a spatula.
- Return the cake to the refridgerator for 2 hours or until ganache has set.
Unmold the cake
- Dip a knife or offset spatula into a cup of hot water and run the knife around the inside of the springform pan. Gently release the spring on the pan and move to a serving dish.
Video
Tried this recipe?Let us know how it was!
Andy Thomps
Audrey
Megan Taylor
Funanani