Go Back
–+ servings
chocolate mousse cake from dessertswithstephanie.com

Chocolate Mousse Cake

This Chocolate Mousse Cake features two layers of rich, moist chocolate cake, filled with a decadent chocolate mousse, and covered in a smooth chocolate ganache.
5 from 36 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 474 kcal

Equipment

Ingredients
 
 

Chocolate Mousse

  • 1 ½ teaspoon Gelatin Powder
  • 2 Tablespoon Cold Water
  • 3 Tablespoon Granulated Sugar
  • 1 ½ Cups Chocolate, bittersweet chopped
  • ¾ Cup Heavy Cream (measure #1)
  • 1 ½ Cups Heavy Cream (measure #2)

Simple Syrup

  • 1 Cup Granulated Sugar
  • 1 Cup Water

Chocolate Ganache

  • 1 Cup Chocolate, bittersweet chopped (note: 1 cup = 6 ounces)
  • ½ Cup Heavy Cream

One 9" round chocolate cake torted into two thin layers (approximate ½" thick)

Instructions
 

Make Simple Syrup

  • Combine 1 cup granulated sugar and 1 cup water in a saucepan. Bring to a boil and set aside to cool.

Mousse

  • Add two tablespoons of cold water to a small bowl. Sprinkle powdered gelatin over the water. Set aside to solidify.
  • Combine chocolate and granulated sugar in a medium bowl.
  • Bring ¾ cup heavy cream (measure #1) to a low boil. Remove pan from heat. Add solidified gelatin to the hot cream and stir until dissolved.
  • Pour 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 ½ cups heavy cream (measure #2) to medium peaks.
  • Gently whisk ⅓ of the whipped cream into the cooled chocolate mixture.
  • Fold remaining whipped cream into chocolate 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 ½ of the cooled simple syrup.
  • Pour ½ of the mousse over 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 remaining 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 ½ cup of boiling cream over 6 ounces of chocolate. Let sit for 3 -5 minutes to allow chocolate to soften. Whisk until smooth.
  • Remove the cake from refrigerator and pour chocolate ganache over the top of the cake and smooth with a spatula.
  • Return the cake to refrigerator for 1 hour or until ganache has set.

Unmold cake

  • Dip a knife or offset spatula into a cup of hot water and run the knife around the inside of springform pan. Gently release the spring on the pan and move to a serving dish.

Video

Nutrition

Calories: 474kcalCarbohydrates: 40gProtein: 4gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 64mgSodium: 21mgPotassium: 259mgFiber: 3gSugar: 35gVitamin A: 820IUVitamin C: 0.3mgCalcium: 60mgIron: 2mg
Keyword chocolate mousse, chocolate mousse cake, chocolate mousse cake recipe
Tried this recipe?Let us know how it was!