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Dark Chocolate Mousse Cake

Irresistible Dark Chocolate Mousse Cake That Melts in Your Mouth

This Dark Chocolate Mousse Cake features a moist chocolate base, airy mousse layer, and luxurious ganache topping, delivering rich flavor and a light texture.
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Prep Time 30 minutes
Cook Time 28 minutes
Chilling Time 8 hours
Total Time 8 hours 58 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can use gluten-free flour blend for a gluten-free option.
  • 1/2 cup Dutch Cocoa Powder Use Dutch-process, not natural cocoa powder.
  • 1 teaspoon Espresso Powder Optional; may skip if unavailable.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt Important for flavor enhancement.
  • 1 cup Granulated Sugar
  • 1/2 cup Neutral Oil Can use melted butter or coconut oil.
  • 1 cup Full-Fat Sour Cream Room temperature for better incorporation.
  • 1 Large Egg Room temperature for optimal mixing.
  • 1 teaspoon Vanilla Extract
  • 1 cup Boiling Water
For the Mousse
  • 1 cup Heavy Cream
  • 8 ounces Dark Chocolate Use 60-70% cacao for best results.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Whisk
  • spatula
  • Saucepan
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 350°F (180°C) and grease a 9-inch springform pan.
  2. In a medium bowl, whisk together flour, cocoa, espresso powder, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together sugar, oil, sour cream, egg, and vanilla until smooth.
  4. Fold in dry ingredients until just combined.
  5. Incorporate boiling water until the batter is smooth.
  6. Pour batter into prepared pan and bake for 24-28 minutes. Cool for 10 minutes before removing from pan.
  7. In a saucepan, whisk together cream, egg yolks, sugar, cocoa, espresso, and salt over low heat until 170°F.
  8. Remove from heat and stir in chocolate and vanilla until smooth. Cool and refrigerate for 30 minutes.
  9. Whip the remaining cream until firm peaks form.
  10. Gently fold whipped cream into cooled mousse mixture.
  11. Spread mousse over cooled cake and chill for at least 8 hours.
  12. Prepare ganache by pouring hot cream over chocolate, stir until smooth.
  13. Pour ganache over the mousse layer and chill until set.
  14. Slice and serve chilled, enjoying the layers of cake, mousse, and ganache.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for better mixing. Avoid overmixing to prevent density. Chill for at least 8 hours for best flavor.

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