Dark Chocolate Mousse Cake
450kcal
Ingredients
For the Cake
- 1 cup all-purpose flour This forms the base of our cake, giving it structure.
- 1/2 cup unsweetened cocoa powder Adds that rich chocolate flavor essential for a Dark Chocolate Mousse Cake.
- 1 teaspoon baking powder This helps the cake rise and become fluffy.
- 1/2 teaspoon baking soda Provides additional leavening for a light texture.
- 1/4 teaspoon salt Balances the sweetness and enhances flavors.
- 1/2 cup unsalted butter Creates a tender crumb in the cake.
- 1 cup granulated sugar Sweetens the cake beautifully.
- 2 large eggs Contributes moisture and richness.
- 1 teaspoon vanilla extract Adds a warm, aromatic flavor.
- 1/2 cup buttermilk Keeps the cake moist and adds a subtle tang.
For the Mousse
- 8 oz dark chocolate The star ingredient that gives a deep, rich chocolate flavor.
- 2 tablespoons unsalted butter Helps to create a smooth, glossy mousse texture.
- 3 large eggs Egg yolks add richness; egg whites provide lightness.
- 1/4 cup granulated sugar Sweetens and stabilizes the mousse.
- 1 cup heavy cream Whipped to create the light and airy mousse.
- 1 teaspoon vanilla extract Enhances the chocolate flavor in the mousse.
- 1 pinch salt Balances the sweetness in the mousse.
Method
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prepare it for baking.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients with buttermilk, starting and ending with the flour mix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25–30 minutes or until a toothpick comes out clean. Allow it to cool.
Mousse Preparation
- Melt the chopped dark chocolate and butter in a heatproof bowl over simmering water or in the microwave.
- Whisk the egg yolks with granulated sugar until pale and creamy. Stir in the cooled chocolate mixture and vanilla extract.
- Beat the egg whites until stiff peaks form.
- Whip the heavy cream until soft peaks form.
- Fold the whipped cream gently into the chocolate mixture, then add the beaten egg whites.
- Place the cooled cake on a serving plate and pour the chocolate mousse over the top, spreading it evenly. Refrigerate for at least 2 hours.
- Slice the cake and serve chilled. Garnish with chocolate shavings or fresh berries.
Nutrition
Serving1sliceCalories450kcalCarbohydrates40gProtein6gFat30gSaturated Fat18gPolyunsaturated Fat0.5gMonounsaturated Fat0.5gCholesterol120mgSodium150mgPotassium200mgFiber3gSugar25gVitamin A500IUCalcium50mgIron3mg