Description
Rich chocolate mousse cake brings luxurious French pastry magic right to kitchen counters. Silky layers of intense chocolate and delicate cream promise an elegant dessert experience for passionate home bakers seeking delightful indulgence.
Ingredients
Scale
Main Cake Ingredients:
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) hot coffee or hot water
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Mousse and Glaze Ingredients:
- 1 ½ cups (360 ml) heavy whipping cream
- 1 ½ cups (255 g) semi-sweet or dark chocolate chips
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ½ cup (120 ml) heavy cream
- ½ cup (85 g) semi-sweet or dark chocolate chips
- 1 tablespoon butter (for shine)
Instructions
- Prepare the oven by heating to 350F (175C). Carefully coat a 9-inch springform pan with butter and line with parchment paper, ensuring full coverage of the bottom and sides.
- Create a dry ingredient blend by thoroughly whisking cocoa powder, flour, baking soda, and salt in a medium mixing bowl until completely combined and lump-free.
- In a separate large bowl, cream butter with granulated and brown sugars using an electric mixer. Whip the mixture until it becomes light, airy, and develops a fluffy texture, which typically takes approximately 2 minutes.
- Incorporate eggs individually into the sugar-butter mixture, ensuring each egg is fully integrated before adding the next. Gently fold in vanilla extract, mixing until smooth and uniform.
- Gradually introduce the dry ingredient blend and buttermilk to the wet mixture, alternating between the two. Carefully pour in hot coffee or water, stirring continuously to create a silky, well-incorporated batter.
- Transfer the liquid batter into the prepared springform pan, spreading evenly with a spatula. Position in the preheated oven and bake for 20-25 minutes, watching for a set center and slight springback when touched.
- Remove the cake from the oven and allow it to cool completely within the pan. This resting period helps the cake structure stabilize and prevents potential structural collapse.
Notes
- Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Use high-quality dark chocolate for a richer, more intense chocolate flavor in the mousse.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Add a pinch of espresso powder to enhance the chocolate’s depth without making the cake taste like coffee.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 367
- Sugar: 24 g
- Sodium: 149 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 57 mg