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Easy Chocolate Mousse Cake

Easy Chocolate Mousse Cake Recipe
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Indulge in the rich decadence of our Easy Chocolate Mousse Cake Recipe! This delightful dessert features layers of moist chocolate cake and airy chocolate mousse, all enveloped in a glossy ganache that will leave everyone asking for more. Perfect for weeknight treats or special occasions, this cake is surprisingly simple to prepare, making it an ideal choice for bakers of all skill levels. With its impressive presentation and divine flavor, you’ll create a show-stopping dessert that tastes like it came from a bakery.

Ingredients

Scale
  • 1 ¾ cups All-purpose flour (Sifted)
  • 2 cups Granulated sugar
  • ¾ cup Unsweetened cocoa powder (High-quality)
  • 2 tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Salt
  • 2 large Eggs (Room temperature)
  • ½ cup Vegetable oil (Neutral-flavored)
  • 1 cup Buttermilk (Room temperature)
  • 1 cup Hot coffee (Enhances chocolate flavor)
  • 8 oz Semisweet chocolate (Melted and cooled)
  • 2 cups Heavy whipping cream (Cold)
  • 1 tbsp Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tsp Unflavored Vegan gelating (Optional stabilizer)
  • 6 oz Bittersweet chocolate (Finely chopped)
  • ¾ cup Heavy cream (Heated)
  • 1 tbsp Light corn syrup (For shine)
  • 1 tbsp Butter (Room temperature)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together sifted flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, beat together your room-temperature eggs, vegetable oil, buttermilk, and hot coffee until smooth.
  4. Pour the wet mixture into the dry ingredients and mix until just combined.
  5. Divide the batter evenly into prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean. Let them cool completely on wire racks before frosting.
  6. Gently melt your semisweet chocolate in a double boiler or microwave until smooth. In another bowl, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
  7. Once your melted chocolate has cooled slightly, gently fold it into the whipped cream until fully incorporated.
  8. Place one layer of cake in a springform pan, spread half of the mousse on top, then add another layer of cake followed by the remaining mousse. Cover with plastic wrap and refrigerate for at least three hours—or overnight if you can wait!
  9. Heat your heavy cream until just simmering. Pour it over finely chopped bittersweet chocolate along with light corn syrup and room temperature butter. Stir until smooth for that gorgeous ganache topping.
  10. Spread the ganache over your chilled mousse cake once set.

Nutrition

Find it online: https://flavorrichrecipes.com/easy-chocolate-mousse-cake-recipe/