Introduction
Chocolate mousse cake is a rich and indulgent dessert that is perfect for any occasion. This decadent treat features a moist chocolate cake base topped with a velvety smooth chocolate mousse layer, making it a favorite among chocolate lovers. Whether you are celebrating a special event or simply satisfying a sweet craving, this cake is sure to impress.
Detailed Ingredients with measures
- 200g dark chocolate (70% cocoa)
- 150g unsalted butter
- 4 eggs
- 150g granulated sugar
- 100g all-purpose flour
- 30g cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 250ml heavy cream
- 50g powdered sugar
- 1 teaspoon vanilla extract
- 10g gelatin powder
- 50ml warm water
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 4 hours 50 minutes
Yield: 8 servings
Detailed Directions and Instructions
Step 1:
Preheat the oven to 175°C (350°F). Grease and line a round cake pan with parchment paper.
Step 2:
Melt the dark chocolate and butter together over a double boiler or in the microwave. Stir until smooth and let cool slightly.
Step 3:
In a bowl, whisk the eggs and granulated sugar until pale and fluffy.
Step 4:
Sift in the flour, cocoa powder, baking powder, and salt. Gently fold to combine.
Step 5:
Pour in the melted chocolate mixture and mix until incorporated.
Step 6:
Transfer the batter to the prepared cake pan and bake for 25 minutes.
Step 7:
Allow the cake to cool completely before preparing the mousse.
Step 8:
Dissolve gelatin in warm water and set aside.
Step 9:
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 10:
Melt 100g of dark chocolate and mix with the dissolved gelatin.
Step 11:
Gently fold the chocolate mixture into the whipped cream.
Step 12:
Spread the mousse over the cooled cake and refrigerate for at least 4 hours.
Step 13:
Garnish with chocolate shavings or cocoa powder before serving.
Notes
Note 1:
Ensure the chocolate and butter mixture is slightly cooled before adding to the eggs to prevent curdling.
Note 2:
For a richer mousse, use higher cocoa content chocolate.
Note 3:
Make sure the cake is completely cooled before adding the mousse layer to maintain its structure.
Note 4:
Refrigerating the mousse for a longer time can improve the texture and flavor.
Note 5:
Garnishing options can include fresh berries or whipped cream for added presentation.
Storage Instructions
Room Temperature
Store the chocolate mousse cake in an airtight container at room temperature for up to 2 days, ensuring it is kept in a cool, dry place.
Refrigeration
For longer storage, refrigerate the cake. It can be kept in the fridge for up to 5 days. Cover it with plastic wrap or keep it in an airtight container to prevent it from absorbing odors.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. The mousse cake can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Serving Suggestions
Serve the chocolate mousse cake chilled, garnished with chocolate shavings or a dusting of cocoa powder. It pairs beautifully with fresh berries, such as raspberries or strawberries, and a dollop of whipped cream for an added touch of elegance. Consider serving it alongside a scoop of vanilla ice cream for a delightful contrast.
Nutritional Information
Per serving (1 slice, approximately 100g):
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
- Vitamin D: 1mcg
- Calcium: 30mg
- Iron: 2mg
Ingredient Substitutions
- **Dark Chocolate**: Can be substituted with semi-sweet or milk chocolate for a sweeter cake, or for a dairy-free option, use vegan dark chocolate.
- **Unsalted Butter**: Use coconut oil or vegan butter as a dairy-free alternative.
- **Heavy Cream**: Substitute with coconut cream for a dairy-free version or whipping cream for a lighter texture.
- **Granulated Sugar**: Can be replaced with coconut sugar or brown sugar for a different flavor profile.
- **All-Purpose Flour**: Use almond flour or gluten-free all-purpose flour for a gluten-free version.
- **Eggs**: Substitute each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
- **Gelatin Powder**: For a vegetarian substitute, use agar-agar or a commercial vegan gelatin alternative.
Cook Techniques
Melt Chocolate
Melt dark chocolate and butter together using a double boiler for even heat distribution or in the microwave in short intervals to avoid burning.
Whisking Eggs
Whisk eggs and sugar together until pale and fluffy to incorporate air, which will help give the cake a light texture.
Folding Ingredients
Gently fold the sifted dry ingredients into the wet mixture to maintain the airiness of the batter, preventing overmixing.
Dissolving Gelatin
Dissolve gelatin in warm water to ensure it fully activates before adding it to the mousse, resulting in a stable texture.
Whipping Cream
Whip heavy cream until soft peaks form to create a light and airy mousse texture that's rich and smooth.
Chilling Mousse
Refrigerate the mousse-covered cake for at least 4 hours to allow it to set and achieve the perfect consistency before serving.
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, but the mousse will be sweeter and less intense in chocolate flavor.
How can I tell when the cake is done baking?
You can check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance; just ensure it’s properly chilled in the refrigerator.
What can I use instead of gelatin?
You can substitute gelatin with agar-agar; however, the setting texture may vary slightly.
How should I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Conclusion
This rich and indulgent chocolate mousse cake is a showstopper for any dessert table. With its luscious layers of chocolate and smooth mousse, it's bound to satisfy even the most discerning chocolate lovers. Perfect for celebrations or an everyday treat, this cake will leave your guests asking for seconds.
More recipes suggestions and combination
Chocolate Raspberry Mousse Cake
Enhance your chocolate mousse cake by adding a layer of fresh raspberries between the cake and mousse. The tartness of the raspberries beautifully balances the richness of the chocolate.
Nutty Chocolate Mousse Cake
Incorporate crushed nuts, such as hazelnuts or almonds, into the cake batter or as a topping for the mousse layer. This adds a delightful crunch and extra flavor depth to your dessert.
Mint Chocolate Mousse Cake
Add a splash of peppermint extract to your mousse for a refreshing twist. Garnish with fresh mint leaves for a pop of color and flavor.
Coffee Chocolate Mousse Cake
Combine espresso powder into the cake batter and mousse mixture. Coffee enhances the chocolate flavor, creating a decadent treat for coffee lovers.
Salted Caramel Chocolate Mousse Cake
Drizzle homemade or store-bought salted caramel sauce over the mousse before serving. The sweet and salty combination will elevate your cake to new heights.
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