Dark Chocolate Mocha Mousse Cake
- Level: Intermediate
- Yield: 8 to 12 servings
- Nutritional Information Per Serving (1 of 10 servings): Calories 575, Total Fat 40 g, Saturated Fat 24 g, Carbohydrates 54 g, Dietary Fiber 4 g, Sugar 40 g, Protein 6 g, Cholesterol 138 mg, Sodium 146 mg
- Total Time: 5 hours (plus overnight chilling)
- Active Time: 1 hour 30 minutes
Indulge in this decadent Dark Chocolate Mocha Mousse Cakea masterpiece of rich, moist chocolate layers infused with espresso, creamy ganache, and airy mousse that melts in your mouth. Though the steps may look many, each is straightforward and rewarding, leading to a showstopping dessert that's even better after overnight chilling. It stays irresistibly moist and intensely chocolaty for days, perfect for wowing guests or treating yourself.[1]
Ingredients
For the Cake:
- 6 tablespoons unsalted butter, plus extra for greasing
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 tablespoon instant espresso powder
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/3 cup chocolate liqueur (optional)
For the Ganache and Mousse:
- 2 cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 5 tablespoons unsalted butter
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3/4 teaspoon powdered gelatin
- 1/3 cup sugar
- 1 tablespoon instant espresso powder
Instructions
1. Prepare the Cake:
Preheat your oven to 350F. Thoroughly butter an 8-inch square metal cake pan. Line both the bottom and sides with parchment paper and lightly butter the paper. In a medium bowl, mix the cocoa and espresso powders.
On the stove over medium-low heat, warm the milk and butter until the butter melts and the milk is hot but not boiling. Stir this into the cocoa-espresso mix, then cool to room temperature.[1]
2. Mix Dry Ingredients and Whip Eggs:
Whisk flour, baking powder, baking soda, and salt in another bowl. In a large bowl, beat eggs and sugar with an electric mixer on medium-high until pale, thick, and fluffy (5-8 minutes). Beat 30-45 seconds more to stabilize.[1]
3. Combine Wet and Dry Ingredients:
On low speed, add cooled cocoa mixture in two parts, alternating with flour mixture. Mix until smooth, no dry flour remains.
4. Bake the Cake:
Pour into pan, tap to release bubbles. Bake 35 minutes or until toothpick is clean. Cool 10 minutes in pan, then onto rack. Keep parchment loosely on top while cooling fully. Clean and save pan.[1]
5. Make the Ganache:
In saucepan, heat 1/2 cup heavy cream, 4 ounces chocolate, and 1 tablespoon butter over medium-low until smooth. Cool.[1]
6. Prepare the Mousse:
Melt remaining 4 ounces chocolate and 4 tablespoons butter in microwave (30-second bursts, stirring). Stir in cocoa; cool.[1]
7. Bloom Gelatin:
Mix 1/4 cup heavy cream with gelatin; let bloom 5 minutes. Microwave 20-30 seconds until melted; cool, stirring.[1]
8. Whip the Cream and Combine:
Beat remaining 1 1/4 cups cream, sugar, and espresso on medium until sugar dissolves (1 minute). Add gelatin, then whip to stiff peaks. Fold in chocolate mixture in 2-3 parts until smooth.[1]
9. Assemble the Cake:
Line cleaned pan with crossed parchment strips for easy lift. Slice cake into three equal layers horizontally.
Place best layer cut-side up in pan; brush with liqueur if using. Spread half mousse edge-to-edge. Add second layer, brush, spread half ganache. Top with final layer (cut-side up), brush, then remaining mousse and ganache. Pan should be full.[1]
10. Chill the Cake:
Chill 30 minutes until top firms, then wrap and refrigerate overnight.
11. Serve:
Lift out with parchment; slice with hot serrated knife, wiping between cuts for perfect edges.
