How to Make Delicious Chocolate Mousse Cake

Chocolate mousse cake is a decadent and creamy cake that consists of layers of melted chocolate and whipped cream. It is known for its smooth and creamy texture and rich chocolate flavor. It is typically served in a deep tray or small cake molds.

History of Chocolate Mousse Cake:

The history of chocolate mousse cake dates back to the 18th century in France, when chocolate was a rare and expensive ingredient. Chocolate was used as a filling for the traditional tart to give it a rich and creamy flavor.

Popularity of Chocolate Mousse Cake:

Over time, chocolate mousse cake has become a popular dessert worldwide. Many variations of chocolate mousse cake have been developed, with nuts, caramel, or fruits added to enhance the flavor. Different versions such as dark chocolate mousse cake, white chocolate mousse cake, and mixed chocolate mousse cake have also been created.

How to Decorate Chocolate Mousse Cake:

Chocolate mousse cake can be decorated with grated chocolate, cocoa powder, whipped cream, or fresh fruit slices. Due to its smooth texture and delightful taste, chocolate mousse cake is considered one of the most exquisite desserts for chocolate lovers.

How to Decorate Chocolate Mousse Cake:  

Chocolate mousse cake can be decorated with grated chocolate, cocoa powder, whipped cream, or fresh fruit slices. Due to its smooth texture and delightful taste, chocolate mousse cake is considered one of the most exquisite desserts for chocolate lovers.

Chocolate Mousse Cake Recipe

Ingredients:

250 grams sifted flour

2 tablespoons raw cocoa powder

200 grams sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

Pinch of salt

Vanilla

1 teaspoon instant coffee

2 eggs

200 ml milk

120 ml oil

Chocolate Mousse:

200 grams dark chocolate

2 tablespoons raw cocoa powder

1/3 cup heavy cream or substitute with 1/4 cup milk

2 tablespoons sugar-free whipped cream

1 tablespoon gelatin dissolved in 1/4 cup water

125 grams sugar-free whipped cream

Ice water

1 1/2 tablespoons powdered sugar

Ganache:

150 grams dark chocolate

125 grams water

225 grams sugar

2 tablespoons raw cocoa powder

1 tablespoon glucose honey

1/3 cup heavy cream or substitute with 1/4 cup milk

2 tablespoons sugar-free whipped cream

1 tablespoon gelatin dissolved in 1/4 cup water

Instructions:

Step 1:

Preparing the cake:

Separate the egg whites from the yolks and place them in separate bowls.

Using an electric mixer, beat the egg whites until foamy.

Gradually add sugar to the egg whites while continuing to beat until the mixture forms stiff peaks.

In another bowl, beat the egg yolks with oil and vanilla extract for one minute.

Dissolve instant coffee powder in milk and add it to the beaten egg yolks, then continue beating for one minute.

Step 2:

Gradually add flour to the beaten egg yolks and add the remaining dry ingredients for the cake. Sift the raw cocoa powder before adding it.

Mix well until the ingredients are combined.

Add a portion of the beaten egg whites to the mixture and gently fold from bottom to top to prevent the air from escaping.

Add this mixture to the remaining beaten egg whites and gently fold from bottom to top.

The cake batter is ready.

Step 3:

Prepare a greased and lined cake pan with parchment paper. Dust it with flour.

Pour the batter into the pan and it is ready to be placed in the oven.

Step 4:

Preparing the chocolate mousse:

First, place 200 grams of chocolate, 2 tablespoons of raw cocoa powder, and the liquid cream in a saucepan over low heat. Once the chocolate has melted, remove it from the heat and add the dissolved gelatin in water.

Step 5:

Preparing the mousse:

Secondly, beat 125 grams of unsweetened whipped cream and ice water. Start with a quarter cup of water and powdered sugar.

Step 6:

After the chocolate mixture cools from the first step, pour a portion of it over the whipped cream and gently fold. Then, add the remaining chocolate mixture to the cream and fold until the mousse is ready for use.

Step 7:

Divide the cake into two parts. Place the first part in a springform pan and spread a layer of mousse on top. Place it in the refrigerator until it sets.