Name: Chocolate Mousse Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: **Chocolate Cake Layer**; 25 g cocoa powder; 1/2 tsp instant coffee; 100 ml vegetable oil; 60 ml buttermilk (or milk with lemon juice); 2 whole eggs, room temperature; 100 g all-purpose flour; 60 g light brown sugar; 50 g granulated sugar; 1/2 tsp baking soda; 1 tsp white vinegar; 1/4 tsp salt; **Chocolate Mousse**; 200 g dark chocolate; 200 g milk chocolate; 4 egg yolks; 4 egg whites; 1/4 tsp cream of tartar; 60 g granulated sugar; 300 ml double cream; 1 tsp vanilla extract; Pinch of salt; **Chocolate Ganache**; 200 g milk chocolate; 120 ml double cream

Chocolate Mousse Cake

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Rich, creamy chocolate mousse cake with a lighter twist. A moist cocoa sponge layered with airy chocolate mousse and finished with silky ganache. Elegant, indulgent, and perfectly balanced for special occasions or family gatherings.

Author: Sophie
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert
Cuisine: American

Ingredients

Scale

**Chocolate Cake Layer**

25 g cocoa powder

1/2 tsp instant coffee

100 ml vegetable oil

60 ml buttermilk (or milk with lemon juice)

2 whole eggs, room temperature

100 g all-purpose flour

60 g light brown sugar

50 g granulated sugar

1/2 tsp baking soda

1 tsp white vinegar

1/4 tsp salt

**Chocolate Mousse**

200 g dark chocolate

200 g milk chocolate

4 egg yolks

4 egg whites

1/4 tsp cream of tartar

60 g granulated sugar

300 ml double cream

1 tsp vanilla extract

Pinch of salt

**Chocolate Ganache**

200 g milk chocolate

120 ml double cream

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Instructions

**Bake the Cake**

Preheat oven to 350°F (180°C). Line an 8-inch cake pan. Whisk cocoa powder, instant coffee, and hot water until smooth. Mix in oil, buttermilk, and eggs. Add flour and sugars and mix just until combined. Activate baking soda with vinegar and whisk into batter. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.

**Prepare the Mousse**

Whip double cream to firm peaks and refrigerate. Whip egg whites with cream of tartar, gradually adding sugar until stiff peaks form. Melt dark and milk chocolate together. Whisk in egg yolks, vanilla, and salt. Lighten mixture with a spoon of whipped cream, then fold in remaining cream. Gently fold in egg whites in two additions.

**Assemble the Cake**

Place cooled cake in a lined springform pan. Spread mousse evenly over cake. Smooth top and freeze for 20 minutes.

**Make the Ganache**

Heat cream until steaming, pour over chopped milk chocolate, and stir until smooth. Pour ganache over chilled mousse and smooth the surface.

**Chill & Serve**

Refrigerate overnight. Slice with a warm knife for clean layers and serve chilled.

Notes

• Chill fully before slicing for sharp layers.

• Use room-temperature eggs for best emulsions.

• Fold gently to keep the mousse light and airy.

• Swap part of the milk chocolate for semi-sweet to reduce sweetness.

• Freeze individual slices for up to 1 month.

Find it online: https://pinchofwarmthbakes.com/chocolate-mousse-cake/