CHOCOLATE MOUSSE CAKE

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Easy chocolate mousse cake recipe makes a moist dark chocolate cake that’s topped with a simple, easy chocolate mousse. Easy homemade cake recipe that always gets rave reviews!

I like chocolate mousse anything – Chocolate Mousse, French Silk Brownies, and chocolate mousse brownies are only a couple of the chocolate mousse treats that I love! So it isn’t shocking that this chocolate mousse cake is one of my number one cake plans!
This cake is sodden and seriously chocolaty. It’s finished off with a very rich and smooth chocolate mousse for a definitive chocolate dessert.
And the entirety of that chocolate in one little piece of cake implies a very tasty pastry that is ideally suited for birthday events, occasions, or any time you need something some extra!

HOW TO MAKE CHOCOLATE MOUSSE CAKE

  • dry ingredients in a glass mixing bowl
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk together buttermilk and vegetable oil. Whisk in eggs one at a time.
  • Stir in dry ingredients until just combined.
  • chocolate mousse cake batter in a baking pan
  • Add hot water and vanilla. Whisk until just combined.
  • Pour batter into prepared baking dish.
  • baked chocolate cake in a baking pan
  • Bake until wooden toothpick inserted in the center comes out clean. Cool to room temperature.
  • To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
  • Cook over low heat, stirring constantly, until melted and well-combined. Remove from heat, and cool completely.
  • spoon stirring together chocolate mousse in a glass mixing bowl
  • In a large bowl, beat whipping cream and vanilla together to soft peak stage. Fold whipped cream into cooled chocolate mixture.
  • Spread over cooled cake. Chill for at least 30 minutes, or until ready to serve.
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TIPS

  1. Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I’ve also used Hershey’s special dark cocoa powder. However, I haven’t tried Dutch-processed cocoa powder with this cake.
  2. Salt: If you don’t have kosher salt, use ½ teaspoon table salt instead.
  3. Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a quick substitute with this recipe.
  4. Water: I use hot tap water about (150F).
  5. Semisweet baking chocolate: If you’d like a sweeter mousse, you can use milk baking chocolate.
  6. Milk: Any milk from skim to whole milk will work.

Moist dark chocolate cake that’s topped with an easy chocolate mousse.

  • PREP TIME: 50 minutes
  • COOK TIME: 30 minutes
  • TOTAL TIME: 1 hour 20 minutes
  • SERVINGS: 20 servings
  • COURSE: Dessert
  • CUISINE: American
  • KEYWORD: chocolate mousse cake, chocolate mousse cake recipe

INGREDIENTS

CHOCOLATE CAKE

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water (not boiling)
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CHOCOLATE MOUSSE

  • 1 ½ cups mini marshmallows
  • 8 ounces semisweet baking chocolate (chopped)
  • ½ cup milk
  • 2 cups cold heavy whipping cream
  • ½ teaspoon vanilla extract

INSTRUCTIONS

CHOCOLATE CAKE

  1. Preheat oven to 350 F. Grease a 9×13-inch baking pan. Set aside.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together buttermilk and vegetable oil.
  4. Whisk in eggs one at a time.
  5. Stir in dry ingredients until just combined.
  6. Add hot water and vanilla.
  7. Whisk until just combined.
  8. Pour batter into prepared baking dish.
  9. Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
  10. Cool to room temperature.

CHOCOLATE MOUSSE

  1. To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
  2. Cook over low heat, stirring constantly, until melted and well-combined.
  3. Remove from heat, and cool completely.
  4. In a large bowl, beat whipping cream and vanilla together to soft peak stage.
  5. Fold whipped cream into cooled chocolate mixture.
  6. Spread over cooled cake.
  7. Chill for at least 30 minutes, or until ready to serve.
  8. Refrigerate any leftovers.
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NOTES

  • Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I’ve also used Hershey’s special dark cocoa powder. However, I haven’t tried Dutch-processed cocoa powder with this cake.
  • Salt: If you don’t have kosher salt, use ½ teaspoon table salt instead.
  • Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a quick substitute with this recipe.
  • Water: I use hot tap water about (150F).
  • Semisweet baking chocolate: If you’d like a sweeter mousse, you can use milk baking chocolate.
  • Milk: Any milk from skim to whole milk will work.
  • Nutrition facts are estimates.

NUTRITION INFORMATION

SERVING: 1serving | CALORIES: 449kcal (22%) | CARBOHYDRATES: 63g (21%) | PROTEIN: 6g (12%) | FAT: 21g (32%) | SATURATED FAT: 13g (65%) | CHOLESTEROL: 51mg (17%) | SODIUM: 279mg (12%) | POTASSIUM: 294mg (8%) | FIBER: 4g (16%) | SUGAR: 36g (40%) | VITAMIN A: 405IU (8%) | VITAMIN C: 0.2mg | CALCIUM: 71mg (7%) | IRON: 3.1mg (17%)

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