Chocolate Mousse Cake

No ratings yet

This Chocolate Mousse Cake is made with a chocolate sponge cake, semi-sweet and milk chocolate mousses, and finished with a rich, chocolate ganache poured over top to act as the frosting

Prep Time45

Cook Time15

Chill Time20

Total Time1 20

Servings: slices

Author: Miranda Couse

Equipment

3 8-inch cake pans
parchment paper rounds
angled spatula
round wire rack
large baking sheet

Ingredients

Sponge Cake

9 large eggs separated
1 ½ cups granulated sugar divided
3/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract

Chocolate Mousse

1 2/3 cups heavy whipping cream divided
4 ounces milk chocolate baking chocolate chopped
4 ounces semi-sweet baking chocolate chopped

Chocolate Ganache

8 ounces semi-sweet baking chocolate chopped
1 cup heavy cream or heavy whipping cream

Instructions

Sponge Cake

Preheat the oven to 350 degrees F. Grease 3 8-inch cake pans with nonstick cooking spray. Line the bottom of each pan with parchment paper rounds and lightly spray them with nonstick cooking spray.
Separate the egg yolks from the whites and place the yolks into a mixing bowl and the egg whites in a stand mixer bowl.
Place the bowl of egg whites on the stand mixer fitted with the whisk attachment and beat on medium speed for 2-3 minutes until they form soft peaks.
Slowly add 1/3 cup of the sugar and continue beating until the whites hold stiff peaks. Transfer the egg whites to a bowl and set aside.
Clean the bowl of your stand mixer. Add the egg yolks and the remaining granulated sugar. Beat the egg yolks until they’re light yellow in color and pale.
Add the vanilla and sift in the cocoa powder. Mix on low speed until combined.
Fold one-third of the egg whites into the chocolate mixture, making sure not to deflate the batter. Repeat the process with 2 more additions of egg whites to the batter until it is light and fluffy.
Evenly divide the batter amongst the prepared cake pans and bake for 10 to 12 minutes.
Remove the cakes from the oven and let them cool on a wire rack in their pans for 5 minutes before transferring them to the refrigerator while you make the mousse.

Chocolate Mousse

Place the chopped milk chocolate and the semi-sweet chocolate into 2 separate medium-sized bowls.
Bring 2/3 cup of heavy cream to a simmer in a small saucepan over medium heat.
Add 4 tablespoons of the hot cream to the milk chocolate and pour the remaining hot cream over the semi-sweet chocolate. Let the mixture sit for 1-2 minutes to soften the chocolate, then stir, so the chocolate has a smooth consistency. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of heavy cream until soft peaks form. You’ll have 2 cups of whipped cream at this point.
Fold 1 cup of the whipped cream into the milk chocolate mixture until no streaks of white are left. Place back into the fridge.
Add the remaining 1 cup into the semi-sweet chocolate mixture until fully incorporated and no white streaks remain. Place back into the fridge until needed.

Assembling the Chocolate Mousse Cake

Remove the cake layers from the pans and place one layer on a round wire rack with a large baking sheet under it.
Dollop the semi-sweet chocolate mousse on top of the cake layer and smooth it out with an angled spatula.
Place the second cake layer over the semi-sweet chocolate mousse and repeat the process with the milk chocolate mousse.
Top with the final cake layer and place the cake and wire rack in the refrigerator while you make the ganache.

Chocolate Ganache

Place the chopped semi-sweet baking chocolate into a small heat-proof bowl.
Place the heavy cream in a small saucepan over medium heat until it reaches a simmer.
Pour the hot cream over the chocolate, Let the mixture sit for 1-2 minutes to soften the chocolate, then stir, so the ganache has a smooth consistency.
Transfer the ganache to a bowl with a pour spout.
Remove the cake from the refrigerator, place the wire rack back on the baking sheet to catch any chocolate drips.
Slowly pour the ganache over the top and sides of the cake. Smooth out any divots or bumps using an angled spatula. You can scrape and re-heat any extra dripped chocolate from the baking sheet to reuse.

Notes

If the ganache becomes too thick, heat in 30-second intervals until smooth and pourable.
Use good quality chocolate as this is the star of the show!
Breaking the chocolate into smaller pieces will allow it to melt quicker when the hot cream is poured over it.

Make Ahead: Each component of this cake can be made 2 to 3 days ahead of time and the cake can be assembled when it's convenient.

Storage: Store the cake in a cake container in the refrigerator for up to 5 days. Let the slices sit at room temperature for 15 to 20 minutes before serving for the best texture.

Freezing: Let the ganache set up in the fridge first. Wrap the cake tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition