Dark Chocolate Mousse Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This dark chocolate mousse cake is my go to dessert when I want something impressive but don't have all day. The beauty of this recipe is that you'll have a stunning, bakery quality cake on the table in under an hour with just basic ingredients you probably already have at home. Dark chocolate is packed with antioxidants and flavonoids that are genuinely good for you, so you can feel a tiny bit virtuous while indulging. The mousse layer is incredibly silky and rich, perfectly balanced by the tender cake base beneath. It's honestly one of my favorite weekend treats because it looks fancy enough to serve guests but comes together with minimal fuss.
Ella x
Ingredients
- 400dark chocolate
- 200milk chocolate
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter, softened
- 2 egglarge eggs
- 1 tspvanilla extract
- 120dark chocolate chips
- 200 mlheavy whipping cream
- 20 gcocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease and flour a 20cm round cake pan.
Tip: Optional: Dust the pan with cocoa powder for extra flavor.
- 2
In a medium bowl, whisk together the flour, sugar, and cocoa powder.
Tip: Mix until just combined.
- 3
In a separate bowl, whisk together the butter and eggs.
Tip: Use an electric mixer until light and fluffy.
- 4
Melt the dark chocolate and milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth.
- 5
Whisk the melted chocolate into the butter and egg mixture.
Tip: Mix until well combined.
- 6
Add the flour mixture to the chocolate mixture and whisk until just combined.
Tip: Be careful not to overmix.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- 8
Allow the cake to cool completely in the pan.
Tip: This will help it set and make it easier to remove from the pan.
- 9
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Tip: Add the vanilla extract and mix until combined.
- 10
To assemble the cake, place the cooled cake on a serving plate.
Tip: Top with the whipped cream and decorate with dark chocolate chips.
- 11
Refrigerate the cake for at least 30 minutes to allow the flavors to meld together.
Tip: Slice and serve.
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