Dark Chocolate Mousse Cake (Print Version)
Layers of moist chocolate sponge and creamy mousse topped with glossy glaze for an indulgent French dessert.
# What You'll Need:
→ Chocolate Sponge
01 - 3 large eggs, room temperature
02 - 100 g granulated sugar
03 - 80 g all-purpose flour
04 - 20 g unsweetened cocoa powder
05 - 1/2 tsp baking powder
06 - 1/4 tsp salt
07 - 30 ml whole milk
08 - 30 ml vegetable oil
09 - 1 tsp vanilla extract
→ Dark Chocolate Mousse
10 - 250 g high-quality dark chocolate (60–70%), chopped
11 - 400 ml heavy cream, cold
12 - 3 large egg yolks, room temperature
13 - 60 g granulated sugar
14 - 2 tbsp water
15 - 1/2 tsp vanilla extract
16 - Pinch of salt
→ Chocolate Glaze
17 - 120 g dark chocolate, chopped
18 - 80 ml heavy cream
19 - 1 tbsp unsalted butter
# Steps:
01 - Preheat oven to 350°F. Grease and line the base of a 9-inch springform pan with parchment paper.
02 - In a bowl, sift together flour, cocoa powder, baking powder, and salt.
03 - In a separate bowl, beat eggs and sugar with an electric mixer until pale and tripled in volume, about 5 minutes.
04 - Gently fold in the dry ingredients. Drizzle in milk, oil, and vanilla extract; mix gently until just combined.
05 - Pour batter into the pan and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
06 - Melt chocolate in a heatproof bowl over simmering water (double boiler), stirring until smooth. Cool slightly.
07 - In a small saucepan, combine sugar and water. Heat until sugar dissolves and mixture comes to a simmer.
08 - In a separate bowl, beat egg yolks. Gradually pour the hot syrup into the yolks, whisking constantly, until pale and thick.
09 - Stir the melted chocolate and vanilla extract into the egg yolk mixture. Add a pinch of salt.
10 - In a clean bowl, whip cream to soft peaks. Fold one-third of the whipped cream into the chocolate mixture to lighten, then gently fold in the remainder until smooth.
11 - Remove cooled sponge from pan and place it on a serving platter. Clean and reassemble the pan ring around the sponge.
12 - Pour mousse over the sponge, smoothing the top. Refrigerate for at least 4 hours, or until set.
13 - Heat cream until just simmering, then pour over chopped chocolate and butter. Let sit 1 minute, then stir until glossy and smooth. Cool for 10 minutes.
14 - Remove cake from pan. Pour glaze over the mousse layer, allowing it to drip down the sides. Smooth with a spatula.
15 - Chill for 30 minutes to set the glaze before serving.
# Expert Tips:
01 -
- The contrast between the airy sponge and impossibly rich mousse creates a texture that makes people pause after their first bite
- This cake actually improves overnight, meaning you can make it a day ahead and appear effortless when guests arrive
02 -
- Overwhipped cream grainy when folded into chocolate, so stop the mixer as soon as soft peaks form
- The glaze sets quickly once poured, so have your cake positioned exactly where you want it before glazing
03 -
- Run your knife under hot water and wipe it dry between slices for perfectly clean cuts through the mousse
- If your glaze develops small air bubbles, lightly pass a kitchen torch over the surface to smooth them out