Dreaming of the perfect dessert? This Chocolate Mousse Cake is your answer! It features a tender, moist chocolate biscuit base topped with an incredibly rich, silky, and airy chocolate mousse. Best of all, the mousse requires no baking and sets perfectly in the fridge. It’s an elegant show-stopper that’s surprisingly easy to make.
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Prep Time: 30 minutes | Cook Time: 15 minutes | Chilling Time: 4+ hours | Total Time: 5 hours (includes chilling) | Serves: 8
Why You’ll Love This Recipe ❤️
- Irresistible Texture: The perfect combination of soft cake and cloud-like mousse.
- No-Bake Mousse: The luxurious topping comes together without an oven.
- Deep Chocolate Flavor: Using dark chocolate ensures a rich, not-too-sweet dessert.
- Make-Ahead Marvel: Perfect for preparing in advance for parties and special occasions.
Ingredients 📝
For the Chocolate Biscuit Base:
- 125 g All-Purpose Flour
- 20 g Cocoa Powder (unsweetened)
- 70 g Granulated Sugar
- 1 teaspoon Baking Powder (Note: 1 cup is likely a typo; 1 tsp is standard)
- 1 pinch of Salt
- 60 ml Neutral Oil (e.g., vegetable or canola)
- 1 Large Egg (room temperature)
- 120 ml Milk (room temperature)
- 120 ml Hot, Strong Coffee
For the Chocolate Mousse:
- 130 ml Milk
- 2 Large Egg Yolks
- 160 g Dark Chocolate (chopped)
- 250 ml Heavy Cream (or Double Cream), very cold
Equipment 🧰
- 8-inch (20 cm) round springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Saucepan
Instructions 🧑🍳
Step 1: Bake the Chocolate Biscuit
- Preheat and Prep: Preheat your oven to 170°C (340°F / 150°C Fan). Grease and line an 8-inch springform pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the 125g flour, 20g cocoa powder, 70g sugar, 1 tsp baking powder, and a pinch of salt.
- Add Wet Ingredients: Make a well in the center and add the 60ml oil, 1 egg, and 120ml milk. Whisk until the batter is just smooth and combined.
- Incorporate Coffee: Carefully pour in the 120ml hot coffee and stir until you have a thin, liquid batter.
- Bake: Pour the batter into your prepared pan and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan on a wire rack. Do not remove it from the pan.
Step 2: Prepare the Chocolate Mousse
- Melt Chocolate: Place the 160g of chopped dark chocolate in a heatproof bowl. Melt it in short bursts in the microwave or over a double boiler. Set aside to cool slightly.
- Temper Egg Yolks: In a small saucepan, heat the 130ml of milk until it is just steaming. In a separate bowl, whisk the 2 egg yolks. Very slowly, pour the hot milk into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
- Combine with Chocolate: Pour the egg and milk mixture into the bowl of melted chocolate. Stir until it’s completely smooth and glossy. Set aside to cool to room temperature.
- Whip the Cream: Using an electric mixer, whip the 250ml of very cold heavy cream until it forms stiff peaks.
- Fold it Together: Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. Be gentle to keep the mousse airy.
Step 3: Assemble and Chill
- Assemble: Pour the fluffy chocolate mousse directly over the fully cooled biscuit base in the springform pan. Use a spatula to spread it into an even layer.
- Chill: Carefully transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, until the mousse is completely set.
Step 4: Serve and Enjoy!
- Serve: Run a warm knife around the edge of the pan before unclipping the springform. Decorate with chocolate shavings, a dusting of cocoa powder, or fresh berries.
- Slice and Enjoy! Use a hot, dry knife to cleanly slice each piece. Enjoy your masterpiece! 🎉
Chef’s Notes & Tips 💡
- Room is Key: Using room temperature egg and milk for the biscuit helps create a smoother batter.
- Don’t Over-mix: When folding the whipped cream into the chocolate, be patient and gentle to maintain the mousse’s light texture.
- Coffee’s Role: The hot coffee intensifies the chocolate flavor without making the cake taste like coffee. You can use hot water if you prefer.
- Chilling Time: Do not rush the chilling process. The mousse needs ample time to set properly for the perfect slice.
Frequently Asked Questions ❓
Q: Can I make this without eggs?
A: The egg yolks in the mousse are crucial for structure and richness. For a true egg-free alternative, you’d need to use a different mousse base (like one with gelatin).
Q: My mousse is runny. What happened?
A: This usually means the cream was not whipped to stiff peaks, the chocolate was too warm when folded in, or it needs more time to chill.
Q: How long will this cake keep?
A: Stored covered in the refrigerator, it will stay delicious for up to 3 days.
Q: Can I use milk chocolate instead of dark?
A: Yes, but the mousse will be much sweeter. We recommend using a high-quality dark chocolate (around 60-70% cocoa) for the best flavor balance.
If you make this recipe, be sure to leave a comment below and rate it! We love seeing your creations—tag us on social media! 📸
