Decadent Dark Chocolate Mousse Cake

A rich and indulgent chocolate mousse cake that combines a moist cake base with a light and airy mousse, perfect for any occasion.

Prep Time 30

Cook Time 35

Total Time 3

Course Dessert

Cuisine American

Servings slices

Calories 350 kcal

1.5 cups all-purpose flour This forms the base of your cake, giving it structure.
1 cup granulated sugar Sugar adds sweetness and helps the cake rise.
0.5 cup unsweetened cocoa powder This ingredient gives the cake its deep chocolate flavor.
1 teaspoon baking powder A leavening agent that helps the cake rise.
0.5 teaspoon baking soda Another leavening agent that works with the baking powder.
0.25 teaspoon salt Salt enhances the flavors of the other ingredients.
0.5 cup unsalted butter, softened Butter adds richness and moisture to the cake.
2 large eggs Eggs provide structure and help bind the ingredients together.
1 teaspoon vanilla extract This adds a lovely aroma and flavor.
1 cup buttermilk Buttermilk keeps the cake moist and tender.
1 cup dark chocolate chips (70% cocoa or higher) These chips melt beautifully, adding a luscious chocolate flavor.
1 cup heavy cream Heavy cream is essential for making the mousse light and airy.
2 tablespoons powdered sugar This sweetens the whipped cream topping.
1 teaspoon vanilla extract (for whipped cream) This enhances the flavor of the whipped cream.

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients well. Add the softened unsalted butter, large eggs, vanilla extract, and buttermilk to the dry mixture. Using an electric mixer, beat the mixture on medium speed for about 2 minutes. Gently fold in the dark chocolate chips.
In a separate bowl, pour in the heavy cream. Using a hand mixer, whip the cream until soft peaks form. Gradually add the powdered sugar and the teaspoon of vanilla extract. Continue whipping until you achieve stiff peaks.
After the cake has baked for 30-35 minutes, check it with a toothpick. If it comes out clean, remove the cake from the oven. Allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, slice the cake in half horizontally. Place one layer on a serving plate and spread a generous amount of the whipped mousse over it. Place the second layer on top and spread the remaining mousse on top of the cake.
Refrigerate the cake for at least 120 minutes to allow the mousse to set properly.

Calories: 350kcalProtein: 5gSodium: 200mg

Keyword cake, chocolate, mousse

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