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Easy Chocolate Mousse Cake Recipe (with Video)

Sesame-free, Added sugar, Vegetarian
bakewithzoha
By
bakewithzoha

Discover our Easy Chocolate Mousse Cake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 30min | Cook 14min

Ingredients

Chocolate Genoise Sponge Cake
- 2 Large eggs
- 55 g Sugar
- 40 g All purpose flour
- 10 g Cocoa powder
- 0.125 tsp Salt
- 0.25 tsp Baking powder
Chocolate Ganache
- 300 g milk chocolate, chopped (Cadbury dairy milk preferred)
- 360 g Heavy cream
Chocolate Mousse
- chocolate ganache
- 240 g Heavy cream, chilled
Whipped Cream (optional)
- 180 g Cream
- 1 tbsp Granulated sugar
- 2 tbsp Cocoa powder, to serve
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Directions

Preparation
1. Pre-heat the oven to 350F and prepare a 9x9" pan with parchment paper.
Cake
1. Whisk the eggs and sugar using an electric or stand mixer for 3-4 minutes until they triple in volume and reach the ribbon stage.
2. Then sift in the dry ingredients, and fold very gently until they are combined. Take care not to knock out the air in the batter.
3. Transfer to the pan and bake for ~13-14 minutes.
4. Let the cake cool.
Ganache
1. Bring the cream to just boiling, and pour over the chopped chocolate in a large bowl.
2. Cover with a lid or plate and wait 5 minutes to allow the chocolate to melt.
3. Stir until you get a creamy smooth ganache.
4. Place the ganache in the fridge for 20-30 minutes to cool down (it should not solidify).
Mousse
1. Whip up the heavy cream for the mousse until it reaches stiff peaks.
2. Gently fold the cream into the cooled ganache in 2-3 additions until a light mousse is formed. Take care not to knock out the air.
Assembly
1. Take a 9x9 pan (the same pan you baked in will work) and line it with 2 sheets of parchment paper going in opposite directions. These will allow unmolding the cake.
2. Place the cooled cake inside, and then pour over the chocolate mousse.
3. Spread it evenly, and chuck into the freezer for 20 minutes.
Decoration
1. In the meanwhile, whip the cream and sugar for the whipped cream until they reach medium peaks.
2. When the mousse is somewhat set, top with the whipped cream and spread it evenly.
Serving
1. Let the cake cool in the freezer for 1 hour. It should be stiff after that, allowing you to easily remove it from the pan.
2. Dust with cocoa powder and slice into individual servings.
3. Store in the fridge!

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