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Easy Chocolate Mousse Cake

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★★★★

4 from 9 reviews

A decadent chocolate cake base topped with silky eggless chocolate mousse, soaked in syrup for extra moisture, and finished with whipped cream. This no-bake mousse layer makes it rich yet light.

Ingredients

Scale
  • 1 ¼ cups (155 g) all-purpose flour
  • ½ cup (50 g) cocoa powder (Dutch processed)
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 1 ¼ cups (250 g) light brown sugar
  • ½ cup (112 g) olive oil
  • ¾ cups (180 g) water or coffee
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅓ cup (65 g) white sugar
  • ½ cup (120 g) water
  • 1 tablespoon (15 g) brandy or cognac
  • ¾ cups (180 g) milk
  • 2 tablespoons cocoa powder (Dutch processed)
  • 14.1 oz (400 g) dark chocolate (55% – 70% cocoa, chopped)
  • 2 tablespoons (42 g) honey
  • 1 ½ cups (360 g) heavy whipping cream (35% fat, very cold)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch springform pan. Whisk flour, cocoa, baking powder, salt, and sugar. Add oil, water or coffee, eggs, and vanilla; mix until smooth. Pour into pan and bake 30-35 minutes until toothpick clean. Cool completely.
  2. For syrup: Boil sugar and water, simmer 2 minutes, cool, stir in brandy. Poke holes in cooled cake, brush with syrup.
  3. For mousse: Heat milk with 2 tbsp cocoa until almost boiling, remove from heat, add chopped chocolate and honey, stir until melted and cool to lukewarm. Whip cold cream to stiff peaks. Fold small amount of cream into chocolate, then fold into remaining cream until uniform. Pour over cake, chill 4+ hours or overnight.

Notes

Use Dutch-processed cocoa for richer flavor. Chill mousse at least 4 hours for best set. Garnish with whipped cream and chocolate shavings. Substitute coffee with water if caffeine-sensitive.

Nutrition

Find it online: https://www.rapidrecipes.blog/chocolate-mousse-cake-2/