Mousse au Chocolat, with its velvety texture and rich chocolate flavor, is a timeless dessert that never fails to impress. Elevating this classic treat to new heights, we present a recipe for Mousse au Chocolat Cake that combines the lightness of mousse with the indulgence of cake layers. Prepare to dazzle your taste buds and delight your guests with this heavenly creation.
Ingredients:
For the Cake Layers:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
For the Mousse:
- 8 ounces semi-sweet chocolate, chopped
- 2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Chocolate shavings or curls
- Fresh berries (optional)
Instructions:
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Gradually stir in boiling water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Mousse:
- Place the chopped chocolate in a heatproof bowl.
- In a saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
- Gently stir the chocolate and cream until smooth and well combined. Set aside to cool to room temperature.
- In a separate mixing bowl, whip the remaining 1 1/2 cups of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream until fully incorporated. Be careful not to deflate the mousse.
- Assemble the Cake:
- Place one of the cooled cake layers on a serving plate or cake stand.
- Spread a generous layer of mousse evenly over the top of the cake layer.
- Carefully place the second cake layer on top of the mousse and press down gently to secure.
- Cover the entire cake with the remaining mousse, using a spatula to create swirls or peaks for a decorative finish.
- Refrigerate the cake for at least 4 hours, or until the mousse is set.
- Garnish and Serve:
- Before serving, garnish the Mousse au Chocolat Cake with chocolate shavings or curls and fresh berries, if desired.
- Slice and serve chilled, savoring each decadent bite of this luxurious dessert.
With its luscious layers of moist chocolate cake and creamy mousse, this Mousse au Chocolat Cake is sure to be a showstopper at any gathering. Indulge your senses and treat yourself to a slice of pure chocolate bliss with this irresistible recipe.
