A friend of mine ordered a Chocolate Mousse Cake a couple of weeks ago. I had never made one, but said yes and then figured it out. I occasionally like to live on the edge.
As with most baking experiments, I anticipated that it’d either be terribly difficult/never to be made again, or I’d pick up a new skill. What I didn’t expect was how easy this cake would be.
I mean really, really easy.
Like so easy, you’re going to wonder why you haven’t been making this for years.
Chocolate Mousse Cake does take time–the cake base has to cool and there’s a long chill once the mousse layer is added–but none of the steps are difficult at all. And at the end, you have this three-layered beauty of a cake that’s airy on the top, rich on the bottom, and completely loaded with chocolate flavor. Oh. My. Goodness.
The base of this cake is my grain-free version of Molly Wizenberg’s Winning Hearts & Minds Cake. This seven-ingredient, no-mixer cake is delightfully easy and so delicious, it’s stupid. I have made it so many times that I have memorized the recipe–once I make it for someone, they request it over and over. I’ve yet to find anyone who doesn’t love it! It’s really hard to improve on this chocolate cake, but piling it high with chocolate mousse is a good start 😊
And speaking of chocolate mousse, this one is super simple to make. There’s no gelatin or egg whites here–this recipe is basically just chocolate, whipped cream, and a cocoa powder slurry. Just gently fold it all together and pile into the pan with the cake. Press some plastic wrap to the top and chill it until the mousse is firm.
When the mousse is ready, run a knife around the edge of the pan and release the springform. Whip some cream, pile it onto the mousse and spread it into an even layer. Smooth the edges, scatter some chocolate curls over the top, and try not to eat the whole thing. With dense cake, fluffy chocolate mousse, and whipped cream, it’s a real concern 🤣
Y’all. Y’all! Chocolate Mousse Cake is going to be my new go-to for all occasions. The ease-to-“OMG” ratio is off the charts! This cake is just as at home at a casual fall picnic as it is at a dinner party. And since it’s gluten-free, it might be one dessert that everyone at your Thanksgiving table can agree on.
Chocolate Mousse Cake: it brings people together.
Chocolate Mousse Cake {Grain-Free}
mousse adapted from Brown Eyed Baker
makes one 9-inch round cake
Cake:
7 ounces bittersweet chocolate, chopped
7 ounces unsalted European-style butter, cut into small pieces
1 1/3 cups granulated sugar
5 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon cocoa powder (natural or Dutch process)
1/2 teaspoon Kosher or sea salt
Mousse:
7 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons hot tap water
1 1/2 cups heavy cream, cold
1 teaspoon pure vanilla extract
1 1/2 tablespoons confectioner’s sugar
pinch of Kosher or sea salt
Whipped Cream & Garnish:
1 1/2 cups heavy cream, cold
2 tablespoons confectioner’s sugar
chocolate curls, for garnish (optional)
READ THE ENTIRE RECIPE BEFORE PROCEEDING.
Preheat oven to 375F. Grease a 9-inch springform pan with butter. Line the bottom with parchment and grease again. Set aside.
In a double boiler or the microwave, melt dark chocolate and butter together, stirring occasionally, until smooth. Whisk in sugar. Allow to cool slightly.
Whisk in one egg at a time, combining completely after each addition. Stir in vanilla. Whisk in cocoa powder and salt, scraping down the bowl as necessary. Pour batter into prepared pan. Bake for 20-25 minutes, until the center jiggles just slightly when the pan is jostled. Let cool completely in the pan on a rack, about 90 minutes to 2 hours. Do not remove the springform. Cake may be made up to a day in advance.
Make the mousse. In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth. Let cool to room temperature.
In a small bowl, whisk together cocoa powder and hot tap water.
In a large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and salt. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.
Transfer melted chocolate to a medium-large mixing bowl. Use a silicone spatula or wooden spoon to stir the cocoa powder mixture and 1/3 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate until no white streaks remain.
Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours or overnight.
Remove cake from the refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform.
Make the whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.
Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Garnish with chocolate curls, if desired.
Serve cake immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.
e2 bakes brooklyn 
