Chocolate lovers, rejoice! The Easy Chocolate Mousse Cake is a delightful dessert that combines the rich flavors of chocolate brownie with a light and airy mousse. It’s a crowd-pleaser that’s perfect for any occasion, whether it’s a birthday, holiday, or just a treat for yourself. With simple ingredients and clear directions, you’ll have a stunning cake ready in no time!
Why Make This Recipe
This recipe is not only simple to follow but also results in a luxurious dessert without much fuss. The combination of a chewy brownie base and a creamy mousse topping creates a delightful contrast in texture. Additionally, this cake can be made ahead of time, making it an excellent option for entertaining guests. Plus, who can resist chocolate?
How to Make Easy Chocolate Mousse Cake
Ingredients:
- 8 tablespoons unsalted butter (120 grams)
- 1 cup granulated sugar (200 grams)
- 3/4 cup cocoa powder (84 grams)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour (60 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 cups cold heavy whipping cream (480 mL, divided)
- 1 teaspoon vanilla extract
- 6 ounces chopped semisweet chocolate (about 1 cup, not chocolate chips)
- 2 large eggs
Directions:
- Preheat your oven to 325°F. Spray a 9-inch round springform pan with nonstick cooking spray.
- In a microwave-safe bowl, combine the diced butter, 1 cup granulated sugar, and 3/4 cup cocoa powder. Microwave for 30 seconds, stir, then heat for another 30 seconds until the butter is melted and the mixture is smooth.
- Stir in the salt and 1 teaspoon vanilla extract.
- Add 2 eggs, mixing vigorously until the mixture is glossy and combined.
- Sprinkle the flour over the top. Stir vigorously for at least 50 strokes.
- Pour the mixture into the prepared springform pan, smoothing the top. Bake for 29–32 minutes until a toothpick inserted into the center comes out with moist crumbs. Let the brownie base cool completely in the pan.
- For the mousse, beat 2 eggs with 1/4 cup granulated sugar in a large bowl until pale and thick.
- In a separate bowl, beat in half of the cold heavy cream (1 cup) until just combined with the egg mixture.
- Pour this mixture into a saucepan and cook over medium heat while stirring constantly, until just thickened (3–4 minutes).
- Remove from heat, add the chopped chocolate, cover, and let it sit for 1 minute. Whisk until smooth.
- Chill the chocolate mixture in the refrigerator for about an hour until it’s cooled and slightly thickened.
- In a clean bowl, beat the remaining 1 cup cold whipping cream until soft peaks form.
- Break the chilled chocolate mixture into pieces and gradually mix it into the whipped cream. Add the final teaspoon of vanilla extract.
- Spread the mousse evenly over the cooled brownie base in the springform pan. Refrigerate for at least an hour before serving.
- Carefully remove the springform pan ring, slice, and serve your beautiful cake. Store leftovers in the fridge.
How to Serve Easy Chocolate Mousse Cake
Serve this decadent cake chilled for the best taste and texture. You can garnish it with whipped cream, chocolate shavings, or fresh berries for an extra touch. Pair with a good cup of coffee or your favorite dessert wine to round out the experience.
How to Store Easy Chocolate Mousse Cake
To store leftovers, cover the cake tightly and keep it in the refrigerator. The cake should stay fresh for about 3-4 days. If you need to prepare it ahead of time, you can make it a day in advance.
Tips to Make Easy Chocolate Mousse Cake
- Make sure to let the brownie base cool completely before adding the mousse on top for better layering.
- Use a good quality chocolate for the mousse; this can really enhance the flavor.
- If you’re short on time, you can make the brownie base a day before and assemble the cake the next day.
Variation
For a unique twist, consider adding a layer of raspberry puree between the brownie and the mousse or mix in some orange zest to the chocolate mousse for a refreshing hint of citrus.
FAQs
Can I use chocolate chips instead of chopped chocolate?
While you can use chocolate chips, chopped chocolate will melt better and give a smoother mousse texture.
How do I know when the brownie base is done baking?
A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
Can I freeze the Easy Chocolate Mousse Cake?
It’s not recommended to freeze the mousse, as it may change texture. However, you can freeze the brownie base and then prepare the mousse fresh when you’re ready to assemble the cake.
Enjoy making and indulging in this fantastic Easy Chocolate Mousse Cake! Your friends and family will surely be impressed.
Easy Chocolate Mousse Cake
Ingredients
For the Brownie Base
- 8 tablespoons unsalted butter Diced
- 1 cup granulated sugar For brownie base
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
For the Mousse
- ¼ cup granulated sugar
- 2 cups cold heavy whipping cream Divided
- 1 teaspoon vanilla extract
- 6 ounces chopped semisweet chocolate About 1 cup, not chocolate chips
- 2 large eggs
Instructions
Preparation
- Preheat your oven to 325°F. Spray a 9-inch round springform pan with nonstick cooking spray.
- In a microwave-safe bowl, combine the diced butter, 1 cup granulated sugar, and 3/4 cup cocoa powder. Microwave for 30 seconds, stir, then heat for another 30 seconds until the butter is melted and the mixture is smooth.
- Stir in the salt and 1 teaspoon vanilla extract.
- Add 2 eggs, mixing vigorously until the mixture is glossy and combined.
- Sprinkle the flour over the top. Stir vigorously for at least 50 strokes.
- Pour the mixture into the prepared springform pan, smoothing the top. Bake for 29–32 minutes until a toothpick inserted into the center comes out with moist crumbs. Let the brownie base cool completely in the pan.
Preparing the Mousse
- Beat 2 eggs with 1/4 cup granulated sugar in a large bowl until pale and thick.
- In a separate bowl, beat in half of the cold heavy cream (1 cup) until just combined with the egg mixture.
- Pour this mixture into a saucepan and cook over medium heat while stirring constantly, until just thickened (3–4 minutes).
- Remove from heat, add the chopped chocolate, cover, and let it sit for 1 minute. Whisk until smooth.
- Chill the chocolate mixture in the refrigerator for about an hour until it’s cooled and slightly thickened.
- In a clean bowl, beat the remaining 1 cup cold whipping cream until soft peaks form.
- Break the chilled chocolate mixture into pieces and gradually mix it into the whipped cream. Add the final teaspoon of vanilla extract.
Assembling and Serving
- Spread the mousse evenly over the cooled brownie base in the springform pan. Refrigerate for at least an hour before serving.
- Carefully remove the springform pan ring, slice, and serve your beautiful cake.
