Chocolate Mousse Cake

Delight in the exquisite pleasure of this Chocolate Mousse Cake, a decadent creation tailor-made for chocolate aficionados and home cooks alike. The allure of Chocolate Mousse Cake transcends words; it’s a symphony of chocolate that fulfills every cocoa lover’s fantasy. This recipe brings that dream to life.

Within this confectionary masterpiece, you’ll discover layers of chocolatey delight that truly live up to the cake’s illustrious name. Starting with a soft, moist Devil’s Food cake base, this creation sets the stage for what’s to come.

At its heart lies a sumptuously velvety chocolate mousse, the very essence of indulgence, which blankets the cake layer. This mousse is a harmonious blend of rich chocolate flavors and very luxurious textures, elevating each bite to an exquisite chocolate crescendo.

To crown this creation, a luscious chocolate ganache drapes the top, adding a final layer of opulence. It’s the ultimate finishing touch, ensuring that every slice is a sensory journey through a world of chocolatey euphoria.

This isn’t just any Mousse Cake; it’s THE Chocolate Mousse Cake recipe, promising a dessert experience that transcends the ordinary. Whether you’re a seasoned home cook or just starting your culinary adventure, this recipe is your ticket to crafting a show-stopping dessert that will leave a lasting impression on your taste buds and the hearts of those fortunate enough to enjoy it.

Is this recipe not quite what you are looking for? Try these other excellent dessert recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.

Chocolate Mousse Cake

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Try this wonderfully decadent Chocolate Mousse Cake recipe. Chocolate Mousse Cake is every chocolate lovers dream!

• Author: Food Network
• Prep Time: 1:00
• Freezer: 1:00
• Cook Time: :45
• Total Time: 2:45
• Yield: 12 1x
• Category: Dessert
• Method: Stove / Freezer

Ingredients

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For the cake and mousse

• 1 18.25-ounce box devil’s food cake mix (plus required ingredients)
• 14 ounces bittersweet chocolate, chopped
• 12 tablespoons (1 1/2 sticks) unsalted butter, diced
• 1/4 cup strong coffee
• 10 large eggs, separated
• 1 1/2 cups plus 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups cold heavy cream

For the shell and sauce

• 12 ounces bittersweet chocolate, chopped
• 3/4 cup heavy cream
• 5 tablespoons light corn syrup
• 2 tablespoons unsalted butter

To serve

• 1 1/2 cups cold heavy cream
• 1 tablespoon sugar
• 1 pint vanilla ice cream

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Instructions

1. Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
2. Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
3. Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
4. Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
5. Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
6. Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
7. Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
8. Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
9. To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
10. Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.