Chocolate Mousse Cake Recipe

Prepare the Batter

Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, cocoa powder, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk together eggs, sugar, vanilla extract, milk, and vegetable oil. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Bake the Cake

Pour the batter into a greased and floured round cake pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before removing from the pan.

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler or microwave until smooth. Let it cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Combine Components

In another bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Fold the melted chocolate into the whipped cream, then gently fold in the egg whites until fully incorporated.

Heat the Cream

In a saucepan, heat the heavy cream and split vanilla bean over medium heat until just boiling. Remove from heat and let steep for 10 minutes.

Mix Yolks and Sugar

In a bowl, whisk the egg yolks and sugar until pale. Gradually add the warm cream mixture, stirring constantly.

Thicken the Sauce

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon. Strain through a fine sieve and cool.

Combine and Serve

Once the sponge cake is cooled, cut it in half and layer with chocolate mousse. Top with another layer of mousse. Serve slices drizzled with crème anglaise.