Chocolate Mousee Cake Recipe

Prepare the Cake Base

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.

In a separate bowl, whisk the eggs and granulated sugar until light and fluffy. Add the vanilla extract and mix well.

Fold the melted chocolate mixture into the egg mixture until well combined.

Sift the all-purpose flour and salt over the chocolate mixture. Gently fold in until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Mousse

In a large mixing bowl, whip the heavy cream until soft peaks form.

In a separate bowl, combine the powdered sugar and cocoa powder. Gradually add this to the whipped cream, continuing to whip until stiff peaks form.

Gently fold the whipped chocolate mousse into the whipped cream until well incorporated.

Assemble the Cake

Once the cake has cooled completely, slice it horizontally into two equal layers.

Spread a generous layer of chocolate mousse on top of the bottom layer of the cake.

Place the second layer of the cake on top and frost the top and sides with the remaining chocolate mousse.

Chill the cake in the refrigerator for at least 2 hours before serving to allow the mousse to set.