Chocolate Mousse Cake Recipe
Chocolate mousse cake with chocolate curls, chocolate ganache, raspberry sauce, and whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake and Filling
Method
Cake Preparation
- 1
Prepare the Chocolate Base
Preheat your oven to 350°F (175°C). Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2
- 3
Bake the Cake
Pour the batter into a greased 8-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- 4
Prepare the Mousse
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. In another bowl, whip the heavy cream until soft peaks form. Gently fold the gelatin mixture into the whipped cream. Then fold in the cooled chocolate mixture.
- 5
Assemble the Cake
Once the cake is cooled, slice it in half horizontally. Spread half of the mousse between the layers and top with the remaining mousse. Refrigerate for at least 4 hours or until set.
- 6
Prepare the Ganache and Serve
For the ganache, heat 100g of heavy cream until just boiling and pour over 100g of chopped dark chocolate. Let it sit for a couple of minutes, then stir until smooth. Pour over the set mousse cake. Serve with raspberry sauce and whipped cream.
