Chocolate Mousse Cake Recipe

Melt Chocolate and Butter

Preheat the oven to 180°C (350°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Set over a pot of simmering water and stir until melted and smooth. Remove from heat and let it cool slightly.

Mix Eggs and Sugar

In a separate bowl, whisk together the large eggs and granulated sugar until light and fluffy. This should take about 3-5 minutes.

Combine Mixtures

Gradually add the melted chocolate mixture to the egg mixture, stirring continuously. Add the vanilla extract and mix until combined.

Bake Cake

Pour the batter into a greased 9-inch springform pan. Bake for 25-30 minutes or until the cake has set but is still slightly moist in the center. Allow to cool completely in the pan.

Melt Chocolate

In a heatproof bowl, melt the 150g of dark chocolate using the same method as for the cake. Set aside to cool slightly.

Whip Cream

In a mixing bowl, whip 300ml of heavy cream until soft peaks form. Add 2 tablespoons of granulated sugar and continue whipping until stiff peaks form.

Combine Yolks and Chocolate

In another bowl, whisk together the egg yolks and vanilla extract. Gradually add the melted chocolate and mix until smooth.

Fold in Whipped Cream

Gently fold the whipped cream into the chocolate mixture until no streaks remain. Be careful not to deflate the whipped cream.

Layer Mousse on Cake

Once the cake has cooled, pour the mousse over the top of the cake in the springform pan. Spread evenly and refrigerate for at least 2 hours or until set.

Whip Cream

In a mixing bowl, whip 200ml of heavy cream until soft peaks form. Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract, and continue whipping until stiff peaks form.

Top the Cake

Once the mousse is set, carefully remove the cake from the springform pan. Spread the whipped cream over the top of the mousse layer. Decorate as desired.