This chocolate mousse cake is rich, indulgent, and surprisingly easy to make. It combines a simple chocolate cake base with a fluffy chocolate mousse topping, using easy-to-find ingredients.
Equipment
Cake tin with removable sides
Parchment paper
Cooking spray
Ingredients
1 cup (133g) all-purpose flour
¾ cup (150g) sugar
⅓ cup (30g) cocoa powder
1 tablespoon baking soda
½ tablespoon baking powder
¼ tablespoon salt
¼ cup (60ml) vegetable oil
1 large egg
½ cup (120ml) full-fat buttermilk
½ cup (120ml) hot water or hot coffee
2 cups (370g) chocolate chips (or dark chocolate)
2⅓ cups (560ml) heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons vanilla essence
1 teaspoon instant coffee or espresso powder (optional)
Garnishes: raspberries or chopped chocolate
Instructions
Chocolate cake:
Preheat the oven to 350°F (177°C). Grease your cake tin with cooking spray, and line the bottom with parchment paper.
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the vegetable oil, egg, vanilla extract, and buttermilk to the dry ingredients. Mix, then gradually whisk in the hot water (or coffee) until smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Let the cake cool completely before moving on to the mousse layer.
Chocolate mousse:
In a small saucepan, heat the heavy cream over medium heat, whisking constantly until it begins to simmer. Pour the cream over the chocolate chips and whisk until smooth. Let it cool to room temperature (around 25 minutes).
In a separate bowl, whip the remaining 1⅓ cups of heavy cream with powdered sugar, vanilla extract, and optional espresso powder. Mix on low speed first, then increase the speed to high, beating until stiff peaks form (about 4 minutes).
Once the melted chocolate mixture has cooled to room temperature, gently fold the whipped cream into the chocolate using a rubber spatula.
To serve:
Carefully remove the cooled cake layer from the pan. Level the top with a knife to create a flat surface and return it to the tin lined with parchment.
Pour the prepared chocolate mousse over the cake layer and smooth it evenly with a spatula. Refrigerate for at least 6 hours or overnight for the mousse to set properly.
Unmold the cake, garnish it with raspberries or chopped chocolate, and enjoy. Store in the fridge for up to 5 days.
No buttermilk? Make some by adding two teaspoons of white vinegar to half cup of whole milk.
