Ultimate Chocolate Mousse Cake
The indulgent, show‑stopping dessert that’s perfect for birthdays, celebrations, or any moment you want to wow a crowd.
Introduction
If you’ve ever dreamed of serving a dessert that feels both elegant and comfortingly familiar, the Ultimate Chocolate Mousse Cake is your ticket to dessert glory. This medium‑difficulty masterpiece blends a light, airy chocolate mousse with a moist, almond‑kissed chocolate cake, all wrapped in a glossy ganache that drips seductively over the edges. Even if you’re still mastering the basics of baking, this recipe is approachable—just follow the step‑by‑step instructions, and you’ll have a cake that looks and tastes like it belongs in a five‑star patisserie.
Beyond its gorgeous appearance, the cake offers flexibility: a splash of Grand Marnier adds a sophisticated citrus‑orange lift, while decorative rice‑paper daisies give it a festive flourish. Best of all, the cake serves 10‑12 hungry guests, making it ideal for gatherings of any size. Ready to turn your kitchen into a chocolate haven? Let’s explore the full profile of this unforgettable dessert.
Meal Profile
| Attribute | Details |
|---|---|
| Title | Ultimate Chocolate Mousse Cake |
| Difficulty | Medium – perfect for beginner‑to‑intermediate cooks who want a rewarding challenge |
| Portion | Serves 10‑12 |
| Time | 45 min prep, 45‑50 min bake, plus overnight chilling (≈ 2 hours total active time) |
| Description | A sumptuous, rich, and moist chocolate cake that’s great for birthdays and celebrations. Optional Grand Marnier adds a special twist, and rice‑paper daisies provide a decorative finish. |
| Cuisine | Classic French‑inspired dessert |
| Key Flavors | Dark chocolate, almond, buttery ganache, optional orange‑grand marnier note |
Why This Cake Stands Out
- Dual Textures – The base cake is light yet moist, while the mousse layer is silky and airy.
- Flavor Depth – 70 % cocoa dark chocolate provides a deep, slightly bitter backbone that balances the sweet almond and sugar.
- Elegant Presentation – A glossy chocolate glaze that drips over the sides creates a professional‑look finish without the need for fancy piping bags.
- Customizable – Grand Marnier and decorative rice‑paper daisies are optional, letting you tailor the cake to your taste and occasion.
Ingredient Highlight
Below is the complete ingredient list, grouped by component for clarity. All quantities are given in metric units, which are the most accurate for baking.
Cake Layers
| Ingredient | Amount | Notes |
|---|---|---|
| Plain chocolate (70 % cocoa solids) | 225 g | Divided – see mousse section for additional chocolate |
| Large free‑range eggs, separated | 5 (yolks + whites) | Separate yolks and whites early to avoid cross‑contamination |
| Golden caster sugar | 150 g | Gives a fine, melt‑in‑your‑mouth sweetness |
| Unsalted butter, softened | 125 g | Softening at room temperature makes it easier to incorporate |
| Ground almonds | 50 g | Adds subtle nutty flavor and extra moisture |
| Grand Marnier (optional) | 4 tbsp | For a citrus‑orange lift; can be omitted or substituted with orange extract |
| Rice‑paper daisies (optional) | – | For decorative garnish; see serving suggestions |
Chocolate Mousse
| Ingredient | Amount | Notes |
|---|---|---|
| Double cream | 142 ml (≈ ½ cup) | Lightly whipped, not fully stiff |
| Plain chocolate (70 % cocoa solids) | 225 g | Same chocolate as cake for consistent flavor |
| Large free‑range eggs, separated | 4 (yolks + whites) | Fresh eggs give the mousse its lift |
| Optional: Grand Marnier (remaining 2 tbsp) | – | If you used the full 4 tbsp in the cake, you can still drizzle a little over the mousse for extra aroma |
Chocolate Ganache (Icing)
| Ingredient | Amount | Notes |
|---|---|---|
| Plain chocolate (70 % cocoa solids) | 200 g | Extra chocolate for a thick, glossy glaze |
| Unsalted butter | 50 g | Adds shine and richness |
| Icing sugar | 2 tbsp | Sweetens the ganache without making it gritty |
Pro tip: Use a high‑quality 70 % cocoa chocolate throughout. The higher cocoa content ensures the cake isn’t overly sweet and provides that classic, deep chocolate flavor that dessert lovers crave.
Step‑by‑Step Instructions
Follow these numbered steps exactly as written. The method has been extracted directly from the original recipe, ensuring you won’t miss any crucial details.
- Preheat the oven to 180 °C (fan 160 °C, gas mark 4). Line the base of a 20 cm springform cake tin with baking paper.
- Melt the chocolate for the cake: place 225 g of plain chocolate in a small bowl set over a pan of gently simmering water (a bain‑marie). Stir until smooth, then remove from heat and let it cool slightly.
- Combine yolks and sugar: In a separate bowl, whisk the 5 egg yolks with the 150 g caster sugar using an electric whisk until the mixture turns pale and thick. Gradually add the softened butter, whisking continuously. Lower the whisk speed and fold in the melted chocolate, then stir in the 50 g ground almonds.
- Incorporate the egg whites: In a clean bowl, whisk the 5 egg whites to soft peaks. Beat a quarter of the whipped whites into the chocolate mixture to loosen it, then gently fold in the remaining whites. Pour the batter into the prepared tin. Bake for about 45‑50 minutes, until the cake is risen, firm, and still a little moist in the centre when a skewer is inserted. Cool the cake in the tin, then remove it and halve it horizontally. Place the top layer, cut‑side up, back in the tin and drizzle with half of the Grand Marnier (if using).
- Prepare the mousse: Lightly whip the 142 ml double cream and set aside. Melt the remaining 225 g of chocolate over a bain‑marie. Beat in the 4 egg yolks, then fold in the whipped cream. In a separate bowl, whisk the 4 egg whites to soft peaks and fold them into the chocolate‑cream mixture. Spoon the mousse over the cake layer in the tin, spreading it evenly to the edges.
- Assemble the final cake: Position the other cake layer (cut‑side down) on top of the mousse and drizzle with the remaining Grand Marnier, if desired. Cover the springform tin and chill overnight (minimum 8 hours) to set the mousse and allow the flavors to meld.
- Finish with ganache: Remove the cake from the tin and place it on a serving plate. For the icing, melt the 200 g chocolate, 50 g butter, and 2 tbsp icing sugar together over a bain‑marie. Spoon the ganache over the top of the cake, allowing it to drip slightly over the edges for a rustic, elegant look. Decorate with rice‑paper daisies if you like, then slice into wedges and serve.
Serving Suggestions & Variations
Classic Presentation
- Plating: Place each slice on a white porcelain plate. Add a small dollop of lightly sweetened whipped cream on the side and a fresh raspberry for a pop of color.
- Garnish: If you used rice‑paper daisies, arrange a few around the base of each slice for a whimsical, floral touch.
Flavor Twists
| Variation | How to Adapt |
|---|---|
| Orange‑Infused | Replace Grand Marnier with 4 tbsp of freshly squeezed orange juice plus 1 tsp orange zest. Add the zest to the mousse for an extra citrus punch. |
| Coffee‑Lover’s Dream | Dissolve 1 tsp instant espresso powder in the melted chocolate for both cake and mousse layers. |
| Nutty Crunch | Fold 30 g toasted, chopped hazelnuts into the mousse before spreading it over the cake. |
| Vegan Friendly | Substitute eggs with aquafaba (3 tbsp per egg) and use a plant‑based butter and cream. Use dairy‑free dark chocolate (70 % cocoa) and a coconut‑cream mousse base. |
| Mini Cakes | Divide the batter and mousse into 12‑inch muffin tins for individual servings. Adjust baking time to 20‑25 minutes. |
Pairings
- Beverage: A glass of chilled dessert wine (e.g., Banyuls or a late‑harvest Riesling) or a cup of strong espresso complements the richness.
- Fruit: Fresh berries—raspberries, strawberries, or blackberries—add a tart contrast that cuts through the chocolate intensity.
Storage
- Refrigeration: Keep the assembled cake covered in the refrigerator for up to 3 days. The mousse stays silky, and the ganache retains its shine.
- Freezing: For longer storage, freeze the cake (uncovered) for up to 1 month. Thaw overnight in the fridge before serving, then add fresh garnish.
Conclusion
The Ultimate Chocolate Mousse Cake proves that a dessert can be both sophisticated and within reach of a home cook who’s still building confidence. By breaking the recipe into clear sections—moist almond‑infused chocolate cake, airy chocolate mousse, and a glossy ganache—you gain control over each layer’s texture and flavor. The optional Grand Marnier and decorative rice‑paper daisies let you tailor the cake to any celebration, from a casual family birthday to an elegant dinner party.
Remember, the key to success lies in mastering a few fundamental techniques: tempering chocolate over a gentle simmer, folding egg whites without deflating them, and allowing the mousse to chill overnight. Once you’ve conquered those steps, you’ll have a versatile dessert that can be adapted for seasonal flavors, dietary preferences, or simply a personal twist.
So preheat that oven, set up your bain‑marie, and let the aroma of melting chocolate fill your kitchen. When you finally slice into that glossy, drippy top and hear the satisfied sigh of your guests, you’ll know the effort was more than worth it. Happy baking, and enjoy every decadent bite of your Ultimate Chocolate Mousse Cake!
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