Dark Chocolate Mousse Cake (Printable)
Layers of moist chocolate sponge and velvety dark chocolate mousse finished with glossy chocolate glaze
# What You'll Need:
→ Chocolate Sponge
01 - 3 large eggs, room temperature
02 - 100 g granulated sugar
03 - 80 g all-purpose flour
04 - 20 g unsweetened cocoa powder
05 - 1/2 tsp baking powder
06 - 1/4 tsp salt
07 - 30 ml whole milk
08 - 30 ml vegetable oil
09 - 1 tsp vanilla extract
→ Dark Chocolate Mousse
10 - 250 g high-quality dark chocolate (60–70%), chopped
11 - 400 ml heavy cream, cold
12 - 3 large egg yolks, room temperature
13 - 60 g granulated sugar
14 - 2 tbsp water
15 - 1/2 tsp vanilla extract
16 - Pinch of salt
→ Chocolate Glaze
17 - 120 g dark chocolate, chopped
18 - 80 ml heavy cream
19 - 1 tbsp unsalted butter
# Directions:
01 - Preheat oven to 350°F. Grease and line the base of a 9-inch springform pan with parchment paper.
02 - Sift together flour, cocoa powder, baking powder, and salt in a bowl.
03 - Beat eggs and sugar with an electric mixer until pale and tripled in volume, approximately 5 minutes.
04 - Gently fold dry ingredients into egg mixture. Drizzle in milk, oil, and vanilla extract; mix gently until just combined.
05 - Pour batter into prepared pan and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
06 - Melt chocolate in a heatproof bowl over simmering water, stirring until smooth. Cool slightly.
07 - Combine sugar and water in a small saucepan. Heat until sugar dissolves and mixture comes to a simmer.
08 - Beat egg yolks in a separate bowl. Gradually pour hot syrup into yolks while whisking constantly until pale and thick.
09 - Stir melted chocolate and vanilla extract into egg yolk mixture. Add pinch of salt.
10 - Whip cold cream to soft peaks. Fold one-third into chocolate mixture to lighten, then gently fold in remainder until smooth.
11 - Remove cooled sponge from pan and place on serving platter. Clean and reassemble pan ring around sponge. Pour mousse over sponge, smoothing top. Refrigerate at least 4 hours until set.
12 - Heat cream until just simmering, then pour over chopped chocolate and butter. Let sit 1 minute, then stir until glossy and smooth. Cool for 10 minutes.
13 - Remove cake from pan. Pour glaze over mousse layer, allowing it to drip down sides. Smooth with spatula. Chill 30 minutes to set glaze before serving.
# Expert Tips:
01 -
- The contrast between airy mousse and tender sponge creates textures that make every forkful feel like a special occasion
- This cake actually tastes better after resting overnight, meaning you can make it ahead and stress less when guests arrive
02 -
- The mousse won't set properly if the cream is warm or the chocolate mixture is hot when you fold them together
- Removing the springform ring before glazing can cause the mousse to bulge at the sides, so glaze first, then carefully remove the ring once it's set
03 -
- Brushing the cooled sponge with coffee syrup before adding the mousse adds another flavor dimension
- Use pasteurized eggs if anyone in your household has concerns about consuming raw yolks