Layered Chocolate Mousse Cake

    (54)
    1 day 1 hour 15 minutes

    This chocolate mousse cake takes at least a day to set up but the waiting is worth it! Chocolate mousse on top of chocolate cake, what's not to love?


    54 people made this

    Ingredients
    Makes: 1 cake

    • 1 1/2 cups (185g) plain flour
    • 1 cup white sugar
    • 1/4 cup cocoa powder
    • 1/4 teaspoon salt
    • 1 cup hot, brewed coffee
    • 1/3 cup vegetable oil
    • 1 tablespoon vanilla essence
    • 1 egg
    • 450g dark chocolate
    • 125g unsalted butter
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla essence
    • 8 eggs, separated
    • 4 tablespoons white sugar
    • 1 1/2 cups thickened cream

    Directions
    Preparation:30min  ›  Cook:45min  ›  Extra time:1day chilling  ›  Ready in:1day1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm springform tin.
    2. In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a well in the centre and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined. Batter will be thin.
    3. Pour into springform tin. Bake 30 to 45 minutes or until skewer inserted into cake comes out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into springform tin.
    4. To make the mousse: melt 450g chocolate and 125g butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar and continue beating until stiff. Fold into chocolate mixture. Whip the 1 1/2 cups cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and let set for 1 to 2 days in the fridge.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (54)

    Reviews in English (43)

    by
    32

    I've made this recipe twice now, the first time i made is exactally as the recipe states but found the bottom cake layer to be bland and too dense for my liking. The mousse part on the other hand was to die for. So, the second time I attempted to use brownie mix for the bottom layer and everything else remained the same. OMGOSH.. it was like eating a slice of heaven... i got soooo many compliments on it. I'm making it again today to bring to a dinner party with a few friends... I can't wait till dessert!  -  24 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    28

    This cake is really elegant however DO NOT try to make it without a springform pan. I tried to just mold the moose onto the cake after the moose set and let's just say it wasn't pretty. The ganache was not smooth and it squished everywhere.  -  06 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    26

    absoulutaly delicious!! too die for ( the calories were worth it ) i loved this cake but had too restrict myself from haveing too much at a time- i had to live off brussel sprouts for a week afterwards well worth the effort - ideal for all the chocolate lovers out there!!!!!  -  11 Jul 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate