Chocolate Mousse Cake
Ingredients
For the Chocolate Cake Base
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
1/2 cup hot water
For the Vanilla Mousse Layer
2 cups heavy cream (cold)
250 g cream cheese (softened)
1/2 cup sugar
1 tbsp gelatin + 3 tbsp water
1 tsp vanilla extract
For the Chocolate Ganache
200 g dark chocolate
3/4 cup heavy cream
1 tbsp butter (optional for shine)
For Decoration
Chocolate chunks
Whipped cream swirls
Fresh rosemary sprigs (optional)
Instructions
1. Make the Chocolate Cake Base
Preheat oven to 175°C (350°F).
Grease and line a round cake pan (20–22 cm).
Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
Add milk, oil, egg, and vanilla. Mix well.
Add hot water (batter will be thin).
Pour into pan and bake 25–30 minutes.
Let the cake cool completely and place it in a springform pan.
2. Prepare the Vanilla Mousse
In a cup, mix gelatin + water, let it bloom 5 minutes, then heat gently to dissolve.
Beat cream cheese and sugar until smooth.
Add vanilla and melted gelatin.
Mix well.
In another bowl, whip the heavy cream until fluffy.
Fold whipped cream into the cream cheese mixture.
Pour mousse over the cooled cake base and smooth the top.
Refrigerate 3–4 hours until set.
3. Add the Chocolate Ganache
Heat the cream until almost boiling.
Pour over chopped chocolate.
Let sit 2 minutes, then stir until smooth.
Add butter for extra shine.
Let the ganache cool slightly, then pour gently over the mousse layer.
Refrigerate 1 more hour.
4. Decoration
Add whipped cream swirls on top.
Arrange chocolate pieces in the center.
Add rosemary sprigs for a festive look.
Ready to Serve!
Smooth, creamy, and elegant — perfect for celebrations or holidays.
