Chocolate Mousse Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 35

Chill: 9

Total Time: 9 55

Servings: slices

Calories: 663kcal

Author: Becky Hardin - Easy Dessert Recipes

Chocolate Mousse Cake is a chocolate lover's dream come true! Simple chocolate box cake is dressed up deliciously with a thick layer of chocolate mousse and decadent ganache.

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Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer (optional)
Hand Mixer (optional)

Ingredients

For the Cake

7⅝ ounces Devil's food cake mix 216 grams, such as Betty Crocker (½ box)
⅝ cup water 142 grams
¼ cup vegetable oil 50 grams
1 large egg 50 grams
1 egg yolk 14 grams

For the Chocolate Mousse

2 teaspoons powdered plain gelatin 6 grams
2½ tablespoons cold water 35 grams
2¼ cups chocolate chips 383 grams
3 cups heavy cream 681 grams, divided
½ cup powdered sugar 57 grams

For the Ganache

⅔ cup heavy cream 151 gams
8 ounces chocolate chips
Chocolate shavings optional, for garnish
Fresh berries optional, for garnish

Instructions

For the Cake

Prepare ½ package of cake mix according to the instructions on the box. The above ingredient measurements are for ½ box of Betty Crocker Devil's Food Cake, so be sure to use halved measurements for the appropriate ingredients if you use a different brand of cake mix. If your cake mix calls for 3 eggs, use 1 egg and 1 egg yolk as your halved measurement. Bake in a 9-inch springform pan according to the instructions (around 25 minutes) and let cool on a wire rack while you prepare the mousse.

For the Chocolate Mousse

In a small bowl, combine the gelatin and cold water and bloom for 5-10 minutes.
Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan set over medium-high heat, bring 1 cup of heavy cream to a simmer (between 112-115°F), then remove from the heat.
Whisk in the bloomed gelatin and stir until completely dissolved. Pour mixture over the chocolate chips and whisk until melted and combined. Allow mixture to cool, stirring occasionally.
In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer in a large bowl, beat the remaining 2 cups of cream with the powdered sugar until stiff peaks form.
Stir about ¼ cup of the whipped cream into the melted chocolate. Gently fold in the remaining whipped cream until fully incorporated.
Spread the chocolate mousse evenly on top of the cooled cake while still inside the pan.
Cover with plastic wrap and refrigerate for at least 8 hours or up to overnight.

For the Ganache

Once the cake has chilled overnight, place the chocolate chips in a heatproof bowl. In a small saucepan set over medium-high heat, bring 1 cup of heavy cream to a simmer (between 112-115°F), then remove from the heat.
Pour the warm cream over chocolate chips and allow to sit for 3-4 minutes, then whisk gently until smooth and shiny. Allow to cool until slightly thickened, then pour over the mousse.
Cover and chill for 1 hour. Serve garnished with chocolate shavings and berries, if desired.

Video

Notes

Your mousse needs time overnight to sit before the ganache is poured on top. Do not try to rush this process!
Devil's food cake or just regular chocolate cake are both great box mixes to use for this recipe.
Heavy cream can NOT be substituted with whole milk, or anything else for that matter. Don't even try it!
Nutritional information does not include optional ingredients.

Storage: Store chocolate mousse cake in an airtight container in the refrigerator for up to 5 days.

Nutrition