Description
Silky French-inspired chocolate mousse cake promises pure indulgence without eggs. Rich cocoa layers and whipped cream create a luxurious dessert that melts smoothly on your palate, inviting pure chocolate bliss.
Ingredients
Scale
Main Ingredients:
Chocolate Cake:
- 1 cup (200 grams) granulated sugar
- ¾ cup plus 2 tablespoons (110 grams) all-purpose flour
- ¼ cup plus 2 tablespoons (30 grams) unsweetened cocoa powder, sifted
Leavening Agents:
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Liquid and Flavor Ingredients:
- ½ cup (120 milliliters) sour cream, room temperature
- ¼ cup (60 milliliters) canola oil
- 1 tablespoon vanilla extract
- ½ cup (120 milliliters) boiling water
Chocolate Mousse:
- 200 grams dark chocolate
- 1 tablespoon unsalted butter
- ¼ cup (60 milliliters) espresso
- 1 tablespoon granulated sugar
- 1 ½ cups (360 milliliters) heavy cream
Chocolate Ganache:
- 50 grams dark chocolate, cut into small chunks
- 1 to 2 tablespoons heavy cream
Garnish:
- 2 tablespoons chocolate shavings or sprinkles
Instructions
- Craft a velvety chocolate sponge by combining dry ingredients in a spacious mixing vessel, ensuring uniform distribution of cocoa, flour, and leavening agents.
- Incorporate moisture-rich components like sour cream and canola oil into the dry mixture, stirring with gentle motions to maintain a light texture.
- Introduce boiling water to the batter, transforming it into a silky, liquid consistency with smooth, even strokes.
- Transfer the liquid batter into a parchment-lined baking sheet, carefully spreading to create an uniform layer.
- Bake the delicate sponge for approximately 10-12 minutes, monitoring for a responsive, springy surface that indicates perfect doneness.
- Allow the cake to cool completely, then utilize a circular cutter to extract precise cake bases for individual desserts.
- Construct a double boiler setup, melting chocolate, butter, espresso, and sugar with gentle, indirect heat until achieving a glossy, unified mixture.
- Enable the chocolate blend to reach ambient temperature, preparing for subsequent incorporation.
- Whip cream to stiff peaks, reserving a portion for decorative topping while integrating the remaining volume into the chocolate base.
- Fold the whipped cream into the chocolate mixture with delicate, sweeping motions to maintain its airy structure.
- Distribute the mousse evenly across prepared cake bases, ensuring a level, smooth surface.
- Refrigerate the assembled desserts for a minimum of two hours to set and intensify flavors.
- Create a luxurious ganache by merging chocolate and cream through microwave heating, stirring between intervals until achieving a seamless, glossy finish.
- Carefully extract individual cakes from their molds, positioning them on elegant serving plates.
- Cascade the ganache over each cake, allowing it to flow gracefully and partially enrobe the dessert.
- Embellish with piped whipped cream and optional chocolate shavings, presenting a visually stunning and decadent finale.
Notes
- Master this eggless chocolate dessert with patience and precision, ensuring each step is carefully executed for a decadent, melt-in-your-mouth experience.
- Prepare all ingredients and tools in advance to streamline the baking process and create a smooth, stress-free cooking workflow.
- Use room temperature ingredients for better integration and smoother texture, especially when mixing the cake batter and chocolate mousse.
- Select high-quality chocolate with at least 60% cocoa content to enhance the rich, intense flavor profile of the mousse and ganache.
- Allow sufficient chilling time for the mousse to set properly, which helps achieve the perfect creamy and stable consistency.
- Handle the delicate cake layers gently when cutting and transferring to prevent crumbling and maintain an elegant presentation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg