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Chocolate Mousse Cake

Chocolate Mousse Cake

This chocolate mousse cake combines a thin, fudgy brownie base with an airy, silky mousse layer that melts on your tongue. It's a forgiving dessert that tastes incredible and is perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 oz Dark chocolate (60-70%), divided: 6 oz for base, 6 oz for mousse
  • 6 tablespoons Unsalted butter, room temperature
  • 3/4 cup Granulated sugar, divided for base and mousse
  • 5 large Eggs, separated for mousse
  • 1 1/2 cups Heavy cream, cold, for whipping
  • 1/3 cup All-purpose flour, for brownie base
  • 1 teaspoon Vanilla extract, pure, not imitatio
  • 1/4 teaspoon Salt

Method
 

  1. Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. Melt 6 ounces of dark chocolate with 4 tablespoons of butter over a double boiler. Stir constantly until smooth, then remove from heat. Let this mixture cool for five minutes.
  3. Whisk 2 eggs with 1/3 cup sugar and the vanilla extract until the mixture lightens slightly. Fold in the melted chocolate mixture, then gently add the flour and salt.
  4. Pour the brownie batter into your prepared pan and bake for 18-20 minutes. Let the base cool completely in the pan.
  5. While the base cools, melt the remaining 6 ounces of chocolate with 2 tablespoons of butter. Let it cool to room temperature. Separate 3 eggs. Beat the egg whites with a pinch of salt until soft peaks form, then gradually add 1/3 cup sugar and beat until stiff peaks form.
  6. In another bowl, whip the cold heavy cream until soft peaks form. Fold the egg yolks into the cooled chocolate mixture first, then gently fold in one-third of the whipped cream.
  7. Carefully fold in the remaining whipped cream, then fold in the egg whites. Pour the mousse over the cooled brownie base and smooth the top.
  8. Refrigerate the chocolate mousse cake for at least 4 hours, preferably overnight.

Notes

Always let your melted chocolate cool to room temperature before folding in the whipped cream and egg whites. Use a gentle hand when folding to preserve airiness. For clean slices, dip your knife in hot water and wipe it clean between cuts.