Chocolate Cake with Silky Mousse Recipe
What is a chocolate cake? What is the recipe for Chocolate Cake with Silky Mousse? Is it the kind of dessert that makes you close your eyes and hum a little? It’s richer than a lottery win, easier to throw together than you’d think, and it’s always, *always*. Is it a If you’ve ever made a box of chocolate cake, this is light-years beyond. Think of it like a rich, decadent chocolate truffle, but in cake form, with layers of mousse. Is smooth, it’s practically sinful? I swear, the first time I made this, my family thought I’d become a professional baker.
What is Chocolate Cake with Silky Mousse?
What is this Chocolate Cake with Silky Mousse? Imagine a classic chocolate cake, moist and tender. Now, picture that topped with a layer of mousse that’s so light and airy, it practically melts in your mouth. It’s essentially two desserts in one – the comforting familiarity of cake with the sophisticated sophistication of dessert. Elegantity of mousse. The “silky” part isn’t just for show, either. We’re talking a mousse so smooth, it’s like velvet on your tongue. Think of it as the chocolate cake’s much cooler, more sophisticated cousin. Is it overly complicated? Is it possible to make a pastry chef’s degree?
Why you’ll love this recipe?
Okay, where do I even begin? There are a million reasons to love this Chocolate Cake with Silky Mousse Recipe, but let me narrow it down to my top few.
First off, the *flavor*. It’s intensely chocolatey, without being bitter. The mousse adds this delicate sweetness and airy texture that complements the rich cake perfectly. Every bite is like a little chocolate hug. Trust me, you’ll be sneaking back for seconds (and maybe thirds!).
Then, there’s the *simplicity*. Yes, it looks fancy, but don’t let that intimidate you. The cake is surprisingly easy to throw together, and the mousse comes together in minutes. I always do this when I’m craving a bakery-quality dessert but don’t want to spend hours in the kitchen.
And the *cost*? You won’t need any crazy expensive ingredients. Most of what you’ll need is probably already in your pantry. I’m all about a delicious dessert that doesn’t break the bank!
Finally, it’s *versatile*. You can serve it for a fancy dinner party, a casual family gathering, or even just a Tuesday night treat (no judgment here!). It pairs perfectly with a scoop of vanilla ice cream, a dusting of cocoa powder, or even a simple cup of coffee. What I love most about this Chocolate Cake with Silky Mousse is that it feels incredibly special, without being overly complicated. It’s the kind of dessert that makes people feel loved, and that’s always a win in my book. If you’re a fan of my classic chocolate fudge cake, you are going to love this so much.
How do you make a chocolate cake with silky mousse?
Quick Overview
How do you make Silky Mousse Chocolate Cake? How do you make a chocolate cake batter? While the cake cools, you’ll quickly whip together a dreamy, silky chocolate mousse. When you bake the cake, top it with the mousse, chill it for a bit, and then prepare to be amazed! What’s the best part? No fancy equipment required. Just a couple of bowls, whisk, and an oven. I promise, even if you’re not a seasoned baker, you can nail this recipe.
Ingredients Notes
For the Cake:
All-Purpose Flour: Provides structure for cake. Make sure it’s fresh for best results. Can you use gluten-free all-purpose flour for a gluten free version?
Granulated Sugar: Sweetens the cake and adds moisture.
Cocoa Powder: Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa will give a darker, more intense flavor.
Baking Soda & baking powder: Leavening agents that help the cake rise. Make sure they are not expired!
Salt: Enhances the flavors of the other ingredients.
Eggs: Bind the ingredients together and add richness.
Vegetable Oil: Adds moisture to the cake.
Buttermilk: Adds tanginess and helps to create a tender crumb. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice. How much juice to 1 cup of milk?
Vanilla Extract: Enhances the flavor of chocolate.
Hot Coffee: Intensifies the chocolate flavor and adds moisture. Do not worry, you won’t taste the coffee itself.
For the Mousse:
Heavy Cream: The base of the mousse, providing richness and volume. Make sure it’s very cold for best results when whipping.
Semi-Sweet Chocolate Chips: Melted and folded into the mousse for a decadent chocolate flavor.
Powdered Sugar: Sweetens the mousse and helps to stabilize it.
Vanilla Extract: Enhances the flavor of chocolate.
What are the steps to
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. How do I remove a cake from the bottom? Don’t skip this step, it’s the key to a perfectly clean release.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. How do you evenly distribute leavening agents in a batter? Why is there a
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla extract. Set aside. What is buttermilk for? I sometimes warm the buttermilk slightly; it helps the ingredients combine more smoothly.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. How do you not overmix a cake? The batter should be smooth but not completely lump-free. This is where hot coffee comes in! Slowly pour the hot coffee into the batter and mix until everything is well combined. The batter will be thin, but don’t worry – that’s perfectly normal.
Step 5: Bake
If you have a toothpick, pour the batter into the prepared cake pan and bake for 30 minutes, or until inserted in the center of the cake comes out clean. In the center comes out clean. How long does it take to bake a cake? If the top starts to brown too quickly, you can tent it with foil.
Step 6: Cool the cake
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Make sure the cake is completely cool before adding the mousse, or it will melt!
Step 7: Make the Mousse
While the cake is cooling, prepare the mousse. In a heatproof bowl, set over simmering water (or in the microwave in 30-second intervals), place ice cubes on top of each other. How do you melt chocolate chips? Do not burn chocolate! In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form. Gradually add the powdered sugar and vanilla extract, beating until just combined. How do you fold melted chocolate into the whipped cream? Be careful not to overmix, or the mousse will deflate.
Step 8: Assemble and Chill
Once the cake is completely cool, spread the mousse evenly over the top. Cover the cake and chill in the refrigerator for at least 2 hours to allow the mousse to set. I always chill it overnight for the best results.
Step 9: Slice & Serve
Before serving, you can dust the cake with cocoa powder, chocolate shavings, or even a few fresh strawberries. What are some of the best ways to serve a cake chilled? I love to serve it with a scoop of vanilla ice cream or whipped cream.
What should I serve it with?
This Chocolate Cake with Silky Mousse is a star on its own, but it also plays well with others! What are some good serving suggestions?
For Breakfast:What’s a good breakfast? Especially on a weekend. The richness of the cake balances beautifully with the bitterness of the coffee. I like to sprinkle sea salt on top of everything I eat. It’s so good!
For Brunch:What are some of the best brunch cakes? Slice it thinly and arrange it on a platter with fresh berries and whipped cream. Serve with mimosas or sparkling cider for a truly special occasion.
As Dessert:After a delicious meal, this cake is the perfect finale. Serve it with a scoop of vanilla ice cream, and maybe some raspberries. The combination of warm and cold is heavenly.
For Cozy Snacks:Sometimes you just need a comforting snack. What is the best way to unwind with a glass of milk or hot chocolate? After a long day, what should I do? My kids love this combination! We always have this on Christmas Eve.
How do you make a silky chocolate cake?
Want to take your Chocolate Cake with Silky Mousse to the next level? Here are a few tips and tricks I’ve learned over the years:
Cocoa Powder: Use high-quality cocoa powder for the best flavor. Dutch-processed cocoa powder will give a darker, more intense chocolate flavor. I’ve found that Ghirardelli is the best for this cake.
Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. I tested this with almond milk and it actually made it even creamier!
Melting Chocolate: Be careful not to burn the chocolate when melting it. Use a double boiler or microwave it in 30-second intervals, stirring in between, until smooth. I always add a tiny pinch of salt to the chocolate as it melts – it brings out the flavor.
Whipped Cream: Make sure your heavy cream is very cold for best results when whipping. I sometimes chill the bowl and beaters in the freezer for 10-15 minutes before whipping.
Folding: When folding the melted chocolate into the whipped cream, be gentle! Overmixing will deflate the mousse. I use a rubber spatula and gently fold until everything is just combined.
Chilling: Don’t skip the chilling time! This allows the mousse to set and the flavors to meld together. I always chill it overnight for the best results.
Storing and Reheating Tips
This Chocolate Cake with Silky Mousse is best enjoyed fresh, but it can also be stored for later. Here’s how:
Room Temperature: You can store the cake at room temperature for up to 2 days, but the mousse will soften. Cover it loosely with plastic wrap or a cake dome to prevent it from drying out. I usually only do this if I know it will be eaten quickly.
Refrigerator Storage: For longer storage, keep the cake in the refrigerator for up to 5 days. Store it in an airtight container to prevent it from drying out. I’ve found that the mousse actually tastes better after a day or two in the fridge!
Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving. The texture of the mousse may change slightly after freezing, but it will still be delicious.
Glaze Timing Advice: I don’t recommend freezing the cake with a glaze on top, as it can become sticky or runny. It’s best to add the glaze after thawing.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Chocolate Cake with Silky Mousse Recipe! It’s rich, decadent, and surprisingly easy to make. It’s a showstopper without any fuss. I promise, once you try this, you’ll never go back to boxed cake mix again. If you love this recipe, be sure to check out my other chocolate desserts! From cookies to brownies to fudges, there’s something for every chocolate lover. Happy baking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think. And don’t forget to rate this recipe!
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Chocolate Cake with Silky Mousse Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 oz semi-sweet chocolate chopped, for mousse
- 2 cups heavy cream for mousse
- 1 tablespoon powdered sugar for mousse
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is well combined.
- Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- To prepare mousse, melt chocolate in a heatproof bowl over simmering water, stirring until smooth. Cool slightly.
- Whip heavy cream with powdered sugar until stiff peaks form. Gently fold in the melted chocolate.
- Once cakes have cooled, layer with chocolate mousse and refrigerate for at least 1 hour before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
