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- Dish type
- Chocolate cake
- Chocolate mousse cake
This mousse cake is exceedingly rich and very chocolatey. It involves making a rich chocolate mousse - two-thirds is baked and the remaining mousse is spread on top of the cake once cooled.
28 people made this
- 275g plain chocolate, chopped
- 285g unsalted butter
- 1 teaspoon instant coffee granules
- 10 egg yolks
- 250g caster sugar
- 10 egg whites
MethodPrep:30min ›Cook:50min ›Extra time:8hr chilling › Ready in:9hr20min
- Preheat oven to 150 C / Gas 2. Butter a 23cm cheesecake or springform tin and line bottom with parchment paper.
- In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat egg yolks and sugar until thick and lemon-coloured. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold one-third of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour two-thirds of mixture into prepared tin. Cover and refrigerate the remaining mousse.
- Bake in the preheated oven for 40 to minutes or until filling is just firm in the centre. Allow to cool, then remove from pan and refrigerate 1 hour. Spread remaining mousse over cooled cake and refrigerate overnight.
Reviews & ratingsAverage global rating:(12)
Reviews in English (9)
I made this for a charity bake sale and got rave reviews. I wanted to make a gluten free cake as I know some of my colleagues don't eat gluten. This couldn't have turned out any better. So light and chocolatey. Not sure what part of the recipe the instant coffee was meant to be in, so I ended up leaving it out and it was just fine. I topped it with grated chocolate to give it a more polished look, and turned out great. Do make sure to use very large bowls though as the volume really builds up.-03 Oct 2013
I left out the coffee but overall I loved it!-20 Nov 2017
Not sure where the coffee granulates fitted in, so I left them out. Cooked this for a gluten intolerant friend, and it was a huge success. Having our own chickens, this was an excellent way to use up our oversupply of free range eggs. I'll certainly be making it again. As another reviewer states, it is - IMO - best with very high cocoa solids chocolate.-11 Sep 2017
- Cocoa to dust pan and over top of cake
- 14 tablespoons (7 ounces) unsalted butter
- 16 ounces bittersweet chocolate, finely chopped
- 1/8 teaspoon salt
- 10 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup (3 1/2 ounces) plus 2 tablespoons granulated sugar, divided
Adjust oven rack to middle position and preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan and dust with cocoa. Set pan on baking sheet.
Place butter, chocolate, and salt in very large heatproof bowl. Heat over saucepan of barely simmering water, stirring occasionally, until melted and smooth. Remove from heat and let cool slightly, about 5 minutes.
In mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increase speed to medium-high and continue to beat until whites have turned opaque. While whites are beating, slowly add 2 tablespoons sugar and continue to beat to stiff but not dry peak. Transfer beaten whites to a bowl.
Using same unwashed mixing bowl and whip, beat yolks and remaining 1/2 cup sugar on medium-high speed until light lemon color, 3 to 5 minutes.
Gently whisk yolks into chocolate mixture until combined (trying not to deflate yolks). Gently fold whites into chocolate mixture in three batches, until just combined and no streaks of white remain.
Pour batter into pan and bake until cake is puffed, edges feel set, center is jiggly set, and temperature in center reads 150°F, about 40 minutes. Transfer pan to wire rack to cool 1 hour. Chill until set, about 3 hours. Run knife along inside edge of pan to release cake. Let cake come to almost room temperature before serving, about 30 minutes (see note).
Who can eat this recipe?
This recipe is for a flourless, baked chocolate mousse cake. If that sounds like a mouthful, just wait until you taste it! It is usually served after a meat meal which means that the recipe is also dairy free. Since there is no flour, the recipe is gluten free and can be enjoyed by people that have gluten intolerances or allergies. It is amazing that a recipe that has so many things that aren't in it can taste so good. "Less is more" has never been so true.
No Bake Chocolate Mousse Cake | Video
No bake chocolate mousse cake. Need the perfect excuse to indulge in a chocolate treat? Rich, decadent and loaded with chocolate, this no bake cake brings in the silky smooth texture of chocolate mousse to your favorite treat. Top with chocolate glaze for the ultimate chocolatey experience.
A hearty meal is incomplete without a decadent dessert. Agree? My idea of the best dessert is the one that starts with a ‘C’ and ends with an ‘E’. Chocolate and more chocolate.
With the addition of rich decadent chocolate, this no bake chocolate mousse cake is your chocolate dreams come true. The best part? This cake is completely set in your refrigerator, no baking involved.
So, here’s the ultimate mousse cake recipe for all the chocolate lovers out there.
Start with the base layer. Very similar to the base of a no bake cheesecake, crushed biscuits combined with a little melted chocolate is pressed onto the base of a springform pan. Of course, you can use chocolate biscuits or even crushed oreos for the base. I just wanted to keep the base layer less chocolatey.
The mousse layer of this no bake chocolate mousse cake is going to be rich in decadent chocolate. Again, this layer is eggless, with just two main ingredients playing the key roles – fresh cream and chocolate.
I’ve used a combination of both dark and milk chocolates folded into whipped fresh cream. Gelatin holds the ingredients together when cooled.
The third step – making the cool chocolate glaze – is my most favorite part of this recipe. I really love the gorgeous glaze covering the top of the cake. It’s a stunner. The idea is to create a smooth lump-free chocolate mixture with a few ingredients like cocoa powder, sugar and fresh cream. Pass it through a sieve to remove all the tiny lumps and create a smooth finish.
The silkiest, smoothest no bake chocolate mousse cake decorated with white chocolate drizzle and white chocolate flower. Pure bliss!
Chocolate “Truffle” Mousse Cake
Oh momma! This is the mother of all chocolate cakes. Three rich creamy layers of chocolatey goodness. No ice cream or milk necessary!
- FOR THE CAKE:
- 1 cup All-purpose Flour
- ⅓ cups Unsweetened Dark Chocolate Cocoa
- ¾ teaspoons Baking Soda
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 1 Tablespoon Instant Coffee Granules
- 1 cup Granulated Sugar
- 1 whole Egg
- 1 whole Egg Yolk
- ¾ cups Whole Milk
- ¼ cups Vegetable Oil
- 1 teaspoon Vanilla Extract
- FOR THE MOUSSE:
- 5 cups Heavy Cream
- 13 whole Egg Yolks, Divided
- 12 Tablespoons Granulated Sugar, Divided
- 5 Tablespoons Corn Syrup, Divided
- 4 Tablespoons Water, Divided
- 2 Tablespoons Instant Coffee Granules, Divided
- 3 teaspoons Vanilla Extract, Divided
- 2 pinches Salt
- 11 ounces, weight Dark Chocolate Chips, Melted
- 11 ounces, weight Milk Chocolate Chips, Melted
Preheat the oven to 350 degrees F. Line the bottom of a spring form pan with parchment paper. Clamp the ring into place and trim the paper around the edges. Spray the sides of the pan with non-stick cooking spray.
For the cake: In a large bowl whisk the first 7 dry ingredients together. Set aside.
Whisk the eggs, milk, oil and vanilla together separately. Then slowly add the wet mixture into the dry mixture, whisking until smooth. You can use an electric mixer if you like.
Pour the batter into the prepared pan and bake for approximately 30 minutes—until a toothpick inserted into the middle comes out clean.
Remove it from the oven and allow the cake to cool in the pan. Then trim off a bit of the top of the cake with a serrated knife – so that you have a flat surface.
Fit a sheet of parchment paper around the cake to form a large collar. Place the spring form rim back in place to hold the collar.
For the mousse: Pour the cream into the bowl of an electric mixer. Using the whisk attachment, whip until firm peaks form. Place in an air-tight container and refrigerate for at least one hour.
Wash and dry the mixing bowl, then place 6 egg yolks in the mixer bowl and whip until light and frothy—5 minutes. (*)
Meanwhile, add 6 Tablespoons sugar, 3 Tablespoons corn syrup, 3 Tablespoons of water, 1 Tablespoon coffee granules, 2 teaspoon of vanilla and a pinch of salt in a small saucepan. Bring to a boil for about one minute, then remove from heat.
With the mixer running, carefully pour the hot sugar mixture into the egg yolks. Mix it constantly, and once all of the sugar mixture has been added, increase the speed and whip another 3-5 minutes until thick.
Then slowly pour the melted dark chocolate into the mixture. Scrape the sides of the bowl.
With a spatula, gently fold HALF of the cold whipped cream into the chocolate mixture.
Once combined, carefully spoon the chocolate mousse onto the center of the cake layer. Spread evenly and refrigerate.
Wash and dry the mixing bowl. Repeat the above process to make the milk chocolate mousse, starting with whipping the remaining 7 egg yolks (start from the * above and continue with all of the steps that follow it, using the remaining ingredients). Take note that the milk chocolate mousse has 1 extra egg yolk and less corn syrup, water, and vanilla. Milk chocolate contains more moisture so the mousse needs to be adapted so it isn’t too loose to stand up.
Spoon the milk chocolate mouse over the dark chocolate layer. Spread it evenly. Refrigerate for a minimum 4 hours or overnight to set.
Once set, carefully remove the paper collar. Keep chilled until ready to serve.
Easy Chocolate Mousse Cake Recipe
- 1 cup (250 ml) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, beaten
- 1 cup sugar
- 2 teaspoons freshly squeezed lemon juice
- 6 tablespoons milk
- For Mousse Icing:
- 1/2 pound (240 g) sweet chocolate squares
- 3 tablespoons cold water
- 1/4 cup sugar
- 4 egg yolks
- 1½ cups (375 ml) 35% cream
- 4 egg whites
Preheat the oven to 375 F (190 C).
In a bowl, combine all-purpose flour, baking powder, and salt. Mix well and set aside.
In a separate bowl, beat eggs and gradually add sugar. Blend well after each addition. Stir in lemon juice.
Heat milk without boiling.
Add dry ingredients to beaten eggs in 4 stages. Pour heated milk directly into the batter. Stir well.
Pour batter into a round 8-inch (20 cm) unbuttered cake pan. Bake in preheated oven for 25 minutes.
Remove from the oven and stand to cool on wire rack. Turn it out of the pan and slice into 3 layers.
For Mousse Icing: Melt chocolate squares with water in a top of double-boiler. Add sugar and stir well. Remove from the heat and let stand to cool. Add unbeaten egg yolks and stir well.
Whip cream. Beat egg whites until stiff peaks form. Add whipped cream to chocolate mixture, then fold in egg whites.
Icing the cake: Put the first layer in an 8-inch (20 cm) spring pan. Cover this layer with 1/4 cup icing. Repeat until all three layers are iced, set aside the remaining icing.
Put the cake in the freezer. Take it out 10 minutes before serving, remove the sides of the pan, and ice around the edges. Decorate the cake with piping and chocolate curls, sprinkled with a little icing sugar.
Making this Chocolate Mousse Cake Recipe
There are multiple steps to making this cake but none of the processes are difficult or time consuming. Most of the time required to make this cake is chilling time.
That is what makes this cake so easy to make in advance. Just do a step at a time over the course of a day at least a day before you plan to serve it!
- You’ll start off by making the cake base. There is very little mixing required so you can have the cake in the oven in 10 minutes or less. Make sure that the cake is completely cooled before moving on to the chocolate mousse.
- Get the cake leveled and in a springform pan and wrapped with acetate BEFORE you start to make the chocolate mousse. The mousse sets up pretty quickly so you want the cake to be ready for the mousse layer.
- Start on the chocolate mouse by putting the finely chopped chocolate and the cream cheese together in a bowl. Microwave for 30 seconds and then stir. Microwave for another 20 to 30 seconds and stir again. The mixture should be completely melted now.
- Soften and dissolve your gelatin in the water and then whip the heavy cream to soft peaks. Add the gelatin and the powdered sugar to the whipped cream and continue to whip until stiff peaks form.
- Now fold about 1/3 of the whipped cream into the cooled chocolate mixture. Fold until most of the cream is incorporated and then add another 1/3 and fold again. Add the rest of the cream and fold until completely mixed together.
- Pour the mousse on top of the cake and spread it out so the top is as smooth as possible.
- Place in the refrigerator for about 30 minutes (or longer if you need to do something else!)
- Now let’s move on to the white chocolate mousse.
- First, take 1/2 cup of the heavy cream and heat it up. Don’t do what I did and heat the entire 1 1/2 cups! I wated the first batch because I wasn’t paying attention!
- Add the softened gelatin to the hot cream cream and stir. Pour the hot heavy cream over the white chocolate and allow the chocolate to melt. Stir until smooth.
- Whisk the remaining heavy cream to stiff peaks and then fold in the same way that you did with the chocolate mixture above.
- Pour the white chocolate mousse over the chocolate mousse, spread until as smooth as possible on top and chill in the refrigerator for at least 4 hours or overnight.
- Once the mousse cake is completely cooled, make the ganache. Heat the cream and pour it over the finely chopped chocolate. Cover with a plate or lid to trap the heat and allow to sit for 3 to 5 minutes. Stir until you have a smooth mixture. Sometimes it takes a while for it to come together. Allow the ganache to cool until it is still spreadable but not a liquid.
- Spread about 1/3 of the ganache on top of the cake and smooth it out as much as possible with an offset spatula. Refrigerate until firm.
- Stir the ganache often but keep it on the counter until it is firm enough to spread like a buttercream. Mine took about 45 minutes. Spread the ganache on the sides of the cake and smooth it out with an offset spatula. Press a handful of mini chocolate chips into the ganache all the way around the cake. You can just do around the bottom of the cake like I did in the photos or you can cover the whole cake. This is totally up to you!
- Refrigerate the cake again and contine to stir the remaining ganache until it is thick enough to pipe. Put a decorative tip into a piping bag (I used a Wilton Open Star Tip 1M) and pipe a design around the top edge of the cake. Store in ther refrigerator for up to a week. Allow to sit at room temperature for about 30 minutes before serving.
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- 1 cup margarine
- 1 ¾ cups white sugar
- 3 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups milk
- 2 ½ cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ¾ cup butter
- 1 ½ cups unsweetened cocoa powder
- 5 ⅓ cups confectioners' sugar
- ⅔ cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.