Easy chocolate mousse cake recipe makes a moist dark chocolate cake that’s topped with a simple, easy chocolate mousse. Easy homemade cake recipe that always gets rave reviews!
I like chocolate mousse anything – Chocolate Mousse, French Silk Brownies, and chocolate mousse brownies are only a couple of the chocolate mousse treats that I love! So it isn’t amazing that this chocolate mousse cake is one of my number one cake plans!
This cake is wet and seriously chocolaty. It’s finished off with a very rich and smooth chocolate mousse for a definitive chocolate dessert.And the entirety of that chocolate in one little piece of cake implies a very delightful treat that is ideal for birthday events, occasions, or any time you need something some extra!
Tips
- Cocoa powder: I utilize ordinary unsweetened cocoa powder in this formula. I’ve additionally utilized Hershey’s uncommon dim cocoa powder. Notwithstanding, I haven’t attempted Dutch-prepared cocoa powder with this cake.
- Salt: If you don’t have fit salt, utilize 1/2 teaspoon table salt all things being equal.
- Buttermilk: Regular or low-fat will work. On the off chance that you don’t have buttermilk, you can make a fast substitute with this formula.
- Water: I utilize hot faucet water about (150F).
- Semisweet preparing chocolate: If you’d like a better mousse, you can utilize milk heating chocolate.
- Milk: Any milk from skim to entire milk will work.
Moist dark chocolate cake that’s topped with an easy chocolate mousse.
INGREDIENTS
CHOCOLATE CAKE
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3/4 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water (not boiling)
CHOCOLATE MOUSSE
- 1 ½ cups mini marshmallows
- 8 ounces semisweet baking chocolate (chopped)
- 1/2 cup milk
- 2 cups cold heavy whipping cream
- 1/2 teaspoon vanilla extract.
INSTRUCTIONS
CHOCOLATE CAKE
- Preheat oven to 350 F. Grease a 9×13-inch baking pan. Set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together buttermilk and vegetable oil.
- Whisk in eggs one at a time.
- Stir in dry ingredients until just combined.
- Add hot water and vanilla.
- Whisk until just combined.
- Pour batter into prepared baking dish.
- Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
- Cool to room temperature.
CHOCOLATE MOUSSE
- To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
- Cook over low heat, stirring constantly, until melted and well-combined.
- Remove from heat, and cool completely.
- In a large bowl, beat whipping cream and vanilla together to soft peak stage.
- Fold whipped cream into cooled chocolate mixture.
- Spread over cooled cake.
- Chill for at least 30 minutes, or until ready to serve.
- Refrigerate any leftovers.
NOTES
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I’ve also used Hershey’s special dark cocoa powder. However, I haven’t tried Dutch-processed cocoa powder with this cake.
- Salt: If you don’t have kosher salt, use 1/2 teaspoon table salt instead.
- Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a quick substitute with this recipe.
- Water: I use hot tap water about (150F).
- Semisweet baking chocolate: If you’d like a sweeter mousse, you can use milk baking chocolate.
- Milk: Any milk from skim to whole milk will work.
