The Belgian mousse cake is a thick, creamy delight that's easy to eat and will quickly melt in the mouth. And while it's often multi-layered and looks complicated, it's actually rather easy to make. All you need to do is follow this recipe and you're good to go. The Chocolate Mousse is already delicious, and as a cake, it gets even better. Serve it alongside some Chocolate Mud Cake and you have a delicious, gooey treat on your hands.
Ingredients:
- 219 gm all-purpose flour (spooned & leveled)
- 62 gm unsweetened natural cocoa powder
- 350 gm granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 120 ml canola or vegetable oil
- 2 large eggs, at room temperature
- 180 gm full fat sour cream, at room temperature
- 120 ml buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 120 ml hot water or coffee
- 180 gm mini or regular semi-sweet chocolate chips
- optional garnish: fresh berries and/or chocolate shavings
For the chocolate mousse:
- 120 ml hot water
- 22 gm unsweetened cocoa powder
- two semi-sweet chocolate bars, finely chopped
- 480 ml heavy cream or heavy whipping cream
- 15 gm confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
For the chocolate ganache:
- two semi-sweet chocolate bars, finely chopped
- 240 ml heavy cream or heavy whipping cream
Directions:
- Preheat the oven to 350°F or 177°C.
- Grease four cake pans, line them with parchment paper. Grease the papers too.
- In a bowl, sift in the flour and cocoa powder, and then add the sugar, baking soda, baking powder, salt and espresso powder. Give it a good mix and set aside.
- In a bowl, add the oil, eggs and sour cream and beat using a handheld mixer or a stand mixer with a whisk attachment. Then add the buttermilk and vanilla and beat that in too.
- Now mix the dry ingredients into the wet ingredients. First, add a spoonful or two of the dry ingredients to the wet ingredients bowl, mix that in thoroughly, then add another two spoonfuls and so on.
- Next, add the hot water or coffee and beat that in too.
- Drop in the chocolate chips, if using, and gently fold them in.
- Divide the batter evenly between the four pans and bake for about 20 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
- Once baked, remove the cakes from the oven and place them on a wire rack to cool.
- Now prepare the chocolate mousse. Whisk the hot water and cocoa powder together and set aside. Melt the chocolate in a double boiler or microwave. Pour the hot water or cocoa mixture into the melted chocolate and stir it in. Set aside.
- In a bowl, add the heavy cream, sugar, and vanilla and beat with a handheld mixer or a stand mixer with a whisk attachment until stiff peaks form. Then pour in the chocolate mixture and fold that in. Do not overmix.
- Now place the mousse in the fridge for at least two hours or up to two days.
- Now level the cakes using a knife. Place one cake layer on the cake stand or serving plate. Cover it with the mousse. Then place the second layer on top and add mousse on top of that too. Then add the third layer on top and cover that with mousse too. Then place the fourth layer on top and cover the sides of the cake with mousse. Place in the fridge for two to four hours to set.
- In the meantime, make the ganache. Place the chocolate in a bowl. Heat the cream in a pan over medium heat till it starts simmering. Then pour it over the chocolate and stir until the chocolate has melted and it's a smooth mixture. Set aside to cool.
- Pour or spoon the ganache over the chilled cake. Let it drip down the sides of the cake.
- Top with optional garnishes like fresh berries or chocolate shavings.
- Slice and serve.
Notes, tips and tricks:
- Leftover cake can be stored in the fridge in an airtight container for five days.
- This can also be prepared as a three-layer cake.