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How to Make Baked Chocolate Mousse Cake - A Step-by-Step Guide

There are few things in life that bring more joy than indulging in a rich and decadent chocolate dessert. When it comes to desserts, chocolate mousse is a classic favorite. But what if you could take that luscious chocolate mousse and elevate it to a whole new level? That's where this recipe for Baked Chocolate Mousse Cake comes in. This dessert is the perfect combination of a light and airy mousse with the dense and fudgy texture of a cake, creating a one-of-a-kind indulgence that is sure to...

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Ingredients

  • ¾ cup boiling water
  • ½ cup sifted Dutch-process cocoa powder
  • 1 ¾ cups cake flour
  • 1 ¾ cups white sugar
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 8 eggs, separated, at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon cream of tartar
  • 2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 3 cups heavy whipping cream
  • 1 ½ cups sifted confectioners' sugar
  • ¾ cup sifted Dutch-process cocoa powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 4 hrs 30 mins
  • Total Time: 6 hrs 20 mins
  • Servings: 12
  • Yield: 1 10-inch cake

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix boiling water and cocoa powder for cake together in a small mixing bowl until smooth. Let cool, about 10 minutes.
  • Meanwhile, sift flour, sugar, baking soda, and salt together in a large bowl. Make a well in the center, pour in oil, egg yolks, vanilla extract, and cooled cocoa mixture. Mix using a wooden spoon just until smooth.
  • Sprinkle cream of tartar over egg whites in a large mixing bowl. Beat using an electric mixer on high speed until very stiff peaks form. Pour cake batter over egg white mixture and fold gently using a whisk with an under-and-over motion; be sure not to overmix, but to also fully incorporate ingredients. Pour batter into an ungreased 10-inch tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan for 1 1/2 hours. Loosen with a spatula and transfer to a plate.
  • Add cold water to a glass bowl and sprinkle gelatin on top; allow to soften. Place bowl over a saucepan filled with simmering water. Heat and stir until gelatin is fully dissolved, 2 to 3 minutes. Remove from heat and let cool.
  • Combine heavy cream, confectioners' sugar, cocoa, vanilla extract, and salt in a large bowl. Refrigerate for 1 hour. Beat mixture using an electric mixer until stiff; keep mousse in refrigerator until needed.
  • Cut a 1-inch slice crosswise from the top of the cooled cake and set aside. Outline a cavity in the cake using a sharp knife, leaving 1-inch walls around cake side and bottom. Carefully remove cake from the cavity using a spoon; reserve.
  • Measure 2 1/2 cups of mousse filling and fold in gelatin. Fill the cake cavity and replace top of cake. Mix 1/2 cup filling with cake crumbs and fill center hole of cake. Frost the top and sides with remaining filling. Refrigerate until set, 2 to 3 hours.

    • Nutrition

    603 cal.

    • Total Fat: 36g
    • Saturated Fat: 17g
    • Cholesterol: 191mg
    • Sodium: 370mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 3g
    • Total Sugars: 45g
    • Protein: 9g
    • Vitamin C: 0mg
    • Calcium: 70mg
    • Iron: 3mg
    • Potassium: 266mg

    Categories

    Baked recipes
    Chocolate recipes
    Mousse recipes
    Cake recipes