Bringing you this incredibly rich, moist and fudgy baked chocolate mousse cake. Made with dark chocolate, butter, golden caster sugar and eggs, this chocolatey dessert comes together in less than 45 minutes. It is absolutely fabulous served with clotted cream.
If you are a chocoholic, then you will love this dessert. And I am sharing this just in time for Valentine. You know that time of the year where it’s all about flowers, hearts and chocolate.
I am not a dark chocolate kind of girl, however when it comes to this baked mousse cake, I make an exception.
Here’s why I love this mousse cake, firstly it’s easy to make. The cake has a deep creamy chocolate flavour. It is just as good as what you would get in a fancy restaurant.
Let's get into the making of this Baked Chocolate Mousse Cake
This chocolate mousse is made with 5 ingredients.
- Dark Chocolate– The quality of chocolate you use affects the flavour of the cake. So, I recommend using high quality dark chocolate. My favourites are Finest Belgian Dark Chocolate Couverture and Lindt Excellence Dark 70% Cocoa Chocolate Bar .
- Butter– I use unsalted butter, cut up into little pieces to help it melt quickly.
- Eggs- The eggs bind the cake together. The yolks add richness, stabilising the structure of the mousse, whilst whipped whites adds volume to the cake.
- Caster sugar- Sweetens the cake and helps stabilise the eggs.
- Vanilla extract – Adds flavour to the mousse.
- Salt– Balances out the flavour the mousse
How to make Baked Chocolate Mousse Cake
The steps for making this cake are rather simple, the only intricate step is separating the eggs.
First prepare a 9- inch cake tin. Grease the bottom and sides of the pan, then line the base with greaseproof or parchment paper. This will prevent the cake from sticking to the tin.
I prefer to melt my chocolate over a bain-marie rather than a microwave. If using chocolate bars, chop the chocolate into small pieces, this will make it easier to melt. Create a bain-marie by bringing 1-2 inches of water to a simmer in a sauce pan. Reduce the heat to low and place a heatproof glass bowl on top of the saucepan. Make sure the bowl is not touching the water. Add your chopped chocolate or chips and butter , stir until melted, then remove from the heat. Set the mixture aside to cool to room temperature, while you move onto the next step.
In a mixing bowl, whisk together 75 grams of sugar and egg yolks until pale and thickened. Stir in the cooled chocolate mixture. Next in the bowl of your stand mixer add in your egg whites. Ensure the bowl is grease free. I do this by wiping the bowl and whisk attachment with white vinegar or lemon juice. Whip the meringue until soft peaks form, then slowly add in the sugar and whip until stiff peaks form.
Using a metal spoon gently fold the whipped egg whites into the chocolate mixture. Pour batter into the cake pan, then bake in a pre-heated oven for 35 minutes.
Cool the cake for 10 minutes, then gently transfer to a serving plate.
This cake is luxurious and decadent. Underneath the thin crispy surface of the cake is a creamy interior. It is outrageously good.
How to store the Baked Mousse Cake
I recommend storing this cake at room temperature. There is no need to refrigerate this cake. Just keep it covered and store in a cool place for up to 5 days. It is a great make ahead recipe.
Toppings for this Mousse Cake
For more Valentine desserts check these out:
- 200 grams (7 oz) 70% dark chocolate, chopped
- 125 grams (½ cup) unsalted butter, melted
- 5 eggs, separated
- 125 grams caster sugar, divided use
- Pre-heat the oven to 160°C/325°F.
- Grease and line a 23 cm/ 9 inch springform cake tin.
- To melt the chocolate, place a saucepan on the stove and add about 2 inches of water to the pan. Bring to a simmer. Reduce the heat to low and place a dry heat-safe mixing bowl over the saucepan. Make sure the bowl is not touching the water. Add the chopped chocolate and butter to the mixing bowl. Turn on the stove to medium heat. The heat produced by the simmering water will begin to melt the chocolate and butter. Keep stirring with a rubber spatula until melted and smooth. Set the mixture aside to cool until slightly warm or room temperature. Stir in vanilla extract.
- Put the egg yolks in a bowl with 75 grams of sugar and whisk until pale and thickened. Stir in the chocolate mixture.
- In a grease free glass or metal bowl, using a handheld mixer or stand mixer, whisk the egg whites until soft peaks form. Gradually add in remaining sugar and beat until stiff peaks form.
- Using a metal spoon, gently fold in the egg whites into the chocolate mixture until it is just combined.
- Pour and spread the batter into the prepared cake tin.
- Bake in the oven for 35 minutes or until well risen. The surface will begin to crack.
- Leave to cool in the cake tin for 10 minutes, then carefully transfer to a serving plate.