Double Chocolate Mousse Cake . . . with a fudgy brownie base, silky smooth chocolate mousse filling, and sweetened whip cream, this dessert is unforgettable!
We are in the middle of a major house de-junking and deep cleaning project. I promised myself that I would not work on any fun projects until we get it done. I figured that was only fair, since I’m not letting my boys play on the wii till we get done. So, I will be blogging sporadically for the next week. I sure hope I make it.
I figured since you won’t be seeing me for awhile, I should leave you with something awesome. And let me just apologize for posting this recipe. It is straight from Satan. I think it is possibly the best chocolate dessert that I have ever had. Anywhere. Is it crazy to dream about chocolate mousse cake?
Don’t answer that. This decadent cake is sure to ruin any diet on the planet. I’m just warning you in advance. Please don’t send me any hate mail. I got this recipe from My Kitchen Cafe, so really it’s Mel’s fault. 😉
It is a little time consuming, but I thought it was worth every single minute. The mousse does contain egg whites, but I wasn’t scared off by that. It was the most delicious chocolate mousse that has ever passed my lips!
I promise you, this chocolate mousse cake is worth every single calorie!
Double Chocolate Mousse Cake
Chocolate cake with a decadent layer of chocolate mousse, topped with whipped cream and chocolate curls.
Ingredients
Cake
- 8 ounces bittersweet or semisweet chocolate, chopped (I used some of both.)
- 1 cup butter
- 1 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all purpose flour
Chocolate Mousse
- 1/2 cup butter, cut into pieces
- 4 large eggs, room temperature, separated
- 1/4 cup whipping cream
- 1 tablespoon vanilla extract
- 8 ounces semisweet chocolate, chopped very finely or grated
- 1/2 cup sugar
- pinch of cornstarch
Topping
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate curls or fresh raspberries for garnish
Instructions
- Preheat oven to 325°. Butter a 10" springform pan; dust with sugar.
- For cake: Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each addition. Mix in vanilla and salt, then flour.
- Pour into prepared pan. Bake at 325° until cake just rises in center, 30-35 minutes. Cool completely in pan on rack. (My cake fell in the middle, that's alright.) Cover and chill while making the mousse.
- For mousse: Melt butter in medium metal bowl set over saucepan of simmering water. Don't let the bowl touch the water. (Use a double boiler if you have one.)
- In a small bowl, whisk egg yolks, 1/4 cup cream and vanilla. Gradually whisk yolk mixture into bowl with the melted butter. Whisk constantly over simmering water until thermometer reaches 150°, about 6 minutes. Remove from stove; add chocolate and stir till melted. Set aside.
- Beat egg whites with sugar and cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Spread over cake. Chill torte until mousse is set, at least 6 hours and up to 1 day.
- Topping: Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Beat cream and powdered sugar in medium bowl until peaks form. Spread over torte. Garnish as desired.
(original recipe – photos updated 12/2016)
More recipes for true chocoholics:
Chocolate Brownie Toffee Trifle
I have a daughter, a son, and two grandchildren with birthdays in May, now to try and decide which recipe to make!! They all look delicious!
My husband and I just made this, and it is delightful! We received so many compliments on this dessert. It’s very rich, so a little goes a long way. Thanks for the recipe! It’s certainly a crowd-pleaser!
I came for the Blueberry Sugar Crusted muffins, but then had to come over and see what is up with the house detox. (That’s a great term by the way, may I borrow it for one of my Clutterbugs posts?) Speaking of which, if you ever need decluttering or organizing help, I post my Clutterbugs posts every Monday with lots of interesting tips and ideas for decluttering and organizing. In the meantime, I’m going to have to go down to the cafeteria and see if I can’t find a muffin. The thought of those Blueberry Sugar Crusted muffins is making my mouth water…
PS: Are you going to post pics of your House Detox? I’d love to see them.
I’m going to have to check out your Clutterbug posts, I love organizing! I never thought of posting pictures, but it’s a great idea. I’ll have to do that with my craft room. I’m not sure though, it’s pretty bad. I don’t want to scare away any followers. 😉
I just might have to finally go out and buy a springform pan. Just so I can make this and NOT share it with anyone!!! It DOES look sinfully delicious!
I can’t WAIT to try this. RIGHT up my ally! Thanks for sharing!
OH.MY.WORD!!!! That looks soooooo awesome!!! I need a piece of that right now! LOL