Marry Me Easy Chocolate Mousse Cake, anyone?! It is flippin delicious 😮‍💨

Ingredients

• 4 large Eggs (room temperature)
• 1 cup Granulated Sugar (fine granulated)
• 0.5 cup All-Purpose Flour (sifted)
• 0.25 cup Unsweetened Cocoa Powder (sifted)
• 1 teaspoon Baking Powder (fresh)
• 200 g Dark Chocolate (70% cocoa, chopped)
• 2 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 1 cup Heavy Cream (cold, for whipping)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F (175°C). Grease the bottom of a 9‑inch springform pan and line the base with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Whisk Eggs and Sugar

   In a large mixing bowl, whisk the 4 large eggs and 1 cup granulated sugar on high speed until the mixture becomes thick, pale, and triples in volume (about 5 minutes).

   Time: PT5M

3. Sift Dry Ingredients

   Sift together 0.5 cup all‑purpose flour, 0.25 cup unsweetened cocoa powder, and 1 tsp baking powder into a separate bowl.

   Time: PT2M

4. Fold Dry Ingredients into Egg Mixture

   Gently fold the sifted dry ingredients into the whipped egg‑sugar mixture using a spatula, turning the bowl until just combined. Do not over‑mix.

   Time: PT3M

5. Bake the Chocolate Sponge

   Pour the batter into the prepared springform pan, smooth the top, and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT15M

   Temperature: 350°F

6. Cool the Sponge

   Allow the cake to cool in the pan on a cooling rack for 5 minutes, then carefully release the springform and let the sponge cool completely.

   Time: PT5M

7. Make Chocolate Ganache

   In a saucepan, combine the chopped 200 g dark chocolate, 2 Tbsp butter, and ½ cup heavy cream. Heat over low heat, stirring until smooth and glossy. Remove from heat and let cool to room temperature (about 10 minutes).

   Time: PT12M

   Temperature: low heat

8. Whip Remaining Cream

   In a clean bowl, whip the remaining ½ cup heavy cream on medium speed until soft peaks form.

   Time: PT2M

9. Combine Ganache and Whipped Cream

   Fold the cooled ganache into the whipped cream until fully incorporated, creating a light chocolate mousse.

   Time: PT3M

10. Assemble the Cake

    Place the cooled sponge on a serving plate. Spread the chocolate mousse evenly over the top, smoothing with an offset spatula. Optional: drizzle or pipe extra ganache on the surface for decoration.

    Time: PT5M

11. Chill to Set

    Refrigerate the assembled cake for at least 2 hours, or until the mousse is firm.

    Time: PT2H

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g