EASIEST EVER CHOCOLATE MOUSSE CAKE RECIPE

Ingredients

• 200 g Dark Chocolate (70% cocoa, chopped finely)
• 400 ml Heavy Whipping Cream (Divided: 200 ml for ganache, 200 ml for whipped cream; keep chilled)
• 300 g Store‑Bought Sponge Cake (Plain yellow cake, sliced into 6‑7 even pieces)
• 100 ml Strong Brewed Coffee (Cooled; espresso or very strong drip coffee works best)
• 30 g Unsalted Butter (Melted for chocolate glaze)
• 100 g Dark Chocolate (for glaze) (Same quality as ganache chocolate, chopped)

Instructions

1. Heat Cream

   Place 200 ml of heavy cream in a saucepan and bring to a gentle boil over medium heat, then remove from heat.

   Time: PT2M

   Temperature: 100°C

2. Make Ganache

   Pour the hot cream over the chopped dark chocolate in a mixing bowl. Let sit 30 seconds, then stir until the mixture is completely smooth and glossy.

   Time: PT3M

3. Cool Ganache

   Allow the ganache to cool to room temperature, stirring occasionally to prevent a skin from forming.

   Time: PT10M

4. Whip Cream

   In a chilled mixing bowl, whisk the remaining 200 ml of heavy cream until soft peaks form.

   Time: PT5M

5. Fold Ganache into Whipped Cream

   Gently fold the cooled ganache into the whipped cream using a spatula until fully incorporated, preserving as much air as possible.

   Time: PT2M

6. Prepare Cake Base

   Slice the store‑bought sponge cake into 6‑7 even layers. Arrange them in the bottom of a 9‑inch springform pan and brush each layer generously with the cooled coffee.

   Time: PT5M

7. Assemble Mousse Layer

   Spread the chocolate mousse filling over the coffee‑soaked cake base, smoothing the top with an offset spatula.

   Time: PT5M

8. Refrigerate to Set

   Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the mousse is firm to the touch.

   Time: PT120M

9. Make Chocolate Glaze

   Melt 100 g dark chocolate with 30 g melted butter in a heat‑proof bowl over a saucepan of simmering water (bain‑marie) until smooth.

   Time: PT5M

10. Top Cake with Glaze

    Pour the warm chocolate glaze over the set mousse, allowing it to flow over the edges. Smooth with a spatula if needed.

    Time: PT2M

11. Final Chill

    Re‑cover the cake and refrigerate for another 30 minutes to let the glaze set.

    Time: PT8M

Nutrition Facts

Calories

440

Protein

5 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g