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This rich and decadent chocolate mousse cake features layers of moist cake, fluffy mousse, and smooth buttercream with delicate embroidery decoration. Perfect for dessert lovers wanting an elegant yet approachable recipe to impress.
Ingredients
Ingredients
- 1 Cup all purpose flour 133g
- ¾ Cup granulated sugar 150g
- ⅓ Cup unsweetened natural cocoa powder 30g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ Cup vegetable oil 60ml
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract plus extra for the buttercream
- ½ Cup full-fat buttermilk 120ml
- ½ Cup hot coffee or water 120ml
- 2 Cups semi-sweet chocolate chips 370g
- 2 ⅓ Cups heavy whipping cream 560ml divided for mousse and buttercream layers
- 2 tablespoon powdered sugar to sweeten the buttercream just right
- 1 teaspoon instant coffee or espresso powder optional to boost mocha vibes
- 3 Oz fresh raspberries for topping
- 2 Oz chocolate covered espresso beans for crunch and surprise
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a big bowl.
- In another bowl, whisk vegetable oil, egg, vanilla extract, and buttermilk until smooth. Slowly add wet mixture into dry ingredients and stir just until combined.
- Pour batter into an 8-inch greased or lined pan. Bake for 30-35 minutes. Meanwhile, prepare your pressure cooker for the mousse.
- Cool the cake completely after baking. Use slow release on pressure cooker if making mousse inside it.
- Melt semi-sweet chocolate chips with half cup heavy cream on low heat until smooth. Whip remaining cream with powdered sugar, vanilla, and espresso powder until soft peaks form. Fold chocolate into whipped cream gently.
- Layer mousse over the cake base. Pipe or spread buttercream on top with desired embroidery design. Decorate with raspberries and chocolate covered espresso beans.
- Chill the cake for a couple of hours or until set and ready to serve.
Notes
Store leftover cake tightly wrapped or in an airtight container in the fridge for up to 4 days. Freeze individual portions for longer storage. Keep mousse fresh by covering container tightly with cling film.