Chocolate Mousse Cake
This elegant Chocolate Mousse Cake features three luxurious layers: a moist almond-chocolate sponge, a silky chocolate cream, and a light yet rich chocolate mousse. Finished with a dusting of cocoa and fresh strawberries, it's the perfect showstopper for any special occasion or indulgent moment.
- May 29, 2025
- 10-12 slices
- Print this
Ingredients
- Cake Layer:
- -2 eggs
- -30 g honey
- -50 g sugar
- -30 g almond flour
- -3 g baking powder
- -50 g all-purpose flour
- -10 g cocoa powder
- -50 g heavy cream (30–35% fat)
- -55 g butter
- -30 g dark chocolate
- Chocolate Cream:
- -80 g egg yolks
- -40 g sugar
- -200 g whole milk
- -20 g heavy cream
- -150 g dark chocolate
- Chocolate Mousse:
- -75 g whole milk
- -190 g dark chocolate
- -300 g heavy cream
Directions
- Step 1
- Cake Batter:
- Step 2
- -Heat the cream together with the butter. Once the butter melts, remove from heat. Add the chocolate so it melts from the residual heat without the risk of burning.
- Step 3
- -Whisk the eggs together with the sugar and honey until you get a fluffy cream for about 3-4mins.
- Step 4
- -Mix the flour with the cocoa powder, baking powder, and almond flour. Then sift them through a coarse sieve so everything passes through. Gently add this mixture to the whipped eggs.
- Step 5
- -Once incorporated, gradually add the cream-chocolate mixture in batches, folding it in gently.
- Step 6
- -Pour into an 8inch baking pan lined with parchment paper
- Step 7
- -Bake in a preheated oven at 160°C (320°F) for about 18- 20 minutes. Let it cool, and gently run a knife around the edges to release it.
- Step 8
- Chocolate cream:
- Step 9
- -heat the cream and milk.
- Step 10
- -In a deep bowl, whisk the egg yolks and sugar until frothy.
- Step 11
- -Once the milk-cream mixture reaches a boil, gradually pour it over the yolks in batches while stirring. Return to the stove over low heat for about 2 minutes until it reaches 80°C (176°F). If it starts to boil vigorously, it may curdle so be careful.
- Step 12
- -Once slightly thickened, add to the chocolate. Stir until melted, then blend the mixture.
- Step 13
- -Pour the cream over the cake base and refrigerate.
- Step 14
- Chocolate Mousse:
- Step 15
- -heat the milk, Add the chocolate to the hot milk so it melts and combines. Let it cool to about 50°C (122°F) – it should feel hot but not overly so.
- Step 16
- -Whip the cream, which should be cold.
- Step 17
- -Gently fold the whipped cream into the chocolate mixture in batches using a whisk. Spread over the chocolate cream and smooth the top with a spatula.
- Step 18
- -Refrigerate the cake until fully set for about 4-5hours in the fridge. Serve dusted with cocoa powder and top with fresh strawberries.