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Gâteau Mousse au Chocolat (Chocolate Mousse Cake)
Indulge in this delightful Gâteau Mousse au Chocolat, featuring a rich, moist chocolate biscuit base topped with a luscious, creamy dark chocolate mousse. This classic French dessert is perfect for any special occasion, offering a harmonious blend of textures and intense chocolate flavor. The biscuit is made with flour, cocoa, sugar, and a hint of coffee for depth, while the mousse is crafted from milk, egg yolks, dark chocolate, and whipped cold cream, creating an airy yet decadent finish. Allow ample chilling time for the mousse to set perfectly before serving.
#dessert
#chocolate
#mousse
#cake
#French
#baking
#rich
#creamy
#celebration
Finished Chocolate Mousse Cake
Recipe Information
20m
Prep Time
15m
Cook Time
5h 20m
Total Time
8
Servings
Medium
French
French
Nutrition (per serving)
450
Calories
7g
Protein
45g
Carbs
30g
Fat
Slice of Chocolate Mousse Cake
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Top view of Mousse Cake
Instructions
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- Preheat your oven to 170°C (340°F) and prepare a round cake pan (e.g., 20 cm or 8 inch) by greasing and flouring it, or lining with parchment paper.1m
Preview1mPreviewPreheat your oven to 170°C (340°F) and prepare a round cake pan (e.g., 20 cm or 8 inch) by greasing and flouring it, or lining with parchment paper. - In a large bowl, combine the dry ingredients for the biscuit: 125g flour, 20g cocoa powder, 70g sugar, 1 tsp baking powder, and a pinch of salt. Whisk them together thoroughly.2m
Preview2mPreviewIn a large bowl, combine the dry ingredients for the biscuit: 125g flour, 20g cocoa powder, 70g sugar, 1 tsp baking powder, and a pinch of salt. Whisk them together thoroughly. - Add the wet ingredients to the dry mixture: 60ml vegetable oil, 1 large egg, and 120g milk. Mix until just combined, being careful not to overmix.2m
Preview2mPreviewAdd the wet ingredients to the dry mixture: 60ml vegetable oil, 1 large egg, and 120g milk. Mix until just combined, being careful not to overmix. - Gently stir in 120g hot coffee until the batter is smooth. The hot coffee helps to bloom the cocoa and create a moist cake.1m
Preview1mPreviewGently stir in 120g hot coffee until the batter is smooth. The hot coffee helps to bloom the cocoa and create a moist cake. - Pour the biscuit batter into the prepared cake pan and bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.15m
Preview15mPreviewPour the biscuit batter into the prepared cake pan and bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. - Remove the biscuit from the oven and let it cool completely in the pan before removing. This can take about 30 minutes to an hour.30m
Preview30mPreviewRemove the biscuit from the oven and let it cool completely in the pan before removing. This can take about 30 minutes to an hour. - For the mousse, in a saucepan, whisk together 2 egg yolks and 130g milk. Cook over medium-low heat, stirring continuously, until the mixture thickens slightly and coats the back of a spoon (like a créme anglaise). Do not boil.5m
Preview5mPreviewFor the mousse, in a saucepan, whisk together 2 egg yolks and 130g milk. Cook over medium-low heat, stirring continuously, until the mixture thickens slightly and coats the back of a spoon (like a créme anglaise). Do not boil. - Remove the saucepan from the heat. Add 160g chopped dark chocolate to the hot egg-milk mixture. Stir until the chocolate is completely melted and the mixture is smooth and glossy.3m
Preview3mPreviewRemove the saucepan from the heat. Add 160g chopped dark chocolate to the hot egg-milk mixture. Stir until the chocolate is completely melted and the mixture is smooth and glossy. - Let the chocolate mixture cool down to room temperature, stirring occasionally to prevent a skin from forming. This may take about 15-20 minutes.15m
Preview15mPreviewLet the chocolate mixture cool down to room temperature, stirring occasionally to prevent a skin from forming. This may take about 15-20 minutes. - In a separate, chilled bowl, whip 250g cold heavy cream until stiff peaks form.3m
Preview3mPreviewIn a separate, chilled bowl, whip 250g cold heavy cream until stiff peaks form. - Gently fold the whipped cream into the cooled chocolate mixture in two additions, until just combined and no streaks of cream remain. Be careful not to deflate the mousse.2m
Preview2mPreviewGently fold the whipped cream into the cooled chocolate mixture in two additions, until just combined and no streaks of cream remain. Be careful not to deflate the mousse. - To assemble, place the cooled biscuit back into the clean cake pan (or a springform pan with the sides lined with acetate if desired). Pour the chocolate mousse over the biscuit, spreading it evenly.2m
Preview2mPreviewTo assemble, place the cooled biscuit back into the clean cake pan (or a springform pan with the sides lined with acetate if desired). Pour the chocolate mousse over the biscuit, spreading it evenly. - Refrigerate the Gâteau Mousse au Chocolat for at least 4 hours, or preferably overnight, until the mousse is completely set.4h
Preview4hPreviewRefrigerate the Gâteau Mousse au Chocolat for at least 4 hours, or preferably overnight, until the mousse is completely set. - Once set, carefully remove the cake from the pan. Decorate with a dusting of cocoa powder or powdered sugar, or chocolate shavings, before slicing and serving.2mPreview2mPreviewOnce set, carefully remove the cake from the pan. Decorate with a dusting of cocoa powder or powdered sugar, or chocolate shavings, before slicing and serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
