Chocolate Mousse Cake with Chocolate Mousse Mascarpone Frosting

Name: Chocolate Mousse Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 16
Ingredients: 3 cups all purpose flour; 2 cups sugar; 6 tablespoons cocoa; 2 teaspoons baking soda; ½ teaspoon salt; 3/4 cup extra virgin olive oil; 2 tablespoons white vinegar; 1 tablespoon vanilla extract; 2 cups cold water; 13 oz bittersweet or semisweet chocolate (finely cut); 6 tbsp butter softened; 1 /2 cup sugar; 6 egg yolks; 1/4 cup strong black coffee or espresso; 1/4 cup Kahlua; 3 cups heavy cream; 8 ounces mascarpone; 1/2 of chocolate mousse; 1 pint raspberries

June 5, 2012 by Chef Dennis Littley 51 Comments

If you're looking for a chocolate dessert, my Chocolate Mousse cake with Chocolate Mousse Mascarpone frosting is sure to please! Can you say decadent!

Total Time: 1 hour 15 minutes

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My Chocolate Mousse Cake will be a dessert your friends and family will talk about for a very long time.

I made this incredible chocolate cake (using my olive oil chocolate cake recipe) with ribbons of rich indulgent chocolate mousse in between the layers, can you say decadent? But I didn’t stop there, rather than just use the mousse for the frosting I decided to blend some mascarpone cheese into it! What I got was a light creamy version of the mousse, that didn’t overpower the cake.

I used a cake ring for the first time, and since the ring wasn’t quite tall enough, I stopped at 3 layers, (I originally had planned on 4 layers) but I don’t think the cake suffered for lack of the additional layer. If you do make the cake and decide to go for the gusto, you’ll have plenty of mousse to do it with so don’t worry.

My Chocolate Mouse cake did not disappoint, it was rich and chocolaty without being overpowering, I enjoyed mine with a tall glass of ice cold milk, but it would also go great with a good cup of coffee.

If you’re planning a party and looking for that special dessert to wow the crowd, I can recommend this cake, your guests will be in chocolate heaven, all begging for the recipe! It would also make the perfect birthday cake for that chocolate lover in your life, but you don’t really need an excuse to make this deliciously decadent cake………. after all its Chocolate!

You might also like my Chocolate Cake with Strawberry Mousse Filling.

If you enjoy delicious desserts you may also like these recipes:

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5 from 17 votes

Chocolate Mousse Cake

If you're looking for a chocolate dessert, my Chocolate Mousse cake with Chocolate Mousse Mascarpone frosting is sure to please! Can you say decadent!

Prep Time45 mins

Cook Time30 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Keyword: best chocolate cake, mousse cake

Servings:

Calories: 717kcal

Author: Chef Dennis Littley

Ingredients

Chocolate Olive Oil Cake

3 cups all purpose flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
½ teaspoon salt
3/4 cup extra virgin olive oil
2 tablespoons white vinegar
1 tablespoon vanilla extract
2 cups cold water

Chocolate Mousse

13 oz bittersweet or semisweet chocolate finely cut
6 tbsp butter softened
1 /2 cup sugar
6 egg yolks
1/4 cup strong black coffee or espresso
1/4 cup Kahlua
3 cups heavy cream

Mascarpone Chocolate Mousse Frosting

8 ounces mascarpone
1/2 of chocolate mousse

Assembly

1 pint raspberries

Instructions

Chocolate Olive Oil Cake

Preheat the oven to 350ºF.
Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Pour the mixture into the two 9″ prepared pans, coated with butter and dusted in flour or sugar.
Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely

Chocolate Mousse

Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat.
Continue to stir the chocolate until it has melted completely, then remove from the heat.
Cut the butter into 8 pieces and mix it into the melted chocolate until it has been completely absorbed by the chocolate.
Set the chocolate aside to cool to room temperature
Sabayon
add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Continue to whip for another minute.
add the liquid to the egg yolk mixture and place your mixing bowl over a pot of simmering water and whisk the yolk mixture until it becomes very thick.
When the egg yolks have thickened, continue to whip in your stand mixer until the mixture has cooled.
Combining
when the sabayon has cooled, fold it into the chocolate mixture until well blended.
Whip the cream in your stand mixer until it holds its shape, then fold it into the chocolate mixture.
Cover with plastic wrap and refrigerate until set.

Mascarpone Chocolate Mousse Frosting

with your stand mixer whip remaining chocolate mousse with mascarpone until creamy.

Assembly

divide chocolate mousse into two portions, use one half to make mascarpone frosting and set aside.
slice each layer in the middle making two identical layers.
start with one layer, then add half of the chocolate mousse (not the frosting) to the layer spreading evenly, then repeat the process using all but one half of one layer. (you'll have to just eat that part of the cake)
When the layers have been set, start frosting the cake using the mascarpone chocolate mousse frosting, spreading evenly.
top with raspberries and refrigerate for 1 hour to allow to set up.
slice cake, serve and enjoy!

Nutrition

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About Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

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