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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: 16
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

Calories: 717kcal | Carbohydrates: 63g | Protein: 7g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 161mg | Sodium: 281mg | Potassium: 269mg | Fiber: 5g | Sugar: 36g | Vitamin A: 1105IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 3.3mg