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Easy Chocolate Mousse Cake

Course Dessert
Prep Time 30 minutes
Cook Time 12 minutes
Servings 12

Ingredients

**For the Chocolate Genoise Sponge Cake:**

  • 2 large eggs
  • 55 g sugar about ¼ cup
  • 40 g all-purpose flour ⅓ cup
  • 10 g cocoa powder 1.5 tbsp
  • ⅛ tsp salt
  • ¼ tsp baking powder

**For the Chocolate Ganache:**

  • 300 g milk chocolate preferably Cadbury Dairy Milk, chopped
  • 360 g heavy cream 1.5 cups

**For the Chocolate Mousse:**

  • Chocolate ganache from above
  • 240 g heavy cream 1 cup, chilled

**For Whipped Cream (optional):**

  • ¾ cup cream
  • 1 tbsp granulated sugar
  • 2-3 tablespoons cocoa powder for serving

Instructions

  • Preheat the oven to 350°F and line a 9x9" pan with parchment paper.
  • For the cake, whisk eggs and sugar until tripled in volume. Sift in dry ingredients, fold gently, and transfer to the pan. Bake for ~13-14 minutes. Let the cake cool.
  • For the ganache, heat cream until just boiling, then pour over chopped chocolate. Cover and wait 5 minutes, then stir until smooth. Cool in the fridge for 20-30 minutes.
  • For the mousse, whip the chilled cream until stiff peaks form. Gently fold into the cooled ganache in 2-3 additions.
  • Assembly: Line a 9x9 pan with parchment paper. Place the cooled cake inside and pour over the chocolate mousse. Freeze for 20 minutes.
  • Decoration: Whip cream and sugar until medium peaks form. When the mousse is somewhat set, top with whipped cream and spread evenly.
  • Serving: Let the cake cool in the freezer for 1 hour. Dust with cocoa powder and slice into individual servings. Store in the fridge.

Notes

  • Enjoy this cake very cold; keep it refrigerated or put it in the freezer for 15 minutes before serving.
  • If the cake feels dry, brush on some simple syrup before adding the mousse.
  • For an extra touch, remove ~¾ cup of ganache and add it as another layer before the mousse.
  • Get creative with the shape; use a 9" round pan or make individual servings in muffin cups.