[Drool-Worthy] Chocolate Cake With Mousse Filling And Ganache

Chocolate Cake With Mousse Filling And Ganache

[Drool-Worthy] Chocolate Cake With Mousse Filling And Ganache

This super-rich, decadent, hot dark and moist chocolate cake with mousse filling and ganache is a chocoholic’s dream. Dark cocoa powder and unsweetened cocoa powder give this chocolate dessert intense and delicious flavor.

The chocolate mousse layer cake with ganache is topped with super creamy chocolate mousse and semi-sweet chocolate ganache. This chocolate mousse cake with ganache can be a perfect showstopper for your graduation, birthday, or dinner party.

3 Parts To Dark Chocolate Ganache Layer Cake

Creating the ultimate dark chocolate mousse cake involves:

  • A dark chocolate cake base, a variation of my tuxedo cake, enhanced with sour cream and buttermilk for improved structure.
  • A chocolate mousse layer, researched and simplified to exclude eggs and gelatin, utilizing real chocolate and homemade whipped cream for a fluffy filling.
  • Topped with chocolate ganache, a semi-sweet chocolate ganache that crowns the cake, mastering it like a chocolate ganache pro.

chocolate mousse layer cake with ganache

Chocolate Cake With Mousse And Ganache Recipe

Ingredients

  • 1 and ¾ cups all-purpose flour
  • 1 and ¾ cups granulated sugar
  • ½ cup vegetable or canola oil
  • 2 large eggs, at room temperature
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extracts
  • ¾ cup unsweetened natural cocoa powder
  • 1 teaspoon salt
  • ¾ cup full-fat sour cream
  • ½ cup hot water (or coffee)
  • 2 teaspoons espresso powder (optional)
  • ½ cup buttermilk, at room temperature
  • 1 cup regular or mini semi-sweet chocolate chips (optional)
  • Garnish optional: chocolate shavings or fresh berries 

Chocolate Mousse

  • ½ cup hot water
  • 2 cups heavy whipping cream or heavy cream
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons confectioners’ sugar
  • Two 4-ounce (113g each) semi-sweet chocolate bars, finely chopped
  • ½ teaspoon vanilla extract

Chocolate Ganache

  • 1 cup heavy whipping cream or heavy cream
  • Two 4-ounce semi-sweet chocolate bars, chopped finely

Instructions

  1. Preheat oven to 177°C (350°F) to make chocolate mousse cake with ganache. Take four 8 or 9-inch cake pans, grease them and line with parchment paper, and then grease the parchment paper. 

Cake Preparation

  1. In a large bowl, whisk together the flour, sugar, salt, cocoa powder, baking powder, baking soda, and espresso powder (if using) to make chocolate mousse ganache cake and set aside. 
  2. Mix the eggs, oil, and sour cream using a handheld or whisk on medium-high speed until combined. Then, add the vanilla and buttermilk and mix until combined.
  3. Transfer the wet ingredients into the dry ingredients, add hot water, and beat on low speed until the batter is mixed thoroughly. Add chocolate chips if using.
  4. Divide the batter equally in 4 pans and bake for 19-23 minutes. Insert a toothpick in the center to check; if the toothpick comes out clean, cakes are made. 
  5. Take out the chocolate ganache mousse cake from the oven and put them on a wire rack. And let them cool entirely in the pan. 

Preparation Of Chocolate Mousse

  1. As the cake cools, make the chocolate mousse. Mix the cocoa powder and hot water and set aside. In the microwave or double boiler, melt the chopped chocolate bars. Pour the hot water and cocoa mixture into the melted chocolate and mix until smooth and thick, and set aside. 
  2. Whip the cream, vanilla extract, and confectioners ’ sugar on medium-high speed using a hand mixer or stand mixer with the whisk attachment for 3-4 minutes until medium peaks form. Fold in the chocolate mixture using a spoon and gently mix them. 
  3. Cover the mousse and keep in the refrigerator for a minimum of 2 hours and up to 2 days. Make about 4.5 cups of chocolate mousse. 

Assembling Layers

  1. First, level the cake using a knife. Place 1 layer of cake on the serving plate or cake stand. Uniformly cover the top with 1.5 cups chocolate mousse using an icing spatula. 
  2. Top with the second layer and spread chocolate mousse evenly on top, then put the 3rd layer of cake and cover the top with 1.5 cups chocolate mousse. Top with the final 4th layer of cake and spread the leftover chocolate mousse on the top surface, and also cover the sides as a crumb coat. Smooth the crumb coat by running a bench scraper around the cake. Keep cake in the refrigerator for 1-4 hours. 

Chocolate Ganache

  1. In a medium heat-proof bowl, put chopped chocolate. In a small saucepan, heat the cream over medium heat until it starts to simmer. Pour the cream over the chocolate and allow it to sit for 2-3 minutes to soften the chocolate. Stir the chocolate slowly with a spoon or rubber spatula until chocolate has melted and became smooth. Once the ganache mixture is smooth, allow it to cool for 20 minutes before spreading it on the cake. 
  2. Pour the ganache on the cake. Smooth the top and sides evenly with a chocolate mousse icing spatula. Top the surface with beloved garnish like chocolate or berries.
  3. Serve chilled chocolate cake with mousse filling and ganache and enjoy it, or it can be stored in the refrigerator for five days. 

chocolate cake with mousse and ganache

How To Assemble And Decorate Chocolate Mousse Ganache Cake?

To assemble a chocolate ganache mousse cake, start by placing the bottom cake layer on a cake stand.

Spread a generous layer of chilled chocolate mousse on top, then continue with adding the 2nd and 3rd cake layers, each time spreading mousse evenly.

After adding the 4th cake layer, apply a crumb coat around the sides to seal in crumbs.

Refrigerate the assembled cake until it’s chilled, then pour ganache over the top, allowing it to set for a perfectly smooth finish.

Tips For Perfect Chocolate Cake With Mousse Filling

  • Garnish with fresh berries to add a burst of color and freshness to your cake. This not only makes the cake visually appealing but also introduces a subtle fruity flavor that complements the rich chocolate.
  • Ensure the cake is properly chilled for 1 hour before slicing. This crucial step helps the mousse set completely, preventing it from squishing out between the layers for clean, elegant slices.
  • Allow the chocolate mousse cake with ganache to rest at room temperature for 30 minutes before serving. This slight warming enhances the flavors and textures, making the mousse and ganache more enjoyable.
  • To avoid lumps in your mousse, ensure that gelatin is fully dissolved before incorporation. Smooth, lump-free mousse is key to a refined texture and taste in every bite.
  • Use a cake collar when assembling no-bake desserts to achieve perfectly clean edges. This simple tool aids in creating professional-looking desserts that stand out both in appearance and structure.
  • Assemble your chocolate cake with mousse and ganache in an 8-inch springform pan for easy removal without damaging the layers or the mousse. This type of pan is ideal for intricate desserts that require chilling and setting.
  • Wrap the pan with plastic wrap and parchment paper to ensure a flat surface and easy release. This also prevents the cake from sticking to the pan, ensuring it comes out cleanly without any gaps or edges.

By following these detailed steps, you’re not just making a cake; you’re crafting an experience.

From the smooth application of chocolate ganache to the precise leveling of the dome, every detail contributes to the final masterpiece.

Remember, bake-even stripes can help achieve that perfectly flat surface for the cake layers, ensuring a balanced and visually pleasing dessert.

More Decorating And Variation Ideas For Chocolate Mousse Cake Filling Recipe

For those eager to decorate their cake with more than just a swirl, consider a palette of chocolate buttercream, oreo frosting, peanut butter frosting, or nutella frosting. These can add layers of flavor and excitement.

Whipped cream, chocolate shavings, and chopped chocolate offer a classic touch, while rainbow sprinkles bring a dash of whimsy.

Utilizing a piping bag and piping tips, your mousse cakes can become a canvas for your creativity. Dive into decorating cakes tutorials for a treasure trove of inspiration; the possibilities are as boundless as your imagination.

What About Cupcakes?

Why limit the joy to a big cake when chocolate mousse cupcakes offer bite-sized delight?

Adapt your chocolate cupcakes recipe; halve the quantities for chocolate mousse and chocolate ganache to suit the smaller scale.

Recipes like sugar plum fairy cupcakes serve as perfect examples of how to fill and decorate cupcakes.

Imagine a drizzle of ganache atop cooled cupcakes or a dollop of pastry cream nestled within.

For an adventurous twist, create a homemade mille-feuille in cupcake form, layering these elements for a textural and flavorful surprise.

chocolate mousse cake with ganache

FAQs About Chocolate Cake With Mousse Filling And Ganache

1. Can Chocolate Mousse Cake Be Made Gluten Free?

Yes, making a gluten free chocolate mousse cake is straightforward by swapping regular flour with cup for cup gluten free baking flour in the cake batter.

2. Can I Substitute The Unsweetened Dutch Cocoa With Regular Unsweetened Cocoa?

Dutch process cocoa and regular unsweetened cocoa are not interchangeable due to differences in acidity that could affect the leaveners and texture of the cake.

3. Can I Substitute The Dark Brown Sugar With Light Brown Sugar?

While you can use light brown sugar, dark brown sugar provides an extra layer of moisture to the cake.

4. Does Chocolate Mousse Cake Need To Be Made With Coffee?

Coffee is used to elevate the chocolate flavors without adding a coffee flavor, Decaf or hot water can be substituted if caffeine is a concern.

5. What Is The Best Chocolate To Use In Chocolate Mousse Cake?

A mix of dark and milk chocolate offers the best flavor, aiming for a 70% cocoa dark chocolate and quality chocolate for the best flavor payoff.

6. Can I Use A Different Cake Pan Besides A Springform Pan?

This cake requires a springform pan due to its removable bottom, crucial for easy release and slicing.

7. How Do You Serve Chocolate Mousse Cake?

After the ganache sets in about 30 minutes, the cake is best served at room temperature.

8. How Long Does Chocolate Mousse Cake Keep?

It remains fresh in an airtight container in the refrigerator for about a week.

9. Can I Make The Cake The Day Before My Event And Let It Sit In The Fridge Until I Serve It?

Yes, preparing ahead allows the mousse to set perfectly in the fridge.

10. Can This Cake Be Frozen For A Few Days?

Absolutely, it can be frozen and then thawed in the refrigerator a day before serving, ensuring slices come to room temperature for 30 minutes before serving.

11. I Don’t Have A Springform Pan. Can I Make This Cake In A Regular Cake Tin?

While a springform pan is ideal, using a regular pan requires freezing the cake before attempting to turn it out.

12. Can I Use A 9 Or 10-Inch Pan Instead?

An 8-inch pan that’s 3-inches tall is recommended to avoid thin layers and adjust the bake time accordingly.

13. What Can I Use In Place Of Gelatin?

Agar powder can be a substitute, using 1 teaspoon of agar and 1 tablespoon of water to replicate the effects of gelatin.

14. Does Mousse Cake Have To Be Refrigerated?

Yes, always keep it refrigerated and airtight to enjoy within 2 days.

15. Can I Freeze Mousse Cake?

Freezing the mousse cake for up to 2 months is possible, even though gelatin prevents it from freezing solid. Thaw in the fridge before serving.

16. What Is The Difference Between Ganache And Mousse?

Ganache is a combination of melted chocolate and cream, used as a glaze or poured icing. Mousse, however, involves beaten egg whites or whipped cream, cold milk, sugar, and chocolate, whipped to an airy texture.

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11 thoughts on “[Drool-Worthy] Chocolate Cake With Mousse Filling And Ganache”

  1. This cake was divine! The mousse filling was light and airy, and the ganache was silky smooth. A real showstopper.

    Reply
  2. Loved the recipe, but the mousse didn’t set as firmly as I hoped. Next time, I’ll chill it longer before assembling.

    Reply
  3. The cake was a hit! I used dark chocolate for the ganache for an extra rich flavor. Will definitely make again.

    Reply
  4. I found the cake a bit dry. I think I’ll add more oil or maybe some coffee to the batter next time to moisten it up.

    Reply
  5. The ganache was too thick for my liking. Had to add a bit more cream to get it to the right consistency. Tasted great though!

    Reply
  6. I made this for my sister’s birthday, and everyone was impressed. I decorated the top with chocolate shavings for an extra touch.

    Reply
  7. Absolutely loved this recipe! I added a layer of raspberry preserves between the cake and mousse for a fruit twist.

    Reply
  8. I struggled with the ganache setting too quickly. Had to reheat it gently to spread on the cake. End result was delicious though!

    Reply
  9. I’m a novice baker, and this recipe was a bit challenging for me. The instructions were clear, though, and I learned a lot!

    Reply

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