This chocolate mousse cake is a moist and soft chocolate sponge cake filled with simple eggless chocolate mousse and chocolate ganache, covered in chocolate mousse and decorated with dark chocolate drip and whipped cream rope border then finely topped with beautiful homemade chocolate curls.
I always love chocolate drip to decorate a cake. It’s one of my favourite techniques to make a cake fancy. This cake is such a classic and surely the cake of your dreams. Pure chocolate temptation!! You won’t regret making it.
WHY YOU’LL LOVE THIS RECIPE?
Easy to make! It’s very easy to make or you can say it’s one of the easiest cakes to put together but will be a star at the dessert table.
It’s not dry at all! It’s a soft, smooth, velvety and decadent cake with lots of chocolate flavour. I mean, this cake has lots of chocolate from top to bottom. A perfect treat for chocolate lovers.
Show Stopper! It’s truly a show stopper and will be a huge hit for any occasion.
You can make it ahead of time! You can plan. You can make a basic sponge cake a day before and prepare chocolate ganache in advance.
INGREDIENTS YOU’LL NEED!
FOR CHOCOLATE SPONGE CAKE
All-purpose flour: Make sure, to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
Caster sugar: It adds sweetness.
Vanilla extract: Adds flavour
Baking powder & baking soda: Both are used as a leavening agent, which means they cause the cake to rise.
Unsweetened Cocoa powder: Always use good quality cocoa powder, it makes the difference. Be sure to use unsweetened cocoa powder. It gives a deep and rich chocolate flavour.
Vegetable oil: Oil gives softness when cold. You can make this cake in advance and it will stay moist and softer for several days in the fridge if stored properly. I used sunflower cooking oil, you can use any vegetable oil.
Eggs (Uk medium-sized): Always use room temperature eggs for the best result.
Salt: A little bit of salt is used to balance the sweetness.
Instant coffee: It is totally optional but it gives rich and deep flavour to chocolate as it makes them intensely chocolatey.
Hot milk: Mix a tsp of instant coffee in hot milk. The hot milk mixture reacts with cocoa powder and brings out the chocolate cocoa flavour. It enhances the chocolatey flavour so you can enjoy a more intense flavour of chocolate.
FOR CHOCOLATE MOUSSE
Dark chocolate: (I used here 54%). Always use good quality chocolate.
Double cream: Always use double cream(with at least 35% fat content) to get rich and silky chocolate ganache. You can use whipping cream instead of double cream is not in hand.
Whipping cream: It is best to use whipping cream or 35% cream(double cream) because any cream less than 35% fat content will not whip or does not work better. I used whipping cream here. Whipping cream gives a smooth and creamy texture to this frosting.
Icing sugar/ powdered sugar: It sweetens the frosting and also gives a hold to the whipped cream.
Cocoa powder: It is used to get a more chocolatey flavour but it’s optional.
Vanilla extract
CHOCOLATE GANACHE FOR FILLING AND DRIP
Dark chocolate (I used here 54%): Always use good quality chocolate.
Double cream: Always use double cream (with at least 35% fat content) to get rich and silky chocolate ganache. You can use whipping cream instead of double cream is not in hand.
FOR WHIPPED CREAM
Corn flour/corn starch: It gives hold to the whipped cream. I used only 1 tsp of it.
whipping cream
Icing sugar/powdered sugar
FOR HOMEMADE CHOCOLATE CURLS
Dark chocolate
PRO TIPS FOR THE PERFECT CHOCOLATE MOUSSE CAKE!
For Chocolate Cake:
Always use room temperature ingredients to keep an even consistency of the batter.
Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, use proper measuring cups and spoons. Spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
For perfect Chocolate Ganache:
Don’t let even a drop of water into the bowl of ganache, otherwise, you will end up with a gritty chocolate ganache.
Always use good quality chocolate, cheap chocolate results in a grainy ganache.
Use a glass or a ceramic or a metal bowl to make the ganache. Don’t use a plastic bowl, or you'll end up with a grainy ganache.
Use a rubber spatula or spoon for stirring and mixing. Don’t use a whisk, it can change the texture of your chocolate ganache.
For perfect Frosting:
To get silky smooth frosting, sift the icing sugar before use. It should be added in batches.
Always use a chilled mixing bowl and chilled cream before beating.
Gradually add cooled chocolate ganache 2 to the whipped cream and beat until stiff peak forms
It is best to use whipping cream or 35% cream(double cream) because any cream less than 35% fat content will not whip or does not work better. I used whipping cream here. Whipping cream gives a smooth and creamy texture to this frosting.
Don’t over whip the frosting as it will become grainy. Stop beating when just stiff peaks form.
If you feel the frosting is a little bit grainy, add one tsp of whipping cream and give it a good mix with a spatula. It will become fluffy again.
If the weather is hot, place your mixing bowl over a bowl that is filled with ice cubes and after you make this frosting, cover it with plastic wrap and place it in the fridge until required.
For perfect chocolate curls:
Chocolate burns easily, so it’s best to melt the chocolate slowly at Low heat.
Chocolate shouldn’t be too hard.
If the chocolate is hard, you will not get the curls so leave it at room temperature for some time. If it seems too soft, it will not roll into curls so pop it back in the freezer for a few minutes.
FAQ
CAN I MAKE A CHOCOLATE CAKE AHEAD?
Yes, you can make the cakes a day or two ahead of assembling. But tightly cover them in a plastic wrap and keep them in the fridge.
It’s better to make a day or two ahead of serving because it is easy to assemble the cake when it is cold.
CAN I MAKE THIS FROSTING IN ADVANCE?
To get the best results, use the frosting right away after whipping. It will stay stable in the fridge for 1-2 days. Keep it in an airtight container. Before assembling the cake, if the frosting looks grainy or separated then you will have to give it a short whip and it will be good.
CAN I MAKE CHOCOLATE GANACHE IN ADVANCE AND HOW TO STORE IT?
Fresh chocolate ganache is the best to use but you can store it in the fridge. Once it cools completely, keep it in an airtight container in the fridge for up to 5-6 days. Before use, if it is hard, just microwave for 5-10 seconds and stir. You can even add 1 tsp-1 tbsp double cream to get the required consistency.
You can freeze chocolate ganache for up to 2 months. Whenever needed, thaw in the fridge or at room temperature. Rewarm again on the double boiler with constant stirring or in the microwave for 10 seconds increments, stir in between, until smooth and silky.
Chocolate Mousse Cake
It's a moist, soft chocolate sponge cake filled with eggless chocolate mousse and chocolate ganache, covered in chocolate mousse, decorated with dark chocolate drip and whipped cream rope border and topped with homemade dark chocolate curls!
Grease the 7” round cake pan with vegetable oil and line the bottom with parchment paper. Preheat the fan oven to 155C/311F (175C/347F for a conventional oven)
Sift all-purpose flour, baking powder, baking soda, salt and cocoa powder and whisk them to mix well, set aside.
In a large bowl, beat the eggs on medium (about 2 minutes) then add sugar and beat again until light and fluffy (about 2 minutes). Add vegetable oil & vanilla extract, and beat until well combined. Add in dry ingredients in 2 batches and mix it gently by the cut and fold method. Mix instant coffee in hot milk and add it to the batter. Avoid adding the hot milk at once otherwise, you will end up with scrambled eggs.
Slowly pour the batter into the prepared cake pan and tap gently to remove any large air bubbles. Bake for 40-50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Cool the cake for 15 minutes in the pan at room temperature. After that, use a spreader knife to run around the edges of the cake pan to release the cake easier and flip it over onto a wire rack to cool completely.
FOR CHOCOLATE MOUSSE FROSTING
Dark Chocolate ganache 1
For making dark chocolate ganache, the ratio of dark chocolate to whipped cream will be 2 : 1
First, make the dark chocolate ganache. Chop the chocolate into small pieces and place it in the heat-safe bowl (take a bowl that fits on top of the saucepan). Place a bowl over that small saucepan with 1” or 2” of water. Make sure, the water does not touch the bottom of the bowl.
When chocolate melts, add double cream(at room temperature) or whipping cream into the melted chocolate. Stir the ganache constantly and gently until it is smooth (about 30-60 seconds).
Once they are well combined, remove them from the heat (don’t overheat the ganache). Set aside to cool at room temperature. Stir it after every one minute as it sets when cooled so it remains even and smooth like dulce de leche or fudge.
Or You can also make ganache in the microwave. Combine chocolate and cream in a microwave-safe bowl and microwave it for 30 seconds then at 25 seconds intervals, stirring in between until the chocolate has melted and the mixture is smooth and creamy.
Chocolate Mousse
Chill the large mixing bowl. Pour chilled whipping cream (500ml) into the chilled bowl then add icing sugar, cocoa powder and vanilla extract, and whip on medium until soft peaks form.
Add in the above-cooled chocolate ganache gradually and beat it again until stiff peak forms. (stiff peak means if you turn your bowl upside down, it will not fall out). Chocolate mousse is ready. Keep in the fridge until required.
FOR LAYERING AND DRIP
Chocolate ganache 2
For making dark chocolate ganache, the ratio of dark chocolate to whipping cream will be 1 : 1
The method to make chocolate ganache is the same as chocolate ganache 1.
WHIPPED CREAM
Chill the bowl and beater attachment in the fridge for 30minutes (stainless steel bowl is the best for whipping cream).
Pour the whipping cream (chilled) into the bowl, add in icing sugar + corn starch, then start beating at slow speed (for 1 minute) then increase the speed from slow to medium and continue beating until stiff peak forms, it will take approximately 5-6 minutes. A stiff peak means if you turn your bowl upside down, it will not fall out.
HOMEMADE CHOCOLATE CURLS
Break up the chocolate into small pieces and place it in a heat safe bowl. Place the bowl over a saucepan of simmering water(at low heat), and make sure that the water does not touch the bottom of the bowl. Stir gently and frequently while melting until it is free-flowing and smooth. It is ready to use.
Take a small container (square or oval), and place the parchment paper to cover all sides and the bottom of the container. Pour melted (tempered) chocolate in it and pop it in the freezer for 20-30 minutes or until it sets but not too hard.
For bigger curls, use a veggie peeler and make curls as shown in the video.
For smaller curls, use a grater.
ASSEMBLING
Make sugar syrup by boiling 1/2 cup water with 2 tbsp of sugar just for one minute. Set aside to cool completely.
With the help of a long serrated bread knife, horizontally cut this cake into 3 layers. Place a cake board(which should be slightly bigger than your cake) on a cake turntable.
Place a dollop of frosting on your cake board. Place the first layer of cake down on the cake board and soak with sugar syrup, then spread about 2-3 tbsp of chocolate ganache2 over the cake layer. Spread the chocolate mousse frosting all over the chocolate ganache.
Place the second layer of cake on it and soak with sugar syrup then spread 2-3 tbsp of chocolate ganache2 over the cake layer. Spread the chocolate mousse frosting all over the chocolate ganache.
Place the third layer of cake on top, and frost the cake all over with chocolate mousse frosting. This is the first coat(crumb coat). Pop the cake in the fridge for 30 minutes to set the coating.
Frost the cake all over with a final coat of chocolate mousse frosting. smooth the top with a pallet knife and the sides with a bench scraper. To make frosting smooth, fill a large vessel or bowl with hot water, dip your pallet knife or bench scraper into the water then pat it dry with a clean kitchen towel and gently smooth out the frosting.
Pop in the fridge for at least one hour to chill the cake before making the chocolate drip.
Take chocolate Ganache no.2, if it has cooled too much then reheat it again for 5-10 seconds to make it runny ( it should be slightly warm).
Fill a piping bag with this ganache and snip the tip away so that the drip can easily be piped. Place the edge of the piping bag on the edge of the cake and gently squeeze the bag to make a drip. The more you squeeze, the more it will drip. Apply this ganache drip around the cake.
Fill the piping bag with whipped cream, fitted with any nozzle of your choice. I used here 1 M piping nozzle to make a rope border.
Decorate your cake by making a rope border design or with any flowers of your choice with whipped cream on top.
Decorate its top with homemade chocolate curls.
Refrigerate your cake for at least 1 hr before slicing.
NOTES
You can make the cakes a day or two ahead of assembling. But tightly cover them in a plastic wrap and keep them in the fridge. It’s better to make a day or two ahead of serving because it is easy to assemble the cake when it is cold.
To get the best results, use the frosting right away after whipping. It will stay stable in the fridge for 1-2 days. Keep it in an airtight container. Before assembling the cake, if the frosting looks grainy or separated then you will have to give it a short whip and it will be good.
Fresh chocolate ganache is the best to use but you can store it in the fridge. Once it cools completely, keep it in an airtight container in the fridge for up to 5-6 days. Before use, if it is hard, just microwave for 5-10 seconds and stir. You can even add 1 tsp-1 tbsp double cream to get the required consistency.
You can freeze chocolate ganache for up to 2 months. Whenever needed, thaw in the fridge or at room temperature. Rewarm again on the double boiler with constant stirring or in the microwave for 10 seconds increments, stir in between, until smooth and silky.
Once the chocolate curls are made, store them in an airtight container in the fridge to keep them cool and firm until ready to use. You can use them to decorate cakes, cupcakes or almost any dessert.
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