Go Back Email Link
–+ servings
A mousse cake with salt and chocolate.

Easy Chocolate Mousse Cake

Author: Veena Azmanov
Prep Time: 40 minutes
Cook Time: 20 minutes
Chilling time: 4 hours
Total Time: 5 hours
Calories: 35
Adjust Servings Here: 12 servings

Description

A rich and elegant chocolate mousse cake made with a soft brownie base, creamy chocolate mascarpone mousse, and glossy soft chocolate glaze.

Ingredients 

Chocolate Brownie Base

Chocolate Mousse

  • 225 g (8 oz) Dark chocolate (55% to 60%)
  • 250 g (9 oz) Mascarpone cheese
  • 480 ml (2 cups) Heavy whipping cream
  • 60 g (½ cup) Powdered sugar
  • 1 tsp Vanilla extract
  • ¼ tsp Salt

Soft Chocolate Glaze

  • 120 g (4 oz) Dark chocolate (55% to 60%)
  • 4 tbsp Honey
  • 1 tbsp Neutral oil
  • pinch Flaky sea salt

Instructions

  • Make Brownie Base
    Preheat the oven to 350°F / 175°C. Line the bottom of a 9-inch springform pan with parchment paper.
    In a microwave-safe bowl, melt the chocolate and butter together until smooth. Add in the brown sugar, eggs, and vanilla extract until combined. Add the coffee or espresso and combine well.
    Fold in the flour, cocoa powder, and salt until just combined. Spread the batter evenly into the prepared pan.
    Bake for 18 to 22 minutes until the edges are set and the center still has moist crumbs. Cool completely before adding the mousse.
    170 g Dark chocolate , 113 g Unsalted butter, 150 g Brown sugar, 2 large Eggs, 1 tsp Vanilla extract, 75 g All-purpose flour, 25 g Cocoa powder, ¼ tsp Salt
  • Make Chocolate Mousse
    Melt the chocolate and let it cool slightly.
    In a large bowl, beat the mascarpone, powdered sugar, vanilla extract, and salt until smooth. Add the melted chocolate and mix until fully combined.
    In another bowl, whip the heavy cream to soft peaks.
    Fold the whipped cream gently into the chocolate mixture until smooth and airy. Spread the mousse evenly over the cooled brownie base.
    Refrigerate for at least 4 hours, preferably overnight.
    225 g Dark chocolate , 250 g Mascarpone cheese, 480 ml Heavy whipping cream, 60 g Powdered sugar, 1 tsp Vanilla extract, ¼ tsp Salt
  • Make The Soft Chocolate Glaze
    Melt the chocolate gently until smooth. Stir in the honey and neutral oil until glossy and silky.
    Let the glaze cool slightly until barely warm but still pourable.
    Pour the glaze over the chilled mousse cake, then gently tilt the pan to spread it evenly.
    Refrigerate for at least 1 hour before serving.
    120 g Dark chocolate , 4 tbsp Honey, 1 tbsp Neutral oil
  • Decorate The Cake
    Sprinkle lightly with flaky sea salt. Garnish with chocolate wafers or chocolate pieces if desired.
    Slice with a sharp knife, wiping the knife clean between cuts for neat slices.
    pinch Flaky sea salt

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen