Chocolate Mousse Cake II Recipe - Allrecipes.com
Chocolate Mousse Cake II Recipe

Chocolate Mousse Cake II

Recipe by  

"Very rich chocolate mousse over a rich chocolate cake layer and topped with chocolate ganache sauce and chopped nuts. Great for special occasions. This cake takes TIME to make, and TIME to set. It's worth every second of preparation, and is a hit every time!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan, or use parchment paper liner.
  2. In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined, batter will be thin.
  3. Pour into springform pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until toothpick inserted into cake comes out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into springform pan.
  4. To make the mousse: Melt 16 ounces chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and set for 1 to 2 days.
  5. To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2006

I've made this recipe twice now, the first time i made is exactally as the recipe states but found the bottom cake layer to be bland and too dense for my liking. The mousse part on the other hand was to die for. So, the second time I attempted to use brownie mix for the bottom layer and everything else remained the same. OMGOSH.. it was like eating a slice of heaven... i got soooo many compliments on it. I'm making it again today to bring to a dinner party with a few friends... I can't wait till dessert!

 
Most Helpful Critical Review
Dec 26, 2003

This cake is really elegant however DO NOT try to make it without a springform pan. I tried to just mold the moose onto the cake after the moose set and let's just say it wasn't pretty. The ganache was not smooth and it squished everywhere.

 

51 Ratings

Jul 13, 2003

absoulutaly delicious!! too die for ( the calories were worth it ) i loved this cake but had too restrict myself from haveing too much at a time- i had to live off brussel sprouts for a week afterwards ;) well worth the effort - ideal for all the chocolate lovers out there!!!!!

 
Dec 30, 2010

This recipe was a big let down. The bottom cake was tasteless, and didn't mesh with the texture of the mousse. I think it really needed a crust with more crunch. The mousse itself was incredibly rich, but it didn't offer much else. Just a poor combination of flavors and textures in my opinion.

 
Sep 08, 2003

This cake may be a little labor intensive, but it is well worth the effort. Not only is it a beautiful cake, but the taste is to die for. It really does need to set for 1-2 days in the fridge so that it is firm enough. I made this for Thanksgiving and my family fell in love!

 
Jan 24, 2011

this was an exlellent cake, did not care for how hard the bottom was , will use a different cake or brownie mix when i make later today..

 
Jul 15, 2003

OH MY GOODNESS! This was DELICIOUS!!! I used this recipe for a formal dinner party and my guests were absolutely raving. I was even asked if I catered professionally. It did take a lot of time and chocolate but was definitely worth it. Thank you so much for sharing this recipe.

 
Mar 02, 2004

I tried this recipe twice, the first time the mousse was too runny .the second time I reduced the water to 1/3 cup and it was perfect. I got rave reviews from everyone who tried it.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 706 kcal
  • 35%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 222 mg
  • 74%
  • Fat
  • 48.6 g
  • 75%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

German Chocolate Cake Frosting II

See how to make a warm German cake frosting with pecans and coconut.

Too Much Chocolate Cake

Too much chocolate is just enough with this moist, prize-winning cake.

One Bowl Chocolate Cake III

This quick-and-easy chocolate cake is so moist and rich.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States