What kind of cream should I use to make mousse?

You should use heavy cream or heavy whipping cream that has at least 35% fat in it. This kind of cream will whip up easily when it is chilled.

A genoise sponge cake does not have any oil or butter in it and is naturally very light and slightly dry. If you even slightly over bake it, it will feel quite dry. Don't worry, just brush on some simple syrup (equal parts sugar and water) before you cover the cake with the mousse!

Can I use dark chocolate to make this mousse cake?

Sure! You can use any kind of chocolate that you like the flavor of. Just know that with dark chocolate the cake will also taste dark as there is no added sugar in the mousse.

How should I store this chocolate mousse cake?

You should keep the chocolate mousse cake in an airtight container in the fridge for at least a week and in the freezer for several weeks! If freezing, let it defrost in the fridge for 30-60 minutes before eating.

Why is my chocolate mousse cake melting?

This chocolate mousse cake has no gelatin in it and relies on chocolate's own solidification in the fridge to set. Therefore, it is important to keep it very well chilled. Do not leave it out at room temperature or a hot place as it will start to melt.

Can I turn this cake into individual servings?

Yes! You can make this cake as a 9x9" square and cut into individual squares, or a 9" round pan and cut into slices, or also assemble it in individual dessert cups or ramekins. Since there's just a layer of mousse, it is very versatile in how you want to assemble and decorate it.

Easy Chocolate Mousse Cake

Description

The easiest chocolate mousse cake with a light and airy mousse layer perfect for warmer months!

Ingredients

Chocolate Genoise Sponge Cake:

2 large eggs
55g sugar (1/4 cup)
40g all purpose flour (1/3 cup)
10g cocoa powder (1.5 tbsp)
1/8 tsp salt
1/4 tsp baking powder

Chocolate ganache:

300g milk chocolate (Cadbury dairy milk preferred), chopped
360g heavy cream (1.5 cups)

Chocolate mousse:

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

Whipped cream (optional):

3/4 cup cream
1 tbsp granulated sugar
2-3 tbsp cocoa powder to serve

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Instructions

Pre-heat the oven to 350F and prepare a 9x9" pan with parchment paper
Cake: Whisk the eggs and sugar using an electric or stand mixer for 3-4 minutes until they triple in volume and reach the ribbon stage. Then sift in the dry ingredients, and fold very gently until they are combined. Take care not to knock out the air in the batter. Transfer to the pan and bake for ~13-14 minutes. Let the cake cool
Ganache: Bring the cream to just boiling, and pour over the chopped chocolate in a large bowl. Cover with a lid or plate and wait 5 minutes to allow the chocolate to melt. Stir until you get a creamy smooth ganache. Place the ganache in the fridge for 20-30 minutes to cool down (it should not solidify)
Mousse: Whip up the heavy cream for the mousse until it reaches stiff peaks. Gently fold the cream into the cooled ganache in 2-3 additions until a light mousse is formed. Take care not to knock out the air
Assembly: Take a 9x9 pan (the same pan you baked in will work) and line it with 2 sheets of parchment paper going in opposite directions. These will allow unmolding the cake. Place the cooled cake inside, and then pour over the chocolate mousse. Spread it evenly, and chuck into the freezer for 20 minutes
Decoration: In the meanwhile, whip the cream and sugar for the whipped cream until they reach medium peaks. When the mousse is somewhat set, top with the whipped cream and spread it evenly.
Serving: Let the cake cool in the freezer for 1 hour. It should be stiff after that, allowing you to easily remove it from the pan. Dust with cocoa powder and slice into individual servings. Store in the fridge!

Notes

This cake is best enjoyed very cold! Make sure to keep it refrigerated (I actually like to put it in the freezer for 15 minutes before eating)
If your cake feels dry, you can brush on some simple syrup before pouring over the mousse
If you want to be fancy, you can remove ~3/4 cup of the ganache and add it as another layer before the mousse in the cake
Instead of a square pan, you can also make this cake in a 9" round pan using the same approach! Or, bake the cake in muffin cups and assemble in individual dessert cups.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Desserts
Cuisine: American