One Layer Chocolate Mousse Cake
One Layer Chocolate Mousse Cake
Ingredients
For the Chocolate Cake Base
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Chocolate Mousse
- 2 cups heavy cream, divided
- 8 ounces semisweet chocolate, finely chopped
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- 1 teaspoon corn syrup, (optional, for shine)
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt for the cake base.
⏱️ 5 min
- 3
Add the milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
⏱️ 3 min
- 4
Carefully stir in the boiling water until the batter is smooth and thin. The batter will be very liquidy.
⏱️ 2 min
- 5
Pour the batter into the prepared 9-inch cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 6
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, level the top of the cake if necessary.
⏱️ 45 min
- 7
To prepare the chocolate mousse, place the finely chopped semisweet chocolate in a medium heatproof bowl.
⏱️ 5 min
- 8
In a small saucepan, heat 1/2 cup of the heavy cream until just simmering. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Whisk until smooth and fully melted. Set aside to cool to room temperature.
⏱️ 10 min
- 9
In a large bowl, combine the remaining 1 1/2 cups heavy cream, granulated sugar, unsweetened cocoa powder, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min
- 10
Gently fold the cooled chocolate mixture into the whipped cream until no streaks remain. Be careful not to deflate the mousse.
⏱️ 5 min
- 11
Place the cooled cake base back into the clean 9-inch cake pan, or a springform pan of the same size. Pour the chocolate mousse over the cake base and spread evenly. Refrigerate for at least 2 hours, or until the mousse is set.
⏱️ 120 min
- 12
For the chocolate ganache, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the finely chopped semisweet chocolate and optional corn syrup. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 10 min
- 13
Let the ganache cool slightly, about 10-15 minutes, until it's pourable but not hot. Pour the ganache over the set chocolate mousse, tilting the pan to ensure an even layer.
⏱️ 15 min
- 14
Refrigerate the cake for another 1-2 hours to allow the ganache to set. Carefully remove the cake from the pan before serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
One Layer Chocolate Mousse Cake
For the Chocolate Cake Base
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Chocolate Mousse
- 2 cups heavy cream, divided
- 8 ounces semisweet chocolate, finely chopped
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- 1 teaspoon corn syrup, (optional, for shine)
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt for the cake base.
⏱️ 5 min - 3
Add the milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
⏱️ 3 min - 4
Carefully stir in the boiling water until the batter is smooth and thin. The batter will be very liquidy.
⏱️ 2 min - 5
Pour the batter into the prepared 9-inch cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 6
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, level the top of the cake if necessary.
⏱️ 45 min - 7
To prepare the chocolate mousse, place the finely chopped semisweet chocolate in a medium heatproof bowl.
⏱️ 5 min - 8
In a small saucepan, heat 1/2 cup of the heavy cream until just simmering. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Whisk until smooth and fully melted. Set aside to cool to room temperature.
⏱️ 10 min - 9
In a large bowl, combine the remaining 1 1/2 cups heavy cream, granulated sugar, unsweetened cocoa powder, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min - 10
Gently fold the cooled chocolate mixture into the whipped cream until no streaks remain. Be careful not to deflate the mousse.
⏱️ 5 min - 11
Place the cooled cake base back into the clean 9-inch cake pan, or a springform pan of the same size. Pour the chocolate mousse over the cake base and spread evenly. Refrigerate for at least 2 hours, or until the mousse is set.
⏱️ 120 min - 12
For the chocolate ganache, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the finely chopped semisweet chocolate and optional corn syrup. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 10 min - 13
Let the ganache cool slightly, about 10-15 minutes, until it's pourable but not hot. Pour the ganache over the set chocolate mousse, tilting the pan to ensure an even layer.
⏱️ 15 min - 14
Refrigerate the cake for another 1-2 hours to allow the ganache to set. Carefully remove the cake from the pan before serving.
⏱️ 120 min