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!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan, or use parchment paper liner.

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  • 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.

  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

706 calories; 48.6 g total fat; 220 mg cholesterol; 161 mg sodium. 62.9 g carbohydrates; 11.6 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/24/2006
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! Read More
(35)

Most helpful critical review

Rating: 3 stars
12/26/2003
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. Read More
(31)
53 Ratings
  • 5 star values: 31
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
10/24/2006
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! Read More
(35)
Rating: 4 stars
10/24/2006
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! Read More
(35)
Rating: 3 stars
12/26/2003
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. Read More
(31)
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Rating: 5 stars
07/13/2003
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!!!!! Read More
(27)
Rating: 2 stars
12/30/2010
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. Read More
(19)
Rating: 5 stars
09/08/2003
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! Read More
(19)
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Rating: 4 stars
01/24/2011
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.. Read More
(15)
Rating: 5 stars
03/02/2004
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. Read More
(12)
Rating: 5 stars
07/15/2003
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. Read More
(11)
Rating: 5 stars
12/29/2009
This recipe is outstanding...I have made this twice...the first time I made it and stuck it right in the freezer after assembling because I was making a ton of food for a party and the mousse didn't set properly but still received rave reviews...the second time I left in the fridge for two days according to the instructions and it set up perfectly. For the second time I followed another reviewers suggestion and used a brownie bottom and used the Chocolate Ganache recipe posted by another on this site http://allrecipes.com/Recipe/Chocolate-Ganache/Detail.aspx and it was divine. I made the ganache and poured it on the cake after it sat in the fridge for the two days and then popped the whole thing in the freezer again until the weekend (for another party). Thank you Kristen...everyone said this was as good as or better than any bakery cake they've had. I would give it 10 stars if I could for all the accolades I received on this. It is SO rich...I need to brush my teeth immediately after eating. Read More
(9)