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Chocolate Mousse Cake II

Rated as 4.34 out of 5 Stars

"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

servings 706
Original recipe yields 12 servings (1 - 9 inch springform pan)

Directions

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  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.

Nutrition Facts


Per Serving: 706 calories; 48.6 62.9 11.6 220 161 Full nutrition

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Reviews

Read all reviews 43
  1. 53 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 han...

Most helpful critical review

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 ...

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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 han...

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 ...

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 aft...

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...

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 ...

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..

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.

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 a...

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 ...