Name: Chocolate Mousse Cake II
Ingredients: 1.5 cups all-purpose flour; 1 cup white sugar; 0.25 cup unsweetened cocoa powder; 0.25 teaspoon salt; 1 cup hot, brewed coffee; 0.33333334326744 cup vegetable oil; 1 tablespoon vanilla extract; 1 egg; 16 (1 ounce) squares semisweet chocolate; 0.5 cup unsalted butter; 0.25 teaspoon salt; 2 teaspoons vanilla extract; 8 egg yolks; 8 egg whites; 4 tablespoons white sugar; 1.5 cups heavy whipping cream; 4 (1 ounce) squares semisweet chocolate; 0.25 cup heavy whipping cream; 0.5 cup chopped walnuts

Chocolate Mousse Cake II

4.3

(53)

43 Reviews

7 Photos

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!

Recipe by Krissyp

Updated on July 14, 2022

Servings:

Yield:

1 to 9 - inch springform pan

Jump to Nutrition Facts

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup hot, brewed coffee
⅓ cup vegetable oil
1 tablespoon vanilla extract
1 egg
16 (1 ounce) squares semisweet chocolate
½ cup unsalted butter
¼ teaspoon salt
2 teaspoons vanilla extract
8 egg yolks
8 egg whites
4 tablespoons white sugar
1 ½ cups heavy whipping cream
4 (1 ounce) squares semisweet chocolate
¼ cup heavy whipping cream
½ cup chopped walnuts

Directions

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

Nutrition Facts (per serving)

706	Calories
49g	Fat
63g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 706
% Daily Value *
Total Fat 49g	62%
Saturated Fat 24g	118%
Cholesterol 220mg	73%
Sodium 161mg	7%
Total Carbohydrate 63g	23%
Dietary Fiber 5g	17%
Total Sugars 45g
Protein 12g
Vitamin C 0mg	2%
Calcium 53mg	4%
Iron 4mg	22%
Potassium 161mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.