Ultimate Chocolate Cake Recipe – Easy Chocolate Mousse Delight

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Cake Recipe – Easy Chocolate Mousse Delight

Hey everyone! If you’re anything like me, a good chocolate cake can solve almost any problem. I remember the first time I made this – it was for my sister’s birthday, and honestly, I was a little intimidated. But it turned out so incredibly delicious, and surprisingly easy, that it’s become my go-to chocolate cake ever since. Get ready to impress everyone with this Ultimate Chocolate Cake, complete with a dreamy chocolate mousse and a luscious ganache! It serves 8, takes about 30 minutes to prep, and bakes in just 25 minutes. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any chocolate cake. It’s incredibly moist, thanks to the buttermilk, and the mousse adds a lightness that balances the richness perfectly. Plus, the ganache? Oh, the ganache! It’s smooth, decadent, and takes this cake to a whole new level. It’s easy enough for beginner bakers, but impressive enough for special occasions. Trust me, you’ll want to make this again and again.

Ingredients

Here’s what you’ll need to create this chocolate masterpiece:

• ¾ cup (140g) all-purpose flour
• ¼ cup (30g) cocoa powder
• ½ teaspoon (2.5ml) baking soda
• ⅛ teaspoon (a pinch!) salt
• ½ cup (120ml) milk
• ½ tablespoon (7.5ml) white vinegar
• ½ cup (100g) granulated white sugar
• ¼ cup (60ml) oil
• ½ teaspoon (2.5ml) vanilla extract
• 1 cup (170g) chopped chocolate
• ½ tablespoon (7.5ml) unsalted butter
• 1 cup (240ml) heavy cream, chilled
• ½ cup (85g) dark chocolate
• ¼ cup (60ml) heavy cream

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Cocoa Powder: I prefer using Dutch-processed cocoa powder for a richer, smoother chocolate flavor. But natural cocoa powder works great too!
• Oil: You can use any neutral-flavored oil like sunflower or canola. I’ve even used melted coconut oil in a pinch, which adds a subtle coconut hint.
• Chocolate Quality: This is where you don’t want to skimp! Using good quality dark chocolate (around 70% cacao) for both the mousse and ganache will give you the best flavor. Milk chocolate works for the ganache if you prefer a sweeter finish.
• Buttermilk: Don’t worry if you don’t have buttermilk on hand! We’ll talk about a simple substitute in the FAQs.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (175°C). Grease a 9-inch springform pan really well – nobody wants a stuck cake!
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting helps to avoid lumps and makes for a lighter cake.
3. In a separate bowl, create your buttermilk! Simply mix the milk and vinegar. Let it sit for a few minutes to curdle. Then, add the sugar, oil, and vanilla extract to the buttermilk mixture and whisk until combined.
4. Now, gently combine the wet and dry ingredients. Don’t overmix! A few lumps are okay. Overmixing develops the gluten and can make the cake tough. Pour the batter into your prepared springform pan.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting. Patience is key here!
6. While the cake cools, let’s make the mousse. Melt the chopped chocolate and butter together using a double boiler (or a heatproof bowl set over a simmering pot of water). Once melted and smooth, let it cool to room temperature.
7. In a chilled bowl, whip the heavy cream to stiff peaks. This is easiest with an electric mixer. Gently fold the cooled chocolate mixture into the whipped cream until everything is beautifully combined.
8. Spread the chocolate mousse evenly over the cooled cake. Then, chill the cake in the refrigerator for at least 2-3 hours to allow the mousse to set.
9. Time for the ganache! Heat the ¼ cup of heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy.
10. Pour the ganache over the chilled cake and spread evenly. Refrigerate for another hour before serving. This allows the ganache to set and become wonderfully firm.

Expert Tips

• Room Temperature Ingredients: Using room temperature ingredients (except the cream for the mousse!) helps everything blend together more easily.
• Don’t Overbake: Overbaking will result in a dry cake. Keep a close eye on it!
• Chill Time is Crucial: Don’t rush the chilling process. It’s essential for the mousse and ganache to set properly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the milk for almond or soy milk, and use a plant-based butter alternative.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I like Bob’s Red Mill 1-to-1 Baking Flour.
• Spice Level: My friend Priya loves adding a pinch of cinnamon or even a tiny bit of chili powder to the chocolate batter for a little kick!
• Festival Adaptations: During Diwali, I love decorating this cake with silver leaf (vark). For Christmas, a dusting of powdered sugar and some festive sprinkles does the trick!

Serving Suggestions

This cake is amazing on its own, but a scoop of vanilla ice cream or a handful of fresh berries takes it to the next level. A cup of hot chai or coffee is the perfect accompaniment.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold!

FAQs

• Can this cake be made ahead of time? Absolutely! You can bake the cake and make the mousse a day in advance. Assemble everything on the day you plan to serve it.
• What is the best type of chocolate to use for the ganache? I recommend using a good quality dark chocolate with around 70% cacao. But milk chocolate works if you prefer a sweeter ganache.
• How can I prevent the cake from sticking to the springform pan? Grease the pan very well with butter or cooking spray, and line the bottom with parchment paper.
• Can I substitute buttermilk with something else? Yes! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes.
• How do I know when the ganache is the right consistency? It should be smooth and pourable, but not too runny. If it’s too thick, add a tiny bit more cream. If it’s too thin, let it cool for a few minutes.

Enjoy baking (and eating!) this incredible chocolate cake. Let me know how it turns out in the comments below!