Can I Freeze Chocolate Mousse Cake

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This super moist dark chocolate mousse block combines unsweetened natural cocoa powder and dark cocoa powder for an actress rich flavor. Fill up the cake with a simplified chocolate mousse and cover the whole dessert with semi-sweet chocolate ganache. If needed, yous can fix the ganache and mousse ahead of time.

slice of dark chocolate mousse cake on a cake server

My s'mores chocolate mousse inspired me to play around in the kitchen the other week. I've e'er loved chocolate mousse, back to my childhood when my mom served information technology as an like shooting fish in a barrel (yet totally elegant) dessert on the holiday table. Chocolate mousse is simple divinity in its ain right, simply when paired with chocolate block, information technology's downright corrupt.

I made this chocolate mousse cake for my hubby Kevin'south altogether. This cake basically demands a huge gathering because– trust me– yous don't desire to be left alone with its temptation. It WILL call out your name each time you open up the refrigerator.

Taunting you.

chocolate layer cake on a wooden cake stand

three Parts to Dark Chocolate Mousse Block

Let's interruption down each component of this intensely rich cake:

Dark Chocolate Cake: This is actually a variation of my tuxedo block, which originated from my chocolate cake recipe. In recent years, I've found that replacing sour cream for some of the buttermilk gives the cake more construction.
Chocolate Mousse: I researched simplified means to make a fluffy chocolate mousse filling without the use of eggs or gelatin. This chocolate mousse filling combines real chocolate and homemade whipped foam. Or our whipped frosting would make a wonderful alternative filling if y'all don't want to make the chocolate mousse!
Chocolate Ganache: Top the whole cake with 2 ingredient semi-sweet chocolate ganache. You should exist a chocolate ganache pro by now!

Video Tutorial: Chocolate Mousse Block

Stick-to-the-back-of-your-fork moist. This is every chocolate lover'southward dream!

Dark Chocolate Cake

Use this chocolate block every bit the starting point. For a sturdier, withal moister nibble, swap some sour cream in for the buttermilk and reduce the hot liquid. The acidity in both sour foam and buttermilk is a must to properly leaven this cake. (If desired, see blistering powder vs baking soda for more data.) This cake has a natural nighttime chocolate taste, only to deepen that season, use a mix of natural cocoa and Hershey's Special Dark cocoa pulverization. A bear on of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not gustation like coffee– rather, the 2 add depth to the block's chocolate season.

Why hot liquid? The hot liquid encourages the cocoa pulverisation to blossom and dissolve. If you don't drink coffee, you can use hot water.

You have options! You tin can make this cake into two, 3, or 4 layers. I highly recommend iii or four layers considering at that place'south over 4 cups of chocolate mousse to spread inside. You lot can utilize 8 inch or nine inch pans. The broil times are similar, run into recipe notes.

A cup of chocolate chips adds even more than chocolate season. I used 1 cup (180g) of mini semi-sweetness chocolate fries in this pictured block, just left them out in the video. They're optional– but definitely worth the add-on!!

You can besides see this verbal cake concoction broiled as three layers in my chocolate peanut butter block (try that one next!).

Simplified Chocolate Mousse

The chocolate mousse adds a creamy and calorie-free contrast to the night chocolate layers. You need 6 ingredients:

Hot Water
Cocoa Powder – natural or dutch-process
Melted Chocolate – use two 4-ounce chocolate baking bars establish in the blistering aisle
Heavy Foam
Confectioners' Carbohydrate
Vanilla Excerpt

Whisk the hot water and cocoa powder together. Pour into melted chocolate. The hot water breaks up the chocolate, calculation to the airy mousse consistency. Cocoa powder creates boosted chocolate flavour. Fold this chocolate mixture into whipped cream– a combination of heavy foam, confectioners' sugar, and vanilla excerpt.

2 images of making chocolate mousse including whipped cream and chocolate mixture in glass bowls

Whipped cream + our chocolate mixture. ↑

Fold them together to brand our chocolate mousse filling. ↓

chocolate mousse for chocolate cake in glass bowl and between cake layers

Baker'due south Tip: The chocolate mousse must chill in the refrigerator earlier using, so it'south a practiced idea to go far ahead of time or as the chocolate cake layers are cooling. The mousse is best common cold, so I actually recommend serving the cake cold. (Additionally, the block is much easier to assemble if the mousse is cold!)

Chocolate Ganache

I won't get into a lot of detail most the chocolate ganache because I have a complete chocolate ganache tutorial for y'all! Like the chocolate mousse, it's imperative to utilize pure chocolate. Look about 20 minutes for the ganache to thicken before pouring onto the block.

How to Assemble & Decorate Chocolate Mousse Block

Chocolate ganache enrobes 4 cake layers and 3 mousse layers. Identify bottom block layer on your cake stand up or serving plate. Using a large icing spatula, evenly cover the top with most ane.v cups of chilled chocolate mousse. Top with 2nd cake layer and some other i.v cups of mousse. Top with the tertiary cake layer, and so spread another 1.5 cups mousse evenly on top. (Save a big spoonful of mousse for a sparse crumb coat.) Tiptop with terminal 4th cake layer. Spread whatsoever remaining mousse effectually the sides as a crumb coat. Run a demote scraper around the block to smooth it out. Refrigerate cake for at least ane hour and upwardly to 4 hours. Chocolate mousse is pretty fluffy, so the cake won't hold its shape unless information technology's properly chilled.

Cascade ganache on top then run a bench scraper around the sides to smooth information technology out. You lot can serve the block immediately or wait for the chocolate ganache to gear up. 🙂

top of chocolate mousse cake with berries and chocolate shavings

slice of chocolate mousse cake on a white plate

What Nigh Cupcakes?

Instead of a big cake, yous can make chocolate mousse cupcakes. Use my chocolate cupcakes recipe and halve the chocolate mousse and chocolate ganache recipes beneath. Fill the cupcakes with chocolate mousse using my Sugar Plum Fairy Cupcakes as an example. Drizzle cooled cupcakes with ganache. Swallow your centre out!

More than Indulgent Chocolate Desserts

Dark Chocolate Bread Pudding
German Chocolate Cake
Flourless Chocolate Block
Black Forest Cake
Chocolate Lava Cakes
Chocolate Mousse Pie
Mint Chocolate Cake

Clarification

This super moist dark chocolate cake combines unsweetened natural cocoa pulverisation and dark cocoa pulverisation for an extra rich flavour. Fill the cake with a simplified chocolate mousse and comprehend it with semi-sweet chocolate ganache. If needed, y'all can set up the ganache and mousse ahead of time. See notes.

i and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder* (come across note)
1 and iii/4 cups (350g) granulated carbohydrate
2 teaspoons blistering soda
ane teaspoon baking pulverization
i teaspoon salt
2 teaspoons espresso powder (optional)*
1/ii loving cup (120ml) canola or vegetable oil
two big eggs, at room temperature
three/iv cup (180g) full fat sour cream, at room temperature
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla excerpt
1/2 loving cup (120ml) hot water or coffee*
optional: 1 loving cup (180g) mini or regular semi-sugariness chocolate fries
optional garnish: fresh berries and/or chocolate shavings

Chocolate Mousse

ane/2 cup (120ml) hot h2o
1/4 loving cup (22g) unsweetened cocoa powder* (see note)
2iv-ounce qualitysemi-sugariness chocolate bars (113g each), finely chopped*
2 cups (480ml) heavy cream or heavy whipping foam
two Tablespoons (15g) confectioners' sugar
one/ii teaspoon pure vanilla extract

Chocolate Ganache

two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
1 loving cup (240ml) heavy foam or heavy whipping foam

Preheat oven to 350°F (177°C). Grease iv 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment newspaper helps the cakes seamlessly release from the pans.
Make the block:Whisk the flour, cocoa powder, sugar, baking soda, baking powder, table salt, and espresso pulverization (if using) together in a big bowl. Fix aside. Using a handheld or stand mixer fitted with a whisk attachment (or you tin utilize a whisk) mix the oil, eggs, and sour cream together on medium-high speed until combined. Add together the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot h2o/java, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips, if using.
Dissever concoction evenly betwixt 4 pans. Bake for xix-23 minutes. Blistering times vary, and then keep an eye on yours. The cakes are done when a toothpick inserted in the middle comes out clean.
Remove the cakes from the oven and assail a wire rack. Allow to cool completely in the pan. The cakes may slightly sink in the heart every bit they absurd—that'south expected.
Equally the cakes cool, fix the chocolate mousse and then it tin can chill and exist ready at the same time as the cake layers. You tin also prepare the mousse 1-2 days alee of fourth dimension. Whisk the hot water and cocoa pulverisation together. Fix aside. Melt the chopped chocolate bars in a double boiler or use the microwave. If using the microwave: identify the chopped chocolate in a medium estrus-proof bowl. Melt in 20 2d increments in the microwave, stirring after each increment until completely melted and polish. Cascade hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set bated. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners' sugar, and vanilla excerpt together on medium-high speed until medium peaks form, near 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Cascade in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse. Embrace mousse and chill in the refrigerator for at least ii hours and up to two days. Makes near 4.five cups chocolate mousse.
Assemble layers before preparing chocolate ganache: Start, level the cakes if needed: using a large serrated pocketknife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly encompass the top with nigh ane.5 cups chocolate mousse. Top with second layer and evenly cover the top with 1.5 cups chocolate mousse. Elevation with the third block layer, so spread another 1.five cups mousse evenly on elevation. Save a large spoonful of mousse for a thin crumb coat. Top with final 4th cake layer. Spread whatsoever remaining mousse effectually the sides as a crumb coat. Run a bench scraper around the cake to polish out crumb coat. Refrigerate cake for at least 1 hour and up to iv hours. Prepare the ganache every bit y'all look.
Chocolate Ganache: Place chopped chocolate in a medium heat-proof bowl. Estrus the cream in a small saucepan over medium estrus until information technology begins to gently simmer. (Do not permit it come to a rapid eddy– that's likewise hot!) Cascade over chocolate, then allow it sit for 2-3 minutes to gently soften the chocolate. With a metallic spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is shine. The effectively y'all chopped the chocolate, the quicker it volition cook with the cream. If it'due south not melting, do non microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, let it cool for 20 minutes at room temperature before spreading on chilled cake.
Pour/spoon ganache on chilled cake. Smooth the meridian with an icing spatula and the sides with a demote scraper. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve block immediately or chill, uncovered, for upwardly to 4-6 hours before serving. Cake tin can be served at room temperature or chilled.
Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Make Alee & Freezing Instructions: Gear up cake through footstep 4. Wrap the private baked and cooled cake layers tightly and refrigerate for upward to 2 days or freeze upward to three months. Bring to room temperature, make mousse filling, then continue with step half dozen. You can prepare the chocolate mousse in advance. Encounter stride five. You can also ready the chocolate ganache ahead of time as well. Refrigerate prepared ganache for up to 2-3 days. Bring to room temperature before spreading onto cake. Frosted cake freezes well, upwards to 3 months. Thaw overnight in the refrigerator, so bring to room temperature or serve cold.
3 Layer Cake: Yous tin also prepare this cake as a 3 layer cake. Separate concoction between three 8-inch or 9-inch block pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Apply about 2 cups of chocolate mousse between each layer.
Espresso Powder/Java: Espresso pulverisation and coffee volition not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If java isn't your thing, y'all can leave out the espresso pulverisation and utilize extra hot water instead of the hot coffee.
Cocoa Pulverization: For the best nighttime chocolate flavor in the cake, I recommend using a alloy of unsweetened natural cocoa pulverization (1/4 loving cup; 22g) and Hershey'due south "Special Dark" cocoa powder (1/2 cup; 43g). Hershey's Special Dark is actually a mix of natural cocoa powder (an acrid) and dutch-process cocoa pulverisation (a base of operations) and it worked fine in this recipe. This recipe needs acidic natural cocoa powder, then do not use ALL dutch-process cocoa powder. For all-time results, use iii/4 loving cup (65g) natural or the alloy of natural/Special Dark I used. For the chocolate mousse, you tin use either unsweetened natural or dutch-procedure cocoa pulverization. (Or the Hershey'southward Special Night.)
Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important. Instead of sour cream, you tin use plain yogurt. The cake won't taste as rich, merely it's a fine substitute.
Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add together 1 teaspoon of white vinegar or lemon juice to a liquid measuring loving cup. And so add enough whole milk to the aforementioned measuring cup until it reaches 1/two cup. (In a pinch, lower fat or nondairy milks work for this soured milk, only the cake won't taste every bit moist or rich.) Stir information technology around and let sit for v minutes. The homemade "buttermilk" will exist somewhat curdled and ready to utilise in the recipe.
Chocolate in Mousse & Ganache: Mousse & ganache will only prepare if the correct chocolate is used. Yous tin use high quality chocolate fries if needed (I prefer Ghirardelli semi-sugariness chocolate fries), but I recommend using pure chocolate baking bars. You can find them correct next to the chocolate fries in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands.