Today we're making the most delightful chocolate mousse cake—rich, creamy, and absolutely irresistible. Follow this recipe step by step for perfect results every time!

Chocolate Cake Layer:
Flour – 1 cup (115g)
Baking powder – ½ tsp (2-3g)
Baking soda – ½ tsp (3g)
Unsweetened cocoa powder – 2 heaping tbsp (30g)
Sugar – ¾ cup (150g)
Salt – pinch
Egg (large) – 1
Vegetable oil – ¼ cup (60ml)
Milk (ideally buttermilk, or milk + ½ tbsp lemon juice/vinegar) – ½ cup (120ml)
Hot water – ½ cup (120ml)


Coffee Syrup:
Water – ¼ cup (60ml)
Sugar – 2 tbsp (25g)
Instant coffee – 1 tsp


Chocolate Mousse:
Dark chocolate (70% cocoa) – 7 oz (200g)
Heavy cream (for ganache) – 1⅓ cups (320ml)
Heavy cream (cold, whipped separately) – 1 cup (240ml)
Sugar – 1 tbsp (12g)


Chocolate Glaze (Optional):
Dark chocolate – 3.5 oz (100g)
Vegetable oil – 1 tbsp (15ml)


Optional for Decoration:
Cocoa powder for dusting


📌 Important Baking Tips:

Pan size: 8-inch (20cm) springform pan

Baking temperature: 350°F (175°C)

Baking time: approximately 30 min (check doneness with toothpick)

Allow cake to cool slightly (at least 10 min) before removing from pan.

For mousse, heat cream carefully (160–170°F / 70–75°C); do not boil.

Chill mousse mixture well before whipping (30–40 min in the fridge).

Gently fold whipped cream into chocolate ganache to maintain airy texture.


Chocolate Glaze Preparation:
1. Melt chocolate gently, mix in vegetable oil, stir until smooth.
2. Drizzle over chilled cake and allow to set briefly before serving.



Enjoy baking! Don't forget to like 👍 and subscribe for more delicious recipes!

Happy Baking! ✨


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