This delicious Nigella Chocolate Mousse Cake is a decadent treat that’s sure to impress. With layers of rich chocolate cake, creamy mousse, and smooth ganache, it’s the perfect indulgence for any occasion. You can easily customize it with chocolate chips or fresh berries for an extra touch of flavor.
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🤎 Why You’ll Love This Chocolate Mousse Cake Recipe:
- The rich chocolate flavor is deeply satisfying and perfect for any chocolate lover.
- It’s an impressive dessert that’s sure to wow guests at any gathering.
- The recipe uses simple ingredients that are easy to find.
- The combination of mousse and ganache creates a delightful texture contrast.
❓ What Is Nigella Chocolate Mousse Cake Recipe?
Nigella Chocolate Mousse Cake is a decadent dessert made with flour, cocoa powder, sugar, baking soda, baking powder, salt, espresso powder, oil, eggs, sour cream, buttermilk, vanilla, hot water or coffee, and chocolate chips.
🍫 Nigella Chocolate Mousse Cake Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee*
- optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
- optional garnish: fresh berries and/or chocolate shavings
Chocolate Mousse
- 1/2 cup (120ml) hot water
- 1/4 cup (22g) unsweetened cocoa powder* (see note)
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
- 2 cups (480ml) heavy cream or heavy whipping cream
- 2 Tablespoons (15g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Chocolate Ganache
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
- 1 cup (240ml) heavy cream or heavy whipping cream
🥮 How To Make Nigella Chocolate Mousse Cake
- Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans and line them with parchment paper.
- In a large bowl, mix flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- In another bowl, mix oil, eggs, and sour cream until combined. Add buttermilk and vanilla, and mix well.
- Combine the wet and dry ingredients, add hot water or coffee, and mix until smooth. Fold in chocolate chips if using.
- Divide the batter into the pans and bake for 19-23 minutes. The cakes are done when a toothpick comes out clean.
- Cool the cakes on a wire rack. They may sink a bit in the middle as they cool.
- Make the chocolate mousse: Mix hot water and cocoa powder. Melt chocolate in the microwave or a double boiler. Combine the melted chocolate with the cocoa mixture.
- Whip heavy cream, confectioners’ sugar, and vanilla until medium peaks form. Fold in the chocolate mixture gently. Chill mousse for at least 2 hours.
- Level the cakes if needed. Place the first cake layer on a plate and spread 1.5 cups of mousse on top. Repeat with the second and third layers. Use the remaining mousse to coat the sides and top. Chill the cake for 1-4 hours.
- Make the ganache: Heat cream until it simmers, then pour over chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth. Cool for 20 minutes.
- Pour ganache over the chilled cake and smooth it out. Add optional toppings like berries or chocolate shavings.
- Serve immediately or chill for 4-6 hours. Store leftover cake in the fridge for up to 5 days.
💭 Recipe Tips:
- Use room temperature ingredients to ensure even mixing and avoid curdling.
- Gently fold the mousse to keep its airy texture.
- Choose high-quality chocolate for better flavor and texture.
- Refrigerate runny mousse longer to help it set properly.
- Replace espresso powder with cocoa powder for a coffee-free version.
🍨 What To Serve With Chocolate Mousse Cake?
Serve Chocolate Mousse Cake with Lemon Posset, Mascarpone Icing, a scoop of Coffee Ice Cream, or a drizzle of Lemon Mousse for a delightful combination.
🎚 How To Store Leftovers Chocolate Mousse Cake?
- In The Fridge. Store leftovers chocolate mousse cake tightly covered in the refrigerator for up to 5 days.
- In The Freezer. To freeze wrap leftovers chocolate mousse cake tightly in plastic wrap then in aluminum foil freeze for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Mousse Cake?
- In The Oven: Preheat oven to 300°F (150°C) place leftovers chocolate mousse cake in an oven-safe dish cover with foil and heat for 4 minutes.
- In The Microwave: Place leftovers chocolate mousse cake slice on a microwave-safe plate heat on medium power for 20-30 seconds, checking frequently.
- In The Steaming: Use a steamer for 5-7 minutes to reheat leftovers chocolate mousse cake ensuring it stays moist without drying out.
FAQ’S
What type of chocolate is best for chocolate mousse cake?
Use high-quality semi-sweet or bittersweet chocolate with at least 60% cacao for chocolate mousse cake. This ensures a rich flavor and smooth texture. Avoid using milk chocolate as it can make the mousse too sweet and less intense.
How do I make the mousse layer firm enough?
To make the mousse layer firm enough, ensure the whipped cream reaches stiff peaks before folding it into the chocolate mixture. Also, refrigerate the mousse for at least 2 hours to allow it to set properly.
How do I prevent the cake from sinking in the middle?
To prevent the cake from sinking in the middle, make sure to measure ingredients accurately, avoid overmixing the batter, and bake at the correct temperature. Checking for doneness with a toothpick can also help ensure it’s fully cooked.
How do I fix runny chocolate mousse?
To fix runny chocolate mousse, refrigerate it longer to help it set. If it remains too runny, you can gently fold in more whipped cream or melted, cooled chocolate to thicken the consistency.
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Nigella Chocolate Mousse Cake Nutrition Facts
Amount Per Serving
- Calories: 500
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 350mg
- Total Carbohydrates: 55g
- Dietary Fiber: 3g
- Sugars: 40g
- Protein: 7g
Nigella Chocolate Mousse Cake
Description
Nigella Chocolate Mousse Cake recipe is made with flour, cocoa powder, sugar, baking soda, baking powder, salt, espresso powder, oil, eggs, sour cream, buttermilk, vanilla, hot water or coffee, and chocolate chips the total time required for this recipe is 295 minutes and it serves 12.
Ingredients
Chocolate Mousse
Chocolate Ganache
Instructions
- Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans and line them with parchment paper.
- In a large bowl, mix flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- In another bowl, mix oil, eggs, and sour cream until combined. Add buttermilk and vanilla, and mix well.
- Combine the wet and dry ingredients, add hot water or coffee, and mix until smooth. Fold in chocolate chips if using.
- Divide the batter into the pans and bake for 19-23 minutes. The cakes are done when a toothpick comes out clean.
- Cool the cakes on a wire rack. They may sink a bit in the middle as they cool.
- Make the chocolate mousse: Mix hot water and cocoa powder. Melt chocolate in the microwave or a double boiler. Combine the melted chocolate with the cocoa mixture.
Whip heavy cream, confectioners’ sugar, and vanilla until medium peaks form. Fold in the chocolate mixture gently. Chill mousse for at least 2 hours. - Level the cakes if needed. Place the first cake layer on a plate and spread 1.5 cups of mousse on top. Repeat with the second and third layers. Use the remaining mousse to coat the sides and top. Chill the cake for 1-4 hours.
- Make the ganache: Heat cream until it simmers, then pour over chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth. Cool for 20 minutes.
- Pour ganache over the chilled cake and smooth it out. Add optional toppings like berries or chocolate shavings.
- Serve immediately or chill for 4-6 hours. Store leftover cake in the fridge for up to 5 days.
Notes
- Use room temperature ingredients to ensure even mixing and avoid curdling.
Gently fold the mousse to keep its airy texture.
Choose high-quality chocolate for better flavor and texture.
Refrigerate runny mousse longer to help it set properly.
Replace espresso powder with cocoa powder for a coffee-free version.