Chocolate-Covered Mousse Cake Recipe

Are you looking for the ultimate chocolate dessert to serve at your party? Look no more; you’ll surely love this recipe from Baking Cherry! These mini mousse cakes are the definition of chocolate heave with layers and layers of chocolate combined. It’s the ultimate dessert to serve at your parties or if you just want to satisfy your sweet cravings.

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It’s easy to make and even if you’re a beginner, you’ll be able to pull this dessert off. Wanna learn how? Watch the video below to learn the step by step instructions to make these heavenly cakes.

Ingredients:

Cake base:

• 1 large egg, room temperature
• 1/4 cup brown (or white) sugar
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• a pinch of salt

Chocolate Mousse:

• 2/3 cup sweetened condensed milk
• 1/4 cup unsweetened cocoa powder
• 3 tbsp water
• 2 tsp powdered gelatin
• 1 cup heavy cream

Chocolate Topping:

• 1 1/2 cups semi-sweet chocolate
• 1/2 cup unsalted butter, room temperature

Directions:

Step 1

Crack a large egg in a mixing bowl, then add 1/4 cup brown (or white) sugar, and 1/4 cup vegetable oil. Whisk together for about a minute. Next, sift over 1/4 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, 1/4 tsp baking powder, and a pinch of salt. Stir all together until just combined. After this, grease a muffin pan with nonstick cooking spray, then add a tablespoon of the batter to each cup. Place in a preheated 350 degrees F oven and bake for ten minutes. After baking, let them cool for five minutes, then remove from the mold using a small spatula. Set them aside and let them cool completely. In the meantime, make the mousse.

Step 2

Add 2/3 cup sweetened condensed milk to a mixing bowl followed by 1/4 cup unsweetened cocoa powder. Whisk well until cocoa is completely dissolved. In a separate small container, add 3 tbsp water and 2 tsp powdered gelatin. Let it sit at room temp for five minutes until gelatin blooms. After this, microwave for 15 seconds (don’t overheat). Add this to the cocoa mixture and stir until combined. Set aside. Beat 1 cup of cold cream using a handheld mixer, then add about 1/2 of it into the mousse mixture and fold until smooth.

Step 3

Once smooth, fold in the remaining whipped cream, stirring gently until just combined. Grease a muffin pan with cooking spray. then fill each cup with the mousse, about 2/3 full. Place the base cake on top, pressing them each until a flat surface forms. After this, cover the muffin pan with plastic wrap. Place them in the refrigerator for three to four hours or until set. In the meantime, make the topping. Add 1 1/2 cups of crushed semi-sweet chocolate in a mixing bowl along with 1/2 cup softened unsalted butter. Microwave in 30-second intervals until the chocolate fully melts. Let it cool at room temperature before using.

Step 4

Remove the chilled mousse from the muffin pan and place them in a cooling rack, then pour the melted chocolate onto each. Add the remaining chocolate to a piping bag and drizzle it on top of each cake for decoration. Serve and enjoy!

Chocolate-Covered Mousse Cake Recipe