Description
This Chocolate Mousse Cake features a moist, rich chocolate cake base topped with a creamy, fluffy chocolate mousse made from melted chocolate, marshmallows, and whipped cream. Perfect for special occasions or dessert lovers, this decadent cake combines deep chocolate flavors and a light, airy mousse topping for a truly indulgent treat.
Ingredients
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water (not boiling)
Mousse Ingredients
- 1 ½ cups mini marshmallows
- 8 ounces semisweet baking chocolate, chopped
- ½ cup milk
- 2 cups cold heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt to combine all dry ingredients evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the buttermilk and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients and stir until just combined, taking care not to overmix. Slowly pour in the hot water and gently whisk until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely to room temperature.
- Make Chocolate Mousse: In a large heavy saucepan, combine mini marshmallows, chopped semisweet baking chocolate, and milk. Cook over low heat, stirring constantly, until the mixture is melted and smooth. Remove from heat and allow it to cool completely.
- Whip Cream: In a large bowl, beat the cold heavy whipping cream along with the vanilla extract until soft peaks form, creating a light and airy whipped cream.
- Combine Mousse: Gently fold the whipped cream into the cooled chocolate and marshmallow mixture until fully blended, being careful to retain the mousse’s light texture.
- Assemble Cake: Spread the chocolate mousse evenly over the cooled cake base. Place the cake in the refrigerator and chill for at least 30 minutes before serving to allow the mousse to set.
- Serve and Store: Serve chilled. Refrigerate any leftover cake to maintain freshness and mousse consistency.
Notes
- Make sure the hot water added to the batter is not boiling to avoid curdling the eggs.
- Allow the cake to cool completely before spreading the mousse to prevent it from melting.
- For an extra rich flavor, use high-quality semisweet baking chocolate.
- The mousse can be gently folded with a rubber spatula to avoid deflating the whipped cream.
- This cake keeps well refrigerated for up to 3 days.
- To soften the marshmallows faster during the mousse preparation, stir continuously and avoid high heat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
