Martha Stewart Chocolate Mousse Cake

This martha stewart chocolate mousse cake recipe is a rich and elegant dessert, which is made with a soft chocolate cake base and a creamy chocolate mousse topping. It’s a classic, restaurant-quality recipe, perfect for entertaining, ready in about 4 hours and 45 minutes including chilling time.

Martha Stewart Chocolate Mousse Cake Ingredients

Chocolate Cake:

• 1 cup all-purpose flour (150g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cocoa powder (25g)
• 2/3 cup sugar (150g)
• 1 teaspoon instant coffee
• 1/3 cup boiling water (85ml)
• 70g butter, melted
• 1 teaspoon vanilla essence
• 1 large egg
• 1/3 cup milk (85ml)

Chocolate Mousse:

• 1 teaspoon powdered gelatine
• 2 tablespoons cold water
• 2 cups fresh cream (500ml), divided
• 1/2 cup sugar (110g)
• 250g quality chocolate, chopped (reserve 50g for topping)

How To Make Martha Stewart Chocolate Mousse Cake

1. Prep oven and pan: Preheat oven to 180°C (fan bake). Line a 23cm springform pan with parchment.
2. Make cake batter: Sift flour, baking powder, baking soda, cocoa powder, sugar, and instant coffee into a bowl. Add boiling water and remaining wet ingredients. Mix until smooth.
3. Bake cake: Pour batter into prepared pan and bake 25–30 minutes. Cool completely in the pan.
4. Bloom gelatine: Mix gelatine with cold water and let stand 5 minutes.
5. Start mousse base: Heat 1/3 cup cream with sugar until dissolved. Stir in gelatine mixture.
6. Melt chocolate: Reduce heat, add 200g chocolate, and whisk until melted. Cool slightly.
7. Whip cream: Whip remaining cream to soft peaks.
8. Combine mousse: Stir one-quarter of whipped cream into chocolate mixture, then gently fold in remaining cream.
9. Assemble cake: Pour mousse over cooled cake, smooth top, and grate remaining chocolate over surface.
10. Chill: Refrigerate in pan at least 4 hours or overnight.
11. Serve: Remove from pan, slice, and serve chilled.

Recipe Tips

• How to get smooth mousse: Let chocolate mixture cool slightly before folding in cream.
• Can I skip the coffee? Yes, but it enhances chocolate flavor.
• How long should mousse chill? At least 4 hours for clean slices.
• Can I use dark chocolate? Yes, choose high-quality chocolate.
• Best slicing tip: Use a hot knife wiped clean between cuts.

What To Serve With Chocolate Mousse Cake

• Fresh berries
• Espresso or coffee
• Lightly sweetened whipped cream
• Dessert wine

How To Store Chocolate Mousse Cake

Refrigerate: Store covered up to 3 days.

Freeze: Not recommended, as mousse texture may change.

Chocolate Mousse Cake Nutrition Facts

• Calories: ~503
• Fat: ~31g
• Saturated Fat: ~19g
• Carbohydrates: ~51g
• Sugar: ~38g
• Protein: ~6g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Can I make this cake ahead of time?
Yes, it’s best made the day before serving.

Why didn’t my mousse set?
The gelatine may not have fully dissolved or chilled long enough.

Can I use sheet gelatine instead?
Yes, substitute an equivalent amount.

Can I make this without gelatine?
The mousse will be softer and less stable.

Try More Recipes:

• Martha Stewart Chocolate Molten Lava Cake
• Martha Stewart Chocolate Meringue Cake
• Martha Stewart Chocolate Ice Cream Cake