Eggless Chocolate Mousse Cake Recipe
Indulge in a decadent dessert that’s rich, creamy, and completely egg-free with this Eggless Chocolate Mousse Cake. Perfect for chocolate lovers, this recipe features layers of moist chocolate cake, smooth chocolate mousse, and a glossy ganache topping. Whether you’re hosting a dinner party or treating yourself, these mini cakes are sure to impress!
Ingredients
For the Chocolate Cake:
- 1 cup granulated sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream, room temperature
- 1/4 cup canola oil
- 1 tablespoon vanilla extract
- 1/2 cup boiling water
For the Chocolate Mousse:
- 200 grams dark chocolate
- 1 tablespoon unsalted butter
- 1/4 cup espresso
- 1 tablespoon granulated sugar
- 1 1/2 cups heavy cream
For the Chocolate Ganache:
- 50 grams dark chocolate, cut into small chunks
- 1 to 2 tablespoons heavy cream
For Garnish:
- 2 tablespoons chocolate shavings or sprinkles
Instructions
1. Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Line a 12 x 17-inch baking pan with parchment paper. In a large bowl, whisk together 1 cup of granulated sugar, 3/4 cup plus 2 tablespoons of all-purpose flour, 1/4 cup plus 2 tablespoons of sifted unsweetened cocoa powder, 3/4 teaspoon of baking powder, 3/4 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.
2. Mix Wet Ingredients: Add 1/2 cup of room temperature sour cream, 1/4 cup of canola oil, and 1 tablespoon of vanilla extract to the dry ingredients. Mix with a wooden spoon until just combined.
3. Add Boiling Water: Carefully pour in 1/2 cup of boiling water and slowly mix until the batter becomes smooth and liquidy.
4. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 10 to 12 minutes, or until the cake is springy to the touch. Let the cake cool completely in the pan.
5. Cut Cake Circles: Once the cake has cooled, use a 2-inch cookie cutter to cut out cake circles. Place each circle on the bottom of a mini cheesecake pan with removable bottoms.
6. Prepare the Chocolate Mousse: To make the mousse, set up a double boiler by bringing water to a soft simmer in a saucepan. In a heat-resistant bowl, combine 200 grams of dark chocolate, 1 tablespoon of unsalted butter, 1/4 cup of espresso, and 1 tablespoon of sugar. Place the bowl over the simmering water and allow the ingredients to melt, stirring occasionally until smooth. Remove from heat and let the mixture cool to room temperature.
7. Whip the Cream: In a separate bowl, whip 1 1/2 cups of heavy cream until stiff peaks form. Reserve 1 cup of the whipped cream for topping.
8. Fold in the Whipped Cream: Gently fold the remaining whipped cream into the cooled chocolate mixture using a spatula. Mix until the mousse is smooth and well combined.
9. Assemble the Cakes: Spoon the chocolate mousse evenly over the cake circles in the mini cheesecake pan. Smooth the tops with a spatula. Refrigerate the cakes for at least 2 hours to allow the mousse to set.
10. Prepare the Chocolate Ganache: For the ganache, melt 50 grams of dark chocolate and 1 to 2 tablespoons of heavy cream in a microwave-safe bowl. Microwave on high in 20-second intervals, stirring between each interval until the mixture is completely melted and smooth. Let the ganache cool slightly.
11. Finish and Serve: Gently push the mini cakes up from the bottom to remove them from the pan. Place each cake on a serving plate. Pour the ganache over the top of each cake, allowing it to drip down the sides.
12. Garnish: Pipe the reserved whipped cream on top of each cake and garnish with chocolate shavings or sprinkles for an extra touch of elegance.
Additional Information
- Prep Time: 30 minutes
- Cooking Time: 10-12 minutes
- Total Time: 2 hours 40 minutes (includes chilling time)
- Servings: 6 mini cakes
- Calories: 420 kcal per cake
These Eggless Chocolate Mousse Cakes are a chocolate lover’s dream, combining a rich chocolate base with a velvety mousse and a decadent ganache topping. Perfect for any occasion, these cakes are sure to be a hit. Enjoy each bite of this luxurious dessert!
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Eggless Chocolate Mousse Cake
- Total Time: 2 hours 40 minutes (includes chilling time)
- Yield: 6 1x
Description
These Eggless Chocolate Mousse Mini Cakes are a true indulgence for chocolate lovers. Each mini cake features a rich and moist chocolate base topped with a layer of velvety chocolate mousse. The whole dessert is finished with a smooth and glossy chocolate ganache, making it a perfect treat for special occasions or a luxurious everyday indulgence.
Ingredients
For the Chocolate Cake:
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
For the Chocolate Mousse:
200 grams dark chocolate
1 tablespoon unsalted butter
1/4 cup espresso
1 tablespoon granulated sugar
1 1/2 cups heavy cream
For the Chocolate Ganache:
50 grams dark chocolate, cut into small chunks
1 to 2 tablespoons heavy cream
For Garnish:
2 tablespoons chocolate shavings or sprinkles
Instructions
Preheat the oven to 350°F (175°C). Line a 12 x 17-inch baking pan with parchment paper.
In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add the sour cream, canola oil, and vanilla extract to the dry ingredients. Mix with a wooden spoon until just combined.
Pour in the boiling water and slowly mix until the batter is smooth and liquidy.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10 to 12 minutes, or until the cake is springy to the touch.
Let the cake cool completely. Use a 2-inch cookie cutter to cut out cake circles and place them on the bottoms of a mini cheesecake pan with removable bottoms.
To prepare the Chocolate Mousse:
Create a double boiler by bringing water to a soft simmer in a saucepan. Place the chocolate, butter, espresso, and sugar in a heat-resistant bowl and allow them to melt over the simmering water.
Let the mixture cool to room temperature.
Whip the heavy cream until it becomes stiff. Reserve one cup of the whipped cream for topping.
Add the remaining whipped cream to the chocolate mixture and fold gently with a spatula until it becomes smooth and fully combined.
Pour the chocolate mousse evenly into the mini cake pan, spreading it gently to level the top.
Refrigerate the cakes for at least two hours.
To prepare the Chocolate Ganache:
Melt the chocolate and heavy cream in a microwave-safe bowl on high, using 20-second intervals. Stir between each interval until the mixture is completely melted and smooth. Let cool slightly.
Gently push the mini cakes up from the bottoms to remove them from the pan. Place the cakes on serving plates.
Pour the ganache over the top of each cake.
Pipe the reserved whipped cream on top, and garnish with chocolate shavings or sprinkles.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 420