Fluffy Chocolate Mousse Cake: Easy Step-by-step Recipe to Try!

🍫 Ingredients

🎂 For the sponge cake base

• 🍫 225 g. dark chocolate for desserts
• ☕ 55 g. pure cocoa powder
• 🥄 2 teaspoons instant coffee
• 🔥 200 ml. of boiling water
• 🌾 225 g. all-purpose wheat flour
• 🍬 200 g. of sugar
• 🍯 100 g. of panela
• 🧂 1 teaspoon fine salt
• 🥄 1 teaspoon baking soda
• 🥛 225 g sour cream, at room temperature
• 🛢️ 100 g. vegetable oil
• 🥚 4 L eggs (at room temperature)
• 🥂 1 tablespoon white wine vinegar
• 🌸 2 teaspoons vanilla essence

🍫 For the chocolate coating

• 🍬 100 g. of sugar
• 🥚 3 egg whites
• 🧂 A pinch of salt (2 grams)
• 🧈 275 g. butter, diced and at room temperature
• 🍫 300 g. dark chocolate for desserts
• 🌸 1 teaspoon vanilla essence

I can’t really explain how much I like chocolate cakes. 

On the blog you can find a great number of them, also in pie, sponge cake and/or brownie format. Today I am expanding my repertoire with one of the best I have prepared to date, in fact, I would dare to say that it is my best chocolate cake.

A sweet cake that is dripping with chocolate (or rather, cocoa) all over the place, and that many chocolate lovers might go crazy for. This is a cake with a base of moist, juicy, tasty and tender chocolate sponge cake , so good that it could be eaten on its own. But the chocolate cream filling and topping are the icing on the cake.

Ideal for looking like a true baking professional without much effort. The imperfection of its finish is perfect and gives it a magnificent homemade touch. The icing can be spread as you like, there is no need to spend hours hiding crumbs and smoothing the sides. Nor do you have to take out the pastry bag to make decorative figures on the surface. All you need is a round-tipped knife, the kind used for spreading, and that’s it.

It will keep well for two or three days in the fridge, in an airtight container. But I doubt you’ll have any leftovers, so there’s no need to worry about that. Especially if you’re making it for a special occasion and there are several people to share it. It is, however, filling and filling enough. The recommendation is to be moderate when sharing it and do it in small portions so that no one explodes with it. Because they won’t leave anything on the plate, it’s too delicious for that to happen. Enjoy!

Fluffy Chocolate Cake: Step-by-step Recipe

Preparing the sponge cake base

1. Heat the water until it comes to a boil. Place the chocolate, preferably chopped, the cocoa and the coffee in a large, deep container and pour the freshly boiled water over it. Cover with a clean cloth or a plate and wait five or six minutes for the chocolate to melt before stirring the mixture. Set aside for a few minutes to allow the mixture to cool slightly.
2. Meanwhile, preheat the oven to 180º C with heat from above and below and line the base of three 18 cm moulds with baking paper.
3. In another bowl, mix the flour, both types of sugar, salt and baking soda well. Add the sour cream, oil, eggs, vinegar and vanilla essence to the cocoa and chocolate mixture.
4. Gradually add the dry ingredient mixture and stir gently until you obtain a smooth, light dough. Divide the dough between the three moulds you have set aside and place them on a baking tray.
5. We put them in the oven and cook them for 15–16 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and, when they have cooled down a bit, remove from the mould and place upside down on a metal rack. This way they will be smooth and lose the hump that forms on the surface in the oven. When the cakes are cold, if you are not going to use them immediately, wrap them in cling film and put them in the fridge to firm up.

Preparation of the chocolate cream (filling and topping)

1. We put the egg whites, sugar and a pinch of salt in a large, clean and dry container and place it on a small saucepan with a little water, which we keep at a low and constant boil.
2. We beat with electric beaters until the egg whites reach a temperature of 65º C. At that point we remove the container from the heat source and continue beating with the beaters, at medium speed, for about two minutes or until they cool down.
3. Then add the butter, little by little, and continue beating continuously until you obtain a silky cream. Add the melted and tempered chocolate together with the vanilla essence and beat again for 30 seconds to combine well.

Assembly and final presentation

1. Place a sponge cake on the base of a serving plate and cover it with a layer of chocolate cream. Repeat the process with the other two sponge cakes to form a three-layer cake.
2. We cover the entire surface and sides with chocolate cream and decorate the surface to taste. We keep it in the refrigerator until serving. It is better to take it out an hour before so that it can warm up slightly.

Tips for a delicious Fluffy Chocolate Cake

• We can use 200 ml of hot coffee instead of water and instant coffee, if we do not have the latter on hand.
• This cake is so tasty and moist that it doesn’t need to be dipped in syrup. You can use any other recipe for your chocolate cake, but this one is sure to be a hit. I promise.
• Instead of baking the cakes separately, you can use a higher baking tin and then cut them into layers. In this case, increase the baking time to 40–45 minutes or until a toothpick inserted into the cake comes out clean.
• The amount of sugar in the cake and filling is quite tight, but you can reduce it a little to make it lighter and, above all, if you like sweets that are not too sweet.
• To make assembling the cake easier, you can keep the sponge cakes in the fridge for a few hours. They will firm up and become easier to handle.
• You can also freeze them individually and well wrapped in cling film. This is very useful if you want to make this cake several times.
• The filling and topping cream can also be made in advance and will keep in the fridge for several days, up to a week. Don’t forget to take it out of the fridge 40 to 50 minutes before using it so that it loses its firmness and is easier to work with.

Fluffy Chocolate Cake — Easy Recipe for Home