Chocolate Mousse Cake With Chocolate Whipped Cream Recipe

Indulge in this irresistible Chocolate Mousse Cake, topped with luscious chocolate whipped cream and crunchy hazelnuts! This impressive dessert is perfect for special occasions or a truly decadent treat. The rich chocolate mousse is baked to perfection, then chilled for optimal flavor and texture. Make it a day ahead for effortless serving and maximum deliciousness. Get ready for rave reviews!

Prep Time 45 mins
Cook Time 65 mins
Calories 350.2 kcal
Protein 16g
Rating 4.8 (5 Reviews)
Chocolate Mousse Cake With Chocolate Whipped Cream 70

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Mousse Cake With Chocolate Whipped Cream

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How to Make Chocolate Mousse Cake With Chocolate Whipped Cream

  1. Grease and flour a 9-inch springform pan.
  2. In a food processor, grind 1 1/4 cups hazelnuts coarsely.
  3. Combine ground hazelnuts with 1/2 cup (1 stick) melted unsalted butter. Press firmly into the bottom and 1 1/2 inches up the sides of the prepared pan.
  4. In a medium saucepan, combine 8 ounces semi-sweet chocolate, chopped, and 1/2 cup heavy cream. Stir over low heat until chocolate is melted and smooth.
  5. Remove from heat and set aside.
  6. In a large bowl, beat 4 large eggs and 1 teaspoon vanilla extract at low speed until well combined.
  7. Gradually add 1/2 cup granulated sugar and 1/4 cup all-purpose flour, beating on high speed for 10 minutes, or until the mixture is thick and pale yellow.
  8. In a separate bowl, beat 1 cup heavy cream until soft peaks form.
  9. Gently stir about 1/4 of the egg mixture into the melted chocolate to temper it.
  10. Fold the remaining egg mixture into the chocolate mixture, then gently fold in the whipped cream.
  11. Pour batter into the prepared pan.
  12. Bake in a preheated 325°F (160°C) oven for 30-35 minutes, or until the cake is puffed and a toothpick inserted into the center comes out with moist crumbs.
  13. Let cool in the pan for 20 minutes.
  14. Carefully remove the sides of the springform pan.
  15. Cool completely on a wire rack for at least 3-4 hours, or preferably overnight.
  16. **Chocolate Whipped Cream:** In a small saucepan, combine 1 cup heavy cream and 4 ounces semi-sweet chocolate, chopped.
  17. Stir over low heat until chocolate is melted and smooth.
  18. Remove from heat and stir until completely smooth. Pour into a bowl and chill thoroughly.
  19. Just before serving, beat the chilled chocolate cream with an electric mixer until stiff peaks form.
  20. Decoratively pipe the chocolate whipped cream onto the top of the cooled cake and garnish with whole hazelnuts.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

15g

Fat

84g

Carbs

5g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Fruit Oven Refrigerator Dinner Party Holiday Event Cakes Puddings And Mousses Chocolate Nuts Food Processor Blender Stove Top Dietary Low Sodium Low In Something Equipment Small Appliance Mixer Number Of Servings 4 Hours Or Less