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Chocolate Mousse Cake 巧克力慕斯蛋糕

Monday, October 10, 2016 18:27
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This sumptuous chocolate mousse cake is a wonderful dessert that is fit for birthdays or any special occasions. The chocolate chiffon cake is soft and light. It has 3 layers of chocolate mousse, a spread of ganache cream on top, and is also flavoured with kahlua liqueur. I’m sure your guests will ask for a second helping! It could become a family favourite.



Chocolate Mousse Cake
Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins
Serves: 6-8 servings
  • Cake ingredients
  • 3 egg yolks (70g each)
  • 35g corn oil
  • 60g fresh milk
  • 80g semi-sweet chocolate
  • 1tsp vanilla extract
  • 15g cocoa powder
  • 35g plain flour
  • ¼tsp baking powder
  • ¼tsp baking soda
  • 3 egg whites
  • 40g sugar
  • ½ tsp lemon juice or ¼ tsp cream of tartar

    Chocolate mousse

  • 80g semi-sweet chocolate, melted
  • 50ml dairy whipping cream
  • 100ml fresh topping cream + 100ml dairy whipping cream
  • 1tsp vanilla extract
  • 1tbsp rum/kahlua liqueur

    Ganache cream

  • 120 semi-sweet chocolate, chop to pieces
  • 10g butter
  • 85ml dairy whipping cream
  • 1tsp vanilla extract
  • 1tbsp Kahlua liqueur or rum
  1. Melt chocolate in double boiler and stir till smooth, set aside to cool.
  2. In a large bowl, beat egg yolks lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.
  3. Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.
  4. Whisk egg whites at low speed till foamy, add lemon juice into it. Then gradually add in sugar and beat at medium high speed to stiff peak.
  5. Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
  6. Pour the batter in a 7 inch removable cake pan. Bake in preheated oven at 165 deg C for about 50 minutes at 2nd lower rack in the oven.
  7. Invert cake pan immediately and let to cool down after baked.
  8. Chocolate mousse – Melt chocolate indouble boiler and set aside. Boil 50ml whipping cream at medium heat and mix into melted chocolate, stir well with a hand whisk followed by vanilla extract and kahlua liqueur.
  9. Whisk 100ml fresh topping cream and 100ml whipping cream together to peak form (not too stiff). Fold into chocolate mixture with a rubber spatula.
  10. Assemble cake – Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.
  11. Place one slice of cake on a cake board. Spread chocolate mousse on top and cover with the 2nd piece of cake over it. Spread chocolate mousse again followed by the 3rd piece of cake and chocolate mousse on top. Flatten the top and the sides of the cake with a spatula or scraper. Then chill the cake in refrigerator for at least 3 hours or overnight.
  12. Ganache cream – Add chocolate and butter into a bowl. Boil whipping cream at medium and pour into chocolate. Stir well with a hand whisk to smooth. Lastly add vanilla extract and kahlua liqueur and stir well again. Leave ganache cream to cool..
  13. Take the mousse cake from fridge and pour a layer of ganache cream on top and spread it with a spatula. Then place the mousse cake back into the fridge for 15 minutes and spread another layer of ganache cream on top (as shown in pic). Decorate the chocolate mousse cake as desired.
if you prefer to have a sweeter cream frosting, use all 200ml fresh topping cream instead of 100ml of whipping cream

chiffon cake recipe is the same here




蛋糕材料 (食谱是跟这里一样的)

  • 3个 大鸡蛋 (全蛋约70克一个)
  • 35克 玉米油
  • 60克 鲜奶
  • 80克 苦甜巧克力,切碎
  • 1茶匙 香草香精
  • 15克 可可粉
  • 35克 普通面粉
  • 1/4茶匙 泡打粉
  • 1/4茶匙 苏打粉
  • 3个 蛋白
  • 40克 细糖
  • 1/2茶匙 柠檬汁或1/4茶匙 塔塔粉


  • 80毫升 半甜巧克力
  • 50毫升 动物性奶油 (淡奶油)
  • 100毫升 植物性奶油 + 100毫升 动物性奶油 (这样慕斯就不会很甜)
  • 1茶匙 香草香精
  • 1汤匙 Kahlua酒 (咖啡酒)或兰姆酒


  • 120克 半甜巧克力,切碎
  • 10克 牛油
  • 85毫升 动物性奶油
  • 1茶匙 香草香精
  • 1汤匙 Kahlua 咖啡酒或兰姆酒
  1. 将巧克力碎隔水煮溶,搅拌至滑,备用。
  2. 蛋黄打散,加入油,再拌入牛奶和溶化巧克力,混拌均匀。
  3. 将所有粉类筛入蛋湖内并搅拌成巧克力糊。
  4. 蛋白用搅拌机打致起泡沫状,加入柠檬汁或塔塔粉,分次加入细糖,以中高速度打发至坚挺状。
  5. 然后蛋白霜分3次拌入巧克力面糊里,翻拌至均匀。
  6. 倒入一个7寸圆型活动底蛋糕模内,放入预热烤箱倒数第二层,以摄氏165度烤约50分钟。
  7. 蛋糕出炉后,即倒扣,完全待凉后脱模。
  8. 巧克力慕斯 – 将巧克力隔水融化,备用。50毫升奶油煮滚,倒入融化巧克力搅拌均匀,然后加入香精和咖啡酒,再搅匀至光滑,
  9. 将100毫升 植物性奶油 + 100毫升 动物性奶油混合均匀,打发。拌入巧克力糊里,翻拌均匀即可。
  10. 蛋糕组合 – 把巧克力蛋糕表面稍微切平, 再切开3片。
  11. 在一片蛋糕体上涂上一层慕斯,然后叠上第二片蛋糕体,同样涂上慕斯,再叠上第三片蛋糕体和层慕斯在上面。然后抹平整个蛋糕后放入冰箱冷藏至少3个小时或到隔天。
  12. 巧克力伽纳彻酱 –  将巧克力隔水融化,备用。85毫升奶油中火煮滚,倒入融化巧克力搅拌均匀,然后加入香精和咖啡酒,再搅匀至光滑待凉。
  13. 从冰箱拿出慕斯蛋糕,将伽纳彻酱适量淋的在蛋糕上面,抹平再放进冰箱15分钟至伽纳彻酱凝固。然后淋上第二层伽纳彻酱再抹平便可。蛋糕表面装饰随各人喜欢。






The post Chocolate Mousse Cake 巧克力慕斯蛋糕 appeared first on Anncoo Journal.


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