Chocolate Mousse Cake

Grab some milk or coffee and pull on your spanx—it’s time to get indulgent. This Valentine’s Cake is built on a chocolate graham cracker crust, then layered with chocolate mousse and a simple chocolate cake layer, and finished with chocolate ganache and Pirouline cookies.

Chocolate Mousse Cake | Bakers Royale

It’s one of my favorite creations, so much so, I ate two slices while shooting instead of afterwards during clean-up. I love the textured layers of crunchy cookies, silky mousse and soft cake.

Chocolate Mousse Cake from BakersRoyale

And hey, it’s totally perfect for your Valentine’s sweetheart—that is unless you are my sweetheart. So for anyone else who has someone in their life that isn’t a chocolate lover, stay tuned. I have more Valentine’s desserts coming that do not incorporate chocolate.

 Pirouline Cookies | Bakers Royale

Until then, enjoy this cake and don’t leave out the Pirouline cookie topping – it makes the cake!

 

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Chocolate Mousse Cake

Yield: Makes one 8 inch cake

Ingredients:

Chocolate Graham Cracker Crust

  • 12 full-size graham crackers
  • 1/4 cup sugar
  • 7 tablespoons butter, melted
  • 2-4 tablespoon of water

Chocolate cake

  • ½ cup unsweetened cocoa powder (not Dutch-process)
  • ¾ cups brewed coffee
  • ¾ cup milk
  • 1/2 cup water
  • ½ cup unsalted butter, cut into pieces
  • 1 cups sugar
  • 1 cups all-purpose flour
  • ¾ teaspoons baking soda
  • ¼  teaspoon salt
  • 1large eggs
  • 1 teaspoon vanilla

Chocolate Mousse

  • 14 ounces quality semi-sweet chocolate chips’
  • 4 tablespoons butter
  • ¼ teaspoon instant espresso granules
  • 1 ½ teaspoon flavorless, granulated gelatin
  • 4 teaspoons cold water
  • 2 cups whipping cream

Easy ganacehe

  • 8 oz. chocolate (at least 60% cacao)
  • 8 oz. heavy cream

Topping

  • 1 14oz. can of Pirouline cookies

 

Directions:

To make graham cracker crust:
Preparation: Heat oven to 375 degrees F.

  1. Place graham crackers in a food processor and pulse to a fine crumb. Add in sugar and pulse until combined. Remove ¼ cup of crumb and set aside for crumb coat finish on cake. Add melted butter in and pulse until mixture starts to clump, add water one tablespoon at time to if needed to help the mixture clump (mixture should stay clumped when pressed between your hands).
  2. Press crumbs into bottom of cake pan and bake for 8-10 minutes or until dry. Transfer to a wire and cool.

 

To make chocolate cake:

Preparation: Heat oven to 325 degrees F. Line an 8 inch cake pan with parchment and lightly cover with bake spray and dust with cocoa powder.

  1. Place coffee, milk, water, butter, and cocoa powder in a medium size saucepan over medium heat, stirring until butter is melted. Remove saucepan from heat, add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a bowl and set aside to cool for 5 minutes.
  2. Place flour, baking soda, and salt in a bowl and whisk to combine. In a separate bowl place eggs and vanilla lightly whisk to combine.
  3. Slowly pour egg and vanilla mixture into cooled chocolate mixture while continuously whisking with the other hand to evenly incorporate the two mixtures. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into cake pan and bake for about 30-40 minutes or until cake tester inserted in center comes out clean.
  4. Cool cake completely in pan on a wire rack, about 2 hours. Invert rack over pan and turn cake out onto rack.

To make chocolate mousse:

  1. In a heat proof bowl set over simmering water (not on—think bain marie), add in chocolate, butter and espresso granules. Stir until melted then remove from heat set aside to cool for at least 20 minutes.
  2. In a shallow bowl sprinkle gelatin over cold water. Let stand until gelatin has bloomed; mixture will become solid. Place bowl in the microwave on low and heat for 10 seconds or until mixture dissolves and resembles syrup consistency. Set aside to cool slightly. Once cooled stir gelatin mixture into chocolate mixture.
  3. Place heavy cream in a chilled bowl and on medium-high speed beat until medium peaks form. Turn off mixer and stir 1/3 of cream mixture into chocolate mixture to lighten. Add in remaining cream and fold until combined. Do not over mix.

To make ganache:

  1. Place chocolate pieces in a food processor bowl.
  2. Place cream in a microwave safe bowl and heat for 2-3 minutes on high or until it starts to bubble along the edges. Pour cream over chocolate and let stand for two minutes. Pulse 2-3 times or until mixture is smooth. Cool for at least 30 minutes.

 

Assembly:

  1. Place a parchment collar around the inside of the cake pan for easy cake removal.
  2. Divide mousse mixture in half and place each half in a pastry bag fitted with a large round pastry tip. Pipe first bag onto graham cracker crust. Then layer mousse with cake. Pipe remaining bag of mouse on top of cake layer.
  3. Transfer cake to refrigerate and chill for about 2 hours. Remove cake from refrigerator and pour ganache on top, using an offset spatula evenly spread and cover top of mousse. Finish with sliced Pirouline cookies. **Optional: Add strawberries on top if desired.
  4. To remove cake from pan. Place cake directly on top of a can or glass that is at least 3 inches or higher and pull sidewall of cake pan down. Remove parchment collar.

A few notes:

  • For best results use a removeable bottom cake pan or a springform pan.
  • If you do not have a food processor to process graham crackers, , place crackers in a plastic bag and crush with a rolling pin until a fine crumb is reached.

Disclosure: This post is sponsored by Pirouline as part of an ongoing relationship. However, all opinions are my own. Thanks for supporting brands like this that help make this site possible!

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27 Responses to “Chocolate Mousse Cake”

  1. #
    1
    Averie @ Averie Cooks — January 30, 2014 @ 11:50 pm

    Naomi this is so pretty! And I bet so rich and decadent and well, awesome! I love the Pirouline cookie topping, too!

    Reply

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    Belinda@themoonblushbaker — January 31, 2014 @ 2:13 am

    I am think about valentine’s day too and cake is always welcome. I made a milk chocolate mousse cake too this week; but mine is decorated in pocky sticks and a lot more strawberries. However the deep darkness of that mousse you used has me craving big time.

    Maybe I need a valentines this year, just so I can make this!

    Reply

  3. #
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    Taylor @ Food Faith Fitness — January 31, 2014 @ 3:26 am

    Naomi this cake is gorgeous!
    The only issue I have is the spanx suggestion….I feel like it might restrict my belly from fitting an extra slice of cake in!
    Here’s to eating all the cake in my sweatpants!
    Pinned!

    Reply

  4. #
    4
    Kelly Senyei | Just a Taste — January 31, 2014 @ 5:25 am

    This is absolutely stunning, Naomi! Pinned!

    Reply

  5. #
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    Kevin @ Closet Cooking — January 31, 2014 @ 5:30 am

    I so want a slice of this!

    Reply

  6. #
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    Tieghan — January 31, 2014 @ 6:32 am

    Stunning!!

    This is a dream cake. The mousse, all the chocolate and the cookies! So awesome!

    Reply

  7. #
    7
    Sophia @ NY Foodgasm — January 31, 2014 @ 8:11 am

    WOW! You continuously amaze me with your photos! You are the master, or rather the mistress of food photography!

    Reply

  8. #
    8
    Liz @ Tip Top Shape — January 31, 2014 @ 8:30 am

    This cake!!!! I don’t even have words. Your pictures have left me speechless!

    Reply

  9. #
    9
    Laura (Tutti Dolci) — January 31, 2014 @ 8:42 am

    Love the Pirouline topping!

    Reply

  10. #
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    al — January 31, 2014 @ 10:46 am

    Stunning Photography, just amazing. The food could taste like plastic and it wouldn’t even matter!

    Reply

  11. #
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    Katrina @ Warm Vanilla Sugar — January 31, 2014 @ 12:40 pm

    Whoa girl, this cake looks insanely delicious!! Love the mouse filling.

    Reply

  12. #
    12
    Sommer @ASpicyPerspective — January 31, 2014 @ 4:20 pm

    I want this cake from my Valentine! I think I will print this picture and post it to the mirror as a hint! ;) Heaven!

    Reply

  13. #
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    Paula – bell’alimento — January 31, 2014 @ 4:21 pm

    You had me at CHOCOLATE and the pictures tipped me over the edge! Oh my I need this cake right now! Delish!

    Reply

  14. #
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    Cindy — January 31, 2014 @ 5:23 pm

    This cake is SO PRETTY! and I love all the layers of texture…texture always gets me!

    Reply

  15. #
    15
    Ala — January 31, 2014 @ 6:31 pm

    Bookmarked! Mousse, crunch, and rich chocolate is the perfect combo, especially since I’m a total texture freak. Who do you feed these awesome decadent cakes to?! (Because if it’s nobody in particular, I volunteer as tribute…) ha!

    Reply

  16. #
    16
    Gaby — January 31, 2014 @ 8:03 pm

    This is the most fabulous cake!

    Reply

  17. #
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    Alice // Hip Foodie Mom — February 1, 2014 @ 5:22 am

    you had me at chocolate ganache. this is just gorgeous. . love the Pirouline cookies on top! so pretty!

    Reply

  18. #
    18
    JulieD — February 1, 2014 @ 10:38 am

    Umm wow, I want this cake now! Seriously!

    Reply

  19. #
    19
    Ilona @ Ilona's Passion — February 1, 2014 @ 5:24 pm

    Lovely cake, full of chocolate – my favorite!

    Reply

  20. #
    20
    Brian @ A Thought For Food — February 2, 2014 @ 1:48 pm

    Guess I’ll need to pick up some Spanx for Men. ‘Cause I totally want to dive in!

    Reply

  21. #
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    Bianca @ Confessions of a Chocoholic — February 3, 2014 @ 7:16 am

    How beautiful! I would love all the textures together.

    Reply

  22. #
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    Laura @ My Friend's Bakery — February 3, 2014 @ 11:11 am

    Oh my, I’ve died and gone to heaven! If I made this would I have to share?

    Reply

  23. #
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    Laura @ Laura's Culinary Adventures — February 5, 2014 @ 9:34 am

    This is my ideal cake! Deserts can never have too much chocolate.

    Reply

  24. #
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    Tracy | Pale Yellow — February 5, 2014 @ 3:53 pm

    Love the chocolate graham crackers! Love cakes that require a big glass of cold milk!

    Reply

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    Kiran @ KiranTarun.com — February 8, 2014 @ 10:28 pm

    This is chocolaty goodness. At its best!! :D

    Reply

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    Brenda — May 28, 2014 @ 3:49 pm

    Gorgeous!…so want to make for Father’s Day…that actually was the only gift my husband asked for…a chocolate cake! One question on the crust though. How does the crust become a “chocolate graham cracker crust” when there is no chocolate called for in that part of the recipe. See the final product has a chocolate crust. Did you use chocolate graham crackers? Or maybe I am simply missing something! Love to hear back…this is definitely the cake to make for Father’s Day!

    Reply

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    27
    Angela — August 5, 2014 @ 10:49 am

    This is great! But I noticed your recipe for the crust isn’t chocolate.

    Reply

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