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Ina Garten Chocolate Mousse Cake

Ina Garten Chocolate Mousse Cake
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Ina Garten’s chocolate mousse cake is a layered dessert featuring a fudgy chocolate cake base topped with a light and airy chocolate mousse. The contrast between the dense cake and the creamy mousse makes each bite irresistibly smooth and indulgent. Served chilled, this cake melts in your mouth while delivering intense chocolate flavor.

Ingredients

Scale

For the Chocolate Cake Base:

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • ½ cup hot coffee

For the Chocolate Mousse Layer:

  • 8 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 3 large eggs, separated
  • ¼ cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • Pinch of salt

Instructions

  • Preheat the oven – Set to 350°F (175°C) and grease a 9-inch springform pan.
  • Cream butter and sugar – In a bowl, beat the butter and sugar until light and fluffy.
  • Add eggs and vanilla – Mix in the eggs one at a time, followed by vanilla extract.
  • Combine dry ingredients – In a separate bowl, whisk together cocoa powder, flour, baking soda, and salt.
  • Mix wet and dry ingredients – Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
  • Add coffee for moisture – Stir in hot coffee until the batter is smooth.
  • Bake the cake – Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean. Let it cool completely.
  • Melt the chocolate for the mousse – In a heatproof bowl, melt the bittersweet chocolate with butter over a double boiler. Let it cool slightly.
  • Beat egg yolks and sugar – Whisk egg yolks with half the sugar until pale and creamy, then mix into the melted chocolate.
  • Whip egg whites – In another bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining sugar and beat until glossy.
  • Fold egg whites into chocolate – Gently fold the whipped egg whites into the chocolate mixture.
  • Whip the heavy cream – In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the chocolate mousse.
  • Assemble the cake – Spread the chocolate mousse evenly over the cooled cake.
  • Chill before serving – Refrigerate for at least 3 hours or until set.
  • Garnish and serve – Top with chocolate shavings, cocoa powder, or fresh berries.

Find it online: https://inagartencooks.com/ina-garten-chocolate-mousse-cake/