Name: Chocolate Mousse Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French-inspired
Ingredients: 10 oz (300 g) dark chocolate, chopped; 5 oz (150 g) unsalted butter, cubed; 1 teaspoon instant coffee granules (optional); 4 large eggs, separated; 3/4 cup (150 g) granulated sugar; 1 teaspoon vanilla extract; A pinch of salt; Whipped cream (optional); Cocoa powder, for dusting (optional); Fresh berries (raspberries or strawberries, optional)

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A decadent flourless chocolate mousse cake with a rich, fudgy texture that melts in your mouth—simple, elegant, and perfect for chocolate lovers.

Why You'll Love This Recipe

This chocolate mousse cake delivers an extraordinary dessert experience with minimal effort. Its light, silky texture contrasts beautifully with the intense chocolate flavor, creating a truly memorable dessert. Being flourless, it's naturally gluten-free and perfect for special occasions. The simplicity of ingredients allows the chocolate to shine as the star, while the mousse-like consistency offers a luxurious mouthfeel unlike traditional cakes. Whether you're a seasoned baker or a novice, this foolproof recipe yields impressive results every time.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Dark chocolate forms the foundation of this dessert, providing deep, complex flavor. Choose a high-quality dark chocolate with at least 60% cocoa solids for the best results. The higher the quality of your chocolate, the better your cake will taste.

Unsalted butter adds richness and helps create that signature melt-in-your-mouth texture. Make sure it's at room temperature for easier incorporation with the chocolate.

Instant coffee granules are optional but highly recommended as they enhance the chocolate flavor without making the cake taste like coffee. This ingredient is a baker's secret for intensifying chocolate desserts.

Eggs provide both structure and aeration. The separated eggs are crucial here—yolks add richness while the whipped whites create that distinctive mousse-like texture.

Granulated sugar sweetens the cake and helps stabilize the egg whites when whipped. The sugar is divided between the yolk mixture and the egg whites for optimal texture.

Vanilla extract rounds out the flavor profile with its warm, aromatic notes that complement the chocolate perfectly.

Salt is just a pinch, but it's essential for balancing the sweetness and highlighting the chocolate flavor.

Directions

Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) springform cake pan and line the base with parchment paper.
In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped dark chocolate and butter, stirring occasionally. Add the instant coffee granules for extra depth of flavor. Once smooth, remove from the heat and allow to cool slightly.
In a large mixing bowl, whisk the egg yolks with ½ cup (100 g) of granulated sugar until pale and thick. Stir in the vanilla extract.
Gradually fold the melted chocolate mixture into the yolk mixture until smooth and well combined.
In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ¼ cup (50 g) sugar and continue to beat until stiff, glossy peaks form.
Gently fold the egg whites into the chocolate mixture in three additions, using a spatula. Be careful not to deflate the mixture—fold until just combined.
Pour the batter into the prepared springform pan and smooth the top.
Bake for 25-30 minutes, or until the cake is set on the edges but slightly soft in the center. The cake will firm up as it cools.
Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
Dust the top of the cake with cocoa powder and serve with a dollop of whipped cream and fresh berries, if desired.

Servings and Timing

This chocolate mousse cake serves 8 people generously. The preparation takes approximately 20 minutes, while baking time is around 30 minutes. Allow for additional cooling time before serving. Each serving contains approximately 310 calories, making it a rich but reasonable indulgence.

Variations

White Chocolate Version: Substitute white chocolate for dark chocolate for a less intense but equally luxurious dessert.

Orange Infused: Add the zest of one orange to the chocolate mixture for a vibrant citrus note that pairs beautifully with chocolate.

Espresso Lover's: Double the coffee granules and add a tablespoon of coffee liqueur for a more pronounced coffee flavor.

Nutty Delight: Fold in ½ cup of toasted, chopped hazelnuts or almonds before baking for added texture and flavor.

Spiced Version: Add ½ teaspoon of cinnamon and a pinch of chili powder for a Mexican chocolate-inspired variation.

Storage/Reheating

This chocolate mousse cake can be stored in an airtight container in the refrigerator for up to 5 days. The texture may become denser when chilled, which some chocolate lovers actually prefer.

For the best flavor, remove the cake from the refrigerator about 30 minutes before serving to allow it to come to room temperature.

While this cake is typically served cool or at room temperature, you can briefly warm individual slices in the microwave for 10-15 seconds if you prefer a softer, more molten texture.

Freezing is also an option for longer storage: wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.

FAQs

Why did my cake sink in the middle after baking?

Some sinking is normal for this style of cake. The mousse-like texture means it will naturally settle a bit as it cools. However, excessive sinking might indicate that the cake was underbaked or that the oven was opened too early during baking.

Can I make this cake ahead of time for a party?

Absolutely! This cake actually benefits from being made a day ahead, as the flavors develop and the texture settles beautifully. Keep it refrigerated and bring to room temperature before serving.

Is this cake gluten-free?

Yes, this is naturally gluten-free as it contains no flour. Just ensure all your ingredients, particularly the vanilla extract, are certified gluten-free if you're serving it to someone with celiac disease.

My cake seems too soft in the center. Did I underbake it?

This cake is supposed to have a soft, fudgy center. The key test is that the edges should be set while the center still has a slight wobble. It will continue to set as it cools.

Can I use milk chocolate instead of dark chocolate?

You can, but the cake will be much sweeter and less intense. If using milk chocolate, consider reducing the sugar by about 25% to compensate.

Why do I need to separate the eggs?

Separating the eggs allows you to whip the whites separately, creating that distinctive mousse-like texture that makes this cake special. This technique introduces air into the batter without needing baking powder.

My egg whites won't form stiff peaks. What am I doing wrong?

Ensure your bowl and beaters are completely clean and free from any grease. Even a small amount of egg yolk or fat can prevent egg whites from whipping properly. Also, egg whites at room temperature whip better than cold ones.

Can I use a regular cake pan instead of a springform?

A springform pan is strongly recommended as it allows for easy removal without damaging the delicate cake. If you must use a regular pan, line it completely with parchment paper with overhang to help lift the cake out.

The top of my cake cracked. Is that normal?

Yes, some cracking on the surface is completely normal for this type of cake. The crackly top is actually part of its charm! You'll cover it with cocoa powder anyway.

Can I make mini versions of this cake for individual servings?

Definitely! Use individual ramekins or small springform pans, but reduce the baking time accordingly—start checking at around 15 minutes.

Conclusion

Nigella's Chocolate Mousse Cake stands as a testament to simplicity and elegance in dessert-making. With its lusciously smooth texture and intense chocolate flavor, it delivers restaurant-quality results from your home kitchen. Whether you're celebrating a special occasion or simply indulging in a weekend treat, this cake promises to impress even the most discerning chocolate connoisseurs. The beauty of this recipe lies in its reliability—it consistently produces a sophisticated dessert that appears far more complex than it actually is to make. Give yourself the gift of this chocolate masterpiece, and watch as your guests fall silent with that first heavenly bite.