Easy Chocolate Mousse Cake

Is it weekend yet? Let’s pretend it is because this easy chocolate mousse cake is nothing short of a celebration. It is rich, decadent, sinful and oh so heavenly! You cant have too much in one go but you also can’t stop. This cake makes everyone happy!
Every time I open the refrigerator, I’m delighted at the sight of this cake.

Though it seems like there are a few steps to make this easy chocolate mousse cake’s different layers, they are really easy and hard to mess up. Making it a day ahead, helps to nicely set the mousse while you can top it with the shiny glaze on the day you serve it. The cake also stays for quite a long time in the fridge if you store it in an air tight container. Right now, it’s a week old and we are still enjoying the last few slices.

What is the best part about this easy chocolate mousse cake? That it is a no-bake cake yet there is no gelatine or egg used in the mousse. If you’ve made a no bake cheesecake or mousse cake before, you know gelatine is sensitive to the temperature of the other ingredients and can be tricky to use in these sort of recipes. Here, it’s just the magic of chocolate and cream. I’ve added a bit of orange zest to the mousse to cut down the richness. This is of course optional but I do recommend it.

If you love indulgent and easy chocolate cakes don’t forget to check out this Easy Chocolate Cake with raspberries

Chocolate Mousse Cake
Makes an 8 inch round cake

Cake layer
60 g dark chocolate, roughly chopped
50 g unsalted butter
1/2 cup castor sugar
1/4 cup water
1/3 cup (50 g) plain flour
1/4 cup (40 g) self raising flour
1 tnsp cocoa powder
1 egg

Mousse layer
400 g dark chocolate, roughly chopped
600 ml thickedned cream
1 tsp orange zest (optional)

Chocolate Glaze
120 g dark chocolate, roughly chopped
100 ml thickened cream
2 tbsp liquid glucose

To make the chocolate cake : Preheat oven to 160 degrees C (140C fan forced) Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter.

Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in prepared pan. Bake for 25 minutes or until a skewer comes out clean.
Cool cake completely in pan.

To make the chocolate mousse : Place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes.
Using an electric mixer, beat cream until soft peaks form. Fold cream mixture into chocolate. Add the orange zest, if using, mix. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set.

To make the chocolate glaze : combine chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over mousse. Place in the fridge for to set (about an hour).
When ready to serve, top with fresh berries, slice and enjoy!