Ina Garten Chocolate Mousse Cake Recipe

This Ina Garten Chocolate Mousse Cake Recipe is a rich and indulgent dessert, which uses bittersweet chocolate and heavy cream. It’s a classic, foolproof recipe, ready in about 3 hours and 35 minutes plus chilling time.

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Ina Garten Chocolate Mousse Cake Recipe Ingredients

For the Chocolate Cake Base:

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

For the Chocolate Mousse Layer:

• 8 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 3 large eggs, separated
• 1/4 cup granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• Pinch of salt

How To Make Ina Garten Chocolate Mousse Cake Recipe

1. Preheat the oven: Set to 350°F (175°C) and grease a 9-inch springform pan.
2. Make the cake batter: Beat butter and sugar until light and fluffy. Mix in eggs one at a time and add vanilla extract.
3. Combine dry ingredients: Whisk together cocoa powder, flour, baking soda, and salt in a separate bowl.
4. Mix and add coffee: Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Stir in hot coffee until smooth.
5. Bake the cake: Pour batter into the prepared pan. Bake for 20–25 minutes or until a toothpick comes out clean. Cool completely.
6. Melt chocolate for mousse: Melt chopped chocolate with butter in a double boiler. Cool slightly.
7. Make the mousse base: Whisk egg yolks with half the sugar until pale. Mix into melted chocolate.
8. Whip egg whites: Beat egg whites with salt until soft peaks form. Gradually add remaining sugar until glossy.
9. Combine mousse: Gently fold egg whites into chocolate mixture, then fold in whipped heavy cream.
10. Assemble and chill: Spread mousse evenly over cooled cake. Refrigerate at least 3 hours or until set.
11. Garnish and serve: Top with chocolate shavings, cocoa powder, or fresh berries before serving.

Recipe Tips

• Can I make this cake ahead of time?
  Yes, it’s perfect for prepping a day in advance and chilling overnight.
• What kind of chocolate is best?
  Use high-quality bittersweet chocolate for rich, smooth flavor.
• How to get clean slices:
  Dip a sharp knife in hot water and wipe clean between cuts.
• Can I use espresso instead of coffee?
  Yes, espresso adds even deeper flavor to the cake.
• How do I know the mousse is set?
  It should feel firm to the touch and hold its shape when sliced.

What To Serve With Chocolate Mousse Cake

This indulgent dessert pairs well with light or contrasting flavors:

• Fresh raspberries or strawberries
• Whipped cream
• Vanilla ice cream
• Espresso or strong coffee
• Dessert wine or port

How To Store Chocolate Mousse Cake

Refrigerate: Cover and store in the fridge for up to 4 days.

Freeze: Freeze slices individually, wrapped tightly. Thaw overnight in the fridge.

Chocolate Mousse Cake Nutrition Facts

• Calories: ~420 kcal
• Fat: ~28g
• Carbohydrates: ~38g
• Sugar: ~25g
• Protein: ~6g
• Sodium: ~220mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free baking flour for the all-purpose flour.

Can I skip the eggs in the mousse?
Eggs give the mousse its airy texture. For an egg-free version, use stabilized whipped cream and melted chocolate.

What pan is best for this recipe?
A 9-inch springform pan works best for easy release.

Is this cake very sweet?
It’s rich but not overly sweet—perfectly balanced by the dark chocolate.

How long should I chill it?
Chill for at least 3 hours, but overnight is best for a firm set.

Try More Recipes:

• Ina Garten Strawberry Rhubarb Crisp Recipe
• Ina Garten Chocolate Cake With Coffee Recipe
• Ina Garten Blueberry Coffee Cake Recipe