Description
These Chocolate Mousse Mini Cakes are a delightful treat, featuring a velvety smooth chocolate mousse layered atop a rich, moist chocolate cake. Each bite melts in your mouth, offering a perfect balance of sweetness and a hint of bitterness from the dark chocolate, complemented by a light, airy texture.
Ingredients
Scale
- For the Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the Chocolate Mousse:
- 8 oz dark chocolate (70% cocoa), chopped
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the melted butter, eggs, vanilla extract, and buttermilk to the dry ingredients, mixing until just combined.
- Pour the batter into greased mini cake pans, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the mousse, melt the dark chocolate in a double boiler, stirring until smooth. Let it cool slightly.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream, then fold in the egg whites until fully incorporated.
- Once the cakes are cool, layer the mousse on top of each mini cake and refrigerate for at least 2 hours before serving.
Notes
- Make-ahead: These mini cakes can be made a day in advance and stored in the refrigerator.
- Storage: Keep the cakes in an airtight container in the fridge for up to 3 days.
- Substitutions: Use gluten-free flour for a gluten-free version, or substitute coconut cream for heavy cream for a dairy-free option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 50 milligrams
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