Choco Velvet Mousse cake

A rich and silky chocolate velvet mousse cake with a soft, moist cake base and a smooth, creamy chocolate mousse topping. Perfect for chocolate lovers!

Ingredients:

For the Cake Base:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk

For the Chocolate Mousse:

• 1½ cups semi-sweet chocolate, chopped
• 1½ cups heavy whipping cream, divided
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tsp gelatin powder (optional, for extra stability)
• 2 tbsp warm water (if using gelatin)

For Decoration (Optional):

• Chocolate shavings or curls
• Whipped cream
• Cocoa powder dusting

Instructions:

Step 1: Bake the Cake Base

1. Preheat oven to 350°F (175°C). Grease and line a round 8-inch cake pan.
2. Mix dry ingredients: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar: In another bowl, beat the butter and sugar until light and fluffy.
4. Add eggs and vanilla: Mix in eggs one at a time, then add vanilla extract.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
6. Bake for 20–25 minutes or until a toothpick inserted comes out clean. Let cool completely.

Step 2: Prepare the Chocolate Mousse

1. Melt chocolate: In a heatproof bowl, melt the chopped chocolate with ½ cup of heavy cream using a microwave or a double boiler. Stir until smooth. Let cool slightly.
2. Prepare gelatin (if using): Dissolve gelatin in warm water and let it bloom for a minute, then mix it into the melted chocolate.
3. Whip cream: In a separate bowl, beat the remaining 1 cup of heavy cream with powdered sugar and vanilla until soft peaks form.
4. Fold together: Gently fold the whipped cream into the melted chocolate mixture until smooth and fluffy.

Step 3: Assemble the Cake

1. Place the cooled cake in a springform pan or cake ring.
2. Spread the chocolate mousse evenly over the cake base.
3. Smooth the top and refrigerate for at least 4 hours or overnight for the best texture.

Step 4: Garnish and Serve

• Remove from the pan and dust with cocoa powder, add chocolate shavings, or pipe whipped cream on top.
• Slice and enjoy your Choco Velvet Mousse Cake!