Easter Chocolate Mousse Cake

Easter Chocolate Mousse Cake is an exquisite dessert that perfectly captures the spirit of the holiday. With its rich layers of chocolate and a light, airy mousse, this cake delights everyone at the table. It’s simple to make, customizable, and a real showstopper for any Easter gathering or celebration.

Recipe Information

Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 4 hours 48 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 350
Protein: 5g
Carbohydrates: 29g
Fat: 24g
Fiber: 2g
Sugar: 15g
Sodium: 55mg

Why Make Easter Chocolate Mousse Cake

Easter Chocolate Mousse Cake is not just a dessert; it’s an experience. This cake provides a perfect blend of textures, from the moist cake base to the velvety mousse on top. It’s a healthier dessert option when made with quality chocolate and fresh ingredients, allowing you to indulge without the guilt. Plus, it’s versatile enough to adapt to various tastes—you can easily swap in different flavors or toppings.

How to Make Easter Chocolate Mousse Cake Step by Step

Ingredients

200g semi-sweet chocolate
1 1/2 cups heavy cream
2 tablespoons unsalted butter
1/4 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
1 tablespoon gelatin powder
1/4 cup cold water
3 large egg whites
100g dark chocolate
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 cup pastel mini chocolate eggs

Directions

Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper. In one bowl, whisk together flour and cocoa powder. In another, melt the dark chocolate and butter together. In a third bowl, beat the egg yolks and sugar until pale. Gradually add the melted chocolate and dry mix. Pour the batter into the prepared pan and bake for 15-18 minutes. Let it cool completely. Bloom gelatin in cold water and heat to dissolve. Melt semi-sweet chocolate, then mix in vanilla and gelatin. Whip cream to soft peaks. Beat egg whites to stiff peaks. Fold both into the chocolate base. Pour mousse over the cooled cake base. Smooth the top and refrigerate for at least 4 hours or overnight. Garnish with chocolate shavings and pastel mini eggs before serving. Slice with a warm knife and serve chilled.

How to Serve Easter Chocolate Mousse Cake

This cake shines on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve alongside fresh berries or a light fruit salad. Drizzling a raspberry sauce over each slice can add a lovely tartness that balances the richness of the mousse.

How to Store Easter Chocolate Mousse Cake

Store any leftover Easter Chocolate Mousse Cake in the refrigerator. It will keep for up to three days, tightly wrapped or in an airtight container. To preserve its texture, avoid freezing the mousse. If you need to reheat any leftovers, use a gentle warming method instead of the microwave to maintain the cake’s quality.

Expert Tips for Cooking Easter Chocolate Mousse Cake

• Use high-quality chocolate for the best flavor.
• Ensure both the egg whites and cream are whipped to the correct peaks for the perfect mousse.
• Allow the cake to cool completely before adding the mousse layer for easy slicing.
• For added decoration, consider using edible gold or silver leaf.
• Experiment with different flavored chocolate or extracts to customize the mousse.

Delicious Variations of Easter Chocolate Mousse Cake

• For a citrus twist, add orange zest to the mousse.
• Try espresso powder in the mousse for a coffee-flavored enhancement.
• Add spices like cinnamon or nutmeg for a warm, spiced cake experience.

Easter Chocolate Mousse Cake is a delightful treat that’s bound to impress. Its rich flavor and elegant presentation make it a perfect dessert for celebrating. Enjoy the chocolatey goodness and the joy it brings to your Easter festivities!

Easter Chocolate Mousse Cake

An exquisite dessert with rich layers of chocolate and light, airy mousse, perfect for Easter celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 4 hours hrs 48 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake base

• 100 g dark chocolate Melted with butter for the cake base
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 3 large egg yolks Beat with sugar
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter Melted with dark chocolate
• 3 large egg whites Whipped to stiff peaks

For the mousse

• 200 g semi-sweet chocolate Melted for mousse base
• 1 1/2 cups heavy cream Whipped to soft peaks
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin powder Bloomed and dissolved in water
• 1/4 cup cold water Used to bloom gelatin

For decoration

• 1 cup pastel mini chocolate eggs For garnishing

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line the bottom of a springform pan with parchment paper.
2. In one bowl, whisk together flour and cocoa powder.
3. In another bowl, melt the dark chocolate and butter together.
4. In a third bowl, beat the egg yolks and sugar until pale, then gradually add the melted chocolate and dry mix.
5. Pour the batter into the prepared pan and bake for 15-18 minutes. Let it cool completely.

Mousse Preparation

1. Bloom gelatin in cold water and heat to dissolve.
2. Melt semi-sweet chocolate and mix in vanilla and dissolved gelatin.
3. Whip the cream to soft peaks and beat the egg whites to stiff peaks.
4. Fold both the whipped cream and egg whites into the chocolate base.
5. Pour the mousse over the cooled cake base.
6. Smooth the top and refrigerate for at least 4 hours or overnight.

Serving

1. Garnish with chocolate shavings and pastel mini eggs before serving.
2. Slice with a warm knife and serve chilled.

Notes

Store leftover cake in the refrigerator for up to three days. Avoid freezing the mousse to preserve texture. For variations, consider adding fruit or flavored extracts.