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Easter Chocolate Mousse Cake

An exquisite dessert with rich layers of chocolate and light, airy mousse, perfect for Easter celebrations.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 4 hours 48 minutes
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.