Eggless Chocolate Mousse Cake
A Chocolate cake is an all time favorite dessert, right? But what if we can modify a classic chocolate cake into a modern mousse cake?!
I bring to you the ultimate and best chocolate mousse cake you will ever taste! Silky smooth mousse with soft chocolate sponge topped with gooey dark chocolate ganache – it’s pure heaven!!
So how is a mousse cake different from any other cake? A mousse cake is an advanced version of basic cake where at the bottom you get a chocolate sponge layer, in the middle there is fluffy and foamy mousse and the third layer is the delicious ganache!
You will also like: Eggless Nutella Brownie Recipe
Eggless Chocolate Mousse Recipe Video Tutorial
Taste and texture of the Mousse Cake
You will experience multiple textures while eating this mousse cake. The sponge will give a chewy texture whereas the mousse will provide a Silky, smooth and fluffy texture. Then there is ganache that has gooey dense texture! All three components have their unique texture and together they compliment each other very well.
Coming to the taste, then of course you get to taste the best of chocolate flavour in three different styles. The intensity of dark chocolate ganache and sponge is balanced by a light airy mousse.
Important Ingredients For The Recipe
Natural Cocoa powder – the flavor of chocolate you get in the sponge is from the cocoa powder. Always use best quality cocoa powder as that will give desired flavor as well as texture of the cake.
Dark chocolate – to make ganache and mousse we have used (and recommend) 55.4% dark couverture chocolate. You can use compound chocolate as well but that will alter the taste and quality of the mousse cake.
Whipping cream– the mousse is light and airy because of whipped cream. Non dairy whipping cream is whipped till soft peaks and then folded into chocolate ganache to give that foamy texture.
Agar agar – this is a vegetarian substitute for gelatin. It is also known as China grass and comes in three forms-powder, flakes and sheets/noddles. It is made from seaweed extract.
Originally, mousse is made using eggs and gelatin (to set the mousse). However, Since the mousse cake is vegetarian friendly, the mousse itself doesn’t have eggs in it and to set the mousse, agar agar is used.
As delicious as this dessert sounds, it’s time we check out the recipe in detail.
All Ingredient List for Making White Forest Cake
Ingredient for Chocolate Cake
| Ingredient for Chocolate Cake | Quantity |
|---|---|
|
Flour |
63 g |
|
Castor Sugar |
63 g |
|
Natural Cocoa Powder |
6 g |
|
Baking Soda |
1 g |
|
Salt |
1 g |
|
Refined Oil |
36 g |
|
Apple cider Vinegar |
1 g |
|
Full Cream Milk |
66 ml |
|
Vanilla Essence |
1 g |
Ingredient for chocolate mousse
| Ingredient for Chocolate Mousse | Quantity |
|---|---|
|
Dark couverture chocolate |
150 g |
|
Fresh Cream |
75 g |
|
Agar Agar |
4 g |
|
Non-dairy Whipping Cream |
225 g |
For Ganache Layer:
| Ingredients for ganache | Quantity |
|---|---|
|
Dark couverture chocolate |
80 g |
|
Fresh cream |
40 g |
For Chocolate Mousse Garnish:
| Ingredients for mousse | Quantity |
|---|---|
|
Dark couverture chocolate |
30 g |
|
Non-dairy Whipping Cream |
55 g |
|
Chocolate balls |
As required |
For Piping Decoration:
| Ingredients for decoration | Quantity |
|---|---|
|
Milk chocolate |
As Required |
All equipment needed for the recipe
- Microwave
- Digital weighing scale
- Measuring cups and spoons
- Bowls
- Spoons
- Spatula
- OTG/oven
- Hand beater
- 6 inch round ring
- Baking Tray
- Open star nozzle
- Piping bags
- Cling wrap
Let’s look at the steps on how to make the mousse cake!
Steps to prepare the eggless chocolate mousse cake
How to prepare chocolate sponge
- Pre heat the oven at 160C (OTG MODE: UPPER ROD+LOWER ROD+FAN). Grease the inside edges of a 6 inch round ring.
- In a bowl, take all wet ingredients ie. Milk, vinegar, oil and vanilla essence.
- In another bowl, sift all dry ingredients ie. Flour, cocoa powder, sugar, salt and baking soda. Give it a stir.
- Now add dry ingredients into the wet ones in batches. Make a smooth batter.
- Pour the batter into prepared ring and bake at 160C for 25-35 minutes.
How to prepare chocolate mousse
- Make ganache by mixing melted chocolate and warm cream. Add agar agar to it and mix to get a smooth ganache.
- Now beat whipping cream till you get soft peaks.
- Gradually, Fold in the ganache into the whipped cream to make the mousse.
How to prepare the ganache layer of the cake
- Melt chocolate in a microwave.
- Warm the cream and pour it into the melted chocolate.
- Mix it well to make the ganache.
Method for mousse decoration
- Melt the chocolate in a microwave
- Whip the non dairy whipping cream till soft peaks.
- Now pour melted chocolate (slightly warm) into the beaten whipped cream.
- Transfer this mousse into a piping bag fitted with open star nozzle.
Assembly
- Double cling wrap a 6 inch round ring.
- Put the sponge inside the ring. Cut the dome of the cake to make it even from top.
- We will now cover the inside edge of the ring and around the sponge with acetate sheet.
- Now pour the mousse over sponge. You can tap the tray so that the mousse spreads evenly. Put it in the freezer to set overnight.
- Once the mousse is set, pour the chocolate ganache on it and spread evenly.
- Put it the freezer to set for 20-30 minutes.
- For the garnish, first pipe melted milk chocolate using a piping bag on the edge. Make 4-5 circles.
- Now pipe 6 blobs of garnish mousse over the edge at equal distance.
- Finally, place chocolate balls in the middle of two blobs.
Chef's Tip And Key Points
- While making the mousse, make sure to mix agar agar properly into the warm ganache. There should not the lumps of agar agar powder left in the mixture.
- Carefully mix ganache into whipped cream so that the aeration is not deflated.
- When folding ganache into the whipped cream for mousse, make sure the ganache is slightly warm. Since whipped cream is cold, if you pour cold ganache it will seize and form lumps.
Frequently Asked Questions
I’m sure you must have loads of questions regarding chocolate mousse cake. Let me try to answer as many as possible.
What is the difference between ganache and mousse?
Ans. Ganache is made from cream and chocolate mixed together in various ratios, the most common one being equal parts of cream and chocolate. It can be used as cake filling, icing or glaze depending on the ratio used to make ganache.
A mousse is a dessert made using chocolate, cream, eggs and whipped cream. It’s light and airy in texture and can be served as it is as a dessert or used in cake fillings.
How to make mousse cake more stable?
Ans. Mousse cake requires either gelatine or agar agar for stability. Without any of these setting agent, the mousse will be loose and can melt at room temperature.
Why is my mousse runny?
Ans. The mousse can be runny due to few reasons. One could be that the whipped cream was too soft. When you will add ganache to less whipped cream it will not have strength to hold the consistency and will loosen. Make sure to beat the cream stiff enough.
Second, overmixing can also lead to runny mousse. Use cut and fold method to mix ganache into the whipped cream. Mix with light hands and stop mixing as soon as ganache is combined well. Overmixing will deflate the air from whipped cream.
What is the shelf life of mousse cake?
Ans. You can store a mousse cake for up to 3 days in a refrigerator.
Is chocolate mousse and pudding same?
Ans. Pudding and mousse are both very different desserts with some similar ingredients. Pudding is a dessert that is thick in texture and much more dense. This is because it is cooked for long duration using cornstarch.
On the other hand, mousse is a dessert that is light and airy. It has whipped cream which gives it the airy texture.
Can mousse cake be kept out of refrigerator overnight?
Ans. Mousse cake should be stored in refrigerator only. Keeping it outside will make the mousse less stable and will reduce its shelf life as well.
Can I make any other flavor for mousse cake?
Ans. Yes, you can make different flavors here. You can use milk chocolate in place of dark chocolate to make it less bitter and more sweet. White chocolate can also be used to make the mousse. Different fruit puree can be added in white chocolate ganache to make fruit based mousse.
What is the difference between mousse cake and truffle cake?
Ans. Chocolate Truffle cake consists of chocolate sponge and truffle ganache as filling and frosting. Mousse cake on the other hand has one layer of sponge, middle layer of mousse and third layer of ganache. Both have different taste as well as texture.
How long does it take to set mousse cake in fridge and freezer?
Ans. You need minimum 5-6 hours for mousse cake to set in fridge. It’s recommended to refrigerate overnight.
However, if you are in a rush, you can freeze until the mousse sets (approximately 2-3 hours)
How to fix overmixed mousse/cream?
Ans. A common mistake one can make is to over whip the whipping cream. This can make the cream split. If this is something you have faced earlier, then don’t worry, you don’t need to throw away your mousse or whipped cream! Simply add some chilled u whipped cream and then slowly mix it in. Add cream little at a time until you see that the cream does not look broken or split anymore.