This easy and indulgent Nigella Chocolate Mousse Cake is a creamy, rich dessert perfect for any occasion. With its soft, airy cake and luscious whipped cream topping, it’s a crowd-pleaser that can be made with simple ingredients you likely already have at home. The perfect treat to satisfy your sweet tooth!
Ingredients Needed
For the Cake:
- 250 grams (8.8 oz) dark chocolate (minimum 70% cocoa solids)
- 125 grams (1/2 cup + 1 tablespoon) unsalted butter (softened)
- 6 large eggs (2 whole, 4 separated)
- 175 grams (3/4 cup + 2 tablespoons) caster sugar
- 2 tablespoons Cointreau (optional)
- Grated zest of 1 orange (optional)
For the Cream Topping:
- 500 millilitres (2 cups) double cream
- 1 teaspoon vanilla extract
- 1 tablespoon Cointreau (optional)
- ½ teaspoon unsweetened cocoa powder (for sprinkling)
How To Make Chocolate Mousse Cake
- Prepare the Oven and Tin: Preheat the oven to 180°C/350ºF/160°C Fan/gas mark 4. Line the bottom of a 23cm (9-inch) springform cake tin with baking parchment.
- Melt the Chocolate and Butter: Melt the dark chocolate either in a double boiler or microwave, then allow the butter to melt in the warm chocolate.
- Mix the Eggs and Sugar: Beat the 2 whole eggs and 4 egg yolks with 75g (1/3 cup) of the caster sugar, then gently mix in the melted chocolate, Cointreau, and orange zest.
- Whisk the Egg Whites: In a separate bowl, whisk the 4 egg whites until foamy, gradually adding the remaining 100g (1/2 cup) of sugar. Whisk until the egg whites hold their shape, but are not too stiff.
- Combine the Mixtures: Lighten the chocolate mixture with a dollop of egg whites, then fold in the remaining egg whites. Pour the mixture into the prepared tin and bake for 35-40 minutes, or until the cake is risen, cracked, and the center is no longer wobbly. Let the cake cool in the tin on a wire rack—don’t worry, the middle will sink as it cools.
- Remove from Tin and Set Up: Once the cake has cooled, place it on a cake stand or plate, still in the tin, and carefully remove the tin. The cracks and rough edges are intentional for a crater-like appearance!
- Whip the Cream: Whip the double cream until soft, then add the vanilla and Cointreau (if using). Continue whisking until the cream is firm but not stiff.
- Assemble the Cake: Fill the crater of the cake with the whipped cream, gently easing it toward the edges. Dust the top with cocoa powder using a tea strainer for a light sprinkle.
Recipe Tips
- Use Good Quality Chocolate: The chocolate is the star of this cake, so make sure to use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
- Whisk Egg Whites Properly: Make sure to whisk the egg whites until they hold their shape but are not too stiff. This will help the cake rise beautifully and stay light.
- Let the Cake Cool in the Tin: After baking, leave the cake to cool in the tin. The center will sink slightly as it cools, which creates the perfect crater for the cream topping.
- Don’t Overmix the Batter: When folding in the egg whites, be gentle. Overmixing can deflate the batter and make the cake denser.
- Use Fresh Double Cream: For the cream topping, always use fresh double cream and whip it until soft but firm. This will give the cake a smooth, velvety finish.
How To Store Leftovers?
- Refrigerate: Let the leftover chocolate mousse cake cool to room temperature. Then, cover it tightly and store it in the fridge for up to 3 days.
- Freeze: The cake can be frozen for up to 1 month. Once frozen, let it thaw in the fridge for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (200 grams)
- Calories: 679
- Total Fat: 32g
- Saturated Fat: 10g
- Sodium: 770mg
- Total Carbohydrate: 119g
- Dietary Fiber: 9g
- Sugars: 73g
- Protein: 11g
Try More Nigella Recipes:
- Nigella Rhubarb Cake
- Nigella Wholemeal Carrot Cake
- Nigella Slow Roast Pork Shoulder
- Nigella Lasagne Of Love
Nigella Chocolate Mousse Cake
Description
This easy and indulgent Nigella Chocolate Mousse Cake is a creamy, rich dessert perfect for any occasion. With its soft, airy cake and luscious whipped cream topping, it’s a crowd-pleaser that can be made with simple ingredients you likely already have at home. The perfect treat to satisfy your sweet tooth!
Ingredients
For the Cake:
For the Cream Topping
Instructions
- Prepare the Oven and Tin: Preheat the oven to 180°C/350ºF/160°C Fan/gas mark 4. Line the bottom of a 23cm (9-inch) springform cake tin with baking parchment.
- Melt the Chocolate and Butter: Melt the dark chocolate either in a double boiler or microwave, then allow the butter to melt in the warm chocolate.
- Mix the Eggs and Sugar: Beat the 2 whole eggs and 4 egg yolks with 75g (1/3 cup) of the caster sugar, then gently mix in the melted chocolate, Cointreau, and orange zest.
- Whisk the Egg Whites: In a separate bowl, whisk the 4 egg whites until foamy, gradually adding the remaining 100g (1/2 cup) of sugar. Whisk until the egg whites hold their shape, but are not too stiff.
- Combine the Mixtures: Lighten the chocolate mixture with a dollop of egg whites, then fold in the remaining egg whites. Pour the mixture into the prepared tin and bake for 35-40 minutes, or until the cake is risen, cracked, and the center is no longer wobbly. Let the cake cool in the tin on a wire rack—don’t worry, the middle will sink as it cools.
- Remove from Tin and Set Up: Once the cake has cooled, place it on a cake stand or plate, still in the tin, and carefully remove the tin. The cracks and rough edges are intentional for a crater-like appearance!
- Whip the Cream: Whip the double cream until soft, then add the vanilla and Cointreau (if using). Continue whisking until the cream is firm but not stiff.
- Assemble the Cake: Fill the crater of the cake with the whipped cream, gently easing it toward the edges. Dust the top with cocoa powder using a tea strainer for a light sprinkle.
Notes
- Use Good Quality Chocolate: The chocolate is the star of this cake, so make sure to use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
- Whisk Egg Whites Properly: Make sure to whisk the egg whites until they hold their shape but are not too stiff. This will help the cake rise beautifully and stay light.
- Let the Cake Cool in the Tin: After baking, leave the cake to cool in the tin. The center will sink slightly as it cools, which creates the perfect crater for the cream topping.
- Don’t Overmix the Batter: When folding in the egg whites, be gentle. Overmixing can deflate the batter and make the cake denser.
- Use Fresh Double Cream: For the cream topping, always use fresh double cream and whip it until soft but firm. This will give the cake a smooth, velvety finish.
Nigella Chocolate Mousse Cake