Chocolate Mousse Cake by @millsandbuns

42 min

8 servings

🧈

50 g

Butter

🍬

80 g

Caster sugar

🥣

40 g

Greek yogurt

🌾

60 g

Flour

🍫

30 g

Cocoa powder

🫙

2 g

Baking powder

🫙

1.2 g

Baking soda

🥛

80 ml

Milk

🍫

120 g

Dark chocolate

🥛

80 ml

Fresh cream

🧀

50 g

Cream cheese

🍬

30 g

Icing sugar

🥛

100 g

Whipped cream

🍫

Chocolate curls

  1. Preheat

    Preheat the oven to 180°C (356°F). Grease and line the 7-inch round baking pan.

  2. Whisk
    • butter
    • caster sugar
    • Greek yogurt

    Whisk 50 g butter, 80 g caster sugar, and 40 g Greek yogurt in a mixing bowl until combined.

  3. Stir
    • all-purpose flour
    • cocoa powder
    • Butter

    Sieve 60 g all-purpose flour, 30 g cocoa powder, 2 g baking powder, and 1.15 g baking soda into the butter mixture. Stir just until evenly combined.

  4. Fold
    • milk

    Gradually stream in 80 ml milk. Fold until the batter is smooth and lump-free.

  5. Pour

    Pour the batter into the prepared 7-inch round baking pan. Bake for 12 min at 180°C (356°F).

  6. Cool

    Remove the cake from the pan and cool it completely on a cooling rack.

  7. Combine
    • dark chocolate
    • fresh cream

    Combine 120 g dark chocolate and 80 ml fresh cream in a microwave-safe mixing bowl. Heat in short bursts until the chocolate melts.

  8. Whisk
    • cream cheese
    • icing sugar
    • Dark chocolate

    Whisk 50 g cream cheese and 30 g icing sugar into the melted chocolate mixture. Whisk until smooth.

  9. Fold
    • whipped cream
    • Dark chocolate

    Fold 100 g whipped cream into the chocolate mixture. Stop folding as soon as the mousse is uniform and airy.

  10. Spread

    Spread the mousse over the cooled cake. Smooth the top with an offset spatula.

  11. Refrigerate

    Refrigerate the cake for 240-300 min, or overnight, until the mousse is firm.

  12. Decorate
    • melted chocolate

    Demould the chilled cake. Decorate with melted chocolate and chocolate curls before serving.

Chocolate Mousse Cake by @millsandbuns

42 min

8 servings

🧈

50 g

Butter

🍬

80 g

Caster sugar

🥣

40 g

Greek yogurt

🌾

60 g

Flour

🍫

30 g

Cocoa powder

🫙

2 g

Baking powder

🫙

1.2 g

Baking soda

🥛

80 ml

Milk

🍫

120 g

Dark chocolate

🥛

80 ml

Fresh cream

🧀

50 g

Cream cheese

🍬

30 g

Icing sugar

🥛

100 g

Whipped cream

🍫

Chocolate curls

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C (356°F). Grease and line the 7-inch round baking pan.

    🍳7-inch round baking pan

  2. Step 2/12

    Whisk 50 g butter, 80 g caster sugar, and 40 g Greek yogurt in a mixing bowl until combined.

    🧈butter
    🍬caster sugar
    🥣Greek yogurt
    🥣mixing bowl
    🥄whisk

  3. Step 3/12

    Sieve 60 g all-purpose flour, 30 g cocoa powder, 2 g baking powder, and 1.15 g baking soda into the butter mixture. Stir just until evenly combined.

    🌾all-purpose flour
    🍫cocoa powder
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🧺sieve
    🥄rubber spatula

  4. Step 4/12

    Gradually stream in 80 ml milk. Fold until the batter is smooth and lump-free.

    🥛milk
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/12

    Pour the batter into the prepared 7-inch round baking pan. Bake for 12 min at 180°C (356°F).

    🍳7-inch round baking pan
    🥄rubber spatula

  6. Step 6/12

    Remove the cake from the pan and cool it completely on a cooling rack.

    🍳7-inch round baking pan
    ✨cooling rack

  7. Step 7/12

    Combine 120 g dark chocolate and 80 ml fresh cream in a microwave-safe mixing bowl. Heat in short bursts until the chocolate melts.

    🍫dark chocolate
    🥛fresh cream
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/12

    Whisk 50 g cream cheese and 30 g icing sugar into the melted chocolate mixture. Whisk until smooth.

    🧀cream cheese
    🍬icing sugar
    🥣mixing bowl
    🥄whisk

  9. Step 9/12

    Fold 100 g whipped cream into the chocolate mixture. Stop folding as soon as the mousse is uniform and airy.

    🥛whipped cream
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/12

    Spread the mousse over the cooled cake. Smooth the top with an offset spatula.

    🍳7-inch round baking pan
    🥄offset spatula

  11. Step 11/12

    Refrigerate the cake for 240-300 min, or overnight, until the mousse is firm.

    🍳7-inch round baking pan

  12. Step 12/12

    Demould the chilled cake. Decorate with melted chocolate and chocolate curls before serving.

    🍫melted chocolate
    🍫chocolate curls
    🔪knife
    🥄offset spatula

Composition

Ingredients

Types

Dairy, Sweeteners, Baking, Chocolate

Ingredients

Butter, Caster sugar, Greek yogurt, Flour, Cocoa powder, Baking powder, Baking soda, Milk, Dark chocolate, Fresh cream, Cream cheese, Icing sugar, Whipped cream, Chocolate curls

Notes

Dark chocolate (for the mousse, for topping, melted, amount not given), Chocolate curls (for topping, amount not given)

Allergens

Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Ovo-vegetarian

Calories

355 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 35g, Total fat: 23g, Saturated fat: 14g, Fiber: 3g, Sugars: 27g

Nutritional Information

Minerals

Calcium: 113mg, Iron: 2.1mg, Potassium: 205mg, Sodium: 126mg

Vitamins

Vitamin A: 210mcg, Vitamin D: 0.7mcg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

7-inch round baking pan, mixing bowl, whisk, rubber spatula, sieve, offset spatula, cooling rack, knife

Appliances

Oven, Microwave, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Weekend gathering, Party, Celebration, Dinner party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Light, Airy, Creamy, Smooth, Soft, Moist

Flavors

Chocolatey, Rich, Sweet, Cocoa, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Avoid warm conditions,Do not leave out longer because the mousse contains dairy), fridge : 3 days (Store in an airtight cake container,Keep at or below 4°C (40°F),Add chocolate curls shortly before serving for best appearance), freezer : 30 days (Wrap slices tightly in plastic wrap,Place wrapped slices in an airtight freezer container,Thaw overnight in the refrigerator)