Chocolate chip cake with chocolate mousse. A soft and fluffy vanilla cake full of chocolate chips with a delicious chocolate mousse topped with whipped cream. Just the perfect dessert for any occasion!
If you like mousse cakes, you will love the Double Chocolate Mousse Cake, the Lemon Mousse Layer Cake, or the Orange Cake with Chocolate Mousse Filling.
Prep time: 30mins | Cook time: 25mins | Yield: 8-10 servings
Step-by-Step Video Recipe:
Written Recipe:
Chocolate Chip Cake with Chocolate Mousse
Yield:
8-10 servings
Prep Time:
30 minutes
Cook Time:
25 minutes
A soft and fluffy vanilla cake full of chocolate chips with a delicious chocolate mousse topped with whipped cream. Just the perfect dessert for any occasion!
Ingredients
For the Cake:
- 1 1/4 cups (150g) All-purpose flour
- 2 tsp (8g) Baking powder
- A pinch of salt
- 3/4 cup (150g) Granulated sugar
- 2/3 cup (100g) Chocolate chips
- 1 Large egg at room temperature
- 1/2 cup (120g) Plain yogurt at room temperature
- 2 tsp (10g) Vanilla extract
- 1/4 cup (55g) Melted butter (unsalted) or vegetable oil
For the Chocolate Mousse:
- 225g (about 1 1/2 cups) Semi-sweet chocolate (about 50% cocoa solids), chopped or chips
- 1/4 cup (60g) Heavy cream (bring to room temperature)
- 3/4 cup (180g) Heavy cream, cold
- 1/4 cup (25g) Milk powder (optional - it helps to firm up the cream)
- 2 Tbsp (16g) Powdered sugar
- 1/2 tsp Vanilla extract
For the Whipped Cream:
- 3/4 cup (180g) Heavy cream, cold
- 1/4 cup (25g) Milk powder (optional - it helps to firm up the cream)
- 2 Tbsp (16g) Powdered sugar
- 1/2 tsp Vanilla extract
Instructions
For the Cake:
- Grease a 7in (18cm) removable bottom round cake pan with vegetable oil or cooking spray. Make sure to use a deep cake pan, about 3in (7,5cm) deep. Set it aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, baking powder, salt, and sugar into a large bowl. Whisk to combine. Add the chocolate chips and stir until well coated with the dry ingredients. Set it aside.
- Combine the egg, yogurt, vanilla, and melted butter (or vegetable oil) in a medium bowl. Mix with a wire whisk until well combined.
- Pour the wet ingredients mixture over the dry ingredients and stir gently using a spatula until it forms a thick batter. Stir as little as you can until just combined. Don't overmix.
- Spread the batter into the prepared pan and smooth the top.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely at room temperature in the pan.
For the Chocolate Mousse:
- Combine the chocolate and 1/4 cup of heavy cream (room temp) in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Let it cool completely at room temperature.
- Combine 3/4 cup of cold heavy cream, milk powder, powdered sugar, and vanilla. Beat on medium speed for a few minutes until stiff peaks form.
- Using a wire whisk, stir the whipped cream gently into the chocolate ganache in two additions.
- Run a small spatula or knife around the edges of the cake to make it easier to unmold later.
- Spread the chocolate mousse over the cake and sprinkle chocolate chips on top.
- Refrigerate for at least 4 hours or overnight.
For the Whipped Cream:
- Combine 3/4 cup of cold heavy cream, milk powder, powdered sugar, and vanilla. Beat on medium speed for a few minutes until stiff peaks form.
- Unmold the cake and decorate using a large closed star piping tip.
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