Egg-Free Chocolate Mousse Cake. A soft and delicious chocolate cake filled with a light and airy chocolate mousse! This cake is so yummy and perfect for birthday parties or any other occasion!
Prep time: 45mins | Cook time: 35mins | Yield: 8-10
Ingredients:
For the Cake:
- 1 cup (240g) Milk
- 1 Tbsp (15g) Vinegar or Lemon Juice
- 1 1/2 cups (180g) All-Purpose Flour
- 1/4 cup (25g) Unsweetened Cocoa Powder
- 3/4 cup (150g) Granulated Sugar
- 1 tsp (6g) Baking Soda (it will react with the vinegar, so don’t skip this ingredient)
- 1/4 tsp (1g) Salt
- 1/3 cup (75g) Vegetable Oil
- 1 tsp (5g) Vanilla Extract
For the Filling:
- 220g (about 1 1/2 cups) Semi-Sweet Chocolate, chopped or chips
- 1/3 cup (80g) Heavy Cream (bring to room temp)
- 2/3 cup (160g) Heavy Cream (very cold)
- 3 Tbsp (25g) Powdered Sugar
- 3 Tbsp (20g) Whole Milk Powder (it helps to stabilize the cream)
- 1/2 tsp (2g) Vanilla Extract
For the Frosting:
- 70g (about 1/2 cup) Semi-Sweet Chocolate, chopped or chips
- 1/3 cup (75g) Cream Cheese at room temperature
- 1 cup (240g) Heavy Cream (very cold)
- 1/4 cup (32g) Powdered Sugar
- 1/2 tsp (2g) Vanilla Extract
Video:
Directions:
For the Cake:
- Line a 7-inch (18cm) round pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- In a small bowl, place the milk and vinegar. Stir until well combined and set it aside (the milk will curd). Instead of this mixture, you can use store-bought buttermilk, sour cream, or plain yogurt.
- In a large bowl, sift the flour, cocoa powder, sugar, baking powder, and salt. Whisk to combine.
- Pour the milk mixture, oil, and vanilla over the dry ingredients. Stir gently with a wire whisk until just combined. Do not overmix, or the cake will be dense.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool completely to room temperature. Level the top and divide the cake into three rounds. Set them aside. You can crumble the top to use as decoration later.
For the Filling:
- In a medium bowl, place the chocolate and 1/3 cup of heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool completely to room temperature.
- In the bowl of an electric mixer, place 2/3 cup of cold heavy cream, powdered sugar, milk powder, and vanilla. Mix on medium speed until soft peaks form.
- Add half of the whipped cream to the chocolate ganache and mix with a wire whisk until well combined. Add the remaining whipped cream and stir gently until it forms a light and airy mixture.
- Assemble the cake (3 layers of cake and 2 layers of filling). You can use an acetate collar, cake ring, or removable bottom pan to assemble the cake easily.
- Refrigerate for about 2 hours to set.
For the Frosting:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool for about 5 minutes.
- Add the cream cheese and whisk until it forms a smooth mixture. Refrigerate for 10-15 minutes until slightly chilled. Do not use it warm.
- In the bowl of an electric mixer, place the cold heavy cream, powdered sugar, and vanilla. Beat on medium speed until the cream starts to thicken.
- Add the cream cheese mixture and beat on medium speed until stiff peaks form.
- Frost the cake and sprinkle some cake crumbs on top.
- Keep the cake refrigerated until serving time.
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