Fluffy and Moist Chocolate Mousse Sheet Cake

Fluffy and Moist Chocolate Mousse Sheet Cake Recipe. This cake is soaked in a delicious milk chocolate mixture and topped with a light and airy egg-free chocolate mousse.

Directions:

Cake:

1. Lightly grease with butter a 9×13-inch (23x33cm) cake pan. Set aside.
2. Preheat the oven to 350°F (180°C).
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 4-5 minutes, gradually adding sugar until light and fluffy.
4. Add the yolks, one at a time, mixing until well combined.
5. Sift half of the flour, the cocoa powder, and baking powder over the mixture. Gently fold with a spatula, taking care not to deflate the egg whites.
6. Add half of the milk and stir gently.
7. Repeat the process with the remaining flour and milk. Scrape the sides and bottom of the bowl to make sure that all the ingredients are well mixed.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Chocolate Milk Bath:

1. Melt the milk chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely smooth.
2. Add the heavy cream at room temperature and whisk until smooth and shiny. 
3. Add the milk and chocolate liqueur. Whisk until well combined. 
4. Once the cake comes out of the oven, poke holes all over it with a fork. Slowly pour the mixture evenly over the cake. Let it cool and soak up the mixture at room temperature.

Chocolate Mousse:

1. Melt the semi-sweet chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
2. Add the milk at room temperature and stir until smooth and shiny. Let it cool completely at room temperature.
3. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form, being careful not to overbeat or the cream will turn buttery.
4. Add the whipped cream to the semi-sweet chocolate mixture in two additions and stir gently until just combined.
5. Spread the mousse evenly over the cake and garnish with chocolate shavings.

Cover and refrigerate for at least 4 hours or overnight. Store in the fridge for up to 5 days.

Other Recipes:

Super Moist Coconut Cake – Tres Leches Cake

3 Ingredient Homemade Bounty – Chocolate-Covered Coconut Bars

Microwave Brownies in a Mug

Chocolate-Peanut Truffle Bars

Chocolate Cheesecake Cake

3 Ingredient No-Bake Cookie Fudge Bars

Super Moist Powdered Milk Cake

3 Ingredient Microwave Chocolate Cookies

Chocolate Truffle Layer Cake with Whipped Ganache Frosting

Lime Cupcakes with Swiss Meringue Frosting

Chocolate-Covered Sandwich Cookies

3-Ingredient Chocolate Pudding Egg-Free