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    You are in: Home / Baking / Chocolate Mousse Cake with Chocolate Whipped Cream Recipe
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    Chocolate Mousse Cake with Chocolate Whipped Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    Dee514's Note:

    If you are looking for a delicious, impressive dessert, you should give this recipe a try. This cake is best when made the day before serving. Garnish the top with the chocolate whipped cream and nuts just before serving. The Prep/Cook times do not include the minimum 3 to 4 hour cooling time needed before serving.

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    Ingredients:

    Serves: 16-20

    Yield:

    9inch C ...

    Units: US | Metric

    Chocolate Whipped Cream

    Directions:

    1. 1
      Grease a 9 inch springform pan.
    2. 2
      In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
    3. 3
      Combine ground hazelnuts and melted butter.
    4. 4
      Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
    5. 5
      In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
    6. 6
      Stir over low heat until chocolate is melted.
    7. 7
      Remove cream from heat.
    8. 8
      In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
    9. 9
      Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
    10. 10
      In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
    11. 11
      Stir about 1/4 of the egg mixture into the melted chocolate.
    12. 12
      Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
    13. 13
      Turn mixture into prepared pan.
    14. 14
      Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
    15. 15
      (Center will be slightly soft).
    16. 16
      Cool cake for 20 minutes.
    17. 17
      Remove pan sides.
    18. 18
      Cool on a rack 3 to 4 hours.
    19. 19
      Cake may be served at room temperature or chilled.
    20. 20
      If serving the cake the next day, cover and store in the refrigerator.
    21. 21
      Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
    22. 22
      Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
    23. 23
      Stir over low heat until all the chocolate is melted.
    24. 24
      Remove from heat and stir until there are no chocolate specks remaining.
    25. 25
      Pour mixture into a bowl and chill well.
    26. 26
      Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).

    Ratings & Reviews:

    • on February 17, 2010

      55

      this was the best dessert i have ever had!! seriously! it was rich and moist and all together great! i made it in a circle pan and made it double layered. i made it for valentines day, `everyone loved it! if i could give this 10 stars i would! thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2007

      45

      I made this cake this weekend because my aunt was coming to visit. Everyone thought is was wonderful! The whipped cream didn't really work out, but that wasn't a big deal. The cake was just perfect. Thanks for the recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2007

      55

      This is a great recipe that I've been making for years. I use more hazelnuts (1 3/4 cup) and I used walnuts once and it worked well. I also use 1/3 cup flour. Get the best chocolate you can find for this, avoid chips which can have additives. It's very rich so serve it in small slices - this will easily feed 24 after a big meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chocolate Mousse Cake with Chocolate Whipped Cream

    Serving Size: 1 (71 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 350.1
     
    Calories from Fat 294
    84%
    Total Fat 32.7 g
    50%
    Saturated Fat 16.9 g
    84%
    Cholesterol 115.6 mg
    38%
    Sodium 57.1 mg
    2%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 5.7 g
    23%
    Sugars 3.9 g
    15%
    Protein 8.2 g
    16%

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