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Nigella Chocolate Mousse Cake

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Nigella Lawson’s Chocolate Mousse Cake is a true testament to her philosophy of making the most of simple ingredients while creating something utterly divine. This cake is a rich and velvety celebration of chocolate in its purest form—an indulgent dessert with layers of luscious chocolate mousse over a moist, tender cake base. Perfect for a special occasion or just to treat yourself, this chocolate mousse cake will impress with its decadent flavor and light, airy texture. Whether you’re a seasoned baker or a first-timer, this cake is as easy to make as it is delightful to eat.

Ingredients

Scale

To make Nigella Chocolate Mousse Cake, you will need the following ingredients:

  • 1 ½ cups heavy cream
  • 7 oz dark chocolate (at least 70% cocoa), chopped
  • 3 large eggs, separated
  • 1/4 cup sugar
  • 1 tablespoon instant coffee (optional, enhances the chocolate flavor)
  • 1/2 teaspoon vanilla extract
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ¼ cup unsalted butter, melted
  • 1/2 cup powdered sugar, sifted
  • Cocoa powder, for dusting

Instructions

Prepare the Cake Layer:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and line a 9-inch round cake pan with parchment paper.
  2. Mix the Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and powdered sugar. Set aside.
  3. Whisk the Egg Yolks: In another bowl, whisk the egg yolks with the sugar until pale and fluffy.
  4. Add Butter and Vanilla: Stir in the melted butter and vanilla extract into the egg mixture.
  5. Combine Dry and Wet Ingredients: Gradually fold in the dry ingredients, mixing until just combined.
  6. Whip the Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form. Gently fold them into the cake batter, being careful not to deflate the mixture.
  7. Bake the Cake: Pour the batter into the prepared cake pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Chocolate Mousse:

  1. Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl. Melt it using a double boiler or microwave in short intervals, stirring in between. Once melted, stir in the instant coffee, if using, and let it cool slightly.
  2. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form.
  3. Beat the Egg Whites: In another bowl, beat the egg whites until soft peaks form.
  4. Combine the Ingredients: Stir the cooled chocolate into the whipped cream. Gently fold in the egg whites, ensuring the mixture remains light and airy.
  5. Layer the Cake and Mousse: Once the cake has completely cooled, place it on a serving platter. Spread the chocolate mousse over the cake, smoothing it into an even layer.
  6. Chill the Cake: Cover the cake with plastic wrap and chill it in the fridge for at least 4 hours or overnight to allow the mousse to set.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/nigella-chocolate-mousse-cake/