Description

There’s something magical about a cake that doubles as a mousse—a dessert so rich and velvety, it feels like a warm embrace. Nigella Lawson’s Chocolate Mousse Cake captures the perfect balance of deep chocolate flavor and creamy texture. It’s a dessert that speaks to chocolate lovers and comfort seekers alike, combining indulgence with nostalgia.

This cake is the ultimate crowd-pleaser, perfect for holidays, birthdays, or just those days when you want a little decadence. Its simplicity makes it approachable, even for novice bakers. It’s one of those desserts that looks impressive but doesn’t require complicated techniques or hard-to-find ingredients. Plus, the process of baking it is therapeutic: the chocolatey aroma filling your kitchen, the satisfaction of smoothing the mousse, and, finally, the joy of seeing your loved ones savoring every bite.

Whether you’re baking this cake to celebrate a special occasion or to indulge in some well-deserved “me time,” it’s sure to become a cherished favorite in your dessert repertoire.

Ingredients

Scale

For the Cake:

1 cup sugar
3/4 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

For the Chocolate Mousse:

1 1/2 cups heavy cream
1 cup chocolate chips or chopped chocolate
2 tablespoons sugar
1 teaspoon vanilla extract

Instructions

Step 1: Prepare Your Baking Essentials

Start by preheating your oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan or line it with parchment paper. This step ensures your cake releases effortlessly after baking, leaving you with a flawless base.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk them together until fully blended. This step helps distribute the leavening agents evenly for a consistent rise.

Step 3: Add the Wet Ingredients

To the dry mixture, add the egg, milk, vegetable oil, and vanilla extract. Beat the mixture with a whisk or electric mixer until smooth and glossy. The batter will be thick at this stage, so take your time to ensure everything is well combined.

Step 4: Incorporate Boiling Water

Carefully pour in the boiling water and stir until the batter becomes thin and smooth. Don’t worry if it seems very runny—this is the secret to the cake’s moist texture. Stir gently to avoid splashing, and watch the batter transform.

Step 5: Bake the Cake

Pour the batter into your prepared pan and bake for 30–35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 6: Make the Chocolate Mousse

While the cake cools, prepare the mousse. Melt the chocolate chips or chopped chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring between each. Allow it to cool slightly. In a separate bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form. Gently fold the melted chocolate into the whipped cream, creating a light and airy mousse.

Step 7: Assemble the Cake

Slice the cooled cake horizontally into two layers using a serrated knife. Place the bottom layer on your serving plate and spread a thick layer of mousse on top. Gently position the second cake layer over it. Use the remaining mousse to frost the top and sides, smoothing it out for an elegant look.

Step 8: Chill and Serve

Refrigerate the cake for at least an hour to set the mousse. This step enhances the texture and allows the flavors to meld. When ready to serve, garnish with chocolate curls, a dusting of cocoa powder, or fresh berries for a stunning finish.

Notes

Room Temperature Ingredients: Use room-temperature egg and milk for a smoother batter.
Pan Size: Stick to an 8-inch round pan; adjust baking time if using a different size.
Gentle Folding: Fold the melted chocolate into whipped cream carefully to keep the mousse airy.
Chill Tools for Mousse: Use a cold bowl and whisk for better cream whipping.
Check for Doneness: A toothpick should come out clean or with a few crumbs.
Serving Tip: Let the chilled cake sit at room temperature for 10–15 minutes before serving.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free 1:1 blend.
Chocolate Temperature: Let melted chocolate cool slightly before mixing with cream.
Creative Serving: Try layering cake and mousse in dessert cups for individual portions.