More chocolate: the moistest, moussiest cake
I love chocolate but Easter doesn’t mean I get lots. As an adult I rarely get a look in, unless I beg my teens for a bite. This recipe is sure to overcome any chocoholic’s cravings and is perfect for any time of the year. And like all the recipes we share, it’s super easy.
Ingredients
3/4 cup (150g) granulated sugar
4 large eggs, room temp
1/2 cup (45g) unsweetened cocoa powder
2 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
1/2 cup (110g) unsalted butter
1 1/4 cups (230g) chocolate chips
Cake Recipe
Preheat the oven to 350F and line two 20cm cupcake tins
In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until light and frothy.
Then mix in the cocoa powder, salt, and baking powder.
In a heat-safe bowl, add the butter and chocolate chips. Microwave in 30 second intervals until smooth.
Pour the melted chocolate into the batter and mix to combine. The consistency will be similar to brownie batter.
Distribute the batter between the two liners and bake for 20-25 minutes.
The cakes will appear evenly puffed fresh from the oven, but will sink as they cool.
Allow them to cool completely before moving on to the next step.
Chocolate Mousse Recipe
By now, the mousse base should be completely chilled. Use a paper towel to wipe away any condensation from inside the bowl.
Place the bowl on your stand mixer with the whisk attachment (or use a hand mixer).
Pour in the heavy cream and whip on high speed until thickened. Then scrape down the bowl and whip for a couple more seconds to ensure everything is well combined.
The mousse will be very soft but should still hold its shape when piped. If your mousse is too soft, place it in the refrigerator to chill for about an hour before moving onto the next step.
Scoop the mousse into a piping bag fitted with a large round tip. Pipe the mousse on top of the cooled cupcakes and decorate with chocolate shavings.
Eat right away or place into the refrigerator and serve chilled. Enjoy!
About the author
Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.
With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.
In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.
Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, she works with the Dordogne-based animal charity, Phoenix Association.