Chocolate-Silk Mousse Cake

Chocolate-silk Mousse Cake Recipe

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Rachael Ritter



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16 oz
semisweet chocolate squares
10 Tbsp
unsalted butter
4 large
1 Tbsp
1 Tbsp
unbleached all-purpose flour
1 Tbsp
vanilla extract


white candy rose


1/2 c
heavy cream
semisweet chocolate squares

How to Make Chocolate-Silk Mousse Cake


  • 1Preheat oven to 425 degrees F.
  • 2Butter bottom and sides of an 8-inch springform pan.
  • 3Line bottom with parchment or waxed paper.
  • 4Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside.
  • 5In 3-qt saucepan, combine cut-up chocolate and butter.
  • 6Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth.
  • 7Remove from heat; cool 15 minutes.
  • 8Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved.
  • 9Transfer to large bowl.
  • 10Beat egg mixture at high speed until very thick and pale yellow--about 8 minutes.
  • 11Beat in flour.
  • 12Spoon about one fourth egg mixture into cooled chocolate.
  • 13Fold chocolate back into remaining egg mixture.
  • 14Pour into prepared pan.
  • 15Place pan in deep roasting pan.
  • 16Fill with enough hot water to come 2/3rds of the way up the side of springform pan.
  • 17Bake 15 minutes (mixture will still be soft in center).
  • 18Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula.
  • 19DO NOT remove side of springform pan.
  • 20Cool at room temperature 1 hour.
  • 21Refrigerate overnight or up to 3 days.
  • 22On day of serving prepare glaze: In small saucepan, combine heavy cream and chocolate.
  • 23Cook over low heat, stirring often, until chocolate melts and mixture is smooth.
  • 24Chill until thick enough to spread but still pourable--20 minutes.

Printable Recipe Card

About Chocolate-Silk Mousse Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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