Chocolate Mousse Crunch Cake
A luxurious layered dessert with silky mousse, rich cake, and a crispy surprise!
Ingredients
For the Chocolate Cake Base:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) sugar
- ½ cup (45g) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup (120ml) buttermilk (or milk + ½ tbsp vinegar)
- ¼ cup (60ml) vegetable oil
- 1 tsp vanilla extract
- ½ cup (120ml) hot coffee (or water)
For the Chocolate Mousse:
- 1½ cups (260g) dark chocolate, chopped
- 2 cups (480ml) heavy cream, divided
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Crunch Layer:
- 1 cup (50g) crushed chocolate wafer cookies (or cornflakes)
- 2 tbsp melted butter
- 1 tbsp cocoa powder
For Decoration (Optional):
- Chocolate shavings
- Whipped cream
- Fresh berries
Instructions
1. Bake the Cake Layer
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan.
- Whisk flour, sugar, cocoa, baking soda, and salt.
- Add egg, buttermilk, oil, and vanilla; mix until smooth.
- Stir in hot coffee (batter will be thin). Pour into pan.
- Bake for 25–30 mins. Cool completely in pan.
2. Make the Crunch Layer
- Mix crushed cookies, melted butter, and cocoa.
- Press evenly over the cooled cake. Chill 10 mins.
3. Prepare the Mousse
- Melt chocolate with ½ cup cream (microwave or double boiler). Cool slightly.
- Whip remaining cream + powdered sugar + vanilla to stiff peaks.
- Fold 1/3 whipped cream into chocolate, then gently fold in the rest.
4. Assemble & Chill
- Pour mousse over the crunch layer. Smooth the top.
- Refrigerate 4+ hours (or overnight) until set.
5. Serve
- Release from springform pan. Garnish with chocolate shavings, whipped cream, or berries.
Tips for Success
✔ Use high-quality chocolate for the best mousse texture.
✔ Hot coffee enhances the chocolate flavor (no coffee taste!).
✔ For a taller cake, double the mousse and use a 6-inch pan.
This cake is decadent yet balanced—creamy, crunchy, and deeply chocolatey. Perfect for celebrations!
