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Mini Chocolate Mousse Cakes Recipe (Decadent and Easy!)

Mini Chocolate Mousse Cakes

There's something incredibly special about a dessert that brings back memories of cozy family gatherings and sweet celebrations. Mini Chocolate Mousse Cakes do just that! These delightful little treats are not only easy to whip up but also promise to impress anyone who takes a bite.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Mousse
  • 4 oz dark chocolate chopped
  • 2 tbsp unsalted butter
  • 2 large eggs separated
  • 2 tbsp granulated sugar
  • 1 cup heavy cream whipped
For the Cake
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs

Equipment

  • Muffin tin
  • Heatproof bowl
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a muffin tin to ensure your cakes pop out easily.
  2. Step 2: In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  3. Step 3: In a separate bowl, whisk the egg yolks and sugar until pale and thick. Gradually add the melted chocolate mixture, mixing until well combined.
  4. Step 4: In another bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture, being careful not to deflate it.
  5. Step 5: For the cake, combine the flour, sugar, cocoa powder, baking powder, and salt in a mixing bowl. In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs. Combine the wet and dry ingredients, stirring until just blended.
  6. Step 6: Pour a small amount of cake batter into each muffin cup, filling about one-third full. Top with a spoonful of chocolate mousse, then fill with more cake batter until the cups are about two-thirds full.
  7. Step 7: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
  8. Step 8: Once cooled, serve the mini cakes topped with additional whipped cream or chocolate shavings, if desired. Enjoy!

Notes

These delightful treats can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month; just thaw them in the fridge before serving.