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Black Tie Mousse Cake

Indulge in Homemade Black Tie Mousse Cake Bliss

A delightful Black Tie Mousse Cake featuring layers of chocolate cake, cheesecake, and vanilla mousse, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 4 hours
Total Time 4 hours 48 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake
  • 1 box Chocolate Cake Mix Choose a high-quality mix
  • 1 cup Granulated Sugar Sweetens both the cake and mousse
  • 1 cup All-Purpose Flour Adds cake structure
  • 0.5 cup Unsweetened Cocoa Powder Deepens chocolate flavor
  • 1 teaspoon Baking Powder Ensure freshness for rise
  • 1 teaspoon Baking Soda Ensure freshness for rise
  • 1 teaspoon Salt Balances sweetness
  • 1 large Egg Can substitute with aquafaba
  • 1 cup Milk Any non-dairy option works
  • 0.5 cup Vegetable Oil Melted coconut oil is an alternative
  • 2 teaspoons Vanilla Extract Use pure for best results
  • 1 cup Boiling Water Blooms chocolate flavors
For the Mousse Layers
  • 8 oz Cream Cheese Use vegan if desired
  • 1 cup Powdered Sugar Sweetens cream cheese mixtures
  • 1 tablespoon Unflavored Gelatin Use agar-agar for vegan option
  • 1 cup Heavy Whipping Cream Dairy-free options can be used
  • 0.5 cup Unsweetened Cocoa Powder For chocolate mousse
For the Ganache and Toppings
  • 1 cup Semi-Sweet Chocolate Chips Forms the ganache
  • 0.25 cup Unsalted Butter Can use non-dairy spreads
  • 0.5 cup White Chocolate Chips Optional for decoration
  • 0.5 cup Mini Chocolate Chips For sprinkles on top

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • spatula
  • whisk
  • Saucepan

Method
 

Step-by-Step Instructions for Black Tie Mousse Cake
  1. Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan with butter or non-stick spray.
  2. Sift together the dry ingredients for the chocolate cake in a large mixing bowl.
  3. Combine the wet ingredients in a separate bowl and then mix into the dry ingredients, stirring in boiling water until smooth.
  4. Pour the batter into the greased pan and bake for 15–18 minutes until a toothpick comes out clean.
  5. Let the cake cool in the pan for 10 minutes before transferring it to the freezer to chill.
  6. Beat together softened cream cheese, powdered sugar, a pinch of salt, and vanilla extract until smooth for the vanilla mousse layer.
  7. In another bowl, mix the chocolate cream cheese with powdered sugar and cocoa powder until fluffy.
  8. Dissolve gelatin in cold water and whip heavy cream to stiff peaks, then add gelatin to the cream.
  9. Gently fold whipped cream into both cream cheese mixtures.
  10. Spread the chocolate mousse over the cooled chocolate cake, then layer the vanilla mousse on top and refrigerate for at least 4 hours.
  11. Make ganache by heating heavy cream and butter, then pour it over chocolate chips and stir until smooth.
  12. Pour ganache over the chilled cake and decorate with mini chocolate chips.
  13. Allow ganache to set for 20 minutes, then remove the springform sides and store in the refrigerator.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 360mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1.2mg

Notes

Ensure all ingredients are at room temperature for best results. Refrigerate for at least 4 hours to set.

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