Chocolate Mousse Cake

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Step 1

Pan size: 8-inch (20cm) springform pan

Step 2

Baking temperature: 350°F (175°C)

Step 3

Baking time: approximately 30 min (check doneness with toothpick)

Step 4

Allow cake to cool slightly (at least 10 min) before removing from pan.

Step 5

For mousse, heat cream carefully (160–170°F / 70–75°C); do not boil.

Step 6

Chill mousse mixture well before whipping (30–40 min in the fridge).

Step 7

Gently fold whipped cream into chocolate ganache to maintain airy texture.