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Chocolate Sea Salt Mousse Cake Recipe

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★★★★★

4.5 from 276 reviews

This decadent Chocolate Sea Salt Mousse Cake features a moist chocolate cake base topped with a rich, silky 70% chocolate mousse, finished with a glossy chocolate ganache and flaky sea salt for the perfect balance of sweet and savory. The luxurious mousse is lightened with whipped egg whites and infused with gelatin for a smooth, airy texture. Ideal for chocolate lovers seeking a sophisticated dessert that’s impressive yet approachable.

Ingredients

Scale

Chocolate Cake

  • 75 grams all purpose flour
  • 85 grams granulated sugar
  • 20 grams cocoa powder (natural)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 65 grams salted butter (soft)
  • 50 grams sour cream (or full fat Greek yogurt)
  • 35 grams espresso (or strongly brewed coffee)
  • 1 large egg
  • 1 teaspoon vanilla extract

Chocolate Mousse

  • 50 grams whole milk
  • 1 3/4 teaspoons powdered gelatin
  • 228 grams 70% chocolate, roughly chopped
  • 250 grams heavy cream
  • 4 large eggs, separated
  • 100 grams granulated sugar
  • 1/2 teaspoon fine sea salt

Chocolate Ganache

  • 60 grams 70% chocolate, chopped
  • 60 grams heavy cream
  • flaky sea salt, for garnish

Instructions

  1. Preheat and Prepare Cake Pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Spray a 7-inch metal cake pan with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a stand mixer bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and sea salt until evenly combined.
  3. Add Wet Ingredients: Add egg, softened butter, sour cream, vanilla extract, and espresso or coffee to the dry ingredients. Beat until just smooth, scraping down the bowl as needed to incorporate all ingredients uniformly.
  4. Bake Cake: Pour the batter into the prepared cake pan and smooth the top with a rubber spatula. Bake for 12 minutes, then rotate the pan 180 degrees and bake for another 8-10 minutes until the cake is set and a toothpick inserted into the center comes out clean.
  5. Cool Cake: Allow the cake to cool in the pan for 15 minutes before removing. Transfer to a cooling rack and let cool completely.
  6. Bloom Gelatin: In a heat-safe bowl, sprinkle gelatin over cold milk and stir to combine. Allow to bloom for 5 minutes until it firms up.
  7. Melt Chocolate Ganache Base: Add chopped chocolate over the bloomed gelatin. Heat heavy cream until steaming, then pour over the chocolate and gelatin mixture. Cover and let sit for 2 minutes, then whisk gently until smooth. Set aside at room temperature, stirring occasionally to prevent skin formation.
  8. Prepare Eggs: Separate eggs into yolks and whites in two bowls. Add 50 grams sugar and 1/4 teaspoon sea salt to each bowl.
  9. Cook Egg Yolks: Whisk egg yolks and sugar until smooth. Place bowl over simmering water (double boiler) and whisk continuously until sugar dissolves and yolks lighten in color. Remove from heat.
  10. Incorporate Egg Yolks into Chocolate: While whisking the chocolate mixture, slowly stream in the cooked egg yolks until the mixture is smooth and combined.
  11. Cook Egg Whites: Place the bowl with egg whites and sugar over simmering water, whisking until sugar dissolves. Remove and use an electric mixer to whip to stiff peaks.
  12. Fold Meringue into Chocolate Mixture: Gently fold the stiff egg white meringue into the chocolate and egg yolk mixture in three additions using a large whisk, mixing just until incorporated and no white clumps remain.
  13. Level Cake: Use a large serrated knife to level the top of the cooled chocolate cake for an even mousse layer.
  14. Assemble Cake: Place the cake on a parchment-lined tray or plate that fits in your refrigerator. Surround the cake with a cake ring and optionally an acetate ring between the cake and the ring. Tighten it snugly around the cake.
  15. Add Mousse Layer: Pour the prepared chocolate mousse over the cake inside the ring. Cover the top with plastic wrap over the acetate ring and refrigerate for at least 8 hours or overnight to set.
  16. Make Chocolate Ganache: Place chopped chocolate in a heat-safe bowl. Heat cream until steaming and pour over chocolate. Let sit for 2 minutes, then whisk gently until smooth. Cool for about 10 minutes.
  17. Finish Cake with Ganache: Remove mousse cake from fridge, peel off plastic wrap, and pour ganache evenly over the top. Spread ganache to edges with an offset spatula. Chill for 10 minutes before serving or until ready.
  18. Serve: Remove the cake and acetate rings before serving. Sprinkle flaky sea salt over the top. Slice into 8 equal pieces using a thin sharp knife and serve immediately. Store leftovers refrigerated.

Notes

  • Using espresso or strong coffee enhances the chocolate flavor but can be substituted with water if desired.
  • Sour cream can be replaced with full-fat Greek yogurt to add moisture and tanginess to the cake.
  • Blooming gelatin properly ensures the mousse sets firmly without a grainy texture.
  • Folding the egg whites gently into the chocolate mixture keeps the mousse light and airy.
  • Allow the mousse to set overnight for the best texture and flavor meld.
  • Flaky sea salt adds a beautiful contrast to the rich chocolate and can be adjusted to taste on top of the finished cake.
  • Use an acetate collar to achieve clean mousse edges during assembly but it is optional if you serve directly from the cake ring.

Keywords: Chocolate mousse cake, sea salt chocolate cake, layered chocolate dessert, mousse cake recipe, 70% chocolate dessert

Find it online: https://flavorsbymaya.com/chocolate-sea-salt-mousse-cake-recipe/