Description

A rich, fudgy chocolate cake with a silky mousse-like center that sets in the fridge. This easy, mostly hands-off dessert is naturally gluten-free and uses pantry staples for a deep, complex flavor.

Ingredients

Scale

12 ounces (340g) dark chocolate chips or chopped high-quality chocolate (semi-sweet or bittersweet)
1/2 cup (113g) unsalted butter, room temperature
4 large eggs, room temperature
1 cup (200g) granulated white sugar
2 tablespoons espresso powder (instant espresso crystals or instant coffee granules)
1/4 cup (25g) unsweetened cocoa powder (Dutch-process preferred)
1 teaspoon vanilla extract
1/2 cup (120ml) heavy cream, cold
1/4 teaspoon salt (optional, for topping)
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Set up a double boiler by filling a saucepan with an inch of water and bringing it to a gentle simmer. Place chopped chocolate and butter in a heatproof bowl over the water (ensure the bowl doesn’t touch the water). Stir occasionally until smooth (3-5 minutes). Remove from heat and let cool slightly until warm, not hot.
In a large mixing bowl, whisk together eggs, sugar, espresso powder, cocoa powder, and vanilla extract vigorously for 2 minutes until pale and thickened.
Slowly pour the warm chocolate mixture into the egg mixture while whisking constantly until glossy and combined.
In a separate clean, dry bowl, whip the cold heavy cream until stiff peaks form.
Add one-third of the whipped cream to the chocolate mixture and stir gently to lighten. Fold in the remaining cream using a spatula, lifting from the bottom and turning the bowl until just combined. Do not over-mix.
Pour batter into the prepared pan. Bake for 18-20 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
Let cool in the pan for 10 minutes, then transfer to the refrigerator.
Chill for at least 4 hours, preferably overnight, until fully set.
Serve chilled, optionally topped with sea salt, fresh berries, or whipped cream.

Notes

Ensure the chocolate mixture is warm, not hot, before adding eggs to avoid scrambling them. The bowl for whipping cream must be completely dry. Do not skip the chilling time as the cake needs to set. For a fluffier texture, you can separate 2 eggs, whip the whites to stiff peaks, and fold them in with the cream.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake
Calories: 380
Sugar: 28
Fat: 24
Saturated Fat: 14
Carbohydrates: 35
Fiber: 3
Protein: 6

Keywords: espresso chocolate mousse cake, gluten-free dessert, easy chocolate cake, make-ahead dessert, rich chocolate cake, no-bake mousse cake, coffee chocolate dessert