Why You’ll Love This Recipe

Intensely Chocolatey: Made with dark chocolate (70% cocoa), ensuring a deep, rich flavor.
Soft and Mousse-Like: The airy texture of the cake resembles a chocolate mousse.
Elegant Yet Simple: Despite its impressive appearance, this cake is easy to make with simple ingredients.
Make-Ahead Friendly: Best served chilled, making it a great make-ahead dessert.

Ingredients

For the Cake:

250g (8.8 oz) dark chocolate (minimum 70% cocoa solids)
125g (½ cup + 1 tbsp) unsalted butter, softened
6 large eggs (2 whole, 4 separated)
175g (¾ cup + 2 tbsp) caster sugar
2 tbsp Cointreau (optional)
Zest of 1 orange (optional)

For the Cream Topping:

500ml (2 cups) double cream
1 tsp vanilla extract
1 tbsp Cointreau (optional)
½ tsp unsweetened cocoa powder (for sprinkling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
- Set the oven to 180°C (350°F) or 160°C fan.
- Line the bottom of a 9-inch (23cm) springform cake tin with parchment paper.
Melt the Chocolate and Butter:
- Melt the dark chocolate in a double boiler or microwave.
- Stir in the softened butter until fully combined and smooth.
Mix the Egg Yolks and Sugar:
- In a separate bowl, whisk the 2 whole eggs and 4 egg yolks with 75g (⅓ cup) of caster sugar.
- Stir in the melted chocolate mixture, along with Cointreau and orange zest (if using).
Whip the Egg Whites:
- In another clean bowl, whisk the 4 egg whites until foamy.
- Gradually add the remaining 100g (½ cup) sugar, continuing to whisk until soft peaks form.
Combine the Mixtures:
- Stir a spoonful of the whipped egg whites into the chocolate mixture to lighten it.
- Gently fold in the rest of the egg whites, being careful not to deflate the batter.
Bake the Cake:
- Pour the batter into the prepared tin and bake for 35-40 minutes.
- The cake will rise and crack, with the center remaining slightly soft.
Cool the Cake:
- Let the cake cool completely in the tin on a wire rack.
- The middle will naturally sink, forming a crater-like shape.
Prepare the Cream Topping:
- Whip the double cream until soft peaks form.
- Add vanilla extract and Cointreau (if using), then continue whipping until the cream is firm but not too stiff.
Assemble the Cake:
- Remove the cooled cake from the tin and place it on a serving plate.
- Spread the whipped cream into the sunken center of the cake.
- Dust with cocoa powder before serving.

Servings and Timing

Servings: 8-12 slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Extra Chocolatey: Sprinkle grated dark chocolate over the whipped cream.
Nutty Flavor: Add a handful of finely chopped hazelnuts or almonds into the batter.
Coffee Infused: Add 1 tbsp of espresso powder to enhance the chocolate depth.

Storage/Reheating

Refrigerator: Store covered in the fridge for up to 3 days.
Freezing: Freeze the cake (without whipped cream) for up to 1 month. Thaw in the fridge overnight before serving.
Serving Tip: Serve slightly chilled for the best mousse-like texture.

FAQs

1. Why does the cake sink in the middle?

This is intentional! The sinking center creates space for the whipped cream topping.

2. Can I use milk chocolate instead of dark chocolate?

Dark chocolate is recommended for its richness, but you can use milk chocolate for a sweeter version.

3. How do I know when the cake is done?

The cake should be cracked on top, and the center should no longer be jiggly.

4. Can I make this cake ahead of time?

Yes! It actually tastes better after chilling for a few hours.

5. How do I get a smooth whipped cream texture?

Whip the cream just until it holds soft peaks—overwhipping will make it grainy.

6. Can I make this gluten-free?

Yes! This cake is naturally gluten-free as it contains no flour.

7. Can I use regular granulated sugar instead of caster sugar?

Yes, but caster sugar dissolves more easily for a smoother texture.

8. What type of chocolate should I use?

Use a high-quality dark chocolate with at least 70% cocoa solids for the best flavor.

9. What’s the best way to serve this cake?

Serve it chilled with a dusting of cocoa powder and fresh berries for extra elegance.

Conclusion

Nigella Chocolate Mousse Cake is the perfect indulgent dessert for chocolate lovers. With its airy, mousse-like texture and rich dark chocolate flavor, it’s a guaranteed crowd-pleaser. Whether you’re serving it at a special occasion or simply treating yourself, this elegant yet easy-to-make cake is sure to impress. Enjoy!

Nigella Chocolate Mousse Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Nigella Chocolate Mousse Cake is a rich, decadent dessert featuring dark chocolate, eggs, and a luscious whipped cream topping. This flourless cake has a soft, mousse-like texture with a delicate balance of deep chocolate flavor and light, airy cream. Perfect for entertaining or as an indulgent treat, this elegant dessert is simple to make and best served chilled.

Author: Amy
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8-12 slices
Category: Dessert
Method: Baking
Cuisine: British, French-inspired
Diet: Gluten Free

Instructions

Preheat the Oven:
- Preheat to 180°C (350°F) or 160°C fan-assisted.
- Line the bottom of a 9-inch (23cm) springform cake tin with parchment paper.
Melt the Chocolate and Butter:
- Melt the dark chocolate in a double boiler or microwave.
- Stir in the softened butter until smooth.
Prepare the Egg Yolk Mixture:
- In a bowl, whisk 2 whole eggs and 4 yolks with 75g (⅓ cup) caster sugar.
- Stir in the melted chocolate mixture, Cointreau, and orange zest (if using).
Whip the Egg Whites:
- In a separate bowl, whisk 4 egg whites until foamy.
- Gradually add the remaining 100g (½ cup) sugar, whisking until soft peaks form.
Combine the Mixtures:
- Stir a spoonful of whipped egg whites into the chocolate mixture.
- Gently fold in the remaining egg whites without deflating the batter.
Bake the Cake:
- Pour the batter into the prepared tin.
- Bake for 35-40 minutes until the top cracks and the center is set but slightly soft.
Cool the Cake:
- Let the cake cool completely in the tin. The center will naturally sink.
Prepare the Cream Topping:
- Whip the double cream until soft peaks form.
- Add vanilla extract and Cointreau (if using), and whip until firm.
Assemble the Cake:
- Remove the cooled cake from the tin and place it on a serving plate.
- Fill the sunken center with whipped cream.
- Dust with cocoa powder before serving.

Notes

Extra Chocolatey: Sprinkle grated dark chocolate over the whipped cream.
Nutty Version: Add chopped hazelnuts or almonds to the batter.
Storage: Keep covered in the fridge for up to 3 days or freeze (without cream) for 1 month.
Serving Tip: Serve slightly chilled for the best mousse-like texture.