Julia Child

Julia Child Chocolate Mousse Cake

Julia Child Queen Of Sheba Cake

This delicious Julia Child Chocolate Mousse Cake is a rich and creamy dessert that’s both simple and indulgent. With a light, fluffy cake base and a velvety chocolate mousse, it’s perfect for any occasion. You can easily customize the recipe with common ingredients for a truly satisfying treat!

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Ingredients Needed

  • 1/2 cup  unbleached all-purpose flour
  • 1/4 cup sugar
  • 2 tbsp cocoa powder, sifted
  • 1/4 tsp baking soda
  • 1/3 cup water
  • 2 tbsp  canola oil
  • 1 tsp white vinegar

Chocolate Mousse Ingredients:

  • 7 oz dark chocolate, chopped
  • 1 tsp gelatin
  • 2 tbsp water
  • 1/2 cup sugar
  • 2 cups (500 ml) 35% heavy whipping cream

Ganache Ingredients:

  • 3 oz  dark chocolate, chopped
  • 1/3 cup  35% heavy whipping cream

How To Make Chocolate Mousse Cake

  1. Preheat oven: Preheat your oven to 350°F (180°C) and position the rack in the middle.
  2. Prepare the pan: Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
  3. Mix dry ingredients: In a bowl, combine flour, sugar, cocoa powder, and baking soda.
  4. Add wet ingredients: Stir in water, oil, and vinegar until the batter is smooth.
  5. Bake the cake: Spoon the batter into the prepared pan and bake for 10-12 minutes, or until a toothpick comes out clean. Cool on a wire rack. Do not unmould.
  6. Chocolate Mousse:
  7. Melt chocolate: In a heatproof bowl over simmering water (or in the microwave), melt the chocolate. Let it cool slightly.
  8. Bloom gelatin: Sprinkle the gelatin over the water and let it sit for 5 minutes to bloom.
  9. Heat cream and dissolve gelatin: Heat 1/2 cup (60 ml) of the cream with sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  10. Combine with chocolate: Add the cream-gelatin mixture to the melted chocolate and stir until well combined.
  11. Whip the cream: Whip the remaining 1 3/4 cups (430 ml) heavy whipping cream in a separate bowl until stiff peaks form.
  12. Fold whipped cream: Gently fold in 1/4 of the whipped cream into the chocolate mixture, then fold in the rest.
  13. Assemble mousse layer: Spoon the mousse over the cooled cake in an even layer and refrigerate for 4 hours, or freeze for quicker results.
  14. Ganache:
  15. Prepare ganache: Place chopped chocolate in a bowl. Heat the cream in a microwave or small saucepan until it begins to boil.
  16. Combine: Pour the hot cream over the chopped chocolate and let it sit for 1 minute to melt. Stir until smooth.
  17. Finish the cake: Pour the ganache over the mousse-covered cake, allowing it to cascade over the sides.
Julia Child Queen Of Sheba Cake
Julia Child Queen Of Sheba Cake

Recipe Tips

  • Use room temperature ingredients: Ensure your ingredients, like cream and eggs, are at room temperature before starting. This helps the mousse set perfectly and prevents any curdling.
  • Don’t overmix the mousse: When folding the whipped cream into the chocolate mixture, do it gently to keep the mousse light and airy.
  • Let the cake cool completely: Cool the cake on a wire rack before adding the mousse. This prevents the mousse from melting.
  • Use high-quality chocolate: Opt for a good dark chocolate to give your mousse a rich, luxurious flavor.
  • Chill properly: For the best results, let the mousse cake set in the fridge for at least 4 hours. This allows it to firm up and makes cutting easier.

How To Store & Reheat Leftovers

  • Refrigerate: Wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to 3 days.
  • Freeze: To freeze, wrap leftover chocolate mousse cake tightly in plastic wrap and then foil. Freeze for up to 1 month. To thaw, leave it at room temperature for 1-2 hours before serving.

Nutrition Fact

Serving Size: 1 slice (approximately 62 grams)

  • Calories: 230
  • Total Fat: 11 g
  • Saturated Fat: 4 g
  • Cholesterol: 10 mg
  • Sodium: 200 mg
  • Total Carbohydrate: 33 g
  • Dietary Fiber: 1 g
  • Sugars: 26 g
  • Protein: 2 g
  • Calcium: 60 mg
  • Iron: 0.5 mg

Try More Recipes:

Julia Child Chocolate Mousse Cake
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Julia Child Chocolate Mousse Cake

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: J Julia Child Chocolate Mousse Cake
Difficulty:BeginnerPrep time: 20 minutesCook time: 12 minutesRest time:4 hours Total time:4 hours 32 minutesServings:8 servingsCalories:230 kcal Best Season:Suitable throughout the year

Description

This delicious Julia Child Chocolate Mousse Cake is a rich and creamy dessert that’s both simple and indulgent. With a light, fluffy cake base and a velvety chocolate mousse, it’s perfect for any occasion. You can easily customize the recipe with common ingredients for a truly satisfying treat!

Ingredients

    • Ganache Ingredients:

    • Ganache Ingredients:

Instructions

  1. Preheat oven: Preheat your oven to 350°F (180°C) and position the rack in the middle.


    Ganache:
    Prepare ganache: Place chopped chocolate in a bowl. Heat the cream in a microwave or small saucepan until it begins to boil.
    Combine: Pour the hot cream over the chopped chocolate and let it sit for 1 minute to melt. Stir until smooth.
    Finish the cake: Pour the ganache over the mousse-covered cake, allowing it to cascade over the sides.
  2. Prepare the pan: Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
  3. Mix dry ingredients: In a bowl, combine flour, sugar, cocoa powder, and baking soda.
  4. Add wet ingredients: Stir in water, oil, and vinegar until the batter is smooth.
  5. Bake the cake: Spoon the batter into the prepared pan and bake for 10-12 minutes, or until a toothpick comes out clean. Cool on a wire rack. Do not unmould.

    6. Chocolate Mousse:

  6. Melt chocolate: In a heatproof bowl over simmering water (or in the microwave), melt the chocolate. Let it cool slightly.
  7. Bloom gelatin: Sprinkle the gelatin over the water and let it sit for 5 minutes to bloom.
  8. Heat cream and dissolve gelatin: Heat 1/2 cup (60 ml) of the cream with sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  9. Combine with chocolate: Add the cream-gelatin mixture to the melted chocolate and stir until well combined.
  10. Whip the cream: Whip the remaining 1 3/4 cups (430 ml) heavy whipping cream in a separate bowl until stiff peaks form.
  11. Fold whipped cream: Gently fold in 1/4 of the whipped cream into the chocolate mixture, then fold in the rest.
  12. Assemble mousse layer: Spoon the mousse over the cooled cake in an even layer and refrigerate for 4 hours, or freeze for quicker results.

Notes

  • Use room temperature ingredients: Ensure your ingredients, like cream and eggs, are at room temperature before starting. This helps the mousse set perfectly and prevents any curdling.
  • Don’t overmix the mousse: When folding the whipped cream into the chocolate mixture, do it gently to keep the mousse light and airy.
  • Let the cake cool completely: Cool the cake on a wire rack before adding the mousse. This prevents the mousse from melting.
  • Use high-quality chocolate: Opt for a good dark chocolate to give your mousse a rich, luxurious flavor.
    Chill properly: For the best results, let the mousse cake set in the fridge for at least 4 hours. This allows it to firm up and makes cutting easier.
Keywords:Julia Child Chocolate Mousse Cake

Mohamed Shili

Hi, I'm Mohamed Shili, a food writer who loves everything about cooking. At Delish Sides, my goal is to share interesting and helpful information about food. Come join me on this food journey. With my knowledge and your love of food, we're going to have a tasty time together!

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