Silky spiced chocolate mousse sits atop a layer of light chocolate sponge in this delicious Mexican hot chocolate mousse cake.
If you’ve read my recipes before, you know that I’m a self-proclaimed choco-holic. In my book, “if it ain’t chocolate, it ain’t worth it.” In fact, my husband’s biggest baking complaint is that I only ever bake chocolate desserts. There are worse problems to have so I always ignore him and continue my mission of pairing chocolate desserts with any cuisine.
This recipe was born out of my desire to pair a chocolate dessert with a Mexican menu. We invited family over for pulled pork tacos and I decided to end the meal with a Mexican hot chocolate mousse. Instead of portioning mousse into individual cups, I baked a fluffy chocolate sponge for the mousse to rest on. Serving the chocolate mousse in cake form made it easier to prepare and allowed guests to determine their own portion sizes.
The mousse layer is made with dark chocolate and only 2 tablespoons of added sugar. The cake also uses less sugar than most chocolate sponges, letting you indulge without going overboard. I also developed this recipe to be prepared without egg whites, utilizing whipped cream for the perfect texture.
I hope you enjoy this Mexican hot chocolate mousse cake as much as we do!
Pin this recipe to your chocolate dessert for easy access:
1 tablespoon butter to grease the pan, room temperature
4 eggs, room temperature
1 cup granulated sugar
1/2 cup all purpose flour
¼ cup cocoa powder
3 tablespoons melted butter
½ teaspoon kosher salt
1 teaspoon vanilla
6 ounces 70% dark chocolate, chopped
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
½ cup hot water
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla
Chili flakes and cinnamon sticks for decorating (optional)
Bake the cake:
Line an 8-inch round cake pan with parchment paper and grease bottom and sides with butter.
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of a standing mixer, with the whisk attachment in place, whip the eggs and sugar together on medium high speed until the eggs are light, tripled in volume, and leave a slow dissolving ribbon of eggs when dropped from the end of the whisk back into the bowl, 5-6 minutes.
Remove the bowl from the mixer, place a large mesh sieve over the bowl and sift the flour, cocoa powder, and cornstarch over the top of the eggs.
Add the salt and the vanilla and use a rubber spatula to gently fold the eggs and the flour together.
Scrape the spatula against the bottom and sides of the bowl to combine well, but don’t overmix.
Gently pour the batter into the prepared cake pan, bake on the center rack until the cake pulls away from the sides of the pan, it is springy to the touch, and a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
Remove the cake from the oven (leaving it in the baking pan) and let it cool, completely, 30-40 minutes.
Make the mousse:
Place the chopped chocolate, cinnamon, cayenne, and salt in a large bowl.
Pour the hot water over the chocolate and let it sit for 30 seconds.
Whisk the hot water and chocolate together until the chocolate has fully melted and the mixture is smooth. Set aside to cool slightly.
Pour the whipping cream in the bowl of a standing mixer and add the powdered sugar and vanilla.
With the whisk attachment in place, whip on medium speed until soft peaks form, about 3-5 minutes.
Fold ¼ of the whipped cream into the chocolate to lighten it.
Gently fold the rest of the cream into the chocolate mixture.
Pour the mousse over the baked and cooled cake.
Smooth the top of the mousse, cover with plastic wrap, refrigerator overnight, or at least 5 hours until fully cooled and the mousse is set.
Top with a few chili flakes and cinnamon sticks, serve cold or slightly colder than room temperature.