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Halloween chocolate mousse cake - featured image

Halloween Chocolate Mousse Cake

  • Author: Suzana Elliot
  • Total Time: 45 minutes (plus 3 hours chilling)
  • Yield: 12 servings 1x

Description

A decadent yet light chocolate mousse cake with a rich cake base, topped with creamy mousse and spooky Halloween decorations. Perfect for parties, family gatherings, or a festive treat that’s easy to make and fun to decorate.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil (or canola oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • 7 oz bittersweet chocolate, chopped
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • White chocolate chips or candy melts (for spiderwebs)
  • Candy eyeballs
  • Orange, black, or purple sprinkles
  • Optional: gummy worms, mini marshmallows, chocolate sticks

Instructions

  1. Grease a 9-inch springform pan and line the bottom with parchment paper. (If using a regular cake pan, line the sides as well.)
  2. Preheat oven to 350°F (175°C). In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, milk, oil, and vanilla extract. Pour wet ingredients into dry ingredients and mix gently until just combined.
  4. Stir in hot water; the batter will be thin.
  5. Pour batter into prepared pan and bake for 22-25 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool completely in pan.
  6. Place chopped bittersweet chocolate in a heatproof bowl. Microwave in 30-second bursts, stirring until smooth (or use a double boiler). Let cool to room temperature.
  7. In a chilled bowl, whip heavy cream, powdered sugar, vanilla, and salt until stiff peaks form.
  8. Gently fold cooled melted chocolate into whipped cream using a spatula. Fold slowly to keep it airy.
  9. Spread mousse evenly over cooled cake base in the pan. Smooth with an offset spatula or butter knife. Tap pan gently to level.
  10. Refrigerate at least 3 hours, or overnight, until mousse is set and cake is firm. (Or freeze for 1 hour, watching for ice crystals.)
  11. Melt white chocolate chips or candy melts. Scoop into a piping bag or zip-top bag, snip a tiny corner, and pipe spiderwebs across the cake. Add candy eyeballs, sprinkles, or other spooky candies.
  12. Run a thin knife around the edge before releasing pan. Transfer cake to serving platter. Slice with a hot, dry knife for clean pieces.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and vegan chocolate. Chill mousse well before slicing for best texture. Practice piping spiderwebs on parchment first. Make cake base a day ahead for easy party prep. Use high-quality chocolate for best flavor. If mousse splits, add a splash of cold cream and gently fold.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 320
  • Sugar: 22
  • Sodium: 180
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 32
  • Fiber: 3
  • Protein: 4

Keywords: Halloween dessert, chocolate mousse cake, spooky cake, party dessert, kid-friendly, easy Halloween recipe, chocolate cake, mousse, festive, make ahead

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Find it online: https://falvory.com/halloween-chocolate-mousse-cake-easy-spooky-dessert-recipe-for-parties/