Ingredients
Scale
Chocolate Cake Base
- ¾ cup (90 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- ⅓ cup (80 ml) whole milk
- ¼ cup (60 ml) neutral vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) hot brewed coffee
Chocolate Cheesecake Mousse
- 12 oz (340 g) semisweet chocolate, finely chopped
- 16 oz (454 g) full-fat block cream cheese, softened
- ¾ cup (90 g) powdered sugar
- 2 teaspoons vanilla extract
- Pinch of fine salt
- 1½ cups (360 ml) cold heavy whipping cream, divided
- 1 tablespoon unflavored powdered gelatin
- 3 tablespoons (45 ml) cold water
Smooth Chocolate Cream Topping
- 4 oz (113 g) milk chocolate or semisweet chocolate, finely chopped
- ½ cup (120 ml) heavy cream
- 1 tablespoon (14 g) unsalted butter
Berry Topping
- 8–10 fresh strawberries
- ½ cup fresh blueberries
- ¼ cup reserved chocolate cake crumbs
- A few small fresh mint leaves
Instructions
- Prepare the pan. Preheat the oven to 350°F (175°C). Lightly grease the bottom of a 9-inch springform pan and line it with parchment paper.
- Mix the dry ingredients. Whisk the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined. Break up any cocoa lumps.
- Add the wet ingredients. Whisk the egg, milk, oil, and vanilla together. Add them to the dry ingredients and mix just until combined. Slowly stir in the hot coffee. The batter will be fairly thin.
- Bake the chocolate base. Pour enough batter into the prepared pan to create a layer about ¾ inch thick. Bake for 15–18 minutes, or until the center springs back lightly and a tester comes out without wet batter. Reserve a little baked cake for decorating if desired.
- Cool completely. Leave the cake base in the springform pan and allow it to cool completely before adding the mousse. Do not add mousse to a warm cake.
- Bloom the gelatin. Place 3 tablespoons cold water in a small bowl. Sprinkle the gelatin evenly over the water. Let it stand for 5–10 minutes, until hydrated and thick.
- Prepare the chocolate mixture. Place the chopped semisweet chocolate in a heatproof bowl. Heat ½ cup heavy cream until steaming but not vigorously boiling. Pour it over the chocolate. Let stand for 2 minutes, then stir until smooth.
- Add the gelatin. Gently heat the bloomed gelatin just until it becomes liquid. Do not boil it. Whisk it immediately into the warm chocolate mixture. Let the mixture cool until barely warm but still fluid.
- Beat the cream cheese. Beat the softened cream cheese until completely smooth. Add powdered sugar, vanilla, and salt. Beat again, scraping the bowl as needed.
- Add the chocolate. Gradually beat the barely warm chocolate mixture into the cream cheese until smooth and evenly colored.
- Whip the cream. In a separate clean bowl, whip the remaining 1 cup cold heavy cream to medium peaks. Do not whip until grainy or extremely stiff.
- Finish the mousse. Fold about one-third of the whipped cream into the chocolate mixture. Gently fold in the rest in two additions. Stop as soon as no obvious white streaks remain.
- Fill the cheesecake. Spoon the mousse over the completely cooled cake base. Gently spread it to the edges and smooth the surface.
- Chill. Refrigerate for at least 6 hours. For the cleanest, most stable slices, refrigerate overnight.
- Make the chocolate topping. Place 4 oz chopped chocolate in a bowl. Heat ½ cup heavy cream until steaming. Pour it over the chocolate and wait 2 minutes. Stir until smooth, then stir in the butter.
- Cool before spreading. Allow the chocolate topping to cool until slightly thickened and no longer hot. Spread a thin layer over the cold mousse. Never pour very hot chocolate topping directly onto the mousse.
- Chill again. Refrigerate for approximately 30 minutes, or until the topping has settled.
- Release the cheesecake. Warm a thin knife with hot water and dry it. Run it carefully around the edge of the cheesecake. Slowly release and lift away the springform ring.
- Decorate. Arrange completely dry strawberries and blueberries over one side and toward the center. Add a few chocolate cake crumbs and small mint leaves.
- Slice and serve. Dip a sharp knife in hot water and wipe it dry. Cut straight down through the cheesecake. Clean and warm the knife between cuts.
Notes
- Use full-fat block cream cheese rather than whipped or spreadable cream cheese.
- The cream cheese should be softened before mixing to reduce lumps.
- The cake base must be completely cool before adding mousse.
- Bloom powdered gelatin in cold water before melting it.
- Never boil the gelatin.
- Allow the chocolate mixture to become barely warm before combining it with the filling.
- Whip the heavy cream to medium peaks, not dry or grainy stiff peaks.
- Fold gently to retain the tiny air pockets that give the center its mousse texture.
- Chill for at least 6 hours. Overnight is preferred.
- The ganache must cool before it touches the mousse.
- Wash the berries ahead of time and dry them thoroughly.
- For the reference-style appearance, use a thin dark base and a much taller mousse layer.
- Decorate the cake asymmetrically rather than covering the entire surface with fruit.
- For clean slices, warm and dry the knife before every cut.
- Results vary slightly with chocolate cocoa percentage, whipping consistency, ingredient brands, and refrigerator temperature.
- Prep Time: 45 minutes
- Additional Chilling Time: 6 hours 30 minutes minimum
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American-inspired