Rich and creamy milk chocolate mousse with a delicious chocolate cake base, topped with crispy, crunchy Hide&Seek biscuits – this mousse cake is the perfect dessert when you want to impress a crowd with very little effort.
I think everyone has a special, nostalgic, favorite biscuit from their childhood that takes them back to the good old days, and for me, it’s always been these Hide&Seek biscuits from India. They’re like chocolate chip cookies but thin, crispy, with a chocolate base, and square. They provide the perfect crunch factor, so pairing them with a soft, creamy, chocolate mousse was a no-brainer.
The mousse cake starts with a layer of my signature moist chocolate cake, topped with a thick layer of creamy milk chocolate mousse, and finished with a layer of crunchy Hide&Seek biscuits. Of course, you can switch the biscuits to any chocolate chip cookies you like; use your favorite!
Let’s get into the details of the recipe.
Chocolate Cake Layer
The base of the mousse cake starts with a super soft chocolate cake that’s made with my signature one-bowl chocolate cake recipe. It’s super simple to make and pairs perfectly with the creamy mousse.
Here are the steps for making the chocolate cake layer.
- In a bowl, add the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt and whisk until combined.
- Add the brown sugar, white sugar, buttermilk, egg, oil, and vanilla extract and whisk until combined.
- Pour the boiling water into the batter and whisk until combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean from the center. Let the cake cool completely and place it in the assembly dish.
PS: love mousse cakes? try these!
Chocolate Mousse
The chocolate mousse is rich and creamy, but super simple to make. It’s also eggless and requires no cooking, and comes together in 15 minutes. I have added gelatin to the recipe so that the mousse can set properly. However, you can skip it if you plan to set the dessert in a dish like a trifle.
Make sure to use high-quality chocolate to get the best flavor.
Here are the steps for making the chocolate mousse.
- Bloom the gelatin in cold water and let it chill for 15 minutes.
- In a saucepan, heat the milk and cream until they start to simmer, not boil.
- Place the chocolate in a heat-proof bowl and pour the hot cream mixture on top. Let it sit for 2 minutes, until the chocolate melts, then whisk until fully combined.
- Add the bloomed gelatin into the ganache while it’s still hot and whisk until combined. If the ganache is not hot, the gelatin will not combine properly. Set aside until it cools down.
- In a separate bowl, whisk the cream to medium peaks. Don’t overmix at this step, or the cream will split when mixed further.
- Once the ganache has cooled down, pour it into the cream and fold using a silicone spatula until fully combined.
- Pour the ganache over the cooled chocolate cake layer evenly, then let it set in the fridge for 6-8 hours, or overnight.
- Cover the mousse with Hide&Seek biscuits just before serving to maintain the crunchiness. Serve cold.
If you’re looking for a showstopping chocolate dessert that will have everyone coming back for seconds but takes minimal effort, this is exactly it.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Hide&Seek Chocolate Mousse Cake
Equipment
- 8×8" pastry frame or serving dish to set trifle-style
- Hand whisk
- Silicone spatula
- Offset spatula
Ingredients
Chocolate Cake
- 120 grams all-purpose flour
- 40 grams cocoa powder
- 1/2 tsp instant coffee powder
- 1 tsp baking powder
- 3/4th tsp baking powder
- 1/2 tsp salt
- 100 grams granulated white sugar
- 100 grams packed brown sugar substitute with more white sugar
- 125 ml buttermilk substitute with milk mixed with vinegar
- 60 ml neutral oil
- 1 egg
- 1 tsp vanilla extract
- 125 ml boiling water
Chocolate Mousse
- 5 grams gelatin powder
- 25 ml ice-cold water for blooming gelatin
- 70 ml liquid whipping cream/heavy cream for boiling
- 70 ml full-fat milk
- 200 grams milk chocolate
- 225 ml whipping cream for whipping
- 200 grams Hide&Seek biscuits or any other chocolate chip cookies of your choice
Instructions
Chocolate Cake
- Combine the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt in a mixing bowl.
- Add in the brown sugar, granulated sugar, buttermilk, egg, oil, and vanilla. Whisk until you have a smooth batter.
- Slowly pour in the hot water and whisk until fully incorporated.
- Transfer the batter to the prepared cake pan and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely, then move it to your serving or assembly dish.
Chocolate Mousse
- Soak the gelatin in cold water and refrigerate for about 15 minutes until bloomed.
- Heat the milk and cream together in a saucepan just until small bubbles form around the edges. Do not let it boil.
- Place the chopped chocolate in a heat-safe bowl and pour the hot cream mixture over it. Let it stand for 2 minutes, then whisk until smooth and glossy.
- While the ganache is still warm, add the bloomed gelatin and whisk until fully dissolved. If the mixture has cooled too much, the gelatine won’t incorporate properly. Set the ganache aside to cool to room temperature.
- In another bowl, whip the cream to medium peaks. Be careful not to overwhip, as this can cause the cream to split later.
- Once the ganache has cooled, gently fold it into the whipped cream using a silicone spatula until smooth and evenly combined.
- Spread the mousse evenly over the cooled chocolate cake layer. Refrigerate for 6-8 hours, or preferably overnight, until fully set.
- Just before serving, top with Hide & Seek biscuits so they stay crisp. Serve chilled.
Notes
- Let the cake cool completely before adding the mousse. A warm cake can melt the mousse and prevent it from setting properly.
- Make sure the ganache is warm when adding gelatin. Gelatin only dissolves properly in a hot mixture, so add it before the ganache cools too much.
- Whip the cream to medium peaks only. Overwhipped cream can split when folded with the ganache, affecting the mousse’s texture.
- Always fold gently, not stir. Using a silicone spatula and light folding motions helps keep the mousse airy and smooth.
- Chill for enough time. The mousse needs at least 6-8 hours in the fridge to set fully, but overnight chilling gives the cleanest slices.
- Add the biscuits at the last moment. This keeps them crunchy and prevents them from softening in the fridge.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
