Chocolate Swirl Mousse Bundt Cake
This decadent Chocolate Swirl Mousse Bundt Cake features a moist chocolate cake layered with silky vanilla mousse and finished with a rich chocolate ganache. A stunning dessert perfect for celebrations, holidays, or indulgent chocolate cravings.
Equipment
- bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 cup heavy whipping cream
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for mousse)
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, beat butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, mixing gently until smooth.
- Beat cream cheese and powdered sugar until smooth. Fold in vanilla and whipped cream until light and fluffy.
- Pour half the cake batter into the pan, spread mousse evenly over the batter, then top with remaining batter.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Heat heavy cream until just simmering, pour over chocolate chips, let sit 2 minutes, then whisk until smooth.
- Pour ganache over the cooled cake and garnish with chocolate curls if desired.
Notes
Use room-temperature ingredients for best texture. Cool the cake completely before glazing with ganache. Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake tastes even better after chilling overnight.