Chocolate Mousse Cake is a dessert lover’s dream come true—layers of moist chocolate cake and velvety smooth mousse that melt in your mouth. It’s rich but light, indulgent but perfectly balanced. Every bite delivers deep chocolate flavor with a soft, airy texture that feels luxurious yet effortless. I first made this cake for a dinner party, and it was an instant hit. The mousse layer was so silky that it felt like eating a cloud of chocolate. Once, I added a splash of espresso to the mousse for an extra kick, and it deepened the flavor beautifully. Whether for a special celebration or just to treat yourself, this Chocolate Mousse Cake is pure elegance in dessert form.
Why You’ll Love This Recipe
This Chocolate Mousse Cake combines everything you love about chocolate desserts: a moist, rich cake base and a light, creamy mousse topping. It looks sophisticated but is surprisingly easy to make with simple ingredients. The contrast between the fudgy cake and the airy mousse makes it irresistible. It’s perfect for birthdays, dinner parties, or holidays when you want a dessert that feels impressive but doesn’t require hours of complicated baking.
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Chocolate Mousse Cake – Rich, Airy, and Elegantly Decadent
- Total Time: 3 hours (including chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Chocolate Mousse Cake is a luxurious dessert featuring layers of moist chocolate cake and silky smooth chocolate mousse, topped with a glossy ganache — a decadent treat for true chocolate lovers.
Ingredients
- For the Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup buttermilk
- ¼ cup vegetable oil
- ½ cup hot water or coffee
- 1 teaspoon vanilla extract
- For the Chocolate Mousse:
- 6 ounces semisweet chocolate, chopped
- 2 tablespoons butter
- 2 cups heavy whipping cream (divided)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the Ganache Topping:
- 4 ounces dark chocolate, chopped
- ½ cup heavy cream
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
- In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt. In another bowl, beat eggs, sugar, buttermilk, oil, and vanilla. Add dry ingredients and mix until smooth. Slowly pour in hot water or coffee and mix until combined (batter will be thin).
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Make the Mousse: Melt chocolate and butter together in a heatproof bowl over simmering water (or microwave in 30-second intervals). Cool slightly.
- Whip 1 ½ cups of cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the melted chocolate mixture until smooth and fluffy. Chill for 30 minutes to firm up.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of chocolate mousse over it. Add the second cake layer and cover the top and sides with the remaining mousse. Smooth the surface and chill for 1 hour.
- Make the Ganache: Heat ½ cup cream until steaming. Pour over chopped dark chocolate and let sit for 2 minutes, then stir until smooth. Let cool slightly before pouring over the chilled cake.
- Refrigerate the assembled cake for at least 2 hours before serving. Garnish with chocolate curls or cocoa powder if desired.
Notes
- Use high-quality chocolate for the mousse and ganache for the best flavor.
- For an extra-decadent version, brush cake layers with coffee syrup before assembling.
- This cake can be made a day ahead — the flavors intensify as it chills.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake Base
All-purpose flour – The foundation that gives the cake structure while keeping it soft.
Cocoa powder – Provides deep, rich chocolate flavor.
Baking powder and baking soda – Help the cake rise beautifully.
Salt – Balances sweetness and enhances flavor.
Butter (softened) – Adds richness and moisture.
Granulated sugar – Sweetens and lightens the texture.
Eggs – Add structure and stability.
Buttermilk – Keeps the cake moist and tender.
Hot coffee or hot water – Intensifies the chocolate flavor.
Vanilla extract – Adds warmth and depth.
For the Chocolate Mousse
Dark or semi-sweet chocolate (chopped) – The star ingredient for the mousse.
Heavy cream – Creates a light, airy texture when whipped.
Egg yolks – Add richness and silkiness to the mousse.
Sugar – Sweetens and stabilizes the mixture.
Gelatin (optional) – Helps the mousse hold its shape if you prefer a firmer texture.
Vanilla extract – Enhances the chocolate flavor.
For Garnish
Cocoa powder or chocolate shavings – For a beautiful finishing touch.
Whipped cream – Optional for serving.
Directions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Make the cake base: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Alternate adding the dry ingredients with buttermilk, mixing until smooth. Pour in the hot coffee or water and mix until just combined.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before adding the mousse layer.
Make the mousse: Melt the chopped chocolate in a heatproof bowl set over simmering water (or use a microwave in 30-second intervals). In a small saucepan, whisk egg yolks and sugar over low heat until slightly thickened. Stir in the melted chocolate and vanilla.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture in batches until smooth and airy. If using gelatin, dissolve it in warm water and mix it into the mousse before folding in the cream.
Assemble the cake: Place the cooled cake base in a springform pan or on a serving platter lined with an acetate cake collar. Spread the mousse evenly over the top and smooth with a spatula. Refrigerate for at least 4 hours, or until set.
Dust with cocoa powder or top with chocolate shavings before serving. Slice carefully with a warm knife for clean edges.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10–12 people.
Preparation time: 30 minutes
Baking time: 30 minutes
Chilling time: 4 hours
Total time: About 5 hours
Storage/reheating
Store the cake covered in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months—just thaw overnight in the fridge before serving. Serve chilled or slightly cool for the best texture.
Variations and Customizations
Mocha Mousse Cake – Add a teaspoon of espresso powder to the mousse for a coffee-infused flavor.
White Chocolate Mousse Version – Swap dark chocolate for white chocolate for a lighter, sweeter variation.
Triple Chocolate Cake – Use dark, milk, and white chocolate layers for a show-stopping look.
Nutty Chocolate Mousse Cake – Add a layer of crushed hazelnuts or almonds for crunch.
Raspberry Chocolate Cake – Add a thin layer of raspberry jam or fresh berries between the cake and mousse.
Gluten-Free Option – Use a 1:1 gluten-free flour blend for the base.
Mini Mousse Cakes – Make individual servings in ramekins or small dessert cups.
FAQs
Can I make this cake ahead of time?
Yes! It tastes even better the next day after chilling overnight.
Can I use milk chocolate instead of dark?
Yes, but reduce the sugar slightly to balance the sweetness.
Can I make it without gelatin?
Yes, just refrigerate longer for the mousse to firm naturally.
What kind of chocolate is best?
Use high-quality dark or semi-sweet chocolate for a rich, balanced flavor.
Can I freeze the mousse cake?
Yes, freeze without toppings and thaw in the fridge before serving.
How can I make it more decadent?
Top with chocolate ganache or whipped cream before serving.
Can I make it egg-free?
Use an eggless mousse made with whipped cream and melted chocolate only.
How long should I chill the mousse?
At least 4 hours, or overnight for the best results.
Can I make cupcakes instead?
Yes, bake mini chocolate cakes and top each with mousse.
Why did my mousse deflate?
Overmixing or folding too aggressively can knock out the air—be gentle.
Conclusion
Chocolate Mousse Cake is the epitome of dessert perfection—decadent, smooth, and effortlessly elegant. Each layer complements the other: the rich cake base anchors the light, silky mousse, creating a dessert that’s both indulgent and refined. It’s the perfect finale for any special occasion or an everyday treat that feels luxurious. Whether enjoyed on its own or with a drizzle of ganache, this Chocolate Mousse Cake is guaranteed to impress every chocolate lover at the table.