Chocolate Mousse Cake

Name: Chocolate Mousse Cake
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 8 oz dark chocolate, chopped; 3 large eggs, separated; 1/4 cup granulated sugar; 1/2 cup heavy cream; 4 oz dark chocolate, chopped; 1/2 cup heavy cream

Highlighted under: Baking & Desserts

Experience the ultimate chocolate dessert with this decadent Chocolate Mousse Cake recipe. Featuring rich layers of velvety chocolate mousse and a light, fluffy ganache, this cake is perfect for chocolate lovers and any special occasion. Elevate your baking skills with this luxurious treat that will impress family and friends alike.

Created by

Josie Lambert

Last updated on 2025-12-14T02:51:00.171Z

This Chocolate Mousse Cake combines rich flavors and texture, making it a true delight.

Why Chocolate Mousse Cake Stands Out

Chocolate Mousse Cake is not just any dessert; it's the epitome of indulgence. The harmonious blend of rich chocolate cake and luscious mousse creates a textural symphony that is both creamy and airy. Each bite offers a burst of deep cocoa flavor, leaving you yearning for more. This cake is a true celebration of chocolate, making it a delightful choice for both casual gatherings and elegant occasions alike.

What sets this cake apart is its unique structure. The combination of layers ensures that every slice is a delightful experience, with the dense chocolate cake serving as the perfect base for the airy, velvety mousse. The glossy ganache topping enhances both flavor and presentation, making it visually stunning. Whether served at a birthday party or a romantic dinner, this cake is guaranteed to impress.

Tips for Perfecting Your Cake

To achieve bakery-quality results, it's essential to measure your ingredients accurately. Using a kitchen scale can ensure precision, particularly for the flour and cocoa powder, which can be easily overpacked. Additionally, make sure your butter is at room temperature for optimal creaming. This process introduces air into the batter, yielding a light and fluffy cake.

When baking, keep an eye on the timing as ovens can vary. Performing the toothpick test a couple of minutes before the suggested baking time helps prevent overbaking, which can dry out the cake. Remember to allow your cake to cool completely before assembling. This prevents the mousse from melting and ensures an elegant presentation. Patience is key to achieving an exquisite Chocolate Mousse Cake.

Serving Suggestions

Ingredients

For the Chocolate Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Mousse

8 oz dark chocolate, chopped
3 large eggs, separated
1/4 cup granulated sugar
1/2 cup heavy cream

For the Ganache

4 oz dark chocolate, chopped
1/2 cup heavy cream

Make sure all ingredients are at room temperature before starting.

Instructions

Bake the Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

In another bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually add dry ingredients and buttermilk to the mixture until just combined. Pour into the prepared cake pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Mousse

Melt the dark chocolate in a double boiler. In a bowl, beat egg yolks and sugar until thick. Stir in melted chocolate. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the cream into the chocolate mixture.

In another bowl, beat egg whites to stiff peaks and fold them into the mousse. Refrigerate for at least 1 hour.

Make the Ganache

Heat the cream until hot but not boiling. Pour over chopped chocolate and let sit for a few minutes. Stir until smooth and allow to cool slightly.

Assemble the Cake

Once the cake has cooled, slice it in half horizontally. Spread half of the mousse on the bottom layer, then place the top layer of the cake on and spread the remaining mousse on top. Pour ganache over the mousse and let it set in the refrigerator for at least 30 minutes before serving.

Serve chilled and enjoy your chocolate indulgence!

Storing Your Cake

Proper storage is crucial for maintaining the quality of your Chocolate Mousse Cake. Once it's assembled, cover the cake loosely with plastic wrap or store it in an airtight container. This helps prevent the mousse from drying out while ensuring that flavors remain intact. Ideally, it should be consumed within 3-4 days for the best taste and texture.

If you have any leftover pieces, they can be refrigerated and enjoyed later. In fact, some say the cake tastes even better the next day as the flavors have a chance to meld together. Just be sure to let it come to room temperature before serving for the best texture.

Variations to Try

While the classic Chocolate Mousse Cake is undeniably tempting, don’t hesitate to experiment with flavors. Consider adding a hint of espresso to the mousse for a rich mocha experience, or incorporate orange zest to create a delightful citrus contrast. For a more festive twist, peppermint extract can lend a refreshing touch, perfect for holiday gatherings.

Gluten-free bakers can also enjoy this dessert by substituting all-purpose flour with almond flour or a gluten-free flour blend. The result is a luxurious cake that everyone can enjoy, regardless of dietary restrictions. Feel free to get creative and personalize this recipe to your taste!

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, but it will alter the flavor and sweetness of the mousse.

→ How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.