Chocolate Mousse Cake is a rich, decadent dessert featuring layers of moist chocolate cake and airy chocolate mousse, topped with a silky ganache. This elegant cake is perfect for special occasions, holidays, or whenever you crave a luxurious chocolate treat!
Why You’ll Love This Recipe
- Rich & Creamy: A perfect balance of moist cake and fluffy mousse.
- Make-Ahead Friendly: Tastes even better after chilling.
- Restaurant-Quality Dessert: A show-stopping cake that’s easier than it looks.
- Versatile: Customize with different chocolates, flavors, or toppings.
- Perfect for Chocolate Lovers: Deep chocolate flavor in every bite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or coffee (enhances chocolate flavor)
For the Chocolate Mousse:
- Semi-sweet or dark chocolate, melted
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Unflavored gelatin (optional, for extra stability)
For the Chocolate Ganache:
- Heavy cream
- Semi-sweet chocolate, chopped
Directions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix dry ingredients: Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Mix wet ingredients: In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet ingredients, then stir in hot water or coffee until smooth.
- Bake: Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool completely before assembling.
Step 2: Make the Chocolate Mousse
- Melt chocolate and let cool slightly.
- In a bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fold in melted chocolate gently until fully combined. (For extra stability, dissolve 1 teaspoon gelatin in 2 tablespoons warm water and mix in.)
Step 3: Assemble the Cake
- Slice the cake in half horizontally to create two layers.
- Spread the chocolate mousse evenly over the bottom cake layer.
- Place the second cake layer on top and refrigerate for 1-2 hours to set.
Step 4: Make the Ganache
- Heat heavy cream until steaming (not boiling), then pour over chopped chocolate. Let sit for 1 minute, then stir until smooth.
- Let cool slightly before pouring over the cake.
Step 5: Serve & Enjoy
- Refrigerate for at least 1 hour before slicing. Serve chilled with whipped cream, berries, or extra chocolate shavings!
Servings and Timing
- Servings: 10-12
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Chill Time: 2-3 hours
- Total Time: ~3.5 hours
Variations
- Milk Chocolate Mousse Cake: Use milk chocolate instead of dark chocolate.
- Raspberry Chocolate Cake: Add a layer of raspberry jam between the cake and mousse.
- Peanut Butter Mousse Cake: Replace chocolate mousse with peanut butter mousse.
- Triple Chocolate Cake: Use white chocolate mousse for an extra indulgent layer.
- Gluten-Free Option: Use gluten-free flour instead of regular flour.
Storage/Reheating
- Refrigeration: Store in an airtight container for 3-4 days.
- Freezing: Freeze (without ganache) for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Best served chilled—no reheating needed!
FAQs
Can I make this cake ahead of time?
Yes! The cake tastes even better the next day as the flavors meld.
How do I make the mousse more stable?
Use gelatin or whip the cream to stiff peaks before folding in the chocolate.
What’s the best chocolate to use?
High-quality semi-sweet or dark chocolate works best for deep flavor.
Can I make this without gelatin?
Yes! The mousse will still set but may be slightly softer.
What’s the best way to slice this cake?
Use a sharp knife warmed in hot water, then wipe clean between cuts.
Can I make this into cupcakes?
Yes! Fill cupcake liners halfway with cake batter, bake, then pipe mousse on top after cooling.
How do I keep the ganache from running off?
Let the ganache cool slightly so it thickens before pouring.
Can I add coffee to the mousse?
Yes! Stir in 1 teaspoon instant espresso powder for a mocha flavor.
What’s the best way to decorate this cake?
Top with chocolate curls, cocoa powder, berries, or edible gold dust for an elegant look.
Can I use whipped topping instead of homemade whipped cream?
Yes, but homemade whipped cream gives a fresher taste.
Conclusion
Chocolate Mousse Cake is the ultimate indulgent dessert with its rich chocolate layers, creamy mousse, and silky ganache. Whether you’re celebrating a special occasion or just craving a luxurious chocolate treat, this cake is sure to impress. Try it today and enjoy every decadent bite!
Print
Chocolate Mousse Cake
- Prep Time: 30 minutes
- Chill Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 4 hours
- Category: Dessert
- Method: Baked
- Cuisine: French-Inspired
Description
This Chocolate Mousse Cake is an elegant and decadent dessert featuring a rich chocolate cake base, a silky smooth chocolate mousse layer, and a glossy ganache topping. Perfect for special occasions or when you need a serious chocolate fix!
Ingredients
For the Chocolate Cake Base:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) hot coffee or hot water
For the Chocolate Mousse Layer:
- 1 1/2 cups (360 ml) heavy whipping cream
- 1 1/2 cups (255 g) semi-sweet or dark chocolate chips
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (85 g) semi-sweet or dark chocolate chips
- 1 tablespoon butter (for shine)
Instructions
1️⃣ Make the Chocolate Cake Base
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until fluffy (2 minutes).
- Mix in eggs one at a time, followed by vanilla extract.
- Alternately mix in flour mixture and buttermilk, then stir in hot coffee/water until smooth.
- Pour batter into the pan and bake for 20-25 minutes. Cool completely.
2️⃣ Prepare the Chocolate Mousse
- In a saucepan, melt chocolate chips and butter over low heat, stirring until smooth.
- Remove from heat and stir in vanilla extract. Let cool slightly.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until smooth.
3️⃣ Assemble the Cake
- Spread the chocolate mousse evenly over the cooled cake layer.
- Refrigerate for 1-2 hours to set.
4️⃣ Make the Ganache Topping
- Heat heavy cream until warm (not boiling), then pour over chocolate chips.
- Let sit for 1 minute, then stir until smooth. Add butter for a glossy finish.
- Let the ganache cool slightly, then pour over the mousse layer.
5️⃣ Chill & Serve
- Refrigerate for at least 3 hours (or overnight) before slicing.
- Serve chilled with whipped cream, chocolate shavings, or berries.
Notes
🍫 Extra Rich? Use dark chocolate (70% cocoa or more) in the mousse and ganache.
🔥 No Coffee? Replace with hot water for a milder flavor.
🥜 Nutty Twist? Add chopped hazelnuts or almonds to the mousse.
🍓 Fruity Version? Layer with raspberries or strawberry jam between the cake and mousse.