If you’re searching for a show-stopping dessert that’s equal parts sophisticated and swoon-worthy, look no further than this Chocolate Mousse Cake. Imagine a tender chocolate cake base topped with a cloud of silky, melt-in-your-mouth mousse, finished with an elegant flourish of chocolate shavings or whipped cream. It’s the kind of recipe that transforms an ordinary evening into a celebration, and one that friends and family will beg you to make again and again.
Ingredients You’ll Need
The beauty of this Chocolate Mousse Cake is that it relies on just a handful of kitchen staples, each pulling its weight in flavor and texture. Every ingredient brings something special to the table, whether it’s richness, structure, or that irresistible chocolatey depth.
- All-purpose flour: Forms the foundation for the cake layer, giving it structure without making it too dense.
- Unsweetened cocoa powder: Delivers deep, pure chocolate flavor that keeps the cake layer rich and satisfying.
- Baking powder: Ensures the cake rises beautifully and stays light.
- Salt: Just a pinch brings out and balances all the sweet, chocolatey flavors.
- Eggs: Provide lift, moisture, and a lovely tender crumb to the cake.
- Granulated sugar: Sweetens the cake layer and helps create that melt-in-your-mouth texture.
- Vegetable oil: Makes the cake extra moist and keeps it soft, even after chilling.
- Vanilla extract: Adds a subtle warmth that complements the chocolate perfectly.
- Milk: Loosens the batter for a smooth, even crumb.
- Heavy whipping cream: The secret to a luscious, airy mousse that’s light but decadent.
- Semisweet or bittersweet chocolate: Chopped and melted, it’s the heart of the mousse—use the best quality you can find.
- Powdered sugar: Sweetens the mousse and helps stabilize the whipped cream.
- Optional toppings (shaved chocolate, cocoa powder, whipped cream): For that final flourish that makes each slice irresistible.
How to Make Chocolate Mousse Cake
Step 1: Prepare the Cake Layer
Start by preheating your oven to 350°F and getting your 9-inch springform pan ready with some parchment paper. This preparation step makes for a smooth release later! Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl to ensure everything is well mixed and lump-free. In another bowl, beat the eggs and sugar until the mixture is pale, fluffy, and almost doubled in volume. This step is crucial for a light, airy base. Blend in the oil, vanilla, and milk, then gently fold in the dry ingredients until just combined. Pour the batter into your pan, smooth it out, and bake for 18–22 minutes, until a toothpick comes out clean. Let the cake cool completely in the pan—patience pays off here!
Step 2: Make the Chocolate Mousse
Next comes the star of the show: the mousse! Heat half a cup of heavy cream until it just starts to simmer, then pour it over your chopped chocolate. Let it sit for a minute or two to soften the chocolate, then stir until you have a glossy, smooth mixture. Let this cool to room temperature so it doesn’t melt your whipped cream later. Meanwhile, whip the remaining cream, powdered sugar, and vanilla until you get soft peaks. Gently fold the whipped cream into the chocolate mixture in batches, taking care to keep it as light and airy as possible. The result? A dreamy, creamy mousse that’s impossible to resist.
Step 3: Assemble and Chill
Now it’s time to bring everything together! Spread the mousse evenly over your cooled cake layer, smoothing the top with an offset spatula or the back of a spoon. Pop the whole pan in the fridge and let it chill for at least four hours—overnight is even better if you can wait that long. This chilling time helps the mousse set into a perfectly sliceable, yet still feather-light, layer.
Step 4: Garnish and Serve
When you’re ready to serve, gently run a thin knife around the edge of the cake before releasing the springform pan. Now for the fun part: finish your Chocolate Mousse Cake with a shower of chocolate shavings, a dusting of cocoa powder, or a generous swirl of whipped cream. Each slice looks absolutely stunning, no matter how you choose to top it.
How to Serve Chocolate Mousse Cake
Garnishes
A great garnish makes this dessert extra special. Try a handful of chocolate curls, a light dusting of cocoa powder, or delicate piped rosettes of whipped cream. Fresh berries—like raspberries or strawberries—add a pop of color and a tart contrast to all that chocolatey richness.
Side Dishes
Since Chocolate Mousse Cake is so decadent, it pairs beautifully with simple sides. I love serving it with a small bowl of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a more grown-up twist, a little espresso or a glass of dessert wine on the side is absolute perfection.
Creative Ways to Present
If you’re feeling adventurous, try cutting the cake into mini squares for a party platter, or serve individual slices in cocktail glasses with layers of fresh berries and mousse. You can even turn leftovers into elegant parfaits by layering cake and mousse in small jars—perfect for a grab-and-go treat!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Mousse Cake covered in the refrigerator. It’ll stay fresh and luscious for up to three days, and the flavors actually deepen a bit as it rests. Just make sure it’s well wrapped to prevent it from picking up any fridge odors.
Freezing
Good news: this cake freezes beautifully! To freeze, chill the cake until firm, then wrap it tightly in plastic wrap and a layer of foil. It’ll keep for up to a month. When you’re ready to enjoy, thaw it in the refrigerator overnight for the best texture.
Reheating
Since this is a chilled dessert, you don’t need to reheat it. Simply let it sit at room temperature for about 10–15 minutes before serving to take the chill off, which helps enhance the flavors and creaminess.
FAQs
Can I use milk chocolate instead of semisweet or bittersweet chocolate?
You certainly can! Just keep in mind that milk chocolate will make the mousse sweeter and less intense. If you like a more pronounced chocolate flavor, stick with semisweet or bittersweet chocolate, but feel free to experiment to suit your taste.
Is it possible to make this cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend—just make sure it’s a 1:1 substitute. The rest of the recipe is naturally gluten-free, making it a fantastic option for those with dietary restrictions.
Can I make Chocolate Mousse Cake in advance?
Yes! In fact, this is one of those desserts that actually gets even better after a night in the fridge. The flavors meld beautifully, and the mousse sets up perfectly for slicing.
My mousse isn’t setting up—what went wrong?
If your mousse is too soft, it could be that the whipped cream wasn’t whipped to soft peaks, or the chocolate mixture was too warm when you combined them. Make sure the whipped cream is airy, and always let the melted chocolate cool to room temperature before folding in the cream.
How do I get clean slices when serving?
For picture-perfect slices, dip a sharp knife in hot water and wipe it dry between cuts. This keeps the layers neat and helps the knife glide right through the mousse and cake.
Final Thoughts
If you’re craving a dessert that delivers both elegance and pure chocolate bliss, give this Chocolate Mousse Cake a try. It’s surprisingly doable, always impressive, and guaranteed to make any occasion feel a little more special. Go ahead—treat yourself and your loved ones to a slice (or two)!
Print
Chocolate Mousse Cake Recipe
- Total Time: 4 hours 50 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Chocolate Mousse Cake is a luscious layered dessert featuring a moist cocoa-infused cake base topped with a rich, smooth chocolate mousse. Perfect for special occasions or a decadent treat, it combines airy whipped cream and high-quality chocolate to deliver an elegant French-inspired dessert that’s both impressive and indulgent.
Ingredients
For the cake layer:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the chocolate mousse:
- 1 1/2 cups heavy whipping cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the topping (optional):
- Shaved chocolate
- Cocoa powder
- Whipped cream
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even mixing and remove lumps.
- Mix wet ingredients: In a separate large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is light and thick, about 3 to 4 minutes. Then, add the vegetable oil, vanilla extract, and milk to the eggs, mixing until fully combined.
- Combine dry and wet ingredients: Gently fold the sifted dry ingredients into the wet mixture until no lumps remain and the batter is smooth, taking care not to overmix to keep the cake light.
- Bake the cake layer: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack.
- Make the chocolate ganache: Heat 1/2 cup of heavy cream in a small saucepan over medium heat until it begins to simmer gently. Remove from heat and pour it over the chopped semisweet or bittersweet chocolate placed in a heatproof bowl. Let it sit for 2 minutes to melt, then stir carefully until smooth and glossy. Allow this mixture to cool to room temperature.
- Whip the cream for mousse: In a clean mixing bowl, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form. This creates a light and airy texture to fold into the chocolate mixture.
- Fold mousse components: Gradually fold the whipped cream into the cooled chocolate mixture in batches, combining gently until the mousse is smooth and fluffy without deflating it.
- Assemble the cake: Spread the prepared chocolate mousse evenly over the cooled cake layer inside the springform pan, smoothing the top with a spatula. Refrigerate the cake for at least 4 hours, or until the mousse is fully set and firm.
- Serve and garnish: Carefully remove the cake from the springform pan. Garnish with shaved chocolate, a light dusting of cocoa powder, or extra whipped cream as desired before serving to enhance the presentation and flavor.
Notes
- For an extra rich flavor, brush the cooled cake layer with espresso or coffee syrup before adding the mousse.
- Prepare the cake a day ahead to allow flavors to meld and the mousse to properly set in the refrigerator.
- Use high-quality chocolate for the best taste and smooth texture in the mousse.
- Ensure the whipped cream is at the correct stiffness (soft peaks) to maintain the lightness of the mousse.
- Allow the ganache to cool thoroughly before folding the whipped cream to prevent it from melting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice (approximately 1/10th of cake)
- Calories: 380
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
