Chocolate Mousse Cake

If you’re craving a dessert that’s rich, creamy, and absolutely indulgent, this Chocolate Mousse Cake is the ultimate treat! A perfect balance of a soft, chocolatey cake base with a silky smooth mousse topping, this dessert is a showstopper for any occasion. Whether you’re celebrating a special event or simply satisfying your sweet tooth, this cake will not disappoint!

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe

• Decadently Chocolatey: A rich, deep chocolate flavor in every bite.
• Creamy & Airy Mousse: A light yet luscious texture that melts in your mouth.
• Make-Ahead Friendly: Perfect for prepping in advance for a stress-free dessert.
• No Gelatin Required: The mousse sets beautifully with whipped cream and chocolate.

Ingredients You’ll Need

For the Chocolate Cake Base:

• All-Purpose Flour (1 cup) – Provides structure.
• Unsweetened Cocoa Powder (½ cup) – For rich chocolate flavor.
• Granulated Sugar (¾ cup) – Adds sweetness.
• Baking Powder (1 tsp) – Helps the cake rise.
• Baking Soda (½ tsp) – Enhances texture.
• Salt (¼ tsp) – Balances the sweetness.
• Egg (1 large) – Adds moisture and stability.
• Milk (½ cup, warm) – Keeps the cake soft.
• Vegetable Oil (¼ cup) – Adds tenderness.
• Vanilla Extract (1 tsp) – Enhances the flavor.
• Hot Water (½ cup) – Intensifies the cocoa flavor.

For the Chocolate Mousse:

• Semi-Sweet Chocolate (8 oz, chopped) – Creates a silky mousse.
• Heavy Whipping Cream (1 ½ cups, chilled) – Whipped for a fluffy texture.
• Powdered Sugar (¼ cup) – Lightly sweetens the mousse.
• Vanilla Extract (1 tsp) – Adds depth of flavor.

For the Topping (Optional):

• Chocolate Shavings – For an elegant finish.
• Cocoa Powder (for dusting) – Enhances presentation.
• Whipped Cream – Adds a decorative touch.

Tools You’ll Need

• 8-inch round cake pan
• Mixing bowls
• Electric mixer or whisk
• Saucepan for melting chocolate
• Offset spatula for smoothing the mousse

How to Make Chocolate Mousse Cake

Step 1: Prepare the Cake Base

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add in egg, milk, vegetable oil, and vanilla extract. Mix until well combined.
4. Stir in hot water until the batter is smooth (it will be thin).
5. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before adding the mousse.

Step 2: Make the Chocolate Mousse

1. Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
3. Gently fold the melted chocolate into the whipped cream until fully incorporated and smooth.

Step 3: Assemble the Cake

1. Place the cooled chocolate cake on a serving plate.
2. Spread the chocolate mousse evenly over the top using an offset spatula. Smooth the top for a clean finish.
3. Refrigerate for 4 hours or until the mousse is set.

Step 4: Add the Finishing Touches

1. Once set, garnish with chocolate shavings, cocoa powder, or whipped cream if desired.
2. Slice and serve chilled for the best texture.

What to Serve with Chocolate Mousse Cake

• A scoop of vanilla ice cream for contrast.
• Fresh berries (strawberries or raspberries) for a fruity balance.
• A drizzle of chocolate or caramel sauce for extra indulgence.

Tips for the Perfect Chocolate Mousse Cake

• Use Good Quality Chocolate: The better the chocolate, the richer the flavor.
• Whip the Cream Properly: Over-whipping can make the mousse grainy; under-whipping won’t give it enough structure.
• Let It Set: Refrigerating for at least 4 hours ensures the mousse firms up properly.
• Make It in Advance: This cake tastes even better the next day as the flavors develop!

Storing & Freezing

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze the assembled cake (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I use dark chocolate instead of semi-sweet?
Yes! Dark chocolate will create a richer, more intense mousse.

How do I make it extra light and fluffy?
Folding in the melted chocolate gently and not over-mixing keeps the mousse airy.

Can I make this without a cake base?
Absolutely! Skip the cake and pour the mousse into serving cups for a simple chocolate mousse dessert.

Conclusion

This Chocolate Mousse Cake is a dream come true for chocolate lovers! With its light yet decadent mousse and soft, moist cake base, it’s the perfect dessert for any occasion. Whether you’re baking for a party, a date night, or just treating yourself, this cake will impress every time.

Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cake turns out.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Chilling Time: 4 hours
Cuisine: French

Nutritional Information (Per Serving):
Calories: 340 | Protein: 5g | Carbohydrates: 42g | Fat: 18g | Fiber: 3g | Sugar: 30g

Print