Name: Chocolate Mousse Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: French-inspired
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup vegetable oil; 1/2 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup boiling water; 2 cups heavy cream (divided); 8 ounces semisweet chocolate, chopped; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 8 ounces semisweet chocolate, chopped

Jump to Recipe

If you have a passion for rich, decadent desserts that feel like an indulgent hug, then this Chocolate Mousse Cake will quickly become your new obsession. This spectacular dessert marries the moist, tender crumb of a homemade chocolate cake with the luxuriously light and airy texture of chocolate mousse, all crowned with a glossy ganache that adds the perfect glossy finish. Whether for a special occasion or a cozy night in, the Chocolate Mousse Cake offers layers of intense chocolate flavor that simply melt in your mouth, making every forkful an absolute delight.

Chocolate Mousse Cake Recipe - Recipe Image

Ingredients You’ll Need

Each of the ingredients in this Chocolate Mousse Cake plays a crucial role in bringing out the perfect balance of texture and flavor. From the simple pantry staples that create the cake’s tender crumb to the rich cream and chocolate that form the mousse and ganache, every component shines in its own delicious way.

1 cup all-purpose flour: Provides the structure and tenderness that make the cake layers soft yet sturdy enough for layering.
1 cup granulated sugar: Sweetens the cake perfectly without overpowering the chocolate.
1/2 cup unsweetened cocoa powder: Adds deep chocolate flavor and a beautiful dark color to the cake.
1 teaspoon baking soda: Helps the cake rise evenly and ensures a light crumb.
1/2 teaspoon baking powder: Works with the baking soda to give the cake a gentle lift.
1/2 teaspoon salt: Enhances and balances the sweetness and chocolate taste.
1/2 cup vegetable oil: Keeps the cake moist and tender, making it wonderfully soft.
1/2 cup buttermilk: Adds a subtle tang and reacts with baking soda to provide fluffy texture.
2 large eggs: Bind the ingredients and contribute to the cake’s richness and structure.
1 teaspoon vanilla extract: Elevates the chocolate flavor with its sweet aromatic notes.
1/2 cup boiling water: Intensifies the cocoa flavor and ensures a smooth batter.
2 cups heavy cream: Used for the mousse and ganache, delivering creamy, silky luxury.
8 ounces semisweet chocolate, chopped (twice): Essential for that rich chocolate mousse and silky ganache topping.
1/4 cup granulated sugar: Sweetens the mousse just right for a luscious finish.
1 teaspoon vanilla extract: Adds a fragrant depth to the mousse’s chocolatey goodness.

How to Make Chocolate Mousse Cake

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans to prevent sticking. In a large bowl, whisk together the dry ingredients—flour, sugar, cocoa powder, baking soda, baking powder, and salt—to combine their flavors evenly.

Step 2: Combine Wet Ingredients and Mix the Batter

In a separate bowl, blend the vegetable oil, buttermilk, eggs, and vanilla extract until smooth. Gradually add this wet mixture to the dry ingredients, mixing just until combined—overmixing can toughen the cake. Then, slowly pour in the boiling water while stirring gently; this thins the batter, making your cake tender and moist with a deep cocoa taste.

Step 3: Bake the Cake Layers

Divide the batter evenly between the prepared pans and bake for 25-30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely—this keeps the layers from breaking when you assemble your cake.

Step 4: Make the Chocolate Mousse

Heat 1/2 cup of heavy cream until it is steaming but not boiling, then pour it over the chopped semisweet chocolate in a medium bowl. Let it sit for 5 minutes to melt the chocolate, then whisk until silky smooth. In another bowl, whip the remaining 1 1/2 cups of heavy cream with sugar and vanilla extract until soft peaks form. Fold the whipped cream gently into the chocolate mixture to create the airy mousse. Pop it in the fridge for at least an hour to firm up perfectly.

Step 5: Prepare the Ganache

Warm the remaining cup of heavy cream until it simmers and pour it over the chopped chocolate in a clean bowl. Let it rest for 5 minutes, then stir thoroughly until the ganache is shiny and smooth—this is what will give your cake that irresistible glossy finish.

Step 6: Assemble the Chocolate Mousse Cake

Place one cooled cake layer on your serving plate and spread a generous layer of chocolate mousse on top. Add the second cake layer and cover the entire cake with the remaining mousse for that soft, smooth exterior. Lastly, pour the shiny ganache over the cake, letting it naturally flow and drip down the sides. Use a spatula to smooth the top if you want a clean, polished look. Refrigerate for at least 2 hours to let everything set beautifully.

How to Serve Chocolate Mousse Cake

Garnishes

A dusting of cocoa powder or a handful of fresh raspberries on top can add a stunning contrast to the rich chocolate. You can also try delicate edible gold leaf or chocolate curls for a touch of elegance and extra texture. These garnishes provide not only beauty but little bursts of flavor that make the experience more memorable.

Side Dishes

This Chocolate Mousse Cake pairs wonderfully with a simple scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream. Fresh fruit such as strawberries or orange segments provide a refreshing balance to the deep chocolate richness. Even a light coffee or a dusting of espresso powder on the cake can enhance the flavors and round out your dessert beautifully.

Creative Ways to Present

Try slicing the cake into mini individual portions and serve in clear glasses for a stunning layered dessert look. You could also serve the cake with a drizzle of raspberry coulis or a sprinkle of toasted nuts around the plate for a restaurant-style presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once assembled, this Chocolate Mousse Cake can be stored in an airtight container in the refrigerator for up to 3 days without losing its luscious texture. Covering it well prevents the mousse and cake from drying out and keeps the ganache glossy and fresh.

Freezing

If you want to keep the cake for longer, freeze it uncovered for about an hour to let the ganache set hard, then wrap it tightly in plastic wrap and foil to avoid freezer burn. It can stay frozen for up to 1 month. Thaw overnight in the refrigerator before serving to keep that perfect balance of creamy mousse and moist cake.

Reheating

This dessert is best enjoyed chilled, but if you prefer it slightly warmer, allow it to sit at room temperature for 15-30 minutes before eating. Avoid microwaving, as the mousse and ganache will lose their texture and become oily.

FAQs

Can I use dark chocolate instead of semisweet chocolate for the mousse and ganache?

Absolutely! Using dark chocolate will add a more intense, slightly bitter chocolate flavor which some chocolate lovers prefer. Just be mindful that the mousse might be less sweet, so you could adjust the sugar accordingly.

Is it possible to make the cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add it yourself to mimic the binding properties of gluten and maintain the cake’s structure.

How long does the mousse need to chill to set properly?

Refrigerating the mousse for at least 1 hour is essential for it to firm up enough to hold its shape when layered. For best results, chilling it overnight will give you the most stable and creamy mousse.

Can I make the ganache ahead of time?

You can prepare the ganache a day ahead and store it in the refrigerator. Before pouring it over the cake, let it come to room temperature and stir gently to restore its smooth pourable texture.

What’s the best way to slice the Chocolate Mousse Cake?

Use a sharp knife dipped in hot water and wiped dry before each cut. This helps you slice cleanly through the mousse and ganache layers without squishing the cake.

Final Thoughts

There is something truly magical about this Chocolate Mousse Cake that makes every celebration feel extra special, or simply turns an ordinary day into a chocolate lover’s dream come true. Its creamy mousse layers and moist cake bring together the best of both worlds in one irresistible dessert. I encourage you to try making this cake yourself—you might just find it becoming your new go-to recipe that friends and family will beg you to make again and again.

Chocolate Mousse Cake Recipe

★★★★★

5.2 from 13 reviews

Author: Harper
Total Time: 3 hours
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This decadent Chocolate Mousse Cake combines a rich, moist chocolate cake layered and filled with a luscious chocolate mousse, topped with a smooth, glossy chocolate ganache. Perfect for chocolate lovers seeking an elegant dessert that’s both creamy and chocolaty with a silky finish.

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
Combine Wet Ingredients: In a separate bowl, whisk vegetable oil, buttermilk, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing.
Add Boiling Water: Slowly pour the boiling water into the batter, mixing carefully until the batter is smooth and thin; this creates a moist texture in the cake.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Chocolate Mousse Base: Heat 1/2 cup of the heavy cream until steaming hot but not boiling. Pour over the chopped semisweet chocolate and let sit for 5 minutes to melt.
Whisk Mousse Mixture: Whisk the cream and chocolate mixture until smooth and glossy. In a separate bowl, whip the remaining 1 1/2 cups heavy cream with granulated sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated. Refrigerate for at least 1 hour to set.
Make Ganache: Heat 1 cup of heavy cream until it simmers. Pour over the chopped semisweet chocolate and let sit for 5 minutes, then stir until smooth and glossy to create the ganache.
Assemble Cake: Place one cake layer on a serving plate. Spread an even layer of the chilled chocolate mousse over it. Top with the second cake layer and cover the entire cake evenly with the remaining mousse.
Glaze with Ganache and Chill: Pour the ganache evenly over the cake, allowing it to drip down the sides naturally. Use a spatula to smooth the top if necessary. Chill the cake in the refrigerator for at least 2 hours before serving to allow mousse and ganache to set perfectly.

Notes

For best results, ensure all ingredients are at room temperature before mixing for smoother batter and mousse.
The boiling water added to the cake batter helps intensify the cocoa flavor and makes the cake moist.
Chill the mousse thoroughly to maintain its structure and prevent it from becoming too soft during assembly.
Use high-quality semisweet chocolate for a richer and smoother mousse and ganache.
This cake can be made a day in advance and stored in the refrigerator, covered, to let flavors meld together beautifully.
Allow the cake to sit at room temperature for about 15 minutes before serving for the best texture and flavor.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking and No-Bake Mousse Assembly
Cuisine: French-inspired