Chocolate Mousse Cake is a decadent dessert featuring layers of rich chocolate cake and silky chocolate mousse, topped with a glossy chocolate ganache. This indulgent treat is perfect for special occasions, offering a luxurious texture and deep chocolate flavor in every bite.

Why You’ll Love This Recipe

A perfect combination of moist cake and creamy mousse
Elegant and impressive for celebrations or dinner parties
Rich chocolate flavor that satisfies any sweet tooth
Can be made ahead for convenience
Smooth and airy mousse balances the dense cake layers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Vegetable oil
Buttermilk
Vanilla extract
Hot coffee or boiling water

For the Chocolate Mousse:

Dark chocolate (chopped)
Heavy cream
Granulated sugar
Egg yolks
Gelatin (optional, for stability)
Water

For the Chocolate Ganache:

Dark chocolate
Heavy cream
Butter (optional, for extra shine)

Directions

Prepare the Chocolate Cake: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, beat eggs and sugar until light. Add oil, buttermilk, and vanilla. Slowly mix in dry ingredients, then stir in hot coffee or boiling water.
Bake the Cake: Divide the batter between the cake pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepare the Chocolate Mousse: Melt chopped chocolate in a heatproof bowl over simmering water (double boiler method). Let cool slightly.
Whip the Cream: In a separate bowl, whip heavy cream until soft peaks form.
Make the Custard: In a saucepan, whisk together sugar and egg yolks over low heat until thickened. If using gelatin, dissolve it in water and stir into the warm custard.
Combine the Mousse: Gradually fold the melted chocolate into the custard. Then, gently fold in the whipped cream. Chill for 30 minutes to set slightly.
Assemble the Cake: Place one cake layer on a serving plate. Spread the chocolate mousse evenly over the top. Add the second cake layer and press gently.
Make the Ganache: Heat heavy cream until just simmering, then pour over chopped chocolate. Stir until smooth. Add butter for extra shine.
Finish the Cake: Pour ganache over the top, letting it drip down the sides. Chill until set.

Servings and Timing

Servings: 10–12 slices
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chilling Time: 1–2 hours
Total Time: About 2 hours and 30 minutes

Variations

White Chocolate Mousse Cake: Use white chocolate instead of dark for a lighter flavor.
Triple Chocolate Cake: Add a layer of milk chocolate mousse for extra indulgence.
Nutty Chocolate Cake: Sprinkle chopped hazelnuts or almonds between layers.
Berry Infused Mousse: Fold in raspberry or strawberry puree into the mousse for a fruity touch.
Gluten-Free Option: Use a gluten-free flour blend in the cake layers.

Storage/Reheating

Storage: Keep the cake refrigerated in an airtight container for up to 5 days.
Freezing: Wrap individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
Reheating: Let refrigerated cake sit at room temperature for 15–20 minutes before serving.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and mousse a day in advance. Assemble and chill before serving.

What type of chocolate is best for the mousse?

Use high-quality dark chocolate (60–70% cocoa) for a rich and smooth texture.

How do I prevent my mousse from becoming too runny?

Ensure the melted chocolate is cooled slightly before folding it into the whipped cream. Using gelatin helps with stability.

Can I use milk chocolate instead of dark chocolate?

Yes, but it will make the mousse sweeter. Reduce the sugar slightly if using milk chocolate.

How do I make the ganache shinier?

Adding a small amount of butter or corn syrup to the ganache enhances its glossy finish.

Can I use instant coffee instead of brewed coffee in the cake?

Yes, dissolve 1 teaspoon of instant coffee in ½ cup of hot water as a substitute.

How long should I chill the cake before serving?

At least 1 hour to let the mousse and ganache set properly.

Can I skip the gelatin in the mousse?

Yes, but the mousse will be softer and may not hold its shape as well.

What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.

How do I cut clean slices of this cake?

Use a sharp knife dipped in warm water and wiped dry between cuts for neat slices.

Conclusion

Chocolate Mousse Cake is the ultimate dessert for chocolate lovers. With its rich, moist cake layers, airy mousse, and smooth ganache topping, it delivers an indulgent experience in every bite. Whether for birthdays, holidays, or special celebrations, this cake is sure to impress and satisfy any sweet craving.

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Author: Mariem
Total Time: 45 minutes
Yield: 8 servings 1x

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Description

This Chocolate Mousse Cake is a luxurious dessert with layers of soft chocolate cake and creamy mousse. A true chocolate lover’s dream!

Instructions

Preheat oven to 350°F (175°C). Grease a cake pan.
Mix flour, cocoa, baking powder, and salt. In another bowl, mix sugar, oil, eggs, and milk. Combine with dry ingredients.
Bake for 25 minutes, then let cool.
For the mousse, whip cream with sugar, then fold in melted chocolate.
Layer mousse over cake and refrigerate for 2 hours before serving.

Notes

Use high-quality dark chocolate for the best results.
Let the mousse set overnight for a firmer texture.
Store in the refrigerator for up to 5 days.

Prep Time: Prep Time:
Cook Time: 25 minutes
Category: Dessert
Method: No-bake, Baking
Cuisine: French