Ultimate Chocolate Cake with Milk Chocolate Mousse

The Ultimate Chocolate Cake with Milk Chocolate Mousse is a luxurious dessert that layers rich, moist chocolate cake with a velvety smooth milk chocolate mousse. This cake is a celebration of chocolate in both texture and taste, delivering a deep cocoa base and a light, creamy mousse topping. It’s a perfect centerpiece for birthdays, celebrations, or any occasion that deserves something truly special.

Why You’ll Love This Recipe
This dessert combines two beloved textures: the deep, tender crumb of a rich chocolate cake and the airy smoothness of mousse. The cake is easy to make with simple pantry ingredients, and the mousse is decadently rich yet perfectly balanced thanks to milk chocolate and whipped cream. Together, they create an elegant, indulgent dessert that’s make-ahead friendly and always crowd-pleasing.

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

For the Chocolate Cake:

1 cup all-purpose flour

1 cup granulated sugar

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup buttermilk

½ cup vegetable oil

¾ teaspoon vanilla extract

½ cup boiling water

For the Milk Chocolate Mousse:

1 cup milk chocolate, finely chopped

1½ cups heavy cream

2 teaspoons gelatin powder

3 tablespoons cold water

Directions
1. Make the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Add the egg, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until smooth.

Slowly stir in the boiling water. The batter will be thin—this ensures a moist cake.

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before assembling.

2. Make the Milk Chocolate Mousse:
Sprinkle the gelatin powder over cold water and let bloom for 5 minutes.

Meanwhile, melt the chopped milk chocolate using a double boiler or microwave in short intervals, stirring until smooth. Let cool slightly.

In a small saucepan, heat ½ cup of the heavy cream until just warm (do not boil). Stir in the bloomed gelatin until fully dissolved.

Stir the warm cream-gelatin mixture into the melted milk chocolate until smooth and combined.

In a separate bowl, whip the remaining 1 cup of heavy cream to soft peaks.

Gently fold the whipped cream into the chocolate mixture until smooth and uniform.

3. Assemble the Cake:
Once the cake is completely cooled, transfer it to a serving plate or springform pan for a cleaner edge.

Spread or pipe the milk chocolate mousse over the top of the cake in an even layer.

Chill in the refrigerator for at least 4 hours, or until the mousse is fully set.

4. Serve:
Garnish with chocolate curls, grated chocolate, or a dusting of cocoa powder before serving. Slice with a warm knife for clean cuts.

Servings and timing
Servings: 10–12

Prep Time: 30 minutes

Baking Time: 35 minutes

Chilling Time: 4 hours

Total Time: 5 hours 5 minutes

Calories: Approximately 420 kcal per slice

Variations
Dark Chocolate Mousse: Use semi-sweet or dark chocolate instead of milk chocolate for a richer mousse.

Layered Cake: Slice the cake horizontally and add mousse between the layers.

Mocha Twist: Add a teaspoon of espresso powder to the cake batter for a mocha flavor.

Nutty Crunch: Add a layer of crushed hazelnuts or almonds between the cake and mousse.

Fruit Garnish: Top with fresh berries or a raspberry coulis for a refreshing contrast.

Storage/Reheating
Store the assembled cake in the refrigerator, covered, for up to 4 days. It is best served chilled. Freezing is not recommended for mousse-based cakes, as the texture may change upon thawing.

FAQs
Can I use a boxed cake mix?
Yes, a high-quality chocolate cake mix can save time. Just follow the mousse portion of the recipe for topping.

What if I don’t have gelatin?
You can use agar-agar as a vegetarian substitute, though the texture will be slightly different.

Can I make this cake ahead of time?
Yes, you can prepare it a day in advance. The mousse needs time to set, so it’s ideal for making ahead.

Can I make cupcakes instead?
Absolutely. Use the cake batter for cupcakes and pipe mousse on top once cooled.

What type of milk chocolate should I use?
Use high-quality milk chocolate bars or chips. Avoid overly sweet or artificial brands.

Can I flavor the mousse?
Yes, a touch of hazelnut extract or orange zest pairs well with milk chocolate.

How do I keep the mousse from deflating?
Be gentle when folding the whipped cream into the chocolate mixture and chill immediately after assembling.

What if my mousse doesn’t set?
Check the gelatin measurements and ensure the mousse is chilled for at least 4 hours. Using warm cream to dissolve gelatin is essential.

How can I decorate the top?
Try chocolate curls, ganache drizzle, edible gold dust, or piped whipped cream.

Can I use this mousse as a filling between cake layers?
Yes, the mousse is firm enough to act as a filling and soft enough to spread.

Conclusion
The Ultimate Chocolate Cake with Milk Chocolate Mousse is a decadent masterpiece that blends deep chocolate flavor with soft, creamy texture. It’s the kind of dessert that makes a lasting impression, whether for a holiday table or a weekend indulgence. Simple to make yet luxurious in every bite, this cake is a must-try for chocolate lovers and mousse enthusiasts alike.

[tasty-recipe id=”18274″]