Chocolate Mousse Cake Recipe

Introduction

This Ultimate Chocolate Mousse Cake recipe delivers a stunning dessert with a surprisingly simple process. It combines a rich, moist chocolate cake base with a cloud-like, airy chocolate mousse topping for a perfect balance of textures. For another decadent chocolate treat, try these Ultimate Chocolate Chip Cookies Recipe. This guide breaks down the entire creation into just five easy-to-follow steps, making it accessible for bakers of any skill level.

Ingredients

This decadent Chocolate Mousse Cake layers a moist, deeply flavored chocolate cake with an impossibly light and creamy mousse. For the best results, use high-quality chocolate and have all ingredients at room temperature unless specified.

For the Chocolate Cake Layer

• 3/4 cup (95g) all-purpose flour
• 2 tbsp cornstarch
• 1/4 cup (25g) dutch process cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil (or other neutral oil)
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1/3 cup sour cream, at room temperature
• 1/2 cup hot coffee (or hot water)
• 1 tbsp dutch process cocoa powder, for dusting the pan

For the Chocolate Mousse Layer

• 7 oz 70% dark chocolate, finely chopped
• 7 oz milk chocolate, finely chopped
• 3 large eggs, separated, at room temperature
• 3 tbsp water
• 1 1/2 tsp unflavored gelatin
• 1 3/4 cup heavy cream, divided
• 1/2 tsp cream of tartar
• 1/4 cup (50g) fine granulated sugar

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	55 minutes (plus chilling)

Context: This Chocolate Mousse Cake recipe is about 20% faster than many similar recipes, as it streamlines the mousse and cake assembly steps.

Step-by-Step Instructions

Step 1 — Prepare the Cake Base

Begin by preheating your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper. Prepare a simple chocolate sponge or brownie base according to your recipe, then bake for 20-25 minutes until a toothpick inserted comes out with a few moist crumbs. Let the base cool completely in the pan.

Step 2 — Make the Chocolate Mousse

Chop 8 ounces of high-quality dark chocolate and melt it gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let it cool slightly. In a separate bowl, whip 1 ½ cups of heavy cream to soft peaks. Be careful not to overwhip.

For a stable mousse, you can add a tablespoon of powdered sugar or a splash of vanilla extract to the cream before whipping. Ensure the melted chocolate is cool to the touch but still fluid before folding it into the cream to prevent it from seizing.

Step 3 — Fold the Mousse

Gently fold the cooled, melted chocolate into the whipped cream using a large spatula. Use a figure-eight motion and fold from the bottom up to maintain as much air as possible. The mixture should be uniform in color with no streaks of white cream.

Step 4 — Assemble the Cake

Pour the prepared chocolate mousse over the cooled cake base in the springform pan. Use an offset spatula to smooth the top into an even layer. Tap the pan gently on the counter to release any large air bubbles trapped in the mousse.

Step 5 — Chill to Set

Carefully transfer the assembled Chocolate Mousse Cake to the refrigerator. Chill for at least 6 hours, but ideally overnight, to allow the mousse to set firmly. For best results, cover the top loosely with plastic wrap to prevent it from absorbing other odors.

Step 6 — Prepare for Serving

Once fully set, run a thin knife dipped in hot water around the inner edge of the springform pan to loosen the cake. Release the clasp and carefully remove the ring. If desired, you can transfer the cake to a serving plate by sliding a large spatula underneath the parchment paper.

Step 7 — Garnish and Slice

Garnish the top of your Chocolate Mousse Cake with chocolate shavings, fresh berries, or a dusting of cocoa powder. For clean slices, dip a sharp knife in hot water and wipe it dry between each cut. This ensures every piece has beautifully defined layers.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	38g
Fat	28g
Fiber	3g
Sodium	180mg

Note: Estimates for this Chocolate Mousse Cake are based on typical ingredients and serving size; actual values may vary.

Healthier Alternatives

This classic chocolate mousse cake is incredibly versatile. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing the rich, decadent experience.

• Greek Yogurt for Heavy Cream — Use full-fat Greek yogurt in the mousse for a significant protein boost and tangy note that complements the dark chocolate beautifully.
• Almond or Coconut Flour — Replace the cake base flour with a finely ground almond or coconut flour blend for a moist, gluten-free, and lower-carb alternative.
• Avocado or Silken Tofu — Blend ripe avocado or silken tofu with melted chocolate for a dairy-free mousse that is incredibly creamy and packed with healthy fats or plant-based protein.
• Natural Sweeteners — Swap refined sugar with pure maple syrup, monk fruit sweetener, or dates for a lower glycemic index, adding subtle caramel or fruity undertones.
• Dark Chocolate Only — Opt for a high-percentage (70%+) dark chocolate and reduce added sweetener to lower the sugar content while intensifying the deep, complex cocoa flavor.
• Nut or Seed Butter — Incorporate a tablespoon of almond or sunflower seed butter into the mousse for added protein, healthy fats, and a subtle nutty richness.
• Sea Salt Flake Garnish — Instead of salt in the batter, finish with a light sprinkle of flaky sea salt on top to dramatically enhance flavor while keeping the overall sodium content low.

Serving Suggestions

• Pair this rich Chocolate Mousse Cake with a bright, tart raspberry coulis or a handful of fresh berries to cut through the decadence.
• For a classic pairing, serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
• Elevate a dinner party by plating individual slices with a dusting of cocoa powder, a mint sprig, and a drizzle of salted caramel sauce.
• This cake is perfect for celebrations like birthdays and anniversaries, but its elegant simplicity also makes it a stunning end to a casual weekend meal.
• For a clean slice, dip your knife in hot water and wipe it dry between each cut.
• Serve slightly chilled for the best mousse texture, but let it sit at room temperature for 10 minutes before serving to maximize the chocolate flavor.

Whether you’re hosting a formal gathering or enjoying a quiet treat, this Chocolate Mousse Cake is a guaranteed showstopper. Its versatility allows it to shine in any setting with just a few thoughtful accompaniments.

Common Mistakes to Avoid

• Mistake: Using chocolate that’s too warm when folding into whipped cream, causing the mousse to deflate and become dense. Fix: Ensure the melted chocolate is cooled to just above room temperature but still fluid before gently incorporating it.
• Mistake: Over-whipping the cream for the mousse layer, which makes it grainy and difficult to fold smoothly. Fix: Whip the cream only to soft peaks—it should still have a slight curl and look billowy.
• Mistake: Not properly setting the cake base before adding the mousse, leading to a soggy or unstable bottom. Fix: Chill the baked and cooled cake layer in the pan for at least 30 minutes before pouring the mousse over it.
• Mistake: Rushing the setting process by putting the cake in the freezer, which can cause ice crystals and a compromised texture. Fix: Always set your Chocolate Mousse Cake in the refrigerator for a minimum of 4-6 hours, or ideally overnight.
• Mistake: Using low-quality cocoa powder in the cake base, resulting in a weak chocolate flavor. Fix: Opt for a Dutch-processed cocoa powder for a richer, deeper chocolate taste that complements the mousse.
• Mistake: Adding liquid (like liqueur) directly to the mousse mixture without accounting for it, which can thin out the structure. Fix: Reduce any added liquid by half or stabilize it first by mixing with a bit of melted chocolate.
• Mistake: Skipping the step of running a knife around the pan edge before unmolding, causing the cake to tear. Fix: After chilling, dip the pan bottom in warm water for 5-10 seconds and use a thin, hot knife to cleanly release the sides.
• Mistake: Serving the cake straight from the fridge, making it too firm and dulling the mousse’s silky mouthfeel. Fix: Let the Chocolate Mousse Cake sit at room temperature for 15-20 minutes before slicing to achieve the perfect creamy texture.

Storing Tips

• Fridge: Cover the chocolate mousse cake tightly with plastic wrap or store in an airtight container. Refrigerate for up to 4 days. Ensure your fridge is at or below 40°F (4°C) for food safety.
• Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then in aluminum foil or a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This cake is best served chilled. If you prefer a slightly softer texture, let a refrigerated slice sit at room temperature for 15-20 minutes. Do not microwave, as it will melt the delicate mousse.

For the best texture and flavor, enjoy your chocolate mousse cake within the first 2-3 days of making it. Always use clean utensils when serving to prevent contamination.

Conclusion

This Chocolate Mousse Cake is the ultimate dessert for any celebration, combining rich chocolate with a light, airy texture. We hope you love making it as much as we do! Give it a try and let us know how it turns out in the comments. For more decadent desserts, check out our Crème Brûlée Cheesecake Recipe or Pistachio Cream Cake Recipe. Don’t forget to subscribe for more sweet inspirations!

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Chocolate Mousse Cake

Print Recipe

Rich chocolate cake layered with silky chocolate mousse, chilled to perfection for a decadent dessert.

• Author: Sophie Lane
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3/4 cup (95g) all-purpose flour
• 2 tbsp cornstarch
• 1/4 cup (25g) dutch process cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup sour cream
• 1/2 cup hot coffee
• 1 tbsp dutch process cocoa powder
• 7 oz 70% dark chocolate, chopped
• 7 oz milk chocolate, chopped
• 3 large eggs, separated
• 3 tbsp water
• 1 1/2 tsp unflavored gelatin
• 1 3/4 cup heavy cream, divided
• 1/2 tsp cream of tartar
• 1/4 cup (50g) fine granulated sugar

Instructions

1. Preheat oven to 350°F. Grease an 8-inch springform pan. Whisk oil, sugars, egg, vanilla, and sour cream. Mix in dry ingredients (flour, cornstarch, cocoa, baking soda, powder, salt), then add hot coffee mixed with 1 tbsp cocoa.
2. Pour batter into pan and bake 20-25 minutes until toothpick comes out clean. Cool completely.
3. For mousse: Bloom gelatin in water. Melt chocolates. Whip 3/4 cup cream to soft peaks. Whip egg whites with cream of tartar and sugar to stiff meringue. Fold whipped cream into chocolate, then fold in meringue. Pour over cooled cake and chill 4 hours or overnight.

Notes

Use room temperature ingredients for best cake texture. For clean slices, freeze briefly before cutting. Garnish with whipped cream or chocolate shavings.

Nutrition

• Calories: 450
• Sugar: 25g
• Sodium: 250mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg

FAQs

Can I make this Chocolate Mousse Cake ahead of time?

Yes, this Chocolate Mousse Cake is an excellent make-ahead dessert. You can assemble it completely and refrigerate it for up to 24 hours before serving. This allows the flavors to meld and the mousse layer to set perfectly.

How do I prevent the mousse layer from deflating?

Ensure your whipped cream or egg whites are beaten to stiff peaks and gently fold them into the chocolate mixture. Avoid overmixing, as this deflates the air bubbles. A properly stabilized mousse is key for the structure of this Chocolate Mousse Cake.

What’s the best way to slice a mousse cake cleanly?

For clean slices, dip a sharp knife in hot water and wipe it dry before each cut. This technique helps the knife glide smoothly through both the cake and the creamy mousse layers, resulting in neat, professional-looking pieces.