A rich and indulgent dessert that layers moist chocolate cake with silky, airy chocolate mousse. Perfect for celebrations or whenever you crave an elegant yet comforting chocolate treat.
Why You’ll Love This Recipe
This Chocolate Mousse Cake brings together two luxurious elements: a tender cocoa cake base and a velvety mousse topping. It’s a showstopper that requires no complex decorating skills yet looks and tastes like a bakery masterpiece. The combination of textures—soft cake and creamy mousse—makes every bite irresistible. It also chills beautifully, making it an excellent make-ahead dessert for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Mousse:
8 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
3 large eggs, separated
1/4 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
For the Topping:
Whipped cream, as desired
Chocolate shavings, as desired
Directions
Make the Cake
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each, then add the vanilla extract.
Add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing just until combined.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Prepare the Mousse
Melt the semi-sweet chocolate and butter over simmering water. Set aside to cool slightly.
Beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
Stir the egg yolks into the melted chocolate mixture.
Gently fold the whipped egg whites into the chocolate mixture until smooth.
In another bowl, beat the heavy cream with the vanilla until soft peaks form.
Fold the whipped cream into the chocolate mixture to create a light mousse.
Assemble
Place the cooled cake on a serving plate.
Spread the chocolate mousse evenly over the top of the cake.
Refrigerate for at least 2–3 hours or until fully set.
Serve
Garnish with whipped cream and chocolate shavings.
Slice and serve chilled.
Servings and timing
This recipe yields 8–10 servings.
Preparation time: about 30 minutes.
Baking time: 25–30 minutes.
Chilling time: 2–3 hours (or longer for a firmer set).
Total time: approximately 3–4 hours including chilling.
Variations
Add a layer of raspberry jam between the cake and mousse for a fruity twist.
Use dark chocolate instead of semi-sweet for a deeper, more intense flavor.
Mix a pinch of espresso powder into the cake batter to enhance the chocolate flavor.
Top with fresh berries instead of whipped cream for a refreshing finish.
Make it gluten-free by using a gluten-free all-purpose flour blend.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days.
For longer storage, freeze individual slices wrapped tightly for up to 1 month; thaw in the refrigerator before serving.
This dessert should not be reheated, as the mousse will lose its structure. Always serve chilled.
FAQs
How far in advance can I make this cake?
You can make it up to 24 hours ahead. The mousse sets beautifully overnight.
Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate works well and adds a richer, slightly more bitter flavor.
Is it safe to use raw eggs in the mousse?
Use fresh, high-quality eggs. If preferred, you may substitute pasteurized eggs.
Can I bake the cake layer a day early?
Yes, wrap it tightly once cooled and refrigerate until ready to assemble.
Can I use whipped topping instead of whipped cream?
You can, but real whipped cream gives a better flavor and texture.
How can I make the mousse firmer?
Chill it longer or use chocolate with a higher cocoa percentage.
Can I make this recipe without buttermilk?
You can substitute 1/2 cup milk mixed with 1/2 tablespoon vinegar or lemon juice.
How do I get clean slices?
Use a warm knife, wiping it clean between slices.
Can I add fillings inside the mousse layer?
Yes, berries or small chocolate chips can be folded in carefully.
Can this cake be made in a larger pan?
You may use a 9-inch pan, but the cake layer will be slightly thinner; adjust baking time as needed.
Conclusion
This Chocolate Mousse Cake brings together the richness of chocolate cake and the airy elegance of mousse for a dessert that’s both impressive and comforting. With its simple preparation and luxurious flavor, it’s perfect for celebrations or anytime you want a decadent treat. Enjoy every creamy, chocolate-filled bite.
