Chocolate Mousse Cake

Why You’ll Love This Recipe

This cake combines two classic chocolate favorites into one show-stopping dessert. The silky, smooth mousse provides a light contrast to the dense, fudgy cake layer, creating a luxurious texture and flavor harmony. It’s surprisingly easy to make at home and can be prepared ahead of time, making it a stress-free choice for celebrations. With its rich taste and beautiful presentation, Chocolate Mousse Cake is a crowd-pleaser that looks as good as it tastes.

Ingredients

For the chocolate cake:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 large eggs

• 1/2 cup vegetable oil

• 1/2 cup buttermilk

• 1 tsp vanilla extract

• 1/2 cup hot water

For the chocolate mousse:

• 8 oz semi-sweet chocolate, chopped

• 2 cups heavy cream, divided

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cake:

   • Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

   • In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

   • Add eggs, oil, buttermilk, and vanilla extract. Mix until smooth.

   • Slowly add hot water and mix until well combined.

   • Pour 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 on a wire rack.

2. Prepare the Mousse:

   • Melt the chopped chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.

   • In a large bowl, whip 1 1/2 cups of the heavy cream with powdered sugar and vanilla until stiff peaks form.

   • Gently fold the melted chocolate into the whipped cream until well combined.

3. Assemble the Cake:

   • Once the cake is completely cool, remove it from the pan and place it on a serving plate.

   • Spread the chocolate mousse evenly over the top of the cake.

   • Whip the remaining 1/2 cup of heavy cream to soft peaks and pipe or spread it decoratively on top of the mousse layer.

4. Chill and Serve:

   • Refrigerate the cake for at least 2 hours before serving to allow the mousse to set.

   • Garnish with chocolate shavings, fresh berries, or cocoa powder if desired.

Servings and Timing

• Servings: 8-10 slices

• Prep time: 20 minutes

• Cook time: 35 minutes

• Chill time: 2 hours

• Total time: 3 hours

Variations

• Dark Chocolate: Use dark chocolate for a more intense flavor.

• Fruit Layer: Add a layer of raspberry or cherry jam between the cake and mousse for a fruity contrast.

• Nutty Twist: Sprinkle toasted nuts or crushed cookies on top for added texture.

• Vegan Option: Substitute ingredients with vegan alternatives like coconut cream and dairy-free chocolate.

• Coffee Flavor: Add 1 tsp espresso powder to the cake batter and mousse for a mocha twist.

Storage/Reheating

• Storage: Store the cake covered in the refrigerator for up to 3 days.

• Freezing: Freeze the cake (without whipped cream topping) for up to 1 month. Thaw overnight in the fridge before serving.

• Reheating: Serve chilled; this cake is best enjoyed cold and is not suitable for reheating.

FAQs

Can I make the cake layers ahead of time?

Yes, bake the cake layers a day ahead, wrap them well, and store at room temperature or in the fridge.

Can I use store-bought mousse?

While fresh mousse is best, store-bought mousse can be used to save time.

How do I prevent the mousse from deflating?

Fold the melted chocolate gently into the whipped cream and avoid overmixing to keep the mousse airy.

Can I use a different cake recipe?

Yes, any moist chocolate cake recipe works well as a base.

Can I make individual mousse cakes?

Absolutely! Use muffin tins or small molds to create individual servings.

How do I get a smooth mousse layer?

Spread the mousse evenly with a spatula and chill immediately to set.

Is this cake gluten-free?

Not as written, but you can substitute gluten-free flour in the cake recipe.

Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate will make the mousse richer and more intense.

Can I decorate the cake with fresh fruit?

Fresh berries and mint leaves make beautiful and tasty decorations.

How long does the mousse take to set?

Chill for at least 2 hours; overnight is best for firm mousse.

Conclusion

Chocolate Mousse Cake is a luscious dessert that combines the richness of chocolate cake with the light, airy texture of mousse. Perfect for celebrations or a special treat, this cake offers an elegant presentation and irresistible flavor that’s sure to impress. Easy to prepare ahead of time and endlessly customizable, it’s the perfect dessert for any chocolate lover.

Chocolate Mousse Cake

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours
• Yield: 8-10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Chocolate Mousse Cake is an elegant dessert that layers rich, fudgy chocolate cake with light, airy chocolate mousse. This luscious cake offers the perfect balance of dense cake and creamy mousse, ideal for special occasions or anytime you want to impress with a decadent chocolate treat. Easy to prepare ahead and customize, it’s a chocolate lover’s dream come true.

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Ingredients

For the chocolate cake:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 large eggs

• 1/2 cup vegetable oil

• 1/2 cup buttermilk

• 1 tsp vanilla extract

• 1/2 cup hot water

For the chocolate mousse:

• 8 oz semi-sweet chocolate, chopped

• 2 cups heavy cream, divided

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

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Instructions

• Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Sift together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, oil, buttermilk, and vanilla; mix until smooth. Slowly add hot water, mix well. Pour into pan and bake 30-35 minutes. Cool completely.

• Prepare the Mousse: Melt chocolate over simmering water or microwave until smooth; cool slightly. Whip 1 1/2 cups heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold melted chocolate into whipped cream.

• Assemble the Cake: Remove cooled cake from pan to serving plate. Spread mousse evenly over cake. Whip remaining 1/2 cup cream to soft peaks; pipe or spread decoratively on top.

• Chill and Serve: Refrigerate at least 2 hours to set mousse. Garnish with chocolate shavings or berries if desired.

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Notes

Use dark chocolate for richer mousse.Add fruit jam between cake and mousse layers for contrast.Top with toasted nuts or crushed cookies for texture.Vegan versions can use coconut cream and dairy-free chocolate.Add espresso powder for a mocha flavor twist.Cake layers can be baked a day ahead and stored properly.Store covered in refrigerator up to 3 days; freeze unfrosted cake for up to 1 month.