If you love chocolate as much as I do, then this recipe is going to be your new favorite. I came up with this Chocolate Mousse Cake because I wanted something rich, creamy, and soft—but not too heavy like a dense cake.
And trust me, the first time I tried it, I knew this was going to be one of my go-to desserts. You’re going to love it because it’s smooth, chocolatey, and looks like something straight from a fancy bakery—but it’s actually easy to make at home.
What Makes This Chocolate Mousse Cake Special?
This cake is not just another chocolate dessert. It’s got layers of flavor and texture. The base is soft and moist cake, the middle is creamy chocolate mousse, and on top, you can add a glossy chocolate ganache or just some cocoa powder.
It’s light, yet rich enough to satisfy your chocolate craving. The balance of flavors is what makes it stand out.
Ingredients You’ll Need
Don’t worry, I’m keeping the list simple. You probably have most of these things at home already:
- For the cake base:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 cup sugar
- ½ cup oil or melted butter
- 2 eggs
- ½ cup milk
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
- For the mousse layer:
- 1 ½ cups heavy cream (chilled)
- 200g dark chocolate (melted and cooled)
- 3 tbsp sugar
- 1 tsp vanilla extract
- Optional topping:
- Chocolate ganache (melted chocolate + cream)
- Cocoa powder or grated chocolate
Step-by-Step Instructions
Step 1: Bake the Cake Base
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, eggs, oil (or butter), and milk until smooth.
- Slowly add the dry mix into the wet mix. Stir until combined.
- Pour the batter into a greased baking pan and bake for 25–30 minutes.
- Let it cool completely before adding the mousse layer.
Step 2: Make the Chocolate Mousse
- Melt the dark chocolate and let it cool (but not harden).
- In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
- Gently fold in the cooled melted chocolate and vanilla.
- Don’t overmix—just fold until smooth and fluffy.
Step 3: Assemble the Cake
- Place the cooled cake base on a plate or keep it in the pan.
- Spread the chocolate mousse evenly on top.
- Smooth the surface with a spatula.
- Chill in the fridge for at least 3–4 hours (overnight is even better).
Step 4: Add the Topping
- Pour over chocolate ganache for a glossy finish.
- Or just dust with cocoa powder for a simple but classy look.
- A sprinkle of grated chocolate or some berries also makes it beautiful.
Tips to Get It Perfect Every Time
- Use good quality dark chocolate—it makes a huge difference.
- Make sure your cake base is completely cool before adding mousse.
- Chill the cake long enough so the mousse sets well.
- If you want to save time, you can even use a store-bought chocolate cake as the base.
Why You’ll Love This Recipe
This Chocolate Mousse Cake is the best of both worlds: it’s fancy enough to impress your friends but simple enough that even a beginner can make it. It’s soft, creamy, and full of chocolate flavor without being too heavy. If you’re a chocolate lover, this cake is going to be on repeat in your kitchen.
FAQs
Q1: Can I make this without eggs?
Yes! You can replace each egg with ¼ cup yogurt or applesauce. The cake will still come out soft.
Q2: Can I use milk chocolate instead of dark chocolate?
Yes, but it will taste sweeter and less intense. If you love rich chocolate flavor, stick with dark chocolate.
Q3: How long can I store this cake?
Keep it in the fridge, covered, for up to 3 days. It tastes best within the first 2 days.
Q4: Can I freeze Chocolate Mousse Cake?
Yes, you can freeze it for up to 2 weeks. Just thaw in the fridge before serving.
Q5: Can I make it without an oven?
Yes! You can use a store-bought cake or make a no-bake biscuit base and then add the mousse on top.