If you’re a chocolate lover (or baking for one!), there’s no dessert more luxurious than a Chocolate Mousse Cake. Imagine a base of tender chocolate cake, topped with a silky, cloud-like mousse, then finished with a glossy ganache—every bite is an irresistible blend of textures and deep, rich flavors. This recipe captures everything I adore about classic French-inspired chocolate desserts, but it’s approachable enough for any home baker to pull off. Whether you’re celebrating something special or just craving a slice of decadence, this cake is guaranteed to make hearts (and tastebuds) swoon.
Ingredients You’ll Need
This Chocolate Mousse Cake comes together with pantry-friendly staples plus a couple of rich chocolate upgrades. Each ingredient plays an important role—from building the cake’s structure to giving the mousse its signature airy texture and the ganache its gorgeous shine.
- All-purpose flour: Lays the foundation for a tender, moist cake layer that perfectly supports its mousse crown.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and deepens the color for both sophistication and richness.
- Baking powder: Helps the cake rise with a gentle lift, keeping it light but sturdy.
- Salt: Just a pinch brings out the chocolate’s complexity and prevents cloying sweetness.
- Large eggs: Whipped into the batter, they provide structure, moisture, and a little lift.
- Granulated sugar: Sweetens the cake while helping the eggs whip up fluffy and light.
- Brown sugar: Adds a hint of molasses flavor and extra moisture.
- Whole milk: Keeps everything tender and adds richness to the cake.
- Vegetable oil: Ensures the cake stays moist even after chilling.
- Vanilla extract: Enhances both the cake and mousse with depth and warmth.
- Semi-sweet chocolate (for mousse and topping): Melts into a glossy base for both the light mousse and shiny ganache.
- Unsalted butter: Adds silkiness to the mousse and helps the chocolate melt smoothly.
- Heavy whipping cream: Essential for both the fluffy mousse layer and the creamy ganache topping.
- Powdered sugar: Sweetens and stabilizes the whipped cream for the mousse.
- Optional chocolate shavings or berries: Perfect for a gorgeous (and delicious) finishing touch.
How to Make Chocolate Mousse Cake
Step 1: Prepare the Cake Layer
Start by preheating your oven to 350°F (175°C) and lining the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, whisk together the dry ingredients—the flour, cocoa powder, baking powder, and salt. Meanwhile, use a large bowl to beat the eggs, granulated sugar, and brown sugar until they’re light and fluffy, then blend in the milk, oil, and vanilla extract. Gently fold in the dry ingredients, being careful not to overmix. Pour this luscious batter into your prepared pan and bake for 18–20 minutes, or until a toothpick tests clean. Let the cake cool completely in the pan—patience here pays off for a perfect mousse layer later.
Step 2: Make the Chocolate Mousse Layer
Melt the semi-sweet chocolate and butter together, either in a heatproof bowl over simmering water or with short, controlled bursts in the microwave. Once melted and smooth, set aside to cool a bit. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Now, gently fold the whipped cream into the melted chocolate in batches, being careful to keep everything light and airy. Spread this dreamy mousse evenly over the cooled cake layer in your springform pan, smoothing the top. Pop the whole thing in the fridge for at least 4 hours, letting the mousse set up beautifully.
Step 3: Pour on the Ganache Topping
When your mousse is set, it’s time for the final flourish. Heat 1/2 cup heavy cream until it’s just steaming, then pour it over 3 ounces of chopped semi-sweet chocolate. Let it sit undisturbed for 2 minutes, then stir until silky smooth. Let the ganache cool just a bit, then pour it over your mousse and spread gently. Return the cake to the fridge one last time, just until the ganache is set and glossy.
Step 4: Unmold and Garnish
After that final chill, run a thin knife around the edge of your springform pan and gently release the sides. Transfer your showstopping Chocolate Mousse Cake to a serving platter. Now’s the time to let your creativity shine—decorate with chocolate shavings, fresh berries, or any favorite topping. Slice thinly (it’s rich!) and savor every bite.
How to Serve Chocolate Mousse Cake
Garnishes
The right garnish elevates the entire Chocolate Mousse Cake experience. I love generous curls of shaved chocolate, a dusting of cocoa powder, or vibrant fresh berries—especially raspberries or strawberries—to play off the decadent chocolate. A sprig of mint adds a pop of color and freshness, if you want to be extra fancy.
Side Dishes
With such a luxurious dessert, keep sides light and simple—a scoop of vanilla bean ice cream, some softly whipped cream, or a demure cup of espresso balances the cake’s richness. Sometimes, just a few juicy berries on the side are all you need for an elegant finish.
Creative Ways to Present
If you’re feeling playful, try transforming the chocolate mousse cake into mini cakes by assembling in individual rings or jars—perfect for parties or gifting. For stunning plated desserts, add a swoosh of berry coulis or a drizzle of salted caramel. No matter how you serve it, this cake’s dramatic layers are sure to draw “oohs” and “aahs.”
Make Ahead and Storage
Storing Leftovers
This cake keeps like a dream! Just cover any leftovers tightly with plastic wrap or in an airtight container in the fridge—they’ll be delicious for up to 4 days. The mousse stays pillowy and the cake remains moist; if you’ve topped it with berries, just remove them if you plan to store for several days.
Freezing
Great news: Chocolate Mousse Cake freezes beautifully. Chill it overnight first, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Before serving, let it thaw overnight in the fridge. I recommend adding any fresh garnish just before serving rather than freezing berries or mint leaves.
Reheating
This is one cake that’s best enjoyed cold or at cool room temperature, so skip the oven or microwave. If it’s been in the fridge, just let it sit out for 10 to 15 minutes to take the chill off and bring out the flavors even more.
FAQs
Can I use dark chocolate instead of semi-sweet?
Absolutely! Using dark chocolate gives an even deeper, more bittersweet flavor and pairs beautifully with the mousse and ganache. Just be sure to taste and adjust sweetness if needed, as dark chocolate can vary in intensity.
Is there a way to make this cake gluten-free?
Yes, simply substitute a high-quality 1:1 gluten-free baking flour for the all-purpose flour in the cake layer. The mousse and ganache are naturally gluten-free, so the swap is seamless.
Can I make Chocolate Mousse Cake in advance?
This dessert is perfect for making ahead, since it needs chilling time. You can prepare the entire cake (minus fresh garnish) up to 2 days before serving, freeing you up to relax on the big day.
How do I ensure my mousse stays light and fluffy?
Be gentle when folding the whipped cream into the melted chocolate—use a light touch and work in batches to keep the mixture airy and avoid deflating your beautiful mousse.
What’s the best way to slice the cake cleanly?
Dip a sharp, thin knife in hot water and wipe dry before slicing each portion. This helps cut through the mousse and ganache smoothly for those gorgeous, bakery-worthy slices.
Final Thoughts
There’s something magical about making (and sharing) a homemade Chocolate Mousse Cake. Every layer invites you in, from the delicate crumb to the melt-in-your-mouth mousse and that irresistible ganache. Give it a try—you’ll be amazed at how impressive and delicious it turns out, and your friends and family will be singing your praises long after the last crumb disappears!
Print
Chocolate Mousse Cake Recipe
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent layers of rich chocolate with this Chocolate Mousse Cake. A moist chocolate cake base topped with a velvety smooth chocolate mousse and finished with a glossy ganache topping.
Ingredients
For the cake layer:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the mousse layer:
- 8 oz semi-sweet chocolate (chopped)
- 2 tablespoons unsalted butter
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup heavy cream
- 3 oz semi-sweet chocolate (chopped)
- optional chocolate shavings or berries for garnish
Instructions
- Prepare the cake layer: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Whisk together flour, cocoa, baking powder, and salt.
- Make the cake batter: Beat eggs, sugars until fluffy. Add milk, oil, and vanilla. Fold in dry ingredients. Bake for 18–20 minutes.
- Prepare the mousse: Melt chocolate and butter. Whip cream, sugar, and vanilla until soft peaks form. Fold whipped cream into melted chocolate. Spread mousse over cooled cake.
- Add the ganache: Heat cream, pour over chopped chocolate. Spread ganache over mousse layer. Chill until set.
- Finish and serve: Remove pan sides, garnish with chocolate shavings or berries. Slice and enjoy!
Notes
- Ensure the cake is fully cooled before adding the mousse.
- For a richer flavor, use dark chocolate.
- Best served in thin slices due to its richness.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 95mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
