Craving something rich and creamy? Look no further! Today, I’m thrilled to share with you my recipe for a decadent Chocolate Mousse Cake that’s sure to satisfy your sweet tooth. Whether you’re a chocolate lover or just looking for a show-stopping dessert, this recipe is perfect for any occasion. Plus, it’s easier to make than you think, and I’m walking you through every step with a smile!
Why You’ll Love This Recipe
- A creamy, light-as-air chocolate mousse filling layered over a rich, velvety chocolate cake base.
- No fancy equipment needed—just a mixer and some simple kitchen tools.
- Perfect for special occasions or as an elegant dessert for your next dinner party.
- A make-ahead-friendly recipe that’s ready to impress your guests.
- A chocolate lover’s dream come true, with layers of intense chocolate flavor.
Ingredients
Here’s what you’ll need to create this masterpiece:
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) hot coffee or hot water
- 1 ½ cups (360 ml) heavy whipping cream
- 1 ½ cups (255 g) semi-sweet or dark chocolate chips
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ½ cup (120 ml) heavy cream
- ½ cup (85 g) semi-sweet or dark chocolate chips
- 1 tablespoon butter (for shine)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process to create this stunning Chocolate Mousse Cake. Don’t worry—it’s easier than it looks!
Preparing the Cake Base
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugars until light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk and hot coffee, beginning and ending with the dry ingredients. Mix just until combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Chocolate Mousse
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips, stirring occasionally.
2. Once melted, remove from the heat and stir in the butter and vanilla extract until smooth. Let cool slightly.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip.
4. Fold the whipped cream into the cooled chocolate mixture until no white streaks remain. Be gentle to keep the mousse light and airy.
Assembling the Cake
1. Once the cake base is completely cool, place it on a serving plate or cake stand.
2. Spread the chocolate mousse evenly over the top of the cake base, creating a smooth or decorative top as desired.
3. If desired, melt the additional ½ cup of chocolate chips with the heavy cream for a ganache drizzle. Drizzle over the top of the mousse for an extra touch of elegance. For a perfect ganache, check out my tutorial on How to Make Perfect Chocolate Ganache in 3 Easy Steps.
Pro Tips for Making the Recipe
- Use high-quality chocolate for the best flavor. Dark or semi-sweet chocolate works beautifully.
- Don’t overmix the batter or the mousse—this will ensure the cake stays tender and the mousse stays light.
- Let the cake cool completely before adding the mousse to prevent melting.
- For a shiny finish, brush the top of the cake with the tablespoon of melted butter after assembling.
- Experiment with flavors by adding a teaspoon of liqueur (like Kahlúa) to the mousse for a grown-up twist.
How to Serve
This Chocolate Mousse Cake is a showstopper on its own, but here are a few ideas to elevate your presentation:
- Dust the top with powdered sugar for a clean, elegant look.
- Add fresh berries or chocolate shavings for a pop of color and extra flavor.
- Drizzle with caramel or additional ganache for a decadent touch.
Make Ahead and Storage
This cake is perfect for making ahead. Prepare the cake base up to 2 days in advance and store it at room temperature in an airtight container. The mousse can be made a day ahead and refrigerated until ready to assemble. Once assembled, the cake will keep in the refrigerator for up to 3 days. Let it sit at room temperature for 30 minutes before serving for the best texture.
There you have it—a decadent, creamy, and utterly divine Chocolate Mousse Cake that’s sure to impress your family and friends. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. And if you’re looking for more chocolatey goodness, don’t miss my guides on How to Make Perfect Chocolate Ganache Cake and How to Make the Best Amazing Chocolate Cake. Happy baking, and enjoy every bite of this chocolatey heaven!
Chocolate Mousse Cake
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee or hot water
- 1 ½ cups heavy whipping cream
- 1 ½ cups semi-sweet or dark chocolate chips
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- ½ cup semi-sweet or dark chocolate chips
- 1 tablespoon butter (for shine)
Instructions
- Preheat the oven to 350°F (175°C). Prepare the cake base by mixing dry ingredients, then adding wet ingredients until smooth. Pour into a greased pan and bake for 25 minutes.
- Melt chocolate chips with butter until smooth. Whip heavy cream until stiff peaks form, then fold into the melted chocolate until well combined.
- Spread the mousse over the cooled cake base. Refrigerate for at least 2 hours to set.
- Top with additional whipped cream and melted chocolate for garnish, if desired.
