Chocolate Mousse Cake Recipe

Why You’ll Love This Recipe

This recipe is a chocolate lover’s dream come true. With just a few ingredients, it creates a dessert that looks and tastes like it came from a fancy bakery. The combination of the moist cake base and the creamy mousse topping creates an irresistible contrast. It's a no-fuss dessert with maximum impact—great for impressing guests or treating yourself.

ingredients

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

• 8 oz dark chocolate (70% cocoa)

• 4 large eggs

• ½ cup granulated sugar

• 1 cup heavy cream

• ½ cup unsalted butter

directions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.

2. Melt the dark chocolate and butter together in a double boiler or microwave until smooth.

3. In a bowl, beat the eggs and sugar until light and fluffy, about 5 minutes.

4. Gently fold the melted chocolate mixture into the egg mixture.

5. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely.

6. Whip the heavy cream until stiff peaks form.

7. Fold the whipped cream into the cooled chocolate cake mixture.

8. Spread the mousse over the cake and refrigerate for at least 4 hours before serving.

Servings and timing

This recipe yields approximately 12 servings.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (plus 4 hours refrigeration)

Variations

• Add espresso: Mix in 1 teaspoon of instant espresso powder to enhance the chocolate flavor.

• Flavor twist: Add a teaspoon of vanilla extract or a splash of liqueur like Grand Marnier or Baileys to the mousse.

• Nutty version: Sprinkle chopped hazelnuts or almonds between the cake and mousse layers for added crunch.

• Dairy-free option: Use coconut cream and a dairy-free chocolate and butter substitute.

• Mini cakes: Bake in muffin tins for individual mousse cake servings.

storage/reheating

Store the Chocolate Mousse Cake in the refrigerator, covered, for up to 5 days.
This cake is best enjoyed cold. It does not require reheating and should not be frozen, as the mousse texture can become grainy.

FAQs

What kind of chocolate is best for this cake?

Dark chocolate with around 70% cocoa content provides the best balance of richness and sweetness for this recipe.

Can I make this cake in advance?

Yes, this cake is ideal for making a day ahead since it requires several hours in the fridge to set properly.

Can I use milk chocolate instead of dark chocolate?

You can, but the result will be sweeter and less rich. Adjust sugar quantity if desired.

How do I prevent the mousse from deflating?

Be sure to fold the whipped cream gently into the cooled chocolate mixture to maintain its airy texture.

Can I use store-bought whipped cream?

Freshly whipped cream is recommended for the best texture, but store-bought can work in a pinch.

What can I top the cake with?

Consider garnishing with shaved chocolate, cocoa powder, or fresh berries for extra flair.

Is this recipe gluten-free?

Yes, there’s no flour in the ingredients, making it naturally gluten-free. Always check labels for cross-contamination.

Can I use a springform pan?

Yes, a springform pan works well and makes it easier to remove the cake cleanly.

How long should I refrigerate the mousse?

Refrigerate for at least 4 hours to ensure it sets properly before serving.

What’s the best way to slice this cake?

Use a warm knife to make clean cuts. Wipe the blade between slices for the best presentation.

Conclusion

This Chocolate Mousse Cake combines the richness of chocolate with the lightness of mousse in an elegant yet easy dessert. Whether you're serving it at a dinner party or enjoying a slice on your own, it's a decadent delight that’s bound to become a go-to favorite in your recipe collection.

Print