Chocolate Mousse Cake is an elegant, rich dessert featuring layers of smooth, airy chocolate mousse atop a moist chocolate cake base. This decadent cake combines intense chocolate flavor with a light, creamy texture, making it perfect for celebrations or any time I crave a luxurious treat.

Why You’ll Love This Recipe

I love this recipe because it balances the deep richness of chocolate with a delicate mousse that feels light and fluffy. The contrast between the moist cake and silky mousse creates a truly indulgent experience without being too heavy. Plus, it’s visually stunning and surprisingly simple to make, making it a favorite for special occasions.

Ingredients

For the Chocolate Cake Base:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Chocolate Mousse:

8 oz semi-sweet chocolate, chopped
1 1/2 cups heavy cream, divided
2 tablespoons sugar
1 teaspoon vanilla extract

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, cream the softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.
To make the mousse, melt the chopped chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth. Let cool slightly.
Whip 1 cup of heavy cream with sugar and vanilla extract until soft peaks form.
Fold the melted chocolate gently into the whipped cream until well combined.
In a separate bowl, whip the remaining 1/2 cup heavy cream until stiff peaks form and fold it into the chocolate mixture to lighten the mousse.
Place the cooled cake layer on a serving plate. Spread the chocolate mousse evenly over the cake.
Refrigerate for at least 4 hours, or overnight, until the mousse is set.
Optional: Garnish with chocolate shavings or fresh berries before serving.

Servings and Timing

This recipe serves 8 people and takes about 5 hours total, including chilling time.

Variations

I like to add a layer of raspberry jam between the cake and mousse for a fruity contrast. Using dark chocolate instead of semi-sweet makes the mousse richer. For a more festive touch, topping with whipped cream and toasted nuts or fresh mint adds flavor and texture.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. It’s best served chilled and does not require reheating.

FAQs

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend.

Can I prepare the mousse ahead of time?

Yes, the mousse can be made a day ahead and folded onto the cake before chilling.

Is this cake suitable for freezing?

Yes, I freeze the assembled cake well wrapped for up to 1 month and thaw it overnight in the fridge.

Can I use whipped cream from a can?

Freshly whipped cream yields better texture and stability for the mousse.

How do I prevent the mousse from collapsing?

Gently folding the whipped cream into the melted chocolate and not overmixing helps maintain the mousse’s lightness.

Conclusion

Chocolate Mousse Cake is one of my favorite desserts that combines rich chocolate flavor with a light and creamy texture. It’s elegant, delicious, and perfect for special occasions or whenever I want a decadent treat. With simple ingredients and stunning results, it’s a classic recipe I love making and sharing.

Chocolate Mousse Cake