If you’ve ever craved a dessert that’s both decadently rich and undeniably elegant, this Chocolate Mousse Cake Recipe is going to steal your heart (and your taste buds)! Picture this: a fluffy chocolate cake topped with an impossibly creamy chocolate mousse, all crowned with clouds of whipped cream and delicate chocolate shavings. Every bite is a melt-in-your-mouth symphony that’s perfect for celebrations, dinner parties, or whenever you want to treat yourself to something truly special.

Chocolate Mousse Cake Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised by how approachable the ingredient list is for such a show-stopping dessert. Every component in this Chocolate Mousse Cake Recipe brings its own magic, from the deep cocoa in the base to the silky richness of the mousse and those dreamy toppings.

All-purpose flour: The sturdy backbone that gives the cake base its perfect structure without making it dense.
Unsweetened cocoa powder: Delivers intense chocolate flavor and gives the cake its signature dark hue.
Baking powder: Ensures your cake rises beautifully—don’t skip this little lift of leavening.
Salt: A pinch is all you need to balance sweetness and intensify chocolate notes.
Large eggs: Whisked until pale and airy, they provide the cake base with lift and tenderness.
Granulated sugar: Adds just the right amount of sweetness to the cake, allowing the chocolate to shine.
Whole milk: Improves the cake’s crumb and keeps it wonderfully moist.
Vegetable oil: Yields a softer, more tender cake—better than butter in this case!
Vanilla extract: Rounds out the flavors and adds fragrant warmth.
Semi-sweet chocolate (8 ounces, chopped): The hero of the mousse layer, creating that luscious, dreamy texture and flavor.
Unsalted butter: Blends into the melted chocolate, resulting in an extra-silky mousse with a hint of richness.
Heavy whipping cream (1 1/2 cups, divided): The secret behind both the airy mousse and the billowy whipped topping.
Powdered sugar: Sweetens the whipped cream and helps it hold its shape.
Whipped cream and chocolate shavings (optional): These finishing touches make your Chocolate Mousse Cake Recipe absolutely irresistible—don’t skip them if you adore a little extra flair.

How to Make Chocolate Mousse Cake Recipe

Step 1: Prepare the Cake Base

Start by preheating your oven to 350°F and greasing the bottom of an 8-inch springform pan. Whisk together your flour, cocoa powder, baking powder, and salt in a bowl for a uniform, lump-free dry mix. Meanwhile, in another bowl, beat the eggs and granulated sugar until thick, pale, and a bit fluffy—this is key for a tender crumb. Gently mix in the milk, oil, and vanilla, then carefully fold in the dry ingredients just till combined. Pour into your lined pan and bake for 18–22 minutes, until a toothpick comes out clean. Let the cake cool completely right in the pan.

Step 2: Make the Chocolate Mousse

Melt your chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until you have a glossy, smooth mixture. Let it cool slightly so it doesn’t melt your whipped cream. In a separate bowl, whip one cup of heavy cream with the powdered sugar until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until you have a uniform, fluffy mousse without any streaks—take your time here for best results.

Step 3: Assemble and Chill

Spread the chocolate mousse evenly over the cooled cake right in the springform pan. Smooth the top and give the pan a gentle tap to break any air pockets. Pop the whole thing in the fridge for at least four hours, or even better, overnight. This step ensures the mousse sets up to a sliceable, cloud-like texture.

Step 4: Final Touches and Serve

Whip the remaining half-cup of heavy cream until soft peaks form. Either pipe it or swirl it across the top of the mousse. For a finishing flourish, sprinkle on some chocolate shavings—the more the merrier! Carefully release the cake from the pan, slice, and watch everyone’s eyes light up as you serve.

How to Serve Chocolate Mousse Cake Recipe

Garnishes

Garnishing transforms this dessert into a true centerpiece. I like to pipe plenty of whipped cream on top, making pretty swirls or rustic dollops. Chocolate shavings, curls, or even a dusting of cocoa powder will add the chic, finishing touch. A berry or two, like raspberries or strawberries, also make a gorgeous pop of color, especially if you want to dress it up for company.

Side Dishes

While Chocolate Mousse Cake Recipe is an absolute showstopper on its own, it pairs wonderfully with sides like fresh berries or a fruit coulis for a light, vibrant counterpoint. A scoop of vanilla bean ice cream never hurts, and a strong espresso or dessert wine makes an elegant pairing for a special meal.

Creative Ways to Present

If you’re feeling playful, cut the cake into dainty squares or serve in parfait glasses with layers of extra mousse and cake crumbs. Individual mini mousse cakes using muffin tins are always a hit at parties. You can even try swirling a bit of raspberry or passion fruit sauce onto the plate for that restaurant-style flair. Let your creativity (and chocolate cravings) run wild!

Make Ahead and Storage

Storing Leftovers

This Chocolate Mousse Cake Recipe stores beautifully in the fridge. Simply cover the cake tightly with plastic wrap or store leftover slices in an airtight container. It’ll stay dreamy and fresh for up to three days, and the flavors often deepen after a night in the fridge.

Freezing

If you want to get ahead on prep, you can absolutely freeze this cake. After chilling and setting, wrap the entire cake or individual slices in plastic wrap and foil. Freeze for up to one month. Let it thaw overnight in the refrigerator for best texture and freshness.

Reheating

This dessert is best served chilled, so reheating isn’t necessary. However, if you’ve just pulled it from the freezer, allow it to come to fridge temperature before serving. Avoid microwaving, as it’ll melt your gorgeous mousse and ruin the texture.

FAQs

Can I use milk chocolate instead of semi-sweet for the mousse?

Yes, you can! Using milk chocolate will make the mousse extra sweet and creamy, though you might want to reduce the powdered sugar just a touch to balance it out. Dark chocolate lovers can go the other direction for a more intense chocolate punch.

What if I don’t have a springform pan?

You can make this Chocolate Mousse Cake Recipe in a regular cake pan lined with plenty of parchment for easy lifting. The springform just makes for easier, neater removal, but don’t let that stop you from enjoying this dessert!

Is this dessert gluten-free?

As written, this recipe is not gluten-free. However, you can easily swap the all-purpose flour for your favorite 1:1 gluten-free blend to make it friendly for guests with gluten sensitivities—no one will know the difference!

How far ahead can I make Chocolate Mousse Cake Recipe?

This cake is perfect for making ahead. It actually improves after resting in the fridge, so feel free to make it a full day in advance. Just add your whipped cream topping and garnishes right before serving for the freshest look.

Can I use store-bought cake for the base?

Absolutely! If you’re tight on time, you can use a prepared 8-inch chocolate cake layer as the base. The homemade mousse topping still makes it special, and no one will ever guess you took a shortcut.

Final Thoughts

If you’re seeking a dessert that looks stunning, tastes even better, and comes together with no tricky techniques, you truly can’t go wrong with this Chocolate Mousse Cake Recipe. Whether you’re celebrating, impressing friends, or just indulging your sweet tooth, give this one a try—you’ll be amazed how quickly it becomes your new go-to treat!

Chocolate Mousse Cake Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 4 hours 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of this Chocolate Mousse Cake. A rich, velvety mousse atop a moist chocolate cake base creates a luscious dessert that will wow your taste buds.

Ingredients

Scale

For the cake base:

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/4 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

For the mousse layer:

8 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1 1/2 cups heavy whipping cream, divided
2 tablespoons powdered sugar

For topping:

Whipped cream and chocolate shavings (optional)

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Instructions

Preheat the oven and prepare the cake base: Preheat to 350°F. Whisk flour, cocoa, baking powder, and salt. Beat eggs and sugar, then add milk, oil, vanilla. Combine dry ingredients and mix. Bake in a springform pan.
Make the mousse layer: Melt chocolate and butter, whip 1 cup of cream with powdered sugar. Fold in the chocolate mixture. Spread over cooled cake.
Chill and serve: Chill the cake for at least 4 hours. Whip the remaining cream and garnish with chocolate shavings before serving.