Name: Chocolate Mousse Cake
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Cuisine: American
Ingredients: For the cake base:; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/2 cup milk; 1/3 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup hot water or brewed coffee; For the chocolate mousse:; 8 oz semi-sweet or dark chocolate, chopped; 1 1/4 cups heavy cream; 3 egg yolks; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1 tsp unflavored gelatin (optional); 2 tbsp water (for blooming gelatin); Optional toppings:; Whipped cream; Chocolate shavings or curls; Fresh berries; Cocoa powder or powdered sugar (for dusting)

Why You’ll Love This Recipe

This cake has the best of both worlds: a fudgy cake base and a creamy, melt-in-your-mouth mousse. It looks impressive but is easier to make than you’d think, and it’s versatile—you can decorate it simply or go all out with toppings. Each bite balances the richness of chocolate with the light texture of mousse, making it irresistible.

Ingredients

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

For the cake base:
all-purpose flour
unsweetened cocoa powder
granulated sugar
baking powder
baking soda
salt
eggs
milk
vegetable oil
vanilla extract
hot water or brewed coffee

For the chocolate mousse:
semi-sweet or dark chocolate, chopped
heavy cream
egg yolks
sugar
unflavored gelatin (optional, for stability)
vanilla extract

Optional toppings:
whipped cream
chocolate shavings or curls
fresh berries
cocoa powder or powdered sugar dusting

Directions

Make the cake base
Preheat oven to 350°F (175°C). Grease and line a springform pan.
In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth. Stir in hot water or coffee.
Pour batter into the pan and bake for 25–30 minutes. Cool completely.
Prepare the mousse
Melt the chocolate in a heatproof bowl over simmering water or in the microwave. Let cool slightly.
Whip heavy cream until soft peaks form.
In a saucepan, whisk egg yolks and sugar over low heat until slightly thickened. (If using gelatin, dissolve it in warm water and stir in.)
Fold the melted chocolate into the egg mixture, then gently fold in whipped cream until smooth.
Assemble the cake
Place the cooled cake base in the springform pan.
Spread the mousse evenly over the cake layer.
Chill in the refrigerator for at least 4 hours or overnight until set.
Finish and serve
Remove from pan and decorate with whipped cream, chocolate shavings, or berries. Slice with a warm knife for clean edges.

Servings and timing

This recipe makes 10–12 servings.
Prep time: 30 minutes
Bake time: 25–30 minutes
Chill time: 4 hours (or overnight)
Total time: about 5 hours

Variations

Triple Chocolate Mousse Cake: Add layers of white, milk, and dark chocolate mousse for a dramatic effect.
Gluten-Free Version: Use a gluten-free flour blend for the cake base.
Mocha Mousse Cake: Add espresso powder to the mousse for a coffee kick.
Berry Chocolate Mousse Cake: Spread raspberry or strawberry jam over the cake before topping with mousse.
No-Bake Option: Use a cookie crust instead of cake for an easy variation.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days.
Do not freeze assembled mousse cake, as the mousse texture may be compromised.
No reheating required—serve chilled for the best flavor and texture.

FAQs

What’s the difference between mousse cake and regular chocolate cake?

Mousse cake includes a creamy mousse layer in addition to cake, making it lighter and creamier than traditional cake.

Can I make this cake ahead of time?

Yes, it’s ideal for making a day before serving since it needs time to chill and set.

Do I need gelatin in the mousse?

Gelatin helps stabilize the mousse, but it’s optional if you serve the cake soon after chilling.

Can I use boxed cake mix?

Yes, you can use a chocolate cake mix for the base to save time.

How do I slice the cake neatly?

Use a sharp knife dipped in hot water and wiped clean between slices.

What type of chocolate works best?

High-quality semi-sweet or dark chocolate gives the richest flavor.

Can I make mini mousse cakes?

Yes, assemble the cake in small ramekins or dessert cups for individual servings.

How long should I chill the mousse layer?

At least 4 hours, but overnight is best for a firm, sliceable texture.

Can I add fruit inside the mousse?

Yes, fold in raspberries, strawberries, or cherries for bursts of fruity flavor.

Can I frost the cake?

It doesn’t need frosting, but you can add a thin layer of whipped cream or ganache for extra indulgence.

Conclusion

Chocolate Mousse Cake is a dreamy combination of rich chocolate cake and light, airy mousse. Elegant yet approachable, it’s the perfect dessert for celebrations or when you want to impress. With endless customization options and its show-stopping presentation, this cake is sure to become a favorite in your baking repertoire.