Chocolate Mousse Cake Recipe
If you’re searching for a show-stopping dessert that’s as decadent as it is dreamy, look no further than this Chocolate Mousse Cake. Imagine a rich, tender chocolate cake layered with a cloud of silky mousse, all finished with your favorite chocolatey toppings. It’s the kind of treat that transforms any gathering into a celebration, and it’s surprisingly straightforward to make at home. Whether you’re serving it for a birthday, a dinner party, or just a quiet night in with a fork and a good movie, this cake is always the star of the table.
Ingredients You’ll Need
The beauty of this Chocolate Mousse Cake is how a handful of pantry staples turn into something truly magical. Every ingredient plays a key role, from the deep cocoa notes to the fluffy whipped cream, building layers of flavor and texture you’ll love.
- All-purpose flour: The foundation for the cake’s structure, giving it just the right crumb and softness.
- Unsweetened cocoa powder: Delivers that deep, rich chocolate flavor we all crave in every bite.
- Baking soda: Helps the cake rise to the perfect height while keeping it light.
- Salt: Just a pinch balances the sweetness and enhances the chocolate’s complexity.
- Unsalted butter, softened: Adds richness and makes the cake beautifully tender.
- Granulated sugar: Sweetens the cake and helps with moisture and texture.
- Large eggs: Bind everything together and add structure.
- Vanilla extract: Brings warmth and depth, making the chocolate flavors pop.
- Sour cream: The secret to an ultra-moist, slightly tangy cake base.
- Hot water: Blooms the cocoa powder and keeps the crumb luscious.
- Heavy whipping cream: The heart of the mousse, giving it that irresistible lightness.
- Semi-sweet chocolate, chopped: Melts into the mousse for the ultimate chocolatey layer.
- Powdered sugar: Sweetens the mousse without any graininess.
- Whipped cream, chocolate shavings, or cocoa powder (optional): The perfect finish for both looks and extra flavor.
How to Make Chocolate Mousse Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This little bit of prep ensures your Chocolate Mousse Cake releases effortlessly when it’s time to serve, and the parchment gives a smooth base for the layers.
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add your eggs, one at a time, beating well after each addition, then blend in the vanilla. Next, mix in the sour cream, which gives the cake its moist crumb. Gradually add the dry ingredients, alternating with the hot water, and mix until you have a smooth, luscious batter.
Step 3: Bake the Cake Layer
Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This is when your kitchen starts to smell like heaven! Once baked, let the cake cool completely in the pan. Patience is key here, as a cool cake is essential for the next step.
Step 4: Prepare the Chocolate Mousse
While your cake cools, it’s time for the star of the show: the mousse. Melt the chopped semi-sweet chocolate in a heatproof bowl set over simmering water, or gently in the microwave in short bursts. Let it cool slightly so it doesn’t deflate your cream. In another bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold the melted chocolate into the whipped cream, being careful not to overmix. The result should be smooth, airy, and oh-so-chocolatey.
Step 5: Assemble and Chill
With your cake layer cooled, spread the chocolate mousse evenly over the top while the cake is still in the springform pan. Smooth the surface for a picture-perfect finish. Refrigerate the whole cake for at least 4 hours, or overnight if you can wait, so the mousse sets into a dreamy, sliceable layer.
How to Serve Chocolate Mousse Cake
Garnishes
Dress up your Chocolate Mousse Cake with a flourish of whipped cream, a sprinkle of chocolate shavings, or a dusting of cocoa powder. Each option adds its own charm and an extra punch of flavor or texture, guaranteeing that your dessert looks as gorgeous as it tastes.
Side Dishes
This cake is plenty decadent on its own, but it pairs beautifully with fresh berries or a scoop of vanilla ice cream. The fruit offers a pop of brightness that contrasts with the chocolate, while the ice cream adds another layer of creamy indulgence.
Creative Ways to Present
If you’re feeling playful, consider slicing your Chocolate Mousse Cake into small squares for a dessert platter, or serve individual portions in glass jars for a modern twist. A drizzle of raspberry sauce or salted caramel over each slice is a guaranteed way to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Mousse Cake covered in the refrigerator. It will stay fresh and delicious for up to three days, making it a perfect treat to enjoy a slice at a time.
Freezing
Yes, you can freeze Chocolate Mousse Cake! Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to one month. Thaw overnight in the fridge before serving for the best texture.
Reheating
This cake is best enjoyed chilled, so no reheating is necessary. If you’ve just taken it out of the freezer, allow it to thaw in the refrigerator rather than at room temperature to maintain the mousse’s light, fluffy consistency.
FAQs
Can I use bittersweet chocolate instead of semi-sweet for the mousse?
Absolutely! Bittersweet chocolate will give your mousse a deeper, more intense chocolate flavor. Just make sure to taste the mousse before assembling, and adjust the sweetness if desired.
What if I don’t have a springform pan?
A regular 9-inch round cake pan works in a pinch, but a springform pan makes serving and presentation much easier, since the mousse layer is delicate. If using a standard pan, line it with parchment that overhangs the edges for easy lifting.
Can I make this Chocolate Mousse Cake gluten free?
Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour. Check that your cocoa powder and chocolate are certified gluten free, and you’ll have a deliciously gluten-free dessert.
How far in advance can I make this cake?
Chocolate Mousse Cake can be made a full day ahead. In fact, letting it chill overnight helps the flavors meld and the mousse set perfectly for clean slices the next day.
What’s the best way to get clean slices?
Use a sharp knife dipped in hot water and wiped clean between each cut. This little trick ensures each slice looks as neat and inviting as the first.
Final Thoughts
If you’ve been looking for an excuse to indulge, let this be it! You’ll fall in love with every layer of this Chocolate Mousse Cake, and so will everyone lucky enough to share a slice. Give it a try and make your next dessert moment feel extra special.
Print
Chocolate Mousse Cake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Chocolate Mousse Cake is a decadent layered dessert featuring a rich cocoa cake base topped with a light and fluffy chocolate mousse. Perfect for special occasions or elegant dinner parties, this make-ahead cake combines the deep flavors of semi-sweet chocolate with a creamy mousse layer that sets beautifully after chilling. Garnish with whipped cream or chocolate shavings for an extra touch of sophistication.
Ingredients
For the Cake Layer:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot water
For the Chocolate Mousse:
- 1 1/2 cups heavy whipping cream
- 8 oz semi-sweet chocolate, chopped
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Topping (optional):
- Whipped cream
- Chocolate shavings
- Cocoa powder for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Mix the sour cream into the butter mixture. Gradually add the dry ingredients alternately with hot water, beginning and ending with the dry ingredients, stirring until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared springform pan and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Let the cake cool completely inside the pan.
- Melt Chocolate for Mousse: In a heatproof bowl set over simmering water, melt the chopped semi-sweet chocolate until smooth. Alternatively, melt in the microwave in short intervals, stirring frequently. Allow it to cool slightly.
- Whip Cream: In a separate bowl, beat the heavy whipping cream together with powdered sugar and vanilla extract until soft peaks form.
- Fold in Chocolate: Gently fold the slightly cooled melted chocolate into the whipped cream until the mixture is smooth and fluffy, taking care not to deflate the whipped cream.
- Assemble the Cake: Spread the chocolate mousse evenly over the cooled cake layer while still in the springform pan.
- Chill to Set Mousse: Refrigerate the cake for at least 4 hours, or until the mousse layer is firmly set.
- Garnish and Serve: Before serving, remove the springform pan sides and top the cake with optional whipped cream, chocolate shavings, or a dusting of cocoa powder for a beautiful presentation.
Notes
- This cake can be made a day ahead and stored in the refrigerator to develop deeper flavors.
- For a richer and more intense mousse, substitute semi-sweet chocolate with bittersweet chocolate.
- Be sure the cake layer is completely cooled before adding the mousse to prevent melting and ensure a clean set.
- Use a sharp serrated knife to slice the cake for neat pieces.
- For an added crunch, consider sprinkling chopped nuts between the cake and mousse layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
