Why Youโll Love This chocolate mousse cake
- Ease of preparation: This chocolate mousse cake recipe simplifies a classic dessert by combining straightforward steps with minimal ingredients. Whether youโre a beginner or a busy baker, the process is manageable and yields impressive results within a few hours, including chilling.
- Health benefits: Enjoy nutritious advantages from high-quality cocoa rich in antioxidants. The recipe allows for reduced sugar and fat options, helping you indulge in a decadent chocolate mousse cake while still considering wellness.
- Versatility: This chocolate mousse cake can be adapted to various dietary needs with vegan substitutions like aquafaba and coconut cream, gluten-free flour options, and low-calorie sweeteners ensuring that everyone can enjoy a delicious and elegant dessert.
- Distinctive flavor: The cake delivers a rich, velvety chocolate flavor, thanks to the blend of dark and milk chocolates in the mousse, a moist chocolate base soaked in cocoa coffee, and a silky ganache topping. This depth of flavor sets it apart from typical chocolate desserts.
Jump To
- 1. Why Youโll Love This chocolate mousse cake
- 2. Essential Ingredients for chocolate mousse cake
- 3. How to Prepare the Perfect chocolate mousse cake: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your chocolate mousse cake
- 5. Mastering chocolate mousse cake: Advanced Tips and Variations
- 6. How to Store chocolate mousse cake: Best Practices
- 7. FAQs: Frequently Asked Questions About chocolate mousse cake
- 8. chocolate mousse cake
Essential Ingredients for chocolate mousse cake
Main Ingredients:
- 3/4 cup (95g) all-purpose flour โ forms tender chocolate cake base (gluten-free option available)
- 2 tablespoons cornstarch โ contributes to soft, delicate crumb
- 1/4 cup (21g) unsweetened Dutch cocoa powder โ deepens chocolate flavor and color
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt โ balances sweetness and enhances flavor
- 1/2 cup (100g) granulated sugar โ sweetens main cake batter
- 1/2 cup (110g) packed dark brown sugar โ adds moisture and richness
- 1/2 cup (120ml) vegetable or olive oil โ keeps cake moist and tender
- 2 large eggs โ structure and richness
- 1 teaspoon vanilla extract โ adds aroma and enhances flavor
- 1/2 cup (120g) sour cream โ enriches and tenderizes cake
- 1/2 cup (120ml) hot coffee or hot water โ activates cocoa, intensifies chocolate taste
- 7 oz (200g) dark chocolate (70% cocoa), chopped โ main component of mousse, bittersweet depth
- 7 oz (200g) milk chocolate, chopped โ adds smooth sweetness to mousse
- 3 large eggs, separated โ yolks add richness; whites create light meringue
- 3 tablespoons (45ml) water โ for gelatin blooming
- 1 1/2 teaspoons unflavored gelatin โ stabilizes mousse texture
- 1 3/4 cups (420ml) heavy cream, divided โ richness for mousse and ganache
- 1/2 teaspoon cream of tartar โ stabilizes meringue
- 1/4 cup (50g) granulated sugar โ sweetens meringue
- 6 oz (170g) dark chocolate, chopped (for ganache)
- 3/4 cup (180ml) heavy cream (for ganache)
Special Dietary Options:
- Vegan: Substitute heavy cream with coconut cream, eggs with aquafaba, and use dairy-free chocolate.
- Gluten-free: Use gluten-free flour and ensure all ingredients are certified gluten-free.
- Low-calorie: Replace sugar with natural low-calorie sweeteners and use light cream alternatives.
How to Prepare the Perfect chocolate mousse cake: Step-by-Step Guide
First Step: Prepare baking equipment and preheat oven
Preheat your oven to 350ยฐF (177ยฐC). Grease a 9-inch springform pan and line the bottom with parchment paper. Secure the pan ring for easy removal after baking.
Second Step: Mix dry ingredients
In a medium bowl, whisk together all-purpose flour, cornstarch, Dutch cocoa powder, baking soda, baking powder, and kosher salt.
Third Step: Combine wet ingredients and sugars
In a separate large bowl, beat granulated sugar, brown sugar, and vegetable oil until the mixture resembles wet sand. Add eggs one at a time, then stir in vanilla extract and sour cream to create a smooth batter.
Fourth Step: Incorporate dry ingredients and coffee
Add half the dry mixture to the wet batter, mix gently, then pour in hot coffee or water. Stir until the batter is smooth, then fold in remaining dry ingredients.
Fifth Step: Bake and cool the cake
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Cool the cake completely on a wire rack. Level the top, reattach the pan ring, and line sides with acetate sheets for a neat mousse border.
Sixth Step: Soak the cake
Mix hot coffee with cocoa powder until dissolved. Evenly spoon this soak over the cake to enhance moistness and chocolate flavor.
Seventh Step: Make the chocolate mousse
Melt dark and milk chocolates over a double boiler and allow to cool slightly. Whisk egg yolks into the melted chocolate one at a time. Bloom gelatin in water. Warm half the heavy cream until steaming, whisk in gelatin until dissolved, then combine gradually with the chocolate mixture. Fold in the remaining chilled cream gently.
Eighth Step: Prepare meringue and combine with mousse
Whip egg whites and cream of tartar to frothy peaks, gradually add sugar, and whip to soft peaks. Gently fold whipped cream into chocolate mixture, then fold in meringue for a light, airy mousse.
Ninth Step: Assemble and chill
Pour mousse over soaked cake in the pan lined with acetate collar. Refrigerate at least 4 hours or overnight for proper set.
Final Step: Prepare ganache and finish cake
Heat heavy cream until just hot (do not boil). Pour over chopped dark chocolate, sit for 3-5 minutes, whisk until smooth. Remove acetate and pan ring, pour ganache on mousse layer, letting it drip down sides. Chill 30 minutes until ganache sets. Garnish as desired.
Dietary Substitutions to Customize Your chocolate mousse cake
Protein and Main Component Alternatives
- Replace eggs with aquafaba for a vegan-friendly mousse texture.
- Use silken tofu blended with chocolate for a creamy, dairy-free alternative.
Vegetable, Sauce, and Seasoning Modifications
- Swap heavy cream with almond or oat cream for lactose intolerance.
- Add flavor enhancements like vanilla, peppermint, or orange zest to vary taste.
- Use gluten-free flours and sweeteners compatible with dietary needs.
Mastering chocolate mousse cake: Advanced Tips and Variations
- Pro cooking techniques: Gently temper chocolate for a smooth melt and fold ingredients carefully to maintain mousse aeration.
- Flavor variations: Experiment with adding espresso, chili powder, or citrus zest to create unique chocolate mousse cake profiles.
- Presentation tips: Serve in glass containers to showcase mousse layers; garnish with edible flowers or chocolate curls for elegance.
- Make-ahead options: Prepare mousse and ganache a day before assembly for intensified flavor and ideal texture.
How to Store chocolate mousse cake: Best Practices
Refrigeration
Store the chocolate mousse cake chilled in an airtight container for up to 3 days, preserving freshness and texture.
Freezing
Wrap cake tightly with plastic wrap and aluminum foil before freezing for up to 1 month; thaw in refrigerator overnight before serving.
Reheating
Serve chilled for best texture; avoid reheating as it can affect mousse stability and flavor.
Meal prep considerations
Portion mousse cake into individual servings stored in sealed containers for convenient access and to minimize waste.

FAQs: Frequently Asked Questions About chocolate mousse cake
Can I make a chocolate mousse cake gluten free?
Yes, you can make chocolate mousse cake gluten free by replacing the all-purpose flour in the cake batter with a gluten-free baking flour blend, using a 1:1 cup substitution. Make sure all other ingredients, such as cocoa powder and chocolate, are also labeled gluten free. This swap will maintain the texture and flavor while making the cake safe for those with gluten intolerance.
How long can I store chocolate mousse cake, and whatโs the best way to keep it fresh?
Store chocolate mousse cake in an airtight container in the refrigerator where it will stay fresh for up to 5 to 7 days. Before serving, allow the cake to sit at room temperature for about 30 minutes to soften the mousse for the best texture and flavor.
What type of chocolate works best for the mousse and ganache layers?
Use high-quality baking bars with at least 70% cocoa for dark chocolate layers and good-quality milk chocolate for balance. Avoid chocolate chips as they contain stabilizers that affect melting. Pure chocolate bars melt smoothly, resulting in a rich and creamy mousse and ganache with a deep chocolate flavor.
Can I prepare the cake layers or mousse ahead of time?
Yes, you can make the mousse 1 to 2 days ahead and refrigerate it to allow proper setting. Cake layers can be baked, cooled, wrapped tightly, and frozen for up to 3 months. Thaw frozen layers in the refrigerator before assembling the cake to maintain freshness and texture.
What happens if I substitute regular cocoa powder for Dutch-process cocoa in the recipe?
Regular unsweetened cocoa powder is more acidic than Dutch-process cocoa, which can affect the reaction with leaveners like baking soda or powder. Using regular cocoa may result in a slightly different texture or rise in the cake. For best results, follow the recipeโs recommendation or adjust leavening ingredients accordingly.

chocolate mousse cake
- Total Time: 6 hours
- Yield: 8โ10 slices 1x
- Diet: Vegetarian
Description
๐ซ Indulge in the rich and creamy texture of Chocolate Mousse Cake, perfect for satisfying your chocolate cravings with elegance.
๐ This layered dessert combines moist cake, airy mousse, and silky ganache for a luxurious treat thatโs impressive yet achievable at home.
Ingredients
3/4 cup (95g) all-purpose flour
2 tablespoons cornstarch
1/4 cup (21g) unsweetened Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed dark brown sugar
1/2 cup (120ml) vegetable or olive oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120g) sour cream
1/2 cup (120ml) hot coffee or hot water
7 oz (200g) dark chocolate, chopped
7 oz (200g) milk chocolate, chopped
3 large eggs, separated
3 tablespoons (45ml) water
1 1/2 teaspoons unflavored gelatin
1 3/4 cups (420ml) heavy cream, divided
1/2 teaspoon cream of tartar
1/4 cup (50g) granulated sugar
6 oz (170g) dark chocolate, chopped for ganache
3/4 cup (180ml) heavy cream for ganache
Instructions
First Step: Prepare baking equipment and preheat oven. Preheat your oven to 350ยฐF (177ยฐC). Grease a 9-inch springform pan and line the bottom with parchment paper. Secure the pan ring for easy removal after baking.
Second Step: Mix dry ingredients. In a medium bowl, whisk together all-purpose flour, cornstarch, Dutch cocoa powder, baking soda, baking powder, and kosher salt.
Third Step: Combine wet ingredients and sugars. In a separate large bowl, beat granulated sugar, brown sugar, and vegetable oil until the mixture resembles wet sand. Add eggs one at a time, then stir in vanilla extract and sour cream to create a smooth batter.
Fourth Step: Incorporate dry ingredients and coffee. Add half the dry mixture to the wet batter, mix gently, then pour in hot coffee or water. Stir until the batter is smooth, then fold in remaining dry ingredients.
Fifth Step: Bake and cool the cake. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Cool the cake completely on a wire rack. Level the top, reattach the pan ring, and line sides with acetate sheets for a neat mousse border.
Sixth Step: Soak the cake. Mix hot coffee with cocoa powder until dissolved. Evenly spoon this soak over the cake to enhance moistness and chocolate flavor.
Seventh Step: Make the chocolate mousse. Melt dark and milk chocolates over a double boiler and allow to cool slightly. Whisk egg yolks into the melted chocolate one at a time. Bloom gelatin in water. Warm half the heavy cream until steaming, whisk in gelatin until dissolved, then combine gradually with the chocolate mixture. Fold in the remaining chilled cream gently.
Eighth Step: Prepare meringue and combine with mousse. Whip egg whites and cream of tartar to frothy peaks, gradually add sugar, and whip to soft peaks. Gently fold whipped cream into chocolate mixture, then fold in meringue for a light, airy mousse.
Ninth Step: Assemble and chill. Pour mousse over soaked cake in the pan lined with acetate collar. Refrigerate at least 4 hours or overnight for proper set.
Final Step: Prepare ganache and finish cake. Heat heavy cream until just hot (do not boil). Pour over chopped dark chocolate, sit for 3-5 minutes, whisk until smooth. Remove acetate and pan ring, pour ganache on mousse layer, letting it drip down sides. Chill 30 minutes until ganache sets. Garnish as desired.
Notes
โ Use Dutch process cocoa for deeper chocolate flavor and color.
๐ Bloom gelatin properly to ensure the mousse sets firmly and holds its shape.
๐ Let the chilled mousse cake sit at room temperature for about 30 minutes before serving for the best texture.
- Prep Time: 40 minutes
- Chill Time: 4 hours (preferably overnight)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 140 mg
Keywords: Chocolate Mousse Cake, Mousse Cake, Chocolate Dessert, Layered Cake
This chocolate mousse cake looks divine! ๐ I canโt wait to try it for my sisterโs birthday. Just a quick question: can I use dark chocolate instead of milk chocolate, or will that change the texture too much? Thanks for the wonderful recipe!
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