Dessert Recipes

Chocolate Mousse Cake

by Chef Emy
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A Dreamy Dessert with a Fudgy Base and Silky Mousse 🍫✨

If you’re looking to impress with a dessert that’s rich, elegant, and utterly indulgent, this Chocolate Mousse Cake delivers every time. It’s a layered masterpiece—featuring a soft, brownie-like cake base, a light yet luscious chocolate mousse, and a cloud of whipped cream topping.

This make-ahead beauty is ideal for birthdays, dinner parties, or any time you want to wow your guests (or just treat yourself).

Why You’ll Love It

  • 🍫 Double Chocolate Layers: Rich base + airy mousse = perfection.
  • ❄️ Make Ahead Friendly: Chill it, slice it, serve it cold.
  • 🎂 Stunning Presentation: Topped with whipped cream, berries, or chocolate curls.
  • ✨ Light Texture, Big Flavor: Not too heavy, but intensely chocolatey.

Ingredients

For the Cake Base:

  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp salt

For the Chocolate Mousse:

  • 8 oz semi-sweet chocolate, chopped
  • 2 tbsp unsalted butter
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1¼ cups cold heavy cream

For the Whipped Topping:

  • ¾ cup heavy cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Optional Garnish: Chocolate curls, cocoa powder, or fresh berries

Instructions

1. Prepare the Cake Base

  1. Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper.
  2. Melt butter in a mixing bowl. Stir in sugar, then beat in eggs and vanilla until smooth.
  3. Whisk in cocoa powder, flour, and salt until fully combined.
  4. Pour into prepared pan and bake for 18–20 minutes or until set.
  5. Let cool completely in the pan.

2. Make the Chocolate Mousse

  1. Melt the chocolate and butter together in a heatproof bowl until smooth. Set aside.
  2. In a separate bowl, whisk egg yolks and sugar over a double boiler (or heatproof bowl over simmering water) until slightly thickened—about 3 minutes.
  3. Remove from heat and let cool, then whisk into the melted chocolate mixture.
  4. In another bowl, whip cold heavy cream to soft peaks.
  5. Fold the whipped cream gently into the chocolate mixture in batches until smooth and airy.
  6. Spread mousse evenly over the cooled cake base. Refrigerate for 4–6 hours, or until set.

3. Whip and Top

  1. Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  2. Spread over mousse layer or pipe decorative swirls using a piping bag.
  3. Garnish with chocolate curls, a dusting of cocoa powder, or berries for a pop of color.

4. Serve with Style

  • Carefully release the cake from the springform pan.
  • For clean slices, use a warm knife (dip in hot water and wipe dry between cuts).
  • Serve chilled for best texture and flavor.

Recipe Summary

  • ⏰ Prep Time: 40 minutes
  • 🔥 Bake Time: 20 minutes
  • ❄️ Chill Time: 4–6 hours
  • ⏳ Total Time: ~6 hours 30 minutes
  • 🍽️ Servings: 10 slices
  • 🔥 Calories: ~430 kcal per slice

Tips & Variations

  • Make it Mocha: Add 1 tsp of espresso powder to the cake or mousse layer.
  • Flavor Twist: Try using orange zest, raspberry purée, or a splash of liqueur like Grand Marnier in the mousse.
  • Gluten-Free Swap: Use a gluten-free flour blend in the cake base.

Final Thoughts

This Chocolate Mousse Cake is every bit as luxurious as it looks. With its silky mousse and fudgy foundation, it’s the ultimate chocolate lover’s dream. Keep this in your back pocket for when you need a showstopping dessert with surprisingly simple steps.

Save it, share it, bake it—and let me know how it turns out!