There’s something magical about a slice of Chocolate Mousse Cake. It’s rich yet airy, sophisticated but easy enough to make at home. Every bite offers a silky, chocolatey mousse on a tender base—something you’d expect from a fancy patisserie.

Whether you’re baking for a birthday, an anniversary, or just because you need a decadent treat, this cake always wins hearts.

I still remember the first time I made it for a dinner party. It looked like it came straight from a bakery, but the moment I sliced into it and saw the perfectly set mousse, I knew I had created something special.

And you can too. This guide walks you through every layer of this beauty—from the buttery base to the luscious mousse to the glossy ganache finish.

Recipe Snapshot

Category	Details
Yield	1 9-inch cake
Serving Size	1 slice
Prep Time	35 minutes
Cook Time	25 minutes
Chill Time	4 hours
Total Time	5 hours
Calories per Serving	~410
Primary Cooking Method	Baking + Chilling
Occasion	Celebrations, Holidays, Dinner Parties
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Chocolate Mousse Cake

Recipe by Angela JonesCourse: DessertCuisine: EuropeanDifficulty: Intermediate

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

410

kcal

A Chocolate Mousse Cake is the perfect balance of richness and elegance, layered with fluffy mousse over a moist chocolate cake base. The mousse is made with real chocolate and whipped cream for an airy, melt-in-your-mouth texture, while the cake layer brings structure and depth.

Whether you’re serving it at a dinner party, enjoying it solo with coffee, or making it for a celebration, this recipe creates a luxurious dessert without needing complex techniques or rare ingredients.

Ingredients

For the Cake Base
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (50g) unsweetened cocoa powder
1/2 cup (60g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup (120ml) milk
For the Chocolate Mousse
1 1/2 cups (350ml) heavy cream (cold)
8 oz (225g) semi-sweet or dark chocolate (chopped)
3 tbsp unsalted butter
1 tsp vanilla extract
1/4 cup (30g) powdered sugar (optional, to taste)
Optional Ganache Topping
4 oz (113g) semi-sweet chocolate, chopped
1/2 cup (120ml) heavy cream

Directions

Prepare the Cake Base
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract.

Sift in the flour, cocoa powder, salt, and baking powder. Mix until just combined. Stir in the milk slowly until the batter is smooth.

Pour into the pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let it cool completely in the pan.
Make the Chocolate Mousse Layer
In a heatproof bowl, combine chopped chocolate and butter. Melt over a saucepan of simmering water (double boiler), stirring occasionally until smooth. Remove from heat and let it cool slightly.

In a separate large bowl, whip cold heavy cream until soft peaks form. Add vanilla extract and powdered sugar if using. Gently fold in the melted chocolate mixture, one-third at a time, until no streaks remain.

Be patient while folding to avoid losing the whipped texture. The goal is to incorporate the chocolate while keeping the volume intact.
Assemble the Layers
Once the cake base is fully cooled, pour the mousse over the top while it’s still in the springform pan. Smooth the surface with a spatula.

Gently tap the pan to release any air bubbles. Cover with plastic wrap and refrigerate for at least 4 hours, or until the mousse is firm to the touch.
(Optional) Add Ganache Topping
In a small saucepan, heat heavy cream until just simmering. Pour over the chopped chocolate and let it sit for 2 minutes, then whisk until smooth.

Let the ganache cool slightly before pouring it over the chilled mousse. Use an offset spatula to spread evenly.

Chill for another 30 minutes before serving. This sets the ganache without affecting the mousse texture underneath.
Slice and Serve
Run a knife along the edge of the springform pan before releasing. Use a warm knife for clean slices. Garnish with chocolate curls, cocoa powder, or fresh berries for a polished look.
If your slices aren’t neat on the first try, refrigerate for another 30 minutes before cutting again.

Extra Tips for the Creamiest Texture and Perfect Slices

Use cold heavy cream for whipping. Warm cream won’t hold volume.
Fold mousse gently to avoid deflating it.
Don’t rush chilling time—the mousse needs time to set properly.
For smoother ganache, let it cool slightly before pouring it on the mousse.
A warm knife (dip in hot water and wipe) gives the cleanest cake slices.
If your mousse is grainy, the chocolate was likely too hot. Let it cool to lukewarm before folding in.

Equipment Checklist

Before you start, gather these essential tools:

9-inch springform pan
Mixing bowls (large and medium)
Electric mixer or stand mixer
Whisk and rubber spatula
Small saucepan
Offset spatula (optional)
Fine mesh strainer (if needed for cocoa)

Make-Ahead Tips for a Stress-Free Experience

You can make the cake base a day ahead and keep it wrapped at room temperature. The mousse can also be made a few hours in advance and stored separately if you plan to assemble later. Fully assembled mousse cake stays well for up to 2 days in the fridge. For events, consider making it the night before for best texture and ease.

How to Store Chocolate Mousse Cake Properly

Store leftover cake in the fridge, tightly covered. It will stay fresh for 3–4 days. For longer storage, freeze slices individually and wrap them well. Thaw in the fridge overnight before serving.

Avoid leaving the cake at room temperature for more than 2 hours, especially in warmer climates.

Frequently Asked Questions

Q: Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be noticeably sweeter. Adjust the sugar in the mousse accordingly.

Q: Can I skip the cake base?
Yes! Use crushed cookies and butter for a no-bake version instead.

Q: I don’t have a springform pan—what should I use?
A regular 9-inch cake pan works too, but line it with plastic wrap or parchment so you can lift the cake out easily.

Q: How long does it take to set in the fridge?
Minimum 4 hours, but overnight is even better.

Q: Can I add coffee to the mousse?
Absolutely! Add 1 tsp of espresso powder to the melted chocolate for a mocha kick.

Serving Suggestions That Wow

Plate your mousse cake slices with a dusting of cocoa powder, chocolate curls, or a spoonful of whipped cream. Add a few fresh raspberries or strawberries on the side to cut through the richness.

For a dinner party, serve with a glass of dessert wine or espresso. It pairs beautifully.

For an elegant touch, drizzle a raspberry coulis or place edible gold flakes on top.

Nutritional Overview

Nutrient	Amount per Serving
Calories	410
Protein	5g
Fat	28g
Carbohydrates	35g
Sugar	24g
Fiber	2g
Calcium	60mg

Values may vary depending on ingredients used.

Final Thoughts

This Chocolate Mousse Cake is not only beautiful—it’s indulgent, smooth, and easier to make than it looks. Every bite is pure chocolate joy, perfect for special celebrations or spoiling yourself with something fancy yet homemade.

With a bit of patience and some good chocolate, this cake will make you look like a pro. So go ahead—gather your tools, melt some chocolate, and whip up a dessert that feels like a hug in every slice.