Chocolate Mousse Cake Recipe (2024)

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Two layers of chocolate cake are filled with creamy chocolate mousse and covered with chocolate ganache. It doesn't get any more decadent than this.

By

Yvonne Ruperti

Chocolate Mousse Cake Recipe (1)

Yvonne Ruperti

Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.

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Updated February 14, 2023

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Chocolate Mousse Cake Recipe (2)

Why It Works

  • The mousse is made with a cooked, custard-like base, which results in a rich, full-flavored filling while eliminating the food safety concerns associated with raw-egg mousse recipes.
  • Espresso powder adds a complementary depth to the chocolate cake.
  • Using semi-sweet chocolate makes forming the chocolate curls much easier.

Chocolate mousse cake and I have a special kind of thing. I fell in love with this cake at a restaurant during one of my waitressing jobs—it was long before I knew I even wanted to go to culinary school to be a pasty chef. An outrageously sinful chocolate mousse cake was on the menu: layers of moist chocolate cake and creamy chocolate mousse, all piled high with chocolate shavings. Even though it came delivered in a box, frozen and already sliced, I set my sights on a slice of it every night (it didn't help that it was my job to present our dessert tray). However, I wouldn't sit down at a table at the end of my shift, relax, and eat it properly. No, that's what an advanced human would do. I'd shove it in a take out bag, then use one hand to cram it into my face while the other hand drove my car home. My steering wheel was perpetually smeared with chocolate.

Swathed in a shiny chocolate ganache with a pile of delicate chocolate curls on top, this cake is a total showstopper. And what's lying within does not disappoint. Two layers of chocolate cake sandwich a deep, thick layer of insanely decadent egg-enriched chocolate mousse. But it's all copacetic: the eggs in this mousse are cooked. How? By heating them up in a cooked vanilla sauce-like base.

Though the chocolate curls may look intimidating, they're really not hard at all (and dare I say,fun?). The best part is that you don't even have to temper the chocolate. For the chocolate curls, I find that semi-sweet chocolate, or even a lesser quality chocolate, is the easiest to work with. Even if you wind up with shards of chocolate instead of tight rolls, it'll look amazing with the snowy dusting of sugar over the top. Everyone will be dying to know where you bought it.

One final note: This cake is easiest if made over the course of two days. Bake the cake and fill it with mousse the first day; cover with ganache the second.

December 2012

Recipe Details

Chocolate Mousse Cake Recipe

Active90 mins

Total6 hrs

Serves16 servings

Ingredients

  • 3/4 cup (3 3/4 ounces)all-purpose flour

  • 1/3 cup (3/4 ounce)cocoa powder

  • 3/4 teaspoon baking soda

  • 1/2 cup plus 2 tablespoons (about 4 1/3 ounces) packed light brown sugar

  • 2/3 cup sour cream

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1 teaspoon instant espresso powder

  • 2 teaspoons pure vanilla extract, divided

  • 1/4 teaspoon salt

  • 1/3 cup (2 1/3 ounces)granulated sugar

  • 3 large egg yolks

  • 2 3/4 cups plus 2 tablespoons heavy cream, cold, divided

  • 20 ounces bittersweet chocolate, finely chopped, divided

  • 4 ounces semisweet chocolate, finely chopped

  • Confectioners' sugar for dusting cake

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment and spray with nonstick pan spray.

  2. Sift flour, cocoa, and baking soda in a small bowl; set aside. In a medium bowl, whisk brown sugar, sour cream, oil, egg, espresso powder, 1 teaspoon vanilla, and salt until combined. Whisk in dry ingredients until smooth.

  3. Spoon batter into prepared pan and bake until just firm and a toothpick inserted into center comes out clean, 17 to 19 minutes. Transfer pan to wire rack to cool 20 minutes, then remove cake from pan to cool completely, about 1 hour.

  4. In a small bowl, whisk granulated sugar with yolks. In a medium saucepan over medium heat, bring 1/2 cup cream to simmer. Slowly whisk hot cream into egg mixture, then return entire mixture to saucepan. Cook over medium-low heat, stirring, until mixture just thickens, about 1 minute. Whisk in 1 teaspoon vanilla and 12 ounces bittersweet chocolate until smooth. Transfer to a large bowl and let cool to room temperature, about 45 minutes.

  5. Using a stand mixer or hand mixer fitted with whip attachment, whip 1 1/2 cups cream to medium peak. Fold 1/3 of whipped cream into cooled chocolate mixture until combined and smooth. Fold in remaining whipped cream just until no white streaks remain.

  6. Line bottom and sides of springform pan with plastic wrap. When cake is cool, slice into two layers. Place one layer into bottom of pan. Fill with mousse and smooth top. Place second layer on top and gently press to adhere. Cover and chill until set, at least 3 hours.

  7. Place remaining 8 ounces bittersweet chocolate in a medium bowl. In a small saucepan, heat remaining 3/4 cup plus 2 tablespoons cream until simmering. Pour over chocolate and let sit 5 minutes. Whisk until smooth.

  8. Remove sides of springform pan and invert cake onto a large plate. Peel off plastic wrap and replace bottom of springform pan. Invert onto wire rack and set rack into rimmed baking sheet. Pour ganache over cake, allowing it to drip over sides. Chill until set, about 30 minutes. Using an offset spatula, spread any remaining ganache around the sides of cake.

  9. Melt semi-sweet chocolate in microwave or in pan over bowl of barely simmering water. Spread chocolate onto back of flat baking sheet (chocolate should be spread very thin). Chill briefly until just set.

  10. Holding bench scraper at 45-degree angle, scrape 2 to 3-inch wide strips of chocolate until it forms a curl. If chocolate is breaking, it is too cold; let it warm up slightly (see notes). Place curls on cake and dust with confectioners' sugar. Allow cake to warm up slightly at room temperature before serving for the creamiest texture and best chocolate flavor.

Special Equipment

9-inch springform pan, stand mixer or hand mixer

Notes

If chocolate is not forming nice curls, simply make large shards to decorate cake.

Make-Ahead and Storage

This cake is easiest if made over the course of 2 days. Bake the cake and fill with mousse the first day; cover with ganache the second. Chocolate curls can be made ahead and kept wrapped and stored in a cool, dry, place.

Read More

  • Baked Chocolate Mousse Cake
  • No-Bake Chocolate Pumpkin Mousse Pie
  • The Best Chocolate for Baking
  • Cakes
  • Baking
  • Chocolate
Nutrition Facts (per serving)
521Calories
39g Fat
34g Carbs
9g Protein

×

Nutrition Facts
Servings: 16
Amount per serving
Calories521
% Daily Value*
Total Fat 39g51%
Saturated Fat 21g107%
Cholesterol 98mg33%
Sodium 133mg6%
Total Carbohydrate 34g12%
Dietary Fiber 7g24%
Total Sugars 18g
Protein 9g
Vitamin C 0mg1%
Calcium 83mg6%
Iron 8mg42%
Potassium 397mg8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate Mousse Cake Recipe (2024)

FAQs

What is the difference between mousse and mousse cake? ›

A mousse cake has either a base of cake with mousse on top making up the bulk of the dessert or is cake layers with mousse as the filling. A mousse tart is a tart shell which is then filled with mousse. The shell is less like cake and more like a cookie or pie crust, depending on how it's made …

What are the four basic components of a mousse? ›

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

What is the difference between chocolate sauce and chocolate mousse? ›

Mousse contains eggs, butter and cream. The finished dish is served chilled, with whipped cream and/or chocolate sauce. Chocolate sauce is usually made with either cocoa or chocolate along with sugar and some cream. Usually served warm over cake, ice cream, etc.

Does a cake with mousse filling need to be refrigerated? ›

Researching on baking sites as yes it does require that refrigeration as the cake is better served cold. Baker's Tip: The chocolate mousse must chill in the refrigerator before using, so it's a good idea to make it ahead of time or as the chocolate cake layers are cooling.

Is mousse just whipped pudding? ›

Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.

Why is my cake batter like mousse? ›

The cake batter should be mousse-like when it is transferred to the springform pan. If the batter is runny at this stage then it is likely that the chocolate and butter mixture was slightly too warm when it was added to the egg yolks, making the mixture slightly runnier than it should have been.

What makes a good mousse? ›

The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Additionally, the use of high-quality chocolate can contribute to the creaminess of the mousse, as the cocoa butter in the chocolate can help to create a smooth and silky texture.

What is very crucial when making a mousse? ›

This is probably the most crucial step and it's what really defines the consistency of your mousse: adding air bubbles into the mouse. There are roughly two ways to do so: Whisk an ingredient that's good at holding onto air itself, such as heavy cream or eggs. Whip the chocolate mousse as it's cooling down.

What is traditional mousse made of? ›

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base.

What can go wrong when making chocolate mousse? ›

Often homemade mousse can be grainy. That could be because the cream is too cold, making the melted chocolate clump together. Or it could be because you beat the eggs too much. Homemade mousse can also be too thick and heavy, without the light airiness you'd hope for.

Is chocolate ganache the same as chocolate mousse? ›

The key distinction lies in texture. Mousse offers a light and airy sensation that seems to dissolve on the tongue. In contrast, ganache provides a luscious, dense mouthfeel that coats your taste buds.

What is the stabilizer in chocolate mousse? ›

Silky, rich chocolate mousse that is light yet sooo creamy. Stabilized by gelatin, this can be used to fill a pie or cake but is equally as delicious eaten all on its own. Rich enough for a winter date night yet light enough for summer, there's no wrong time to try this beloved, easy chocolate mousse!

Can I freeze a chocolate mousse cake? ›

And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month.

Can you put chocolate mousse in the freezer to set faster? ›

Typically, a chocolate mousse cake will take 4 to 6 hours to set in the freezer. This can vary depending on the size and thickness of the cake, as well as the temperature of the freezer. It's best to check the cake regularly to see if it has set to your desired consistency.

How long is a chocolate mousse cake good for? ›

How to Store Chocolate Mousse Cake Recipe. This Chocolate Mousse Cake must be stored in the fridge. You can store the cake in the springform pan with plastic wrap on top until ready to serve or store it directly on a serving plate, covered. Chocolate Mousse Cake will last up to 4 days.

What is mousse cake? ›

Mousse cake is a type of dessert that has an airy or fluffy texture. The word 'mousse' itself literally translates to “foam” in French due to its really light structure. This light texture can be achieved thanks to the folding technique, which is the movement of gently folding in an “areator” onto a “base”.

Are there different types of hair mousse? ›

Plus, since there are several different types of mousses available depending on what kind of hold you need—from extra strong for those wavy curls down to light hold for straight strands—you're sure to find one that works perfectly for you!

Is all mousse the same? ›

There are different types of mousse for different hair types so depending on what you use it may also offer benefits like shaping curls, boosting hair thickness and even heat protection.

Why is it called mousse? ›

Mousse originated in the 18th century in France, where the word mousse translates as “foam,” describing the airy texture of mousse.

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