Chocolate Mousse Cake: A Silky, Decadent Showstopper

When I’m in the mood for something rich, smooth, and deeply chocolatey, I make this chocolate mousse cake. It’s a dreamy layered dessert with a soft cake base and a thick, airy mousse that melts in the mouth. Elegant yet easy to make, this is the kind of cake I serve when I really want to impress—with minimal effort.

Why You’ll Love This Recipe

I love how this cake delivers on every chocolate lover’s fantasy. The contrast between the dense cake base and the light mousse on top creates the perfect bite—rich, creamy, and not too heavy. It feels like a fancy patisserie dessert, but it’s simple enough to make at home. No frosting needed—just layers of chocolate and texture that speak for themselves.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake base:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Eggs

• Granulated sugar

• Vanilla extract

• Milk

• Butter or oil

For the chocolate mousse:

• Semi-sweet or dark chocolate, chopped

• Heavy cream (divided)

• Powdered sugar

• Vanilla extract

• Gelatin (optional, for a firmer set)

• Optional: espresso powder to enhance the chocolate flavor

For topping (optional):

• Cocoa powder or chocolate shavings

• Whipped cream

• Fresh berries

Directions

1. I preheat the oven to 350°F (175°C), line a springform pan with parchment, and lightly grease the sides.

2. I prepare the cake base by mixing dry ingredients in one bowl and wet in another, then combining and stirring until smooth.

3. I pour the batter into the pan and bake for 20–25 minutes, until the center is set and a toothpick comes out clean.

4. While the cake cools, I melt the chocolate with half the cream and stir until smooth, then let it cool slightly.

5. In another bowl, I whip the remaining cream with powdered sugar and vanilla until soft peaks form.

6. I gently fold the whipped cream into the melted chocolate until fully combined. If using gelatin, I dissolve it in warm water and mix it into the chocolate first.

7. I spread the mousse over the cooled cake layer, smooth the top, and refrigerate for at least 4 hours or until firm.

8. Just before serving, I dust the top with cocoa powder or decorate with whipped cream and berries.

Servings and timing

This cake serves 8–10 slices. It takes about 25 minutes to prep, 25 minutes to bake, and at least 4 hours to chill.

Variations

• I sometimes use white or milk chocolate for the mousse if I want something sweeter or creamier.

• For a nutty twist, I fold in chopped hazelnuts or add a thin layer of nut butter on the cake base.

• A splash of liqueur or a dash of cinnamon in the mousse adds a unique twist.

• I’ve also made it in individual cups for a more elegant presentation at dinner parties.

Storage/reheating

I store the cake in the fridge for up to 4 days, covered tightly. It’s best served cold straight from the fridge or left out for a few minutes to soften slightly. I don’t freeze it—the texture of the mousse changes too much after thawing.

FAQs

Can I make this cake ahead?

Yes, and I usually do. It’s perfect for making the night before since it needs to chill and set. It slices better and tastes even more delicious the next day.

What kind of chocolate should I use?

I use good-quality semi-sweet or dark chocolate (60–70% cocoa) for the best flavor. Avoid chocolate chips—they don’t melt as smoothly.

Can I skip the gelatin?

Yes. The mousse will still set softly thanks to the whipped cream, though it’ll be more delicate. If I want clean, firm slices, I use a little gelatin.

Is the cake layer dense?

It’s soft and moist, but a bit firmer than a regular cake so it holds up well under the mousse. I love how it gives structure to the dessert.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend in the cake base and make sure all other ingredients are certified gluten-free.

Conclusion

This chocolate mousse cake is one of those desserts that looks stunning, tastes incredible, and feels like a reward in every bite. It’s rich without being overwhelming, smooth with just enough structure, and always a hit with anyone I serve it to. Whether for a celebration or just because, it’s a chocolate masterpiece I come back to again and again.

Chocolate Mousse Cake: A Silky, Decadent Showstopper

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• Author: Linda
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: ~5 hours
• Yield: Serves 8–10
• Category: Dessert, Cake
• Method: Baking, Chilled
• Cuisine: French-Inspired, American
• Diet: Vegetarian

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Description

Chocolate Mousse Cake is a rich and elegant layered dessert featuring a moist chocolate cake base topped with silky, airy chocolate mousse. This no-frosting showstopper is perfect for holidays, dinner parties, or celebrations, delivering deep chocolate flavor with light, creamy texture—easy to make, and even easier to impress.

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Ingredients

• For the cake base:
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Eggs
• Granulated sugar
• Vanilla extract
• Milk
• Butter or oil
• For the chocolate mousse:
• Semi-sweet or dark chocolate, chopped
• Heavy cream (divided)
• Powdered sugar
• Vanilla extract
• Optional: Gelatin for firmer set
• Optional: Espresso powder to enhance chocolate flavor
• For topping (optional):
• Cocoa powder or chocolate shavings
• Whipped cream
• Fresh berries

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Instructions

1. Preheat oven to 350°F (175°C). Line a springform pan with parchment and grease the sides.

2. In a bowl, whisk flour, cocoa powder, baking powder, and salt.

3. In a separate bowl, beat eggs, sugar, milk, vanilla, and melted butter or oil. Combine wet and dry ingredients until smooth.

4. Pour into pan and bake 20–25 minutes or until a toothpick comes out clean. Let cool completely.

5. For mousse, melt chocolate with half of the cream. Stir until smooth and cool slightly.

6. In a bowl, whip remaining cream with powdered sugar and vanilla until soft peaks form.

7. Gently fold whipped cream into the chocolate mixture. If using gelatin, dissolve and add before folding.

8. Spread mousse over cooled cake. Smooth top and refrigerate for 4+ hours until firm.

9. Before serving, dust with cocoa powder and garnish with whipped cream or berries if desired.

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Notes

• Use milk or white chocolate for a sweeter version.
• Add chopped nuts or a nut butter layer for texture.
• A dash of liqueur or cinnamon adds a unique twist.
• Make individual mousse cakes in cups for elegant plating.
• Best made the night before for easier slicing and deeper flavor.