Chocolate Mousse Cake

Jump to Recipe Print Recipe
Chocolate Mousse Cake

Yield: 3 Layer Cake
Prep Time: 30 minutes
Bake Time: 25 minutes
Chill Time: 1 hour

How To Make Chocolate Mousse Cake

Top-down view of baking ingredients including flour, cocoa powder, sugar, chocolate chips, eggs, oil, milk, vanilla extract, and baking powder arranged on a white surface.

Equipment:

  • 2 9-inch round baking pans
  • 10 inch springform pan
  • Parchment Paper
  • Saucepan/Po

Ingredients:

Chocolate Cake

  • 3 cups white granulated sugar
  • 2 â…” cup all purpose flour
  • 1 cup cocoa powder
  • 3 tablespoons chocolate pudding powder
  • 2 ½ teaspoons baking soda
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 3 eggs
  • 1 ½ cups buttermilk
  • ¾ cup vegetable oil
  • 2 ½ teaspoons vanilla extract
  • 1 ½ cups boiling water

Chocolate Mousse

  • 2 eggs
  • ¼ cup white granulated sugar
  • 2 cups heavy cream, divided
  • ¾ cup semi-sweet chocolate chips

Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • 1 cup heavy cream
  • Sea salt, topping

Step-by-Step Guide

Preheat your oven to 350°F (175°C) and line two 9-inch round baking pans with parchment paper. Lightly grease the sides.

In a large mixing bowl, whisk together the sugar, flour, cocoa powder, chocolate pudding powder, baking soda, baking powder, and salt.

Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth. Carefully pour in the boiling water and mix until fully combined—the batter will be thin.

  • A clear bowl containing three raw eggs, vanilla extract, and sugar on a white surface, viewed from above.
  • A clear bowl containing a yellow batter with cocoa powder sprinkled on top, placed on a white surface.
  • A glass bowl containing chocolate batter topped with a pile of flour and baking powder on a white surface.

Divide the batter evenly between the two prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely in the pans, then remove and set aside.

  • A round chocolate cake with a dark, textured top sits in a bowl lined with white parchment paper on a white surface.
  • A round, baked chocolate cake sits on a sheet of white parchment paper against a plain white background.

To make the chocolate mousse, whisk the eggs and sugar together in a saucepan until combined before turning on the stove. Then turn on medium-low heat and whisk constantly, adding 1 cup of heavy cream, until the mixture is warm and slightly thickened, about 3–4 minutes. Remove from heat.

  • A clear glass bowl containing two raw eggs and a mound of white sugar on a white surface.

In a separate saucepan, heat the other 1 cup of heavy cream until steaming.

Remove from the heat and pour in the chocolate chips.

Whisk together until smooth and completely melted.

  • A white saucepan contains a creamy yellow mixture with a pile of chocolate chips in the center, viewed from above on a white background.
  • A cream-colored saucepan with a light wooden handle contains a pale yellow, foamy mixture with small dark specks on a white background.
  • A white saucepan with a wooden handle contains a dark brown liquid mixture, possibly melted chocolate or sauce, viewed from above on a white surface.

Now take the set aside egg mixture and pour the chocolate into the pan, mixing until combined.

In a separate bowl, whip 1 cup of the heavy cream to soft peaks.

Then whip the cream while adding in the chocolate mixture in batches until smooth.

Refrigerate the mousse for 15–20 minutes to slightly firm up before assembling.

To assemble the cake, place one cooled cake layer in the bottom of a 10-inch springform pan.

Spread the chilled mousse evenly over the top, then carefully place the second cake layer on top of the mousse.

Lightly press to set.

Cover and refrigerate for 30 minutes while you make the ganache.

For the ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.

Pour over the chocolate chips in a heatproof bowl and let sit for 1–2 minutes, then stir until smooth and glossy.

Pour the ganache over the top of the chilled cake, spreading it to the edges.

  • A round, baked chocolate cake in a circular metal pan is shown on a plain white surface.
  • A round black baking pan filled with unbaked chocolate cake batter sits on a plain white surface.

Sprinkle a pinch of flaky sea salt over the top.

  • A round dessert covered in smooth, glossy chocolate glaze, photographed from above on a plain white background.
  • A round chocolate-glazed cake is pictured from above on a plain white surface.

Refrigerate the entire cake for another 30 minutes, or until set.

Slice and serve!

A slice of chocolate layer cake with chocolate frosting on a white plate, accompanied by a gold fork, with chocolate chips scattered nearby.

Chocolate Mousse Cake

Print Recipe
A close-up of a chocolate cake with a thick layer of chocolate ganache dripping down the sides, sitting on a white plate.
Prep Time:30 minutes
Cook Time:25 minutes
Chill Time:1 hour
Total Time:1 hour 55 minutes

Equipment

  • 2 9-inch round baking pans
  • 10-inch springform pan
  • Parchment paper
  • Saucepan/Po

Ingredients

Chocolate Cake

  • 3 cups white granulated sugar
  • 2 â…” cup all purpose flour
  • 1 cup cocoa powder
  • 3 tablespoons chocolate pudding powder
  • 2 ½ teaspoons baking soda
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 3 eggs
  • 1 ½ cups buttermilk
  • ¾ cup vegetable oil
  • 2 ½ teaspoons vanilla extract
  • 1 ½ cups boiling water

Chocolate Mousse

  • 2 eggs
  • ¼ cup white granulated sugar
  • 2 cups heavy cream divided
  • ¾ cup semi-sweet chocolate chips

Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • 1 cup heavy cream
  • Sea salt topping

Instructions

  • Preheat your oven to 350°F (175°C) and line two 9-inch round baking pans with parchment paper. Lightly grease the sides.
  • In a large mixing bowl, whisk together the sugar, flour, cocoa powder, chocolate pudding powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth. Carefully pour in the boiling water and mix until fully combined—the batter will be thin.
  • Divide the batter evenly between the two prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans, then remove and set aside.
  • To make the chocolate mousse, whisk the eggs and sugar together in a saucepan until combined before turning on the stove. Then turn on medium low heat and whisk constantly, adding 1 cup of heavy cream, until the mixture is warm and slightly thickened, about 3–4 minutes. Remove from heat.
  • In a separate saucepan, heat the other 1 cup of heavy cream until steaming. Remove from the heat and pour in the chocolate chips. Whisk together until smooth and completely melted.
  • Now take the set aside egg mixture and pour the chocolate into the pan, mixing until combined.
  • In a separate bowl, whip 1 cup of the heavy cream to soft peaks. Then whip the cream while adding in the chocolate mixture in batches until smooth. Refrigerate the mousse for 15–20 minutes to slightly firm up before assembling.
  • To assemble the cake, place one cooled cake layer in the bottom of a 10-inch springform pan. Spread the chilled mousse evenly over the top, then carefully place the second cake layer on top of the mousse. Lightly press to set. Cover and refrigerate for 30 minutes while you make the ganache.
  • For the ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour over the chocolate chips in a heatproof bowl and let sit for 1–2 minutes, then stir until smooth and glossy.
  • Pour the ganache over the top of the chilled cake, spreading it to the edges. Sprinkle a pinch of flaky sea salt over the top.
  • Refrigerate the entire cake for another 30 minutes, or until set. Slice and serve!

Similar Posts