Chocolate Mousse Cake Recipe
If you’re searching for a showstopping dessert that’s as sophisticated as it is satisfying, look no further than this Chocolate Mousse Cake. With its moist, deeply chocolatey base and a dreamy, cloud-like mousse layer, every bite feels like a celebration. Whether you’re hosting a dinner party or simply indulging your own sweet tooth, this cake brings together the best of both worlds: rich chocolate flavor and a melt-in-your-mouth texture. It’s a true chocolate lover’s dream and is guaranteed to become a new go-to for special occasions.
Ingredients You’ll Need
The beauty of this cake is in its simplicity—each ingredient plays a starring role in the final masterpiece. From the fluffy cake crumb to the silky mousse, you’ll taste how every element enhances the Chocolate Mousse Cake experience.
- All-purpose flour: The base of the cake, giving it just the right structure and softness.
- Unsweetened cocoa powder: Delivers pure, intense chocolate flavor—choose a high-quality cocoa for best results.
- Baking powder: Adds essential lift to keep the cake light and tender.
- Baking soda: Works with the buttermilk and cocoa for a perfectly risen cake with a beautiful crumb.
- Salt: Just a pinch brings out all the chocolate notes and balances the sweetness.
- Granulated sugar: Sweetens the cake and helps it bake up moist and flavorful.
- Unsalted butter (softened): Adds richness and a melt-in-your-mouth texture.
- Large eggs: Bind everything together and give the cake structure.
- Vanilla extract: Infuses warmth and depth, highlighting the chocolate flavor.
- Buttermilk: Makes the cake extra tender and enhances the overall tangy complexity.
- Hot brewed coffee: Intensifies the chocolate and keeps the cake extra moist—don’t worry, you won’t taste the coffee itself.
- Semisweet chocolate (chopped): The star of the mousse, lending it a rich, velvety finish.
- Heavy cream (chilled): Whips up fluffy and light, giving the mousse its signature airy texture.
- Powdered sugar: Sweetens and stabilizes the whipped cream for the mousse.
- Gelatin powder: Ensures the mousse sets perfectly and slices cleanly every time.
- Cold water: For blooming the gelatin and giving the mousse its smooth consistency.
How to Make Chocolate Mousse Cake
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F and greasing a 9-inch springform pan. Lining the bottom with parchment paper makes removal a breeze and keeps the cake intact for that perfect layered look.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures your cake batter will be evenly mixed, with no pesky lumps and a consistent chocolate flavor throughout.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender crumb, so take your time—your patience will be rewarded!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. The mixture should look smooth and glossy, which means it’s ready for the next step.
Step 5: Incorporate Buttermilk and Dry Ingredients
Stir in the buttermilk, then gradually add your dry ingredient mixture, mixing until just combined. This keeps the cake light and prevents over-mixing, which can make it dense.
Step 6: Add Hot Coffee
Slowly pour in the hot brewed coffee, mixing until the batter is smooth. The coffee deepens the chocolate flavor and ensures the cake stays moist and delicious.
Step 7: Bake the Cake
Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan—patience here pays off in easier assembly later!
Step 8: Make the Chocolate Mousse
Sprinkle the gelatin over cold water in a small bowl and let it bloom for 5 minutes. Meanwhile, melt the chopped semisweet chocolate in a heatproof bowl set over simmering water, stirring until smooth. Whip the heavy cream and powdered sugar to soft peaks. Warm the gelatin mixture until dissolved, then whisk it into the melted chocolate. Gently fold the whipped cream into the chocolate mixture until fully combined for a mousse that’s truly divine.
Step 9: Assemble and Chill
Spread the chocolate mousse evenly over the cooled cake, still in the springform pan. Refrigerate for at least 4 hours, or overnight if you have the time, to ensure the mousse sets beautifully. When ready to serve, release the cake from the pan and admire your masterpiece!
How to Serve Chocolate Mousse Cake
Garnishes
Take your Chocolate Mousse Cake to the next level with a few simple, elegant garnishes. Sprinkle chocolate shavings over the top for extra indulgence, or dot the surface with fresh berries for a pop of color and brightness. A dusting of powdered sugar or a few mint leaves add that final bakery-style flourish.
Side Dishes
While this cake is a star on its own, a dollop of freshly whipped cream or a scoop of vanilla ice cream makes each slice even more decadent. If you’re feeling playful, pair it with a raspberry coulis or a drizzle of salted caramel sauce—the combination of flavors is simply heavenly.
Creative Ways to Present
For a truly unforgettable presentation, slice the cake into petite squares and serve as part of a dessert platter. Alternatively, use a ring mold to create individual mini Chocolate Mousse Cakes for dinner parties. Layer in glasses for a stunning trifle effect, or top with edible flowers for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Mousse Cake keeps beautifully! Simply cover the cake with plastic wrap or store slices in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The mousse remains creamy, and the cake won’t dry out.
Freezing
If you want to plan ahead or save a few slices for a rainy day, this cake freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. When you’re ready for dessert, thaw the slices overnight in the fridge for best texture.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t necessary. If the cake has been frozen, let it thaw fully in the refrigerator before serving to preserve the mousse’s airy texture and the cake’s rich flavor.
FAQs
Can I use dark chocolate instead of semisweet for the mousse?
Absolutely! Using dark chocolate will give your Chocolate Mousse Cake an even richer, more intense chocolate flavor. Just be sure to use the same quantity and adjust the sweetness to your liking, since dark chocolate can be a bit more bitter.
What if I don’t have buttermilk?
No worries! You can make a quick buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for a few minutes before using—it will work perfectly in this recipe.
How do I know when the mousse is set?
The mousse will be firm to the touch and will hold its shape when you slice into the cake. Allowing it to chill for at least 4 hours (or overnight) ensures a perfectly set, sliceable mousse layer.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free baking blend. Just make sure it’s a 1:1 substitute for best results, and check that all other ingredients are gluten-free as well.
How far in advance can I assemble the cake?
This is a fantastic make-ahead dessert. You can prepare and assemble the Chocolate Mousse Cake up to 2 days in advance—just keep it chilled and covered until you’re ready to serve for ultimate freshness.
Final Thoughts
This Chocolate Mousse Cake is one of those desserts that always leaves a lasting impression—it’s a labor of love, but every step is worth it when you take that first luscious bite. If you’re ready to wow your family or guests (or just treat yourself!), give this recipe a try and enjoy the compliments that follow!
Print
Chocolate Mousse Cake Recipe
- Total Time: 5 hours
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
This decadent Chocolate Mousse Cake features a moist, rich cocoa-flavored cake base topped with a luscious and airy chocolate mousse. Perfect for special occasions or indulgent desserts, this French-inspired treat combines the deep flavors of semisweet chocolate and coffee-enhanced cake with a creamy mousse layer that sets beautifully after chilling.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot brewed coffee
Mousse:
- 8 oz semisweet chocolate, chopped
- 2 cups heavy cream, chilled
- 1/3 cup powdered sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
Instructions
- Prepare the cake batter: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is fluffy and light in color.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Stir the buttermilk into the butter mixture. Gradually add the dry ingredients to the wet mixture, mixing gently just until combined to maintain cake tenderness.
- Add coffee: Slowly pour the hot brewed coffee into the batter, mixing carefully until the batter is smooth and consistent. The coffee enhances the chocolate flavor.
- Bake the cake: Pour the batter into the prepared springform pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before adding the mousse layer.
- Prepare the gelatin: Sprinkle the gelatin powder over the 2 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes until it has absorbed the water and become gelatinous.
- Melt the chocolate: In a heatproof bowl, melt the chopped semisweet chocolate over simmering water (double boiler method) until smooth, then remove from heat.
- Whip the cream: Using a mixer, whip the chilled heavy cream together with the powdered sugar until soft peaks form, ensuring the cream is light and fluffy.
- Dissolve gelatin: Warm the bloomed gelatin gently until fully dissolved, using a microwave or a double boiler, taking care not to overheat.
- Combine gelatin and chocolate: Whisk the dissolved gelatin into the melted chocolate thoroughly to blend the mixture evenly.
- Fold cream into chocolate: Gently fold the whipped cream into the chocolate mixture until fully combined, taking care to preserve the airy texture of the mousse.
- Assemble the cake: Spread the mousse evenly over the cooled cake base in the springform pan, smoothing the top with a spatula.
- Chill to set: Refrigerate the assembled cake for at least 4 hours or overnight to let the mousse set firmly.
- Serve: Carefully release the sides of the springform pan before slicing. Serve the cake chilled, optionally garnished with chocolate shavings or fresh berries.
Notes
- Top the cake with chocolate shavings or fresh berries for an elegant presentation.
- For a richer, more intense chocolate flavor, substitute dark chocolate for the semisweet chocolate in the mousse.
- This cake can be prepared a day in advance to allow flavors to meld and the mousse to fully set.
- Ensure the heavy cream is well chilled before whipping for best results.
- Do not overmix the batter after adding dry ingredients to keep the cake moist and tender.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 420
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg
