Decadent & Easy Chocolate Mousse Cake Recipe for Chocolate Lovers

Did you know that the global chocolate market is worth over $100 billion, and chocolate mousse cakes are among the top-rated desserts worldwide? If you're a chocolate lover, you're in for a real treat! This easy chocolate mousse cake recipe is the utmost indulgence, offering rich layers of cake, velvety mousse, and a smooth chocolate ganache that will have you coming back for more. Today, let’s dive into this irresistible chocolate mousse cake that will take your taste buds on a delicious journey!

How to Make Chocolate Mousse Cake?

Prep Time: 45 minutes | Cook Time: 35 minutes | Chill Time: 2 hours

Ingredients

For the Cake:

• • • 2 cups granulated sugar
    • 1 3/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 3 large eggs
    • 1 cup milk
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1/2 cup boiling water
    • 1/2 cup hot coffee

For the Chocolate Mousse:

• • • 1/4 cup hot water
    • 1/4 cup unsweetened cocoa powder
    • 2 dark chocolate bars (113 g each), chopped
    • 2 cups heavy whipping cream
    • 6 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract

For the Chocolate Ganache:

• • • 1/2 cup dark chocolate, chopped
    • 1/2 cup heavy cream

Instructions

Preparing the Cake

1. 1. 1. Preheat your oven to 350°F (175°C). Prepare three 8-inch or 9-inch round cake pans by lining the bottoms with parchment paper. This ensures the cake layers come out easily after baking.
      2. In a large bowl, combine the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until everything is well incorporated.
      3. To the dry ingredients, add the eggs, milk, vegetable oil, and vanilla extract. Mix everything together until the batter is smooth and combined.
      4. Carefully stir in the boiling water and hot coffee. This step helps create a moist and tender cake, so don’t worry if the batter seems a little runny—it’s supposed to be like that!
      5. Pour the batter evenly into your prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.

Making the Chocolate Mousse

1. 1. 1. In a small bowl, mix the hot water and cocoa powder until the cocoa is fully dissolved. Set aside.
      2. In a microwave-safe bowl or using a double boiler, melt the chopped dark chocolate. Stir occasionally to avoid burning.
      3. Once the chocolate is melted, mix it with the dissolved cocoa powder until fully integrated. Set aside to cool slightly.
      4. In a separate bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat the mixture with an immersion blender on medium-high speed for 3-4 minutes, until soft peaks form.
      5. Once the cream is whipped, gently fold in the cooled chocolate mixture. Be careful not to deflate the mousse; fold just until the chocolate is fully incorporated.
      6. Cover the mousse and refrigerate for at least 2 hours to allow it to firm up.

Assembling the Cake

1. 1. 1. Place the first layer of cake onto a cake stand or serving plate. Spread about 1.5 cups of chocolate mousse evenly over the top of the first layer.
      2. Add the second layer of cake and spread another 1.5 cups of mousse on top. Finally, top with the third layer of cake and spread the remaining mousse evenly over the top and sides.
      3. Allow the assembled cake to chill in the fridge for at least 1 hour before adding the ganache.

Making the Chocolate Ganache

1. 1. 1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
      2. Pour the hot cream over the chopped dark chocolate. Stir the mixture until smooth and fully combined. Let the ganache cool at room temperature for 30 minutes to thicken slightly.
      3. Once the ganache has cooled and thickened, pour it over the top of the chilled cake. Use a spatula to smooth the ganache over the top and sides for an even, glossy finish.
      4. If desired, top the cake with fresh berries, chocolate shavings, or even a sprinkle of powdered sugar for an extra touch of elegance.
      5. Once the ganache has been set, slice the cake into generous portions. You can serve it immediately or chill it in the fridge until ready to serve!

Tips and Variations for Chocolate Mousse Cake

• For a twist on this classic recipe, try adding a splash of orange liqueur or vanilla extract to the mousse for added depth of flavor.
• Swap out the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Just be sure to check the other ingredients for hidden gluten.
• If you prefer a sweeter ganache, use milk chocolate or white chocolate instead of dark chocolate for a lighter, sweeter flavor.

Health Benefits of Chocolate (in Moderation!)

• Heart Health: Dark chocolate is rich in flavonoids, which have been shown to help lower blood pressure and reduce the risk of heart disease.
• Mood Boosting: Chocolate contains serotonin and endorphins, which can help improve mood and make you feel happy.
• Antioxidants: Dark chocolate is packed with antioxidants, which help fight off free radicals and protect your cells from damage.

Why You’ll Love This Chocolate Mousse Cake

Did you know that chocolate has been proven to improve mood, boost energy, and even offer heart health benefits when consumed in moderation? And this recipe? Well, it’s a chocolate lover’s dream come true. Imagine biting into a rich, moist cake layered with silky chocolate mousse, all topped off with a glossy ganache. It’s like a chocolate symphony in every bite.

This recipe is easy to follow and incredibly rewarding. The cake’s soft texture, paired with the mousse and ganache, gives a melt-in-your-mouth experience that will have your taste buds singing. Perfect for parties, birthdays, or just a weekend treat, this dessert brings all the decadence without any of the hassle.

Make Your Chocolate Mousse Cake Today!

There you have it—your trusted Easy Chocolate Mousse Cake Recipe. This dessert is not only a showstopper but also an absolute chocolate lover’s dream. From the moist cake layers to the creamy mousse and the glossy ganache, every bite is a perfect balance of textures and flavors! 

Kitchen Tools You’ll Need

• Immersion blender for whipping the cream
• Parchment paper for lining the cake pans
• Cake stand or serving plate
• Spatula for spreading mousse and ganache
• Saucepan for heating cream

Ready to start baking? Head to Zulay Kitchen for all the tools you need to create this decadent dessert!

Frequently Asked Questions About This Recipe

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate in place of dark chocolate. Milk chocolate will create a much sweeter ganache and mousse compared to the rich, intense flavor of dark chocolate. 

How long should I refrigerate the mousse?

For the best results, chill the mousse for at least 2 hours in the refrigerator. This allows the mousse to set and firm up, achieving its signature creamy texture. If you need to prepare the cake ahead of time, you can refrigerate the mousse for longer—up to 6 hours or overnight. Just be sure to cover it with plastic wrap or a lid to prevent it from absorbing any fridge odors. 

Can I make the cake layers ahead of time?

Absolutely! Making the cake layers ahead of time is a great option for saving time. You can bake the layers up to a day in advance, allowing them to cool completely. Once cooled, store them in an airtight container at room temperature to keep them fresh.

Is this cake gluten-free?

Yes, you can make this cake gluten-free with a few adjustments. Just swap the all-purpose flour for a gluten-free flour blend. Be sure to choose a blend designed for baking to maintain the right texture. Also, check that all your other ingredients are free from gluten, as some processed ingredients may contain hidden gluten.

How long can I store this cake?

This cake can be stored in the refrigerator for up to 3 days, making it perfect for preparing in advance. Make sure you cover the cake tightly with plastic wrap or place it in an airtight container to preserve freshness. 

Can I use instant coffee instead of brewed coffee?

Yes, you can absolutely substitute instant coffee for brewed coffee in this recipe. To do so, dissolve 1 tablespoon of instant coffee in the boiling water you’re using for the cake batter. The instant coffee will work just as well to enhance the flavor of the chocolate. 

How can I decorate the cake?

Decorating this cake is a fun way to make it extra special. For a simple yet elegant look, top the cake with fresh berries like raspberries, strawberries, or blackberries. Chocolate shavings or curls also work beautifully and add an extra touch of indulgence. For an extra burst of flavor, dust the top with cocoa powder or powdered sugar.