Why You’ll Love This Recipe

Chocolate Mousse Cake is a decadent dessert featuring three irresistible layers: a moist chocolate cake base, a silky chocolate mousse center, and a rich chocolate ganache topping. Each layer brings a unique texture and flavor, making every bite a heavenly experience. Perfect for celebrations or whenever you’re craving an indulgent treat, this cake is a showstopper that satisfies both visually and taste-wise.

ingredients

Chocolate Mousse Cake Recipe (3 Layers of Bliss)

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the chocolate cake layer

flour
unsweetened cocoa powder
baking powder
baking soda
salt
granulated sugar
eggs
vegetable oil
vanilla extract
buttermilk
hot water or coffee

For the chocolate mousse layer

semi-sweet chocolate
heavy cream (divided)
gelatin (optional, for extra stability)
powdered sugar
vanilla extract

For the ganache topping

semi-sweet or dark chocolate
heavy cream
butter (for shine, optional)

directions

Make the chocolate cake layer

Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, oil, and vanilla until well combined.
Add buttermilk and mix, then gradually stir in the dry ingredients.
Slowly incorporate hot water or coffee to thin the batter.
Pour into the pan and bake for 25-30 minutes or until a toothpick comes out clean.
Cool completely in the pan.

Make the chocolate mousse layer

Melt the chocolate with a portion of heavy cream until smooth, then cool slightly.
If using gelatin, dissolve it in cold water, then melt and add to the chocolate mixture.
Whip the remaining heavy cream with powdered sugar and vanilla until soft peaks form.
Fold the whipped cream gently into the chocolate mixture until fully combined.
Spread mousse evenly over the cooled cake and chill for at least 1 hour.

Make the ganache topping

Heat heavy cream just until boiling, then pour over chopped chocolate.
Let sit for a minute, then stir until smooth.
Add butter for extra gloss, if desired.
Pour ganache over the mousse layer and smooth with a spatula.
Chill again until set, about 1–2 hours.

Servings and timing

This recipe yields 10–12 slices.
Preparation time: 30 minutes
Baking time: 25–30 minutes
Chilling time: 2–3 hours
Total time: 3–4 hours

Variations

Add a splash of espresso to enhance the chocolate flavor.
Use white or milk chocolate for the mousse layer for a twist.
Top with fresh raspberries or chocolate shavings for garnish.
Make mini versions in individual dessert rings or jars.

storage/reheating

Store Chocolate Mousse Cake in the fridge, covered, for up to 5 days.
For longer storage, freeze slices for up to 2 months; thaw overnight in the fridge.
This cake is best enjoyed chilled and does not require reheating.

FAQs

Can I make this cake ahead of time?
Yes, it’s even better when chilled overnight before serving.

Do I need to use gelatin in the mousse?
Gelatin helps with stability but is optional. Without it, the mousse will be softer.

Can I use boxed cake mix for the base?
Absolutely, a chocolate cake mix can be used to save time.

How do I slice it cleanly?
Use a hot knife (run under hot water and wiped dry) for clean slices.

Is it very sweet?
The balance of mousse and ganache provides rich chocolate flavor without being overly sweet.

Can I make it gluten-free?
Yes, just use a 1:1 gluten-free flour substitute in the cake layer.

What’s the best chocolate to use?
High-quality baking chocolate or couverture chocolate yields the best flavor and texture.

Conclusion

Chocolate Mousse Cake is a luxurious, layered dessert that brings together rich flavors and creamy textures for a truly indulgent treat. Whether you’re celebrating something special or simply treating yourself, this cake delivers elegance and deliciousness in every bite.