Chocolate Mousse Cake is the ultimate indulgent dessert that combines layers of rich, moist chocolate cake, silky chocolate mousse filling, and a glossy ganache topping. Each bite is a melt-in-your-mouth experience of deep chocolate flavor and creamy texture, making it the perfect treat for any special occasion or just when you want to spoil yourself with something decadent.
Why You’ll Love This Recipe
This cake brings together three irresistible components—moist chocolate cake, airy chocolate mousse, and smooth ganache—to create a show-stopping dessert. The combination of textures from the fluffy cake, the creamy mousse, and the rich ganache creates a beautifully balanced dessert that’s both decadent and satisfying. It’s perfect for celebrations, dinner parties, or any time you want to indulge in a truly special treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Chocolate Mousse Filling:
- 8 oz semisweet chocolate, chopped
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Ganache Topping:
- 4 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Directions
For the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the boiling water until the batter becomes thin (this is normal).
- Pour the batter evenly into the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Mousse Filling:
- In a heatproof bowl, melt the semisweet chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate, being careful not to deflate the mousse. Stir until smooth and well combined.
For the Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped semisweet chocolate and let it sit for 2–3 minutes. Stir until smooth and glossy.
Assemble the Cake:
- Place one layer of the cooled chocolate cake on a serving platter.
- Spread a generous layer of the chocolate mousse over the first cake layer.
- Top with the second cake layer and press lightly to secure.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Refrigerate the cake for at least 2 hours to set the mousse and ganache.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 3 hours
Servings: 8 servings
Calories: 550 kcal per serving
Variations
- Fruit Topping: Add fresh berries like raspberries or strawberries on top for a tart contrast to the rich chocolate flavors.
- Dark Chocolate: Swap the semisweet chocolate for dark chocolate for a more intense chocolate flavor.
- Flavored Mousse: Infuse the mousse with coffee, orange zest, or mint for a unique twist.
- Whipped Cream: Add a dollop of freshly whipped cream on top for extra fluffiness.
- Nutty Crunch: Add chopped toasted nuts like hazelnuts or almonds between the layers or as a garnish for added texture.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. The mousse and ganache will remain firm and creamy. This cake is best served cold, as it helps set the mousse and ganache.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be made up to 2 days ahead. It will actually improve in flavor as it sits in the fridge, allowing the mousse and ganache to set perfectly.
Can I freeze the cake?
Yes, you can freeze the individual layers of cake (without mousse and ganache). Wrap tightly in plastic wrap and foil, and store for up to 3 months. Thaw before assembling and adding the mousse and ganache.
Is it necessary to use buttermilk?
Buttermilk adds tenderness to the cake, but if you don’t have it, you can substitute with a mix of regular milk and 1 tablespoon of vinegar or lemon juice.
Can I use a different type of chocolate for the mousse?
You can use milk chocolate or white chocolate, but be aware that the flavor will be sweeter and the mousse texture may change slightly.
How do I prevent the ganache from becoming too thick?
If your ganache becomes too thick while cooling, gently reheat it in the microwave or over a double boiler until it reaches the desired consistency.
Can I serve this cake at room temperature?
While it’s best chilled to set the mousse, you can serve it at room temperature if desired, though the texture of the mousse will be softer.
Conclusion
Chocolate Mousse Cake is the epitome of indulgence—a show-stopping dessert with layers of rich cake, silky mousse, and a glossy ganache. This cake is perfect for special occasions, dinner parties, or simply when you want to treat yourself to something extraordinary. With its luscious textures and balanced flavors, it’s sure to impress anyone lucky enough to enjoy a slice!
PrintChocolate Mousse Cake
A rich and decadent chocolate mousse cake with layers of moist chocolate cake, silky chocolate mousse filling, and a glossy ganache topping, making it the perfect indulgent dessert.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- For the Chocolate Mousse Filling:
- 8 oz semisweet chocolate, chopped
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the Ganache Topping:
- 4 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- For the Chocolate Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Stir in the boiling water until the batter is thin. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the Chocolate Mousse Filling: In a heatproof bowl, melt the semisweet chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cooled chocolate until smooth and well combined.
- For the Ganache Topping: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped semisweet chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
- Assemble the Cake: Place one layer of the cooled chocolate cake on a serving platter. Spread a generous layer of the chocolate mousse over the first cake layer. Top with the second cake layer and press lightly to secure. Pour the ganache over the top of the cake, allowing it to drip down the sides. Refrigerate the cake for at least 2 hours to set the mousse and ganache.
Notes
- Ensure the cake layers have cooled completely before assembling to prevent the mousse from melting.
- If you prefer a firmer mousse, chill the mousse filling before adding it to the cake.
- For added texture, sprinkle crushed chocolate biscuits or chopped hazelnuts between the cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg