Chocolate Mousse Cake – Rich, Silky & Decadent

Few desserts satisfy like a Chocolate Mousse Cake. It’s the ultimate indulgence—rich, smooth mousse layered over a moist chocolate cake base, with a texture that’s both airy and velvety. Every bite delivers deep cocoa flavor and creamy luxury, making it a stunning choice for birthdays, holidays, or romantic dinners.

This layered dessert is surprisingly manageable to make at home. The base is often a simple flourless chocolate cake or moist sponge, while the mousse is whipped to perfection with melted chocolate, cream, and a touch of sweetness.

Serve chilled with a dusting of cocoa or a glossy ganache on top—this cake is a showstopper for any chocolate lover.

Ingredients Overview

Let’s break down the three essential parts of the mousse cake: the cake base, the mousse layer, and the optional toppings.

Chocolate Cake Base

• Dark chocolate or cocoa powder gives it rich flavor.

• Flourless chocolate cake is common—dense, fudgy, and gluten-free.

• Alternatively, use a thin layer of chocolate sponge cake or brownie base for structure.

Chocolate Mousse

• Bittersweet or semi-sweet chocolate (60–70% cocoa) is ideal for a deep but balanced flavor.

• Heavy cream is whipped separately for the signature mousse texture.

• Eggs and/or gelatin can be used to help set the mousse (optional, depending on style).

• A touch of vanilla enhances the chocolate profile.

• Butter may be added for silkiness.

Optional Toppings

• Chocolate ganache: Smooth pour-over layer of chocolate and cream.

• Whipped cream: Soft peaks piped on top for elegance.

• Chocolate shavings, cocoa powder, or berries for decoration.

Step-by-Step Instructions

1. Make the Cake Base

Ingredients:

• 4 oz dark chocolate

• ½ cup unsalted butter

• ½ cup granulated sugar

• 2 eggs

• ¼ cup cocoa powder

• ½ tsp vanilla extract

• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper.

2. Melt chocolate and butter together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth.

3. Whisk in sugar, then eggs one at a time.

4. Sift in cocoa powder, salt, and add vanilla. Stir to combine.

5. Pour batter into the pan and bake for 18–22 minutes until set but fudgy.

6. Let cool completely in the pan.

2. Make the Chocolate Mousse

Ingredients:

• 8 oz bittersweet chocolate, chopped

• 1½ cups heavy whipping cream, cold

• 1 tsp vanilla extract

• 1 tbsp powdered sugar (optional)

• Optional: 1 tsp unflavored gelatin + 1 tbsp water (for firmer set)

Instructions:

1. Melt the chocolate in a heatproof bowl over a double boiler (or microwave in 30-second bursts). Stir until completely smooth. Let cool slightly.

2. If using gelatin: sprinkle it over cold water and let bloom for 5 minutes. Microwave for 5 seconds to melt, then stir into the melted chocolate.

3. In a large bowl, whip the cold cream with vanilla (and sugar, if using) until soft peaks form.

4. Gently fold one-third of the whipped cream into the chocolate to lighten it.

5. Fold in the remaining whipped cream until fully incorporated, being careful not to deflate the mixture.

3. Assemble the Cake

1. Pour the mousse over the cooled cake base in the springform pan.

2. Smooth the top with a spatula.

3. Cover and refrigerate for at least 4 hours, or overnight, until fully set.

4. Add Optional Ganache or Toppings

Ganache (optional):

• ½ cup heavy cream

• 4 oz chopped dark chocolate

Heat cream just to a simmer, pour over chocolate, let sit 1 minute, then stir until glossy. Let cool slightly, then pour over set mousse layer.

Decorations:

• Dust with cocoa powder

• Add chocolate curls or shards

• Top with whipped cream, raspberries, or mint leaves

Tips, Variations & Substitutions

Tips

• Let melted chocolate cool slightly before adding to whipped cream to avoid curdling.

• For clean slices, dip your knife in hot water and wipe dry between cuts.

• Use a springform pan for easy removal.

Variations

• Mocha Mousse Cake: Add 1 tsp espresso powder to the mousse.

• White chocolate version: Swap in white chocolate for the mousse layer and add lemon zest for brightness.

• Nutty base: Use almond flour or a nut-based crust for a gluten-free variation.

Substitutions

• Dairy-free: Use coconut cream instead of heavy cream and dairy-free chocolate.

• Egg-free: Use a simple brownie base and skip mousse recipes that call for eggs.

• Gelatin-free: Simply chill mousse longer for a soft-set texture.

Serving Ideas & Occasions

Chocolate mousse cake is ideal for:

• Dinner parties and holidays

• Anniversaries or romantic occasions

• Make-ahead desserts—it’s even better after chilling overnight

Serve with:

• A cup of espresso or red wine

• Fresh berries or berry coulis

• A side of whipped cream or vanilla bean ice cream

Nutritional & Health Notes

This dessert is indulgent, but can be modified:

• Use dark chocolate (70%) for more antioxidants and less sugar.

• Choose whipping cream without additives.

• Use almond flour or flourless cake base for gluten-free needs.

Approximate nutrition per slice (1/10 of cake):

• Calories: ~350–400

• Protein: ~5g

• Fat: ~25–30g

• Carbs: ~25g

To reduce calories:

• Use a smaller slice or make mini mousse cups in ramekins.

FAQs

Q1: Can I make this ahead of time?

A1: Yes! This cake is best chilled overnight. It holds its shape and flavors deepen after resting.

Q2: Do I need gelatin in the mousse?

A2: Not always. It helps the mousse hold shape, especially for clean slicing, but you can skip it for a softer, more pillowy texture.

Q3: Can I freeze chocolate mousse cake?

A3: Yes—freeze the fully set cake (without ganache or toppings) and thaw overnight in the fridge before serving.

Q4: Can I make this in individual servings?

A4: Absolutely. Use jars, ramekins, or silicone molds for single-serve mousse cakes.

Q5: What’s the best chocolate to use?

A5: Use good-quality bittersweet chocolate with 60–70% cocoa. Brands like Ghirardelli, Lindt, or Valrhona work beautifully.

Q6: Can I make this without a springform pan?

A6: Yes, but you’ll need to line the pan with parchment for easy removal or serve directly from the dish.

Q7: How long does it last in the fridge?

A7: Up to 4 days. Keep tightly covered to prevent absorbing other fridge odors.

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