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Easy Chocolate Mousse Cake Recipe

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Try this easy three layer chocolate mousse cake recipe. Deliciously light and creamy! 

You will surely love this easy Chocolate Mousse Cake Recipe. Moist chocolate cake with a light and creamy chocolate mousse and whipped cream! | www.foxyfolsy.com

I made this Chocolate Mousse Cake for a friend’s birthday party last weekend and it was a great hit! The chocolate cake was moist and soft and the mousse was light and creamy. This was my second time to make this cake but I used different recipes on both occasions. The first was for our 2nd anniversary last December and it turned out fine but I just found out then that dark chocolate cake is not Armin’s favorite and I also learned that the same goes for me. You will surely love this easy Chocolate Mousse Cake Recipe. Moist chocolate cake with a light and creamy chocolate mousse and whipped cream! | www.foxyfolsy.comSo this time I stick with semi-sweet chocolate and skip adding coffee to the cake batter (as  I did on the first one) and the method is a bit different too, I have to say this is the easier method for me and I plan to stick with it! The outcome was perfect, for us anyway and I think for everyone else who had a slice (or two) at the party unless of course, they were just being polite 😉 but from the look of the empty cake stand, I would rather think they were just saying the truth 🙂

You will surely love this easy Chocolate Mousse Cake Recipe. Moist chocolate cake with a light and creamy chocolate mousse and whipped cream! | www.foxyfolsy.com

 

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5 from 1 vote

Chocolate Mousse Cake

You will surely love this easy Chocolate Mousse Cake Recipe. Moist chocolate cake with a light and creamy chocolate mousse and whipped cream!
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Print Rate
Course: Dessert
Cuisine: American
Servings: 10
Calories: 497kcal
Author: Bebs
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes

INGREDIENTS

FOR CHOCOLATE CAKE

  • 1 cup flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cocoa
  • 1/4 cup vegetable oil
  • 1/2 cup boiling water
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla

FOR MOUSSE

  • 1 egg white
  • 7 ounces semi-sweet chocolate - - chopped
  • 1.8 ounces sugar
  • 1 cup whipping cream

FOR CREAM TOPPING

  • 1 cup whipping cream
  • 1 tablespoon Sugar
  • 1 tablespoon gelatin - - bloomed in 2 tablespoon cold milk or water

INSTRUCTIONS

  • For the cake: Grease and flour a 9" or 24cm round pan. In a large bowl, mix all ingredients together, adding the eggs and milk the last. Note that the batter will be runny. Pour batter into the prepared pan and tap it a bit to even out the batter. Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the inserted toothpick comes out clean. Remove from oven and let it cool down. Make sure it is no longer warm when you assemble the cake. Can be made a day in advance. Cover with cling wrap and place in the fridge.
  • For the Mousse: ***If using microwave, place cream in big bowl and heat for 10 seconds on full power, add the semi-sweet chocolate and heat for another 10 seconds. Take out from microwave and stir well. If chocolate is still lumpy, heat it again for another 10 seconds and stir again afterward. Repeat as needed but giving it a good stirring in between and the chocolate should melt slowly without heating too much. ***If not using a microwave, place the bowl with cream on top of a small saucepan with boiling water, make sure the bottom of the bowl does not touch the water. Add chopped chocolates and stir continuously until it melts then remove from heat. Continue stirring until well blended. You now have a ganache. Let the chocolate ganache cool down. Put it in the freezer for 7-10 minutes only until it is cool but do not let it freeze. While waiting, in a separate bowl, make the meringue by combining egg white and sugar and whisk with an electric mixer until stiff peaks form. Take the ganache out of the freezer and whip until it becomes light and fluffy. Fold the meringue into the chocolate mixture with careful strokes just until well blended.
  • Place the cake in a springform pan or cake ring and pour three-quarters of the chocolate mousse on top. The mousse will start getting firmer since it is still cold from the fridge. Remove the ring and frost the sides with the remaining mousse if desired.
  • To make the cream topping, warm gelatin mixture in the microwave for 10 seconds or just until all particles are dissolved. Let it cool down. In a bowl, combine whipping cream and sugar until soft peaks form, slowly add the gelatin mixture and continue to whip until stiff peaks are reached. Use the whipped cream to decorate the cake or just as a top layer for 3 layer chocolate mousse cake.
Nutrition Facts
Chocolate Mousse Cake
Amount Per Serving
Calories 497 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 20g 100%
Cholesterol 83mg 28%
Sodium 207mg 9%
Potassium 241mg 7%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 34g
Protein 5g 10%
Vitamin A 15.1%
Vitamin C 0.3%
Calcium 7.3%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
Try this easy chocolate mousse cake recipe. Deliciously light and creamy! | www.foxyfolksy.com

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. Hi there, just want to clarify. Is it safe not to cook the egg whites? Usually recipes that use egg whites for the mousse is still cooked using a double boiler method. Please let me know if it is okay. Thanks!

    1. Hi Camille, we grew up having a poultry farm and would eat freshly hatched eggs (and I mean still warm from the hen) from time to time (I know, not so hygienic), but we were fine. If you are asking is it 100% safe to eat raw eggs, then I would say there is always a risk. The same risk when you eat traditional Carbonara, hollandaise sauce, Caesar salad dressing which also uses raw eggs. But if use quality eggs and know the source and how to handle them properly then it should be fine. To rid of possible Salmonella, eggs have to be cooked to an internal temperature of 160F (as per CDC). Of course, you can double broil your egg whites with sugar before whipping them or use pasteurized eggs if available, if it will make you feel more secure about eating it.

  2. Hello! For the gelatin poweder, i cannot find one where I live, can I use gelatin sheets instead? If yes, how many do I need for this recipe?

    1. Hi Nicky, check the package instructions on how many sheets would you need for a cup of liquid. Although I’ve read that 3 sheets are equivalent to 1 tablespoon of gelatine powder. I am not sure how you can dissolve the sheets in 2 tablespoons of liquids though. If your whipping cream whips good and stable enough then just skip the gelatine.

  3. It’s a very beautiful cake!
    I’m familiar with the cake recipe, but with the mousse and the the decoration you’ve turned it to a super pretty cake 🙂

  4. Thanks so much for sharing this amazing Chocolate Mousse cake with Foodie Friends Friday party this week. I can’t wait to try it – I luv chocolate! I’ve pinned/shared.

    We look forward to seeing you again,
    A FFF co-host,
    Joanne

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