Try this easy three layer chocolate mousse cake recipe. Deliciously light and creamy!
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. 
So 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 🙂
Printable Recipe
Chocolate Mousse Cake
Ingredients
FOR CHOCOLATE CAKE
- 1 cup flour
- 1 cup sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cocoa
- ¼ cup vegetable oil
- ½ cup boiling water
- 1 egg
- ½ 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.
Anabel says
My go-to recipe everytime!
This is my 3rd time to make this. First was as a surprise for my husband's 41st birthday last year. Second was last New Year's Eve. And now for my brother and sister-in-law's wedding anniversary. It has been a family favorite!🥰
I've been using also your chocolate cake recipe (under fondant) for all the birthday cakes I made for family & relatives since I started baking in Feb 2021 for my twin girls' 5th birthday. I think about 8 cakes total. And everyone loves it! Because it's not that sweet 😊
I'm so thankful I came across your recipe.
Wishing you all the best with business!
Bebs says
That is so nice to know, Anabel! Glad you and your family are enjoying our recipes.
Kris says
Already tried this more than once and it always comes out delicious! Great recipe ❤️
Bebs says
Thanks for the great comment, Kris!
annie says
i was looking for an easy but delicious chocolate mousse cake until i found your recipe. i will surely try this for i'm sure this cake will be the star of my family's reunion party.
Bebs says
Hi Annie, hope you like our recipe..
Dee says
Hi Bebs. What tip did you use to pipe those flowers on the edge? They look really pretty.
Bebs says
Hi Dee, I used a closed star tip and just dab it to the surface of the cake while squeezing a very small amount of cream to create the small flowers.
Camille says
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!
Bebs says
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.
Nicky says
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?
Bebs says
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.
Nicky says
Thank you so much! Tried your recipe it’s soooo good!!! I will make this again!
Bebs says
I am glad to hear it Nicky! 🙂
Winnie says
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 🙂
Erlene says
This looks amazing. I love the combination of textures in this cake. Thanks for sharing it on Merry Monday.
Bebs says
Thanks Erlene. I am glad you like it!
Lily says
Love chocolate and love the texture of mousse. Great combination for me. Thanks for sharing your wonderful recipe:)
Bebs says
You're welcome and thanks for dropping by!
Joanne/WineLady Cooks says
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
dina says
it looks wonderful!
Bebs says
Thanks Dina!