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Chocolate Mousse Cake (5)

The Ultimate Chocolate Mousse Cake for When You Need a Little Bliss

This chocolate mousse cake is pure magic in three layers—ultra-moist chocolate cake, silky whipped chocolate mousse, and a glossy ganache that drips like a dream. Perfect for celebrations, self-care Sundays, or anytime you’re craving a chocolate moment that feels like a hug. Make it ahead, slice it slow, and savor every bite.

  • Total Time: 6 hours 15 minutes
  • Yield: 1 9-inch cake (serves 12) 1x

Ingredients

Scale

Chocolate Cake

  • ¾ cup (95g) all-purpose flour (or gluten-free baking flour)

  • 2 tbsp cornstarch

  • ¼ cup (25g) Dutch process cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ¼ tsp kosher salt

  • ½ cup (100g) fine granulated sugar

  • ½ cup (105g) dark brown sugar, packed

  • ½ cup (112g) vegetable or olive oil

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup (120g) sour cream

  • ½ cup (120g) hot coffee

Chocolate Cake Soak

  • ½ cup (120g) hot coffee

  • 1 tbsp Dutch process cocoa powder

Chocolate Mousse

  • 7 oz 70% dark chocolate, chopped

  • 7 oz milk chocolate, chopped

  • 3 large eggs, separated

  • 3 tbsp water

  • 1½ tsp unflavored gelatin

  • 1¾ cups heavy cream, divided

  • ½ tsp cream of tartar

  • ¼ cup (50g) fine granulated sugar

Chocolate Ganache

  • 6 oz 70% dark chocolate, chopped

  • ¾ cup (180g) heavy cream

Instructions

  1. Preheat & Prep
    Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment, and set aside.

  2. Make the Chocolate Cake
    Whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
    In another bowl, whisk sugars and oil until it resembles wet sand. Add eggs, vanilla, and sour cream. Stir in dry ingredients, then pour in hot coffee. Mix until smooth.
    Pour into pan and bake 25–30 minutes. Let cool completely, then level the top.

  3. Soak the Cake
    Mix hot coffee with cocoa powder. Spoon evenly over the cooled cake to moisten. Line the inside of the pan with acetate or parchment.

  4. Prepare the Mousse
    Melt chocolates in a double boiler. Remove from heat and whisk in egg yolks.
    Bloom gelatin in water. Heat ¾ cup cream until steaming, dissolve gelatin in it, then slowly whisk into chocolate mixture until glossy.
    Whip remaining cream to stiff peaks. In a clean bowl, whip egg whites with cream of tartar, then slowly add sugar until soft peaks form.
    Gently fold whipped cream into chocolate, then fold in meringue until fully incorporated.
    Pour mousse over soaked cake layer. Chill at least 4 hours or overnight.

  5. Top with Ganache
    Heat cream and pour over chopped chocolate. Let sit, then whisk until smooth. Pour over mousse layer and let it drip over the edges. Chill 30 minutes, then slice and enjoy!

Notes

  • No acetate? Use a strip of parchment to line the pan—it works in a pinch!
  • Make ahead: This cake is even better the next day.
  • Don’t overmix the mousse! Gently folding keeps it light and airy.
  • Use pasteurized eggs if you’re concerned about raw eggs in mousse.
  • Want it gluten-free? Just swap in your favorite 1:1 gluten-free baking flour.
  • Author: Maria
  • Prep Time: 45 minutes
  • + Chill Time: 5 hours (hands-off)
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking + Chilling
  • Cuisine: American, French-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 540
  • Sugar: 34g
  • Sodium: 180mg
  • Fat: 37g
  • Saturated Fat: 21g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 105mg

Keywords: chocolate mousse cake, chocolate cake, ganache, mousse dessert, chocolate lover recipe, make-ahead dessert