Introduction

This easy chocolate mousse cake combines a rich, moist chocolate cake with a smooth, creamy mousse filling. It’s a decadent dessert perfect for special occasions or whenever you’re craving an indulgent treat.

A slice of chocolate cake with four layers, starting from the bottom with a dense, dark brown chocolate cake layer, followed by a light brown, creamy chocolate mousse layer, then another dark brown chocolate cake layer, another layer of light brown chocolate mousse, and topped with a smooth, glossy dark chocolate ganache layer. On top, there is a swirl of rich, dark chocolate frosting. The cake slice sits on a white plate with a thin gold rim, placed on a white marbled texture surface, with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 large eggs
½ cup vegetable oil
1 cup buttermilk
8 oz semisweet chocolate
2 cups heavy whipping cream
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup hot coffee (optional for enhanced flavor)
2 tablespoons sugar (for whipping cream)
1 teaspoon vanilla extract
4 oz bittersweet chocolate (for ganache)
½ cup heavy cream (for ganache)
1 tablespoon corn syrup (for ganache)
1 tablespoon butter (for ganache)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two round cake pans.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In another bowl, beat the eggs, vegetable oil, buttermilk, and hot coffee until smooth.
Step 4: Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing. Divide the batter evenly between the prepared pans.
Step 5: Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
Step 6: For the mousse, melt the semisweet chocolate and let it cool slightly. In a chilled bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold the melted chocolate into the whipped cream until smooth.
Step 7: Place one cake layer in a springform pan or cake ring. Spread half of the mousse evenly over it. Top with the second cake layer and spread the remaining mousse on top. Refrigerate until the mousse sets, about 2 hours.
Step 8: To make the ganache, heat the heavy cream until just simmering. Pour it over chopped bittersweet chocolate in a bowl and let sit for a minute. Add corn syrup and butter, then stir until smooth and glossy.
Step 9: Remove the mousse cake from the fridge and pour the ganache over the top, spreading it evenly. Chill again until the ganache is set before serving.

Tips & Variations

Use hot coffee in the batter to enhance the chocolate flavor without making the cake taste like coffee.
Substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar if needed.
Add a splash of your favorite liqueur, like Kahlúa or Frangelico, to the mousse for an extra layer of flavor.
Decorate the top with fresh berries or chocolate shavings for an elegant finish.

Storage

Store the chocolate mousse cake in the refrigerator, covered, for up to 3 days. For best texture, allow it to sit at room temperature for about 15 minutes before serving. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

A thick slice of three-layer chocolate cake sits on a white plate with a thin gold trim. The bottom and middle layers are dark, moist chocolate sponge, each separated by smooth light brown chocolate cream that also covers the sides and top in a thick, even layer. On top, there is a swirl of darker chocolate frosting adorned with small, thin dark chocolate shavings scattered neatly over the frosting. The background is a soft blur over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and keep them at room temperature until ready to assemble.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper or plastic wrap to assemble the mousse cake. Just be careful when removing the cake after chilling, and use the lining to help lift it out easily.