Chocolate Mousse Cake

The ultimate layered chocolate mousse cake is packed with rich chocolate flavor on every level: moist cake layers, creamy chocolate mousse layers, and shiny chocolate ganache covering the whole cake.

If you ever wanted to try making a classic layered cake, but always felt intimidated by how perfect they look, this recipe will surprise you with how easy it is to actually whip up something stunning from scratch with minimal ingredients.

My best tip to make this decadent chocolate cake is to add instant chocolate pudding mix to the cake batter. It will make cake layers thicker, squishier, and moister.

I also highly recommend taking a few extra minutes to make the ganache to decorate the cake – it just elevates it immediately for any special occasion!

If you love decadent chocolate desserts with a creamy mousse texture, try this Oreo Mousse Cake, or my simple double Chocolate mousse cake recipe.

Why You’ll Love This Recipe

• This indulgent dessert is every chocolate lover’s dream – it just doesn’t get better and more chocolatey than this!
• Easy recipe. You don’t even need an electric mixer or double boiler to make this cake!
• Safe to eat. My version of mousse doesn’t use raw eggs – they will be cooked.
• No gelatin! This mouse is fluffy and will set perfectly (and won’t melt) without adding any gelatin. Tested!
• Amazing recipe if you want to make a dessert ahead of time. You can easily bake and assemble it 1-2 days in advance.

Ingredients Notes

This decadent dessert comes together with simple ingredients: most of them are pantry staples you probably already have at home!

I make the cake from scratch, and then use a simple 4-ingredient chocolate mousse recipe and a 2-ingredient ganache to decorate the cake.

You will find the exact quantities on the recipe card at the bottom of the page.

Chocolate Cake

• Flour mixture: granulated sugar + all-purpose flour + baking soda + baking powder + salt for nice, thick, and squishy cake layers.
• Cocoa powder. Dutch-processed cocoa powder is my go-to choice for baking.
• Chocolate pudding powder (instant pudding mix)
• Eggs. I use whole eggs, I don’t waste any time separating egg whites from egg yolks, and the cake turns out amazing anyway!
• Buttermilk to make a moist, sturdy cake that holds shape well (important as it is a layered cake!). You can also add sour cream or Greek yogurt. To keep it simple, replace buttermilk with warm milk.
• Vegetable oil, alongside other ingredients, makes sure you don’t end up with a dry cake.
• Vanilla extract
• Boiling water. It is important to use hot water as it helps to open up the rich chocolate flavor. You can use hot brewed coffee instead of boiling water!

Chocolate Mousse

• Eggs. The mousse will be cooked, so eggs are safe to use. However, if you want to use a no-bake recipe, you can simply skip eggs altogether.
• Granulated sugar
• Heavy cream with at least 35% fat content.
• Semi-sweet chocolate chips. You really need good quality chocolate – it’s something that makes or breaks this cake, as you will taste the difference easily. Also, cheap chocolate chips don’t make smooth melted chocolate, they often have lumps!

Chocolate Ganache

• Semisweet chocolate chips or chopped chocolate
• Heavy cream
• Sea salt, topping

Kitchen Equipment

• 2  9” round baking cake pans
• 10” springform pan. The cake has multiple layers, so make sure the sides of the springform pan are tall enough.
• Parchment Paper
• Medium saucepan/pot
• Silicone spatula (makes it easier to fold fluffy ingredients)
• Mixing bowls. Put one of the bowls in the freezer to chill before starting. You will use it for making a chocolate mousse cake filling.
• Heat-safe bowl.

How To Make Chocolate Mousse Cake

1: Make Chocolate Cake Layer

1. Preheat the oven to 350°F (175°C).
2. Prepare the 9-inch round baking pans by greasing and lining the bottom of the pan with parchment paper. 
3. Mix the dry ingredients: whisk sugar, flour, cocoa powder, chocolate pudding powder, baking soda, baking powder, and salt in a large mixing bowl.
4. Add wet ingredients: the eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
5. Carefully pour the boiling water into the mixture and slowly stir until fully combined—the batter will be thin.
6. Divide the batter evenly between the two prepared pans, and tap the sides of the pans to release all the air bubbles.
7. Bake for 25–30 minutes on the lower central rack, or until the toothpick inserted in the centre of the cake comes out clean. You can also test by gently pressing the centre of the cake with your finger. If it springs back, the cake is done.
8. Remove and cool completely in the pans on a wire rack. Once completely cooled, remove from the pans and set aside.

2: Prepare Chocolate Mousse Filling

1. Whisk the eggs and sugar in a saucepan until combined. Don’t overmix or the mixture will deflate!
2. Then turn on the heat to medium-low and gently heat while whisking constantly.
3. Slowly add 1 cup of the heavy cream until the mixture is warm and slightly thickened, about 3–4 minutes. Remove from heat.
4. Heat the other cup of heavy cream in a small saucepan until steaming. Remove from the heat and whisk in the chocolate chips, mixing until smooth and fully melted.
5. Mix gently and slowly the smooth chocolate mixture into the egg mixture until combined.
6. Whip 1 cup of the heavy cream until soft peaks form in a large chilled mixing bowl.
7. Slowly mix the chocolate mixture into the whipped cream, working in small batches until smooth.
8. Refrigerate the mousse for 15–20 minutes to firm up before assembling.

3: Assemble The Entire Cake

1. The cake is much easier to assemble when all the layers are chilled!
2. Place one cake layer in the bottom of a 10-inch springform pan.
3. Spread the chilled mousse on top in an even layer.
4. Carefully add the second cake layer on top. Press down gently. 
5. Cover and refrigerate for 30 minutes while you make the ganache.

4: Chocolate Ganache Layer

1. Place the chocolate chips in a heat-safe bowl.
2. Heat the remaining cream in a small saucepan over medium heat until just before it starts to simmer.
3. Pour the hot mixture over the chocolate chips and let sit for 1–2 minutes, then stir until smooth and glossy.
4. Pour the ganache over the top of the chilled cake, spreading it to the edges.
5. Sprinkle a pinch of flaky sea salt over the top.
6. Chill for another 30 minutes, or until set, before serving. Serve it as is or with a scoop of vanilla ice cream.

Storage

If you have leftovers, store the chocolate mousse cake in an airtight container in the fridge for 3-4 days.

To freeze, let the cake cool completely, then slice and wrap individual slices in a layer of plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge to serve again.

Substitutions & Variations

• To save time, you can use a chocolate cake mix in a pinch.
• Add brown sugar to the cake to deepen the flavors. And the best part? Brown sugar also helps to keep cakes moist and adds toffee flavor.
• Use gluten-free flour to keep this recipe safe for everyone.
• Chocolate. I use my go-to semi-sweet chocolate, but you can use dark chocolate or milk chocolate, too; however, it is best to use darker chocolate with higher cocoa content.
• Ganache. It doesn’t have to be semisweet chocolate ganache! You can even use white chocolate to make stunning effects when slices are cut – white coating with dark, rich chocolate layers inside.
• Boozy chocolate mousse cake. Add a splash of brandy to keep the cake layers moist!
• Decorate with chocolate shavings, dust some extra cocoa powder, sprinkle sea salt, add fresh berries, fresh fruit, or pipe chocolate whipped cream. Fresh raspberries and strawberries pair so well with chocolate! You can even add chocolate-dipped strawberries as a garnish for St Valentine’s or Mother’s Day.

Popular Questions

How To Make Your Own Chocolate Mousse?

You can use this recipe to make homemade chocolate mousse with just 4 ingredients: heavy whipping cream, chocolate chips, sugar, and vanilla extract. It usually takes just 10 minutes to prep and 1-2 hours to chill.

Can You Use Chocolate Mousse As Cake Filling?

Yes, chocolate mousse is a great choice for cake filling because it is light, creamy, and adds rich chocolate flavor. It creates a smooth and delicious layer that pairs well with moist cake layers.

How To Make The Perfect Chocolate Mousse?

To make the perfect fluffy chocolate mousse, melt good-quality chocolate and gently fold it into whipped cream to keep it light and airy. Then chill the mixture so it firms up into a creamy texture.

If you love this decadent cake recipe, you’re going to love these other layered cake ideas, too. Please click each link below to find the easy, printable recipe!

More Mousse Recipes

Strawberry Mousse

Oreo Mousse Cake

Chocolate Mousse

Chocolate Chocolate Mousse Cake

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