Chocolate Mousse Cake has layers of moist cake topped with rich mousse filling. There is even more chocolate on top for a rich and decadent dessert.
This cake looks so fancy but it is easy to make with these simple instructions. Anyone that loves chocolate needs to make this cake recipe. It is fabulous!
The moist and flavorful easy chocolate mousse cake is even better with chocolate filling. Just when you think it can’t get any better, the entire cake is covered in the best chocolate frosting. I also have been making Guinness Chocolate Cake for at least 15 years.
If you love layered cakes, also try Atomic Cake, Mango Cake or Strawberry Crunch Cake Recipe. Also, if you love mousse try Cheesecake Mousse and Chocolate Mousse Recipe.
Table of contents
What is Chocolate Mousse Cake?
It is a luscious cake with impressive layers filled with more decadent chocolate. Each cake layer is topped with a rich mousse layer. The entire cake is covered in homemade chocolate frosting.
This is a chocolate lovers dream dessert. It looks gorgeous sliced and tastes rich and amazing with chocolate cake layers.
We love chocolate mousse, and this recipe is the best combination. From the yummy cake layers to the light mousse filling. The entire recipe is a keeper along with Chocolate Mousse Recipe.
Ingredients
Cake
- Chocolate Fudge Cake Mix. Plus, ingredients to make the cake based on the package.
Mousse
- Semi-Sweet Chocolate Chips. Use good quality chocolate.
- Unsweetened Cocoa Powder. Make sure to use unsweetened.
- Heavy Whipping Cream. The heavy cream needs to be cold.
- Powdered Sugar. Sift before using to remove any lumps.
Chocolate Frosting
- Heavy Whipping Cream. This will make the frosting so rich and fluffy.
- Vanilla Extract. Make sure to use pure vanilla extract.
How to Make Chocolate Mousse Cake
- Step 1. Preheat the oven to 350 and prepare the pans with grease and lightly flour the 8 inch cake pan. You can also use a springform pan.
- Step 2. Make the cakes according to the package instructions. Combine the wet ingredients and dry ingredients. Then pour the batter into the pans and bake in the round cake pans until a toothpick inserted into the center comes out clean.
- Step 3. Allow the cakes to cool for about 10 minutes. Then gently remove the cakes from the pans and allow to cool completely. Then refrigerate the cakes so that they are easier to handle.
How to Make Chocolate Mousse
Step 1. Combine the cocoa and hot water. Whisk together until combined. The water should be hot but not boiling.
Step 2. Melt the chocolate in a separate microwave safe bowl. Microwave in 30 second intervals, stirring after each interval. Continue until the chocolate chips are melted. Stir the cocoa mixture into the melted chocolate chips. You can also use a double boiler if you prefer.
Step 3. Get out a separate chilled bowl and whip the heavy whipping cream with the powdered sugar. You can use a stand mixer or hand mixer until stiff peaks form. I would use the whisk attachment.
Step 4. Carefully fold the chocolate mixture into the whipped cream until well combined. Let the chocolate mousse filling chill until you are ready to assemble the cake.
How to Make Chocolate And Assemble Cake
Step 1. Get out a separate medium bowl that has been chilled. Beat together the frosting ingredients with a stand mixer or hand mixer until soft peaks start to form. Refrigerate until you are ready to assemble the cake.
Step 2. Next, get the cake ready. Cut each cake in half horizontally to make 4 cakes with a serrated knife. Trim off the rounded tops to make them level and allow to cool.
Step 3. Spread the chocolate mousse layer on top. Place one of the cakes on a serving plate and spread about ⅓ of the chocolate mousse mixture on top.
Step 4. Then repeat this process 2 more times until you have used all the mousse. Then top the cake with the fourth cake. Spread the frosting on top of the cake and the sides using an offset spatula for rich layers of moist chocolate cake. Garnish with shaved chocolate if desired for more chocolate flavor.
Storage
Store the leftover cake in the refrigerator for up to 3-4 days. Cover with plastic wrap or place in a cake storage container. This will ensure the entire cake stays fresh and you can enjoy later. See How Long Does Cake Last in the Fridge.
Can you Freeze Chocolate Mousse Cake?
The undecorated cake layers can be frozen up to 3 months in advance. Wrap each layer in plastic wrap and store inside a freezer bag or container. Make sure to allow the cake layers to cool completely before storing or the condensation will get trapped in the bag and make it soggy.
I suggest placing parchment paper in between the cake layers so they don’t stick. Allow to thaw and finish preparing the cake as normal. This is an easy make ahead option to reduce the time of the steps.
Another option is to freeze the cake after it’s decorated. You can freeze individual slices or the entire cake. Allow it to flash freeze for 1 to 2 hours and then cover in plastic wrap and put inside a freezer container.
Since you flash froze the cake, this should help the icing stay intact. Allow to come to room temperature before serving. Then slice as normal.
Expert Tips
- Good quality chocolate. Chocolate is really the star of the recipe. Try to use good quality chocolate for best results.
- Make ahead. The chocolate frosting and mousse can be prepared ahead of time and refrigerated until needed. The cake layers can be baked and refrigerated up to 2 days in advance. This will help to save time when ready to put the cake together.
- Layers. We like to cut the cakes so that it has 4 layers. You do not have to do this if you don’t want to. However, it looks stunning with all of the layers and the mousse in between.
- Cocoa Powder. Regular unsweetened cocoa powder is best in this recipe.
- Melt the chocolate. The chocolate must be melted in intervals. Don’t rush this step as can result in the chocolate burning. Stir in between each increment for best results.
- Hot water in the mousse. Make sure the water is hot but not boiling. The hot water helps the cocoa to bloom.
- Topping. The cake is amazing alone but feel free to add toppings. Fresh raspberries and strawberries look great and pair nicely with the rich cake.
- Slicing. Use a sharp knife for cutting the cake. Remove any residue after each slice to keep the slices nice and clean.
More Chocolate Cake Recipes
- Chocolate Cherry Cake Recipe
- Ding Dong Cake
- Chocolate Brownie Cake
- Crazy Cake Recipe
- Texas Sheet Cake Recipe
- Easy Chocolate Crock Pot Lava Cake Recipe
- S’Mores Cake Recipe
The entire Chocolate Mousse Cake Recipe looks impressive but it’s simple with these easy step by step instructions. Try it today and please leave a comment.
Chocolate Mousse Cake
Ingredients
For the Cake:
- 1 Chocolate Fudge Cake Mix
- *Ingredients to make the cake based on the package
For the Mousse:
- 1/2 cup Hot Water
- 1 1/2 cup Semi-Sweet Chocolate Chips good quality
- 1/4 cup Unsweetened Cocoa Powder
- 2 cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
For the Chocolate Frosting:
- 1 cup Heavy Whipping Cream
- 3/4 cup Powdered Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Vanilla Extract
Instructions
- For the Cake:
- Preheat the oven to 350 degrees F. Grease and lightly flour 2 8 or 9 inch round cake pans. Prepare the cake mix based on the package instructions and bake the cake in the round cake pans.
- Let the cake cool in the pans for approximately 10 minutes, then gently remove the cakes from the cake pans and allow the cakes to cool completely on wire racks. Then refrigerate the cakes so that they are easier to handle.
- For the Mouse:
- Whisk together the cocoa powder and the hot water. Place the chocolate chips in a separate microwave safe bowl. Microwave in 30 second intervals, stirring after each interval, until the chocolate chips are just melted. Stir the cocoa mixture into the melted chocolate chips.
- In a separate chilled bowl, beat the heavy whipping cream with the powdered sugar with a stand up mixer or hand held mixer until stiff peaks form. Gently fold the chocolate mixture into the whipped cream until well combined. Refrigerate until you are ready to assemble the cake.
- For the Frosting:
- In a separate chilled mixing bowl, beat together the frosting ingredients with a stand up mixer or hand held mixer until soft peaks are formed. Refrigerate until you are ready to assemble the cake.
- To Assemble the Cake:
- Cut each cake in half horizontally to make 4 cakes and trim off the rounded tops to make them level.
- Place one of the cakes (cut side up) on a serving plate, spread ⅓ of the chocolate mousse mixture on top. Then repeat this process 2 more times until all the mousse is used. Then top the cake with the fourth cake (cut side down).
- Spread the frosting on top of the cake and over the sides of the cake. Cover the cake and refrigerate for at least 1 hour before serving.
- Then the cake is ready to slice, serve and enjoy!
