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. It is fabulous!
The moist and flavor packed chocolate cake is even better with chocolate mousse. Just when you think it can’t get any better, the entire cake is covered in the best chocolate frosting.
If you love layered cakes, also try Atomic Cake or Strawberry Crunch Cake Recipe and If you love mousse try Cheesecake Mousse.
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.
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.
Ingredients:
Cake:
- Chocolate Fudge Cake Mix. Plus, ingredients to make the cake based on the package.
Mousse:
- Hot Water
- Semi-Sweet Chocolate Chips (good quality)
- Unsweetened Cocoa Powder
- Heavy Whipping Cream
- Powdered Sugar
Chocolate Frosting:
- Heavy Whipping Cream
- Powdered Sugar
- Unsweetened Cocoa Powder
- Vanilla Extract
How to make chocolate mousse cake:
- Step 1. Preheat the oven and prepare the pans. Set the oven to 350 degrees F. Grease and lightly flour 2 8 or 9 inch round cake pans.
- Step 2. Make the cakes. Prepare the cake mix in a large bowl based on the package instructions. Combine the dry ingredients and wet ingredients. Bake the cake in the round cake pans until a toothpick inserted into the center comes out clean.
- Step 3. Allow the cakes to cool. 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.
How to make chocolate mousse:
- Step 1. Combine the cocoa and hot water. Whisk together the cocoa powder and the hot water. The water should be hot but not boiling.
- Step 2. Melt the chocolate. 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. You can also use a double boiler if you prefer.
- Step 3. Beat the heavy whipped cream. 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 using a whisk attachment.
- Step 4. Add the chocolate mixture. Gently fold the chocolate mixture into the whipped cream until well combined.
- Step 5. Allow to chill. Refrigerate until you are ready to assemble the cake.
This frosting is amazing.
How to make chocolate frosting:
- Step 1. Get out a separate bowl that has been chilled. 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.
Assemble the Cake:
- Step 1. Cut the cooled cakes. Cut each cake in half horizontally to make 4 cakes and trim off the rounded tops to make them level. Allow the cakes to cool to room temperature. You can also use a springform pan.
- Step 2. Add the chocolate mousse filling on top. 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).
- Step 3. Top with the chocolate frosting. Spread the frosting on top of the cake and over the sides of the cake.
- Step 4. Refrigerate the cake. Cover the cake and refrigerate for at least 1 hour before serving. This will give it time to set and make it easier to slice.
- Step 5. Slice and enjoy the cake. Then the cake is ready to slice, serve and enjoy! It is delicious with a hot cup of coffee. Yum!
How to store:
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.
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.
Tips for Chocolate Mousse Cake:
- 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.
The cake is very simple to make. Just follow the step by step instructions and anyone can easily make this delicious cake.
This cake is rich and decadent.
Everything comes together for a really delicious dessert. The cake layers are moist and the mousse is light and decadent. Everything is covered in the best chocolate frosting for such a great treat.
The entire cake looks impressive but it’s simple with these easy step by step instructions. It is great for special occasions but easy enough to enjoy anytime.
It is such a stunning cake and looks even more stunning cut into slices. We are pretty generous cutting this cake and love to see all the layers of cake and chocolate mousse.
Print this Chocolate Mousse Cake recipe:
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!
Recipe Notes
Nutrition Facts
