Introduction

This Chocolate Mousse Cake combines rich, moist chocolate layers with silky dark and white chocolate mousses for a truly indulgent dessert. It’s perfect for special occasions or any time you want to treat yourself and your guests to something decadent and impressive.

A tall layered cake on a white plate shows four clear layers from bottom to top: dark chocolate cake, milk chocolate mousse, white cream, and another layer of dark chocolate cake. The top is covered with thick dark chocolate ganache dripping slightly down the sides. On top of the ganache, there are white whipped cream dollops arranged around the edge with small round chocolate pieces and shavings scattered over the center. The cake sits on a white marbled surface with a gold fork in front and a red strawberry on a white cloth nearby. In the blurred background, two glasses with a light golden drink are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
½ cup (50g) cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ cup (120ml) whole milk, room temperature
2 large eggs, room temperature
½ cup (128g) sour cream, room temperature
½ cup (110g) vegetable oil
1 teaspoon espresso powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup (240ml) hot water
4 large egg yolks
2 cups (480ml) heavy cream
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
3.5 oz (100g) dark chocolate
4.5 oz (130g) white chocolate
5 oz (140g) milk chocolate
⅓ cup (80ml) heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In a separate bowl, combine the milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to dissolve the espresso powder completely.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
Step 5: Slowly stir in the hot water until the batter is smooth and thin. This thin batter is key to a tender cake crumb.
Step 6: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in their pans for 10 minutes, then remove from pans and cool completely on wire racks. Cool for at least 2 hours before assembly.
Step 8: For the chocolate mousses, heat 1 cup of heavy cream in a saucepan until it just starts to simmer, then remove from heat immediately.
Step 9: In a bowl, whisk the egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to avoid curdling.
Step 10: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 2-3 minutes.
Step 11: Divide the custard base equally between two bowls. Stir dark chocolate into one bowl and white chocolate into the other until completely melted and smooth.
Step 12: Whip the remaining 1 cup of heavy cream to soft peaks. Fold half of the whipped cream into each chocolate mixture to create the mousses.
Step 13: Place one cake layer on your serving plate and spread the dark chocolate mousse evenly on top. Add the second cake layer.
Step 14: Spread the white chocolate mousse over the top layer, smoothing evenly. Refrigerate the assembled cake for at least 2 hours to set.
Step 15: To make the ganache, heat ⅓ cup heavy cream until just simmering, pour over the milk chocolate, let sit 2 minutes, then stir until smooth and glossy. Pour over the cake before serving if desired.

Tips & Variations

For a deeper chocolate flavor, try using espresso powder in the cake batter as it enhances the cocoa taste without adding coffee flavor.
Use high-quality chocolate for the mousses and ganache to ensure a rich and smooth texture.
To make the cake ahead, bake and cool the layers, then store wrapped tightly in the freezer for up to 1 month. Thaw overnight in the fridge before assembling.
Try garnishing the finished cake with fresh berries or shaved chocolate for extra elegance.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the mousse fresh and stable. If you make the cake layers in advance, wrap them tightly and freeze for up to 1 month. To reheat, bring layers to room temperature before adding mousse to prevent melting. The ganache can be made and poured just before serving or stored separately in the fridge.

How to Serve

The image shows a four-layer round cake on a white plate with a white marbled texture surface. The bottom layer is dark brown, looking like moist chocolate cake. Above it is a smooth, light brown chocolate mousse layer. The next layer is a thick, creamy white mousse with a slightly airy texture. The top layer is a shiny, dark chocolate ganache spread evenly and topped with scattered chocolate sprinkles and small white pieces around the edge. The background shows two blurred glasses filled with light champagne. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso powder?

It’s best to use espresso powder as it dissolves completely and intensifies chocolate flavor without adding liquid, which can affect batter consistency. If using coffee, reduce other liquids slightly to compensate.

How do I prevent the mousse from curdling when adding hot cream?

Whisk the egg yolks, sugar, and cornstarch thoroughly to a pale texture, then slowly add the hot cream while whisking constantly. This gradual mixing helps temper the eggs and avoids curdling.

Chocolate Mousse Cake Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

This decadent Chocolate Mousse Cake features a tender cocoa sponge layered with rich dark and white chocolate mousses and finished with a glossy milk chocolate ganache. Perfect for special occasions or chocolate lovers craving a luxurious dessert with varied chocolate textures.

Author: Sophie
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 4 hours 5 minutes (including cooling and chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
½ cup (50g) cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ cup (120ml) whole milk, room temperature
2 large eggs, room temperature
½ cup (128g) sour cream, room temperature
½ cup (110g) vegetable oil
1 teaspoon espresso powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup (240ml) hot water

Chocolate Mousses

4 large egg yolks
2 cups (480ml) heavy cream, divided
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
3.5 oz (100g) dark chocolate
4.5 oz (130g) white chocolate

Ganache

5 oz (140g) milk chocolate
⅓ cup (80ml) heavy cream

Instructions

Prepare Cake Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, combine the milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to dissolve the espresso powder completely.
Form Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
Thin Batter: Slowly stir in the hot water until the batter is smooth and thin, ensuring a tender crumb.
Bake Cake Layers: Divide the batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cakes: Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely, at least 2 hours before assembling.
Prepare Custard Base for Mousses: Heat 1 cup of heavy cream in a saucepan until just simmering, then remove from heat immediately.
Whisk Egg Mixture: In a bowl, whisk the egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick enough to coat the back of a spoon, about 2-3 minutes.
Divide and Melt Chocolate: Divide the custard base equally into two bowls. Add dark chocolate to one bowl and white chocolate to the other, stirring until completely melted and smooth.
Fold in Whipped Cream: Beat the remaining 1 cup heavy cream to soft peaks. Gently fold half into each chocolate custard mixture to create two distinct mousses.
Assemble Layers: Place one cake layer on a serving plate. Spread the dark chocolate mousse evenly on top, then place the second cake layer over it.
Top with White Chocolate Mousse: Spread the white chocolate mousse evenly over the top layer, smoothing it out thoroughly.
Chill Cake: Refrigerate the assembled cake for at least 2 hours to allow the mousses to set properly.
Prepare Ganache: Heat ⅓ cup heavy cream until just simmering, then pour over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Pour or spread ganache over the set mousse cake to finish.

Notes

Ensure all refrigerated ingredients (milk, eggs, sour cream) are brought to room temperature before mixing for best cake texture.
Hot water thins the batter, making the cake moist and tender.
Be careful when cooking the custard to avoid scrambling the eggs; constant stirring and gradual heat are key.
Use high-quality chocolates for best flavor in mousse and ganache.
Refrigerate the cake after assembly to allow mousses to set firmly for cleaner slicing.
To make assembly easier, chill the cake layers before adding mousse.

Keywords: Chocolate mousse cake, layered chocolate cake, dark chocolate mousse, white chocolate mousse, chocolate ganache, decadent chocolate dessert