Chocolate Mousse Cake Recipe
Dive into decadence with this irresistible Chocolate Mousse Cake, a treat that brings together moist, chocolatey cake and a cloud-like chocolate mousse topping in every mouthful. Each bite is luxuriously smooth, the perfect harmony of rich cocoa depth and fluffy sweetness that’s bound to impress anyone you share it with. Whether you’re looking for a show-stopping dessert for a special gathering or just want to satisfy your sweet tooth after dinner, this Chocolate Mousse Cake promises pure delight with minimal fuss.
Ingredients You’ll Need
You’d be amazed at how a few simple pantry staples can transform into something so elegant. Each ingredient here is chosen for maximum flavor and texture, from the richness of cocoa to the creaminess of whipped cream—nothing complicated, just pure comfort and chocolatey bliss.
- All-purpose flour: Gives the cake its tender, soft crumb and supports the structure for the mousse topping.
- Granulated sugar: Sweetens the cake and helps keep it moist.
- Unsweetened cocoa powder: Provides deep, genuine chocolate flavor—choose a high-quality brand for extra richness.
- Baking soda: Helps the cake rise, ensuring it’s light and fluffy.
- Baking powder: Adds extra lift for a soft, airy bake.
- Kosher salt: Enhances all the chocolate notes and keeps the sweetness in perfect balance.
- Buttermilk: Brings just the right hint of tang, keeping the crumb moist and tender—don’t skip this!
- Vegetable oil: Adds richness and keeps things wonderfully moist.
- Eggs: Provide structure and additional richness to the cake layer.
- Vanilla extract: For both cake and mousse, it rounds out the chocolate flavors with a warm, aromatic finish.
- Hot water: Not boiling, just hot—it helps the cocoa powder “bloom,” enriching the chocolate flavor.
- Mini marshmallows: The secret ingredient in the mousse, ensuring an ultra-creamy texture and subtle sweetness.
- Semisweet baking chocolate (chopped): Melts into the mousse for that classic, smooth chocolate taste—darker chocolate adds extra intensity if you love it bold.
- Milk: Helps melt the chocolate and marshmallows into a perfectly smooth base.
- Cold heavy whipping cream: The foundation of the mousse, giving every bite its light-as-air pillowy finish.
- Vanilla extract: A touch in the mousse brightens all the flavors up just right.
How to Make Chocolate Mousse Cake
Step 1: Prepare the Cake Pan and Preheat
Start by preheating your oven to 350 F and greasing a 9×13-inch baking pan. This simple step ensures that when it’s time to serve, the cake releases easily with those perfect, intact slices. Set the prepared pan aside while you mix your cake batter.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt. Whisking everything together not only distributes the leaveners evenly but also makes sure there are no clumps—your cake will bake up evenly every time.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the buttermilk and vegetable oil until smooth. Then crack in the eggs, one at a time, whisking after each addition. These simple steps set the stage for the cake’s tender, rich crumb, ensuring everything is beautifully blended before introducing the dry ingredients.
Step 4: Bring the Batter Together
Add your bowl of dry ingredients right into the wet mixture, stirring just until everything is combined. Now, slowly pour in the hot water and vanilla extract. The hot water really amplifies the cocoa’s flavor and makes for an irresistibly moist cake. Whisk gently until the batter is smooth—don’t overmix!
Step 5: Bake the Cake
Pour the batter into your prepared pan and slide it into the oven. Bake for 30–40 minutes. Check doneness by inserting a wooden toothpick into the center—if it comes out clean, your cake is just right. Let it cool completely to room temperature before moving on to the mousse.
Step 6: Make the Chocolate Mousse
While your cake cools, combine the mini marshmallows, chopped semisweet chocolate, and milk in a large, heavy saucepan. Stir over low heat until everything has melted together into silky smoothness. Take it off the heat and let it cool thoroughly—this gives your mousse that dreamy texture once the cream is added.
Step 7: Whip the Cream
In a fresh bowl, beat cold heavy cream with vanilla extract until soft peaks form. You’re looking for billowy peaks that hold their shape—this whipped cream will lighten and enrich the mousse topping.
Step 8: Fold and Finish the Mousse
Gently fold the whipped cream into your cooled chocolate mixture, keeping plenty of air in the mousse for that classic, fluffy texture. Pour the finished mousse over your cooled cake and spread it evenly—every segment gets a perfect, generous layer.
Step 9: Chill and Serve
Pop the whole Chocolate Mousse Cake into the refrigerator for at least 30 minutes before slicing. The mousse will set to that luscious, sliceable perfection, making each piece picture-perfect.
How to Serve Chocolate Mousse Cake
Garnishes
A little garnish goes a long way to elevate this dessert. Consider a shower of fresh chocolate shavings, a sprinkle of cocoa powder, or even a few extra mini marshmallows for fun. For a pop of color and flavor, add a fresh raspberry or a sprig of mint—your guests will swoon over the presentation.
Side Dishes
Chocolate Mousse Cake pairs beautifully with bright, tangy sides that balance its richness. A bowl of mixed berries or a sharp scoop of raspberry sorbet works wonders. And if you’re feeling extra indulgent, serve tiny espresso cups of strong coffee or a splash of dessert wine for a truly special treat.
Creative Ways to Present
Want to make your Chocolate Mousse Cake the centerpiece? Try slicing it into neat squares and serving it on elegant dessert plates with a drizzle of chocolate sauce. Or, cut into smaller bites for a dessert buffet spread. Layered into mini jars with extra mousse is a fun, portable option for parties and picnics, too!
Make Ahead and Storage
Storing Leftovers
Cover the pan with plastic wrap or transfer slices to an airtight container, and keep your Chocolate Mousse Cake in the refrigerator. It stays wonderfully fresh for 2–3 days, and the flavors actually deepen a bit as it sits.
Freezing
Yes, you can freeze it! For best results, freeze individual slices of Chocolate Mousse Cake separated by parchment paper, then wrap tightly in plastic and foil. It’ll keep up to a month. Thaw slices overnight in the fridge for a ready-to-serve treat.
Reheating
This cake is at its best served cold, so there’s no need to reheat. Simply thaw refrigerated or frozen slices in the refrigerator, and they’re ready to enjoy—no fuss, no mess.
FAQs
Can I make Chocolate Mousse Cake a day ahead?
Absolutely! The cake gets even better as it chills, and the mousse sets up beautifully. Simply cover tightly and keep it refrigerated until serving.
What can I use if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stirring, and letting it sit for 5 minutes—that’s it! The tangy flavor and texture will mimic buttermilk nicely.
Is it possible to use milk or dark chocolate instead of semisweet for the mousse?
Of course! You can personalize your Chocolate Mousse Cake by swapping in your favorite chocolate. Milk chocolate will make the mousse a touch sweeter and milder; dark chocolate intensifies the cocoa punch.
Can I make this cake gluten free?
Yes! Substitute the all-purpose flour with your favorite gluten-free baking blend—look for one designed for cup-for-cup replacement for the best results.
My mousse didn’t set. What can I do?
If your mousse isn’t setting up, it may not have cooled enough before adding the whipped cream, or it needed more chilling time. Be patient and let the cake rest in the fridge longer; it should firm up nicely. If making again, ensure everything is fully cooled before folding in the whipped cream.
Final Thoughts
If you’re ready to dazzle friends and family—or just treat yourself—this Chocolate Mousse Cake is guaranteed to bring big smiles and even bigger cravings. It’s a little bit classic, a little bit magical, and completely worth every bite. Give it a try, and get ready to fall in love with your new go-to dessert!
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Chocolate Mousse Cake Recipe
- Total Time: 1 hour
- Yield: 1 9×13-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this luscious Chocolate Mousse Cake that combines rich chocolate cake layers with a heavenly chocolate mousse topping. A perfect treat for chocolate lovers!
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3/4 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water (not boiling)
For the Chocolate Mousse:
- 1 ½ cups mini marshmallows
- 8 ounces semisweet baking chocolate (chopped)
- 1/2 cup milk
- 2 cups cold heavy whipping cream
- 1/2 teaspoon vanilla extract
Instructions
- Chocolate Cake – Preheat oven. Grease pan. Mix dry ingredients. Combine wet ingredients. Blend together. Bake and cool.
- Chocolate Mousse – Melt marshmallows, chocolate, and milk. Whip cream. Fold into chocolate mix. Spread over cake. Chill.
Notes
- You can garnish the cake with chocolate shavings or fresh berries for an added touch.
- Ensure the cake is completely cooled before spreading the mousse to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Chocolate Mousse Cake, Chocolate Cake, Dessert Recipe
