By Chocolate Mousse Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chocolate Mousse Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Mousse Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chocolate Cake (2 layers):
1½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (45g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
2 large eggs
½ cup (120ml) vegetable oil
¾ cup (180ml) buttermilk (or milk + 1 tsp vinegar)
1 tsp vanilla extract
½ cup (120ml) hot water or coffee (for extra richness)
For the Chocolate Mousse:
1½ cups (360ml) heavy whipping cream, chilled
1 cup (175g) semi-sweet chocolate chips or chopped chocolate
2 tbsp (30g) unsalted butter
1 tsp vanilla extract
For the Chocolate Ganache (optional topping):
½ cup (120ml) heavy cream
¾ cup (130g) semi-sweet chocolate chips
PREPARATION STEPS
Bake the Chocolate Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
Stir in hot water or coffee gradually until well combined (batter will be thin).
Pour into pans and bake for 25–30 minutes. Let cool completely.
Prepare the Chocolate Mousse:
Melt chocolate and butter together in a double boiler or microwave in 30-second bursts. Stir until smooth, then let cool slightly.
In a separate bowl, whip the cold cream until soft peaks form. Add vanilla and continue whipping to stiff peaks.
Fold whipped cream into cooled melted chocolate gently until fully combined. Chill in fridge for 15 minutes.
Assemble the Cake:
Place one cake layer on a serving plate. Spread the mousse evenly over it.
Top with the second cake layer. Press gently to secure.
Chill for 30–60 minutes before adding ganache.
Add the Ganache (Optional):
Heat cream until just boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
Let ganache cool slightly, then pour over the chilled cake.
Chill until set. Slice and enjoy!
Nutritional Information:
Prep Time: 35 minutes | Bake Time: 30 minutes | Chill Time: 1 hour
Kcal: ~480 kcal per slice
Servings: 10 slices
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
