Chocolate Mousse Cake
This chocolate mousse cake is a super decadent cake. It has a layer of moist chocolate cake, chocolate mousse, and chocolate whipped cream. The fluffy chocolate mousse, moist chocolate cake, and chocolate whipped cream make the ultimate chocolate dessert that melts in your mouth.
This chocolate mousse cake is a chocolate lover’s dream. It has three fluffy layers of chocolate. The chocolate mousse is made using chocolate pudding, so it is easy to make.
I have tips and tricks and process photos to easily help you make this recipe! If you love mousse desserts, you have to try my chocolate raspberry mousse cake.
Tips for making the cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Properly measure the flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
- Tip 2:To easily remove the cake from the pan, make sure to first spray the pan with baking nonstick spray. Then, line bottom with parchment paper and spray it again to make sure that the paper does not stick to the bottom of the cake too much. If you miss any spots with the spray they can stick and tear the cake so be thorough.
- Tip 3: Be very careful when you fold in the whipped cream, it is the hardest part. If you are too rough, it will be like adding 1 1/3rd cups of heavy cream to the batter. It will not set.
- Tip 4: This cake needs a long chill time, for it to set. Make sure to be patient!
Assembling the cake
FAQ’s
Yes you can make the cake ahead of time! Once the cake layer is done cooling, wrap tightly in plastic wrap. Then, freeze up to 30 days. Pull it out 1 hour before decorating.
You either overmixed the whipped cream into the pudding mixture or it did not have long enough time to chill in the fridge.
You can make a much thicker cake using a 8-inch spring form pan.
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Storing and Freezing
Store the chocolate mousse cake in an airtight container like a cake carrier. Store up to 5 days in the fridge.
Freeze the cake in individual slices using plastic wrap. Freeze up to 30 days and let thaw for 1-2 hours.
For more chocolate recipes, check out my
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Chocolate Mousse Cake
Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsweetened cocoa powder
- 1/2 cup Oil
- 1/2 cup White granulated sugar
- 1/3 cup Brown sugar, packed light or dark
- 2 Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/2 cup Buttermilk, room temperature
- 1/3 cup Sour cream, room temperature
- 1/2 cup Hot water
Chocolate Pudding Mousse
- 3.9 oz Instant chocolate pudding mix
- 1 cup Milk
- 2 cups Heavy cream
- 3 TBSP Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Chocolate Whipped Cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
- In a large bowl, mix the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder. Set aside.1 cup All-purpose flour, 2 TBSP Cornstarch, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 1/2 cup Unsweetened cocoa powder
- In a separate bowl, mix the oil, sugar, brown sugar, eggs, vanilla, vinegar, buttermilk, and sour cream until combined using a whisk. Slowly mix in the hot water.1/2 cup Oil, 1/2 cup White granulated sugar, 1/3 cup Brown sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 1 tsp White vinegar, 1/2 cup Buttermilk, 1/3 cup Sour cream, 1/2 cup Hot water
- Pour the wet ingredients into the dry ingredients. Mix until no more lumps remain.
- Pour the cake batter into the pan. Bake for 33-36 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely.
Chocolate Pudding Mousse
- In a large bowl, beat the pudding mix and milk and high speed for 2 minutes. Set aside.3.9 oz Instant chocolate pudding mix, 1 cup Milk
- Using a mixer in a metal bowl, beat the heavy cream, cocoa powder, and vanilla. Beat until stiff peaks form.2 cups Heavy cream, 3 TBSP Unsweetened cocoa powder, 1 tsp Pure vanilla extract
- Add the chocolate cream to the pudding. Use a rubber spatula to gently fold together until combined.
- Use a serrated knife to cut the top off the cake. Place the cake back in the springform pan (make sure it is clean and sprayed with baking spray again!) Line the sides of the cake with a sheet of acetate or parchment paper.
- Spread the mousse on top of the cake. Use an offset spatula to spread it evenly.
- Place in the fridge for at least 6 hours or overnight. Make sure it is covered in foil.
Chocolate Whipped Cream
- Using a mixer in a metal bowl, beat the heavy cream, powdered sugar, cocoa powder, and vanilla. Beat until medium peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 2 TBSP Unsweetened cocoa powder, 1 tsp Pure vanilla extract
- Take the ring off the cake. Remove the sheet of acetate or parchment paper from the cake. Top with the chocolate whipped cream
Step 10 says to cut the top of the cake off. Why do you do this? It doesn’t say what you do with the top that you cut off? Do you use it or just throw it away?
Hi, Is there a substitute for sour cream for the mousse cake?