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. So, surprise your favorite chocolate fan with this on their birthday, Valentine's day, or any special occasion and you will be sure to impress.
For more chocolate dessert recipes, try Chocolate Glazed Donuts, Chocolate Fudge Cookies, and Chocolate Zucchini Bread.
Jump to:
- Why This Chocolate Mousse Cake Recipe Works
- Ingredient Notes for Triple Chocolate Mousse Cake
- Ingredient Substitutions
- Step By Step Instructions - Chocolate Cake
- Step By Step Instructions - Chocolate Pudding Mousse and Chocolate Whipped Cream
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
Why This Chocolate Mousse Cake Recipe Works
- Chocolate mousse filling- The chocolate mousse is the star of the cake with its fluffy light texture and rich and creamy flavor.
- Chocolate cake- The moist chocolate cake is a perfect base for the mousse with a delicious chocolate flavor and soft texture.
- Chocolate whipped cream- The chocolate whipped cream is a great topping because it is so light it does not take away from how light and fluffy the mousse is! It has a great chocolate flavor, too.
Ingredient Notes for Triple Chocolate Mousse Cake
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Oil- Use canola oil, vegetable oil, or olive oil.
- Eggs- Pull the large eggs out 2 hours before baking to get to room temperature.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
- Sour cream- Pull this out 2 hours before baking.
- Powdered sugar- Make sure this is sifted to avoid clumps in your whipped cream.
- Hot water- The water should be steaming hot from a stove, but not boiling.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
- Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.
Step By Step Instructions - Chocolate Cake
Here is how to make and bake the chocolate cake layer for this chocolate mousse cake.
STEP 1: Prep. Preheat the oven to 350°F. Meanwhile, spray a 9-inch springform pan with baking spray. Place a parchment paper circle in the bottom of the pan and spray it again.
STEP 2: Dry ingredients. Mix the all purpose flour, cornstarch, baking powder, baking soda, salt, and cocoa powder together in a large bowl.
STEP 3: Wet ingredients. Use a separate bowl to mix the oil, sugar, brown sugar, eggs, vanilla extract, vinegar, buttermilk, and sour cream together. Slowly mix in the hot water with a whisk. Going too fast can start to cook the eggs.
STEP 4: Combine. Pour the wet ingredients into the dry ingredients and mix them together until there are no lumps.
STEP 5: Bake. Pour the cake batter into the prepared pan and bake it for 33-36 minutes. It is done when a toothpick inserted into the middle of the cake comes out clean.
STEP 6: Cool. Let the cake cool in the hot pan for 10 minutes before transferring it to a wire rack to cool completely.
Step By Step Instructions - Chocolate Pudding Mousse and Chocolate Whipped Cream
Here is how to make the chocolate mousse and chocolate whipped cream for the chocolate mousse cake.
STEP 1: Beat pudding and milk. Use a mixer and large mixing bowl to beat the pudding mix and milk on high speed for 2 minutes. Set it aside.
STEP 2: Whip heavy cream. Use a metal bowl and whisk attachment with your mixer to beat the heavy cream, cocoa powder, and vanilla extract until stiff peaks form.
STEP 3: Fold mousse. Add the chocolate whipped cream to the pudding and fold them together gently with a rubber spatula.
STEP 4: Prep cake. Use a serrated knife to cut off any uneven top of the cake. Then, place the cake back in the (cleaned and sprayed) springform pan. Use acetate paper or parchment paper to line the sides of the cake.
STEP 5: Spread mousse. Gently spread the mousse over the top of the cake. Use an offset spatula to spread it into an even layer.
STEP 6: Chill. Cover the pan with aluminum foil and place it in the fridge overnight or at least 6 hours.
STEP 7: Whip heavy cream. Use a metal bowl and whisk attachment with your mixer to beat the heavy cream, cocoa powder, and vanilla extract until medium peaks form.
STEP 8: Decorate cake. Remove the pan and sheet of acetate or parchment paper from the cake. Spread the chocolate whipped cream on top.
Expert Baking Tips
- 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.
- 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.
- 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 â…“rd cups of heavy cream to the batter. It will not set.
- This cake needs a long chill time, for it to set. Make sure to be patient!
FAQ
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.
Recipe Variations
- Chocolate Ganache- You can top this with a chocolate ganache for an extra decadent chocolate topping.
- Alternate pudding flavors- If you would prefer to make this a different flavor you can remove the cocoa powder from the pudding and use whichever flavor you would like!
Special Tools
- Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
- Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
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.
Other Cake Recipes To Try
Try these chocolate recipes too!
- Chocolate Peanut Butter Cheesecake
- Chocolate Crinkle Cookies
- Chocolate Peppermint Cheesecake
- Chocolate Cheesecake Bars
- Chocolate Cinnamon Rolls
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Chocolate Mousse Cake
Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 2 tablespoon Cornstarch
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsweetened cocoa powder
- ½ cup Oil
- ½ cup White granulated sugar
- â…“ cup Brown sugar packed light or dark
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 teaspoon White vinegar
- ½ cup Buttermilk room temperature
- â…“ cup Sour cream room temperature
- ½ cup Hot water
Chocolate Pudding Mousse
- 3.9 oz Instant chocolate pudding mix
- 1 cup Milk
- 2 cups Heavy cream
- 3 tablespoon Unsweetened cocoa powder
- 1 teaspoon Pure vanilla extract
Chocolate Whipped Cream
- 1 cup Heavy cream
- ¼ cup Powdered sugar
- 2 tablespoon Unsweetened cocoa powder
- 1 teaspoon 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 tablespoon Cornstarch, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, ½ 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.½ cup Oil, ½ cup White granulated sugar, ⅓ cup Brown sugar, 2 Large eggs, 1 teaspoon Pure vanilla extract, 1 teaspoon White vinegar, ½ cup Buttermilk, ⅓ cup Sour cream, ½ 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 tablespoon Unsweetened cocoa powder, 1 teaspoon 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, ¼ cup Powdered sugar, 2 tablespoon Unsweetened cocoa powder, 1 teaspoon 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
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