Chocolate Mousse Cake

5 from 4 reviews

This chocolate mousse cake is a super decadent cake. It has a layer of moist chocolate cake, chocolate mousse, and chocolate whipped cream.

Prep Time1

Cook Time34

Chilling Time6

Total Time7 34

Servings: slices

Calories: 349kcal

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.

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.

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

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.