Chocolate Mousse Cake
This decadent Chocolate Mousse Cake is the ultimate dessert for chocolate lovers. Featuring layers of moist chocolate sponge or brownie base and silky-smooth chocolate mousse, it's topped with a glossy ganache for an elegant finish. Light yet rich, airy yet indulgent, this French-inspired treat melts in your mouth and is perfect for birthdays, holidays, or anytime you crave a show-stopping dessert. With make-ahead options and easy-to-follow steps, this mousse cake is as practical as it is irresistible.
Equipment
- 8- or 9-inch springform pan or cake ring
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Saucepan or double boiler
- Parchment paper or cake collar
- Offset spatula (optional but helpful)
- Knife and hot water for slicing
Ingredients
For the Base (choose one):
- 1 chocolate sponge cake layer (8–9 inches), cooledOR
- 1 batch of brownies, baked in a round pan and cooled
For the Chocolate Mousse:
- 200g (7 oz) high-quality bittersweet chocolate (60–70% cocoa), chopped
- 1 ½ cups (360 ml) cold heavy cream
- 1 tsp pure vanilla extract
- Pinch of salt
Optional Ganache Topping:
- 100g (3.5 oz) dark chocolate, chopped
- ½ cup (120 ml) heavy cream
Optional Garnishes:
- Cocoa powder, chocolate curls, fresh raspberries, whipped cream, mint leaves
Instructions
Prepare the Base
- Place the baked and cooled sponge cake or brownie layer in a springform pan. Line the sides with parchment paper or acetate for a clean finish.
Make the Mousse
- Melt chopped chocolate in a double boiler or microwave until smooth. Let cool slightly.In a separate bowl, whip heavy cream until soft peaks form.Add a spoonful of whipped cream to the cooled chocolate and stir to lighten the mixture. Gently fold in the remaining whipped cream with a spatula until fully incorporated.
Assemble the Cake
- Spread the mousse evenly over the base in the pan. Smooth the top with an offset spatula.Cover and refrigerate for at least 6 hours, or overnight, until fully set.
Add Ganache (Optional)
- To make ganache, heat cream until just simmering. Pour over chopped chocolate, let sit for 1 minute, then stir until smooth.Let it cool slightly, then pour over the set mousse layer and smooth the top.
Decorate and Serve
- Unmold the cake carefully. Decorate with cocoa powder, chocolate shavings, or fresh berries.Slice with a warm knife for clean cuts and serve chilled.
Notes
- Chocolate Quality Matters: Use couverture or baking chocolate for best texture and flavor—avoid chocolate chips.
- Stabilizing the Mousse: For extra firmness, add 1 tsp of dissolved gelatin (optional) to the chocolate before folding in the cream.
- Make Ahead: Best made the day before serving. Keeps well for 4–5 days in the fridge.
- Freezer-Friendly: Freeze (without decorations) for up to 1 month. Thaw in fridge overnight.