Desserts & Sweets

Chocolate Mousse Cake

By Emma :

Everyday Culinary Delights👩‍🍳

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Chocolate Mousse Cake

Oh, how grateful I am to share this indulgent delight with all of you wonderful bakers and chocolate lovers out there! I’ve whipped up something truly special that promises to satisfy even the most insatiable chocolate cravings. From its moist layers to the rich, creamy frosting, every bite of this Decadent Double Chocolate Cake is a testament to the joys of baking and indulging!


Let’s gather all the goodies you’ll need to bring this chocolate masterpiece to life:


  • 2 large Eggs

Baking & Spices

  • 1/2 tsp Baking powder
  • 2 1/4 tsp Baking soda
  • Chocolate sprinkles, for garnish
  • 1/2 cup Natural unsweetened cocoa
  • 3/4 cup Natural unsweetened cocoa powder
  • 1 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 1 1/4 cups Semi-sweet chocolate chips
  • 2 1/4 cups Sugar
  • 2 1/2 tsp Vanilla extract

Oils & Vinegars

  • 1/2 cup Vegetable oil


  • 1 3/4 cups Heavy whipping cream
  • 1 cup Milk


  • 1 cup Hot water

How to Make Instructions

  1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease two 9-inch cake pans and dust them with cocoa powder to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together 3/4 cup cocoa powder, baking soda, baking powder, salt, and sugar. Make sure there are no lumps for a smooth cake texture.
  3. Combine Wet Ingredients: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
  4. Mix Together: Gradually add the wet ingredients to the dry ingredients, stirring continuously. Pour in the hot water and mix until the cake batter is smooth.
  5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Make the Frosting: While the cakes cool, beat the heavy whipping cream until it forms stiff peaks. Gradually add powdered sugar and 1/2 cup cocoa, continuing to beat until well incorporated.
  7. Assemble the Cake: Once the cakes are completely cooled, layer them with a generous amount of frosting in between. Frost the outside of the cake. Sprinkle the top with chocolate chips and chocolate sprinkles for that extra touch of decadence!

Helpful Tips

  • Cake Pan Prep: Don’t skip greasing and dusting your pans—this ensures your cakes come out cleanly and retain their beautiful shape.
  • Cooling is Key: Allow the cakes to cool completely before frosting to prevent the frosting from melting.


  • Gluten-Free: Swap regular flour with your favorite gluten-free blend.
  • Vegan: Use plant-based milk and whipping cream, and substitute eggs with applesauce or mashed bananas.

Frequently Asked Questions

Q: Can I make this cake a day ahead? A: Absolutely! This cake tastes even better the next day as the flavors meld together beautifully.

Q: What makes this cake moist and fluffy? A: The combination of hot water and baking soda helps achieve a light, fluffy texture while maintaining moisture.

Storage Instructions

Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices on a baking sheet before wrapping them in plastic and keeping them in a freezer bag for up to 3 months.

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I hope you find as much joy in baking and devouring this cake as I did in sharing it with you! Dive into this chocolatey journey and let every slice bring a sweet smile to your day!

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Chocolate Mousse Cake

Chocolate Mousse Cake

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  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 8 servings 1x


Dive into the velvety richness of our Chocolate Mousse Cake, a heavenly dessert that promises layers of creamy mousse and tender cake topped with a glossy chocolate ganache. This is not just a cake—it’s an experience, designed to bring joy and a touch of luxury to any occasion!


  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 cups chilled heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 200g dark chocolate, melted
  • 1 tbsp gelatin, dissolved in 3 tbsp water


  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). Mix cocoa powder, granulated sugar, and vegetable oil. Beat in eggs one at a time, then stir in 2 tsp vanilla. Combine flour, salt, and baking powder; fold into the cocoa mix. Pour batter into a greased 9-inch cake pan. Bake for 25 minutes. Let cool.
  2. Make the Mousse: Whip heavy cream with powdered sugar and 1 tsp vanilla until stiff peaks form. Gently fold in melted chocolate and gelatin until smooth.
  3. Assemble the Cake: Spread mousse over the cooled cake base. Refrigerate for at least 4 hours.
  4. Garnish and Serve: Top with chocolate shavings or a sprinkle of cocoa powder before serving.


  • Chocolate Quality: Use high-quality dark chocolate for the best flavor and texture in your mousse.
  • Gelatin Substitute: If you prefer, use agar-agar as a vegetarian substitute for gelatin.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: French


  • Serving Size: 1 slice
  • Calories: 498
  • Sugar: 36g
  • Sodium: 297g
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 150mg

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