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This luxurious chocolate mousse cake combines a fudgy brownie base with an ultra-silky chocolate mousse, creating the perfect balance of richness and lightness. A showstopper dessert for special occasions!
Why You’ll Love This Cake
Two layers of chocolate heaven – Chewy brownie + airy mousse.
Elegant presentation – Perfect for birthdays, anniversaries, or dinner parties.
Silky-smooth texture – The gelatin-stabilized mousse holds its shape beautifully.
Make-ahead friendly – Best when chilled overnight!
Ingredients
Brownie Base
- ½ cup (115g) unsalted butter (+ 1 tbsp for greasing)
- ¾ cup (130g) dark chocolate, chopped
- ¾ cup (150g) brown sugar
- 2 large eggs
- ⅓ cup (45g) all-purpose flour
Chocolate Mousse
- 2 cups (350g) milk chocolate, chopped
- 2 cups (350g) dark chocolate, chopped
- 6 eggs, separated
- 2 gelatin leaves (or 1½ tsp powdered gelatin)
- 3½ cups (840ml) heavy cream, divided
- 1 tsp vanilla extract
- ½ cup (100g) caster sugar
Step-by-Step Instructions
1. Brownie Base
- Preheat oven to 180°C (350°F). Grease an 8-inch springform pan and line the base with parchment.
- Melt butter, chocolate, and sugar in a double boiler until smooth. Remove from heat.
- Whisk in eggs, then fold in flour until just combined.
- Bake for 20 mins, then cool completely. Loosen edges with a knife.
2. Assemble Pan
- Reattach the springform sides with a fresh parchment base.
- Line the inner walls with acetate strip (or parchment) for clean edges.
3. Chocolate Mousse
- Melt milk and dark chocolate over a double boiler.
- Whisk in egg yolks (mixture will thicken).
- Bloom gelatin in cold water, then dissolve in 1 cup heated cream. Stir into chocolate.
- Whip egg whites + sugar to stiff peaks.
- Whip remaining cream + vanilla to stiff peaks.
- Fold cream into chocolate, then gently fold in meringue.
4. Layer & Chill
- Pour mousse over the cooled brownie. Smooth the top.
- Chill 4+ hours (overnight best).
5. Serve
- Run a hot knife around the edges, then release the springform.
- Slice with a warmed knife for clean cuts.
Pro Tips
Room-temp eggs whip better for meringue.
Don’t overbake the brownie – It should be fudgy, not cakey.
For clean slices, dip your knife in hot water between cuts.
Variations
Espresso Mousse – Add 1 tbsp instant coffee to the chocolate.
Orange Zest – Infuse the cream with citrus for a bright twist.
Berry Coulis – Serve with a raspberry or strawberry sauce.
Storage
- Fridge: Up to 3 days (cover well to prevent drying).
- Freeze: Wrap tightly and freeze up to 1 month (thaw overnight in fridge).
Serving Suggestions
- Dust with cocoa powder or gold leaf for elegance.
- Pair with fresh berries or crème anglaise.
- Add a chocolate ganache drip for extra decadence.
Final Thought
This chocolate mousse cake is pure indulgence—ideal for impressing guests or treating yourself. The contrast between the dense brownie and cloud-like mousse is magical!
More Chocolate Desserts to Try:
Flourless Chocolate Cake
Chocolate Pots de Crème
Chocolate Soufflés
Enjoy every velvety bite! Let me know how yours turns out.
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
- TikTok Potato Bake
Chocolate Mousse Cake
Description
This luxurious chocolate mousse cake combines a fudgy brownie base with an ultra-silky chocolate mousse, creating the perfect balance of richness and lightness. A showstopper dessert for special occasions!
Ingredients
Brownie Base:
1/2 cup unsalted butter (+ 1 tbsp of butter)
3/4 cup dark cooking chocolate
3/4 cup brown sugar
2 egss
1/3 cup all-purpose flour
Mousse:
2 cups milk cooking chocolate
2 cups dark cooking chocolate
6 eggs
2 gelatine leaves
3 1/2 cups heavy cream
1 tsp vanilla extract
1/2 cup caster sugar
Instructions
Brownie Base:
Preheat your oven to 180°C / 350°F. Spray an 8-inch springform pan with oil spray and line the bottom with baking paper.
Fill a pot about a quarter of the way with water. Bring to a gentle boil. Place a heatproof bowl on top and add the butter, chocolate, and brown sugar. Stir until all the ingredients have melted. Take off the heat and add the eggs, whisk to combine. Add the flour and whisk until the batter is smooth.
Add to the springform pan and bake for 20 minutes. Once baked, allow to cool completely at room temperature. Carefully run a knife around the edge of the brownie to loosen from the springform pan. Clean the inside of the springform pan. Place a piece of baking paper on bottom and place the sides on top. Clip to tighten.
Spray the side of the pan with oil spray and place a large piece of acetate measuring 65cm (26-inches) in length on the inside. The oil will help it stick to the pan. Place the cooled brownie in the pan and set aside.
Mousse:
Add the milk and dark chocolate in a heatproof bowl over a double boiler. Stir until melted.
Take off the heat and add the egg yolks. Mix using a spatula. The mixture will instantly thicken and become almost dough like. Set aside.
Add gelatine leaves to cold water to soak for 5 minutes. Take out and squeeze out excess water. Place in a jug with 1 cup of the cream which has been heated. Stir until gelatine is melted.
Add the hot cream to the chocolate egg mixture and stir until smooth. Set aside.
Add the egg whites to a separate large bowl. Make sure the bowl is clean. Use an electric hand mixer to whip to soft peaks. Add a third of the sugar and whip for one minute. Repeat until all the sugar is in. Once in, whisk on high speed for 2 minutes until meringue is thick and glossy.
Finally, to a separate bowl whisk the remaining cream and vanilla extract together until you reach stiff peaks.
Add the cream to the chocolate module and gently fold through until well combine. Add the meringue and fold through until well combined.
Pour the mixture into the prepared springform pan. Use a spatula to flatten out the top. Chill in the fridge for four hours or overnight.
To remove, run a knife under hot water and dry. Run it around the top of the mouse layer before loosening it from the springform pan. Carefully lift up the sides of the pan. Gently unwrap it from the acetate and slice to serve.
