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A luscious slice of Chocolate Mousse Cake Recipe featuring three layers of moist chocolate sponge and creamy mousse, served on a white plate.

Chocolate Mousse Cake Recipe

5 from 1 vote
This elegant chocolate mousse cake recipe features a rich chocolate base topped with silky chocolate mousse and fresh berries. The perfect balance of intense flavor and light texture makes this dessert an impressive treat for any special occasion.
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Prep Time 45 minutes
Cook Time 35 minutes
Servings: 11
Course: Dessert
Cuisine: French
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base:
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoon vanilla extract
  • ¾ cup hot coffee
Mousse Layer:
  • 12 oz high-quality dark chocolate chopped
  • 4 large eggs separated
  • 2 cups heavy whipping cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
Decoration:
  • 2 cups fresh raspberries
  • ¼ cup powdered sugar for dusting
  • Cocoa powder for dusting

Equipment

  • 9-inch springform pan
  • Electric mixer (stand or hand mixer)
  • Double boiler or microwave-safe bowl
  • Rubber spatula
  • Wire whisk
  • Mixing bowls
  • Parchment paper

Method
 

the Cake:
  1. Preheat oven to 350°F (175°C). Line 9-inch springform pan with parchment.
  2. Mix dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.
  3. Whisk wet ingredients separately: eggs, milk, oil, vanilla.
  4. Combine wet and dry ingredients, then stir in hot coffee.
  5. Bake 30-35 minutes until toothpick comes out clean.
  6. Cool completely.
the Mousse:
  1. Melt chocolate in double boiler, let cool slightly.
  2. Beat egg whites with salt until soft peaks. Add sugar, beat to stiff peaks.
  3. Whip cream with vanilla until stiff peaks form.
  4. Stir egg yolks into melted chocolate.
  5. Fold in whipped cream, then egg whites.
  6. Pour over cooled cake.
  7. Chill 6 hours or overnight.
To Decorate:
  1. Top with fresh raspberries.
  2. Dust with powdered sugar and cocoa powder.

Nutrition

Calories: 485kcalCarbohydrates: 45gProtein: 8gFat: 32gSaturated Fat: 17gCholesterol: 145mgSodium: 180mgFiber: 3gSugar: 28gVitamin A: 840IUVitamin C: 3mgCalcium: 85mgIron: 2mg

Notes

  • Use room temperature eggs
  • Choose 60-70% dark chocolate
  • Store in refrigerator up to 3 days
  • Do not freeze

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