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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

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.
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: chocolate dessert, chocolate mousse cake, Chocolate Mousse Cake Recipe, grandma's recipe, mousse cake
Prep Time: 45 minutes
Cook Time: 35 minutes
Servings: 11
Calories: 485kcal
Cost: $27

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

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

Instructions

the Cake:

  • Preheat oven to 350°F (175°C). Line 9-inch springform pan with parchment.
  • Mix dry ingredients: flour, sugar, cocoa, baking powder, baking soda, salt.
  • Whisk wet ingredients separately: eggs, milk, oil, vanilla.
  • Combine wet and dry ingredients, then stir in hot coffee.
  • Bake 30-35 minutes until toothpick comes out clean.
  • Cool completely.

the Mousse:

  • Melt chocolate in double boiler, let cool slightly.
  • Beat egg whites with salt until soft peaks. Add sugar, beat to stiff peaks.
  • Whip cream with vanilla until stiff peaks form.
  • Stir egg yolks into melted chocolate.
  • Fold in whipped cream, then egg whites.
  • Pour over cooled cake.
  • Chill 6 hours or overnight.

To Decorate:

  • Top with fresh raspberries.
  • Dust with powdered sugar and cocoa powder.

Notes

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

Nutrition

Calories: 485kcal | Carbohydrates: 45g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 145mg | Sodium: 180mg | Fiber: 3g | Sugar: 28g | Vitamin A: 840IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg