Decadent Chocolate Mousse Cake

Indulge in this decadent chocolate mousse cake! Rich dark chocolate meets airy mousse, inspired by French patisserie. Easier than you think! Get the recipe now.

June 11, 2025
By Sally Thompson.

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Recipe Introduction

Craving Chocolate Cake?

Ever have one of those days? you know, the kind where only a massive dose of chocolate will do? honestly, that’s how this chocolate and mousse cake recipe came about! i needed something seriously decadent.

Oh-La-La!

This cake is loosely inspired by french patisserie. we are talking a dark chocolate cake hugged by light chocolate mousse.

You should be able to whip up this bad boy in just over 2 hours including chilling, and it serves around 10-12 people.

You could even make a chocolate raspberry mousse tart with the same ingredients!

Why This Cake Rocks

Let me tell you, this cake is more than just delicious. dark chocolate is full of antioxidants. this makes this chocolate berry dessert almost healthy, right? it's perfect for a birthday, celebration or just because you deserve a treat.

This chocolate raspberry heart cake is the best thing to offer. what makes this cake so special is the contrast.

It has rich cake against light mousse. you get this amazing texture and flavour in every bite. imagine a flourless chocolate torte with raspberry sauce , but with more oomph.

Ready to make some magic? Get your ingredients ready! It's time to talk about what you will need in the kitchen.

Ingredients for the chocolate and mousse cake :

• Chocolate Cake: Flour, cocoa, baking powder, baking soda, salt, sugar, buttermilk, oil, eggs, vanilla, boiling water.
• Chocolate Mousse: Bittersweet chocolate, heavy cream, eggs, sugar.
• Chocolate Ganache (optional): Semi-sweet chocolate, heavy cream.

Remember that having the right ingredients is just like having a good foundation for a building.

Alright, let's dive into what you'll need to whip up this show-stopping Chocolate and Mousse Cake ! Trust me, even if you're not exactly a baking pro, this recipe is totally doable.

Decadent Chocolate Mousse Cake Recipe Card

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Preparation time:45 Mins

Cooking time:35 Mins

Servings:10-12 slices

Ingredients:

• 1 ½ cups (190g) all-purpose flour
• ¾ cup (60g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 1 ½ cups (300g) granulated sugar
• ¾ cup (180ml) buttermilk, at room temperature
• ¾ cup (180ml) vegetable oil (canola or sunflower)
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• ¾ cup (180ml) boiling water
• 8 ounces (225g) good-quality bittersweet chocolate (60-70% cacao), chopped
• 1 cup (240ml) heavy cream, cold
• 2 large eggs, separated
• ¼ cup (50g) granulated sugar
• 4 ounces (115g) semi-sweet chocolate, chopped
• ½ cup (120ml) heavy cream

Instructions:

• Grease and flour two 8-inch round cake pans, line the bottoms with parchment paper.
• Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• In a separate bowl, whisk together sugar, buttermilk, oil, eggs, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
• Divide the batter evenly between the prepared cake pans and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
• Melt the chocolate in a double boiler or heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
• In a chilled bowl, beat the heavy cream with a mixer until stiff peaks form.
• In a separate bowl, beat the egg yolks and sugar until pale and thick.
• In a clean, dry bowl, whisk the egg whites until stiff peaks form.
• Gently fold the melted chocolate into the yolk mixture, then fold in the whipped cream, followed by the egg whites. Be careful not to deflate the mixture.
• Place one cake layer on a serving plate. Spread the chocolate mousse evenly over the cake layer. Top with the second cake layer.
• Refrigerate the cake for at least 1 hour to allow the mousse to set.
• Heat the heavy cream in a saucepan until simmering. Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Whisk until smooth.
• Pour the ganache over the cake, allowing it to drip down the sides.
• Refrigerate for another 30 minutes to allow the ganache to set.
• Slice and serve cold.

Getting Ready: Ingredients & Equipment

This Chocolate and Mousse Cake With Raspberries is truly a crowd-pleaser. Don't let the list scare you, it’s all pretty straightforward.

Main Ingredients

Okay, so first up, the cake itself.

• All-purpose flour: 1 ½ cups (190g)
• Unsweetened cocoa powder: ¾ cup (60g). Look for a good quality one, it makes all the difference!
• Baking powder: 1 ½ teaspoons
• Baking soda: 1 ½ teaspoons
• Salt: ¾ teaspoon
• Granulated sugar: 1 ½ cups (300g)
• Buttermilk: ¾ cup (180ml). Room temperature is a must ! Trust me.
• Vegetable oil: ¾ cup (180ml).
• Large eggs: 2 , at room temp too.
• Vanilla extract: 2 teaspoons
• Boiling water: ¾ cup (180ml). Don't skip this, it makes the cake super moist.

Now, for that luscious mousse...

• Bittersweet chocolate (60-70% cacao): 8 ounces (225g), chopped. Go for the good stuff here.
• Heavy cream: 1 cup (240ml), ice-cold!
• Large eggs: 2 , separated.
• Granulated sugar: ¼ cup (50g)

And finally, the optional but oh-so-worth-it ganache. A nice touch to a Chocolate Raspberry Heart Cake .

• Semi-sweet chocolate: 4 ounces (115g), chopped.
• Heavy cream: ½ cup (120ml)

Think of a Chocolate Raspberry Mousse Tart but cake version!

Seasoning Notes

For this choc raspberry cake , we're keeping it simple. vanilla extract is your best friend here. a pinch of salt enhances the chocolate flavor, you know? if you're feeling fancy, a tiny drop of raspberry extract in the mousse could be amazing.

It adds that fruity zest that works wonders in recipes like a chocolate raspberry mousse tart .

Equipment Needed

You don't need a ton of fancy stuff.

• Two 8-inch round cake pans.
• Parchment paper. Prevents sticking.
• Stand mixer or hand mixer. Makes things easier.
• Double boiler or heatproof bowl and saucepan.
• Offset spatula (optional). Honestly , a regular knife works too.
• Wire rack.

Don't have cake pans? a sturdy oven-safe dish can work in a pinch. just adjust baking time. also, if you're like me and constantly forget to buy buttermilk, just add a tablespoon of lemon juice to milk, let it sit for a few, and you have almost the same thing.

Perfect for those last minute bake-offs.

Ready to try this Raspberry Mousse Cake Recipe or this Flourless Chocolate Torte With Raspberry Sauce ? It's so divine.

Decadent Chocolate and Mousse Cake : Let's Bake!

Honestly, who can resist a chocolate and mousse cake ? it's the kind of dessert that makes any day feel like a special occasion.

This recipe is inspired by the amazing chocolate raspberry mousse tart i had in paris once. think of it as a hug in cake form.

We're aiming for that perfect balance of rich chocolate and airy mousse. ready to get started?

Prep Like a Pro

• Essential mise en place: Measure out everything before you start. Seriously. It's a game-changer. Get those cake pans ready too. Grease 'em up and line with parchment. Trust me, you'll thank me later.
• Time-saving organization tips: Grab bowls in advance. Use a kitchen scale. Group your dry and wet ingredients. Oh, and don't forget the tunes! Gotta have some tunes.
• Safety reminders: Boiling water can be nasty! Handle with care. And watch those fingers around the mixer, eh?

Bake It 'Til You Make It

1. Bake at 350° F ( 175° C) for 30- 35 minutes . Don't peek too much!
2. Cool the cakes for 10 minutes in the pans.
3. Melt the chocolate until smooth. Seriously, that is heaven!
4. Whip the cream until stiff peaks form. This is key for that mousse texture.
5. Fold it all together gently. Don't deflate that mousse, mate!
6. Spread mousse between cake layers, then chill for at least 1 hour .
7. If you're feeling fancy, pour ganache over the top.
8. Chill for another 30 minutes to set. This is the hardest part: waiting.

Pro Baker Secrets

• Expert shortcut: Room temperature ingredients are your best mates. The cake batter will emufy so much better, also you can use a mixer or Thermomix.
• Common mistake to avoid: Overmixing the batter makes a tough cake. Don't do it! Just combine.
• Make-ahead option: Bake the cake layers a day ahead. Wrap 'em tight and stash 'em in the fridge.

Chocolate Mousse Cake With Raspberries ? Yes, Please!

Want to level this up? add a layer of fresh raspberries between the cake and the mousse. it adds such a lovely tartness that cuts through the richness of the chocolate.

It could become a chocolate raspberry heart cake . or what about a flourless chocolate torte with raspberry sauce ?

Honestly, this chocolate and mousse cake is pretty darn amazing. every time i bake it, i’m reminded of that little french bakery and how a simple dessert can bring so much joy.

Give it a try! it's easier than you think, and the results are oh-so-worth it. perfect with some dark cherry desserts .

This bake brings to mind some other layered mousse desserts too. thinking about a chocolate berry dessert right now makes me smile.

And that choc raspberry cake sound pretty good right now too!

Okay, let's talk about this decadent chocolate mousse cake ! you know, even the best recipes sometimes need a little tweaking, right? here's the lowdown on serving, storing, and making it your own.

Recipe Notes

Serving It Up Right!

Honestly, presentation is everything. for plating your slice of chocolate and mousse cake , think simple elegance. a light dusting of cocoa powder? always a winner.

Got some fresh raspberries lying around? bang them on top. if you're feeling fancy, a little quenelle of whipped cream never hurts.

Pair it with a scoop of vanilla ice cream – the cold creaminess is amazing. or, if you want something fruity, a drizzle of raspberry sauce works like a charm.

A steaming mug of coffee is the perfect foil too, or even a dessert wine if you are after a touch of class.

Keeping It Fresh (and Delicious!)

So, you've made this amazing chocolate and mousse cake . Now, how do you stop it from going to waste?

• Fridge Rules: Keep it in the fridge. Pop it in an airtight container, and it'll happily sit there for up to 3 days.
• Freezing For Later: You can freeze it! Wrap individual slices tightly in cling film, then foil. It will freeze for up to 2 months. Defrost in the fridge overnight.
• Reheating (Not Really Needed): This cake is best served cold, so no need to reheat. Just grab a slice straight from the fridge!

Mix It Up: Variations on a Theme

Want to get a bit creative? I hear you! You could make a Chocolate Raspberry Heart Cake , for example or even a Chocolate Raspberry Mousse Tart

• Dietary Swaps: Want a gluten-free version? Use a 1:1 gluten-free flour. Just make sure it has xanthan gum. Easy peasy!
• Seasonal Twists: In summer, chuck in some fresh strawberries. In winter? Maybe some dark cherries. This can be your very own Chocolate Berry Dessert .

Nutrition Lowdown (the basics)

Okay, so this chocolate and mousse cake isn't exactly health food, let's be real. Each slice is approx 450-550 calories. There’s around 8-10g protein, 25-35g of fat and 50-60g of carbs.

However, dark chocolate does have antioxidants. so, you know, it's practically a health food...sort of! i mean, everything in moderation, right? it can be a perfect treat for lovers of dark cherry desserts or layered mousse desserts .

So, go on! get baking this chocolate and mousse cake . even if it doesn't look perfect the first time, it'll still taste amazing.

I promise! you know, something similar could be a flourless chocolate torte with raspberry sauce . or, maybe consider a raspberry mousse cake recipe , or even a decadent choc raspberry cake .

Have fun with it, and don't stress too much.