Easy Chocolate Mousse Cake Recipe
Decadent, dreamy, and delightfully simple, this Easy Chocolate Mousse Cake is my secret weapon whenever I want to impress without spending hours in the kitchen. Imagine: a tender, ultra-moist chocolate cake base crowned with a cloud-like chocolate mousse and finished with a glossy ganache—pure chocolate bliss! Whether it’s a special occasion or just a craving for something extraordinary, this showstopper always delivers rich flavor, elegant presentation, and effortless charm.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients transform into a cake that feels straight out of a Parisian patisserie. Each one is carefully chosen to build layers of flavor, texture, and a picture-perfect appearance, so don’t skip or swap lightly!
- All-purpose flour: The essential foundation for your cake, providing structure and a tender crumb.
- Granulated sugar: Sweetens the cake beautifully and helps with moisture retention.
- Unsweetened natural cocoa powder: For rich, deeply chocolatey flavor without sweetness overload.
- Baking soda: Reacts with buttermilk to give the cake a lofty, airy texture.
- Baking powder: Helps the cake rise a little more and stay light.
- Salt: Enhances and balances the sweetness, making every chocolate note pop.
- Vegetable oil: Keeps the cake extra moist and soft, even after refrigerating.
- Large egg, room temperature: Binds your batter and ensures a smooth, rich texture.
- Pure vanilla extract: Brings warmth and depth—never underestimate its magic.
- Full-fat buttermilk: Adds tang and moisture, creating that irresistibly tender crumb.
- Hot coffee or hot water: Intensifies chocolate flavor; coffee is best for a deeper taste, but water works too.
- Semi-sweet chocolate chips: The star of your mousse and ganache—smooth, meltable, and deeply flavorful.
- Heavy whipping cream: For the mousse and ganache; gives the cake that lovely richness and airy texture.
- Powdered sugar: Lightly sweetens the mousse without weighing it down.
- Instant coffee or espresso powder (optional): A secret weapon for deepening chocolate flavor in the mousse.
- Fresh raspberries: Their tart brightness contrasts beautifully with all that chocolate.
- Chocolate covered espresso beans: Adds a crunchy, sophisticated finish and a hint of grown-up flair.
How to Make Easy Chocolate Mousse Cake
Step 1: Prepare Your Pan
First things first—preheat your oven to 350ºF (177ºC). Grab a 9-inch springform pan and give the sides a generous spray of cooking spray. Line the bottom with parchment paper for easy removal, and if your pan isn’t 100% leak-proof, wrap the outside in foil. This little prep step ensures your base won’t stick or leak—a total lifesaver!
Step 2: Mix the Chocolate Cake Batter
In a large bowl, whisk together all your dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Then add in the wet ingredients: vegetable oil, egg, vanilla, and buttermilk. Once that’s smooth, slowly stream in the hot coffee (or hot water) and whisk until your batter is shiny and pourable—it’ll look thin, but that’s exactly what creates the moist, tender crumb!
Step 3: Bake and Cool
Pour the luscious batter into your prepared pan, leveling it out with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan; patience here sets you up for mousse magic later.
Step 4: Make the Chocolate Mousse
Start by putting your chocolate chips into a large heatproof bowl. In a saucepan, gently heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and whisk until a silky ganache forms. Set aside until it’s entirely at room temperature—about 25 minutes (trust me, don’t rush this step or your mousse could deflate!).
Step 5: Whip and Fold
Whip the remaining 1 1/3 cups of heavy whipping cream with powdered sugar, vanilla, and espresso powder (if using) until stiff peaks form. Gently fold this billowy whipped cream into your completely cooled ganache until no streaks remain. What you get is a mousse that’s pillowy, rich, and begging to top your cake!
Step 6: Assemble the Easy Chocolate Mousse Cake
Carefully remove the cooled cake from the pan, peel away the parchment, and return the leveled cake to the springform pan. Wrap an acetate cake collar around the base—this helps hold the mousse in place for that trademark sharp edge (a strip of parchment works in a pinch). Pour the chocolate mousse over the cake, smoothing it out into an even, dreamy layer. Chill for at least 6 hours—overnight is even better—for perfect slicing.
Step 7: Make the Ganache Topping
Wait until the cake is thoroughly chilled and set. Now, heat 1/2 cup heavy cream until it’s about to simmer, then pour it over 1/2 cup chocolate chips in a bowl. Let it sit a moment, then whisk to glossy smoothness. Cool to room temp, about 20 minutes.
Step 8: Unmold and Finish
Unclip your pan, peel away the acetate, and see your chocolate mousse cake in all its glory! Pour the cooled ganache over the top and nudge with an angled spatula, letting it lushly spill over the edges. Finish with a graceful crescent of fresh raspberries and chocolate covered espresso beans—then serve, slice, and listen for the oohs and aahs!
How to Serve Easy Chocolate Mousse Cake
Garnishes
This is your moment to get creative! A scatter of fresh raspberries and chocolate covered espresso beans is classic, but a dusting of cocoa powder, curls of chocolate, or even edible gold leaf can turn your easy chocolate mousse cake into a true showstopper.
Side Dishes
Since the cake is so rich, keep sides light. I love to offer bowls of unsweetened whipped cream, black coffee or espresso, or a pile of sweet, in-season berries. If you’re feeling fancy, a splash of vanilla bean ice cream alongside a warm slice never goes unappreciated.
Creative Ways to Present
Mini versions in jars or glasses make perfect party treats, or cut the cake into petite squares for a dessert platter. For an extra dramatic effect, candlelight and individual cake plates always make easy chocolate mousse cake feel utterly special!
Make Ahead and Storage
Storing Leftovers
This cake keeps like a dream! Store slices, well covered, in the fridge for up to 4 days. The mousse stays plush and the flavor just deepens—if it lasts that long.
Freezing
Want to get ahead? Wrap individual slices or even the whole cake tightly in plastic wrap and a layer of foil, then freeze for up to a month. Thaw overnight in the fridge before serving for best texture.
Reheating
No need to reheat—this cake is meant to be served cold or at cool room temperature! If you love your ganache a little softer, let the cake sit out of the fridge for 15 minutes before slicing.
FAQs
Can I make this easy chocolate mousse cake without coffee?
Absolutely! Just use hot water instead, but do know that coffee helps intensify the chocolate flavor without making the cake taste like coffee.
What can I use instead of a springform pan?
If you don’t have a springform, a regular cake pan works, but be sure to line it really well with parchment for easy removal.
How do I make my own buttermilk?
Simply add 1 1/2 teaspoons of vinegar or lemon juice to 1/2 cup milk, let it sit for 5–10 minutes, and you’re good to go!
Can I make this cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour—the results are surprisingly delicious.
How far in advance can I make easy chocolate mousse cake?
You can prepare it up to two days ahead. The cake holds up beautifully, and the flavors actually meld even more with time.
Final Thoughts
If you’re looking for that perfect blend of elegance and comfort, easy chocolate mousse cake truly delivers—every single time. Dive in, share a slice with friends or savor it solo. I promise, this is one recipe you’ll come back to whenever you want to indulge!
Print
Easy Chocolate Mousse Cake Recipe
- Total Time: 7 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Easy Chocolate Mousse Cake that combines rich chocolate cake with a velvety smooth chocolate mousse, topped with a luscious chocolate ganache. A perfect dessert for any chocolate lover!
Ingredients
For the Chocolate Cake:
- 1 Cup (133g) all-purpose flour
- 3/4 Cup (150g) granulated sugar
- 1/3 Cup (30g) unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 Cup (60ml) vegetable oil
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 Cup (120ml) full-fat buttermilk*, room temperature (DIY recipe in notes)
- 1/2 Cup (120ml) hot coffee or hot water
For the Chocolate Mousse:
- 2 Cups (370g) semi-sweet chocolate chips
- 2 1/3 Cups (560ml) heavy whipping cream, divided
- 2 Tbsp powdered sugar
- 2 tsp pure vanilla extract
- 1 tsp instant coffee or espresso powder (optional)
For the Chocolate Ganache:
- 1/2 Cup (93g) semi-sweet chocolate chips
- 1/2 Cup (120ml) heavy whipping cream
For Garnish:
- 3 oz fresh raspberries
- 2 oz chocolate-covered espresso beans
Instructions
- Make the Chocolate Cake – Preheat the oven, prepare the pan, mix dry ingredients, add wet ingredients, pour batter, and bake.
- Make the Easy Chocolate Mousse – Melt chocolate, make ganache, whip cream, combine with ganache.
- Assemble the Chocolate Mousse Cake – Level cake, add mousse, refrigerate.
- Make the Chocolate Ganache – Melt chocolate, make ganache, cool.
- Add the Finishing Touches – Pour ganache over cake, garnish with raspberries and espresso beans.
Notes
- DIY buttermilk: For 1/2 cup buttermilk, add 1/2 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes.
- Make ahead tip: The mousse cake can be assembled ahead of time and refrigerated. Add ganache and garnish before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 30g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Chocolate Mousse Cake, Chocolate Dessert, Decadent Dessert, Chocolate Recipe
