Double Chocolate Mousse Cake
This double chocolate mousse cake is rich and heavenly with a moist and fluffy chocolate cake base topped with a dark and white chocolate mousse then drizzled with chocolate ganache. Perfect for any special occasion!
Our family loves cake recipes to celebrate any special occasion from holidays to birthdays! This double chocolate mousse cake with its fluffy chocolate cake base and two layers of decadent chocolate mousse is not only beautiful but an unforgettable dessert.
When my daughter’s birthday rolled around, I followed our tradition to let her pick out her cake. She loves cheesecake, so she decided on this toffee chocolate cheesecake. I made this second cake as a backup and am glad I did!
This mousse cake recipe is melt-in-your-mouth delicious with a rich chocolate cake topped with two layers of creamy mousse that reminds me of my favorite chocolate mousse tarts. It’s not overly sweet and is pure perfection!
Why You’ll Love This Dreamy Cake
- Showstopper dessert: Whether you are a chocoholic, chocolate lover or just love desserts, it is an impressive cake to serve for any occasion.
- Rich and indulgent: This 3 layer chocolate mousse cake is a beautiful contrast in textures and chocolate flavors from the rich and buttery cake to the smooth and creamy mousse.
- No raw eggs: A typical French style mousse is made with raw egg whites. This mousse relies on heavy cream for its lightness and you don’t even need gelatin!
Double Chocolate Mousse Cake Recipe Ingredients
Chocolate Cake
- Baking staples: Granulated sugar, cake flour, granulated sugar, baking powder, baking soda, vanilla extract and salt.
- Cocoa powder: I used unsweetened Dutch process cocoa powder.
- Egg: One large egg at room temperature binds the cake together.
- Milk: I prefer 2% or whole milk for best taste.
- Butter: I used melted butter cooled to room temperature. Oil can be used as a substitute.
- Boiling hot water: This helps create a fluffier, lighter cake.
Mousse Layers
- Heavy cream: Whole cream, whipping or cold heavy cream with at least 30% fat content.
- Chocolate: Good quality white chocolate and dark chocolate.
How To Make Double Chocolate Mousse Cake
To make the chocolate cake in a large bowl whisk dry ingredients together including the sugar, flour, cocoa, baking powder, baking soda and salt.
Add the egg, milk, melted butter and vanilla, beat. Remove the beaters and stir in the boiling water.
Pour batter into the prepared cake pan and bake until done, test for doneness with a toothpick. Leave the cake to cool in the pan.
Make your white chocolate mousse, by heating cream until almost boiling. Add the white chocolate and stir until melted, then cool completely.
Beat half the cream with whisk attachment until stiff peaks form. Fold into the cooled white chocolate mixture then spoon onto the cooled cake. Refrigerate.
To make the dark chocolate mousse, heat cream until almost boiling then add the dark chocolate and stir until melted. Cool completely.
Beat the remaining cream until stiff peaks form, then gently fold whipped cream into the cooled chocolate mixture. Spoon chocolate mixture on top of the white chocolate mousse layer and spread to even out. Refrigerate mousse cake, garnish and enjoy!
Mousse Cake Tips And Variations
- Cake flavor: Instead of a moist chocolate cake base, try a vanilla sponge cake or even a brownie base. Use a cake base that will be sturdy enough to hold the mousse layers.
- Cool chocolate mixture before combining with cream: Otherwise your whipped cream will collapse from the heat of the chocolate.
- Adhere to chill times: Otherwise your mousse may not set up properly. Once your cake is assembled, chill for at least 4-5 hours up to overnight before unclasping the springform pan.
- Slicing the cake: For a flawless slice through the cake layers, warm the knife under water then wipe dry with a clean towel.
- Garnish: I love to drizzle the mousse cake with the chocolate ganache from my marble cake. You can also add fresh raspberries, cranberries or some milk chocolate shavings.
What Type Of Chocolate Is Best To Use?
I recommend using a high quality baking chocolate. For dark chocolate, I like to use at least 70% cacao. If you like sweeter taste, use milk chocolate that has a 30-45% cocoa percentage. The better the quality chocolate you use the more flavorful the mousse will be.
What To Do With Extra Mousse Filling?
I love to spoon my extra mousse into cups and serve separately. You could also use it as a layer in my no-bake brownie cheesecake parfait or cappuccino parfait.
Can I Make This Gluten Free?
While I have not tested this, you could try substitute with a 1:1 gluten free all purpose blend or try a gluten free cake mix.
How To Store This Double Layer Chocolate Mousse Cake?
Store the cake in the refrigerator covered with a cake dome or loosely wrapped with plastic wrap for up to 3-4 days.
Can I Freeze Leftover Cake?
While I never have leftovers of this cake (have I mentioned we love cake?), you can wrap slices tightly in plastic wrap and store frozen for up to a month. Thaw in the refrigerator.
More Delicious Chocolate Desserts
- Chocolate Panna Cotta
- Easy Strawberry Chocolate Cake
- Chocolate Almond Biscotti
- Baci Chocolate Birthday Cake
- Chocolate Pudding Cake
I hope you enjoy this Double Chocolate Mousse Cake as much as we did! Enjoy!
Double Chocolate Mousse Cake
Ingredients
CHOCOLATE CAKE
- ¾ cup granulated sugar
- ¾ cup + 2 tablespoons cake flour (110 grams total, if you double the recipe, then double this amount)
- ¼ cup cocoa unsweetened dutch processed
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 1 large egg (room temperature)
- ½ cup milk (2% or whole milk – room temperature)
- ¼ cup melted & cooled butter (or oil)
- ½ teaspoon vanilla
- ½ cup boiling water
WHITE CHOCOLATE MOUSSE
- 1 cup whole cream whole, whipping or heavy cream (at least 30% fat content) (divided)
- 4 ounces white chocolate (chopped)
DARK CHOCOLATE MOUSSE
- 1 cup whole cream whole, whipping or heavy cream (at least 30% fat content) (divided)
- 4 ounces dark chocolate (good quality) (chopped)
Instructions
- Pre-heat oven to 350F (180C) grease and flour or spray a 8 or 9 inch / 20 or 23 cm round springform cake pan or line a regular pan with parchment paper.
CHOCOLATE CAKE
- In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the egg, milk,melted butter and vanilla, beat for two minutes. Remove the beaters and stir (do not beat) in the boiling water. The batter will be thin.
- Pour the batter into the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out clean. Let the cake cool in pan (it is easier to assemble with the cake in the pan).
WHITE CHOCOLATE MOUSSE
- While cake is cooling make the mousse, heat ½ the cream until it is almost at the boiling point, then add the chocolate and stir until melted and smooth, let cool completely.
- Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon onto the cooled cake and spread to even out, then refrigerate for approximately 20-30 minutes.
DARK CHOCOLATE MOUSSE
- Heat ½ the cream until it is almost at the boiling point, then add the chocolate and stir until melted and smooth, let cool completely.
- Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon on top of the white chocolate mousse and spread to even out, refrigerate for approximately 4-5 hours or over night. Top with fresh fruit, chocolate swirls or whatever you desire. Enjoy!
- **Any leftover mousse can be placed in cups and served separately.
Notes
Nutrition
Updated from March 27, 2018
You mention leaving the cake in the pan to assemble it. The photo shows it out of the pan. What type of cake pan did you use?
Hi Gwen, I assembled the cake in a springform pan (as shown in the process shots) then I removed the cake for the final photos. Hope that helps. Take care!
I apologize for the late notice!! Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Hi Marilyn, thanks so much for featuring my recipe. Have a great Sunday!
That looks amazing! My middle son has really taken to baking in the last year and this will be a great recipe to challenge us both. Pinned.
Hi Joanne, thanks so much, I hope you enjoy it! Have a great weekend.