This Chocolate Mousse Cake is an elegant dessert that layers deep, moist chocolate cake with silky chocolate mousse and a glossy ganache topping. It looks like something straight out of a French patisserie, but it’s totally achievable in your home kitchen. Whether you’re planning a dinner party, holiday celebration, or simply indulging your chocolate cravings, this cake is sure to steal the show.

The beauty of this cake is the contrast of textures and richness: the base is a dense, brownie-like chocolate cake, followed by an airy and luscious mousse layer, all finished with a smooth, shiny chocolate ganache that glistens like a mirror. Each bite is a balance of deep cocoa flavor and dreamy creaminess.

What Kind of Chocolate Should I Use?

Because chocolate is the star of this dessert, choose quality chocolate for each layer. For the cake base, a high-fat cocoa powder enhances the depth of flavor. The mousse layer shines with semisweet or bittersweet chocolate—look for 60-70% cacao for the perfect balance of sweetness and intensity. For the ganache, stick with semisweet to maintain that classic rich finish.

Ingredients for the Chocolate Mousse Cake

Cocoa Powder: Forms the flavor base for the cake layer and enhances the overall chocolate richness.

All-Purpose Flour: Provides structure to the cake without making it too dense.

Granulated Sugar: Sweetens the cake layer and balances the bitterness of dark chocolate.

Eggs: Bind the ingredients and contribute to the mousse’s structure.

Butter: Adds moisture and richness to both the cake and mousse layers.

Semisweet Chocolate: Used for the mousse and ganache; choose a high-quality bar for melting.

Heavy Cream: Whipped into the mousse and added to the ganache to create that smooth, luxurious texture.

Gelatin Powder: Stabilizes the mousse so it holds its shape beautifully when sliced.

Vanilla Extract: Adds warmth and depth to the mousse.

Salt: Just a pinch enhances the chocolate flavor without standing out on its own.

How To Make the Chocolate Mousse Cake

Step 1: Bake the Cake Base

Preheat your oven to 350°F (175°C). Grease and line a springform pan. In a bowl, whisk cocoa powder, flour, sugar, and salt. Melt butter and stir it into the dry mixture with beaten eggs until smooth. Pour the batter into the pan and bake for 20-25 minutes. Let it cool completely.

Step 2: Prepare the Chocolate Mousse

Melt the semisweet chocolate and set aside to cool slightly. Bloom gelatin in water for 5 minutes, then gently heat until dissolved. Whip heavy cream until soft peaks form. Stir the gelatin and vanilla into the melted chocolate, then gently fold in the whipped cream until fully combined.

Step 3: Layer and Chill

Spread the mousse over the cooled cake base. Smooth the top with an offset spatula. Refrigerate for at least 4 hours or until fully set.

Step 4: Make the Ganache Topping

Heat heavy cream until just simmering, then pour it over chopped chocolate. Let sit for a minute, then stir until smooth and glossy. Let the ganache cool slightly before pouring it over the mousse layer.

Step 5: Final Chill and Serve

Chill the entire cake for another 1-2 hours to let the ganache firm up. Before serving, run a knife around the edge of the pan and release the springform. Garnish with chocolate shavings if desired.

How to Serve and Store Chocolate Mousse Cake

Serve this cake chilled straight from the fridge for the best texture contrast. Use a warm knife to get clean, beautiful slices. It pairs perfectly with a scoop of vanilla ice cream or fresh berries.

To store, keep the cake covered in the refrigerator for up to 4 days. You can also freeze slices individually by wrapping them tightly in plastic wrap and storing them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I make this cake in advance?

Yes! In fact, it tastes even better the next day once all the layers have fully set and the flavors meld.

Can I use milk chocolate instead of semisweet?

You can, but the result will be sweeter and less intense. Reduce the sugar in the cake base if you make this swap.

What can I substitute for gelatin?

Agar-agar works well for a vegetarian option, but use about half the amount and follow the package directions carefully.

Can I skip the ganache?

Yes, but the ganache gives a beautiful finish and adds that final rich, glossy touch. You could dust with cocoa or powdered sugar as an alternative.

How do I avoid mousse collapsing?

Make sure the gelatin is fully dissolved and your whipped cream is folded gently into the chocolate—don’t rush the mixing process.

Want More Dessert Ideas with a Twist?

If you love this Chocolate Mousse Cake, you’ll probably enjoy these other indulgent treats:

• New York Cheesecake for a classic creamy favorite.
• Chocolate Caramel Dump Cake for a quick and gooey fix.
• Pineapple Cheese Pie if you crave a sweet tropical twist.
• Blueberry Cheesecake Heaven Rolls for a soft and fruity spin.
• Cookies Cream Cheesecake Deep Fried Oreos if you’re feeling adventurous.

Save This Pin + Share Your Results

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And let me know in the comments how yours turned out. Did you use bittersweet or semisweet chocolate? Did you try a flavored ganache?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.