An easy chocolate mousse cake exclusively for chocolate lovers! This decadent chocolate dessert, inspired by the luscious French gâteaux, is the perfect way to celebrate a birthday or any special occasion. And the best part? With a simple step-by-step guide, both beginners and experienced bakers will find it a breeze to create this recipe.
Since you're here, I'm guessing you're a fan of chocolate, so you may want to take a look at my chocolate lovers recipes category which includes desserts like the amazing chocolate pistachio cake with kataifi pastry (inspired by the viral Dubai chocolate bar), these easy jumbo chocolate truffles made with 3 basic ingredients and a few optionals for extra flavor, and these chewy olive oil and tahini chocolate chunk cookies.
Back to the chocolate cake now!
😍 Why I love this recipe
These are some of the reasons why this is one of the best chocolate mousse cakes you're ever going to make:
✓ DELICIOUS: I won't say much about this, except that it's extra chocolaty and it's intented to satisfy even the most hardcore chocolate lovers!
✓ Moist: The chocolate cake itself is already very moist (recipe based on these moist chocolate cupcakes with Mascarpone frosting) but the syrup provides a different kind of moistness! It also acts as an "insurance" if you happen to overbake it.
✓ Easy: The cakes are made in one bowl, with just a whisk (no mixer needed). They can be baked in disposable aluminum pans (no need to own multiple cake pans) and you don't have to cut them horizontally to create the cake layers (no risk of breaking the cake layers). And the frosting is the same as the cake filling (less work)!
✓ Perfect for beginners: I have increased the amount of chocolate used in the mousse to make it stiff enough so that even a begginer baker will be able to frost the cake without any problems. The extra chocolate also makes it sturdier, meaning that it can hold at room temperature much better than an average mousse cake.
✓ Versatile: Easy enough to be an everyday chocolate cake and so indulgent that's perfect for a birthday cake or any other special occasion.
📋 Chocolate Mousse Cake Ingredients
These are the ingredients you'll need to make this easy layered chocolate mousse cake recipe. They may seem a lot but they're actually not, 😝! The first 5 ingredients are for the chocolate mousse, and the last 3 are for the simple syrup. For the chocolate cakes you'll just need 9 ingredients.
For the eggless chocolate mousse you'll need dark chocolate, cocoa powder, milk, heavy whipping cream and honey. This is basically a whipped dark chocolate ganache. The chocolate should be 55% cocoa (or more) and the cream should be at least 35% fat.
For the chocolate cakes: I use olive oil because it pairs perfectly with the chocolate flavor and offers some healthy fat, but you can use another vegetable oil such as sunflower oil or avocado oil. The cocoa powder should be Dutch processed.
Tip: Using oil instead of butter allows the cake to be soft and tender, even when it's cold. It also counteracts the dryness that the cocoa powder causes.
Garnishes: To make it just a bit more drool-worthy, sprinkle some cocoa powder or grated chocolate on top, or maybe add a few chocolate shavings for decoration. And to make it even more tempting, consider adding a few fresh berries like raspberries or strawberries as a garnish.
🥣 Variations
With a mirror glaze: The only reason I don't like a mirror glaze is because, in order to cover the cake perfectly, you have to make a lot more than what you actually need. However, it creates a stunning presentation making you look like a MasterChef, so if you want to try it, this chocolate mirror glaze recipe from recipetineats will be great!
With fresh fruit: After you spread the first layer of frosting add a few pieces of chopped fruit such as mango, banana, strawberry, raspberry or cherry. Press them gently onto the cake filling and cover with the second cake layer.
🔪 Instructions
Follow this easy step-by-step guide to make the best dark chocolate mousse cake every time:
Step 1: Preheat your oven, grease the cake pans and line them with parchment paper.
Step 2: Mix the dry ingredients in a medium bowl. Add the wet ingredients and mix with a whisk until you get a smooth cake batter (it will be on the runny side).
Step 3: Divide the cake batter evenly between the prepared pans and bake until a toothpick inserted in the center of each cake comes out clean. Let the cakes on a wire rack to cool completely before frosting (no need to unmold them).
Step 4 (make the syrup): Transfer the sugar and the water to a small pot and boil until the sugar is dissolved. Add the brandy, stir well and chill in the fridge.
Step 5: Transfer the milk and the cocoa powder to a small pot and stir until the cocoa powder is completely dissolved. Heat over medium heat until almost boiling, remove from the heat and add the chocolate. Stir until the chocolate melts completely, then let the mixture cool until lukewarm.
Step 6: Whip the heavy cream until stiff peaks form. Take a small amount of the cream and mix it with the melted chocolate, then pour the chocolate mixture into the bowl with the whipped cream and gently fold with a spatula until combined.
Step 7: Transfer one chocolate cake layer onto a serving plate with the bottom side facing up (it will absorb the syrup better this way). Drizzle with the syrup and spread ⅓ of the chocolate mousse filling over the surface of the cake (don't go all the way to the edges, because the mousse will spread further by the weight of the top layer).
Step 8: Put the second cake on top, drizzle with the syrup and cover the top and the sides with the remaining mousse frosting. Use a spatula to create swirls and peaks for a homemade touch. Optionally, garnish with chocolate curls, cocoa powder, icing sugar or fresh fruit such as raspberries.
Storage: Because of the mousse, this chocolate cake needs to be refrigerated if it's not consumed right away. Take it out of the fridge 30-60 minutes before serving for the best texture.
Tip: Consider making this chocolate cake one day ahead, since it's even better the next day when all the flavors have blended together and the syrup is evenly distributed.
👨🍳 Expert Tips
For extra chocolaty cakes don't add any dairy in the cake batter. Use water or coffee instead of milk or buttermilk to make the chocolate flavor more intense.
For perfectly whipped cream: have the cream very cold and store the bowl and the beaters for 5 minutes in the freezer.
A large syringe or oil baster will help you drizzle the syrup more evenly and quickly. Otherwise, a brush will do the job.
If the chocolate mousse is very stiff during frosting, let it rest at room temperature for 15 minutes.
Don't spread the chocolate filling all the way to the edges. Leave some empty space, because it will spread out by the weight of the top layer.
How to cut the cake into even slices: First cut the cake in quarters (first cut it in half and then cut each half in the middle). After that, cut each quarter into 3 slices, so that you end up with 12 even pieces.
💭 FAQs
Yes, chocolate mousse cake should be refrigerated because most mousse needs to be stored in the fridge, otherwise it can go bad. For this reason it's not advisable to eat mousse cake that has been left out overnight, especially if the weather where you live is warm.
Why is it so difficult to cut even slices from a cake?
It's not always easy to cut even slices from a cake, mostly because of its round shape. An easy method is to make a cross and cut the cake in quarters, then cut each quarter into 2 or 3 even pieces. This way you can cut any cake into 8 or 12 even pieces with ease!
If you tried this easy Chocolate Mousse Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
🎥Recipe Video
📖 Recipe
Easy Chocolate Mousse Cake Recipe 🍫🎂
Equipment
- 1 electric mixer
- 2 8-inch round baking pans (I use aluminum foil pans)
Ingredients
For the chocolate cake:
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (50 g) cocoa powder (Dutch processed )
- 2 ¼ teaspoons baking powder
- ¼ teaspoon fine salt
- 1 ¼ (250 g) light brown sugar (not firmly packed. You can also use white caster sugar.)
- ½ cup (112 g) olive oil (extra virgin )
- ¾ cups (180 g) water or coffee (I use a shot of espresso coffee and fill the rest with water.)
- 2 large eggs
- 2 teaspoons vanilla extract
For the syrup:
- ⅓ cup (65 g) white sugar
- ½ cup (120 g) water
- 1 tablespoon (15 g) brandy or cognac
For the chocolate mousse:
- ¾ cups (180 g) milk
- 2 tablespoons cocoa powder (Dutch processed )
- 14.1 oz (400 g) dark chocolate (55% - 70% cocoa, chopped)
- 2 tablespoons (42 g) honey ( or maple syrup)
- 1 ½ cups (360 g) heavy whipping cream (35% fat, very cold)
Instructions
Make the cakes:
- Preheat your oven to 350°F (175°C).Grease two 8-inch (20 cm) cake pans and line them with parchment paper (if you don't own two 8-inch pans, use aluminum foil disposable cake pans or bake the cakes the one after the other).
- Transfer the flour, the cocoa powder, the baking powder, the salt and the sugar in a medium bowl and mix well. Then, add the oil, the water/coffee, the eggs and the vanilla and mix with a whisk until you get a smooth mixture (it will be on the runny side).
- Divide the cake batter evenly between the prepared pans (eyeball it or use a scale and pour 15oz / 425grams of batter into each pan).Bake for 35-37 minutes or until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes on a wire rack and let them cool completely before frosting (no need to unmold them).
Make the syrup:
- Transfer the sugar and the water to a small pot and boil until the sugar is dissolved. Add the brandy, stir well and chill in the fridge.
Make the chocolate mousse:
- Transfer the milk and the cocoa powder to a small pot and stir until the cocoa powder is completely dissolved. Heat over medium heat until almost boiling, remove from the heat and add the chopped chocolate and the honey. Stir until the chocolate melts completely, then let it cool until lukewarm.
- Whip the heavy cream with a hand mixer (or a stand mixer with the whisk attachment) until stiff peaks form. Then, take a small amount of the whipped cream and mix it with the melted chocolate. After that, pour the chocolate mixture into the bowl with the whipped cream and gently fold with a spatula until combined and you can no longer see white streaks. Refrigerate the mousse until needed.
- Assemble the cake:
- Transfer one cake layer onto a serving plate with the bottom side facing up (it will absorb the syrup better this way). Drizzle the surface with ¼ cup (60 ml) of syrup. Then, spread ⅓ of the chocolate mousse filling over the surface of the cake (don't go all the way to the edges, because the mousse will spread further by the weight of the top layer).
- Put the second cake on top (bottom side facing up), and drizzle with ¼ cup (60 ml) of syrup. Using an off-set spatula, cover the top and the sides with the remaining frosting/mousse.Leave the frosting smooth or create swirls and peaks for that homemade touch. Optionally, garnish with chocolate curls, cocoa powder, icing sugar or fresh fruit such as raspberries. Add white chocolate shavings for contrast.
Notes
- Consider making this chocolate cake one day ahead, since it is even better the next day when all the flavors have blend together and the syrup is evenly distributed.
- This chocolate mousse cake needs to be refrigerated if not consumed right away. Take it out of the fridge 30-60 minutes before serving for the best texture.
- To eliminate the alcohol from the syrup, add the brandy from the start and boil the syrup for 2 minutes. Otherwsie, you can also omit it.
- For the chocolate: You can use couverture, bittersweet or semi-sweet chocolate. As long as it's real chocolate (no chocolate melts) and it says that it's 55% cocoa or more, you're good to go.
- Pros: the chocolate mousse will have a creamier, softer and fluffier texture.
- Cons: it may be harder to frost the cake (the mousse should be cold) and it will not hold as well at room temperature, especially on a hot day.
Nutrition
*This article has been updated with a new, much easier and more chocolaty recipe. The original chocolate mousse cake was made with a chocolate sponge cake which is more elaborate to make. It is also more airy, but lucks the intense chocolate taste that the current recipe has.
Charlie says
Beautiful Makos!
This is a cake I Must make. My kind of cake, airy and creamy and just so European.
I fell in love with European desserts when my DH and I lived in Germany for 6 years.
And pretzels! North America doesn't have a clue how to make a decent pretzel.
I've enjoyed your website (my first time) and have subscribed.
Makos says
Thank you very much Charlie!
Your kind words mean a lot 🙂
Lauren says
This looks awesome! For the assembly, how high should the cake pan be if you add the 4.5 inches of acetate? I have a spring form pan I was thinking of using but I could see it getting ugly if the borders ended up being too high
Makos says
Hi Lauren!
My cake pan is 2.5 inches high and 8 inches in diameter. I use the acetate strips inside the pan and when it's chilled i peel them off. You can see how this is done in this video ( https://www.youtube.com/watch?v=ek8TD1H2s5Q ). Watch from 5:20 until 8:00. (Just make sure you follow my instructions afterwards, steps 14 and 15. You want to put the cream first and then the sponge, so after inverting it on a plate the layer of cream will be on top - hope this helps!)
If by any chance the borders are too high after assembling, just use some scissors to trim them.
If you have any other questions don't hesitate to ask! Thanks!
Lauren says
Thank you that is so helpful!! I thought it may not be worth the risk to make but I'm going to do it for the holidays. If I have a spring form I was thinking of lining it still with acetate, then not inverting it and reversing the order of layers. That should be ok right?
Makos says
Yes! That should be fine!
camila says
Wow!!! This is majestic!!!! Pinned! One of my favorites
Makos says
Thanks Camila, it's my favorite also! 🙂
Linda Mitchell says
My chocolate mousse seems very stiff how can I make it fluffy. The sponge looks lovely.
Makos says
Hi Linda,
If you refrigerated for too long it will need some time at room temperature to become soft again. You can also microwave it for 10 seconds at a time and stir with a spatula until spreadable. Hope that helps!
Please let me know if there’s anything else you need 🙂
Mary says
This is the only chocolate cake I'll be making from now on! Thanks for this recipe!!!
Makos says
Thanks so much, it means a lot!
Emilia Phillips says
One of the chocolatiest cakes ever! Made it for my son’s birthday and everyone loved it!!!
Makos says
That's so great! Happy birthday to your son! 🎉🎉🎉
Rachel says
How would you recommend sotring this if making the day before? Do you also recommend assembling completely?
Makos says
Hi Rachel, I recommend to assemble it completely (the syrup will distribute more evenly) and store it in the refrigerator. Take it out of the fridge approximately 2 hours before serving.
Rachel says
When do you add the HONEY to the chocolate mousse!? I'm almost done with the recipe and cannot find it anywhere.
Makos says
Hi Rachel, at the same time with the milk.
Tabatha says
How did the cake turn out? Should I make it?
Saida says
I’m gonna make this for Christmas this year I can’t wait!! I have a question please, if I only have one cake pan, can I bake the full thing and then cut the cake in half lengthwise? What should I adjust my temp and baking time to? Or should I not do that lol. Thank you!
Makos says
Hi Saida, yes you can!
The cake is fragile so when you cut it lengthwise I suggest using a cake disc or something similar to transport the cake layers so that they don’t break (but even if they do you can still build the cake, it won’t show at the end). The temp should remain the same, the baking time will probably be 45-50 minutes but it’s better to test with a toothpick- if it doesn’t come out clean, continue baking for a few more minutes. Good luck!
Emily says
I actually only used the moose recipe for our family chocolate cake recipe and I just want to warn do not use bittersweet chocolate! We are dark chocolate lovers and I did half 65% dark chocolate and half bittersweet chocolate and it turned out to have a pretty bitter aftertaste. I ended up adding a lot of maple syrup and some vanilla extract which saved it and gave it a softer texture with the added liquid and it was great since we used it just for a filling and used a cream cheese frosting for the top so it balanced it out but ya you’ve been warned. Next time I’ll use all dark chocolate or half dark half milk chocolate.
Makos says
Hi Emily, thanks for the feedback! Most of the times I use a chocolate with 55% cocoa to achieve the sweetness level I want. Please keep in mind that if you use milk chocolate the mousse may become softer 🙂
Julia says
Hello - could I make just the cake a couple of days in advance? If so, how would you recommend I store them? Thank you.
Makos says
Hi Julia, I would wrap the cakes in plastic wrap, put them on a tray and refrigerate them. Good luck!
Julia says
Thank you! Also, do you think the mousse will hold up small simple piping work?
Makos says
Yes, I think it t will hold , but the detail will depend on the temperature of the mousse. If it’s too cold it may break and if it gets too warm it may become runny. Hope that helps 🙂
Julia says
Thank you!