Chocolate Mousse Cake

Easy Chocolate Mousse Cake

Homemade chocolate mousse cake, Super fudgy, Chocolate lovers beware Soft, Rich, and delicious. Whether you’re celebrating a birthday, anniversary, graduation, or just because, dark chocolate mousse cake with fresh raspberry puree recipe will please everyone. All you need is time, patience, a well-equipped kitchen, and the enthusiasm to have fun making an impressive dessert for someone special.

Chocolate Mousse Cake Recipe The easiest creamiest chocolate mousse cake you will ever make. Enjoy

Chocolate Mousse Cake Ingredients:

  • 150gm all-purpose flour
  • 150gm granulated sugar
  • 3  teaspoons baking soda
  • 2 teaspoon baking powder
  • 1.5 teaspoon salt
  • 200ml canola or vegetable oil
  • 3 eggs
  • 300gm full fat sour cream
  • 300ml buttermilk
  • 4 teaspoons pure vanilla extract
  • 220ml hot water
  • 310gm regular semi-sweet chocolate

Chocolate Mousse

  • 150ml hot water
  • 44gm unsweetened cocoa powder
  • 250gm chocolate bars
  • 680ml heavy cream
  • 4 tablespoons  sugar
  • 2 teaspoon pure vanilla extract

Chocolate Ganache

  • 310gm regular semi-sweet chocolate
  • 680ml heavy cream


Chocolate Cake

  • Preheat the oven to 350°F (180°C). Butter a 10-inch springform pan and line the bottom with parchment paper.
  • In a bowl, combine the dry ingredients. Stir in the water, oil, and vinegar with a whisk until smooth. Spoon into the prepared pan.
  • Bake for 12 to 13 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack. Do not unmould.

Chocolate Mousse

  • In a bowl placed over a pot of simmering water or in the microwave oven, melt the chocolate. Let cool slightly.
  • In a small bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
  • Melt the sugar and cream in a small saucepan over medium heat. When the sugar and cream are melted, remove the saucepan from the heat and stir in the gelatin. Combine the cream mixture and melted chocolate.
  • Make stiff peaks with the remaining cream (1 3/4 cups / 430 ml) using an electric mixer. Beat the chocolate mixture into one-quarter of the whipped cream. Fold the remaining cream in gently with a spatula. Spread evenly on the cake. Store in the refrigerator or freezer for 4 hours.


  • Remove the cake from its mold and place it on a serving platter. Let it stand for one hour at room temperature if it was frozen.
  • To prepare the chocolate, place it in a bowl. Leave it to cool.
  • Melt the cream in a microwave or a small saucepan. Place the cream and chocolate together and let melt for a minute. Stir the ganache until it is smooth. Spread over the cake, allowing the liquid to run down the sides.


  • Calories: 750kcal
  • Carbohydrates: 98g
  • Protein: 9g
  • Fat: 44g
  • Saturated Fat: 22g
  • Polyunsaturated Fat: 7g
  • Monounsaturated Fat: 16g
  • Trans Fat: 2g
  • Cholesterol: 77mg
  • Sodium: 450mg
  • Potassium: 500mg
  • Fiber: 5g
  • Sugar: 83g
  • Vitamin A: 403IU
  • Vitamin C: 2mg
  • Calcium: 121mg
  • Iron: 5mg

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