Chocolate Mousse Cake
This Chocolate Mousse Cake is a classic! With three layers of moist chocolate cake and two layers of smooth and creamy chocolate mousse, all covered in chocolate whipped cream!
So today we are celebrating a Virtual Baby Shower for Jocelyn, of Grandbaby Cakes. You may have seen similar posts before for other friends, but basically a virtual baby shower is a way for us bloggers to virtually celebrate from afar.
I’m particularly excited to celebrate my friend Jocelyn today. I met Jocelyn for the first time several years ago and not long after that we realized we had something in common (besides the obvious blog thing and love of dessert) – a struggle with fertility. For both of us, moving forward with treatment was something we waited on and when we both realized we had decided to move forward with IVF earlier this year, it was so exciting to be able to go through it together (read her story here).
If you know Jocelyn, then you know her personality is one that will take over a room. She is SUPER positive and that didn’t change one bit while going through IVF. She believed every second of the process that it would work – for both of us. She was a huge encourager for me in the process and I loved that we were able to support each other through it. Plus, since she was several weeks ahead of me in the process, I was able to ask her questions about what was coming and we celebrated all the milestones together.
I could not be more excited to celebrate her and her sweet little girl coming this January! This is one baby that it going to be loved like crazy and I can’t wait to see Jocelyn be her mom!


So let’s talk a little bit about this cake, shall we? The cake layers themselves are wonderfully moist and delicious! Not to mention it’s one of the easiest cakes to put together and get into the oven. I’m a big fan!
Once the cakes are baked and cooled, it’s time for the chocolate mousse. I wanted this to be a true chocolate mousse cake, so I went with a traditional cooked chocolate mousse. Smooth, silky and delicious!
To start, you’ll combine the egg yolks, sugar and heavy whipping cream in the top of a double boiler (or in a metal bowl over a pot of boil water, which is what I do). The main goal here is to slowly and gently cook the eggs without scrambling them. You want them to reach 160°F so they are safe to eat. I like to use an instant read thermometer to test the temperature of the mixture, but you could also try eyeballing it and looking for things to thicken and grow in volume. Once the egg mixture is ready, it’s combined with the melted chocolate chips, cooled to room temperature, then gently combined with whipped cream.
To build the cake, you’ll want to use something that will allow you to layer the cakes and mousse without it all falling apart before the mousse can firm up. I like to use a clear cake collar. It’s super simple to wrap around the bottom layer of the cake, tape in place and then layer everything. Once the cake and mousse have been refrigerated, you just peel the collar back and everything is nice and even.
If you aren’t into using cake collars, you can use an 8 inch pan and a mock collar. I would suggest an 8×3 inch pan, so that the tall sides help add stability while you build the cake. A springform one would be even better. You’ll then create a mock collar within the pan using parchment paper. It ultimately creates the same effect as using a clear cake collar, it’s just a little more work to put it together.

One the cake is all layered in your method of choice, refrigerate it until the mousse is nice and firm. Remove the cake from it’s collar and then frost with a light chocolate whipped cream! It perfectly compliments the moist chocolate cake and silky smooth mousse by not being too sweet or heavy. The final combination is a heavenly classic chocolate mousse cake that is to die for!
So help us all celebrate Jocelyn today and be sure to check out the recipes from the other bloggers sharing today, found below!


Mini Pumpkin Cheesecakes from Show Me The Yummy
Twix Cupcakes from Crazy for Crust
Chocolate Hot Fudge Mini Layer Cakes from Averie Cookies
Mini Pink Velvet Cake with Raspberry Cream Cheese from Especially Southern Dishes
Butternut Squash Cake with Coconut Frosting from Taste of Yummy
Toffee Caramel Cupcakes from Beyond Frosting
Chocolate Peanut Butter Brownie Cupcakes from Wine & Glue
Mini Amaretto Cherry Cheesecakes from Lemon Tree Dwelling
Candied Pecan and Caramel Mini Cakes from Brown Sugar Food Blog
Chocolate Mousse Cake
Chocolate Mousse Cake with three layers of moist chocolate cake and two layers of smooth & creamy chocolate mousse – all covered in chocolate whipped cream!
- Prep Time: 5-6 hours (including chill time)
- Cook Time: 25 minutes
- Total Time: 5-6 hours 25 minutes
- Yield: 12-14 Slices
- Category: Cake
- Method: Oven
- Cuisine: American
Ingredients
CHOCOLATE CAKE
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
CHOCOLATE MOUSSE
- 4 large egg yolks
- 1/4 cup (52g) sugar
- 1 3/4 cup (420ml) heavy whipping cream, divided
- 1 1/4 cups (227g) semi sweet chocolate chips
- 3/4 cup (86g) powdered sugar
CHOCOLATE WHIPPED CREAM FROSTING
- 2 1/2 cups (600ml) heavy whipping cream, cold
- 3/4 cup (68g) powdered sugar
- 1/2 cup (57g) natural unsweetened cocoa
- 1 tsp vanilla extract
- Chocolate Sprinkles
Instructions
TO MAKE THE CAKES AND CHOCOLATE MOUSSE:
1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
8. When the cakes have cooled, make the chocolate mousse. Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.
9. Place the chocolate chips in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.
10. Add the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.
11. In a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.
12. Fold about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.
TO BUILD THE CAKE:
13. Level the tops of the chocolate cakes by using a large serrated knife.
14. The cake can be built in an 8×3 inch cake pan (springform would be ideal) or with a clear cake collar. If you are using a cake pan to build the cake, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. Line the sides of the cake pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Add the first layer of cake into the bottom of the cake pan. If you are using a cake collar, place the bottom cake on a cardboard cake circle or a serving plate and wrap the cake collar around it and secure in place.
15. Add about half of the chocolate mousse and spread into an even layer.
16. Add the second layer of cake on top of the mousse, then add the remaining mousse and spread into an even layer.
17. Top the cake with the final cake layer. Refrigerate the cake until the mousse is firm, 4-5 hours.
TO FINISH OFF THE CAKE:
18. Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form.
19. Remove the cake from the fridge and either remove it from the pan by removing the springform pan sides, lifting the cake out of the pan with the plastic wrap, or removing the cake collar.
20. Frost the outside of the cake with the chocolate whipped cream and pipe swirls around the outer top edge of the cake.
21. Finish off the cake with some chocolate sprinkles, then refrigerate until ready to serve. Cake is best when well covered in the fridge for 3-4 days.
Keywords: chocolate mousse, chocolate whipped cream, chocolate layer cake, chocolate cake recipe, chocolate desserts, chocolate dessert ideas
Enjoy!
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I love that you make everything from scratch giving the end result a more quality taste – and more importantly, you know every single ingredient that went into your cake.
You are my inspiration,
Happy baby shower Jocelyn! You are going to be an amazing mom! This cake looks like exactly what I need for my birthday Lindsay…every year, please 🙂
I want to make this today for Wednesday and your instructions say that the cake will hold up in fridge well covered for 3-4 days. I was just a little concerned about the homemade chocolate whipped cream….doesn’t that get weepy if not used immediately? Just want to double check before I start baking, thank you!!! And I have been praying for the safe arrival of your precious twins!
It doesn’t get weepy, just be sure to use the full amount of powdered sugar and cocoa listed. It stabilizes the whipped cream so that it doesn’t wilt.
Going to make this for the second time, perfect and beautiful recipe!
Awesome! So glad you enjoyed it!
Congratulations Jocelyn! And to you as well. As someone who has also struggled with infertility and been through IVF hell and back twice – you ladies have my support and admiration! And, so… now onto my cake question! I was looking for a cake recipe just like this… and I’m so excited to find it on your blog – on that I reference regularly. I am planning on finishing the cake off with a marbled chocolate ganache – my question is…. should I use the whipped cream or should I go with something safer like a buttercream. Your thoughts would be very much appreciated! Thanks!
Oh my goodness! First let me say, I love your blog. I must retweet just about everything you publish on Twitter. Then I always wanted to ask you, what do you do with all of these cakes? You must have a separate freezer just to store your cakes for special occasions. Also, thank you so much for participating in this virtual event! I loved seeing what everyone came up with and appreciate working with you!
Thanks Nicole! And thanks for organizing! I give as much away as I can and definitely freeze a good bit too, then give it to my parents. 🙂
My IVF partner in crime, you will always be! I am so blessed that we were on this journey together. I can’t imagine anyone better to have gone down this road with. You are such a true friend to me. Thank you for being part of this!
This cake looks amazing. I think I can taste it, and has gained 10lbs just looking at how beautiful and yummy it looks. Yum!
How do you get the sprinkles so perfect?! I love this cake!
What a rich and delicious cake!!!!!!! <3
Thank you very much dear 🙏
The whipped cream looks exactly like the mousse? I can’t tell which is which. All I see is whipped cream.
The color did end up looking the same, but the mousse is between the cake layers and the whipped cream is on the outside of the cake.
Hi Lindsay,
Congratulations to both you and Jocelyn.
Lindsay regarding the cake… I love your recipe for “Best Chocolate Cake” with the Hershey’s Dark Chocolate powder and buttermilk. Would that recipe work here or is it too delicate?
Either should be fine. The other one is certainly a bit more delicate, but I think it’d be fine.
Picture Perfect! Cause who doesn’t like chocolate mousse?! Pinned
hey girl- this cake looks amazing!
Hi! I’m so happy that I found your website. It was so hard to find any other recipes which ones are not only for Americans. It’s so much easier for me to have grams . Maybe you know another’s websites where everything is also written in grams? It would be really nice to know!
P.s. I’m sorry if I made any mistakes while writing this, because English is not my first language and I hope you at least understand my point.
I’m glad it’s helpful. I believe this blog adds grams as well.
I was looking for a cake recipe just like this… and I’m so excited to find it on your blog – on that I reference regularly. I am planning on finishing the cake off with a marbled chocolate ganache – my question is…. should I use the whipped cream or should I go with something safer like a buttercream. Your thoughts would be very much appreciated! Thanks!
Certainly a buttercream would be safer. I can’t remember if I’ve ever tried adding ganache to whipped cream, but buttercream might be best. I hope you enjoy it!
My mousse came out very runny – it would never support a cake on top. I’ve put it in the fridge for a bit to see if it will firm up. Any ideas on how to fix or what i might have done wrong?
The mousse is very thin when you first make it, which is why the cake is layered with a cake collar or something similar. The cake will not hold up until the mousse has been refrigerated and firmed. The cake collar allows the cake to be stacked while the mousse is soft, then once it’s firm you can remove the collar and it’ll stand up well.
Thank you for this recipe. I made this cake this weekend for my husband’s bday. It was delicious!
I’m so glad you enjoyed it!
Hi I am confused about judge 1 3/4 and 2 1/4 is this one 1 time 3/4 or 1 and 3/4 both include similarly 2 time 1/4 or 2 and 1/4 both include please guide me thank.
I’m not sure I understand your question, I’m sorry.
Is it possible to make the mousse ahead of time and put it between the layers after it has set? I do not have a cake collar
Unfortunately, I don’t think it would. Once the mousse sets, it’s set. If you stir it back up again, it usually deflates. You could try the method using the mock collar though. I’ve used that on many cakes in the past and it works just fine.
Hi lindsay ,
I want to ask you that can l divide the recipe into half ( including cake , chocolate mousse and frosting) ???
And …
If i do that the cake will come out perfectly???
Having not tried to build that size of this cake, it’d be hard to say. I know that the cakes and mousse would be fine individually, but I’m not sure what size cake would be best.
Can i replace the water with milk?
I haven’t done it that way before. It would likely change the texture of the cake.
Hi Lindsay,
I would like to make this cake for my 35th birthday next week. Can I substitute the A/P flour to gluten free one?
I’ve heard of people having good results with it, but haven’t tried it myself.
Yayyyy! I made it with gluten free flour. I love it! So perfect for my palate. So delicious!!! Love everything with this cake. Thanks Lindsay.
Glad to hear it! Thanks Ann!
Hi, I am planning to make this cake for the holidays. However, nowhere in the recipe or video does it explain how to get layers two and three into the perfectly fitting cake collar without breaking them. Any hints will be appreciated!
I’m not sure that there’s any special trick. I just hold the cake layer and carefully slide it in there.
I am making this cake for the first time and have never used the cake collar. Do i place the cake on the cardboard first add the mousse and let it set or do I immediately place the cake on top of the mousse and continue the process? I wasn’t if it would smash it !!!!
You layer cake, mousse, cake, mousse, cake – and all at once. You don’t need to refrigerate between layers. The lovely thing about the cake collar is it allows you to do that without smashing anything. 🙂 It all stays in place. I hope you enjoy it!
I made this cake recipe for my daughter’s birthday and everyone loved it! We made more making them into cupcakes. I’m definitely using this recipe again. Thank you for sharing your delicious recipes!
I’m so glad you enjoyed it!
My 5 year old watched your video and picked this for her upcoming birthday!! One question though… what is the best way to wrap and store it in the fridge??
I have a big cake carrier (affiliate link) that I use to make sure it’s well sealed in the fridge.
I made this today well tried too! Lol I made a mistake and the layers turned into fudge icing and I read the directions wrong my fault. I used gluten free and made it sugar free. And I didn’t use confectioners sugar but powdered sweetener. And not bad going to redue it again the correct way. But my mistake cake was really good and rich! Love the recipe
Any advice on freezing the cake? Would the mousse be okay? Thank you!
I haven’t tried freezing it. I would think it should be ok. I’d suggest defrosting in the fridge.
I’ve made this cake 4 times and it is my family’s favorite when it comes to chocolate. They request it for birthday s and anything under the sun!!!!
Is it okay if i used topping cream instead of whipping cream? I’m so new to this stuff! Thank you for the recipe
What exactly it topping cream? Like Cool Whip?
Delicious! I made the chocolate cake but paired it with you chocolate stabilized whipped cream and it was marvelous. Definitely will be my go to chocolate cake.
Awesome! Sounds like a great pairing – glad you enjoyed it!
I have made this cake with gluten free cup for cup flour and it came out perfect. I have also made it with organic flour. It is now my favorite moist chocolate cake. The mouse and whipped cream frosting are what make this so special. This is a great break from the regular, heavy buttercream icing on chocolate cakes. Thank You for posting this recipe. I will be using it for years to come.
★★★★★
The whipped cream frosting is definitely silky and smooth. I’m so glad you enjoyed the cake!
I’m so glad to hear that! Thanks Patrick!
Hi I would like to know whether I can change the choc chips to dark chocolate compound? The grams (weight) would be the same?
Thanks!
I haven’t ever worked with dark chocolate compound, but I would guess it’d be the same.
This was the best cake ever. I will make it again and again.
★★★★★
I’m so glad you enjoyed the cake!
Love this recipe but what do you recommend for cupcakes? Sometimes the cupcakes come out a little flat.
★★★★★
These are my favorite chocolate cupcakes. 🙂
Hi.i want to try this but i am not sure about what kind of chocolate did u use? .because this color is so perfect .
I used Hershey’s regular cocoa for the cake and whipped cream and semi sweet chocolate chips for the mousse.
Hi Linday, I want to use the chocolate mousse filling for a unicorn cake. The birthday girl would like some strawberry jam or preserves in the filling as well, any idea how to add that to the filling layers? Maybe put on top of the mousse filling but don’t go all the way to the edges so the mousse creates a dam?
★★★★★
Hi Lindsay, How are you? Thank you for this recipe. I want to surprise my daughter and make her birthday cake. Can I use the mousse to crumb coat the cake instead and then refrigerate and then cover with mirror glaze?
I would think that would be fine, but I have never worked with mirror glaze before, so use your best judgment.
I have made this cake 3x now and it is a winner every time! My family loves it and requests it for birthdays. Great recipe if you have the time!
★★★★★
Wonderful! So glad you and your family enjoy the cake!