Chocolate Mousse Cake
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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
Read transcript
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 1x
- 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
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'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
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,
Hello, can any unused mousse be frozen and reused at a later date?
I haven’t tried freezing mousse, but I imagine it would be OK.
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!
I made this cake it was delicious but my mousse did not thicken it was too watery😥
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!
Hi can I skip the egg yolks in mousse ??
Not really.
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
I would like to make this but I want to do 6 in cake pans instead. Do you know if I should just cut everything in half? Thank you so much
I really don’t make any 6 inch cakes, so I’m not sure. It might bet better to do like 2/3 of the recipe.
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.
1 3/4 cups means one cup plus 3/4 cup. 2 1/4 cups means 2 cups plus 1/4 cup. American recipe amounts are always written like that. Hope this helps.
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.
Hi Lindsay!
Is it safe to leave the whipped cream out overnight at room temp? Im afraid it will melt-if it makes sense lol
Thanks!
The whipped cream holds up really well, but I would not recommend leaving it out overnight.
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.
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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?
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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!
Thank you my dear i tried this recipe as you wrote exactly every step and details .
The result is unbelievable as you mentioned the cake is terrific very rich in chocolate flavor i also added coffe to the hot water before adding it to the cake batter.
And it is the first time for me to do the chocolate mousse with egg yolk i followed your instructions and also it was a successful one …….again many thanks for sharing this recipe with details.
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Awesome! Glad you enjoyed it!
My aunt and I are making this for my birthday cake on Thursday, the only difference is that we’re only filling the cake with the mousse and using a chocolate buttercream (our favorite) as the coating icing. It’ll be the first time I make a cake from scratch, but I’ve always made a box mix with coffee instead of water, providing a deeper chocolate flavor.
I hope you enjoy it!
What should I do if I over whip the cream frosting? I just made this but it became very stiff and not very pliable at all! Never made mousse before, so no idea how to fix it!
For the whipped cream, you could try adding a smidge of extra heavy cream and gently stir it in. That should loosen it up a bit.
I never really make cakes from scratch so I was just wondering why you used Hot water for the cake mix?
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The hot water helps the cocoa bloom and gives it a stronger chocolate flavor, but you could use room temperature or cold water and the cake would still bake fine.
I love this recipe. Do you think I can use chocolate cupcakes?
The cake recipe should be fine as cupcakes, but the mousse would need to be a filling, not a frosting. It’s fairly soft before it firms up in the fridge. You could use the whipped cream as the frosting though.
Hi..
it seems soooo delicious..but i tried to find a heavy whipping cream where I live but couldn’t find what can I do?
What alternatives do you have? Heavy cream will work, though it won’t be quite as stiff. If you have access to something like Cool Whip, you could try that too.
I made this cake, actually I doubled the recipe, and wow what delicious decadent cake. It was worth putting in the effort to make. Highly recommend for everyone who enjoys baking, to give it a go!! You won’t be disappointed with the effort you put into. Was so delicious 😋
So glad you enjoyed it!
Hello, I made the cake for my sister’s birthday and it was AMAZING!!!! It was sooo moist!!! I was think about using the same recipe to make a vanilla cake…could I substitute the cocoa powder with flour??? Thank you in advance!
There’s actually a couple other adjustments I made, you can find the vanilla version in this cake.
Can I frost this with regular butter cream instead of whipped frosting? Or will it separate?
Yes, that should be fine.
Hello
Can I add peanut butter to the moose ?
OMG, I meant mousse!!!!
I haven’t actually tried that before, but I think it would be fine. I would suggest melting it with the chocolate chips and maybe trying about a 1/2 cup or so?
Hi Lindsay, this recipe looks amazing and I’m going to make it for my husband’s birthday who is a chocolate lover! However, i wanted to have a layer of dark chocolate mousse and the other layer white chocolate mouse. Are the ingredients proportion the same to make both by just substituting the type of chocolate used for the mousse?
No, the mousse would be a little different because different kinds of chocolate have different fat contents. I’m not totally sure how to advise without testing it. I’m sorry!
Hi Lindsay when you put cake in fridge to set mousse for 3-5 hours does it need to be covered then? And do you cover straight away in fridge once you finished cream if your going to use it that day or only if your using it the next day or leftovers etc? Hope these questions make sense lol
If it’s just going to be in the fridge for a few hours, it won’t hurt it if you don’t cover it. If it’s going to be in there overnight or something, it might be best to store it in a cake carrier in the fridge so it doesn’t dry out.
Wow! This is what I would call the last chocolate cake I would ever make. This cake is so moist and just enough chocolate taste… I don’t think any other cake will ever be as good as this.
I did have an issue with the mousse. It did not quite get ‘solid’ enough for me. It is fine in the refrigerator but it cannot be outside it long.
I will have to double check my measurements. I also thought the mousse was a little sweet by itself. Once I put the cake together, it all seemed to work out. I selected to not add chocolate to the frosting. All who have eaten it, love it. Thank you so much for all your work on this and sharing it!
I’m so glad you enjoyed it! It’s hard to say why the mousse wasn’t quite as form, but it could have to do with how long you cooked the egg mixture or perhaps the whipped cream.
Making this for the third time today! I was making it for my neice’s birthday and after tasting the mousse decided I had to make a cake for myself! So I did and shared it with friends and family who all loved it too. My grandmother loved it so much she requested it for her birthday so here I am making it for a third time. Soooo yummy!
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That’s wonderful to hear! So glad it’s been a hit!
Hello, Lindsay! 😊 I just want to know how long can this mousse cake last outside the fridge? The party is from 1-5pm. Can the mousse withstand the chocolate ganache frosting after the mousse has set? Or is it possible to add powdered gelatin to add more stability if so how many would you think? Thank you in advance!
It should be fine for that amount of time. You could add gelatin, but I don’t think it would need it. I’m not sure what chocolate ganache you’re referring to – the recipe doesn’t call for it that I can remember. I hope you enjoy it!
I used this mousse filling for a tiered wedding cake, I stabilized the whip cream with gelatin and completely omitted the powdered sugar. Stable mousse at room temp for 6 hours! Very light and surly with Rich chocolate flavour !
…if u see my message,,,how did u add the gelatin and how much?dissolved in water and melted or somehow else?i want to make a doll cake with ch.mousse and banana slices inside and whipped cream or buttercream outside.it will be in the fridge …i am just worried if it is firm enough to hold between layers of cakes for the doll cake?and not slide off or sth…thanks
There isn’t gelatin in this chocolate mousse. The egg yolks are what firm it up. If you are concerned about stability for a particular kind of cake, you could add gelatin though.
Hi Lindsay – if I want to add gelatin, what’s the best way to do so?
Made this for my family and boyfriend, it was an absolute success! Everybody LOVED it! At the end, we stopped cutting slices and eventually just all started going at it with a fork!! The cake was moist and delicious, the whip cream and mousse just as great! Thank you for sharing!!
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I’m so glad to hear that! Going at cake with a fork is my favorite way!
I made 3 of these cakes. 2 were made with real sugar and 1 went to my wife’s office and 1 was for my wife’s daughter and her family. The third was made with monk fruit in the cake and sugar substitute in the mousse and frosting. This cake was awful, but the other two were light and fluffy and moist. Is this typical, or did I ere on some other way??
That is kind of what I would expect. Sweeteners like that have a pretty big affect on the way things turn out. Aside from the fact that they can affect the texture of the cake, they have a very strong flavor to them that kind of takes over if you use too much. I made some mini cheesecakes with that same sweetener recently and cut down the amount of sugar a fair amount. I would think it would be especially tricky in a cake and mousse because of the larger amount of sugar and texture. I’m glad you enjoyed the versions with the regular sugar though!
Brilliant recipe. Made it three times now and my family loves it!
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I’m so glad to hear you’ve enjoyed it!
I made this for the first time today but I think I messed up the mousse because it taste only like the chocolate chips. Is that how it’s supposed to taste?
I’m not really sure what you mean about the taste. It obviously should taste like chocolate. Are you saying it tasted and had the consistency of more like chocolate ganache? After the whipped cream is added, it should light up.
It looks so delicious! I am planning on making this cake for a friend for her husband’s birthday party. So, I would be making it a few hours ahead and it also needs to sustain about an hour’s drive. Will the whipped cream be stable enough or should I go for buttercream?
As long as you aren’t in some super warm environment, it should be fine. Just be sure to make the whipped cream as listed with the ingredients. The powdered sugar and cocoa help to stabilize it.
THANK YOU!!!!
Must say this is the best yet easiest cake I’ve ever made! I made this cake for my hubby birthday, and it was a hit!
The steps are so so clear & detailed, just stick to it and you will get the amazing reward, don’t forget to watch the video/tutorial each time you do the steps (mix the cake, bake it, cooling, build and the frosting).
However, I do know level of sweetness for each of us are definitely/ totally different, but if you’re not really into something that sweet..(sweet), you might want to cut some of the sugar, for me it’s too sweet, everything’s so perfect, just the sweetness level.
Will definitely making this cake again with an adjustment with my level of sweetness 😚
Thank you again for sharing this amazing receipe!
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I’m so glad you enjoyed it!
Any chance I could use the whipped cream frosting in the layers as well? I am afraid to make the mousse…
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You can use the whipped cream, yes.
What should the temperature of the hot water be – to pour into batter?
Thank you
I’ve never actually measured the temperature. I just pop the water in the microwave and take it out when it’s good and hot or just starts to boil.
Lord that just sounds heavenly! Question, could I use the chocolate mousse as frosting on cupcakes? Will it hold its shape?
Unfortunately, no. The chocolate mousse is actually fairly soft until it sets in the refrigerator.
Hi Lindsay, I plan to make this cake soon. I just love this chocolate cake recipe. But, if I wanted to add some kind of chocolate crunchy layer for texture between the mousse/cake, what would you suggest I use that won’t get soggy? My inspiration is the chocolate crunchy layer in a Carvel ice cream cake. Would crushed oreo cookies work? Thanks.
It’s hard to say. I think most things would end up softening. If you want to try the crunchy oreo layer like in an ice cream cake, I have a Dairy Queen copycat ice cream cake with a layer like that that you could try. However I think part of the reason that stays crunchy it’s because it’s frozen. I’m not sure if it would stay as crunchy in a regular cake. You could try something like mini chocolate chips. https://www.lifeloveandsugar.com/copycat-dairy-queen-ice-cream-cake/
Does is taste like the chocolate sheet cake you get at Costco?
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I have never tried any of the cakes at Costco, so I’m not sure.
Made this cake yesterday. Took me 2 days to make due to my medical condition. Made the cake the night before and made the mousse the next day and when I poured the mousse it ran off the sides. The collar did not hold it in place. So make sure to put the mousse in the fridge for a couple of hours. Before layering it. The frosting I made before serving the cake. Everyone loved this recipe. I’ve never made a cake from scratch and it was worth it. Will be making it again.
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Hi, I’m afraid I didn’t fold the chocolate and the cream right Bc now my mouse is a little watery.. How can I thicken it back up without ruining it?
It’s hard for me to know without seeing it, but it may very well still be OK. The mousse thins out a good bit at that stage, but firms up in the fridge.
I’ve made this recipe countless of times and it truly is an amazing cake. However, I do not know why the filling of my cake is not thick and fluffy like yours. Mine is like a thick syrup so the filing is not high like yours. I still make it work and the cake still tastes amazing, but what do you think am I doing wrong?
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I’m glad you’ve enjoyed it! As for the mousse – It should be kind of soft when you layer it together, but it should firm up in the fridge. If that’s not happening, there are a couple things I could think of. 1. The egg mixture isn’t being cooked enough, to a high enough temperature. 2. Are you using semi sweet chocolate, or another chocolate like milk chocolate?
I am using everything in your list. I am not talented to try other things. Maybe I am not cooking the egg mixture enough. I am making again this weekend for my sons 8th bday as this is his fav cake. I hope it looks like yours. Thanks for the tip and responding…..Maybe next time you can make a video for us slow people 🙂
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Hi, I can’t wait to try this recipe. Is it 1 cup of milk or 1 cup of buttermilk? I look forward to hearing from you soon, Thank you.
Honestly, you could use either.
Hello, would parchment paper work as a cake collar?
It’s not really going to be ideal. It’s not going to give you as firm of sides and in my experience when I try to tape it together, the tape comes right off because it’s non-stick. You could try building it inside of a cake pan and use parchment paper has a collar around the edge so that the cake pan holds the sides in and the parchment paper keeps it from sticking to the pan. If you do that, I would suggest putting some clear wrap in the pan first and then a cardboard cake circle and then build the cake on that. Then when it’s done, you can use the clear wrap (which should extend out the sides) to lift the cake out of the pan and the cardboard cake circle should keep it steady.
HI I love this recipe! I want to add some Baylies in the mousse (1/4). Would that work?
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I would suggest looking at this recipe for my Baileys Chocolate Mousse Brownie Cake. It uses Baileys in the mousse and you could use that as a guide. That recipe uses about 1/3 more mousse, so you’d want to adjust the cream and Baileys appropriately.
I love this recipe.. my mom wanted a certain cake and found this recipe. I surprised her for her birthday with this cake. Took me almost 2 days to make due to my medical condition but it was worth it. I made the cake a day ahead, the mousse and frosting the next day. And served it in the evening.. but I do suggest to chill the mousse before layering on the cake.. I made a big mess my collar did not hold. But I was able to fix it. .. served best when chilled. the following day the frosting had a different taste and texture.. to be honest I thought it tasted better the following day. Thank you for this recipe.. will be making it for my son’s birthday but think of making cupcakes this time.
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Followed recipe as directed and It came out beautiful & delicious! Will definitely make again, family loved it. Thank you!!
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So glad you enjoyed it!
Hi not sure if this question has been asked but can this be used for a shaped/carved cake? I just need to angle the sides a bit. But also cover with fondant. Will this recipe work?
This was cake was amazing, made it for a birthday. They loved it so much, said it rivaled Costco’s American cake. I swapped out sugar for no carb sweetener, so only about 300 g carb for whole cake using flour and chocolate chips. Used 9″ pans, so cooked less time, came out perfect and had more cake to go around. Really superb. Thank you for the recipe.
I’m so glad you enjoyed it!
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My husband and I made this together for my 40th birthday. Neither of us had ever made anything like this before and it was a lot of work, but it was so worth it. I’m a huge cake and mousse fan and am pretty picky when it comes to good cake. This cake was everything I was looking and hoping for. This was one of the best cakes I’ve ever had. The cake itself was moist, chocolatey, and delicious and the mousse and chocolate whipped cream were absolutely perfect. I was in awe at how great it came out given our lack of experience. Thank you so much for this amazing recipe and detailed instructions!!
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That’s great to hear! I’m so glad you enjoyed it!
This is so good. It is a lot of steps, but it is worth it! A great cake for summer.
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So glad you enjoyed it!
Hi
Can I use two 9 inch pan instead of 3 8inch pans? I love that your mousse recipe doesn’t require gelatin.
That would be fine, you just will need to adjust the baking time and you shouldn’t need quite as much mousse.
I didn’t have a cake collor or the right sized springform pan so I tried making a mock collar out of parchment paper. It didn’t work. The mousse dripped out the bottom and spread all over the outside of the bottom of the cake. My advice is to make sure you have the proper acetate cake collar on hand before making this cake.
This cake was one of the best I’ve ever had. It’s not to sugary or bitter and has the perfect taste. The texture was perfect too.
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So glad you enjoyed it!
I have a question. can I use three egg yolks for the mousse instead of four? I don’t want an eggy taste…
Also since I don’t have a thermometer I’m a bit scared of cooking eggs over the double boiler. So is it fine if the eggs aren’t done perfectly?
I wouldn’t recommend reducing the eggs. They thicken the mousse, so it may not thicken enough if you reduce them. And I’d recommend a thermometer, just so that your eggs are cooked to a safe temperature and thicken enough.
Hi Lindsay. I am excited to try this cake and am going through the steps and ingredients right now to get started and realized I only have 2% milk on hand. Would that be okay, or does it have to be whole milk? Thank you for sharing all your recipes, I have made several and all delicious!
2% milk is fine for inside the cake. That’s what I use. Glad to hear you enjoy the recipes!
Hi there
I am planning to bake this beauty for my wife’s birthday. The sugar you have used is normal sugar or the powdered sugar?? Also I am not sure about semi sweet chocochip, can I use Cadbury dairy milk chocolate instead?
When I refer to “sugar”, it’s granulated sugar. In the whipped cream, I say “powdered sugar”. I hope that helps! As for the chocolate, I haven’t tried milk chocolate, but it might end up a little softer consistency.
Hey there. I really want to make this cake for my cousins bday next weak. I was wondering how tall your cake was at the end? And do you know how tall this cake can be without squishing all the filling out?
Hope you have a wonderful day and stay healthy :))
I don’t remember the exact height. I’m guessing around 3 1/2 inches or so.
Do you think it would affect the texture of the chocolate mousse if I added a black cherry layer on top of the cake but under the mousse? The request was Black Forest but he loves chocolate mousse so I thought this recipe would be perfect.
I would think it’d be ok. It’d probably be best if it’s a cherry layer that’s thick enough that it won’t try to slide out from between the cake and mousse layers.
hi lindsay. I just wanted to thank you for this amazing recipe. I’m 19 and I’m mostly interested in making no-bake desserts such as cheese cakes and this was my first time actually baking something. let me just tell you that I heard so many great compliments about both the look and the taste of the cake. I can’t wait to try your other recipes.
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Hi Lindsay. I almost forgot to write to you about this cake. I made this recipe twice in one day 2 years ago for my birthday, and I shared the cakes with my teachers and the students during the after school program. They literally couldn’t stop gushing about the cakes after they ate them. And of course I had some too. The recipe was a success. Really delicious and so chocolaty, the mousse was my favorite part of the cake. Thank you for sharing this recipe.
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Awesome! So glad it was a hit!
How many hours do we refrigerate the cake?
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Once you have refrigerated the chocolate mousse until it’s firm (which is about 4-5 hours), you don’t have to refrigerate it any longer really. But you do want to store it in the fridge.