This Chocolate Mousse Cake is two layers of rich, moist chocolate cake filled with a decadent chocolate mousse and covered with a chocolate ganache. Although there are a plethora of steps to create this dessert, it is quite simple and will results in a highly impressive product that will delight your guests’ palates!
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To assemble this cake you will need a baked 9″ round chocolate cake sliced into two 1/2″ high layers. My rich chocolate cake works wonderfully in this dessert as the recipe produces a cake with a deep chocolate flavor and color.
Tips for the Perfect Chocolate Mousse Cake:
- Chocolate: Use a high-quality chocolate as it will produce a more natural flavoring which will shine through in the end product. Supermarket chocolate chips may be used in a pinch or to save on costs. Also, it is best to weigh the chocolate on a food scale. Using measuring cups will not be as accurate as chocolate pieces come in various sizes.
- Simple Syrup: I recommend applying a simple syrup to each layer of the cake. This will keep the cake moist during the various stages of assembling the dessert and super-moistened layers pair perfectly with the texture of the chocolate mousse.
Chocolate Mousse Cake
- 1 ½ tsp Gelatin Powder
- 2 TBSP Cold Water
- 3 TBSP Granulated Sugar
- 252 Grams Chocolate (1.5 cup chips)
- 3/4 Cup Whipping Cream (measure #1)
- 1 ½ Cup Whipping Cream (measure #2)
- 1 Cup Granulated Sugar
- 1 Cup Water
- 6 Ounces Chocolate (1 cup chips)
- ½ Cup Whipping Cream
One 9" round chocolate cake torted into two thin layers (approximate ½" thick)
Make the Simple Syrup
- Combine 1 cup granulated sugar and 1 cup water in a saucepan. Bring to a boil and set aside to cool.
Make the Mousse
- Prepare a 9" round springform pan by lining the bottom with parchment paper.
- Add one tablespoon of cold water to a small bowl and sprinkle .75 tsp of powdered gelatin over the water. Set aside to let solidify.
- Combine chocolate and granulated sugar in a medium bowl.
- Bring ¾ cup whipping cream (measure #1) to a boil. Add the solidified gelatin to the hot cream and stir until dissolved.
- Pour the hot cream over the chocolate and sugar. Let sit for 3 -5 minutes to allow the chocolate and sugar to melt. Whisk until smooth and let cool for 10 minutes.
- Whisk 1 ½cup whipping cream (measure #2) to medium peaks.
- Gently whisk 1/3 of the whipped cream into the cooled chocolate mixture.
- Fold remaining whipped cream into the chocolate/cream mixture.
- Prepare a 9" round springform pan by lining the bottom of the pan with parchment paper.
- Place a thin layer of chocolate cake into the springform pan. Brush with 1/2 of the cooled simple syrup.
- Pour 1/2 of the mousse over the chocolate cake and smooth with a spatula. Lightly tap the cake pan on the countertop to release any air bubbles.
- Place a second later of chocolate cake over the mousse and press down lightly on the cake. Brush the remaining simple syrup over the cake layer.
- Pour the remaing mousse over the second cake layer and smooth with a spatula. Lightly tap the cake pan on the countertop to release any air bubbles.
- Place the cake in the refridgerator for 2 hours or overnight.
- Pour 1/2 cups of boiling cream over 6 ounces of chocolate. Let sit for 3 -5 minutes to allow the chocolate and to melt. Whisk until smooth.
- Remove the cake from the refridgerator and pour the chocolate ganache over the top of the cake and smooth with a spatula.
- Return the cake to the refridgerator for 2 hours or until ganache has set.
Unmold the cake
- Dip a knife or offset spatula into a cup of hot water and run the knife around the inside of the springform pan. Gently release the spring on the pan and move to a serving dish.