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Chocolate Mousse Cake Recipe and Video

This triple 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.
how to make a chocolate mousse cake
assembling triple chocolate mousse cake
  • 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.
  • Storing the cake: Keep the cake refrigerated. Remove the cake from the refrigerator approximately 1/2 hour prior to cutting and serving.
how to make a chocolate mousse cake

FAQs for this cake recipe:

Can you freeze a chocolate mousse cake?

Yes. I recommend placing the cake in an airtight container prior to freezing. You may freeze the entire cake or leftover slices for up to 3 months.

chocolate mousse cake from dessertswithstephanie.com

Chocolate Mousse Cake

This Chocolate Mousse Cake is two layers of rich, moist chocolate cake filled with a decadent chocolate mousse and covered with a chocolate ganache.
5 from 13 votes
Prep Time 20 mins
Cook Time 45 mins
2 hrs
Course Dessert
Servings 12

Ingredients
  

Chocolate Mousse

  • 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)

Simple Syrup

  • 1 Cup Granulated Sugar
  • 1 Cup Water

Chocolate Ganache

  • 6 Ounces Chocolate (1 cup chips)
  • ½ Cup Whipping Cream

One 9" round chocolate cake torted into two thin layers (approximate ½" thick)

    Instructions
     

    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.

    Assemble Cake

    • 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.

    Ganache

    • 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.

    Video

    Keyword chocolate mousse, chocolate mousse cake, chocolate mousse cake recipe
    Tried this recipe?Let us know how it was!

    4 Comments

    1. Andy Thomps

      Reply

      5 stars
      This is a great cake – good looking and tasty. I will make it again for sure. I didn’t use the simple syrup as you suggeted – but think i will next time.

    2. Audrey

      Reply

      5 stars
      OMG this looks so good! You can see how moist it is just in the pictures haha. Bookmarking this for later – can’t wait to try this!

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