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Chocolate Mousse Cake

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This easy chocolate mousse cake recipe makes a moist dark chocolate cake that’s topped with a yummy chocolate mousse.
Chocolate Mousse Cake on a piece of brown parchment paper

I’ve been in a chocolate mousse kinda mood lately.

At first, I thought I’d make a French Silk Pie. I wanted something rich and chocolaty, and French Silk Pie came to mind (you can try my French Silk Brownie Recipe if that sounds good to you, too!).

Slices of Chocolate Mousse Cake on a wooden surface

Since my birthday was coming up, I finally ended up settling on this Chocolate Mousse Cake. And it was an awesome decision.

This cake is moist and intensely chocolaty. It’s topped with a super rich and creamy chocolate mousse for the ultimate chocolate dessert!

And all of that chocolate in one little piece of cake meant a very happy birthday for me.

Chocolate Mousse Cake topped with chocolate shavings and curlsMore chocolate cake recipes!

Chocolate Mousse Cake Video

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Chocolate Mousse Cake

Moist dark chocolate cake that's topped with an easy chocolate mousse.

Author: I Heart Eating
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate mousse cake
Servings: 20 servings
Chocolate Mousse Cake
4.87 from 15 votes
Print Recipe

Ingredients

Chocolate Cake

  • 1 3/4 c. all-purpose flour
  • 1 3/4 c. granulated sugar
  • 3/4 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c. buttermilk low-fat ok
  • 1/2 c. vegetable oil
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 c. hot water not boiling

Chocolate Mousse

  • 1 1/2 c. mini marshmallows
  • 8 oz. semisweet baking chocolate chopped
  • 1/2 c. milk
  • 2 c. heavy whipping cream
  • 1/2 tsp. vanilla extract

Instructions

Chocolate Cake

  1. Preheat oven to 350 F. Grease a 9x13-inch baking pan. Set aside.

  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

  3. In a large bowl, whisk together buttermilk and vegetable oil.

  4. Whisk in eggs one at a time.

  5. Stir in dry intredients until just combined.

  6. Add hot water and vanilla.

  7. Whisk until just combined.

  8. Pour batter into prepared baking dish.

  9. Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.

  10. Cool to room temperature.

Chocolate Mousse

  1. To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.

  2. Cook over low heat, stirring constantly, until melted and well-combined.

  3. Remove from heat, and cool completely.

  4. In a large bowl, beat whipping cream and vanilla together to soft peak stage.

  5. Fold whipped cream into cooled chocolate mixture.

  6. Spread over cooled cake.

  7. Chill for at least 30 minutes, or until ready to serve.

  8. Refrigerate any leftovers.

Recipe Notes

*Nutrition facts have been estimated.

Nutrition facts per serving (1serving)

Calories: 449kcal
Fat: 21g
Saturated fat: 13g
Cholesterol: 51mg
Sodium: 279mg
Potassium: 294mg
Carbohydrates: 63g
Fiber: 4g
Sugar: 36g
Protein: 6g
Vitamin A: 8.1%
Vitamin C: 0.2%
Calcium: 7.1%
Iron: 17%

Cake adapted from Food Network.

Reader Interactions

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  1. Absolutely the best chocolate cake I’ve ever made or eaten! Like in a previous comment, I used 1 cup of hot coffee instead of hot water. The recipe is easy to follow. My guests just loved it! I made it for my daughter’s birthday, so made it in two 8″ round layers. The mousse frosting was plenty for the filling and frosting all over, and there was enough to decorate the top with some edging and large star-tip swirls. Thanks so much!

    Reply

    • I’m so glad that you liked it! That’s a huge compliment! =D Also, thank you for your notes about making it in layers; that’s very helpful. Thanks for taking the time to come back and comment!

      Reply

        • Hi! I haven’t tried freezing the mousse. If I were going to freeze it, I would freeze the cake unfrosted and then make the mousse when you’re ready to serve it.


  3. I love to bake chocolate cake and make a different recipe each time. This was one of the best I’ve made so far!! I used dark chocolate cocoa and hot coffee for the hot water and it was delicious. My whole family devoured it. The mousse turned out perfect and was a nice change from sweet buttercream frosting .

    Reply

    • I’m so glad! Thank you for your note about using hot coffee. I’ve had people ask about using coffee, but I hadn’t tried it. Thank you for taking the time to comment! =)

      Reply


  4. That s was maybe the best choc cake I ever made! Will absolutely keep this recipe. The batter was quite thin, so I did not add all the water. I omitted about 1/3 c of the water.

    Reply

    • It will! For the olive oil, you may find that you have some of the olive oil flavor in the background unless you use a light olive oil. Otherwise, either canola or olive oil will work. Hope that helps! =)

      Reply

  6. I made this for my husband for our anniversary and it was so incredible that he’s requested again for his birthday! Both the cake and the mousse are so delicious. It keeps very well for several days.

    Reply

    • Happy anniversary! That’s high praise when someone requests a cake for their birthday. =) I’m glad that you two enjoyed the cake! Thanks for coming back to comment.

      Reply


  7. I made this cake today and let me just say, it was absolutely delicious, moist and the mousse on top was definitely the best part!! Loved it and it will be my go to when I’m craving chocolate! Thank you for a nice recipe

    Reply


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