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    Home » Cakes » Chocolate Mousse Cake

    Chocolate Mousse Cake

    Published: Feb 5, 2021 · Modified: Feb 5, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy chocolate mousse cake recipe makes a moist dark chocolate cake that's topped with a simple, easy chocolate mousse. Easy homemade cake recipe that always gets rave reviews!
    Chocolate Mousse Cake on a piece of brown parchment paper

    I like chocolate mousse anything - Chocolate Mousse, French Silk Brownies, and chocolate mousse brownies are just a few of the chocolate mousse treats that I love! So it isn't surprising that this chocolate mousse cake is one of my favorite cake recipes!

    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 means a super delicious dessert that's perfect for birthdays, holidays, or any time you want something a little extra!

    How to make chocolate mousse cake

    dry ingredients in a glass mixing bowl
    In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

    In a large bowl, whisk together buttermilk and vegetable oil. Whisk in eggs one at a time.

    Stir in dry ingredients until just combined.

    chocolate mousse cake batter in a baking pan

    Add hot water and vanilla. Whisk until just combined.

    Pour batter into prepared baking dish.

    baked chocolate cake in a baking pan

    Bake until wooden toothpick inserted in the center comes out clean. Cool to room temperature.

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

    Cook over low heat, stirring constantly, until melted and well-combined. Remove from heat, and cool completely.

    spoon stirring together chocolate mousse in a glass mixing bowl

    In a large bowl, beat whipping cream and vanilla together to soft peak stage. Fold whipped cream into cooled chocolate mixture.

    Spread over cooled cake. Chill for at least 30 minutes, or until ready to serve.

    Slices of Chocolate Mousse Cake on a wooden surface

    Tips

    • Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I've also used Hershey's special dark cocoa powder. However, I haven't tried Dutch-processed cocoa powder with this cake.
    • Salt: If you don't have kosher salt, use ½ teaspoon table salt instead.
    • Buttermilk: Regular or low-fat will work. If you don't have buttermilk, you can make a quick substitute with this recipe.
    • Water: I use hot tap water about (150F).
    • Semisweet baking chocolate: If you'd like a sweeter mousse, you can use milk baking chocolate.
    • Milk: Any milk from skim to whole milk will work.

    Tips for making whipped cream

    If you haven't made whipped cream (or would just like some tips), I have lots of tips and more pictures here.

    Storage

    The cake can be stored, covered, in the fridge for up to 5 days.

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

    • Strawberries and Cream Chocolate Cake
    • German Chocolate Cake
    • Flourless Chocolate Cake

    If you’ve tried this chocolate mousse cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Chocolate Mousse Cake

    Chocolate Mousse Cake

    Moist dark chocolate cake that's topped with an easy chocolate mousse.
    4.95 from 35 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 50 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 20 minutes
    Servings: 20 servings
    Calories: 449kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x13-inch metal baking pan

    Ingredients

    Chocolate Cake

    • 1 ¾ cups all-purpose flour
    • 1 ¾ cups granulated sugar
    • ¾ cups unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup buttermilk
    • ½ cup vegetable oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup hot water not boiling

    Chocolate Mousse

    • 1 ½ cups mini marshmallows
    • 8 ounces semisweet baking chocolate chopped
    • ½ cup milk
    • 2 cups cold heavy whipping cream
    • ½ teaspoon vanilla extract
    US Customary - Metric

    Instructions

    Chocolate Cake

    • Preheat oven to 350 F. Grease a 9x13-inch baking pan. Set aside.
    • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
    • In a large bowl, whisk together buttermilk and vegetable oil.
    • Whisk in eggs one at a time.
    • Stir in dry ingredients until just combined.
    • Add hot water and vanilla.
    • Whisk until just combined.
    • Pour batter into prepared baking dish.
    • Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
    • Cool to room temperature.

    Chocolate Mousse

    • To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
    • Cook over low heat, stirring constantly, until melted and well-combined.
    • Remove from heat, and cool completely.
    • In a large bowl, beat whipping cream and vanilla together to soft peak stage.
    • Fold whipped cream into cooled chocolate mixture.
    • Spread over cooled cake.
    • Chill for at least 30 minutes, or until ready to serve.
    • Refrigerate any leftovers.

    Video

    Notes

    • Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I've also used Hershey's special dark cocoa powder. However, I haven't tried Dutch-processed cocoa powder with this cake.
    • Salt: If you don't have kosher salt, use ½ teaspoon table salt instead.
    • Buttermilk: Regular or low-fat will work. If you don't have buttermilk, you can make a quick substitute with this recipe.
    • Water: I use hot tap water about (150F).
    • Semisweet baking chocolate: If you'd like a sweeter mousse, you can use milk baking chocolate.
    • Milk: Any milk from skim to whole milk will work.
    • Nutrition facts are estimates.

    Nutrition

    Serving: 1serving | Calories: 449kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 279mg | Potassium: 294mg | Fiber: 4g | Sugar: 36g | Vitamin A: 405IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 3.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 10/14/16. Updated with additional photos and tips 2/5/21.

    Cake portion adapted from Food Network.

    « Red Velvet Sheet Cake
    M&M Cookie Bars »
    102.8K shares
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Debbie

      March 18, 2022 at 10:40 am

      Please clear something up for me. You show pictures using a porcelain pan and a metal pan which is indicated in the recipe. I saw someone say that a glass pan wasn't tall enough; what is the proper pan to use? I am anxious to make this cake and want to get it right.

      Reply
      • Kate

        March 18, 2022 at 6:29 pm

        Hi! I've used 9x13-inch metal and ceramic pans to make this cake, and I haven't had issues with either. I'm not sure why someone would say that unless they mistakenly used a different sized glass pan. The only difference I could see would be that you might need to reduce the baking temperature 25F if using a glass pan.

        Reply
        • Angie

          March 18, 2022 at 9:53 pm

          5 stars
          We loved, loved, loved this cake.

          Reply
      • Marilyn

        March 21, 2022 at 3:58 pm

        I used a 9x13 Pyrex lasagna pan because the sides are higher, and it worked perfectly!

        Reply
        • Kate

          March 21, 2022 at 9:41 pm

          Thank you!

          Reply
    2. RickyLynn

      August 01, 2021 at 6:57 pm

      5 stars
      This cake is delicious! I’ve made it 4 times in the last month for different occasions. Everyone that has eaten it loves it!

      Reply
      • Kate

        August 03, 2021 at 8:59 pm

        Thank you!!

        Reply
    3. Christy

      August 01, 2021 at 3:36 pm

      5 stars
      I have made this cake twice in the last month. It is delicious! It is rich and yet light. Even after a few days in the fridge, the leftovers have stayed moist and delicious. I have used coffee instead of water both times and it has worked great. I like to shave a milk chocolate bar over the top and serve with some coffee ice cream.

      Reply
      • Kate

        August 03, 2021 at 8:59 pm

        Thank you so much!

        Reply
    4. Megan

      July 04, 2021 at 11:29 am

      Hi- this cake is amazing. Do you have a homemade yellow or white cake recipe too?

      Reply
      • Kate

        July 06, 2021 at 11:54 am

        Hi! Thank you! Here is my yellow cake recipe. I don't have a white cake recipe up yet.

        Reply
    5. Ly

      May 18, 2021 at 1:51 pm

      Just to let you know - Hershey’s Special Dark is Dutch Processed

      Reply
      • Kate

        May 22, 2021 at 4:10 pm

        Thank you for that!

        Reply
    6. Doris

      April 06, 2021 at 8:06 pm

      Hi, I want to do this as a small round cake in 2 layers, is there any way to thicken the mousse so it can be in-between the layers as well as the frosting? Thanks :)

      Reply
      • Kate

        April 07, 2021 at 8:46 pm

        Hi! I haven't tried to make the mousse any thicker. I've heard from a few people who have make this cake into a layer cake.

        Reply
    7. Janet

      March 13, 2021 at 6:40 am

      5 stars
      Amazing chocolate cake! And the frosting is to die for ?

      Reply
      • Kate

        March 15, 2021 at 1:07 pm

        Thank you so much!!

        Reply
    8. Korie

      January 24, 2021 at 7:55 am

      5 stars
      I made this for my mom's birthday this weekend and everyone loved it. Adding this to our make again list for sure!

      Reply
      • Kate

        January 26, 2021 at 9:56 pm

        Yay!! I'm so glad that it was a hit!

        Reply
    9. Karen Cornell

      January 02, 2021 at 8:38 pm

      5 stars
      This was one of the best chocolate cakes I’ve eaten in a long time. It was so moist and flavorful. Easy to make
      The mousse as well was easy to make and so delicious. This is definitely a keeper recipe.

      Reply
      • Kate

        January 05, 2021 at 2:02 pm

        Thank you so much! I'm glad you liked it!

        Reply
    10. Nicki

      October 25, 2020 at 6:11 pm

      Could this recipe be used for cupcakes?

      Reply
      • Kate

        March 12, 2021 at 5:41 pm

        I would guess so, but I haven't tried it!

        Reply
    11. Linsey

      October 12, 2020 at 7:27 am

      Hi Kate!
      I was thinking of making this is 2 round 9 inch pans. Do you know if the chocolate mousse would hold well as a layer between the cakes?
      Thanks!

      Reply
      • Kate

        October 12, 2020 at 11:01 am

        Hi! The chocolate mousse is pretty soft when you first make it. You may have better luck frosting the first layer and then chilling until firm and then placing the second layer on top and then finishing the cake that way. Hope that helps!

        Reply
    12. Swathi

      August 04, 2020 at 1:34 pm

      Hey, thanks a ton for the recipe.. Is it possible to substitute the marshmallow with something else? I’m finding it really hard to find a pack of marshmallows at the moment?? and it’s my boyfriend’s bday cake, I want it to be perfect.. Any recommendations please? Thanks much!?

      Reply
      • Kate

        August 06, 2020 at 8:49 am

        I wish I had an easy substitute for you! Unfortunately, if you can't find marshmallows, you'd need to find another mousse recipe because the marshmallows provide a lot of the stability for the mousse.

        Reply
    13. Donna

      June 15, 2020 at 1:17 am

      Can you use hot coffee instead of water?

      Reply
      • Kate

        June 15, 2020 at 12:40 pm

        Hi! I haven't tried using coffee in place of the water, but I've heard from people who have made that swap, and they've said that it worked out well for them.

        Reply
    14. Laura

      May 12, 2020 at 7:33 pm

      5 stars
      This was incredible!!

      Reply
      • Kate

        March 12, 2021 at 4:56 pm

        Thank you so much!

        Reply
    15. Suzie

      April 26, 2020 at 5:01 pm

      Hello!
      This cake sounds divine!
      Just wondering if I could make cupcakes with it and if so, what the baking time would be?

      Reply
      • Kate

        April 26, 2020 at 7:19 pm

        Hi! I haven't tried making cupcakes with this recipe, but I don't see why it couldn't work. The baking time for cupcakes is usually about 18-25 minutes.

        Reply
    16. Brooke

      April 24, 2020 at 7:38 am

      Going to make this cake for my sons 3rd birthday! Would you happen to know the baking time for two 9” round pans ?

      Reply
      • Kate

        April 24, 2020 at 12:52 pm

        For a 9" round cake, it's usually about 20-30 minutes.

        Reply
    17. Taryn

      April 15, 2020 at 12:15 pm

      5 stars
      My D loves the tuxedo cake from Costco. I hate baking! But she turned 11 in March 25th (during the dreaded QUARANTINE!) Hubby is germaphobe & hypochondriac so he was freaking out Bc I wanted to order or p/u the tuxedo cake. So I didn’t??
      So, during this time...ordered groceries ( several times now) however, I guess EVERYONE LOVES baking except me...Bc I guess all the regular flours are out?!?! Shopper brought me...Arrowhead Mills all purpose flour ( but Gluten Free!!!)
      I think this recipe is easy & I really truly think it would have turned out FAB...but that D GF flour!!!!! Made it extremely gritty!!! I was so sad! My D ate it anyway & we all did....Bc the mousse was delish! And the cake.....I truly think it would have been wonderfully chocolate delicious if it weren’t for that flour.
      I hope to try it again 1 day...especially the mousse!
      Thank you for the recipe especially since I’m an amateur.

      Reply
      • Kate

        April 15, 2020 at 3:10 pm

        I hope your daughter had a very happy birthday!! My older daughter has a birthday coming up soon, and it's hard for the kids who have birthdays during the quarantine. I'm glad that the mousse was good at least! If you ever have any questions as you go, please feel free to ask!

        Reply
      • Ashley

        December 23, 2020 at 4:19 pm

        Hi!! Can the mousse be made and put in the fridge until ready to spread on the cake? I used a 9x13 glass dish but the cake baked right up to the top!! There’s no room for the mouse lol so I figured I would just chill the mousse and then slather it on when we are ready to eat it! Then I won’t care if it goes over the pan ha as I need to travel with it tomorrow!

        Thanks!!
        Ashley

        Reply
        • Kate

          December 23, 2020 at 4:54 pm

          Hi! I think that should work! The mousse keeps well in the fridge, so it should be fine to chill it until you're ready to serve the cake.

          Reply
    18. Kristie krebs

      April 03, 2020 at 1:35 pm

      Making this for a birthday cake for a chocolate loving ten year old! Can you make it a day early or is it better theday of?

      Reply
      • Kate

        April 03, 2020 at 2:13 pm

        Hi! I haven't found much difference between the cake on the first and second days. The only difference I've noticed is that the mousse sets up a bit in the fridge, and so you may find that you want to let it sit out just a bit if it's firmer than you want it to be.

        Reply
      • Taryn

        April 15, 2020 at 12:20 pm

        We ate it several days after my D b day (& if you read my above comment...my cake was gritty Bc of GF flour HOWEVER...it was still decent) you could make it day before & still eat it several days later.... it’s still very good Bc the mousse is yum. Happy B Day to yours & mine during h th his dreaded time!?❤️

        Reply
    19. Janine

      March 22, 2020 at 1:20 pm

      Hi I was thinking about making this for my birthday tomorrow the problem I have Is I only have the big marshmallows . Do you have a thought on how many you think I might need ? I know in this very stressful time you might not have moment but if you do I would appreciate it . God bless stay safe.

      Reply
      • Kate

        March 22, 2020 at 3:49 pm

        Hi! Happy (early) birthday!! I do! Five regular (larger) marshmallows should equal 1/2 cup. So, you'll need 15 of the larger marshmallows. Thank you for your kind words, and I hope you stay safe, too!

        Reply
        • Mayra Sandoval

          April 05, 2021 at 9:33 pm

          5 stars
          This is so delicious ? u did a 3 layer for my birthday, because I wanted it to be perfect lol and it was everything I wanted. How can I post a picture?

          Reply
          • Kate

            April 06, 2021 at 8:24 pm

            Happy birthday to you! I don't have any way to accept uploads on here, but if you post it on social media, please let me know. I'd love to see it!

    20. Kim

      January 24, 2020 at 7:34 am

      5 stars
      This is one of my favorite cakes to make. Is it possible to sub the flour and sugar with almond flour and Erythritol?

      Reply
      • Kate

        January 24, 2020 at 8:10 pm

        Thank you! I'm not sure! It's hard to say whether the almond flour would work well or whether other changes would be necessary without having tested it. I wish I had a better answer for you!

        Reply
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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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