Cakes

Chocolate Mousse Cake

Chocolate Mousse Cake

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

Chocolate Mousse Cake

At first, I thought I’d make a French Silk Pie. I wanted something rich and chocolaty, and French Silk Pie came to mind.

Chocolate Mousse Cake Recipe

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

Chocolate Mousse Cake Recipe

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.

For this recipe, I recommend…


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More chocolate recipes!

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Chocolate Mashed Potato Cake

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Chocolate Mousse Brownie Recipe

Chocolate Mousse Cake

Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 20

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.

Cake adapted from Food Network.

Even more chocolate recipes!

French Silk Brownies

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60 Comments

  • Reply
    Heather
    January 6, 2018 at 8:54 pm

    This was the best ‘scratch’ cake I have ever had! I used two different cocoas; Dutch processed (1\2 c) and black cocoa (1\4c). I also used a 10″ square pan for a little thicker cake. This recipe will definitely be my go-to chocolate cake. Thanks for sharing!

    • Reply
      Kate
      January 8, 2018 at 11:32 am

      Yay!! I’m sure your cake was so pretty! I love the way that black cocoa looks in a cake. Thank you for taking the time to come back and comment.

  • Reply
    Vdg
    December 31, 2017 at 3:05 am

    Substitute for marshmallows could be 7 minute frosting. Probably cut the recipe for the frosting in half.

    • Reply
      Kate
      December 31, 2017 at 8:42 pm

      Interesting idea! I love 7 minute frosting but haven’t tried it with this mousse. I’d love to hear how it works if you try it!

  • Reply
    Apoorva
    December 28, 2017 at 10:53 am

    Hi! the recipe sounds absolutely delicious but is it possible that you could tel the quantity of marshmallow in grams since I’ll have to use the bigger ones that are available where I live…
    thanks :)

    • Reply
      Kate
      December 29, 2017 at 10:19 am

      Sure! You’ll need 65 grams worth of marshmallows. Hope that helps!

  • Reply
    Jessica
    October 28, 2017 at 6:47 pm

    Hello, I made this cake and I absolutely loved it. I was just wondering if I could use this recipe to make cupcakes? And If so, how long should I bake it them and what temperature should I them at? Thank you so much

    • Reply
      Jessica
      October 28, 2017 at 6:48 pm

      bake them at *

    • Reply
      Kate
      October 30, 2017 at 4:41 pm

      Thank you! I’m glad you liked it! I haven’t tried, but I would guess that you can. Usually (and I haven’t tested it with this specific recipe to say for sure), you can keep the oven temp the same. The baking time for cupcakes *should* be about 15-25 minutes. Hope that helps! =)

  • Reply
    Diane
    August 16, 2017 at 11:13 am

    Can you make this cake ahead of time and freeze it?

    • Reply
      Kate
      August 16, 2017 at 1:53 pm

      I think that it would be ok to freeze the cake, but I would freeze it unfrosted. I think the frosting might separate if frozen, so I would wait until you’re ready to serve the cake to frost it.

  • Reply
    Heather
    April 28, 2017 at 4:28 pm

    I do not like cake usually because the icing is too sweet or the cake comes out too dry. This is my new FAVORITE cake recipe! The mousse is perfect – I love the texture with the marshmallows. You could also use Cool Whip in place of the fresh whipped cream to save time :) Love it!

    • Reply
      Kate
      April 28, 2017 at 8:19 pm

      Yay!! I don’t like most sweet icings either, but I’m so glad that you liked this cake! =D

  • Reply
    Lou Ann Dawkins
    April 27, 2017 at 1:20 pm

    You have so much patience! Why is it that so many people want to change all of the recipes? Their questions are so annoying! Your recipe appears to be fine as it is printed…

    • Reply
      Kate
      April 28, 2017 at 11:37 am

      Thank you!

  • Reply
    Kim McCune
    March 28, 2017 at 9:27 pm

    I made this and thought it was fabulous. The only negative comments I got were from a few people who thought the mousse was too bitter. Can you use milk chocolate instead of semi sweet? Thanks!

    • Reply
      Kate
      March 29, 2017 at 9:44 am

      Absolutely! Semi sweet is just my preference, but I’m sure that milk chocolate would work, too.

  • Reply
    ayesha a
    March 18, 2017 at 11:06 pm

    i love this recipe, it looks super delicious! i do have one concern though. i cannot eat marshmallows, are they necessary and/or is there is a substitute? thank you :)

    • Reply
      Kate
      March 19, 2017 at 4:21 pm

      Sorry, but they are necessary. The marshmallows provide a lot of the structure for the mousse, and I’m not aware of any easy subs.

  • Reply
    Eugenia Anderson
    March 15, 2017 at 8:30 pm

    Is the cake taken out of pan before frosted?

    • Reply
      Kate
      March 15, 2017 at 8:43 pm

      No, the cake is frosted right in the pan.

  • Reply
    Laura Zurel
    March 15, 2017 at 9:20 am

    I made this and it was wonderful. My question is, is the batter suppose to be so thin, like water? I double checked my ingredients and all was accounted for.

    Thank you

    • Reply
      Kate
      March 15, 2017 at 9:24 am

      I’m glad you liked it! =) The hot water does thin the batter out quite a bit, so, yes, it is a thin cake batter.

      • Reply
        Brittany CAMPBELL
        March 30, 2017 at 3:58 pm

        Is the hot water necessary? What does it do to the recipe? About to make this!!

        • Reply
          Kate
          March 30, 2017 at 4:11 pm

          Yes, it’s necessary. =) The hot water helps to intensify the chocolate flavor when it mixes with the cocoa powder.

  • Reply
    Delectable Tastes
    February 25, 2017 at 8:14 am

    How essential are the marshmallows and do you have a recommendation for substituting them? A family member doesn’t like them so it would be great to substitute if possible.

    • Reply
      Kate
      February 25, 2017 at 3:48 pm

      They’re pretty essential because they provide a lot of the structure for the mousse. There isn’t an easy swap that I know of. Is it just a matter of taste? The mousse doesn’t taste like marshmallows at all.

  • Reply
    Maria
    February 24, 2017 at 10:26 pm

    I made 1/4 of the recipe just to see how it would turn out and wouldn’t be a waste of Ingredient s incase it was not so good… well it’s safe to say this was amazing … hands down one of the best things I have made.. :) very Moist and soft cake just perfect 👍🏽 Thank you for shearing the recipe
    Wanted to ask you if I did a vanilla version what would I substitute the coco powder in the cake with?

    • Reply
      Kate
      February 25, 2017 at 3:58 pm

      Thank you! I’m not sure how it would come out, but you can sub cocoa powder with flour. It isn’t a 1:1 substitution, though. You would also want to increase the vanilla, and probably play around with it a bit. Good luck!

  • Reply
    Roucksana
    February 23, 2017 at 8:47 am

    Can vegetable oil be replaced by melted butter?

    • Reply
      Kate
      February 23, 2017 at 8:57 am

      That usually works just fine in cakes. I haven’t tried it in this recipe to say how it will work, though. You’ll just want to adjust the ratio if you sub butter for the vegetable oil (i.e. for every 3/4 cup of veg oil, you’ll need 1 cup of butter).

  • Reply
    Brenda Krachenberg
    February 22, 2017 at 7:39 am

    I have a question maybe related to folding in egg whites and whipped heavy cream.
    I make pie filling that starts with a hot custard into which you dissolve unflavored gelatin powder which has been dissolved in water. Then you fold in the beaten egg wites and whipped cream. But when I cut into the pie after refrigeration there,s always a thin layer of colorless gelatin at the bottom. What am I doing wrong?!

    • Reply
      Kate
      February 23, 2017 at 3:46 pm

      Hmmmm! My best guess would be that the gelatin isn’t fully dissolving, and then it’s settling into a layer. Usually, when you work with unflavored gelatin, it will say that you have to separate the granulates by sprinkling them either over a cold liquid or with sugar. Then, you mix in boiling water to fully dissolve. Is there a liquid in the recipe that you could mix the gelatin in with before you add the hot water?

  • Reply
    Jann
    February 21, 2017 at 5:25 pm

    Yummmmmm! I’m wondering if you’ve tried coffee in place of hot water …

    • Reply
      Kate
      February 21, 2017 at 6:58 pm

      I haven’t, but I know people who swear by replacing water with coffee to enhance the chocolate flavor. The closest that I’ve come is replacing water with hot chocolate, which worked nicely.

  • Reply
    Cindy
    February 3, 2017 at 9:13 pm

    I was wondering if I could make cupcakes instead of a cake. How many cupcakes would it make and how many minutes would I cook them ?

    • Reply
      Kate
      February 4, 2017 at 10:51 am

      I haven’t ever made this cake into cupcakes. Usually, a 9×13 cake recipe will yield 24 cupcakes, but since I haven’t made it, I can’t say for sure.

  • Reply
    Jutta laurino
    January 23, 2017 at 11:30 pm

    Can i make this cake 1 day ahead

    • Reply
      Kate
      January 24, 2017 at 10:22 am

      Yes, the cake keeps well in the fridge.

  • Reply
    Esther
    November 24, 2016 at 8:24 am

    In step 5 of the mouse instructions, what do you mean when you say, “fold whipped cream into. . “

    • Reply
      Kate
      November 24, 2016 at 8:44 am

      Folding is a more gentle way of incorporating ingredients. Rather than mixing or beating to incorporate the ingredients, folding allows you to add ingredients like beaten egg whites or whipped cream without losing all of the volume you just created by beating the egg whites/cream. You can google “folding recipe” and find some good videos that illustrate the technique well.

  • Reply
    jane blumberg
    November 14, 2016 at 9:40 pm

    how far in advance can you make this cake? thx

    • Reply
      Kate
      November 14, 2016 at 11:09 pm

      I would say 1-2 days should be ok.

  • Reply
    Toni Williams
    November 10, 2016 at 9:05 pm

    This looks so yummy! I’m going to make it tomorrow for my Anniversary. When you beat the whipping creme and vanilla together, do you beat until you get soft peaks? Thanks!

    • Reply
      Kate
      November 10, 2016 at 9:32 pm

      Thank you! And Happy Anniversary! Yes, you’ll want it at soft peak stage. I’ll make a note of that in the recipe so that it’s more clear.

  • Reply
    Diane
    November 8, 2016 at 10:18 pm

    Seems like too much sugar and oil. Can it be reduced ?

    • Reply
      Kate
      November 8, 2016 at 10:52 pm

      First, let me preface this by saying that this is chocolate mousse cake, so it’s not health food. If you’re looking for a healthy (or even healthy-ish) dessert, this isn’t that recipe, and I would suggest my Chocolate Buttermilk Bundt Cake instead.

      The amount of oil really isn’t that much for a cake of its size. If you significantly cut the amount of oil or sub the oil with something like applesauce, it’s going to change what you end up with. Applesauce, for instance, is going to give you a gummier cake. If you’re ok with that, then give it a shot.

      As far as the sugar goes, you could safely cut 1/4 cup or so. If you’re looking to significantly cut the amount of sugar, you’re going to change the structure and taste of the cake, and I wouldn’t recommend doing that.

  • Reply
    Danielle
    November 5, 2016 at 10:35 pm

    Does the icing thicken while in fridge cause the icing was pretty liquidy after I added the whipping cream. I just put in fridge so I’m hoping it turns out okay.

    • Reply
      Kate
      November 5, 2016 at 10:44 pm

      It is pretty soft initially, but it sets up quite a bit after it has chilled. When you say that you added the whipping cream, do you mean that you added in the straight liquid whipping cream or the beaten whipped cream? That would definitely make a difference in how the mousse comes out.

  • Reply
    Kelly
    November 4, 2016 at 6:47 am

    Can this be made into a layer cake?

    • Reply
      Kate
      November 4, 2016 at 9:51 am

      I would guess so. I haven’t tried it with this cake, but a 9×13-inch sheet cake can usually be made in 2 9-inch round cake pans instead. As a heads up – the mousse is pretty soft initially, so you may need to adjust how you frost and fill the cake.

      • Reply
        Kelly
        November 4, 2016 at 10:43 am

        Than

  • Reply
    Karen
    October 31, 2016 at 8:07 am

    Can I make my own buttermilk for this using vinegar and milk?

    • Reply
      Kate
      October 31, 2016 at 9:50 am

      Yes, that should be fine.

  • Reply
    Nicole
    October 19, 2016 at 11:42 pm

    Just finished making this cake and it’s the bomb yo.

    • Reply
      Kate
      October 20, 2016 at 10:47 am

      Thanks!! I’m so glad you liked it!! =D

  • Reply
    Donna
    October 15, 2016 at 2:50 pm

    I think this will make me a very happy person soon! lol

    • Reply
      Kate
      October 16, 2016 at 2:19 pm

      I hope so! =)

  • Reply
    Karen
    October 14, 2016 at 8:28 am

    I assume this cake needs to be kept in the refrigerator?? It looks really yummy.

    • Reply
      Kate
      October 14, 2016 at 9:42 am

      It does need to be kept in the fridge. I’ve made a note of that. Thanks!!

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