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Chocolate Mousse Cake

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Chocolate Mousse Cake I've been in a chocolate mousse kinda mood lately. 

Chocolate Mousse CakeAt 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 RecipeSince 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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Chocolate Mousse Cake
4.78 from 9 votes
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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.

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Comments

    • 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

  2. 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

  3. 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

  4. 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

  5. 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

    • 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

  7. 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

  8. 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

    • 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

  9. 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

    • 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

    • 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

  11. 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

    • 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

    • 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

  13. 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

    • I haven't ever made this cake into cupcakes. Usually, a 9x13 cake recipe will yield 24 cupcakes, but since I haven't made it, I can't say for sure.
      Reply

    • 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

    • 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

  19. 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

    • 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

    • I would guess so. I haven't tried it with this cake, but a 9x13-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

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