Chocolate Mousse Cake

Servings : 8" round cake

This cake was created in celebration of FKF reaching 50k fans! A gorgeous Chocolate Mousse Cake!!  This cake is in a class of it’s own, with a thick layer of rich and creamy ‘light as air’ chocolate mousse, sandwiched between layers of moist chocolate cake.  All this topped with softly whipped cream, chocolate curls, heart sprinkles and glitter!  Could a chocolate cake be more glamorously appealing?  Doubtful!


You will need a spring-form pan or a cake ring to hold everything neatly as the cake sets. This is because with such a pan, you can later easily un-mold your cake once the mousse has set without ruining all the work that you did of neatly layering everything. If you don’t have a spring-form or cake ring, you can do this in a regular pan, make sure it is the same size as your cake. Serving out of a regular pan can be a bit tricky though as it will be hard to lift out the cake neatly with that soft creamy mousse in the middle.

Preparing this cake is very easy. It is in 3 stages. Making the chocolate cake, preparing the mousse, and the assembling/setting of the cake.

STEP 1: Bake the Cake

First, prepare the cake. I have used my Moist Chocolate Cake recipe for this, however you can use any favourite chocolate cake from our folders. This works just as well with our Basic Chocolate Cake or Chocolate Yoghurt Cake.

Slice the cake to make 2 layers and keep them covered to retain their moistness.

STEP 2: Prepare the Mousse

HERE is my Chocolate Mousse recipe.

Do not allow the mousse to set, as soon as it is ready, move to the next and final step.

STEP 3:  Assembling/Setting of the Cake

Place the bottom layer of the cake in the spring form pan. Pour the thick chocolate mousse over the cake and spread it gently and evenly with a spatula. Cover the pan with cling wrap or any plastic covering and refrigerate for 20 minutes. This helps the mousse to begin setting. Remove the pan from the fridge and gently place the top half of the cake on top of the mousse. Cover the pan again and refrigerate overnight or for up to a day. This time allows the mousse to set properly within the cake.

When the cake has set, whip 1 cup of whipping cream with 1 tbsp of sugar and a few drops of vanilla until it thickens to Soft Peaks. Pour this over the top of the cake. If you want, you can slide the cake out of the pan at this point and transfer to a cake plate. You can even frost all around the sides if you like, I preferred to leave the sides open to show the beautiful layers more vividly.

Top the cake with chocolate curls or flakes. Serve your perfect Chocolate Mousse Cake!


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