This Chocolate Mousse Cake is the ultimate indulgence for chocolate lovers. Featuring a moist chocolate cake base, a rich chocolate mousse layer, and a smooth chocolate whipped cream topping, this dessert is perfect for special occasions or when you just need a chocolate fix.

Why You’ll Love This Recipe

Three layers of chocolate decadence in one cake
Moist and rich chocolate cake as the base
Silky smooth chocolate mousse for a luscious texture
Topped with light and airy chocolate whipped cream
Perfect for celebrations, parties, or special treats

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
⅞ cup unsweetened cocoa powder
½ cup granulated sugar
⅓ cup packed brown sugar (light or dark)
½ teaspoon salt
½ cup buttermilk
½ cup hot water
½ cup oil
1 teaspoon white vinegar
2 large eggs
1 teaspoon pure vanilla extract

For the Chocolate Mousse:

1 cup milk
4 ounces instant chocolate pudding mix
⅓ cup sour cream
2 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 ½ cups heavy cream (whipped)

For the Chocolate Whipped Cream:

1 ½ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Directions

Make the Chocolate Cake

Preheat Oven: Set the oven to 350°F. Grease and line an 8-inch cake pan with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugars, and salt.
Mix Wet Ingredients: In another bowl, whisk buttermilk, hot water, oil, vinegar, eggs, and vanilla extract until combined.
Combine and Bake: Gradually mix the wet ingredients into the dry ingredients until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Mousse

Prepare Pudding Base: In a saucepan over medium heat, whisk milk, chocolate pudding mix, cornstarch, and vanilla extract until smooth. Cook until thickened, then remove from heat and let it cool slightly.
Incorporate Sour Cream: Stir in sour cream for extra richness.
Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cooled pudding mixture.
Chill: Refrigerate for at least 1 hour before assembling the cake.

Make the Chocolate Whipped Cream

Whip Ingredients: In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.

Assemble the Cake

Layer Mousse Over Cake: Place the cooled chocolate cake on a serving plate and spread the chocolate mousse evenly over the top.
Chill: Refrigerate for at least 2 hours to set the mousse.
Top with Whipped Cream: Spread or pipe the chocolate whipped cream over the mousse layer.
Serve: Slice and enjoy!

Servings and Timing

Servings: 16 slices
Prep Time: 30 minutes
Bake Time: 30 minutes
Chill Time: 6 hours
Total Time: About 7 hours 30 minutes

Variations

Dark Chocolate Version: Use dark cocoa powder and bittersweet chocolate pudding for a more intense flavor.
White Chocolate Mousse Cake: Swap the chocolate pudding mix for white chocolate pudding and adjust the cocoa powder accordingly.
Nutty Crunch: Add chopped toasted hazelnuts or almonds between the layers for extra texture.
Espresso Boost: Mix 1 teaspoon of instant espresso powder into the chocolate cake batter for a deep mocha flavor.
Boozy Twist: Add 1-2 tablespoons of Baileys or Kahlua to the mousse for an adult-friendly version.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Tip: Let the cake sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

1. Can I make this cake ahead of time?

Yes! This cake is best when made a day ahead to allow the flavors to meld and the mousse to set properly.

2. Can I use store-bought pudding?

You can, but homemade pudding gives the best flavor and texture. If using store-bought, make sure it’s thick enough to hold up as a mousse layer.

3. How do I prevent the mousse from being too runny?

Make sure the pudding base is fully cooled before folding in the whipped cream. Chilling it first helps create a firm mousse texture.

4. Can I use a boxed cake mix instead of homemade cake?

Yes! If you’re short on time, a boxed chocolate cake mix can work as a substitute.

5. How do I get clean slices when cutting the cake?

Use a sharp knife, and wipe it clean between slices for a perfect cut every time.

6. Can I use whipped topping instead of making whipped cream?

Yes, but homemade whipped cream has a fresher taste and better texture.

7. What if I don’t have buttermilk?

Mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a substitute.

8. How can I make this cake gluten-free?

Use a gluten-free all-purpose flour blend in the cake layer.

9. Can I make this in a springform pan?

Yes! A springform pan makes it easier to remove the cake after chilling.

10. Can I decorate this cake?

Absolutely! Add chocolate shavings, cocoa powder dusting, or fresh berries for a beautiful finish.

Conclusion

This Chocolate Mousse Cake is a chocolate lover’s dream! With its moist cake, velvety mousse, and light whipped cream topping, every bite is pure bliss. Whether for a birthday, holiday, or just a special treat, this cake is sure to impress. Enjoy the rich, creamy layers and make this decadent dessert a new favorite!

Chocolate Mousse Cake Recipe

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Author: asma
Total Time: 7 hours 34 minutes
Yield: 16 servings 1x
Diet: Vegetarian

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Description

This Chocolate Mousse Cake is the ultimate indulgence! Featuring a moist chocolate cake layer, a rich chocolate mousse, and a fluffy chocolate whipped cream topping, this dessert is perfect for special occasions. A chocolate lover’s dream, this cake is creamy, airy, and absolutely irresistible!

Instructions

Step 1: Make the Chocolate Cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cocoa powder, brown sugar, and granulated sugar.
Add oil, buttermilk, sour cream, eggs, vinegar, and vanilla extract. Mix until smooth.
Stir in hot water until fully combined. The batter will be thin.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding the mousse layer.

Step 2: Prepare the Chocolate Mousse

In a bowl, whisk together instant pudding mix, milk, and cornstarch until thickened.
In a separate bowl, beat heavy cream until soft peaks form.
Gently fold the whipped cream into the pudding mixture until smooth.
Spread the mousse evenly over the cooled chocolate cake. Refrigerate for at least 1 hour to set.

Step 3: Make the Chocolate Whipped Cream

In a chilled mixing bowl, beat heavy cream, powdered sugar, vanilla, and cocoa powder until stiff peaks form.
Spread or pipe the whipped cream over the mousse layer.