This Chocolate Chocolate Mousse Cake is a rich and moist layer of chocolate cake, that is topped with a creamy and sweet chocolate mousse frosting. It’s a chocolate lover’s dream dessert.
Are you a huge fan of chocolate cake? If so, then this is the recipe for you. There is just something about the rich chocolate mousse topping that makes this cake out of this world delicious.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- all-purpose flour
- granulated sugar
- cocoa powder
- baking powder
- baking soda
- salt
- large eggs
- milk
- vegetable oil
- vanilla extract
- boiling water
- heavy cream
- semi-sweet chocolate chips
- powdered sugar
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth. Stir in the boiling water until the batter is well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Let it cool slightly. In a large mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the melted chocolate into the whipped cream until fully incorporated and smooth.
- Once the cake is completely cool, spread the chocolate mousse evenly over the top of the cake.
- Once the cake is completely cool, spread the chocolate mousse evenly over the top of the cake. Chill the cake in the refrigerator for at least 2 hours to set the mousse.
Hint: I recommend that you either grease or flour your cake pan. Or you can use baking spray instead.
Storage
Storage – Store the cake in an airtight container or the fridge for up to three days.
Freezing – You can also recommend freezing these cakes for up to three months. Thaw in the fridge overnight.
Wendy’s Tips
- Once you add the wet and dry ingredients together do not overmix your cake batter. You will want to mix it until just combined.
- The batter for this cake is very thin. This is to be expected.
- It’s very important that your cake is completely cool before you top it with the frosting.
What To Serve With Chocolate Chocolate Mousse Cake
This cake goes well with a tall glass of milk or a cup of your favorite coffee. I like to top it with chocolate sprinkles, chocolate curls or shavings, or even a dollop of whipped cream.
FAQs
Mousse is similar to pudding, but it’s lighter and fluffier and not as dense.
Your mousse should be the perfect texture as long as you beat the whipped cream completely. However, if it’s too thin, you can add a very small amount of cornstarch slurry to the mousse.
Chocolate Chocolate Mousse Cake
Equipment
- 9×13 baking dish
- Large bowl
- microwave-safe bowl
- Large bowl
- Electric Mixer
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Mousse:
- 1 ½ cups heavy cream chilled
- 1 cup semi-sweet chocolate chips
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour in a 9×13 baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Stir in the boiling water until the batter is well combined. It will be thin.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- While the cake is cooling, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Let it cool slightly.
- In a large mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until fully incorporated and smooth.
- Once the cake is completely cool, spread the chocolate mousse evenly over the top of the cake.
- Chill the cake in the refrigerator for at least 2 hours to set the mousse.
- Cut into squares and serve chilled.
Notes
Nutrition
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