This chocolate cake with chocolate mousse is made with a soft chocolate cake filled with chocolate mousse and topped with chocolate ganache.
This chocolate cake with chocolate mousse is pure chocolate heaven. It’s made with four layers of soft, moist chocolate cake, all filled and frosted with light, creamy chocolate mousse.
To top it off, a layer of smooth, shiny chocolate ganache is poured over the cake, adding extra richness and chocolate flavor.
The combination of tender cake, fluffy mousse, and silky ganache makes every bite feel extra special. It’s the perfect dessert for birthdays, celebrations, or anytime you want to treat yourself or impress your guests.
For more delicious chocolate cake recipes, check out my chocolate cake with chocolate cream cheese frosting, chocolate Brooklyn blackout cake, and chocolate mayonnaise cake.
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Why this recipe works
- Soft chocolate cake- The base is a rich, soft, and moist chocolate cake that’s packed with deep chocolate flavor and stays tender for days.
- Easy and decadent chocolate mousse- The mousse is simple to make, light, and creamy, adding an airy texture that perfectly complements the cake layers.
- Chocolate ganache topping- A smooth, glossy layer of chocolate ganache is poured over the top, giving the cake a beautiful finish and an extra layer of rich chocolate flavor.
- Incredibly moist and tender- This cake isn’t dry or crumbly: it’s soft, moist, and practically melts in your mouth with every bite.
- Perfect for any occasion & freezer-friendly- Whether you’re making it for a birthday, special celebration, or just because, this cake always impresses. Plus, it freezes wonderfully, so you can make it ahead or save leftovers for later.
How to make perfect even cake layers
My biggest tip for making even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it evenly between two pans.
Then, use cake strips to ensure your cake layers bake evenly and don't develop a dome on top. Cake strips help you achieve an evenly baked cake with a flat top.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– I used all-purpose flour for this recipe; self-rising flour and cake flour will work great as well.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for my chocolate cake because I like the deep and rich chocolate taste, but natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Granulated sugar– I like to use granulated sugar, which is also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. Canola oil will work great for this recipe.
Sour cream- I used sour cream for this cake to make it extra moist and tender. You can also use full-fat Greek yogurt.
Eggs- to give the cake a good structure. Make sure you’re using room-temperature eggs.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.
Vanilla extract- vanilla extract Is an essential ingredient for chocolate cake.
Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the chocolate mousse
Dark chocolate– use good-quality chocolate (around 60-70% cocoa) for a rich, deep flavor. You can also use semi-sweet chocolate if you prefer it a little sweeter.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powdered sugar- you will need powdered sugar for this recipe. You don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Gelatin powder- helps the mousse set and hold its shape when used in the cake.
Instructions
Preheat the oven to 180°C (350°F) and prep two 8-inch baking pans with cooking spray and parchment paper.
Into a large mixing bowl, add the eggs, buttermilk, oil, vanilla extract, kosher salt, granulated sugar, sour cream, and sift the cocoa powder, and mix with a whisk until well combined.
Sift the flour, add the baking powder, and baking soda, and mix until almost combined.
Add the hot coffee and mix until the batter is smooth and there are no large lumps of flour visible.
Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (Weigh the batter for better results.) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan.)
Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Once the two cake layers are completely cool, use a long serrated knife to carefully slice each one in half horizontally, creating four even layers for filling with the mousse.
In a small bowl, add the water and the gelatin, and let it sit for 10 minutes to allow the gelatin to bloom.
Melt the dark chocolate and heavy cream together in a medium mixing bowl. You can do this in the microwave using 10–20 second bursts, stirring between each, or use the bain-marie (double boiler) method for gentle, even melting.
Mix the melted chocolate and heavy cream with a whisk or with an immersion blender to ensure it's smooth and the emulation is perfect.
In a large mixing bowl, add the cold heavy cream, sifted cocoa powder, powdered sugar, and vanilla extract, and whip to soft peaks, resembling a yogurt consistency.
Melt the gelatin in the microwave for 5-second pulses until it's fully melted. Do not overheat it! Add the melted gelatin to the melted chocolate and heavy cream mixture and mix until well combined.
Add about ½ cup of the mousse mixture into the melted chocolate mixture and mix it until smooth and combined.
Add half of the chocolate mixture to the whipped cream mixture and gently fold it with a rubber spatula until it's mostly combined.
Add the other half and fold it until the mixture is smooth and homogeneous and doesn’t have streaks of chocolate. Try not to fold it too much to retain the air in the whipped mixture.
Assembly
Place one cake layer on a serving plate or cake board. Spread a layer of chocolate mousse evenly over the first layer. Add the second cake layer on top, then spread more mousse. Repeat with the third layer.
Place the fourth cake layer on top and frost the entire cake with the remaining mousse, sides, and top. Place the cake in the fridge to set while you make the chocolate ganache.
Heat the heavy cream in a small saucepan over medium heat until it’s just about to simmer (don’t let it boil). Place the chopped chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Gently stir until the chocolate is fully melted and the ganache is smooth and glossy.
Let it cool slightly until it’s pourable but not too runny, then pour it over the chilled cake and let it drip down the sides.
Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.
Expert Tips
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Use cake strips! Cake strips give you even and perfectly baked cake layers.
- Use good-quality chocolate. The mousse and ganache rely on the flavor of the chocolate, so use a high-quality dark or semi-sweet chocolate.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Pour ganache while slightly warm. Let the ganache cool a bit but still be pourable. This gives a smooth, glossy finish on the cake.
- Let the cake layers cool completely. Warm cake will melt the mousse and ganache, so be sure to cool the layers fully before assembling.
Faq's
Yes, you can use chocolate mousse on a cake! It makes a light, creamy filling or topping that pairs beautifully with many cake flavors.
Chocolate cake is baked and has a soft, fluffy texture, while chocolate mousse cake includes layers of rich, airy chocolate mousse, which is unbaked and light.
Mousse cake is often creamier and more delicate than a traditional chocolate cake.
Yes, chocolate mousse makes an excellent cake filling! It’s light, creamy, and rich in flavor, which pairs perfectly with many types of cakes.
Storing
This cake will last up to 4 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
You can freeze the cake either whole or in slices:
Whole cake- Chill the cake in the fridge for 1 hour to set the ganache, then wrap it tightly in plastic wrap and foil. Store in a cake box or an airtight container and freeze for up to 2 months.
Slices- Freeze individual slices on a parchment-lined tray until firm, then wrap each slice in plastic wrap and store in a freezer-safe bag or container.
To thaw- Place in the fridge overnight, then let sit at room temperature for 30 minutes before serving.
Make it ahead of time
Bake the cake layers 1–2 days in advance, wrap them well, and store at room temperature or in the fridge. The mousse can be made a day ahead and kept covered in the fridge.
Assemble the cake and chill it for a few hours or overnight. It tastes even better the next day! Add the ganache the day you serve it.
The assembled cake also freezes well. Just wrap it tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Substitutions
Egg-free- to make this cake egg-free, replace the eggs with â…“ cup of applesauce.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Mocha- Add a teaspoon of instant espresso powder to the mousse for a subtle coffee flavor that enhances the chocolate flavor.
Berry- Layer fresh raspberries or sliced strawberries between the cake layers along with the mousse for a fruity twist.
Nutella– Replace part of the chocolate in the mousse with Nutella for a rich, hazelnut flavor.
Orange chocolate- Add a teaspoon or more orange zest to the mousse and ganache for a bright, citrusy note that pairs perfectly with chocolate.
White Chocolate- Swap the dark chocolate mousse for a white chocolate version to create a lighter, sweeter flavor contrast with the chocolate cake.
Serving Tips
Serve chilled- Keep the cake chilled until ready to serve. The mousse holds its shape best when cold.
Use a hot knife for clean slices- Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for neat, pretty layers.
Garnish- Add fresh berries, chocolate curls, or a dusting of cocoa powder on top for an extra-special touch.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 8-inch cake pans.
- Rubber spatula
- Pastry bag
- Cake strips
- Electric hand mixer
- Kitchen scale
More cake recipes
Strawberry Lemon Cake- This soft, fluffy, and tender strawberry lemon cake is topped with strawberry cream cheese frosting swirled with strawberry compote.
Pecan Upside Down Cake- This pecan upside down cake is made with a soft cinnamon cake topped with a caramel pecan topping and has all the pecan pie flavors.
Fraisier Cake- Fraisier cake is a French strawberry cake that is made with a genoise sponge, strawberry syrup, filled with diplomat cream, and fresh strawberries.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Chocolate Cake with Chocolate Mousse
Ingredients
For the cake
- 1 ¾ cups Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 3 Eggs
- ¾ cup Buttermilk
- ½ cup Sour cream
- â…” cup Cocoa powder Dutch processed
- â…” cup Vegetable oil
- ¾ cup Coffee Hot
- 2 cups Flour AP, plain
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
For the chocolate mousse
Melt:
- 6 oz Dark chocolate
- 10 oz Heavy cream
Whip:
- 2 ½ cups Heavy cream
- 1 teaspoon Vanilla extract
- 3 tablespoon Cocoa powder
- 4 tablespoon Powdered sugar
Gelatin:
- 10 g Gelatin powder
- 60 g Water
Instructions
- Preheat the oven to 180°C (350°F) and prep two 8-inch baking pans with cooking spray and parchment paper.
- Into a large mixing bowl, add the eggs, buttermilk, oil, vanilla extract, kosher salt, granulated sugar, sour cream, and sift the cocoa powder, and mix with a whisk until well combined.
- Sift the flour, add the baking powder, and baking soda, and mix until almost combined.
- Add the hot coffee and mix until the batter is smooth and there are no large lumps of flour visible.
- Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (Weigh the batter for better results.) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan.)
- Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
- Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
- Once the two cake layers are completely cool, use a long serrated knife to carefully slice each one in half horizontally, creating four even layers for filling with the mousse.
- In a small bowl, add the water and the gelatin, and let it sit for 10 minutes to allow the gelatin to bloom.
- Melt the dark chocolate and heavy cream together in a medium mixing bowl. You can do this in the microwave using 10–20 second bursts, stirring between each, or use the bain-marie (double boiler) method for gentle, even melting.
- In a large mixing bowl, add the cold heavy cream, sifted cocoa powder, powdered sugar, and vanilla extract, and whip to soft peaks, resembling a yogurt consistency.
- Melt the gelatin in the microwave for 5-second pulses until it's fully melted. Do not overheat it! Add the melted gelatin to the melted chocolate and heavy cream mixture and mix until well combined.
- Add about ½ cup of the mousse mixture into the melted chocolate mixture and mix it until smooth and combined.
- Add half of the chocolate mixture to the whipped cream mixture and gently fold it with a rubber spatula until it's mostly combined.
- Add the other half and fold it until the mixture is smooth and homogeneous and doesn’t have streaks of chocolate. Try not to fold it too much to retain the air in the whipped mixture.
Assembly
- Place one cake layer on a serving plate or cake board. Spread a layer of chocolate mousse evenly over the first layer. Add the second cake layer on top, then spread more mousse. Repeat with the third layer.
- Place the fourth cake layer on top and frost the entire cake with the remaining mousse, sides, and top. Place the cake in the fridge to set while you make the chocolate ganache.
- Heat the heavy cream in a small saucepan over medium heat until it’s just about to simmer (don’t let it boil). Place the chopped chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Gently stir until the chocolate is fully melted and the ganache is smooth and glossy.
- Let it cool slightly until it’s pourable but not too runny, then pour it over the chilled cake and let it drip down the sides.
- Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.
Notes
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Use cake strips! Cake strips give you even and perfectly baked cake layers.
- Use good-quality chocolate. The mousse and ganache rely on the flavor of the chocolate, so use a high-quality dark or semi-sweet chocolate.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Pour ganache while slightly warm. Let the ganache cool a bit but still be pourable. This gives a smooth, glossy finish on the cake.
- Let the cake layers cool completely. Warm cake will melt the mousse and ganache, so be sure to cool the layers fully before assembling.
Riley
This cake is so insanely good