Chocolate Mousse Cake

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Author

Veronica Carlson
August 04, 2026

🍫What’s Cooking Today? 👩🏻‍🍳

A light, airy mousse sitting on a soft chocolatey base, giving you that perfect balance of richness and melt-in-the-mouth softness. Easy to make, but seems so sophisticated to the taste.

Let’s make a Chocolate Mouse Cake 🍫🍰

Chocolate mousse cake. no fruit

This is what you will need for this recipe: 🥣 🥄

Ingredients
Ingredients for the Cake Layer 🍫🥚🧈🌾🍬
• 100g Dark or Milk Chocolate (⅔ Cup)
• 30g Butter or Margarine (2 Tablespoons)
• 2 Eggs, separated
• 15ml Icing Sugar (1 Tablespoon)
• 125ml Cream (½ Cup)

Ingredients for the Chocolate Mousse Layer 🍫🥚🧈🥛
• 100g Dark or Milk Chocolate (⅔ Cup)
• 30g Butter or Margarine (2 Tablespoons)
• 2 Eggs, separated
• 15ml Icing Sugar (1 Tablespoon)
• 125ml Cream (½ Cup)

Method 📖
1. Preheat oven: Heat the oven to 180°C (350°F).
2. Prepare cocoa paste: Mix the cocoa powder with the boiling water in a small dish until a smooth paste forms.
3. Make cake batter: Add the cocoa paste to the sugar, flour, baking powder, egg and margarine. Mix until smooth.
4. Bake cake: Pour the mixture into a prepared cake tin and bake for 20 minutes. Leave to cool completely.
5. Melt chocolate: While the cake is baking, make a Bain Marie by placing a heatproof bowl over a saucepan of simmering water. Melt the chocolate with the butter or margarine, ensuring the bowl does not touch the water. Remove from the heat.
6. Whip cream: Whip the cream until thick, then fold it into the melted chocolate.
7. Add egg yolks: Crack and check eggs. Separate the eggs and mix the yolks into the chocolate mixture.
8. Whisk egg whites: Beat the egg whites with the icing sugar until stiff peaks form.
9. Fold together: Gently fold the egg whites into the chocolate mixture using a spatula, taking care not to knock out the air.
10. Assemble cake: Once the cake has cooled completely, spread the chocolate mousse evenly over the top.
11. Chill: Refrigerate for at least 2 hours until the mousse is firm.

Don’t Forget! 📌

Ensure the egg whites are well whipped and gently fold together always. This is an easy technique, but difficult to follow if you forget! Maybe you want to grate some orange zest into the mousse to create a Terry’s-style twist?