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Homemade Chocolate Mousse Cake photo

Chocolate Mousse Cake

This Chocolate Mousse Cake is a decadent delight! Layers of moist cake and airy mousse make it a chocolate lover's dream.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups Granulated Sugar
  • 1 ¾ cups All-Purpose Flour
  • ¾ cup Unsweetened Cocoa Powder
  • 1 ½ teaspoons Baking Powder
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1 cup Buttermilk
  • ½ cup Vegetable or Canola Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water or Hot Coffee
For the Mousse:
  • 1 ½ cups Semi-Sweet Chocolate Chips
  • 6 tablespoons Milk
  • 2 cups Heavy Whipping Cream
  • 2 tablespoons Granulated Sugar
  • 1 cup Powdered Sugar
  • 1 stick Butter

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9-Inch Cake Pans
  • Spatula
  • Cooling rack
  • Double boiler or microwave-safe bowl
  • Rubber Scraper

Method
 

Make the Cake:
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
  2. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add the wet mixture to the dry ingredients, mixing until just combined.
  3. Carefully stir in the boiling water or hot coffee until the batter is smooth.
  4. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Mousse:
  1. In a double boiler or microwave, melt the semi-sweet chocolate chips with the milk until smooth. Remove from heat and let cool slightly.
  2. In a large mixing bowl, whip the heavy whipping cream with granulated sugar until stiff peaks form. Gently fold the melted chocolate mixture into the whipped cream until fully combined.
Assemble the Cake:
  1. Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of chocolate mousse on top. Place the second cake layer on top and spread mousse over the entire cake.
  2. Chill the assembled cake in the refrigerator for at least 2 hours to allow the mousse to set. When ready to serve, slice and enjoy!

Notes

  • Use high-quality cocoa powder and chocolate for the best flavor.
  • For a less sweet cake, reduce the sugar in the mousse.
  • Store the cake in an airtight container in the refrigerator for up to 5 days.