Italian
Double Chocolate Mousse Cake

This Double Chocolate Mousse Cake is rich and heavenly with a moist and fluffy chocolate cake base topped with dark and white chocolate mousse and then topped with chocolate ganache. Perfect for any special occasion!

Mousse cake on a white stand.

Our family loves cake recipes to celebrate any special occasion, from holidays to birthdays! This Double Chocolate Mousse Cake with its moist chocolate cake base and two layers of decadent chocolate mousse is not only beautiful, but also an unforgettable dessert.

When my daughter's birthday came around, I followed our tradition and let her choose the cake. She loves cheesecake, so she opted for this chocolate toffee cheesecake. I made this second cake as a backup and I'm glad I did!

This mousse cake recipe is a delicious, melt-in-your-mouth chocolate cake with a rich chocolate cake topped with two layers of creamy mousse that reminds me of my favorite chocolate mousse tarts. It’s not overly sweet and is pure perfection!

Why You'll Love This Dream Cake

  • Unmissable dessert: Whether you are a chocolate lover, a chocoholic, or simply a sweet tooth, this is a spectacular cake to serve for any occasion.
  • Rich and indulgent: This three-layer chocolate mousse cake is a wonderful contrast of chocolate textures and flavors, from the rich, buttery cake to the smooth, creamy mousse.
  • No raw eggs: A typical French-style mousse is made with raw egg whites. This mousse relies on cream for its lightness and doesn't even require gelatin!
A slice of mousse cake on a white plate.A slice of mousse cake on a white plate.

Ingredients for the double chocolate mousse cake recipe

Chocolate cake

  • Pastry essentials: Granulated sugar, cake flour, granulated sugar, baking powder, baking soda, vanilla extract, and salt.
  • Cocoa powder: I used unsweetened Dutch cocoa powder.
  • Egg: A large egg at room temperature holds the cake together.
  • Milk: For best flavor, I prefer whole or 2% milk.
  • Butter: I used melted butter cooled to room temperature. Oil can be used as a substitute.
  • Boiling water: This way you get a softer and lighter cake.

Layers of mousse

  • Heavy cream: Whole cream, whipping or cold with at least 30% fat.
  • Chocolate: Good quality white and dark chocolate.
Ingredients for the recipe.Ingredients for the recipe.

How to make double chocolate mousse cake

To make the chocolate cake, in a large bowl whisk together the dry ingredients, including the sugar, flour, cocoa, baking powder, baking soda, and salt.

Mix dry ingredients in a glass bowl.Mix dry ingredients in a glass bowl.

Add the egg, milk, melted butter and vanilla, beat. Remove the beaters and mix with the boiling water.

Whisk the wet ingredients together and add to the boiling water, stirring.Whisk the wet ingredients together and add to the boiling water, stirring.

Pour the batter into the prepared pan and bake until done, checking with a toothpick. Let the cake cool in the pan.

The dough in the cake pan.The dough in the cake pan.

Make the white chocolate mousse by heating the cream almost to boiling point. Add the white chocolate and stir until melted, then let cool completely.

Mix the cream and white chocolate in a saucepan.Mix the cream and white chocolate in a saucepan.

Whisk half the cream until stiff peaks form. Fold into the cooled white chocolate mixture, then spoon over the cooled cake. Refrigerate.

White chocolate mousse on baked cake.White chocolate mousse on baked cake.

To make the dark chocolate mousse, heat the cream almost to boiling point, then add the dark chocolate and stir until melted. Allow to cool completely.

Let's prepare the chocolate mousse in the pan.Let's prepare the chocolate mousse in the pan.

Whip the remaining cream until stiff peaks form, then gently fold the whipped cream into the cooled chocolate mixture. Spread the chocolate mixture over the white chocolate mousse layer and smooth out to even out. Refrigerate the mousse cake, garnish, and enjoy!

Chocolate mousse on top and garnish before serving.Chocolate mousse on top and garnish before serving.

Tips and variations for the mousse cake

  • Cake flavor: Instead of a moist chocolate cake base, try a vanilla sponge cake or even a brownie base. Use a cake base that is sturdy enough to hold the mousse layers.
  • Allow the chocolate mixture to cool before adding it to the cream: Otherwise the whipped cream will deflate due to the heat of the chocolate.
  • Respect the cooling times: Otherwise the mousse may not solidify properly. Once the cake is assembled, let it cool for at least 4-5 hours, up to overnight, before removing the springform pan.
  • Cutting the cake: To cut the cake layers perfectly, heat the knife under running water and then dry it with a clean cloth.
  • Side: I love to garnish the mousse cake with the chocolate ganache from my marble cake. You can also add fresh raspberries, cranberries or milk chocolate chips.
A slice of mousse cake on a white plate.A slice of mousse cake on a white plate.

What type of chocolate is best to use?

I recommend using a high-quality baking chocolate. For dark chocolate, I like to use at least 70% cocoa. If you like a sweeter flavor, use milk chocolate with a cocoa percentage of 30-45%. The higher quality chocolate you use, the more flavorful your mousse will be.

I love to pour the extra mousse into cups and serve it separately. You can also use it as a layer in my No-Bake Brownie Cheesecake Parfait or Cappuccino Parfait.

Can I make this gluten free?

Although I haven't tested it, you can try substituting a 1:1 gluten-free all-purpose mix or a gluten-free cake mix.

How to store this double layer chocolate mousse cake?

Store the cake in the refrigerator covered with a cake dome or wrapped in cling film for up to 3-4 days.

Can I freeze leftover cake?

While I never have leftovers of this cake (did I mention we love cake?), you can wrap the slices tightly in plastic wrap and freeze them for up to a month. Thaw in the refrigerator.

Other delicious chocolate desserts

A slice of mousse cake on a white plate.A slice of mousse cake on a white plate.

I hope you enjoy this Double Chocolate Mousse Cake as much as we did! Enjoy!

CHOCOLATE CAKE

  • ¾ cup granulated sugar
  • ¾ cup + 2 tablespoons Cake flour (110 grams total, if you double the recipe, then double this amount)
  • ¼ cup Dutch processed unsweetened cocoa
  • ¾ teaspoon baking powder
  • ¼ teaspoon sodium bicarbonate
  • 1 pinch salt
  • 1 great egg (room temperature)
  • ½ cup milk (2% or whole milk – room temperature)
  • ¼ cup melted and cooled butter (or oil)
  • ½ teaspoon vanilla
  • ½ cup boiling water

WHITE CHOCOLATE MOUSSE

  • 1 cup whole cream whole cream, whipping or heavy cream (minimum fat content 30%) (divided)
  • 4 ounces White chocolate (chopped)

DARK CHOCOLATE MOUSSE

  • 1 cup whole cream whole cream, whipping or heavy cream (minimum fat content 30%) (divided)
  • 4 ounces dark chocolate (good quality) (chopped)

Prevent the screen from going dark

CHOCOLATE CAKE

  • In a large bowl, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt.

  • Add the egg, milk, melted butter and vanilla, beat for two minutes. Remove the beaters and stir (do not beat) in the boiling water. The batter will be runny.

  • Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick comes out clean. Let the cake cool in the pan (it is easier to assemble with the cake in the pan).

WHITE CHOCOLATE MOUSSE

  • While the cake is cooling, make the mousse, heat ½ of the cream until almost boiling, then add the chocolate and stir until melted and smooth, then leave to cool completely.

  • Whip the remaining cream until stiff, then gently fold it into the cooled chocolate mixture, pour over the cooled cake and spread to even out, then place in the refrigerator for about 20-30 minutes.

DARK CHOCOLATE MOUSSE

  • Heat ½ of the cream until almost boiling, then add the chocolate and stir until melted and smooth, then leave to cool completely.

  • Beat the remaining cream until stiff, then gently fold it into the cooled chocolate mixture, pour over the white chocolate mousse and spread to even out, refrigerate for about 4-5 hours or overnight. Garnish with fresh fruit, chocolate swirls or anything you like. Enjoy!

  • **Leftover mousse can be placed in cups and served separately.

The cake can be served cold and firm. I find this easier to cut and serve, but if you prefer you can leave it at room temperature for about 30-40 minutes and then serve. When serving cold for a clean cut, use a knife dipped in hot water and dry it between cuts.
Both mousse layers can be prepared a day in advance and stored in the refrigerator until ready to assemble the cake.
The cake layer can be wrapped in plastic wrap and frozen for up to a month. Thaw in the refrigerator overnight before assembling with the mousse layers.
If you want to make this cake ahead of time, you can store it in the refrigerator, in an airtight container, for 2-3 days.
While I never have leftovers of this cake (did I mention we love cake?), you can wrap the slices tightly in plastic wrap and freeze them for up to a month. Thaw in the refrigerator.

Calories: 410kilocalorie | Carbohydrates: 36G | Protein: 4G | Fat: 28G | Saturated fats: 18G | Cholesterol: 69mg | Sodium: 65mg | Potassium: 234mg | Fiber: 2G | Sugar: 25G | Vitamin A: 570IU | C vitamin: 0.2mg | Soccer: 87mg | Iron: 1.9mg

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Updated as of March 27, 2018

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