Introduction

This Easy Chocolate Mousse Cake combines a rich, moist chocolate cake base with a light and creamy chocolate mousse topping. Finished with a glossy chocolate ganache and fresh raspberries, it’s an impressive dessert that’s surprisingly simple to make at home.

A round chocolate cake with three clear layers is shown; the bottom layer is dark brown and appears moist and crumbly, the middle layer is thick and light chocolate mousse with a smooth texture, and the top layer is a shiny chocolate glaze dripping slightly over the cake sides. Fresh red raspberries and small round dark chocolate balls decorate the left half of the cake top in a scattered pattern. A slice is lifted with a silver spatula from the right side, showing all the layers clearly, while some chocolate balls and raspberries are scattered around the cake on a white marbled surface. The background is softly blurred with a glass bowl of raspberries and white containers visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Cup (133g) all purpose flour
3/4 Cup (150g) granulated sugar
1/3 Cup (30g) unsweetened natural cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 Cup (60ml) vegetable oil
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 Cup (120ml) full-fat buttermilk*, room temperature
1/2 Cup (120ml) hot coffee or hot water
2 Cups (370g) semi-sweet chocolate chips
2 1/3 Cups (560ml) heavy whipping cream, divided
2 Tbsp powdered sugar
2 tsp pure vanilla extract
1 tsp instant coffee or espresso powder (optional)
1/2 Cup (93g) semi-sweet chocolate chips
1/2 Cup (120ml) heavy whipping cream
3 Oz fresh raspberries
2 Oz chocolate covered espresso beans

Instructions

Step 1: Preheat the oven to 350ºF (177ºC). Prepare a 9-inch springform pan by spraying the sides with cooking spray and lining the bottom with parchment paper. Optionally, wrap the outside with aluminum foil to prevent leaks.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the vegetable oil, egg, vanilla extract, and buttermilk, whisking until smooth. Slowly pour in the hot coffee or water while whisking until the batter is thin and uniform.
Step 3: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
Step 4: To make the mousse, place 2 cups of semi-sweet chocolate chips in a large bowl. Heat 1 cup (240ml) of heavy cream in a saucepan over medium-low heat until it simmers around the edges. Pour this hot cream over the chocolate and whisk until smooth. Let the ganache cool to room temperature, about 25 minutes.
Step 5: Whip the remaining 1 1/3 cups (320ml) of heavy cream with powdered sugar, vanilla extract, and optional instant coffee powder until stiff peaks form, about 4 minutes. Gently fold this whipped cream into the cooled ganache until no streaks remain.
Step 6: Remove the cooled cake from the pan and level the top with a serrated knife. Remove the parchment paper from the bottom, then place the cake back into the springform pan.
Step 7: Wrap an acetate cake collar around the cake and secure it with tape. Spread the chocolate mousse evenly over the cake, smoothing the top. Refrigerate for at least 6 hours, preferably overnight.
Step 8: For the ganache topping, place 1/2 cup (93g) semi-sweet chocolate chips in a bowl. Heat 1/2 cup (120ml) heavy cream until simmering and pour over the chocolate. Whisk until smooth and let cool to room temperature, about 20 minutes.
Step 9: Remove the springform collar and acetate from the chilled mousse cake. Pour the cooled ganache over the top, spreading it so it flows over the edges.
Step 10: Garnish with fresh raspberries and chocolate covered espresso beans in a crescent pattern. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

For homemade buttermilk, combine 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let sit for 5 minutes.
Using espresso powder in the mousse enhances the chocolate flavor without adding a strong coffee taste.
Swap fresh raspberries for strawberries or blackberries depending on your preference or season.
If you don’t have acetate sheets, cling film can be used carefully but acetate helps achieve cleaner sides.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best texture, allow it to sit at room temperature for 10-15 minutes before serving. Leftover cake can be gently reheated in a warm room but avoid microwaving to preserve mousse texture.

How to Serve

A single slice of chocolate mousse cake sits on a simple white plate on a white marbled surface. The cake has three layers: a moist dark brown chocolate cake base at the bottom with a soft texture, a thick middle layer of smooth light brown chocolate mousse, and a glossy dark chocolate ganache smoothly covering the top. On the top center, three small fresh raspberries and two glossy dark chocolate-coated coffee beans are placed as decoration, while one raspberry and one chocolate bean rest at the base of the slice on the plate. In the background, a yellow cloth is softly folded, adding a warm touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and mousse layers up to a day in advance. Keep it refrigerated and add the ganache and garnish just before serving for the freshest appearance.

Can I use regular milk instead of heavy cream for the mousse?

Heavy cream is essential for creating the mousse’s rich and airy texture, so substituting with regular milk is not recommended as it won’t whip properly.