Chocolate Mousse Cake Tastes Better From Scratch

Want more cake recipes? Try my German Chocolate Cake, Berry Cake, or Coconut Cake with Pineapple Filling!

Why I love this easy mousse cake:

Prep Ahead – The chocolate mousse recipe couldn’t be easier to make, and you can prep everything in advance! Elegant – Fancy enough to impress any guests, especially a chocolate lover!Delicious – The chocolate cake is moist and divine. The chocolate mousse filling is creamy and pairs perfectly with the cake. This will become your new favorite cake!

How to make Chocolate Mousse:

Make the Mousse: Start by mixing the cocoa powder and hot water together until smooth. Melt chocolate chips in the microwave, or using a double boiler. Add the cocoa powder mixture to the melted chocolate and stir until smooth. Allow to cool to room temperature. Whip the cream and sugar together in a large mixing bowl until very stiff peaks. Add the cooled melted chocolate and gently fold the mixture together to combine. Refrigerate until ready to use.

How to make Chocolate Mousse Cake:

Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water then pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean. (If you don’t want to make the cake from scratch, you can use a box cake mix). Halve the Cake Rounds: Once the cakes have cooled use a sharp serrated knife to torte them in half, lengthwise, so you have four thin layers of chocolate cake. Stack Cake with Mousse Filling: Place the first cake layer on your serving tray. Smooth a thin layer of chocolate mousse over it, and top with the next layer of cake. Repeat to assemble a cake with chocolate mousse between each layer. Smooth any extra chocolate mousse you have over the outsides of the entire cake to make a”crumb” coat to seal the cake. Refrigerate the cake for at least 30 minutes (or up to 1-2 days, covered) while you make the chocolate frosting. Make Frosting: Combine milk, cocoa, and butter in a medium saucepan. Bring to a boil then remove from heat. Add powdered sugar and mix with electric beaters to get rid of any lumps. Cool for at least 15-20 minutes, stirring occasionally. Be sure to allow the frosting to cool long enough. You want it soft enough to still be “pourable” but you don’t want it to be so warm that it melts the mousse into a puddle. Pro Tip: Lay pieces of parchment paper around, and gently under the edges of the cake to catch the frosting as it drips down. I usually just pour the frosting slowly and catch it as it comes down the sides of the cake, smoothing it along the sides of the cake.

Make Ahead Instructions:

Chocolate Mousse: Place in an airtight container in the fridge for up to 5 days. Fold it again gently with a spatula before using. But the texture is best the day of. Cake Rounds: These can be made in advance and frozen. Once baked, cool them completely and then wrap them in a double layer of plastic wrap. Place in a freezer safe bag and freeze for up to 3 months.