Chocolate Mousse Cake – A Light, Airy, and Indulgent Dessert for All Occasions
A rich yet airy chocolate mousse cake with a soft sponge base and velvety mousse topping. Perfect for chocolate lovers and special celebrations!This Chocolate Mousse Cake is a showstopping dessert for any chocolate lover. It combines a soft, moist chocolate sponge base with an airy and silky mousse layer that melts in your mouth. Every bite is an experience of smooth richness and elegant texture — from the light crumb to the luxurious mousse. Whether for a dinner party, birthday, or simply to treat yourself, this cake is indulgent yet refined, and surprisingly easy to prepare. With the right ingredients and a little patience, it will become one of your go-to chocolate desserts.
Ingredients
For the Base:
- 150 g dark chocolate
- 3 eggs separated
- 60 g sugar
- 50 g butter
- 50 g all-purpose flour
- 1 pinch of salt
For the Chocolate Mousse:
- 200 g dark chocolate
- 3 eggs separated
- 30 g sugar
- 250 ml heavy cream 35%
- 1 pinch of salt
Optional Decoration:
- Chocolate curls or shavings
- Fresh berries
- Powdered sugar
Instructions
Base:
- Preheat oven to 180°C (350°F). Line the bottom of a springform pan (20–23 cm) with parchment paper.
- Melt chocolate and butter together in a bowl over a bain-marie or microwave (30-sec intervals), stirring until smooth. Let cool slightly.
- Separate eggs. In a bowl, whisk yolks with sugar until pale and fluffy.
- Add melted chocolate mixture into the yolks and mix until smooth.
- Sift in flour and salt. Fold gently to avoid overmixing.
- Whisk egg whites with a pinch of salt until stiff peaks form.
- Fold egg whites into the batter gently with a spatula.
- Pour into the pan and bake for 20–25 min. The center should remain moist. Cool completely before topping with mousse.
Chocolate Mousse:
- Melt chocolate over bain-marie or in microwave. Let it cool to room temp.
- Separate eggs. Beat whites with a pinch of salt until stiff peaks form.
- In another bowl, whisk yolks with sugar until pale and creamy.
- Add melted chocolate into the yolk mixture. Mix well.
- Whip cold cream to firm peaks.
- Fold whipped cream into the chocolate mixture using a spatula.
- Gently fold in egg whites in batches until smooth and airy.
- Assembly: Pour mousse over cooled cake base. Smooth the top. Refrigerate for at least 4 hours or overnight until set.
Notes
✨ Decoration & Serving
- Before serving, garnish with chocolate curls, powdered sugar, or fresh berries.
- Unmold gently and place on a serving plate. Serve chilled.
💡 Tips to Avoid Common Mistakes
- Melt chocolate properly to avoid lumps in mousse or base. Stir constantly.
- Don’t overmix the batter or mousse – it flattens the airiness.
- Cool the cake base completely before adding mousse.
- Ensure mousse is set before slicing – refrigerate for minimum 4 hours.
- Whip egg whites and cream correctly for proper mousse texture.
🧁 Ingredient Alternatives
- Milk or white chocolate: For a sweeter, milder mousse (adjust sugar).
- Butter substitute: Use unsweetened applesauce for a lighter cake base.
- Dairy-free cream: Use coconut or plant-based whipping cream.
- Gluten-free: Replace flour with almond or rice flour.
- Egg-free: Use egg substitutes like yogurt, applesauce, or commercial alternatives.
📝 Advanced Tips
- Use high-quality dark chocolate (70% cocoa or more) for rich flavor.
- Ensure room-temperature eggs and very cold cream for best results.
- Use a springform pan or lined mold for easy unmolding.
- Prepare up to 2 days in advance, store in the fridge, covered.
- For clean cuts, use a hot knife dipped in warm water and wiped dry.
🍫 Creative Variations & Ideas
- Add flavors: Try cinnamon, orange zest, or chili for a twist.
- Serve with sauces: Raspberry or mango coulis pairs beautifully with chocolate.
- Frozen version: Freeze the cake and serve semi-frozen as a refreshing summer dessert.
- Mini portions: Use silicone molds or cupcake tins for individual servings.
📈 Estimated Nutrition (per slice, 1/10th of cake):
- Calories: ~350–400 kcal
- Fat: ~28 g
- Sugar: ~20 g
- Protein: ~6 g
❓ FAQ
Q1: Can I make it ahead of time?Yes! Make it up to 2 days ahead. Keep covered and chilled. Q2: Can I use milk chocolate instead of dark?
Yes, but reduce the sugar slightly as milk chocolate is sweeter. Q3: Why is my mousse too soft or runny?
Ensure cream is whipped to firm peaks and egg whites are fully stiff. Q4: Can I freeze the cake?
Yes. Freeze it once mousse is set. Thaw in the fridge before serving. Q5: My sponge feels dense, what went wrong?
Either overmixed or whites weren’t stiff enough. Fold very gently next time. Q6: Can I use individual molds?
Absolutely! Adjust baking time for smaller base sizes.
🎉 Conclusion:
Chocolate Mousse Cake is a timeless dessert — elegant, rich, and perfectly airy. With a bit of patience and care, you’ll create a chocolate lover’s dream: a dessert that's both luxurious and approachable. Feel free to adapt with flavors or decorations to suit your style — it’s versatile, make-ahead friendly, and always impressive. Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.