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.

Course Dessert

Cuisine French

Keyword cake, individual desserts, pastry, proffitionel cakes, recipes

Prep Time 1 35

Cook Time 24

Servings People

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.