Chocolate Mousse Cake Recipe Easy (3 Dreamy Layers!)
This chocolate mousse cake recipe easy enough to whip up for a dinner party or a Tuesday stress-bake. It’s rich, indulgent, and layered like a chocolatey dream: fluffy cake, silky mousse, and a glossy ganache that glistens like it knows it’s fancy.
I’ve made this one for birthdays, potlucks, and once at 2am after a breakup (don’t ask). The beauty of it? You don’t need to be a pastry chef. You just need a sweet tooth, a whisk, and maybe a little patience with folding egg whites. But even if you mess up a bit, it still tastes like something from a bakery.
Chocolate mousse cake feels like it should be intimidating. It’s not. We’re keeping it chill, doable, and totally worth licking the bowl for. So go ahead—say yes to cocoa, yes to cream, and yes to the best slice of your week.
Servings: 12 slices
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup heavy cream (for mousse)
- 200g dark chocolate (for mousse)
- 1/2 cup heavy cream (for ganache)
- 100g dark chocolate (for ganache)
Instructions
- Preheat your oven to 350°F. Grease a round cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs with sugar until pale and fluffy. Add oil, buttermilk, and vanilla. Stir in the dry ingredients until just combined.
- Pour the batter into the pan and bake for 25–30 minutes. Let it cool completely.
- Meanwhile, for the mousse, melt 200g chocolate and let it cool slightly. Whip the cream until soft peaks form and fold it into the chocolate. Chill for 15 minutes.
- For the ganache, heat cream until just simmering and pour over chopped chocolate. Stir until smooth.
- Spread mousse over the cooled cake, then pour ganache over the top. Chill for an hour before slicing.