This Easy Chocolate Mousse Cake is the perfect quick and easy make ahead dessert, requiring only 8 ingredients and 20 minutes of work. It is made of a light and soft chocolate genoise sponge cake, a delectable, creamy and perfectly set 2 ingredient chocolate mousse (no gelatin!), and a silky chocolate ganache on top to bring it all together. The cake is light and delicious, tastes like chocolate cake and ice cream had a baby!
There are very few things that I love more than chocolate, and this chocolate mousse cake is one of my most favorite chocolate treats! This was the first "fancy" recipe I learned as a kid, and I became completely obsessed with it. My favorite thing about this mousse cake is that it is SO fuss free, and uses my easy 2 ingredient chocolate mousse recipe which is made with just chocolate and cream (no eggs, no gelatin, no complicated steps) and still has the most delicious chocolatey flavor and perfectly set texture.
I originally shared this recipe in 2023, but have since tested it multiple times and updated it with new photos and helpful tips.
3 Components Of This Cake
This cake has 3 basic components, one of which is optional:
- A chocolate genoise sponge cake. A light, airy base that perfectly complements the light texture of the mousse. If you prefer something richer, swap it out for my moist easy chocolate cake (halve all the quantities and make 1 9" cake)
- Two ingredient chocolate mousse. The cake is topped with a light and creamy mousse made with chocolate and heavy cream
- Chocolate ganache (optional). If you want your cake to have a more finished look, pour over a simple chocolate ganache once it has chilled. Alternatively, you can decorate with some chocolate whipped cream, like the one I use in my easy no bake chocolate cheesecake
Picking The Right Chocolate
Of the 8 ingredients in this cake, chocolate is the most important as it defines the mousse's flavor and texture.
- Quality: Use good quality chocolate bars or callets (NOT chips!). I recommend Lindt Excellence Milk and Dark chocolates for an easy grocery store option, or Callebaut Milk and Dark chocolates for a premium choice
- Type: For the perfectly set mousse, I recommend using semi-sweet chocolate (~50% cocoa), or a mixture of milk and dark chocolates. If you want, you can go with all dark chocolate and the mousse will be slightly firmer. However, I don't recommend using all milk chocolate, as it makes a softer mousse that doesn't hold shape for long at room temperature. If you use all milk chocolate, freeze the cake for 15 minutes before serving, or serve straight from a serving dish (e.g., pie dish)
Video Tutorial
Here's a short video tutorial to see this recipe in action:
How To Make Chocolate Mousse Cake
1. Make the chocolate genoise sponge
Add the sugar and eggs to a bowl.
Whisk on medium-high speed for 3-5 minutes until the mixture is very light in color, triple in volume, and falls off the whisk in a ribbon. This is where you add air into the batter!
Sift in the flour, cocoa powder, baking powder and salt.
Use a rubber spatula to very slowly and gently fold the dry ingredients into the wet until just combined.
Carefully pour the batter into a 9" cake pan with parchment paper (no butter / oil!).
Bake at 350F until a toothpick inserted in the middle comes out clean. Let cool in the pan, then remove & set aside.
2. Make the mousse
For detailed tips, I highly recommend reading my blog post on making this 2 ingredient chocolate mousse.
Start by making a ganache. Microwave cream and chocolate in 15-20 second burst until most of the chocolate has melted.
Gently stir until a smooth, shiny ganache forms.
Separately, whisk heavy cream until it forms medium peaks.
Add a third of the whipped cream to the ganache and gently whisk it in.
Add that mixture to the rest of the whipped cream, and gently fold it in.
Try not to knock out the air. You should have a fluffy, smooth mousse mixture.
3. Assemble
Line a 9" springform pan with parchment paper on the bottom and sides. Place the cake inside.
Pour in the mousse mixture on top and spread it out evenly.
Refrigerate overnight, or for at least 6 hours, until the mousse is set. Then carefully remove from the pan (more tips below!). Make the ganache for the top, let it cool down slightly, then pour on top of the chilled cake. Decorate with chocolate shavings, serve & enjoy!
Tips To Perfect The Genoise Sponge Cake
This is a really simple recipe, but you need to keep a few things in mind to get the genoise sponge cake right:
- Weigh your ingredients, especially the flour and cocoa powder. Too much will result in a dry cake
- Whip eggs and sugar well until triple in volume and pale in color - this is how you aerate the batter
- Sift the dry ingredients to removes lumps and make them easier to fold in
- Fold the dry ingredients very gently and do not overmix! Go around in a circle and then lift from the bottom, repeat. You need to keep in as much air as possible so the cake is light, not dense
- Don't overbake. A toothpick inserted in the middle of the cake should come out with just a few light crumbs. If you underbake, the cake will deflate, and if you overbake, it will become dry
- If your cake feels a bit dry, place it upside down and brush some simple syrup on it before adding the mousse
How To Remove Mousse Cake From Pan
One dilemma with mousse cakes is that you have to assemble them in a pan that can hold the mousse while it sets, but then removing them from said pan can be quite tricky. Don't worry, though, as you have a few different options:
- Option 1: Acetate Collar. Wrap an acetate cake collar around the cooled sponge on your serving plate and secure with tape. Pour in the mousse and chill. Once set, simply remove the tape and unwrap, no transferring needed. I use this method for my mocha mousse cake with chocolate and mocha mousse layers
- Option 2: Springform Pan. Line the springform pan with parchment, assemble the cake, and once set, release the sides and peel off the paper. You can serve it on the pan base (I used this method but flipped the cake to remove the base - honestly, not worth the extra effort and risk!)
- Option 3: Serving Dish / Pie Dish. Instead of a pan, assemble the cake in a deep pish dish like this one, and serve directly from this dish like pie (you can even spoon it out!)
- Option 4: Regular Cake Pan (least recommended). If using a standard cake pan, line it with parchment or cling wrap and freeze the cake for 20 minutes before removing to help it stay firm
EASY CHOCOLATE MOUSSE CAKE RECIPE
- Total Time: 4+ hours with cooling
- Yield: 10-12 servings
Description
An easy chocolate mousse cake with a soft, airy chocolate sponge layered with a creamy two-ingredient mousse and finished with a shiny ganache.
Ingredients
Chocolate Genoise Sponge Cake:
- 2 large eggs
- ¼ cup granulated sugar (50g)
- ⅓ cup all purpose flour (43g)
- 2 tbsp cocoa powder (12g)
- ⅛ tsp salt
- ½ tsp baking powder
Chocolate Mousse:
- 300g semi-sweet chocolate, chopped (~50% cocoa, or use an equal mixture of milk and dark chocolate like me)
- 2 ½ cup heavy cream (600g); chilled and divided into 1 cup (240g) and 1 ½ cup (360g)
Chocolate Ganache (optional):
- 80g chocolate (dark, milk or semi-sweet all ok)
- ⅓ cup heavy cream (80g)
Instructions
Chocolate Genoise Sponge Cake:
- Pre-heat the oven to 350F and line a 9" cake pan with parchment paper on the bottom; don't grease the sides of the pan
- Whisk the eggs and sugar using an electric or stand mixer for 3-4 minutes until they triple in volume, become light in color and fall off the whisk in a ribbon. Do not rush this step
- Sift in the flour, cocoa powder, salt and baking powder, and use a rubber spatula to fold very gently and slowly until they are just combined. Take care not to knock out the air in the batter, and do not overmix as that can cause the cake to become dense
- Pour the batter into the pan, shake to spread it out, and bake for ~12-14 minutes until a toothpick inserted in the middle comes out with light, moist crumbs (almost clean, no wet batter)
- Let the cake cool in the pan for 10 minutes, then carefully turn it out and place on a wire rack. In the meanwhile, prepare the mousse
Chocolate mousse:
- First, make a ganache with the chocolate and 1 cup (240g) heavy cream. Place the chopped chocolate in a bowl. Heat the cream on the stove until it just starts to simmer, and pour over the chocolate. Cover with a lid or plate and wait 3-5 minutes to allow the chocolate to melt. Then stir gently until you get a creamy smooth ganache. Let the ganache rest for 5 minutes
- Add the remaining 1 ½ cup (360g) chilled cream to a large bowl. Use an electric hand mixer to whisk the cream for a few minutes until it reaches medium peaks and holds shape - take care not to overmix
- Add about a third of the whipped cream from step 2 into the ganache from step 1 (which should not be hot at this point), and use a rubber spatula or whisk to very gently and very slowly fold it in. Be gentle, and stop when they are mostly combined
- Add the whole mixture into the remaining whipped cream, and continue to gently and slowly fold. If you see any lumps of whipped cream, press down on them with your spatula to break them. Stop mixing as soon as the cream has fully mixed with the ganache. You should have a smooth and fluffy chocolate mousse
Assembly:
- Take a 9" springform pan and line it with a parchment circle on the bottom and a strips of parchment on the sides, using a little butter or oil to stick the parchment to the pan (see images above). This will allow unmolding the cake easily
- Place the cooled cake inside the pan, and then pour over the chocolate mousse. Spread it evenly, and place in the fridge for 4-6 hours (or overnight) until the mousse has fully set
Chocolate Ganache (optional):
- If making a ganache to decorate, make it when the cake has chilled and you are ready to serve. Heat the cream to just boiling and pour over the chocolate in a bowl. Rest for 5 minutes, then stir to form a smooth ganache.
Decoration & Serving:
- Once the cake has set, carefully release the edges of the springform pan and lift them off. Peel off the parchment carefully, and smooth the edges of the cake as needed
- The ganache should be warm but not hot, and still a runny consistency. If it is not runny, microwave for 10-15 seconds until it is. Pour the ganache on top of the chilled cake, and use an offset spatula to spread it, allowing some of it to drip down the edges of the cake
- Decorate with chocolate shavings (optional), slice, serve and enjoy!
- Keep the cake cold, and don't leave it out for longer than 15-30 minutes (depending on room temperature)
Notes
- Temperature: This chocolate mousse cake has no gelatin in it and relies on chocolate's own solidification in the fridge to set. Therefore, it is important to keep it well chilled. Do not leave it out at room temperature for longer than 15-30 minutes, especially if it is hot, as it may start to soften and melt
- Serving: Instead of a 9" circle pan, you can also make this cake in a 8x8" square pan, a 9" pie dish, or bake in muffin cups and assemble in individual dessert cups
- Assembling mousse cake: For more options on how to assemble and demold mousse cake, such as using an acetate collar or regular cake pan, read the blog post above
- Make ahead: You can make and assemble this cake ahead of time and keep refrigerated for up to 3 days before serving. Just make sure to wrap it well in cling film (or place in an airtight container) so the cake underneath does not dry out. Remove from pan and decorate with ganache when ready to serve
- Storage and freezing: After serving, store leftover cake in an airtight container in the fridge for up to 7 days, or in the freezer for up to 2 months
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Cuisine: American
More Chocolate Recipes
If you're a fan of chocolate, you will also love these recipes:
- Easy No Bake Chocolate Cheesecake with a crispy Oreo crust, a silky and luscious chocolate cheesecake filling and a ganache on top
- Chocolate Mousse Chiffon Cake which is made of layers of chocolate chiffon cake and chocolate mousse whipped cream
- Easy Chocolate Tiramisu made with only 7 ingredients and no eggs
Asma says
This is incredible MA. This definitely will be a centrepiece of my eid spread tomorrow. ❤️❤️❤️
Zoha says
I hope you loved it!
Mehrad says
Yessss, I did love it. I just wondered doesn’t a mousse cake need gelatine or any stabilizer to set?
Btw, the sponge was usually sprayed by Rum or other popular wines, where I was associating in making it.
Ambreen says
Excellent recipe. And very easy. I make several times. It’s outstanding.
Syeda Fatima says
اسلام عليكم ورحمة الله وبركاته.
I made this for my son's high school graduation party and now I'm making it again for his older brother's graduation from University. It's a lovely cake to look at and to eat. Perhaps a bit too sweet for me with the milk chocolate, but a real hit with the youngsters. This cake might just as well end up being a traditional graduation cake in my family!!
Zoha says
Thank you for the love! I hope you can also try with semi sweet chocolate as it will still work great 🙂
Asma Amer says
So, as I decided, I tried this incredible recipe for eid, and it turned out better than what I imagined. Absolutely right amount of sweet and chocolate. Every guest loved it. And it actually tastes even better than it looks. You are right Zoha, Cadbury is the chocolate of choice for this incredibly easy cake. Try it everyone. You will be blown away.
Zoha says
Yay, thank you so much for trying my recipe Mama <3
Arshe Baig says
My cake is dry after I kept in fridge
I kept it all covered but
Jaynor says
Can this recipe be made and frozen completely?
Zoha says
Yes! 🙂 You can freeze the mousse cake and then take it out when you want to eat it. Whipped cream does lose a bit of its lightness when frozen, though.
Marlia says
Made this for my husband’s birthday. It’s a keeper!
Zoha says
YAY!
Penelope says
Just made this for end of year celebrations and it turned out so well! Thank you for making the instructions so easy to follow - tastes amazing, and everyone loved it.
Louise Gabriella Maria Robertson Pond says
The best cake in the world
Louise Gabriella Maria Robertson Pond says
The best cake and fruit in the world
Suruchi says
Please can you share the eggless recipe for the same
Louise Gabriella Maria Robertson Pond says
The best cake and fruit in the world
And I love tiramisu in low carbs and no alcohol
Zoha says
Thank you, Louise!
Marcella says
This has become my go to dessert. My family loves it. I use my own chocolate cake base and I make in a 9x13x3 pan. The one thing I want to ask you is for stability I would like to try it with gelatin. When do you think is best to add the gelatin in this recipe? I do adjust my quantities for this size pan. Thank you very much ?
Zoha says
Hello!! Thank you for the kind words. You can add gelatin into the ganache when it's still hot. Just be sure to first bloom the gelatin in cold water
Beth says
How much gelatin would we need to add? Also wanted to add that I made this cake for thanksgiving and it was thoroughly enjoyed. Thank you for sharing your recipe.
Shehnaz Shaik says
Zoha I've been following you for awhile and I finally made this yesterday after all this time. I'm an Indian & I find the buttercream based cakes in The USA overwhlemingly sweet & dense I could barely finish a piece. This cake is just a dream. I did brush some simple syrup slightly infused with coffee to enhance the choc flavor. And the Mousse that tasted like chocolate icecream, I couldnt stop eating the leftover mousse. This was a test cake for my BFF's birthday & now I cant wait to bake it for her. Thank you Zoha love ya.
Zoha says
Hi Shehnaz! Thank you SOOOO much for such a kind and thorough review. I am so happy you enjoyed my recipe. <3 Hope you will try many more. Lots of love!
Nina says
Amazing!
Zoha says
Thank you Nina!
Meadow says
Just tried it, so yummy. How many calories are in one piece? Mine was a bit smaller than yours and I’m just trying to track calories? Thanks for the recipe !
Zoha says
Hi Meadow! So glad you liked this recipe. I have not calculated the calories but you should be able to do that using an app like MyFitnessPal or Noom!
Jasmine says
hello! I wanna make this for eid favours in individual ramekins. Inshallah! the cocoa powder that's used, is it sweetened or unsweetened?
Zoha says
Oh that sounds so wonderful! <3 Always unsweetened 🙂
Haya says
This has become my most favourite dessert ever! So easy to make yet so flavourful. The mousse is to die for
Zoha says
I am right there with you!
Hamna Arif says
Tried the mousse from this recipe and safe to say, this is now my go-to, no-fail, chocolate mousse recipe. It turned out so velvety and delicious! I made this with dark chocolate instead of milk chocolate!
Zoha says
Yay I am so glad you like it!
Tegan says
This is literally the best mousse recipe you will ever try! I highly recommend it!
Zoha says
Aww thank you so much, Tegan!!
Maria says
Made it for my sister’s eid milan and it was delicious
Zoha says
Thank you so much!
Simran says
Delicious dessert! This was my second time making this recipe. Very rich and creamy. My family loved it!
Zoha says
Aww thank you!
Rabia says
Looks so tempting yet so easy to make. I always love your recipes they are full of flavors and the way you explain is simply phenomenal. Your effort in your videos and baking shows your keen interest in baking. Wish you more success and strength.
Zoha says
Thank you SO SO SO much, Rabia!
Sarosh Yameen says
Hey Zoha! I have been following you for a while now and your recipes have always been so tempting. I finally braced myself to try this recipe and it turned out uhh-mazing!! It was just perfect - the ingredients, their measurements, and the balance of sweet and chocolate. Especially the mousse, so creamy and light. This really has motivated me to try out more of your desserts 😉 Thank you for sharing the most thorough and detailed recipes!
Zoha says
I am so glad you finally took the leap, Sarosh 🙂 Thank you so much!
Mika Maust says
My family loves this easy chocolate mousse cake 😍. I made it for my little one's birthday 💐❤️. It is so easy to make especially when I'm craving for The Triple Mousse Cake (in the cake course) but I don't have much time to make. I totally recommend this and the Easy chocolate tiramisu. Zoha's recipes is incredible!. Thank you Zoha for this yummy recipe!
Zoha says
YAY! Thank you so much, Mika!
Sharadhi Shetty says
Making this right for my friends birthday which is tomorrow!! Cannot wait to take a bite once it is all set haha. Love the recipe and notes which I have tried in incorporate. Would like to know how the custard version is made as you have mentioned it is more luxurious 😍 not sure how to add in the pictures and this is my first time commenting on a post!
Zoha says
I hope you loved it, Sharadhi!! The custard version of mousse is definitely my favorite - it is a recipe I have included in my cake course, actually 🙂
Aminath says
I have been following you since long time. Your recipes are so tempting. I am someone who is fond of making moussecakes. Tried this one. Ingredients used was so easily available and simple to make. It turned out so perfect. Everyone loved it. The mousse was so airy and creamy. Its simply divine! Will be making again and again.
Thankyou Zoha for always coming up with yummiest recipes and sharing it.
Zoha says
Thank you so much, Aminath! Your support means the world to me
Naiomie says
My family and I usually dislike chocolate desserts, but I made this for my cousin on Mother's Day. We all loved it and even licked the ganache bowl!🫣 It was my first time making ganache and mousse, and it was surprisingly easy without needing fancy ingredients for this decadent dessert.🤎
Zoha says
Aww, this makes me so happy. Thank you for trying my recipe, Naiomie!
Zed says
I made this yesterday for a family event. I used a combo of Trader Joe’s dark chocolate (61%)with 50g of milk chocolate. It was just right for us. I topped with shaved chocolate. It was easy and fairly fast to make and the size was great for 8 people too. Thanks for sharing it.
Zoha says
Thanks so much, Zed!
Fatima says
Can I double the recipe? I'm feeding a crowd today
Zoha says
Yes!
Leah says
Will this be okay to make the day before? Thank you!
Zoha says
Yes! keep in the fridge 🙂
Tatyana says
Hi Zoha, absolutely love love love ur cinnamon rolls recipe!
For this cake, if I did double portion would I use a 9x13 pan? & would a glass form affect cake texture? Also, should I do double portion of the mousse or 1.5? Not sure if 2 portions of the mousse would b too much..
appreciate any advice, thank you!
FE says
Your recipe for the chocolate Genoise Sponge Cake in 9x9 pan, using the main ingredient: 1/3 cup all purpose flour, sugar,eggs,salt,baking powder. You have on video sponge cake 1/2 thick. 1/3 cup of flour doesn't make it! You need to update the recipe.
Zoha says
Genoise sponges are tricky and you likely overworked your batter causing it to deflate and not have sufficient volume. The recipe isn't incorrect
Lisa says
Just made this for the second time! The entire family loved it and wanted more, it didn’t last long on the table. One of the best cakes I’ve made.
Zoha says
So glad to hear this, Lisa! Thank you 🙂
Sandra Williamson PhD says
The cake component was not as deep as shown in the picture. Very confusing as 1/3 cup flour definitely was not going to produce a substantial cake base.
Zoha says
it sounds like your batter deflated due to overmixing. this is quite a common challenge with a genoise sponge cake like this one
Deb says
This looks delicious! Will it work with a hand mixer if I don’t have a stand mixer?
Deb says
Alternatively can I use cool whip instead of homemade whipped cream?
bobby boy says
too much cream my friend
bob says
Um I made it yesterday but it's still cooking
Too much cream
K A says
Zoha! This was singlehandedly the most luxurious dessert I have ever made 🙂 Got lots of complements, Thank you <3
Samiyah says
I made this for my niece’s birthday because she liked mousse cake and she loved it! I can’t even tell you how much everyone in my family enjoyed it and loved it! My 4 year old daughter doesn’t like any cake and she loved this. Your recipes are simply amazing and I can’t wait to keep trying more of them!
Zoha says
Aww, thank you Samiyah!!! 🙂 So happy to read this
VC says
lovely, family thoroughly enjoyed it. next time, a little syrup on the cake, but nontheless, yummy!!
Zoha says
Thanks SO much!
C.Goes says
Esse não é o bolo que aparece no pinterest e que foi postado esse link 🙁
Laura says
Was really excited to make this cake for a friend’s birthday, except I got confused about the assembly part. The instructions say to put two pieces of parchment paper side by side to be able to pull out at the end but it doesn’t say whether this is under the original parchment that the cake is on. I figured the point was to be able to have no parchment at the end so I tried removing the parchment from the cooled baked cake by flipping it onto the drying rack and removing the paper before flipping back into the pan with new parchment. But when I went to flip it back into the pan, the cake was too fragile and broke apart / parts stuck to the drying rack = cake ruined. So I didn’t even get to the next step 🙁
More instruction on what happens to that original parchment paper and assembly with the parchment paper in general would be greatly appreciated.
Zoha says
Hi Laura, I am so sorry you found the instructions about parchment to be confusing! I will work on updating them. x
Saskia says
I made this for a 25th wedding anniversary, but in a glass.
The cake was really light but a bit dry and bland, so I drizzled some coffee liqueur over it and next time I'll try adding some vanilla.
For the mousse,
I followed the recipe exactly and put it in a glass. I let it sit in the fridge overnight, then poured the whipped cream over it, chilled it briefly, and then dusted it with cocoa powder.
It was a truly delicious cake!
Definitely worth repeating.
I'd definitely recommend making it.😄😄
Laura says
amazing recipe! is it possible to do it with chocolate orange?
Zoha says
Hi Laura! i haven't tried that myself - perhaps you could add orange curd on top instead of ganache?