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Slice of chocolate mousse cake on a small plate with a layer of cake, thick layer of mousse, whipped cream and cocoa powder


  • Author: Zoha
  • Total Time: 2+ hours with cooling
  • Yield: 10-12 servings


The easiest chocolate mousse cake with a light and airy mousse layer perfect for warmer months!


Chocolate Genoise Sponge Cake:

  • 2 large eggs
  • 55g sugar (1/4 cup)
  • 40g all purpose flour (1/3 cup)
  • 10g cocoa powder (1.5 tbsp)
  • 1/8 tsp salt
  • 1/4 tsp baking powder

Chocolate ganache:

  • 300g milk chocolate (Cadbury dairy milk preferred), chopped
  • 360g heavy cream (1.5 cups)

Chocolate mousse:

  • Chocolate ganache from above
  • 240g heavy cream (1 cup), chilled

Whipped cream (optional):

  • 3/4 cup cream
  • 1 tbsp granulated sugar
  • 2-3 tbsp cocoa powder to serve


  • Pre-heat the oven to 350F and prepare a 9x9" pan with parchment paper
  • Cake: Whisk the eggs and sugar using an electric or stand mixer for 3-4 minutes until they triple in volume and reach the ribbon stage. Then sift in the dry ingredients, and fold very gently until they are combined. Take care not to knock out the air in the batter. Transfer to the pan and bake for ~13-14 minutes. Let the cake cool
  • Ganache: Bring the cream to just boiling, and pour over the chopped chocolate in a large bowl. Cover with a lid or plate and wait 5 minutes to allow the chocolate to melt. Stir until you get a creamy smooth ganache. Place the ganache in the fridge for 20-30 minutes to cool down (it should not solidify)
  • Mousse: Whip up the heavy cream for the mousse until it reaches stiff peaks. Gently fold the cream into the cooled ganache in 2-3 additions until a light mousse is formed. Take care not to knock out the air
  • Assembly: Take a 9x9 pan (the same pan you baked in will work) and line it with 2 sheets of parchment paper going in opposite directions. These will allow unmolding the cake. Place the cooled cake inside, and then pour over the chocolate mousse. Spread it evenly, and chuck into the freezer for 20 minutes
  • Decoration: In the meanwhile, whip the cream and sugar for the whipped cream until they reach medium peaks. When the mousse is somewhat set, top with the whipped cream and spread it evenly.
  • Serving: Let the cake cool in the freezer for 1 hour. It should be stiff after that, allowing you to easily remove it from the pan. Dust with cocoa powder and slice into individual servings. Store in the fridge!


  • This cake is best enjoyed very cold! Make sure to keep it refrigerated (I actually like to put it in the freezer for 15 minutes before eating)
  • If your cake feels dry, you can brush on some simple syrup before pouring over the mousse
  • If you want to be fancy, you can remove ~3/4 cup of the ganache and add it as another layer before the mousse in the cake
  • Instead of a square pan, you can also make this cake in a 9" round pan using the same approach! Or, bake the cake in muffin cups and assemble in individual dessert cups.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Cuisine: American

Keywords: Easy Chocolate Mousse Cake