This Chocolate Mousse Chiffon Cake (or Chocolate Cloud Cake) is pure chocolate heaven. Made with layers of cloudy soft chocolate chiffon cake and an unbelievably luscious chocolate mousse whipped cream frosting, this cake is creamy, light and delectable. It is the perfect chocolate fix for when you want a lighter option instead of a dense and rich chocolate cake, and will have you coming back for more and more!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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THE INSPIRATION FOR THIS RECIPE
I recently shared a Caramel Cloud Cake recipe featuring a brown sugar chiffon cake and caramel whipped cream frosting, and it was a lot more popular than I had anticipated. So I started brainstorming other flavors for "cloud cakes". Around the same time, I had the Paris Baguette chocolate chiffon cake and thought, "while this is great, I feel like I can make it better" (a consistent theme in my life).
Hence, the idea was born to create a "chocolate cloud cake" which was light, creamy and delectable. I played around with a few different frosting ideas, and eventually landed on a chocolate mousse whipped cream frosting. And so the idea evolved into this Chocolate Mousse Chiffon Cake!
1I really think this cake is extra special, and cannot recommend trying the recipe enough. It certainly gives Paris Baguette a run for its money!
COMPONENTS OF THIS CHOCOLATE MOUSSE CHIFFON CAKE
This Chocolate Mousse Chiffon Cake has 3 main components:
- Chocolate Chiffon Cake. This is a very light and soft sponge cake made by separating the egg whites from the yolks, whisking them into a meringue, and folding the meringue into the cake batter to incorporate air into it. The chocolate comes from cocoa powder, which makes it very straightforward!
- Coffee simple syrup. The cake layers are soaked in a coffee simple syrup for added moisture and flavor. If you don't want coffee, use a plain simple syrup instead
- Chocolate Mousse Whipped Cream. AKA the real star of this cake. This is a whipped cream with a chocolate ganache base, which gives it a wonderful chocolate flavor while achieving the lightness of whipped cream. It is also quite easy to make!
I like to add dark chocolate ganache on top of the cake, but it is completely optional!
TIPS TO PERFECT THIS RECIPE
This recipe is surprisingly quite simple, but there are a few things you need to keep in mind to achieve the best results:
- Use a weighing scale (this is my favorite one) instead of measuring cups, if possible, especially with ingredients like flour
- Make sure the egg whites have no bits of yolk in them, and use a clean bowl and clean whisks. Any small amount of fat in them can prevent them from whipping up properly
- Whisk the egg whites on medium speed and slowly add the sugar until they become shiny and stiff. Whisking on high speed can cause them to overwhip, become grainy, and deflate
- Sift in the dry ingredients. This is especially important for cocoa powder as it can be quite grainy, and we don't want lumps of powder in the cake
- Fold the meringue into the remaining batter very slowly and gently. Use a spatula or whisk in a "J" folding motion, applying little to no pressure, until the whites are just mixed in. This is crucial, as overmixing will cause the batter to deflate, leading to a dense cake
- When making the chocolate mousse whipped cream, pay attention to temperature! To make the ganache, you need to heat cream until it just starts to boil. Then, add cold cream to the warm ganache, and chill the mixture until fully cooled down before whipping it up
- Keep the frosting cold. It will become softer when left out at room temperature, which will make it more challenging to frost with it. If it feels too soft or runny even when cold, whisk for a few more seconds and it should thicken up
BEST CHOCOLATE FOR THIS RECIPE
The frosting is made with chocolate, so naturally one wonders, what kind of chocolate should I use!? Good news, you can use whichever chocolate you like the flavor of: dark, semi-sweet or milk (not white, though!). Make sure you use chocolate bars, not chips, as they are generally better quality.
I used mostly Lindt milk chocolate mixed with some Lindt dark chocolate, and loved the outcome.
VIDEO TUTORIAL
Here is a video tutorial for this recipe:
[adthrive-in-post-video-player video-id="Hpecda6q" upload-date="2024-08-13T05:43:18.000Z" name="Chocolate Mousse Chiffon Cake" description="How to make chocolate mousse chiffon cake" player-type="default" override-embed="default"]
PROCESS WITH PHOTOS
The detailed recipe is in the recipe card at the bottom of this post, but let's go over the steps with photos to help you visualize everything.
For the chocolate mousse whipped cream frosting, pour hot cream over chocolate to make a ganache:
Add cold cream to the hot ganache and whisk to combine. Place in the fridge:
For the cake, whisk the egg whites while slowly adding in sugar until a glossy meringue forms:
Separately, whisk the egg yolks with the remaining sugar and wet ingredients:
Sift in the dry ingredients and whisk until combined:
Gently and slowly fold the meringue into the cake mixture in 2-3 batches until a light and fluffy batter forms:
Divide between 2 8" pans and bake:
Make the coffee simple syrup and set aside. When the chocolate cream is chilled, whisk it until it reaches a spreadable, pipeable consistency:
Divide the cakes into 2 layers each. Brush each layer with the coffee simple syrup:
Frost generously with the chocolate mousse whipped cream frosting between the layers and all over:
Decorate however you like, serve and enjoy!
FREQUENTLY ASKED QUESTIONS
This is typically because of overmixing the batter. When folding the meringue into the batter, make sure you are being extremely gentle and do not overmix, so the batter remains light and fluffy. Also, make sure the meringue is properly whisked until glossy and stiff (not under or over whisked).
This can happen if you add too much flour (which is why I recommend a scale) or from overbaking. Always check for doneness with a toothpick, which should come out clean, and avoid overbaking.
This can be because of solidified chocolate bits, or from over-whisking. Make sure your ganache is silky smooth and all the chocolate has melted before adding the cold cream to it. If there is any solid chocolate, microwave for a few seconds. When whipping the cold chocolate cream mixture, only whisk until it becomes thick and pipeable (stiff peaks) but don't whisk any longer.
This can either be from under-whisking or temperature. Make sure the cream is thoroughly chilled and keep it cold (don't leave it out of the fridge for too long). If it feels runny when cold, whisk for longer and it should become thick and spreadable.
Yes, you can prepare this cake 1-2 days in advance and keep it covered in the refrigerator. Don't leave it at room temperature for too long.
Keep the cake covered in the fridge for 5-7 days.
MORE CAKE RECIPES
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CHOCOLATE MOUSSE CHIFFON CAKE RECIPE
- Total Time: 2+ hours with cooling
- Yield: 10-12 servings
Description
A cloudy soft chocolate chiffon cake with an unbelievably luscious chocolate mousse whipped cream frosting
Ingredients
Chocolate Mousse Whipped Cream Frosting:
- 300g chocolate, chopped (I use 200g milk chocolate and 100g dark chocolate)
- 1 cup heavy cream (240g) for ganache
- 2 cups heavy cream (480g), chilled
Chocolate Chiffon Cake:
- 6 large eggs, separated
- ½ cup granulated sugar (100g); divided into ¼ cup and ¼ cup
- ¼ tsp cream of tartar (optional)
- ⅓ cup milk (80g)
- 3 tbsp oil (35g)
- 2 tsp vanilla
- ⅔ cups all purpose flour (85g)
- ¼ cup cocoa powder (~30g)
- ¼ tsp salt
- ¼ tsp baking powder
Coffee Simple Syrup:
- ¼ cup water (60g)
- ¼ cup sugar (50g)
- 1 tsp instant coffee
Optional Chocolate Ganache:
- 40g dark choc
- ¼ cup heavy cream (60g)
Instructions
Chocolate Mousse Whipped Cream Frosting:
- Heat the 1 cup heavy cream until it just starts to simmer. Pour it over the chopped chocolate in a bowl, making sure all the chocolate is dipped in the cream. Cover for 5 minutes, then gently whisk until a smooth ganache forms. If not all chocolate is melted, microwave for 10-15 seconds until it is
- To the hot ganache, add the 2 cups of cold heavy cream and whisk to combine
- Cover and refrigerate this mixture until it is thoroughly chilled (about 90 minutes). In the meanwhile, work on the chiffon cake and coffee syrup
- When the chocolate cream mixture has chilled and all cake components are done, take it out of the fridge and whisk until it becomes thick and spreadable (stiff peak stage). Do not overmix. Keep cold through assembly
Chocolate Chiffon Cake:
- Pre-heat your oven to 325F and line 2 8" cake pans with parchment paper
- Separate the egg whites from the egg yolks in 2 bowls
- Whisk the egg whites and cream of tartar (if using) on medium speed. Once they become frothy, start adding sugar 1 tablespoon at a time (you will use ¼ cup sugar here in total). Keep whisking until a shiny, glossy and stiff meringue forms which holds shape ("peaks"); this can take several minutes. Do not whisk more after this point
- To the egg yolks, add the remaining sugar, milk, oil, and vanilla, and whisk to combine. Then sift in the flour, cocoa powder, baking powder and salt, and gently whisk until just combined
- Add a third of the meringue to the egg yolk mixture, and very gently fold it in. Do not apply pressure and take it slow so you don't knock out the air from the meringue. When done, pour this mixture into the remaining meringue and fold together until just combined. Do not overmix; you should have a light and fluffy cake batter
- Divide the batter evenly between the 2 cake pans. Place the pans in a larger sheet pan, and pour about ½" of boiling water into the sheet pan so the cake pans are in a water bath
- Carefully transfer to the oven and bake for 23-25 minutes until a toothpick inserted into the cake comes out with a few light crumbs
- Let the cakes cool down inside the pans for 5 minutes, then carefully take them out of the pans, remove the parchment from underneath, and let them cool fully
Coffee Simple Syrup:
- Add the water, sugar and coffee to a saucepan and cook and stir over low heat until the sugar has dissolved. Do not cook anymore. Let the mixture cool down
Assembly:
- When everything is cooled, it is time to assemble. Use a long serrated knife to divide each cake into 2 layers so you have 4 total layers
- Place the first layer of cake on the turntable or cake stand. Use a pastry brush to brush on coffee simple syrup. Then add a generous layer of the chocolate mousse whipped cream frosting. Repeat with all layers (for the last layer, brush with simple syrup before inverting onto the cake)
- Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 15 minutes. Then apply a thick layer of frosting
- Optionally, add a layer of ganache on top (make sure the ganache is not hot but still runny) and decorate however you like
- Serve & enjoy!
- Keep the cake refrigerated (in fact, I like to put my slices in the freezer for 15 minutes before eating so the frosting becomes more like ice cream!)
Video Tutorial:
[adthrive-in-post-video-player video-id="Hpecda6q" upload-date="2024-08-13T05:43:18.000Z" name="Chocolate Mousse Chiffon Cake" description="How to make chocolate mousse chiffon cake" player-type="default" override-embed="default"]
Notes
I strongly recommend reading the tips provided in the blog post above for best results.
- Prep Time: 1 hour
- Cook Time: 25 min
- Category: Dessert
- Cuisine: American
Zee says
This is absolutely divine! I am especially a huge fan of the frosting. So different and so light and yummy!
Zoha says
Glad you like it!!
Deborah Joy Lang says
I don’t do grams and shit. I’m old never learned it in school. I need cups, ounces teaspoons, tablespoons. Also, I’m in the US
Zoha says
Ok
Shamistha says
Won’t keeping the cake in the fridge make it dry ?
Zoha says
I am not sure what step you're talking about, but if you keep cakes well covered and refrigerate them, they should not dry out!
alina says
Yesterday I try this cake and it was soooo soooo yummy. Taste was delicious and soo yummy 😋. My whole family like it soo much. Thank you sooo much for this yummy recipe.
Zoha says
SO happy you liked this! Thank you so much!
Iqrah says
Instead of 2 ‘8 inch’ tins, are 3 ‘6 inch’ tins okay?
Zoha says
sure! But the cake will just be a lot taller 🙂
NISTHA says
The whipped cream you have used is it with sugar or without?
because I tried make something similar but it was too sweet.
Vineeta says
If the mousse turns out grainy is there and way to fix it?
N says
Thank you Zoha, for this delicious cake recipe. I made it for my sister's birthday and everyone was blown away with how delicious it was and how professional it looked. I did 1.5x all ingredients as I had 9-inch cake pans.
Maria says
Thank you for sharing the recipe looks yummy
Eadie says
Hey! this recipe seems great but was completely bombarded with the water bath step half way through the recipe, even though i read the tips and tricks! Please update the “baking” section of the photo step by step section to include this crucial information.
Unhappy with me bakes says
Seconding this, as I also missed the water bath step. It's not included in photos, tips & tricks, or video. Quite frustrating to have all the blog details exclude that step.
Please update the blog post.
Deepshikha says
Are we supposed to invert the cakes for cooling? Just asking because this seems common for chiffon cakes! Thanks
Zoha says
I don't do it but you're welcome to!