This super moist dark chocolate mousse cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover the whole dessert with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time.
Chocolate mousse is simple divinity in its own right, but when paired with chocolate cake, it’s downright decadent. And then add chocolate ganache to the mix? Have mercy.
This spectacularly rich chocolate cake is such a personal and reader favorite that I knew I had to include it in my cookbook, Sally’s Baking 101 (which has become a New York Times Best Seller!). The cakes chapter just would not have been complete without it!
It’s actually the first recipe in that chapter, and in the book it’s titled “Chocolate Ganache Cake: 2 Ways,” because I include a second filling option—peanut butter frosting instead of chocolate mousse, just like this recipe for dark chocolate peanut butter cake. Both versions of ganache-topped chocolate layer cakes have received such glowing reviews on my website, I simply couldn’t choose between them… so I found a way to include them both!
This cake basically demands a huge gathering because—trust me—you don’t want to be left alone with its temptation. It WILL call out your name each time you open the refrigerator.
Taunting you.
One reader, Judy, commented: “Don’t make this cake unless you want everyone who has a bite to request that you make it for every special occasion for the rest of time 🙂 I do four layers and follow the recipe exactly, and it has come out perfectly every time. I’ve already made at least ten of these cakes. Fabulous! ★★★★★“
One reader, Cecilia, commented: “OMG! This cake is absolutely divine! It’s a chocolate lover’s dream. The chocolate mousse is heavenly. I made it for my niece’s birthday and ended up making a four-layer cake. There were no leftovers. I don’t need any other chocolate cake recipe. This is it! Definitely the best! ★★★★★“
One reader, Brittney, commented: “This cake turned out amazing! I made it for a birthday party… and it was requested to be the new ‘party cake’! ★★★★★“
3 Parts to Dark Chocolate Mousse Cake
Let’s break down each component of this intensely rich cake:
- Dark Chocolate Cake: This is actually a variation of my tuxedo cake, which originated from my chocolate cake recipe. In recent years, I’ve found that replacing sour cream for some of the buttermilk gives the cake more structure.
- Chocolate Mousse: I researched simplified ways to make a fluffy chocolate mousse filling without the use of eggs or gelatin. This chocolate mousse filling combines real chocolate and homemade whipped cream. Or our whipped frosting would make a wonderful alternative filling if you don’t want to make the chocolate mousse!
- Chocolate Ganache: Top the whole cake with 2 ingredient semi-sweet chocolate ganache. You should be a chocolate ganache pro by now!
Video Tutorial: Chocolate Mousse Cake
Stick-to-the-back-of-your-fork moist. This is every chocolate lover’s dream!
Dark Chocolate Cake
Use this chocolate cake as the starting point. For a sturdier, yet moister crumb, swap some sour cream in for the buttermilk and reduce the hot liquid. The acidity in both sour cream and buttermilk is a must to properly leaven this cake. (If desired, see my posts on Baking Powder vs Baking Soda and Baking with Buttermilk for more information.) This cake has a natural dark chocolate taste, but to deepen that flavor, use a mix of natural cocoa and Hershey’s Special Dark cocoa powder. A touch of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not taste like coffee. Rather, the two add depth to the cake’s chocolate flavor.
- Why hot liquid? The hot liquid encourages the cocoa powder to bloom and dissolve. If you don’t drink coffee, you can use hot water.
You have options! You can make this cake into 2, 3, or 4 layers. I highly recommend 3 or 4 layers because there’s over 4 cups of chocolate mousse to spread inside. You can use 8 inch or 9 inch pans. The bake times are similar, see recipe notes.
A cup of chocolate chips adds even more chocolate flavor. I used 1 cup (180g) of mini semi-sweet chocolate chips in this pictured cake, but left them out in the video. They’re optional, but definitely worth the addition!!
You can also see this exact cake batter baked as three layers in both my chocolate peanut butter cake and chocolate raspberry cake (try one of those next!).
Simplified Chocolate Mousse
The chocolate mousse adds a creamy and light contrast to the dark chocolate layers. You need 6 ingredients:
- Hot Water
- Cocoa Powder – natural or dutch-process
- Melted Chocolate – use two 4-ounce chocolate baking bars found in the baking aisle
- Heavy Cream
- Confectioners’ Sugar
- Vanilla Extract
Whisk the hot water and cocoa powder together. Pour into melted chocolate. The hot water breaks up the chocolate, adding to the airy mousse consistency. Cocoa powder creates additional chocolate flavor. Fold this chocolate mixture into whipped cream—a combination of heavy cream, confectioners’ sugar, and vanilla extract.
Whipped cream + our chocolate mixture. ↑
Fold them together to make our chocolate mousse filling. ↓
Baker’s Tip: The chocolate mousse must chill in the refrigerator before using, so it’s a good idea to make it ahead of time or as the chocolate cake layers are cooling. The mousse is best cold, so I actually recommend serving the cake cold. (Additionally, the cake is much easier to assemble if the mousse is cold!)
By the way, this chocolate mousse also makes for a wonderful alternate filling in homemade eclairs!
Chocolate Ganache
I won’t go into a lot of detail about the chocolate ganache because I have a complete chocolate ganache tutorial for you! Like the chocolate mousse, it’s imperative to use pure chocolate. Wait about 20 minutes for the ganache to thicken before pouring onto the cake.
How to Assemble & Decorate Chocolate Mousse Cake
Chocolate ganache enrobes 4 cake layers and 3 mousse layers. Place bottom cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups of chilled chocolate mousse. Top with 2nd cake layer and another 1.5 cups of mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. (Save a large spoonful of mousse for a thin crumb coat.) Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out. Refrigerate cake for at least 1 hour and up to 4 hours. Chocolate mousse is pretty fluffy, so the cake won’t hold its shape unless it’s properly chilled.
Pour ganache on top then run a bench scraper around the sides to smooth it out. You can serve the cake immediately or wait for the chocolate ganache to set. 🙂
What About Cupcakes?
Instead of a big cake, you can make chocolate mousse cupcakes. Use my chocolate cupcakes recipe and halve the chocolate mousse and chocolate ganache recipes below. Fill the cupcakes with chocolate mousse using my Sugar Plum Fairy Cupcakes as an example. Drizzle cooled cupcakes with ganache. Eat your heart out!
You can also use the chocolate mousse instead of pastry cream in homemade mille-feuille!
More Indulgent Chocolate Desserts
- Dark Chocolate Bread Pudding
- German Chocolate Cake
- Flourless Chocolate Cake
- Black Forest Cake
- Chocolate Lava Cakes
- Chocolate Mousse Pie
- Mint Chocolate Cake
Dark Chocolate Mousse Cake
- Prep Time: 2 hours, 30 minutes (includes chilling)
- Cook Time: 25 minutes
- Total Time: 5 hours, 55 minutes (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time (see Notes). This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 and 3/4 cups (350g) granulated sugar
- 3/4 cup (64g) unsweetened natural cocoa powder* (see Notes)
- 2 teaspoons espresso powder (optional)*
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (113g/120ml) vegetable oil
- 2 large eggs, at room temperature
- 1/2 cup (120g/ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) hot water or black coffee*
- 1 cup (170g) semi-sweet mini chocolate chips tossed in 1 Tbsp flour (optional)
Chocolate Mousse
- 1/2 cup (120g/ml) hot water
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped*
- 2 cups (480g/ml) heavy cream, cold
- 2 Tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Chocolate Ganache
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped
- 1 cup (240g/ml) heavy cream
- optional, for garnish: fresh berries and/or chocolate shavings
Instructions
- Preheat the oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: In a large bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt together. Set aside.
- In another large bowl using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the sour cream, oil, and eggs together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the dry ingredients into the wet ingredients, add the hot water/coffee, and whisk or beat on low speed until combined. Fold in the floured mini chocolate chips, if using. Divide the batter evenly among the prepared pans.
- Bake for 19–23 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes may slightly sink in the middle as they cool—that’s expected.
- Make the chocolate mousse: In a small bowl, whisk the hot water and cocoa powder together until smooth. Melt the chopped chocolate in a double boiler or use the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into the melted chocolate and stir until thick and smooth. Set aside. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and gently fold together with a spatula. Do not overmix, as this could deflate it. Cover the mousse and refrigerate for at least 2 hours or up to 2 days. Makes about 4.5 cups (about 900g).
- Assemble the cake before preparing chocolate ganache: First, level the cakes (if needed): using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups (200g) of chocolate mousse. Top with the second layer, upside down, and evenly cover the top with the same amount of chocolate mousse. Top with the third cake layer, right side up, and again cover with the same amount of mousse. Top with final cake layer. Spread the remaining mousse on top and around the sides of the cake as a crumb coat. Run a bench scraper around the cake to smooth out the sides. Refrigerate for at least 1 hour and up to 4 hours. Prepare the ganache while the cake is chilling.
- Make the chocolate ganache: Place the chocolate in a medium heat-proof bowl. In a small saucepan, heat the cream over medium heat just until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour the warm cream over the chocolate and let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small spatula, slowly stir until the chocolate has melted and the mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Refrigerate the ganache for at least 30 minutes or up to 1 hour to thicken.
- Pour/spoon the thickened ganache on the chilled cake. Smooth the top and sides with an icing spatula. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make mousse filling, then continue with step 6. You can prepare the chocolate mousse in advance. See step 5. You can also prepare the chocolate ganache ahead of time too. Refrigerate prepared ganache for up to 3 days. Bring to room temperature before spreading onto cake. You can freeze cake for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. See How to Freeze Cakes for more information.
- Special Tools (affiliate links): 8-inch Round Cake Pans or 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Double Boiler | Cake Stand or Cake Turntable | Large Icing Spatula | Bench Scraper | Cake Carrier (for storage)
- 3-Layer Cake: You can also prepare this as a 3-layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 24–26 minutes or until a toothpick inserted in the center comes out clean. Use about 2 cups of chocolate mousse between each layer.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the baking aisle at many grocery stores or online. If coffee isn’t your thing, you can leave out the espresso powder and use hot water instead of the hot coffee.
- Cocoa Powder: For the best dark chocolate flavor in the cake, I recommend using a blend of unsweetened natural cocoa powder (1/4 cup; 21g) and Hershey’s “Special Dark” cocoa powder (1/2 cup; 43g). Hershey’s Special Dark is actually a mix of natural cocoa powder (an acid) and Dutch-process cocoa powder (a base) and it worked fine in this recipe. This recipe needs acidic natural cocoa powder, so do not use ALL Dutch-process cocoa powder. For best results, use 3/4 cup (64g) natural or the blend of natural/Special Dark I used. For the chocolate mousse, you can use either unsweetened natural or Dutch-process cocoa powder (or the Hershey’s Special Dark).
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room-temperature ingredients are important. Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Chocolate in Mousse & Ganache: Mousse & ganache will only set if the correct chocolate is used. You can use high-quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Baker’s or Ghirardelli brands.
Reader Comments and Reviews
Hi, I’m worried about cake collapsing due to softness of the mousse. Will be using vanilla buttercream for exterior. Wondering if I should add a border w buttercream then add mousse . Thoughts?
Hi Jamie, we don’t have issues with this cake collapsing, but you can absolutely use the method you describe here. Hope you enjoy the cake!
I made 2/3 of the mousse and replaced the center layer with some seedless raspberry jam, but otherwise followed the recipe. Absolutely fantastic! The jam adds a bright tartness that contrasts and compliments the dark chocolate incredibly well. Definitely will make again in the future!
Made it as an experiment for a real event next week. Turned out perfectly. However since the real thing is going to be served outdoors in very warm temperature, do I need to add gelatin to the mousse or buttercream so it stays stable and doesn’t flatten out…?
Also.. I have 2 bags of Ghirardelli brand semisweet chocolate chips…Can I use this instead of baking squares?
Sally’s baking addiction is my go to for anything baked!! Been a fan for years:) Thank you so much for sharing your expertise with us!!
Hi Raina, thank you so much for making and trusting our recipes! We haven’t tried adding gelatin to this mousse but you can certainly try if you wish. For a sturdier crusting buttercream, you can replace some of the butter with shortening. While we prefer to use baking bars when making chocolate ganache, a high quality chocolate chip like Ghirardelli should work. Hope it’s a hit at your event!
Hello. I’d like to try this recipe for a smaller cake. Could I divide it in half?
Hi Cristina, yes, you can halve the recipe for a smaller cake.
Thank you!
Could I bake 2 nine inch cakes and cut them in half?
Hi Ams, You can divide this batter between three pans (see recipe notes), but there is simply too much batter to bake properly in only two pans. Divide your batter, bake two layers, and whatever batter isn’t in the oven keep loosely covered at room temperature until your pans are ready to be used again. Hope you love the cake!
Every time I’ve made this cake, people tell me it’s the best they’ve ever had! I recently made this for a birthday celebration, and now they are wondering if I could make this cake, but in sheet cake form for a graduation party – for easy serving..is there a way to make this cake into a sheet cake? Mousse ganache and all?!
Hi Ariel, this cake pan sizes and conversions guide will be helpful for making this recipe into a sheet cake. We’d top the cake with mousse and then pour/spread the ganache on top of that. Hope it’s a hit!
Hi Ariel, it should be fine!
One last question ( so sorry!) after reading the cake pan sizes and conversions..since this is a 4 layer cake, and I use 4 9″ cake pans, I believe the 9×13 baking pan (which says it holds 2 9″ cake pans) would be too small? But I’m afraid a 12×17 pan would make the cake too thin..what would you suggest? Additionally, how long would you think bake time would be? So sorry for the back and forth! Just want to make sure I bake this right!
Finally a true dark chocolate cake! I actually made it for my own birthday, and added orange zest and pure orange extract to the chocolate mousse (mixed it in with the chocolate before combining it with the whipped cream), and decorated the top with curls of orange rind.
The cake was light, airy, and so flavourful. Recipe was worked perfectly.
Wow. This is delicious. My cake wasn’t the prettiest (ganache ran down sides), but no one minded. It’s moist, very chocolatey and WOW. Everyone loved the cake.
Hi Sally
I love this recipe.I made this cake few times and everybody loves it.
Now I would like to make it for my friend as a birthday gift.I would like use 12’ square pan.
Could you please help me with the ingredients.I am not sure how much to use it.Should I use more then double?
I will be very grateful for your help.
Aga
Hi Aga, we’re so glad to hear you enjoy this cake! This post on cake pan sizes and conversions will be helpful for scaling the recipe for your needs.
Hi! I am loving this recipe but I was wondering if I could prepare the ganache the night before? Thank you for giving so many great recipes!
Hi Lenna, You can prepare the chocolate ganache ahead of time. Refrigerate prepared ganache for up to 2-3 days. Bring to room temperature before spreading onto cake.
Hi Sally, if I wanted to make the mousse coffee instead of chocolate would you recommend swapping one for one or adding espresso powder with the same amount of cocoa? I’d prefer it not be mocha if possible.
I have made quite a few of your recipes including black forest cake and moist chocolate cupcakes and they have all been amazing, you are my go-to recipe website 🙂
Hi Sian, we’re so glad you’re enjoying our recipes! We haven’t tested a coffee mousse, but let us know if you find a recipe you love!
Made this recipe—not typically a mousse fan, but this was delicious!! And got rave reviews from my colleagues at work. I made only two layers with mini chocolate chips and doubled the ganache and that worked out really well. I wanted to know—can the ganache be made with milk chocolate instead of semi sweet, or will that be too sweet?
Hi Marcy, we’re so glad you enjoyed this cake! Yes, you can make the ganache with milk chocolate instead for a sweeter ganache.
thanks for the recipe. It was best ever chocolate cake so yummy and tempting.
Usually I go to Sally’s Baking Addiction for a recipe because it works! But something didn’t quite work out with the mousse. After pouring the hot water into the chocolate, the mixture became rather thick, so when added to the whipped cream, it didn’t mix well. Should I have added more hot water before mixing with the whipped cream? It tastes delicious but the mousse has bits of chocolate like mini chips in it. I haven’t gone to the ganache step yet but I’m wondering if it’s not as easy as indicated…
Hi Sharon, The chocolate mixture will be fairly thick but they will still fold together. You an see that ours isn’t a thin liquid in the photo above where we show the bowl of the whipped cream next to the bowl of the chocolate!
I wanted to know—is it possible to use a chocolate buttercream in place of the moose? If yes, which buttercream would you recommend and how would I go about doing so?
Hi Shanna! This cake would be delicious with a chocolate buttercream. We recommend using the chocolate buttercream ratios from this recipe to ensure you have enough. Enjoy!
Awesome! I wanted to know—can I do buttercream and then have it covered completely in ganache? If yes, which buttercream do you recommend?
Hi Marcy, yes you can cover your buttercream in ganache.
Can I make this the day before ? Recipe mentions refrigerate up to 6 hours. Would it ruin it to make ahead?
Hi Megan, you can cover and refrigerate the completed cake a day in advance.
Hi,
I am planning on baking this cake and I was wondering if I can split the batter in two 9 inch cake pans and then divide the cake into 2?
Hi Deanna, you can squeeze this batter into 2 9-inch cake pans, but the cakes will be thick and may bake unevenly as a result. The cake is also rather delicate and may be difficult to divide into two even layers. For best results, we recommend baking it as 3 or 4 separate layers, and if you only have 2 pans, feel free to leave the leftover batter covered at room temperature while the layers are baking. Hope this helps!
Hi sally! Is there any substitute for sour cream?
Hi Naysha, instead of sour cream, you can use plain, full-fat yogurt. The cake won’t taste as rich, but it’s a fine substitute.
GREAT cake! I added full size chocolate chips and liked the crunch they added. I did it as a 3 layer cake and it turned out beautiful and so delicious!
Love, love, love. The cake base is my official go-to chocolate cake recipe. Never fails to be a crowd pleaser!!
I plan to make this this weekend. I am very new to baking and love learning. I have been learning about using cake flour instead of all purpose flour for some recipes. It made a big difference in other recipes and so I am just wanting to confirm it is best to use all purpose flour for this cake? Thank you so much
Hi Shauna! Yes, all purpose flour is best for this cake. Chocolate cakes already have cocoa powder — which is a VERY fine dry ingredient. The combination of cake flour and cocoa powder usually results in a flimsy cake.
WOW WOW WOW, I can’t say much more than this! I made this for my family and it was more than a hit. If you love chocolate this is the cake for you! It was decadent and delicious. Very strong chocolate cake that is unbeatable honestly!
I forgot to come back here back in the day I tried the cake, but now that I’m here to use this recipe once again, I must say: this cake. This cake is amazing. It’s my families’ new favorite for sure. If there is anyone not sure about trying it or not: try it. You’re not going to regret!
Oh, and you were right, the mousse was sturdy and held perfectly!
Thank you so much for sharing all this amazing recipies!
Can’t wait to try this!! I’d like to layer in some homemade raspberry filling — do you think this could work with the mousse? Or alternate layers of each – possibly torte them even? Thoughts/suggestions? Thank you!!!
Hi Megan, the addition of layering in raspberry filling sounds delicious! You could alternate or layer it on top of the mousse as you suggest. Let us know how it goes!
Hi Sally! I want to make this for my birthday! Do you think I’d be able to decorate with buttercream flowers on top of the chocolate ganache?? Or I should swap for a buttercream frosting?
Hi Shilpa, that should work just fine once the ganache has set and hardened a bit. If you wanted, you could make the buttercream flowers separately and then add them to the top once they have slightly “crusted” like we do for the decor on this coconut cake (see section titled “But What About The Buttercream Roses?” Hope you enjoy the cake and have a great birthday!
I can’t wait to try this recipe! Could I add espresso powder to the mousse? If so, how much? My mom is making her flourless chocolate cake and I wanted to help her add something new to her cake by adding your mousse as a topping! Thanks!
Hi Chloe, you can add espresso powder to the mousse if desired. We’d start with 1/2 teaspoon and adjust there for your liking. Enjoy!
I made this cake this weekend. It was so moist! Full disclosure, I did half this recipe. I have a small family of 3. At first they were a bit thrown off by the mousse, but they loved it. It’s sweet without being overpowering, has a light mouth feel, due to the mousse. I will say for those concerned about using coffee, and espresso powder, it does not taste like coffee. I use espresso powder and coffee in anything chocolate as it gives it a super boost and enhances the flavor. Make this beauty! You won’t be disappointed!!
I see you call the chocolate mousse Simplified. Is there a specific other chocolate mousse you’re comparing it too? I ask because I need to make a cake ‘a la carte’ to satisfy a few different tastes. So planned to make a plain sheet cake. With the chocolate mousse and other topping options in the side. Will this Simplified Chocolate Mousse hold its form on its own to put a dollop on top of a piece of cake?
Hi Elizabeth, This is simplified compared to other recipes that use eggs or gelatin. You can certainly refrigerate the mousse and then serve it as a topping for a plain sheet cake!
Great! Thank you for replying! I’ll do that.
Where do you find espresso powder at, and what brand do you use?
Hi Carlee! We find espresso powder in the grocery store by the coffee – usually by the instant coffee. Any brand will work! Just make sure it’s espresso powder, not ground espresso (like what you use to brew espresso). You can use instant coffee instead of espresso powder, but you’ll need more instant coffee because it’s not nearly as concentrated.
Can I leave the oil out and increase the buttermilk?
Hi Rita, The oil is what makes this cake so moist. For the best results we recommend sticking to the recipe.