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
This sounds amazing! Could you tell me how I could adapt it into making it for 12x8x3 pan? Triple the recipe?
Hi Nicole, here’s everything you need to know about cake pan sizes and conversions. Hope you enjoy the cake!
I made this recipe for a family birthday and everyone loved it!! I made the chocolate mousse one day in advance and I had to leave it at room temperature for 15 minutes before I was able to layer the cake with it. It was too stiff right out of the fridge. However, you can’t leave it for too long otherwise the mousse starts to get too slack/loose. Hope this helps anyone else looking to make this over two days 🙂
Hi there, the special dark cocoa powder I am seeing says “Dutch processed” on the box. Is there a different Special Dark? If you have a link that’d be great
Hi Fairy, we like Hershey’s Special Dark here. See recipe Notes for more details on the cocoa powder. Hope you enjoy the cake!
Hi Sally, do you think if I can use your chocolate butercrean outside frosting instead of chocolate ganache? Thank you!
Hi Liz, absolutely!
I have made this recipe twice now. It has been a hit both times. I used the optional chocolate chips the second time. I used regular sized that I pulsed in a mini food processor to break up smaller. They did seems to sink a little in the batter as it baked but didn’t cause problems.
I did have a little trouble mixing the mousse melted chocolate into the cocoa and water mixture. This could have been due to the fact I used a blend of higher cocoa content chocolate bars. I had two regular baking chocolate 56% and one Ghirardelli 72% and one 100% baking bar, so I took them all and chopped finely to divide and make both the mousse and the ganache. Overall, I made it work, but the mousse was thick coming out of the fridge. Next time I will try to have the recommended 56% or 60% bars. I also used the recommended Hershey’s special dark 1/2 cup with 1/4 cup regular cocoa for the cake batter and Hershey’s dark in the mousse recipe.
My guests were all adults and liked the fact the cake was not incredibly sweet but richly dark and decadent. One person liked the fact I garnished each piece with a dollop of whipped cream. I may try to obtain another round baking pan so I can make it four layers and sneak a layer of regular whipped cream in between the layers of mousse inside. Raspberries would have also been a good garnish to help break up the richness of all the chocolate.
This is a great recipe and has good notes and suggestions in the instructions. Sally, your website is great and is helping me to come off as a pro baker. I am a long time amateur baker getting noticed in my circles. I might even get paid for my bakes some day. Thanks to you and all of your staff.
Cheers.
I have made it so many times and I think its high time I leave a review now. It has always been a hit, My son always loved strawberry or vanilla cakes with fresh strawberries. This is one cake recipe that has been great hit among a few of my neighborhood kids (all picky eaters). I have tried the cake, mousse and the ganache so many times and it never fails. Thank you so much Sally, I also love your strawberry cake recipe.
I made this for our son’s 22nd birthday, and everyone loved it – even my husband, who claims to not be a chocolate fan! It wasn’t as hard as I feared. I wound up using Ghiradelli semi-sweet chocolate chips rather than bars, and it still turned out great. I made it as the 3 layer cake, and it was a beaut. Now I want this for my birthday! 🙂 Thank you, Sally!
It’s so hard to find a rich and decadent chocolate cake recipe, but this one was exactly what I was looking for! Using quality chocolate with this recipe resulted in a refined and delicious dessert.
One question- if I want to bake this in six inch pans to do a taller cake, how many layers should I do and how long might it take to bake?
Thanks for a great recipe!
Hi Kris, we’re so glad you enjoyed this cake! For a 6-inch cake, we’d recommend using this chocolate cupcakes recipe as the batter to make a 3 layer 6 inch cake. See our 6 inch cake recipes post as a guide. Halve the chocolate mousse and ganache from this recipe so there’s just enough. Hope this helps!
I made this cake for my husband’s birthday yesterday and the entire family said they now wanted it for their bday cake – it was amazing. Thank you for a great receipe
I have made your Deliciously Moist Chocolate Cake recipe several times and it is very good. I do find it very difficult to work with because it is so moist and delicate. It will stick to my hands as I try to layer it. I freeze it which make handling it less messy. Will this recipe, with the addition of sour cream and less water alleviate the problem?
Hi Maura! This cake is slightly more sturdy, but still a very moist chocolate cake 🙂
I have only 2 cake pans, is it okay to make whole recipe at once, bake first 2 cake layers and then rest cake layers? Is it okay if the dough will wait for baking?
Hi Ginger, absolutely. You can bake in batches and leave the remaining batter covered at room temperature. Hope you enjoy the cake!
I mixed up the dry ingredients, doesn’t seem like enough to fill 4 8-inch pans. I don’t have much cake experience, but just inquiring if this recipe amount of flour is correct? Thanks so much!
Yes, the recipe amounts are what we use for four 8 or 9 inch round cake pans. Enjoy!
Although a little lopsided, due to my beginner level with cakes, this was absolutely delicious!! I will be making this again!!
Hi, just wondering if this cake is stable enough to support its self for a decorated cake?
love your recipies
Hi Millah! What sort of decorations will you be adding? You can always add dowels for extra support since the mousse layers aren’t the most stiff.
I was going to use the cake but add a buttercream for decorating? Just generally decorations like a topper and side decorations using butter cream
Can’t wait to make this! I’m looking to adapt the recipe to serve 20 people next week. Do you recommend doubling the recipe and splitting between 3, 9 inch pans, or doing two 9×13 layers?
Hi Pooja, You can make this recipe as a 9×13-inch sheet cake (same oven temperature, about 35-40 minutes bake time). If you need two 9x13s, we’d recommend making it twice. You could also make the recipe as is and simply cut the pieces a bit smaller. Hope it’s a hit!
I have made this cake atleast 10 times and it’s a fan fave and my most requested! I have a party coming up and I wanted to make it a sheet cake, but only have the jelly roll pans not actual sheet cake pans. What would be the best way to approach it?
Hi Lindsey, you can use our handy Cake Pan Sizes & Conversions guide to help scale the recipe as needed. Bake time will also vary, but keep a close eye on them and use a toothpick to test for doneness. Enjoy!
Can I use a bit of gelatine to stabilise the mousse, and how much? I have used the recipe once before for a cake that I bake for a coffee shop, but the mousse became quite runny very quickly.
Hi Mardre, We haven’t tried adding gelatin to this mousse but you can certainly try if you wish.
I tried this as a 9×13 and it was amazing! My friend has asked I make it into a 7″ cake for her engagement party… how would you adjust time and temperature for baking??
Hi Sophia, The best option would be to use the instructions we give above the recipe for cupcakes, then using our 6 inch cake recipe instructions for your 7 inch cake pans. The cupcake batter will fit into your cake pans.
I’m about to make this cake for the 4th time, (I love it). I hate making changes but checking to see if I can substitute the canola oil with avocado oil.
Hi Linda, we’re so glad you loved this one! You can use avocado oil, but the taste may be a bit different. We prefer using a more neutral oil like vegetable oil or canola oil.
I used peanut oil as a substitute with no problem with taste. Health wise canola and vegetable oil are a bad fat and very unhealthy.
I made this recipe for a friends 70th birthday party and everyone RAVED about it. SO moist!!! I did it in three layers. Loved it! My question is now I need to do a two layer sheet for another party. Probably 9×13 a bit larger if I can find a pan. Would you recommend maybe increasing the ingredients 1.5X? Any suggestions or hints are greatly appreciated!
Hi Jennifer, You can make this recipe as a 9×13 sheet cake (same oven temperature, about 35-40 minutes bake time). If you need two 9x13s, we’d recommend making it twice. Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Thank you so much! Will be trying it in the morning! Happy New Year!!!
Hallo, I only have Dutch cocoa powder, the other kind isn’tavailable here. Is there something I can add to the recipe to still make it work?
Hi Sonya, Unfortunately, this recipe needs acidic natural cocoa powder, so do not use ALL dutch-process cocoa powder. It would take some recipe testing to tweak it so that you can use all Dutch-process and still get great results. You can learn more about the difference between the two here. If you decide to do any experimenting, we’d love to know how it turns out for you — sorry we can’t help more!
My chocolate seized when I added the hot water/cocoa powder mixture to my gently melted bakers’ chocolate in the mousse portion of the recipe. Can you advise?
Hi Elizabeth! Was the hot water/cocoa mixture still warm and the melted chocolate still fluid? The two should combine easily– you can see it in the video above. We wonder if it was the chocolate you used. We typically use Ghirardelli semi-sweet or Bakers semi-sweet baking chocolate bars.
Hi can i soak the cake layers before applying the frosting and can i make a bridge on side with ganache or butter cream frosting and filled the cake with mousse filling?
Hi Hira, yes, you can certainly use a simple syrup on the cake layers if desired. Ganache or buttercream both work well here. Hope you enjoy the cake!
Hi Sally, Can this dark chocolate mousse cake be totally assembled with the mouse and ganache and then frozen? If so, do you wrap it in plastic wrap after it freezes and store in an airtight container? And then unwrap it before thawing in the refrigerator? I’d like to make this for Christmas but make ahead and freeze.
Hi Christy! You can assemble and freeze the entire cake, but it may not look as “neat” once thawed. Cover the cake in plastic wrap, freeze, and then thaw overnight in the refrigerator (with plastic wrap still on), before serving. Hope it’s a hit!
I made this recipe last year for Christmas party and everyone loved it. However, this year I wanted to switch things up and possibly add fresh raspberries on top of the mousse layer to make it like a raspberry mousse cake. Do you think raspberries would work or the mousse is too soft? After placing the raspberries on top of the mousse I had planned to refrigerate it for 30 minutes to firm up before applying the cream coat.
Hi Una, For best taste/texture/presentation, we recommend only using berries on top. The mousse may liquefy a bit with berries inside.
UNAB, you can spread raspberry preserves or jam on top of the cake layers before spreading the chocolate mousse on them.
Hello, question for you! Can you use chocolate chips for semi-sweet chocolate or do you recommend the semi-sweet bars? Thanks so much
Hi Kristin, Mousse & ganache will only set if the correct chocolate is used. You can use the same amount of high quality chocolate chips if needed (we prefer Ghirardelli semi-sweet chocolate chips), but we recommend using pure chocolate baking bars.
I have 3 cake pans of the same size. How do I adapt the recipe to make it work? Bake it in two and split each horizontally? Bake in 3 pans and make 3 layers instead?
Hi Carolyn, you can make a this cake into a 3 layer cake! Enjoy.
For the mousse, does the chocolate mix have to be cold before I add it to the whipping cream.?
Amazing and the hit of our party! Even people that don’t like cake loved this cake!
can you make the chocolate mousse more thick? i need it to be hard to hold layers for a number cake. or would you recommend to use ganache instead?
Hi Eti, we would use chocolate ganache instead. We haven’t tried adding gelatin to this mousse but you can certainly try if you wish.
This recipe is so good! I made it for thanksgiving and it was the star of the show. I even messed up the mousse a bit and it was still just soooo good.
I made this recipe and can testify that it came out both beautiful to look at and delicious to eat. Because I used 9 inch pans, the layers were thinner than I had anticipated and were fragile to handle, but manageable. Next time, I’ll try using 8 inch cake pans. This is a seriously chocolate dessert! Thanks Sally.