Updated on |By Kate|273 Comments
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Easy chocolate mousse cake recipe makes a moist dark chocolate cake that’s topped with a simple, easy chocolate mousse. Easy homemade cake recipe that always gets rave reviews!
I like chocolate mousse anything – Chocolate Mousse, French Silk Brownies, and chocolate mousse brownies are just a few of the chocolate mousse treats that I love! So it isn’t surprising that this chocolate mousse cake is one of my favorite cake recipes!
This cake is moist and intensely chocolaty. It’s topped with a super rich and creamy chocolate mousse for the ultimate chocolate dessert.
And all of that chocolate in one little piece of cake means a super delicious dessert that’s perfect for birthdays, holidays, or any time you want something a little extra!
How to make chocolate mousse cake
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together buttermilk and vegetable oil. Whisk in eggs one at a time.
Stir in dry ingredients until just combined.
Add hot water and vanilla. Whisk until just combined.
Pour batter into prepared baking dish.
Bake until wooden toothpick inserted in the center comes out clean. Cool to room temperature.
To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
Cook over low heat, stirring constantly, until melted and well-combined. Remove from heat, and cool completely.
In a large bowl, beat whipping cream and vanilla together to soft peak stage. Fold whipped cream into cooled chocolate mixture.
Spread over cooled cake. Chill for at least 30 minutes, or until ready to serve.
Tips
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I’ve also used Hershey’s special dark cocoa powder. However, I haven’t tried Dutch-processed cocoa powder with this cake.
- Salt: If you don’t have kosher salt, use 1/2 teaspoon table salt instead.
- Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a quick substitute with this recipe.
- Water: I use hot tap water about (150F).
- Semisweet baking chocolate: If you’d like a sweeter mousse, you can use milk baking chocolate.
- Milk: Any milk from skim to whole milk will work.
Tips for making whipped cream
If you haven’t made whipped cream (or would just like some tips), I have lots of tips and more pictures here.
Storage
The cake can be stored, covered, in the fridge for up to 5 days.
More chocolate cake recipes!
More chocolate cake recipes!- Strawberries and Cream Chocolate Cake
- German Chocolate Cake
- Flourless Chocolate Cake
If you’ve tried this chocolate mousse cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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4.99 from 146 votes
Chocolate Mousse Cake
Author Kate @ I Heart Eating
Course Dessert
Cuisine American
Prep Time 50 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Moist dark chocolate cake that's topped with an easy chocolate mousse.
Equipment
9x13-inch metal baking pan
Ingredients
Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3/4 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water not boiling
Chocolate Mousse
- 1 ½ cups mini marshmallows
- 8 ounces semisweet baking chocolate chopped
- 1/2 cup milk
- 2 cups cold heavy whipping cream
- 1/2 teaspoon vanilla extract
Instructions
Chocolate Cake
Preheat oven to 350 F. Grease a 9x13-inch baking pan. Set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together buttermilk and vegetable oil.
Whisk in eggs one at a time.
Stir in dry ingredients until just combined.
Add hot water and vanilla.
Whisk until just combined.
Pour batter into prepared baking dish.
Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
Cool to room temperature.
Chocolate Mousse
To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
Cook over low heat, stirring constantly, until melted and well-combined.
Remove from heat, and cool completely.
In a large bowl, beat whipping cream and vanilla together to soft peak stage.
Fold whipped cream into cooled chocolate mixture.
Spread over cooled cake.
Chill for at least 30 minutes, or until ready to serve.
Refrigerate any leftovers.
Video
Notes
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I've also used Hershey's special dark cocoa powder. However, I haven't tried Dutch-processed cocoa powder with this cake.
- Salt: If you don't have kosher salt, use 1/2 teaspoon table salt instead.
- Buttermilk: Regular or low-fat will work. If you don't have buttermilk, you can make a quick substitute with this recipe.
- Water: I use hot tap water about (150F).
- Semisweet baking chocolate: If you'd like a sweeter mousse, you can use milk baking chocolate.
- Milk: Any milk from skim to whole milk will work.
- Nutrition facts are estimates.
Nutrition
Serving: 1serving | Calories: 449kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 279mg | Potassium: 294mg | Fiber: 4g | Sugar: 36g | Vitamin A: 405IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 3.1mg
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 10/14/16. Updated with additional photos and tips 2/5/21.
Cake portion adapted from Food Network.
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Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
Reader Interactions
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Sandy says
Can I use gluten free flour
Reply
Kate says
Hi! I haven’t used that in this recipe, but I would guess that a measure-for-measure gf flour would work. If you give it a try, I’d love to hear how it turns out!
Reply
Aubrey says
Love love love!!! This has become a family staple at any get together!! I substituted the semi sweet for milk chocolate and oh my gosh! Game changer!!!!!Reply
Kate says
Thank you!
Reply
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