If you're looking for a chocolate dessert, my Chocolate Mousse cake with Chocolate Mousse Mascarpone frosting is sure to please! Can you say decadent!
My Chocolate Mousse Cake will be a dessert your friends and family will talk about for a very long time.
I made this incredible chocolate cake (using my olive oil chocolate cake recipe) with ribbons of rich indulgent chocolate mousse in between the layers, can you say decadent? But I didn’t stop there, rather than just use the mousse for the frosting I decided to blend some mascarpone cheese into it! What I got was a light creamy version of the mousse, that didn’t overpower the cake.
I used a cake ring for the first time, and since the ring wasn’t quite tall enough, I stopped at 3 layers, (I originally had planned on 4 layers) but I don’t think the cake suffered for lack of the additional layer. If you do make the cake and decide to go for the gusto, you’ll have plenty of mousse to do it with so don’t worry.
My Chocolate Mouse cake did not disappoint, it was rich and chocolaty without being overpowering, I enjoyed mine with a tall glass of ice cold milk, but it would also go great with a good cup of coffee.
If you’re planning a party and looking for that special dessert to wow the crowd, I can recommend this cake, your guests will be in chocolate heaven, all begging for the recipe! It would also make the perfect birthday cake for that chocolate lover in your life, but you don’t really need an excuse to make this deliciously decadent cake………. after all its Chocolate!
You might also like my Chocolate Cake with Strawberry Mousse Filling.
If you enjoy delicious desserts you may also like these recipes:
If you're looking for a chocolate dessert, my Chocolate Mousse cake with Chocolate Mousse Mascarpone frosting is sure to please! Can you say decadent!
- 3 cups all purpose flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3/4 cup extra virgin olive oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
- 13 oz bittersweet or semisweet chocolate finely cut
- 6 tbsp butter softened
- 1 /2 cup sugar
- 6 egg yolks
- 1/4 cup strong black coffee or espresso
- 1/4 cup Kahlua
- 3 cups heavy cream
- 8 ounces mascarpone
- 1/2 of chocolate mousse
- 1 pint raspberries
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With your mixer on low speed beat in the oil, vinegar, vanilla, and water until smooth. Pour the mixture into the two 9″ prepared pans, coated with butter and dusted in flour or sugar.
- Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
- Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely
- Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat.
- Continue to stir the chocolate until it has melted completely, then remove from the heat.
- Cut the butter into 8 pieces and mix it into the melted chocolate until it has been completely absorbed by the chocolate.
- Set the chocolate aside to cool to room temperature
- Sabayon
- add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Continue to whip for another minute.
- add the liquid to the egg yolk mixture and place your mixing bowl over a pot of simmering water and whisk the yolk mixture until it becomes very thick.
- When the egg yolks have thickened, continue to whip in your stand mixer until the mixture has cooled.
- Combining
- when the sabayon has cooled, fold it into the chocolate mixture until well blended.
- Whip the cream in your stand mixer until it holds its shape, then fold it into the chocolate mixture.
- Cover with plastic wrap and refrigerate until set.
- with your stand mixer whip remaining chocolate mousse with mascarpone until creamy.
- divide chocolate mousse into two portions, use one half to make mascarpone frosting and set aside.
- slice each layer in the middle making two identical layers.
- start with one layer, then add half of the chocolate mousse (not the frosting) to the layer spreading evenly, then repeat the process using all but one half of one layer. (you'll have to just eat that part of the cake)
- When the layers have been set, start frosting the cake using the mascarpone chocolate mousse frosting, spreading evenly.
- top with raspberries and refrigerate for 1 hour to allow to set up.
- slice cake, serve and enjoy!
More recipes from my site
Chocolate Olive Oil Cake Recipe- Chocolate Cake with Strawberry Mousse Filling – Happy Valentines Day Cake Recipe
- Riccotta Chocolate Chip Cake aka Torta di Ricotta e Cioccolata
- The Original Pumpkin Crunch Cake with Cream Cheese Frosting – My Holiday Tradition
- Meyer Lemon Coconut Cake for Two (Gluten Free) with The Dusty Baker
- Orange Yogurt Cake Recipe – Chef Dennis
jue says
December 5, 2017 at 11:30 pmIs it alright to omit the butter from the chocolate mousse, because when I add it to the whip cream if tends to curd up and unable to get rid of the curd-ed texture. I tried many times with same result. Where am I going wrong. Thanks for the great recipe.
Chef Dennis Littley says
December 7, 2017 at 1:32 pmhi Jue
the butter shouldn’t be clumping up the mixture at all. You can leave out the butter if you like.
shan says
October 23, 2017 at 7:59 amwill the mas arpone melt as frosting in a tropical country?
Chef Dennis Littley says
October 24, 2017 at 6:06 pmif it gets too warm yes it can, its best to keep it in the fridge until serving
mech_mech says
January 31, 2015 at 9:01 amThank u so much for this recipe was wonderfull we were on a girl party and they eat all of it saying that the coffee note was emphasing this much chocolate
Karen says
May 31, 2014 at 7:41 amHi. I have just made this for my son’s birthday. The cakes didn’ t rise much, but that worked fine as I just interspersed them with the mousse. I just deviated a little by doing a layer of crushed choc biscuits with melted butter, and then layering condensed milk caramel on top of that, then the mousse, then the cake, more caramel, mousse and cake, finishing with the amazing frosting with ganache swirls. Can’t wait to taste it!! Looks fabulous!
lisa says
June 15, 2013 at 1:18 amhi wow nice cakes I really need help my daughter is turning 3 and she loves caramal do you have a nice caramal mousse recipe I could use or any other like chocolate and orange mousse sorry she loves mousse or you could give me some recipes and I could pick from it thank you so much for your help…
Magic of Spice says
June 10, 2012 at 2:57 pmThis cake looks incredible!
Debra Kapellakis says
June 10, 2012 at 9:19 amDECADENT TIMES 2! wow!
The Mistress of Spices says
June 8, 2012 at 10:24 amThis looks absolutely exquisite! Pure torture for me to be looking at this right now while on a juice fast…
Sandy says
June 7, 2012 at 7:27 pmCongrats on Top 9-excellent and this cake has me drooling…you’re killing me…I need another lifetime just to make all of your recipes that I have added to my must try list !
Jenn and Seth (@HomeSkilletCook) says
June 7, 2012 at 1:36 pmwow, this looks absolutely amazing! sounds so wonderfully decadent!
Ansh says
June 7, 2012 at 12:55 pmThank you for the recipe and congrats on top 9.
I was looking for something to lighten my chocolate mousse. I found the solution!! Thanks once again.
Elin says
June 7, 2012 at 12:15 pmCOngrats on Top 9!!!! Well done Chef Dennis!!!
Mei-i@gastronomic nomad says
June 7, 2012 at 10:56 amSo decadent! I love chocolate mousse and mascarpone. Perfect special occasion cake. What is the purpose of white vinegar exactly?
Congrats on top 9!
Chef D says
June 8, 2012 at 10:01 pmwhen you don’t use eggs in cakes or cookies, you can use vinegar with baking soda to get a chemical reaction to help make them rise. You never taste it at all.
Brooks says
June 7, 2012 at 10:50 amBravo Chef, and congratulations on the Top 9!
Tabitha says
June 7, 2012 at 9:34 amWas this frosting sturdy enough to pipe? Would it melt off at a summer picnic? It looks great!
Chef D says
June 8, 2012 at 10:02 pmYes it was sturdy enough to pipe, I don’t think it would melt in the summer, but it would get very soft. I would just use straight mousse without the added mascarpone, and keep it cold for as long as I could before taking it outside.
Anna says
June 7, 2012 at 8:55 amThis cake sounds amazing, Chef! Mousse mascarpone frosting – no way I would share this cake! 🙂
Steve @ the black peppercorn says
June 7, 2012 at 8:21 amwow that cake looks delicious!!!
Sandra says
June 7, 2012 at 6:39 amCongrats on Top 9!
Emma @ Food, Fork and Good says
June 7, 2012 at 4:23 amThis looks perfect for a birthday party I’m supposed to be making a cake for, I’m betting it won’t last long. I’m the same with cake, I’m very lucky to have a big family of ‘tasters’ ready to help me out though =]
Jill Colonna says
June 7, 2012 at 3:43 amChapeau to you, Chef! For using up leftovers I’d be like a puppy too, begging for another slice.
Elin says
June 7, 2012 at 3:23 amPiggy Chef… Have a great time with your girls 🙂 Yea , who knows one of them may be the next top chef one day ! The cake looks mouth-watering…thanks for the recipe. Have bookmarked! Grat as a birthday cake 🙂
kathdedon says
June 6, 2012 at 7:11 pmWow, Dennis! That cake looks incredible! I love that it’s made with olive oil.
Enjoy your well-deserved days of rest!
Swathi says
June 6, 2012 at 2:45 pmYou are right, this is a wonderful birthday cake . As you mention, cooking is not that hard, but cleaning the dishes yes it is hard for me. Hope your trip with students went well.
Tickled Red says
June 6, 2012 at 1:06 pmI could just dive into this cake! Mmm,Mmm 😀
Mari says
June 6, 2012 at 10:05 amOhhh Chef Dennis…this is just heavenly! Now I am in the mood for something chocolate 🙂 Thank you very much for this recipe. Already saved and pinned.
RavieNomNoms says
June 6, 2012 at 8:13 amThis look soooo amazing!! WOW. Decadent does not even describe Dennis. Plus, it is just so pretty! 🙂
Maureen @ Orgasmic Chef says
June 6, 2012 at 7:35 amThis cake is fantastic. It looks delicious.
You deserve a break of more than a day or so. Enjoy the CIA !
Sandra says
June 6, 2012 at 5:08 amI don’t come across many cakes that call for olive oil and I am excited to see this one. Your pictures have convinced me that this is the cake for me. Enjoy the trip and sneak in a nap if you can.
Larry says
June 6, 2012 at 4:42 amI’d have to call it sinful.
Nandita says
June 6, 2012 at 2:26 amThis cake looks so perfect and delicious. Just right for any kind of celebration 🙂
DB-The Foodie Stuntman says
June 6, 2012 at 12:40 amLooks delicious!
Betty Ann @Mango_Queen says
June 5, 2012 at 11:47 pmOH. MY. GOD. What an amazing-looking chocolate cake! I can’t stop staring at it. I want a slice right now. Thanks for sharing, Chef Dennis!
Anita at Hungry Couple says
June 5, 2012 at 11:40 pmThat is one amazing looking cake. Brian is the chocolate mousse cake monster and this wouldn’t last long around him. Enjoy the trip to the CIA. It’s close to a 2 hour drive from Manhattan but it’s quite scenic and Brian and I go up there every spring for lunch. Up until now we’ve always gone to American Bounty because it’s open on Saturdays and it’s always terrific. The campus itself is stunning and I probably have dozens of photos of it on my site. I hope you blog about your day there with your girls.
Vicki Bensinger says
June 5, 2012 at 11:12 pmThis looks so good. I’ve been gathering up cake recipes since both kids have birthdays coming up. I will have to add this to the list then have my kids select one for each of their birthdays.
Laura (Tutti Dolci) says
June 5, 2012 at 10:55 pmYou had me at chocolate mousse and chocolate mousse Mascarpone – what a perfectly decadent cake!
Spencer says
June 5, 2012 at 10:47 pmLooks absolutely delicious! I reckon I could eat the lot in 5 minutes flat!
Lynn says
June 5, 2012 at 11:25 pmI’ve made a plain olive oil cake but never thought about adding chocolate. Like the idea of using olive oil vs. butter. Spontanaity is a wonderful thing when it comes to leftover items!
Bernadette says
June 5, 2012 at 10:21 pmOk, I’m not a great baker, but this looks and sounds so good I’m going to try it! Wish me luck!
The Wimpy Vegetarian says
June 5, 2012 at 9:53 pmOMG, Dennis, this cake is amazing. My husband is a member of chocoholics anonymous and I’ve GOT to make this for his birthday next month. Wow. I make my own mascarpone cheese and am always drawn to recipes with it, so your recipe gets major bonus points here.
Sandie says
June 5, 2012 at 10:50 pmGreat looking cake! Have a great time at the CIA!
Becki's Whole Life says
June 5, 2012 at 8:55 pmThis cake looks so light yet extremely chocolately – yum!
Ridwan says
June 5, 2012 at 8:37 pmBeautiful and delicious looking cake,that chocolate mousse mascarpone frosting sound perfect for this cake,Thank for sharing chef,I will mark this great recipe !!
In Katrina's Kitchen says
June 5, 2012 at 8:29 pmThis is some serious business. Wow Chef!!!
Joan Hayes@chocolate and more says
June 5, 2012 at 7:51 pmDennis, this cake is to die for! I’ll have to get up the nerve to make it, I’ve never been very good at making mousse. Have a wonderful time on the trip with the girls, you do such a great job with them!
Cruiser says
July 2, 2014 at 12:57 pmFor those who have not tried this cake, I feel sorry for you. My neice made it for her man and we were invited to his birthday dinner. OMG it was amazing. She went for the four layers and added a liquor to the mousse. She decorated the top and sides with grated chocolate.
A definite must have for all those chocoholics out there.
Chef Dennis Littley says
July 2, 2014 at 1:07 pmI’m very happy to hear that the cake was a success! Thanks so much for letting me know how much you enjoyed it.