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Home » Recipes » Cake Recipes

Best Chocolate Mousse Cake

Published: Jun 6, 2021 · Modified: Nov 1, 2022 by Chef Dennis Littley

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If you’re looking for the ultimate chocolate dessert, my Chocolate Mousse Cake with Chocolate Mousse Mascarpone Frosting is just what you’re looking for!

slice of chocolate mousse cake being taken out of whole cake


 

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?

overhead partial view of Chocolate mousse cake

But I didn’t stop there. Instead of just using 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.

If you’re a serious chocolate lover, you’re going to love my Flourless Chocolate Cake.

Ingredients to make a Chocolate Mousse Cake

overhead view of ingredients to make recipe

Let’s start by gathering the ingredients we need to make my Chocolate Mousse Cake with a Mascarpone Mousse Frosting. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

How Do I make a Chocolate Mousse Cake?

collage showing how to make cake

Start by preheating 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.
  • Divide the mixture into the three 9″ prepared pans, coated with butter and dusted in flour or sugar.
collage showing finished cake

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

How do I make chocolate mousse?

collage showing how to make mousse

While the cake is baking or before hand, make the chocolate mousse.

  • 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
collage showing how to make sabayon

When the chocolate has been prepared, the next step is making the sabayon for the chocolate mousse.

  • 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 the 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.
collage showing how to finish making chocolate mousse

The final step in making the chocolate mousse is making the whipped cream and combing the ingredients.

  • 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.

How do I make the chocolate mousse mascarpone frosting?

collage showing how to make frosting

Divide the prepared chocolate mousse into two portions. use one half of the mousse to make mascarpone frosting.

  • Whip the room temperature mascarpone to make it smooth.
  • Add the chocolate mousse to the whipped mascarpone and continue to whip until smooth.
  • Refrigerate until needed

*if the frosting hardens up too much by being refrigerated use a hand mixer or wire whisk, to re-whip the frosting smooth.

How to assemble the Chocolate Mousse Cake

collage showing how to assemble cake

When the cake has completely cooled, you can now begin assembly.

  • start with one layer, then add one-half of the chocolate mousse (not the frosting) to the layer spreading evenly.
  • top the first mousse-filled layer with the second layer and repeat the process.
  • add the final layer to the cake.
chocolate mousse cake on a cake stand
  • 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

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.

slice of chocolate mousse cake with bite taken out

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 it’s Chocolate!

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slice of chocolate mousse cake being taken out of whole cake

Chocolate Mousse Cake

Chef Dennis Littley
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!
5 from 41 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 45 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 717 kcal

Ingredients
 
 

Chocolate Olive Oil Cake

  • 3 cups all purpose flour
  • 2 cups sugar
  • 6 tablespoons cocoa
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup extra virgin olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon vanilla extract
  • 2 cups cold water

Chocolate Mousse

  • 13 oz bittersweet or semisweet chocolate finely cut
  • 6 tablespoon butter softened
  • ½ cup sugar
  • 6 egg yolks
  • ¼ cup strong black coffee or espresso
  • ¼ cup Kahlua
  • 3 cups heavy cream

Chocolate Mousse Mascarpone Frosting

  • 8 ounces mascarpone
  • ⅓ of chocolate mousse

Assembly

  • 1 pint raspberries

Instructions
 

Chocolate Olive Oil Cake

  • 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 9″ prepared cake 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

Chocolate Mousse

  • 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.
  • 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. Take your time whipping the cream, rushing it will cause it to deflate.
  • Fold the whipped cream into the chocolate mixture.
  • Cover with plastic wrap and refrigerate until set.

Chocolate Mousse Mascarpone Frosting

  • Divide the prepared chocolate mousse into two portions. use one half of the mousse to make mascarpone frosting
  • Whip the room temperature mascarpone to make it smooth.
  • Add the chocolate mousse to the whipped mascarpone and continue to whip until smooth. Refrigerate until needed
    *if the frosting hardens up too much by being refrigerated use a hand mixer or wire whisk, to re-whip the frosting smooth.

Assembly

  • Place one of the cakes on your cake stand or dish. Add one-half of the chocolate mousse (not the frosting) to the layer spreading evenly.
    Top the first mousse-filled layer with the second layer and repeat the process.add the final layer to the cake.
  • When the layers have been set, start frosting the cake using the chocolate mousse mascarpone frosting spreading evenly.
  • Top with raspberries and refrigerate for 1 hour to allow to set up.
  • slice cake, serve and enjoy!

Nutrition

Calories: 717kcalCarbohydrates: 63gProtein: 7gFat: 48gSaturated Fat: 24gCholesterol: 161mgSodium: 281mgPotassium: 269mgFiber: 5gSugar: 36gVitamin A: 1105IUVitamin C: 8mgCalcium: 87mgIron: 3.3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 41 votes (14 ratings without comment)

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    Recipe Rating




  1. Tabitha says

    June 07, 2012 at 9:34 am

    Was this frosting sturdy enough to pipe? Would it melt off at a summer picnic? It looks great!

    Reply
    • Chef D says

      June 08, 2012 at 10:02 pm

      Yes 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.

      Reply
  2. Anna says

    June 07, 2012 at 8:55 am

    5 stars
    This cake sounds amazing, Chef! Mousse mascarpone frosting – no way I would share this cake! 🙂

    Reply
  3. Steve @ the black peppercorn says

    June 07, 2012 at 8:21 am

    wow that cake looks delicious!!!

    Reply
  4. Sandra says

    June 07, 2012 at 6:39 am

    Congrats on Top 9!

    Reply
  5. Emma @ Food, Fork and Good says

    June 07, 2012 at 4:23 am

    5 stars
    This 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 =]

    Reply
  6. Jill Colonna says

    June 07, 2012 at 3:43 am

    Chapeau to you, Chef! For using up leftovers I’d be like a puppy too, begging for another slice.

    Reply
  7. Elin says

    June 07, 2012 at 3:23 am

    5 stars
    Piggy 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 🙂

    Reply
  8. kathdedon says

    June 06, 2012 at 7:11 pm

    Wow, Dennis! That cake looks incredible! I love that it’s made with olive oil.

    Enjoy your well-deserved days of rest!

    Reply
  9. Swathi says

    June 06, 2012 at 2:45 pm

    You 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.

    Reply
  10. Tickled Red says

    June 06, 2012 at 1:06 pm

    I could just dive into this cake! Mmm,Mmm 😀

    Reply
  11. Mari says

    June 06, 2012 at 10:05 am

    Ohhh 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.

    Reply
  12. RavieNomNoms says

    June 06, 2012 at 8:13 am

    5 stars
    This look soooo amazing!! WOW. Decadent does not even describe Dennis. Plus, it is just so pretty! 🙂

    Reply
  13. Maureen @ Orgasmic Chef says

    June 06, 2012 at 7:35 am

    5 stars
    This cake is fantastic. It looks delicious.

    You deserve a break of more than a day or so. Enjoy the CIA !

    Reply
  14. Sandra says

    June 06, 2012 at 5:08 am

    I 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.

    Reply
  15. Larry says

    June 06, 2012 at 4:42 am

    I’d have to call it sinful.

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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