I’ve constantly cherished chocolate mousse, back to my youth when my mother served it as a simple, yet absolutely rich, dessert on the occasion table. Chocolate mousse is straightforward godlikeness in its own right, however when matched with chocolate cake, it’s out and out debauched.

This cake essentially requests a tremendous social affair since trust me–you would prefer not to be disregarded with its allurement.

You can make this cake into 2, 3, or 4 layers. I profoundly prescribe 3 or 4 layers in light of the fact that there’s more than 4 cups of chocolate mousse to spread inside. You can utilize 8 inch or 9 inch container. The heat times are comparable, see formula notes.

A cup of chocolate chips includes much more chocolate enhance. I utilized 1 cup (180g) of scaled down semi-sweet chocolate contributes this envisioned cake, yet left them out in the video. They’re discretionary however unquestionably worth the expansion!!

Chocolate Mousse Cake

How To Make Chocolate Mousse Cake

Preheat broiler to 160C/140C fan constrained. Discharge base of a 22cm (base estimation) springform container. Upset. Line with preparing paper. Secure in dish, enabling edge to overhang. Oil side with dissolved margarine.

Liquefy chocolate, margarine, sugar and water in a heatproof bowl over a pan of stewing water. Expel from heat. Mix in flours, cocoa and egg. Pour in skillet. Heat for 25 minutes or until a stick tells the truth.

Cool cake totally in container. For mousse, place chocolates in a heatproof bowl over a pot of stewing water (don’t give the water a chance to contact the bowl). Mix for 3-4 minutes or until softened and smooth.

Expel from warmth and put aside to cool marginally. Utilize electric blenders to beat cream in a bowl until delicate pinnacles structure. Crease 33% of the cream into the chocolate blend. Rehash twice until very much joined.

Spoon mousse into the container. Tap on the seat a couple of times to evacuate any air pockets. Utilize a spatula to smooth the surface. Spot in the refrigerator for 6 hours or medium-term to chill and set.

For the coating, join chocolate, cream and glucose in a little pot. Mix over low warmth until liquefied and smooth. Cool marginally. Pour over mousse. Spot in the ice chest for 1 hour to set. Serve cut into wedges.



  • 1/2 cup (75 g) unbleached all-purpose flour
  • 1/4 cup (55 g) sugar
  • 2 tbsp cocoa powder, sifted
  • 1/4 tsp baking soda
  • 1/3 cup (75 ml) water
  • 2 tbsp (30 ml) canola oil
  • 1 tsp (5 ml) white vinegar

Chocolate Mousse

  • 7 oz (200 g) dark chocolate, chopped
  • 1 tsp gelatin
  • 2 tbsp (30 ml) water
  • 1/2 cup (105 g) sugar
  • 2 cups (500 ml) 35% heavy cream


  • 3 oz (85 g) dark chocolate, chopped
  • 1/3 cup (75 ml) 35% heavy cream