Chocolate Cake with Chocolate Mousse Filling

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Chocolate Mousse Cake


I probably developed a love for baking, before my love for general cooking. “Fun” for me as a little girl was inventing cookie recipes! They never turned out that great, but I just loved experimenting with weird ingredients and creating something out of nothing! That’s what I love about baking! You can create something beautiful and amazing out of the most simple ingredients!  This Chocolate Cake with Chocolate Mousse filling is the perfect example! It has the simplest ingredients–put them all together and you create a masterpiece!  

Chocolate Mousse Cake

Chocolate Mousse Cake

I get excited for my birthday each year because I love to make my own cake! Is that weird?  I know most people would want someone else to make their birthday cake but I LOVE making mine!  Unless of course my mom makes it, which she always did growing up. My birthday cake of choice was always The Ultimate Carrot Cake with Cream Cheese Frosting!  However, (and maybe it’s my pregnancy cravings talking) this year I was seriously craving a chocolate cake! This is THE. BEST. chocolate cake ever. It belongs on a restaurant dessert menu, if I do say so myself!

Chocolate Mousse Cake

Chocolate Mousse Cake


If you’re a chocolate lover, you HAVE to try this! A simple moist chocolate cake, filled with layers of dark chocolate mousse, and then a warm chocolate frosting poured on top!  It’s HEAVEN. The chocolate frosting recipe is actually the same frosting I use on the Best Texas Sheet Cake Ever.  It’s a warm frosting that you pour right over the cake, and then it hardens slightly as it cools. It’s the deal-maker on this cake! 

Chocolate Cake with Chocolate Mousse Filling
Serves 10
A delicious, moist chocolate cake with layers of dark chocolate mousse filling and a warm chocolate frosting poured on top!
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  1. 2 cups sugar
  2. 1-3/4 cups all-purpose flour
  3. 3/4 cup cocoa powder
  4. 1 1/2 tsp baking powder
  5. 1 1/2 tsp baking soda
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 2 tsp vanilla extract
  11. 1 cup boiling water
  12. Chocolate Mousse Filling* (recipe follows)
  13. Chocolate Frosting* (recipe follows)
  1. Heat oven to 350ยฐF. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into cake pans.
  3. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
  4. Once cakes have cooled, use a sharp serrated knife to torte each 9'' cake--(cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces!)
  5. Place your first cake layer on your cake serving plate. Spread a big dallop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
  6. Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
  7. (I usually make the warm chocolate frosting while the cake is in the fridge.)
  8. Remove cake from fridge and pour chocolate frosting over the top. Use a spatula or knife to gently spread the frosting evenly over the outside of the cake as you pour. Refrigerate until ready to serve!
  1. *Make sure to make adjustments if you're baking at high altitude!
Adapted from Chocolate Cake is adapted from Hershey's
Adapted from Chocolate Cake is adapted from Hershey's
Tastes Better From Scratch
Chocolate Mousse Filling
Write a review
Total Time
10 min
Total Time
10 min
  1. 1/2 cup hot water
  2. 4 Tbsp cocoa powder
  3. 1 1/2 cups semi-sweet chocolate chips
  4. 2 cups heavy cream
  5. 2 Tbsp sugar
  1. Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips, just until smooth. Add cocoa mixture to the melted chocolate chipsย and stir well to combine.
  2. In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Add theย whipped cream mixture toย the melted chocolate and fold in with a spatula until well combined. Refrigerate until ready to use.
Tastes Better From Scratch
Chocolate Frosting
A warm chocolate frosting (similar to ganache) that hardens slightly as it is poured over the cake and cools.
Write a review
  1. 6 Tbsp milk
  2. 3 Tbsp cocoa powder
  3. 1/2 cup butter (one stick)
  4. 3 3/4 cups confectioners' sugar
  1. In a medium saucepan add milk, cocoa and butter. Bring to a boil. Remove from heat.
  2. Add powdered sugar and mix with electric beaters to get rid of lumps. Let cool for a minute or two. Pour warm frosting over cake.
Tastes Better From Scratch
Looking for some more amazing Homemade Cake recipes?  You’ve got to try these!

Chocolate Cake with Oreo Cream Filling

Chocolate Cake with Oreo Cream Filling recipe on


German Chocolate Cake

 German Chocolate Cake

The Ultimate Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

The BEST Texas Sheet Cake

The BEST Texas Sheet Cake recipe on


Chocolate Cake with Chocolate Mousse Filling--the BEST CHOCOLATE CAKE EVER! Recipe on

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      • Juwairiya says

        Hi! I ‘d just like to find out whether it would be possible to make the chocolate frosting before hand and then reheat it (perhaps over a double boiler) once I decide to ice the cake?

        • says

          Hi there, that should be fine–refrigerate it until ready to frost them cake. You could heat it on low power slowly in the microwave or on the stove–add a tiny bit of extra milk if you need to, but once it’s barely smooth and stir-able you should be able to frost the cake easily. Good luck!

    • says

      Hahahaha it totally does! And, it was made with my “sweat and tears”! ๐Ÿ˜‰ I think normal people would have been grossed out by that scene but it always made me crave chocolate cake! haha

  1. Mariah Woodson says

    I just made this tonight it’s amazing, however my frosting did not pour out? It was still good just didn’t look pretty because it didn’t pour. I can’t figure out what I did wrong. Any suggestions I followed the recipe.

    • says

      I’m glad you liked it! As far as the frosting–it’s always been pourable for me, so that’s weird… Next time I would try adding a little less powdered sugar, and don’t wait for it to cool 5min–just pour it right over!

  2. K. Mayfield says

    The cake is delish! But the frosting was too thick. I added another half stick of butter and more milk. I think you may have made an error in one of the ingredients above. Maybe the milk?? I don’t know, but either way, it is very good.

      • TIna says

        Awesome recipe! ๐Ÿ™‚ I made this today ~ followed the instructions carefully – the frosting didn’t pour out but I was able to spread it on the cake & it tasted great. I followed the ingredients & instructions carefully — any tips (cut back on powdered sugar? maybe do 3C instead of 3 3/4C?) it looks delicious though – can’t wait to try a piece!! ๐Ÿ™‚

          • TIna says

            I Can’t wait to try another recipe off your blog …. I love to bake. I thank my grandma for endless days of sitting on her huge island as a child while she baked almost daily … such a great creative outlet and the outcome is always (well, usually) De-Lish! lol ๐Ÿ™‚

  3. Andrea says

    Hi! Making this right now… After the cake has cooled, it is very sticky. Should I have used wax
    or parchment to help take it out of the pan? Some of it stuck to the bottom even after I generously buttered and floured. It also stuck to my hands as I tried working it out of the pan… What am I doing wrong? Thanks! ๐Ÿ™‚

  4. Jill says

    I think I will give this a try this weekend. One question though, do I let the chocolate part of the mousse cool before adding the whipped cream? I would be afraid it may break it down.
    I live to bake and at church the youth are always thrilled when I sign up to bake for a gathering. Thanks for sharing such great ideas!

      • Marie says

        This is good to know about the mousse as some new bakers may not know to let it cool. Suggestion to add to the recipe instructions to let the mousse cool before adding to the whip cream ๐Ÿ™‚ I’m sooo looking forward to this mousse. My chocolate is cooling now! Thanks so much! ๐Ÿ™‚

  5. Lauren says

    If I’m making this the night before, serving the next day, would it be okay to make it all including the warm frosting on top then store in the refrigerator for the night?

    • says

      Hi Lauren, I would suggest adding the frosting, letting it cool, and then flash freezing the cake (stick it in the freezer for about 15 min.) before covering it. Then cover it well with plastic wrap and tinfoil. I would suggest sticking it back in the freezer overnight (Ive never tried it in the fridge but I’m sure it would be fine too…)

  6. crystak says

    Hello, so I made this cake for our anniversary and it was AMAZING! You are AMAZING, thanks for sharing this yummy recipe! =) I do however need more experience dividing the cake in half, maybe next time I’ll just divide and bake it in 1/4 and that way I wouldn’t have to cut it! Will this work and would I need to adjust the baking time/temp? =)

  7. Sterling says

    This was chocolate heaven! Best chocolate cake I’ve ever had! The frosting ran down the sides a bit too quickly so I may let it cool longer next time but besides that, it was amazing! My new go to chocolate cake! Thanks for the recipe!

  8. Elaina says

    I have made this cake twice now and it is the best chocolate cake recipe. I do have issues with my warm icing being too runny but it tastes amazing!! Thank you for the recipe!

  9. Paula says

    I am making my sister shower cake in a few weeks and decided to do a trial run of the mousse. I am not impressed with the taste. Way too much chocolate! Any suggestions on how to turn down the chocolate flavor?

    • says

      Hi Paula, you could try milk chocolate chips. You could also cut down on the amount of chocolate and increase the amount of whipped cream so the chocolate flavor was more mellow. Help that helps!

    • Linda says

      First time in my life I have ever heard of something as being too chocolaty!!! LOL! Well, in my world anyway. If I could eat chocolate for breakfast, lunch, and dinner I would! Can’t wait to make this!

  10. Aneesa says

    Hi there! This looks delicious! Can the mousse filling be used as a mousse topping on cupcakes? Can it be piped and hold its shape?

    Thank u!

    • says

      Hi Aneesa, yes, the mouse should hold its shape well. You can refrigerate it for 15-30 minutes (covered) before piping it, and then return the cupcakes to the fridge before serving. Sounds yummy!

  11. Bea says

    I make this chocolate cake all the time….. found the original recipe on the back of the Hershey’s cocoa powder container…. can’t wait to try it with your frosting and mousse filing.

  12. Lara says

    Hi Lauren, I prefer to use butter rather than oil. Can you please tell me how much butter I would need to replace the oil. Would it be ok to use butter or will it effect the recipe? Thanks

    • says

      Hi Lara, I’ve never replaced the oil with butter so I can’t tell you exactly how it will turn out. You would substitute 1/2 cup of butter for the 1/2 cup of oil, but the method to making the cake would need to change. You would need to cream the butter and sugar together at the beginning (rather than adding the sugar into the dry ingredients). Like I said, I’m not sure how it will effect the end result, but let me know if you try it!

      • Kelli says

        Hi Lauren ! I am making this cake on Sunday for my aunty, where you wrote the amount for flour did you mean 1 cup AND 3/4 or did you mean between 3/4 to 1cup of flour?
        I hope you can get back to me in time, thank you

  13. TIna says

    BTW ~ Even though my cake wasn’t exceptionally beautiful (I’ll be tweaking a few things when I make it again) it is absolutely Delicious! The Mousse and frosting make this cake! I’ve made the Hershey chocolate cake before but your add-ins definitely bump it up to 5 stars!!! Love LOVE Love! ๐Ÿ™‚

  14. Adeela says

    I Just made this today and though the cake turned out fabulous, the mousse just turned really thin and dripped everywhere. I refrigerated it before using and it still was thin. the cake slid everywhere as i was stacking it, do you know how to fix that?? Everything tasted great, but the mousse was just really runny. Do you have any tips?? I would really appreciate it.

    • says

      Hi Adeela, I’m glad you liked it–sorry the mousse didn’t set up for you! My guess is that one of two things happened: Either you needed to beat the heavy cream more (make sure you reached “stiff peaks”). , or you added the whipped cream to the chocolate when the chocolate was too hot. The hot chocolate mixture could have softened the whipped cream too much, making the mousse thin…Do either of those sound like they could have happened?

  15. Rachel says

    I had a question, I’m making this tonight to have for someone’s birthday tomorrow, so I hope for a quick reply! I only have 1 round pan, can I bake the one, and then bake the other after the cake has been cooled/removed? Will the batter be okay just sitting out while the other layer bakes? Thanks! Looks soooo delicious, can’t wait to try this!!

    • says

      Hi Rachel, it’s not ideal to do it that way, but I will admit that I’ve done it before and it turned out just fine! You could over the mixing bowl with a wet towel and refrigerate the batter while the first cake bakes! Good luck–hope you love it!! ๐Ÿ™‚

      • Rachel says

        I ended up just buying another pan! ๐Ÿ™‚ This cake was a little challenging for a beginner, but very much worth it. Everyone LOVED it! I had a whole container of the mousse filling leftover, so I put it in the fridge overnight. And wow! It set up beautifully, and was a nice treat! ๐Ÿ™‚

  16. Lavina Iyer says

    29th December 2014
    I tried this amazing cake it was awesome thanks Lauren it was wonderful baking. My kids anxious waited to eat it.

  17. Giavanni says

    Hello Lauren!!!

    First of all, I absolutely loveeeeeddd this recipe!!! My aunt loves Chocolate ….Especially Chocolate mousse!! I knew that this would be a dream cake for her birthday. I am an home cook and amateur baker. So, this was my first time actually baking a cake where I had to crumb coat and fully frost. To my surprise, it came out excellent and I was truly proud of myself.

  18. Elaine says

    Hi Lauren,
    I loved this cake recipe!! The cake was soft and moist, just the way I like it!! I had some issues getting it out of the cake pans intact (my fault I am sure), so I didn’t try the mousse filling, but the cake was just delicious even without the topping. My pie loving husband even loved it as well! Thanks so much!!

  19. Sarah says

    This review will be broken into three components: pros, cons, and what I would do differently next time.

    Pros: the cake, icing, and mousse are FABULOUS. So delicious and packed-full of flavor. The recipe was easy to follow and practically fool-proof. I’ve been baking for 15 years, but anybody could do this without too many serious blunders. Just remember to make sure you’ve added every ingredient into the mixing bowl and you’re good to go. Now with all of that being said. . .

    the cons: Just because the cake, icing, and mousse are delicious, it does not mean they go well together. If you are a die-hard chocolate fan you’ll probably have very little complaints about the taste. To me the chocolate was entirely too overpowering and the texture of the cake, mousse, and icing just didn’t mesh well together.

    what I would do next time: Baking this was definitely a learning experience, ha. Number one, I would make sure the cakes were cooled entirely. Cut them in half and place them in the fridge if they’re even remotely warm. I had some semi-warm cake at some point and it melted the mousse a little too much for my liking. Seems like an obvious tip, but it was something I didn’t take into consideration. Second, I would ditch the icing and just use the mousse for the filling and a little bit on top. Or, just keep mousse as a filler and sprinkle some powdered sugar on top. That way the chocolate isn’t too overbearing. Third, if I were to use the icing I’d ditch the mousse and instead use a jelly-like or vanilla cream filling. Let the icing harden a little bit, too. I wasn’t a fan of straight up pouring the icing on the cake. Just made a mess that I had to wait to solidify a little and then go back through and “fix” it up with an icing knife.

    Overall I give this cake (with the icing and mousse combined) a 5/10. If the icing, mousse, and cake were being rated separately I would give them each 10/10. Just a bit too weird of a combo for me.

  20. Lindsay says

    I was out of milk for the frosting and used almond milk…not the same, weirdest frosting ever. Ha ha! Otherwise, a yummy cake though ๐Ÿ™‚

  21. Sharon says

    Quick question. can this cake be left out for a period of time. especially with the mousse having heavy cream. Thank you so much.

  22. Kay says

    I just made this cake , I was sitting in the dining room noticed smoke in the kitchen . I opened the stove door too see why I had smoke the cake both pans over flowed all over in the oven and now a house full of smoke . What could of happen ???????????? I followed the directions as said . I won’t be trying this one again !!!!!!!!

  23. diana says

    can the frosting be made with out cocoa powder and used white or with food coloring to cover any cake? Like a faux fondant?

    • says

      Hi Diana, Try this for the frosting:
      ยฝ cups Butter
      ยผ cups Milk
      3-ยฝ cups Powdered Sugar
      1 teaspoon Vanilla Extract
      (Add more powdered sugar if you need a thicker consistency!)
      Sounds yummy!
      In a small saucepan bring the butter and milk to a boil. Add the remaining ingredients to a separate mixing bowl. Once the milk and butter are boiling, pour over the other ingredients in the mixing bowl. Stir until well mixed. Add more powdered sugar if you need a thicker consistency.

  24. sophie says

    I’m just wondering what’s best/ how to store this cake if its using double cream? Best to leave in the fridge til served? How many days will it last? Thanks

    • says

      Hi Sophie, Yes you can leave it in the fridge covered (I like to just place a huge bowl over the top). It will keep for at least 2-3 days. Let me know how you like it! ๐Ÿ™‚

  25. Chris Baker Cox says

    I found this cake on Pinterest, and I knew I had to give it a try. I have been craving a good chocolate cake for some time now, and this looked like it would fit the bill. I have never made a cake from scratch before, and I have never whipped cream before. I was in charge of dessert for Easter, so I gave it a try. It was very easy to make, but there are a lot of steps. The cake was moist and delicious. When I made the mousse, I thought it tasted a little bitter, so I wasn’t sure how that was going to taste. I got he cake all put together and made the chocolate frosting. I poured it over the top, and boy did it make a mess! Perhaps your could give some hints as to how to avoid making such a mess. Anyway, the cake was delicious. I loved the chocolate frosting, it tasted like fudge. The mousse tasted great, it could hav ebeen a little sweeter for me though. This cake is very rich, and very good!

  26. Tess says

    This looks wonderful! I am excited to make it for my boyfriend’s birthday! We’re going to be a party of 20. Being a baking amateur, do you mind providing measurements for a doubled recipe? I know it’s important to be mathematically precise! Thank you ๐Ÿ™‚

    • says

      Hi Tess, here are the measurements to make double: Have fun at the party–I’d love to hear how you like the cake!
      For the Cake:
      4 cups sugar
      3 1/2 cups flour
      1 1/2 cups cocoa powder
      3 tso baking powder
      3 tsp baking soda
      2 tsp salt
      4 eggs
      2 cups milk
      1 cup vegetable oil
      1 Tbsp vanilla extract
      2 cups boiling water
      For the mousse:
      1 cup hot water
      1/2 cup cocoa powder
      3 cups semi-sweet chocolate chips
      4 cups heavy cream
      1/4 cup sugar
      For the Frosting:
      3/4 cup milk
      6 Tbsp cocoa powder
      1 cup butter (2 sticks)
      7 1/2 cups powdered sugar

  27. Parker B. says

    This was by FAR the best chocolate cake I’ve ever made. Since making it for the first time last month, I’ve had three other people request it. You are a genius! ๐Ÿ™‚

  28. Kimberly says

    My 9 1/2 year old is doing a cake decorating class to earn an honor badge for Pathfinders (a youth organization similar to Scouts). She’s also working on her baking honor badge, since the two seem to go hand-in-hand, and needed to make a cake from scratch. I helped her find this recipe, and she did the work. Since she was decorating it, she only used the cake and mousse filling portions of your recipe. I just had to help her put the pan in the oven because it was heavy (we made a double recipe in a 12x18x2 rectangle pan).

    OH MY WORD, this is the BEST chocolate cake I’ve ever tasted. Simply amazing. It is definitely going in my recipe file.

  29. TerriSue says

    I just found your site from My Recipe Magic. I am so excited! I have always baked from scratch. I don’t understand why people use cake mixes. The one that really befuddles me is pie crust mixes. Who needs a mix for flour, shortening, salt and whatever you choose for your liquid? This cake sounds amazing. I can’t wait to try it. I am also signing up for your email notifications. I don’t want to miss one of your recipes. I received my first cookbook when I was in the first grade. I am now 57 years old. I make our bread every week and love to be in the kitchen. I’m so glad I found you.

    • says

      You are so sweet, thank you so much for your nice comments! I completely agree–who needs a cake mix or a pie crust mix when they probably already have everything they need to make it from home! (And it tastes so much better too!). I’m so happy you’re following along. I’d love to hear which recipes you try ๐Ÿ™‚

  30. Trina says

    Hi. My husband absolutely loves chocolate cake. His birthday was today. I ran across this recipe and knew I had to try it for him. It was absolutely a hit. There was only one problem. The frosting ran everywhere! It was delicious, but I had an absolute mess and couldn’t get much to stay on. Any tips on maybe what I did wrong or what I can try in the future? Thank you so much! Everything else was perfect and my husband loved it even if it was a mess ๐Ÿ™‚

    • says

      Hi Trina, I’m happy your husband liked the cake–sorry you had some trouble with the frosting. Next time you could add some powdered sugar to thicken it up and/or let it cool a little longer so it is easier to frost. Make sure you have a good spatula (I use an offset spatula) to smooth the frosting around the cake as you slowly pour it. You don’t need to pour it all at once, just little by little so you have time to smooth it around the cake as you go ๐Ÿ™‚ Hope those tips will help you next time!

    • Rachel Cascio says

      I had the same issue and was so disappointed given the time I spent making this. When I poured the frosting over it, the warmth melted the mousse and it ran all down the sides and was a mess. It may taste ok but it looks less than good. I would suggested eliminating the mousse from the top and sides.

  31. Natalie says

    This cake recipe is amazing!! I made it for my dad for Father’s Day and I couldn’t believe how moist, chocolatey and delicious it was. I’m always nervious making things from scratch because I’ve had some prior mishaps, but I’ll definitely keep this as my go-to chocolate cake recipe ๐Ÿ™‚

  32. says

    I have made this cake at least four times now. The first time was a disaster but it still tasted amazing!!! This is by far my favorite chocolate cake I’ve ever made or eaten. And the mousse is AMAZING beyond words!!!
    michal recently posted…Free FunMy Profile

  33. Delaram says

    I am currently making this cake, it’s been more than 35 minutes but its still not cooked!
    I’ve followed the recipe and I have doubled it in order to make 2 9-inch cakes..
    Is this my mistake? I should have used the recipe you’ve mentioned and only separated it into two pans?
    Please help!
    Thanks ๐Ÿ™

  34. pavi says

    Im making this cake tomorrow for a birthday.. was wondering if i can use melted butter instead of oil and also if i could use buttermilk instead the milk???

    • says

      Hi Pavi, I have tried using buttermilk and it works great. I haven’t used butter instead of oil, so I can’t say for sure, but I imagine it should work fine….I’d love to hear how it turns out!

  35. pavi says

    just wanted to know if im using butter milk,should i leave the baking powder? and should i minimize the baking soda…
    Thanks heaps!

  36. pavi says

    Just wanted to know should avoid put baking powder if im using buttermilk? and should i use half the amount of baking soda…? you know,cz of the acidity in baking soda n all…
    Thanks in advance!

  37. Amy says

    This recipe looks amazing! I’m planning on making it tonight. I have some left over chocolate cream cheese frosting. Do you think that would taste ok with this cake? Thanks so much! ๐Ÿ™‚

  38. Sherry says

    I am making a wedding cake this week. Would the cake and mousse filling hold up as a bottom layer? The layer on top of it will be spice with cream cheese filling. I would love to use this recipe as the base.

    • says

      Hi Sherry, I’m honestly not sure…what are you using to secure the cakes together? Dowels? Have you made this cake ever before? I fear it may be too soft/slippery to support another cake on top… I’d feel terrible if I encouraged you to go ahead with it and it didn’t work…

  39. Sherry says

    This cake is AH-MA-ZING!!! It’s a little extra work but absolutely worth it. Thanks for sharing. This ones going in the book!!

  40. Kara says

    I am excited to try this recipe with the mousse filling! I made this cake last week in a 9×13 pan and tried to adjust for high altitude, but it still sunk in the middle a little. What would you suggest to adjust when baking at a high altitude? Will cooking it in 9″ pans fix the problem or do I still need to adjust the ingredients more?

    • says

      Hi Kara, It shouldn’t matter what pan you bake it in. For high altitude I would suggest adding at least 1 or 2 tablespoons of extra flour. Also, try decreasing the sugar by 2 tablespoons, add a tiny bit less baking powder and soda than what is called for. That should help significantly!

      • Kelli says

        Just made this for my Dad’s bday. The cake does not look pretty but I am hoping it will taste great! The icing did not seem to pour well and sorta displaced some of the mousse. Can’t wait to try it!

  41. Mandy says

    Made this for a friend and he says it’s the best cake he’s ever had. Thanks so much. Question, though….how do you keep a large amount of the frosting from puddling at the bottom on the cake board and instead staying on the cake?

    • says

      Hi Mandy, I’m so happy to hear it! Next time, try to let the frosting cool a little longer before pouring it over the cake. That should help it not run down so much. It will probably pool a little bit however, so what I like to do is put a few scraps of tinfoil or wax paper underneath the edges of the cake before I pour the frosting on. Once the frosting has cooled a little bit you can pull the paper out (and the excess frosting with it). Hope that helps!

  42. says

    Lauren, this is the best chocolate cake I’ve EVER eaten! My daughter and I made this today for a friends birthday cake. IT WAS A M A Z I N G!!!
    Thank you so much for sharing this recipe! I’ve saved it in my bookmarks, pinned it on Pinterst, and shared it Facebook!
    This will be our “go to” chocolate cake from now on!

  43. says

    Okay like the author I too wanted to make my own birthday cake. This sounded like the one I wanted. So I decided, perfect, I’m going to do this one. The cake came out fine enough, cut it into large layers . Now for the mousse filling. Got the chocolate part done . Now for the whipping cream part.I got the heavy cream in the mixer and started mixing and got to medium speed and went to get the next step ready. Well now comes the iinteresting part. The wife comes in to “see” how its going ,comes over to the mixer and says “oh you need to turn this up faster” and she does. We bicker then I go back to doing what I was doing. It gets thicker, she keeps mixing . Then I hear “oh no it went back to liquid.” Guess what happens next . I go to the bowl and voila she has gone to far and now we have butter and liquid. I never knew you could do that . So I tried to recover it and decided to make the best of it, because the next steps were mute. So I mixed this heavy cream “butter” mix into the chocolate chip mix and put it on the layers. “At this point what have I got to lose.” The cake has just taken a new turn. No frosting. This fiasco is now over. So I put it in the fridge over night. This cake turned out to be so moist and delicious the next day. Incredible. Not the same recipe I wanted but delicious just the same. I am going to remake retry it the correct way and teach my wife how to whip heavy cream. But she loved the first way as well. We may have run into something here. Great recipe. And loads of fun

  44. says

    Hi Lauren, Love the look of this cake.I’m from the UK and was wandering if you Would know the measurements in grams/ounces?Thanks in advance x

  45. Subathra says

    Looks very delicious. Next week is my son’s birthday and I am going to try it. Mine is not a very big oven and hence I am planning to bake it in two batches to make a 4 layered cake. Can the mixed ingredients stay at room temperature while one set bakes? Or should I refrigerate it?

  46. Subathra S says

    I tried this cake and it tasted awesome however the cake was too soft that I couldnt cut in between to apply the filling. Any tips to make it cuttable? I appreciate your response


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