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Chocolate Cake with Chocolate Mousse Filling

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A simple, moist chocolate cake, filled with dark chocolate mousse, and then a warm chocolate frosting poured on top!

 

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!  

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!

 

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! 

5 from 5 votes
Chocolate Mousse Cake 4
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Chocolate Cake with Chocolate Mousse Filling
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 
A delicious, moist chocolate cake with layers of dark chocolate mousse filling and a warm chocolate frosting poured on top!
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 603 kcal
Author: Lauren Allen
Ingredients
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 cup boiling water
For the chocolate mousse filling:
  • 1/2 cup hot water
  • 4 tablespoons cocoa powder
  • 1 1/2 cup semi-sweet chocolate chips
  • 2 cups heavy whipping cream
  • 2 tablespoons granulated sugar
For the chocolate frosting
  • 6 tablespoons milk
  • 3 tablespoons cocoa powder
  • 1/2 cup butter (one stick)
  • 3 3/4 cups confectioners' sugar
Instructions
  1. Heat oven to 350°F. 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 very slowly pour the slightly cooled 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!

For the chocolate mousse filling

  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 the cocoa mixture to the melted chocolate chips and stir well to combine.  Allow the chocolate to cool before adding the whipped cream in the next step.

  2. In a separate bowl, beat the heavy cream and sugar until stiff peaks form.  Add the whipped cream mixture and fold in with a spatula until well combined.  refrigerate until ready to use.

For the chocolate frosting

  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 any lumps.  Allow to cool for about 10 minutes.  Pour over the cake very slowly, gently spreading it along the sides of the cake as you go.

Recipe Notes

*Make sure to make adjustments if you're baking at high altitude!

Chocolate Cake is adapted from Hershey's

Nutrition Facts
Chocolate Cake with Chocolate Mousse Filling
Amount Per Serving
Calories 603 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 22g 110%
Cholesterol 84mg 28%
Sodium 354mg 15%
Potassium 304mg 9%
Total Carbohydrates 75g 25%
Dietary Fiber 3g 12%
Sugars 65g
Protein 4g 8%
Vitamin A 14.6%
Vitamin C 0.2%
Calcium 8.8%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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

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Comments

      • 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?

        Reply

        • 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!

          Reply

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

      Reply

  4. 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.

    Reply

    • 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!

      Reply

  5. 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.

    Reply

      • Awesome recipe! 🙂 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!! 🙂

        Reply

          • 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 🙂

  6. 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! 🙂

    Reply

  8. 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!

    Reply

      • 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 🙂 I’m sooo looking forward to this mousse. My chocolate is cooling now! Thanks so much! 🙂

        Reply

        • I totally didn’t let it cool!! 🙁 Now it seems really soupy…will it thicken up after cooling in the fridge? Thank you! Tastes really good, though lol 🙂

          Reply

          • The same thing happened to me. 🙁 I don’t know what to do. The recipe does not tell you to let it cool first. For us bakers who follow recipes to a T – you should probably add. I’m going to pray it hardens a bit in the fridge.

  9. 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?

    Reply

    • 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…)

      Reply

  11. 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? =)

    Reply

  12. 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!

    Reply

  13. 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!

    Reply

  14. 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?

    Reply

    • 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!

      Reply

    • 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!

      Reply

  15. 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!

    Reply

    • 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!

      Reply

  16. 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.

    Reply

  18. 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

    Reply

    • 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!

      Reply

      • 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

        Reply

  19. 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! 🙂

    Reply

  20. 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.
    Thanks!

    Reply

    • 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?

      Reply

  21. 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!!

    Reply

    • 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!! 🙂

      Reply

      • I ended up just buying another pan! 🙂 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! 🙂

        Reply

  22. 29th December 2014
    I tried this amazing cake it was awesome thanks Lauren it was wonderful baking. My kids anxious waited to eat it.

    Reply

  23. 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.

    Reply

  24. 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!!

    Reply

  25. 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.

    Reply

  26. 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 🙂

    Reply

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

    Reply

  29. 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 !!!!!!!!

    Reply

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

    Reply

    • Hi Diana, Try this for the frosting:
      ½ cups Butter
      ¼ cups Milk
      3-½ 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.

      Reply

  32. 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

    Reply

    • 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! 🙂

      Reply

  33. 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!

    Reply

  34. 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 🙂

    Reply

    • 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

      Reply

  35. 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! 🙂

    Reply

  36. 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.

    Reply

  37. 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.

    Reply

    • 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 🙂

      Reply

  39. 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 🙂

    Reply

    • 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 🙂 Hope those tips will help you next time!

      Reply

    • 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.

      Reply

  40. 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 🙂

    Reply

  41. 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!!!

    Reply

  42. Hi,
    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 🙁

    Reply

  43. Hi,
    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???
    Thanks!

    Reply

    • 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!

      Reply

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

    Reply

  45. Hi,
    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!

    Reply

  46. 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! 🙂

    Reply

  47. 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.

    Reply

    • 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…

      Reply

  48. 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!!

    Reply

  49. 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?

    Reply

    • 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!

      Reply

      • 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!

        Reply

  50. 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?

    Reply

    • 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!

      Reply

  51. 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!

    Reply

  52. 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

    Reply

  53. 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

    Reply

  54. 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?

    Reply

  55. 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

    Reply

  57. Oh my Lord!!! I have been truly blessed with your recipe!! I made this cake for my daughter and daughter-in-law’s b’day and Easter it is amazing!! I the cake with the mousse mostly because hubby saw the bar of chocolate and started to eat it until he realized it wasn’t sweet!! LOL!! what a face….couldn’t be mad at him. To make matters worse I was missing about 1/4 cup of cocoa and hubby was gone in the car – the neighbors are all gone – and no stores around! but I fudged it with some hot coco mix and can’t even tell. As I was frosting the cake, I took a couple of licks and ohhh!! is ever good…can’t wait to finish it off with some chocolate eggs. I saw there is also a carrot cake (my son’s favorite) sadly son in law and grandkids are lactose intolerant (so they claim) so cream cheese is out, I make cupcakes for them!!! LOL!!
    thanks for the recipe!

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  60. Also, what other tools are necessary for the recipe? Is an electric mixer needed to mix the ingredients for the cake batter?

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  61. Hi Lauren, it looks amazing! Iwould love to bake this cake, however, I can’t seem to find the chocolate mousse filling recipe on this page. Has there been any changes? Thanks!

    Reply

  62. Hi,
    I waa going to make this cake, it looks delicious already, but the mousse recipe asks for granulated sugar, but then it isnt used in the instructions. When is this put in?

    Reply

    • Hi Laura, sorry I have been transferring my recipes over to a new format the last few days and had some trouble with the mousse recipe transferring. I just barely updated it! Sorry for the confusion. Hope you enjoy the cake!

      Reply

  63. Thank you so much for sharing your awesome cake recipe, I made it for a birthday party yesterday. WOW, it was so Amazing and Delicious, everyone loved it……BTW, I got a request to make it again! LOL I followed your instructions and it turned out perfect. It’s the best chocolate cake I’ve ever made, it was outstanding. Thank you very much, we all love you Lauren!

    Reply

  65. Hello. I have just been reading about your chocolate cake with chocolate mouse filling. U said something about high attitude please tell me more about it. I want to bake the cake tonight.

    Reply

  66. I made cthis cake last night;and it sunk in the middle. I tried it out again this morning and it sunk again in the middle. I stay in an area which is about 4800 above sea level about 1400 meters so the issue of high altitude should not be an issue . What could i be doing wrong ? Why are my cakes sinking ?

    Reply

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