Layered Chocolate Mousse Cake Recipe

This easy Chocolate Mousse cake has layers of moist chocolate cake and a creamy homemade chocolate mousse, topped with a smooth chocolate frosting. It's elegant, delicious, and perfect for any occasion!

4.88 from 485 votes

The best Chocolate Cake with Chocolate Mousse Filling recipe is moist, easy to make, and the mousse is creamy and smooth. It really elevates this chocolate cake to something that could be sold at a nice bakery!

Prep Time40

Cook Time40

Cool time45

Total Time2 5

Course: Dessert

Cuisine: American

Servings:

Calories: 640kcal

Author: Lauren Allen

Cost: 7

Equipment

Ingredients

Chocolate Cake:

2 cups granulated sugar
1 3/4 cups + 2 Tbsp all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water , or hot coffee

Chocolate Mousse:

1/2 cup hot water
4 Tablespoons unsweetened cocoa powder
1 1/2 cups semi-sweet chocolate chips
2 cups heavy whipping cream
2 Tablespoons granulated sugar

Chocolate Frosting:

6 Tablespoons milk
3 Tablespoons unsweetened cocoa powder
1/2 cup butter (one stick)
3 3/4 cups powdered sugar

US Customary - Metric

Instructions

Chocolate Cake:

Heat oven to 350°F. Grease and flour two 8 or 9 inch round baking pans. (I like to line the bottom of mine with wax or parchment paper).
Dry ingredients: Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
2 cups granulated sugar, 1 3/4 cups + 2 Tbsp all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt
Add Wet Ingredients: Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (the batter will be thin). Pour batter into prepared pans.
2 large eggs, 1 cup buttermilk, 1/2 cup oil, 2 teaspoons vanilla extract, 1 cup boiling water
Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 5 minutes and then remove to wire cooling racks. Cool completely. (You could freeze the cake rounds at this point, if desired.)

Chocolate Mousse:

Stir the cocoa powder and hot water together. 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 to cool to room temperature.
1/2 cup hot water, 4 Tablespoons unsweetened cocoa powder, 1 1/2 cups semi-sweet chocolate chips
In a separate large bowl, beat the cream and sugar until very stiff peaks form. Add the chocolate mixture and fold in with a spatula until well combined. Refrigerate until ready to use, up to 5 days.
2 cups heavy whipping cream, 2 Tablespoons granulated sugar

Chocolate frosting:

In a medium saucepan, add milk, cocoa, and butter. Bring to a boil. Remove from heat. Add powdered sugar and mix with electric beaters to get rid of any lumps. Allow to cool for 15-20 minutes, stirring occasionally.
6 Tablespoons milk, 3 Tablespoons unsweetened cocoa powder, 1/2 cup butter, 3 3/4 cups powdered sugar
Torte Cakes: Once cakes have cooled, use a sharp serrated knife to torte each cake (cut each cake evenly in half, horizontally, so that you end up with four, thin, 9'' cake pieces).
Layer mousse: Place one cake layer on a serving plate. Spread a big spoonful of mousse on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake. Use remaining mousse filling to spread it evenly around the entire outside and top of the cake. Refrigerate for 30 minutes.
Chocolate Frosting: (I usually make the warm chocolate frosting while the cake is in the fridge.) Remove cake from fridge and very slowly pour the 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.

Video

Notes

Chocolate cake recipe is our Hershey's Chocolate cake.

Make Ahead Instructions:

Mousse: Place in an airtight container in the fridge for up to 5 days. Fold it again gently with a spatula before using. But the texture is best the day of.
Cake Rounds: These can be made in advance and frozen. Once baked, cool them completely and then wrap them in a double layer of plastic wrap. Place in a freezer safe bag and freeze for up to 3 months.

Nutrition

Recipe Link

Recipe Video