Chocolate mousse cake
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
A recipe for a delicious chocolate cake with a chocolate mousse filling topped with a chocolate topping
  • For the cake sponge layer:
  • 50g cocoa powder
  • 250ml boiling water
  • 4 large eggs, separated
  • 300g castor sugar
  • 125ml cooking oil
  • 5ml vanilla essence
  • 250g cake flour
  • 15ml baking powder
  • 2ml salt
  • For the chocolate mousse:
  • 10ml gelatine
  • 30ml cold water
  • 3 large eggs, separated
  • 300g melted dark chocolate
  • 500ml cream
  • 15ml brandy
  • For the chocolate topping:
  • 250ml cream
  • 30ml butter
  • 30ml sugar
  • 300g dark chocolate, broken into blocks
  1. To make the Chocolate cake:
  2. Pre-heat the oven to 180⁰C.
  3. Butter 2 x 23cm cake pans.
  4. Mix the cocoa powder with the boiling water until smooth. Set aside to cool down.
  5. Beat the egg yolks and add the castor sugar slowly whilst constantly beating until the mixture is thick.
  6. Add the cocoa mixture, with the oil and vanilla essence and mix until combined.
  7. Sift the cake flour, baking powder and salt together and fold into the egg mixture.
  8. Beat the egg whites until just stiff and fold into the mixture taking care not to over mix.
  9. Transfer the batter to the two cake pans and bake in the pre-heated oven for approximately 30 minutes until baked through.
  10. Place on wire cooling racks and cool down completely.
  11. To make the chocolate mousse:
  12. Sponge the gelatine in water. Heat the mixture over hot water or in the microwave and stir until smooth. Set aside.
  13. Beat the egg yolks and mix with the melted chocolate.
  14. Beat the cream until thick and add the chocolate mixture, brandy and gelatine mixture slowly to the cream and whisk until the mixture is smoothly combined.
  15. Beat the egg whites until stiff and fold into the cream mixture.
  16. To make the topping:
  17. Heat the cream, butter and sugar in a small saucepan on medium heat until boiling.
  18. Reduce the heat and add the chocolates to the mixture. Mix until smooth.
  19. Remove from the heat and cool down.
  20. Place in the fridge until thick but still spreadable.
  21. To assemble:
  22. Place one layer of the cake into a 23cm springform cake pan.
  23. Top with the chocolate mousse.
  24. Place the other cake layer on top of the mouse and place into the fridge until set.
  25. Carefully remove the cake from the pan and place onto a serving dish.
  26. Top the top and sides of the cake with the chocolate topping and decorate with chocolate leaves or any other decoration.
Recipe by Pink Polka Dot Food at