Recipe to Try: Chocolate Mousse Cake

13 Feb, 2015

Chocolate Mousse Cake Recipe

Chocolate Mousse Cake


If you’re looking to expand your baking skills, try our Our Chocolate Mousse Cake that will satisfy any sweet tooth craving.


Chocolate Cake

  • 1 cup sugar
  • 1 cup all-purpose flour
  • 2 Tbsp cocoa
  • 1/4 cup butter
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/4 cup buttermilk
  • 3/4 tsp baking soda
  • 1/2 tsp vanilla

Chocolate Mousse

  • 11 oz semisweet chocolate
  • 3 oz melted butter, unsalted
  • 4 eggs, separated
  • 1 cup whipping cream

Creme Anglaise

  • 1 cup whipping cream
  • 2 Tbsp sugar
  • 1/2 vanilla bean, split lengthwise or 3/4 tsp vanilla extract
  • 3 egg yolks, beaten

Chocolate Sauce

  • 1/2 cup whipping cream
  • 2 Tbsp dark corn syrup
  • 6 oz bittersweet or semisweet chocolate, chopped


Chocolate Cake

Preheat oven to 350°F. In a large bowl, combine sugar, flour and cocoa. In a small saucepan over medium-high heat, melt butter with water and oil and bring to boil. Remove from heat and pour over dry ingredients and mix well. Add egg, buttermilk, baking soda and vanilla, blending thoroughly.

Pour cake batter into a 10 x 15-inch cake pan. Bake approximately 10 minutes or until toothpick inserted in center of cake comes out clean. Remove from oven and cool on a wire rack.

Chocolate Mousse

In a medium saucepan, melt chocolate and butter. Beat in egg yolks. Remove from heat and let cool.

In a large bowl, beat egg whites until stiff peaks form. In another bowl, beat whipping cream until stiff peaks form. Next, fold whipping cream into egg whites. Fold egg white/whipping cream mixture into cooled chocolate mixture. Cool mousse before using.

Chef’s note: If you chill the mousse until it sets up, you will be unable to spread properly on the cake.

Creme Anglaise

In a heavy medium saucepan, combine cream and sugar. Scrape vanilla bean seeds into pan and add pod. Bring mixture just to boil over medium-low heat. (Don’t let it boil or it may curdle.)

Whisk yolks in medium bowl to blend. Whisk in half of the cream. Return mixture to saucepan and cook until thickened, stirring constantly for about 5 minutes. Strain into bowl, cover and refrigerate until well chilled.

Chocolate Sauce

In a heavy medium saucepan, bring cream and corn syrup to a simmer. Remove from heat and add chocolate. Whisk until melted and smooth. Cool to room temperature.


Frost cakes with mousse. Slice and serve with creme anglaise on side and top with chocolate sauce.

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