Delicious easy chocolate mousse cake topped with chocolate shavings

Easy Chocolate Mousse Cake

by Tiffany

Chocolate lovers, get ready to fall in love! This Easy Chocolate Mousse Cake is everything you’d want in a show-stopping dessert: creamy, rich, and decadently chocolatey, yet surprisingly simple to make at home. When I first made this cake for my family, the silence at the table said it all—everyone was too busy savoring each bite to talk! Did you know mousse means “foam” in French, perfectly describing this dessert’s light and airy top layer? Unlike complicated patisserie versions, this recipe brings together a fudgy brownie base and fluffy mousse topping without fancy techniques or specialty ingredients. If your family adores my classic Chocolate Lava Cake, you’ll be thrilled with this mousse cake’s fuss-free appeal and irresistible flavor. Ready to treat yourself and your loved ones to something special? Let’s dive into this recipe you’ll want to make again and again!

What is Easy Chocolate Mousse Cake?

You might wonder, what’s behind the name Easy Chocolate Mousse Cake? Is it really that easy, or are we just tempting fate and dirtying every bowl in the house? Good news: it lives up to its promise! This cake combines a dense, fudgy brownie base with a cloud-like chocolate mousse topping. It gets its name because, unlike classic mousse cakes that require complicated folding or fancy equipment, this one uses simple steps and ingredients. They say the way to a man’s heart is through his stomach, but I think this cake could win just about anyone over! Curious? Give it a try and let your own taste buds be the judge.

Why You’ll Love This

The true star of this recipe is its magnificent combination of rich, chocolatey flavors and luxuriously smooth mousse all in one slice. Making it at home saves you a pretty penny compared to ordering a fancy bakery cake, plus you get to control the quality of every ingredient. Who doesn’t love saving money while enjoying something this delicious? The swirled, creamy mousse topping, with real semisweet chocolate, gives this cake that bakery-style wow factor, while a sprinkle of cocoa powder or shaved chocolate on top makes it look even more stunning.

This cake is like my Easy No-Bake Chocolate Tart’s indulgent cousin—both are dreamy, but this one brings even more texture and chocolate punch. Ready to impress guests or just treat your family? Bake this cake and enjoy the sweet rewards!

How to Make

Quick Overview

This Easy Chocolate Mousse Cake stands out for its fuss-free method, dreamy texture, and decadent flavor. There’s no need for water baths or elaborate folding—just straightforward mixing, baking, and layering. The creamy mousse comes together without gelatin, and the brownie base is a one-bowl wonder. From start to finish, you’re looking at about 2 hours, with most of that being chilling time. Whether you’re a baking beginner or a seasoned pro, you’ll love how effortless and impressive this cake is.

Ingredients

For the Brownie Base:

  • 8 tablespoons (120 grams) unsalted butter
  • 1 cup (200 grams) granulated sugar
  • 3/4 cup (84 grams) cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup (60 grams) all-purpose flour

For the Mousse:

  • 1/4 cup (50 grams) granulated sugar
  • 2 cups (480 mL) cold heavy whipping cream, divided
  • 1 teaspoon vanilla extract
  • 6 ounces chopped semisweet chocolate (about 1 cup, not chocolate chips)
  • 2 large eggs

Directions

  1. Preheat your oven to 325°F. Spray a 9-inch round springform pan with nonstick cooking spray to prevent sticking.
  2. In a microwave-safe bowl, combine the diced butter, 1 cup granulated sugar, and 3/4 cup cocoa powder. Microwave on HIGH for 30 seconds, stir, then heat for another 30 seconds until the butter is melted and the mixture is smooth.
  3. Stir in the salt and 1 teaspoon vanilla extract.
  4. Add 2 eggs, mixing vigorously until the mixture is glossy and combined.
  5. Sprinkle the flour over the top. Stir vigorously for at least 50 strokes, which will help create a shiny, chewy brownie layer.
  6. Pour the mixture into your prepared springform pan, smoothing the top. Bake for 29–32 minutes, until a toothpick inserted into the center comes out with moist crumbs. Let the brownie base cool completely in the pan.
  7. For the mousse, beat 2 eggs with 1/4 cup granulated sugar in a large bowl until pale and thick, about 2 to 3 minutes.
  8. In a separate bowl, beat in half of the cold heavy cream (1 cup) until just combined with the egg mixture.
  9. Pour the egg-cream mixture into a saucepan and cook over medium heat, stirring constantly, until just thickened (3–4 minutes). Do not allow it to boil.
  10. Remove from heat, add the chopped semisweet chocolate, cover, and let sit for 1 minute. Whisk until all the chocolate is melted and smooth.
  11. Pour this chocolate mixture into a bowl and chill in the refrigerator for about an hour, until cooled to room temperature and slightly thickened.
  12. In a clean bowl, beat the remaining 1 cup cold heavy whipping cream until soft peaks form.
  13. Break the chilled chocolate mixture into pieces and gradually beat it into the whipped cream. Add the final teaspoon of vanilla extract and mix gently to combine.
  14. Spread the mousse evenly over the cooled brownie base in the springform pan. Refrigerate for at least an hour before serving.
  15. When ready to serve, carefully remove the springform pan ring, slice, and serve your beautiful cake. Store leftovers in the fridge.

What to Serve With

Pair your Easy Chocolate Mousse Cake with fresh berries like raspberries or strawberries for a refreshing pop of flavor and color. A dollop of freshly whipped cream takes the decadence up a notch, while a drizzle of raspberry or caramel sauce gives the cake extra pizazz. For drinks, serve with a hot espresso, a glass of cold milk, or even a robust red wine to complement the rich chocolate flavors. Looking to make a celebratory dessert platter? Add some vanilla ice cream scoops on the side to create a stunning finish.

Top Tips for Perfecting

  • For an even fudgier brownie base, don’t overbake. Start checking at 29 minutes; the center should look set but slightly underdone—residual heat will finish the job.
  • Not a fan of semisweet chocolate? Use dark chocolate for extra-intense flavor or milk chocolate for a sweeter finish.
  • Make sure the chocolate mixture is cooled before folding it into the whipped cream, to prevent the cream from losing its volume.
  • Don’t have a springform pan? Use a regular round cake pan lined with parchment, then lift the cake out gently to serve.
  • Avoid grainy mousse by whisking the melted chocolate thoroughly until perfectly smooth.

Storing and Reheating Tips

Store any leftover cake covered in the refrigerator for up to 3 days. The mousse will stay light and fluffy, and the brownie base will remain moist if sealed well. To freeze, slice the cake and place parchment paper between slices before wrapping tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. It’s best served cold, so reheating isn’t needed—just let it come to cool room temperature if desired for a softer texture.

FAQs

Can I make this cake ahead of time?
Absolutely! Make the cake the day before and refrigerate overnight. It actually tastes even better when chilled.

Is it safe to eat the eggs in the mousse?
Since the eggs are gently cooked with the cream and sugar, the mousse is safe for most people. Use pasteurized eggs if you have concerns.

Can I use chocolate chips instead of chopped chocolate?
For the creamiest mousse, stick with chopped chocolate. Chocolate chips contain stabilizers that may affect the texture.

What can I use instead of a springform pan?
Line a regular 9-inch cake pan with parchment and lift out the cake after chilling.

Can I flavor the mousse with coffee or liqueur?
Absolutely! Add a teaspoon of instant espresso or a splash of your favorite liqueur to the chocolate mixture for a fun twist.

Conclusion

Easy Chocolate Mousse Cake is the kind of recipe you’ll want to make for birthdays, holidays, or whenever you crave something special without extra hassle. Its rich chocolate flavor, creamy mousse topping, and simple steps make it an instant crowd-pleaser—no pastry chef skills needed! Don’t forget to share your creations, and check out my other chocolate recipes for even more sweet inspiration. Happy baking!

Delicious easy chocolate mousse cake topped with chocolate shavings

Easy Chocolate Mousse Cake

This Easy Chocolate Mousse Cake combines a fudgy brownie base with a fluffy chocolate mousse topping, making it a rich and decadent dessert that's surprisingly simple to make.
No ratings yet
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 8 servings

Equipment

  • 9-inch round springform pan
  • Mixing Bowl
  • Microwave
  • Saucepan
  • Whisk
  • Electric Mixer

Ingredients
  

Brownie Base

  • 8 tablespoons unsalted butter (120 grams)
  • 1 cup granulated sugar (200 grams)
  • 3/4 cup cocoa powder (84 grams)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour (60 grams)

Mousse

  • 1/4 cup granulated sugar (50 grams)
  • 2 cups cold heavy whipping cream (480 mL, divided)
  • 1 teaspoon vanilla extract
  • 6 ounces chopped semisweet chocolate (about 1 cup, not chocolate chips)
  • 2 large eggs

Instructions
 

  • Preheat your oven to 325°F. Spray a 9-inch round springform pan with nonstick cooking spray to prevent sticking.
  • In a microwave-safe bowl, combine the diced butter, 1 cup granulated sugar, and 3/4 cup cocoa powder. Microwave on HIGH for 30 seconds, stir, then heat for another 30 seconds until the butter is melted and the mixture is smooth.
  • Stir in the salt and 1 teaspoon vanilla extract.
  • Add 2 eggs, mixing vigorously until the mixture is glossy and combined.
  • Sprinkle the flour over the top. Stir vigorously for at least 50 strokes, which will help create a shiny, chewy brownie layer.
  • Pour the mixture into your prepared springform pan, smoothing the top. Bake for 29–32 minutes, until a toothpick inserted into the center comes out with moist crumbs. Let the brownie base cool completely in the pan.
  • For the mousse, beat 2 eggs with 1/4 cup granulated sugar in a large bowl until pale and thick, about 2 to 3 minutes.
  • In a separate bowl, beat in half of the cold heavy cream (1 cup) until just combined with the egg mixture.
  • Pour the egg-cream mixture into a saucepan and cook over medium heat, stirring constantly, until just thickened (3–4 minutes). Do not allow it to boil.
  • Remove from heat, add the chopped semisweet chocolate, cover, and let sit for 1 minute. Whisk until all the chocolate is melted and smooth.
  • Pour this chocolate mixture into a bowl and chill in the refrigerator for about an hour, until cooled to room temperature and slightly thickened.
  • In a clean bowl, beat the remaining 1 cup cold heavy whipping cream until soft peaks form.
  • Break the chilled chocolate mixture into pieces and gradually beat it into the whipped cream. Add the final teaspoon of vanilla extract and mix gently to combine.
  • Spread the mousse evenly over the cooled brownie base in the springform pan. Refrigerate for at least an hour before serving.
  • When ready to serve, carefully remove the springform pan ring, slice, and serve your beautiful cake. Store leftovers in the fridge.

Notes

For an even fudgier brownie base, don’t overbake. Start checking at 29 minutes; the center should look set but slightly underdone—residual heat will finish the job.
Keyword Cake, Chocolate, Mousse
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