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Delicious easy chocolate mousse cake topped with chocolate shavings
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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.
Prep Time30 minutes
Cook Time32 minutes
Total Time2 hours
Course: Dessert
Cuisine: French
Keyword: Cake, Chocolate, Mousse
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.