This chocolate mousse cake is a deeply indulgent dessert with three distinct chocolate layers: a moist chocolate cake base, a light chocolate pudding mousse, and a finishing layer of chocolate whipped cream. Each bite combines tender cake, airy mousse, and creamy whipped topping that melt together on the palate.
A chocolate lover’s dream, this cake layers an easy-to-make chocolate pudding mousse over a tender chocolate cake and finishes with chocolate whipped cream. The mousse is made from instant chocolate pudding and whipped cream, keeping the process straightforward while delivering a light, velvety texture.
Below you’ll find clear tips, step-by-step photos, and an organized recipe to help you recreate it at home. If you enjoy mousse cakes, consider trying other mousse recipes you like.
Tips for making the cake
Follow these practical tips to ensure your cake turns out perfectly.
- Measure flour correctly: Spoon and level flour or weigh it. Scooping directly from the container compacts the flour and can make the cake dry.
- Prepare the pan well: Spray the pan with nonstick baking spray, line the bottom with parchment, and spray the parchment too. Be thorough—missed spots can cause sticking and tearing.
- Fold whipped cream gently: Folding in the whipped cream is the most delicate step. Fold slowly and carefully to preserve the mousse’s light texture. Overworking it will make the mousse too soft to set.
- Allow enough chilling time: The cake needs a long chill (at least six hours or overnight) to set properly—patience pays off.
Assembling the cake
If you enjoy chocolate cakes, try other chocolate recipes in your collection to compare textures and flavors.
If you make this recipe, consider leaving a star review and share a photo on social media to show your results.
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Chocolate Mousse Cake
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Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsweetened cocoa powder
- 1/2 cup Oil
- 1/2 cup White granulated sugar
- 1/3 cup Brown sugar
- 2 Large eggs
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/2 cup Buttermilk
- 1/3 cup Sour cream
- 1/2 cup Hot water
Chocolate Pudding Mousse
- 3.9 oz Instant chocolate pudding mix
- 1 cup Milk
- 2 cups Heavy cream
- 3 TBSP Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Chocolate Whipped Cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Instructions
Chocolate Cake
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Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray, line the bottom with parchment, and spray the parchment.
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Whisk together flour, cornstarch, baking powder, baking soda, salt, and cocoa powder in a large bowl.
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In another bowl, combine oil, white sugar, brown sugar, eggs, vanilla, vinegar, buttermilk, and sour cream until blended. Gradually whisk in hot water.
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Pour the wet ingredients into the dry and mix until smooth and free of lumps.
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Transfer batter to the prepared pan and bake 33–36 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake rest in the pan for 10 minutes, then transfer to a rack to cool completely.
Chocolate Pudding Mousse
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Beat the instant pudding mix and milk on high for 2 minutes until thickened. Set aside.
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In a chilled metal bowl, whip the heavy cream with cocoa powder and vanilla until stiff peaks form.
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Fold the whipped chocolate cream gently into the pudding until fully combined.
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Level the top of the cooled cake with a serrated knife if needed. Return the cake to the cleaned and sprayed springform pan and line the sides with acetate or parchment.
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Spread the mousse over the cake and smooth with an offset spatula.
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Cover and chill in the refrigerator for at least 6 hours or overnight to set.
Chocolate Whipped Cream
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Whip the heavy cream, powdered sugar, cocoa powder, and vanilla in a chilled metal bowl until medium peaks form.
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Remove the springform ring and acetate, then spread the chocolate whipped cream over the top of the chilled mousse layer.
Notes
High altitude: add an extra 1 TBSP of flour if needed.
Bring dairy ingredients to room temperature about 2 hours before baking for best mixing and texture.