This chocolate mousse cake is an ultra-indulgent dessert that layers moist chocolate cake with a light chocolate pudding mousse and a silky chocolate whipped cream. Each bite combines a tender cake base, cloud-like mousse, and creamy whipped topping for a melt-in-your-mouth finish that chocolate lovers will adore.
This cake delivers three distinct chocolate layers with a simple mousse made from instant pudding for an approachable finish. Below you’ll find process photos, tips, and tricks to make the recipe easily at home.
Tips for making the cake
Follow these tips to get the best texture and results.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can compact the flour and lead to a dry cake.
- Prepare the pan carefully: Spray the springform pan with nonstick baking spray, line the bottom with parchment, and spray the parchment again. Make sure all areas are coated so the cake releases cleanly.
- Fold whipped cream gently: Folding the whipped component into the pudding mixture requires a light hand. Overworking it will deflate the airy texture and prevent the mousse from setting properly.
- Allow ample chill time: This cake needs several hours in the refrigerator — at least 6 hours or overnight — to fully set. Patience pays off for clean slices and a stable mousse layer.
Assembling the cake
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Recipe Video
A step-by-step video walkthrough accompanies this recipe to guide you through key techniques like leveling the cake, folding the mousse, and finishing with whipped cream.
Chocolate Mousse Cake
A decadent layered cake with moist chocolate cake, a light chocolate pudding mousse, and chocolate whipped cream. Ideal for special occasions or any time you want a rich chocolate dessert.
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 packed brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
- 1/2 cup buttermilk, room temperature
- 1/3 cup sour cream, room temperature
- 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
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment circle and spray the parchment.
- Whisk together the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder in a large bowl. Set aside.
- In a separate bowl, whisk oil, white sugar, brown sugar, eggs, vanilla, vinegar, buttermilk, and sour cream until combined. Slowly whisk in the hot water.
- Pour the wet ingredients into the dry ingredients and mix until smooth and no lumps remain.
- Pour batter into the prepared pan and bake for 33–36 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Pudding Mousse
- In a large bowl, whisk the instant pudding mix and milk on high speed for about 2 minutes. Set aside to thicken slightly.
- Using a mixer in a chilled metal bowl, beat the 2 cups heavy cream with the cocoa powder and vanilla until stiff peaks form.
- Gently fold the whipped chocolate cream into the prepared pudding using a rubber spatula until uniform and airy.
- Level the top of the cooled cake with a serrated knife, if needed, and place the cake back into the cleaned and sprayed springform pan. Line the sides with acetate or parchment for easy removal.
- Spread the mousse evenly over the cake and smooth with an offset spatula. Cover with foil and refrigerate for at least 6 hours or overnight to set.
Chocolate Whipped Cream
- In a chilled metal bowl, beat 1 cup heavy cream with powdered sugar, cocoa powder, and vanilla until medium peaks form.
- Remove the cake from the springform ring and carefully peel away the acetate or parchment. Top the set mousse layer with the chocolate whipped cream and smooth as desired.
Notes
Flour: spoon and level or use a kitchen scale to avoid compacted flour that can dry the cake.
High altitude: add 1 extra tablespoon of flour if baking at high elevations.
Bring dairy ingredients to room temperature for better incorporation: allow butter, eggs, sour cream, and buttermilk to sit out about 1–2 hours before starting.
Nutrition (per slice)
Calories: 349 kcal; Carbohydrates: 31 g; Protein: 4 g; Fat: 26 g; Saturated Fat: 12 g; Sugar: 18 g.
