Chocolate Mousse Cake Recipe

Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!

As I most recently have a little time, I was surfing on the internet last week. On the lookout for fresh, stirring thoughts, inspiring dishes that We have never used before, to surprise my family with. Hunting for a long time but couldn’t find lots of interesting stuff. Right before I thought to give up on it, I ran across this tempting and easy dessert by chance. It looked so fabulous on its snapshot, it called for quick actions.

It absolutely was not difficult to imagine how it’s made, how it tastes and how much my husband will probably like it. Actually, it is quite easy to please the guy in terms of treats. Anyways, I got into the website: Suncakemom and then used the detailed instuctions which were combined with impressive shots of the procedure. It just makes life less difficult. I could suppose it is a bit of a hassle to shoot photos in the midst of baking in the kitchen as you may most often have sticky hands so I seriously appreciate the time and energy she placed in to make this post .

With that in mind I am empowered to present my own, personal formulas in the same way. Many thanks for the thought.

I was fine tuning the main recipe create it for the taste of my family. I’ve got to say it had been an awesome success. They prized the flavor, the overall look and enjoyed having a treat such as this in the midst of a busy workweek. They quite simply demanded more, more and more. Hence the next occasion I am not going to make the same mistake. I’m going to multiply the quantity to get them pleased.

Chocolate Mousse Cake Recipe Credit goes to suncakemom.


Separate eggs.

Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.

Beat egg whites on high speed until hard peaks form.

Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.

Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.

We are looking for a soft mixture here. Maybe a little bit less dense than honey.

Use a spatula to fold the whites into the pastry.

Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.

Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!


Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.

Separate eggs and beat egg whites until hard peaks form.

Turn the mixer into low speed and mix yolks with the whites.

Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.

In a separate bowl, whip cream with the vanilla extract until thickened.

Use a large spoon to fold thick whipped cream into the eggs mixture.

Is there no time to make a cake? Check this out: Sugar free quick mousse recipe


Melt chocolate then mix in cream.


Remove the top of the cake creating an even flat surface if necessary.

Cut cake base horizontally in the middle into two pieces.

Place the top bit on a flat surface until spreading the cream on the bottom part evenly.

Place the other part back on the top.

Pour chocolate glazing on top of the pastry and spread it out evenly.

Let it rest in the fridge for a couple of hours before serving it.