Tips & Tricks: Bake and Serve Dark Chocolate Mousse Cake

Combining rich chocolate layers and creamy mousse, Dark Chocolate Mousse Cake is the ultimate indulgence for chocolate lovers. Its creamy and appealing look makes it a show-stopper for any occasion. Also, it serves as a great dessert along with evening coffee. However, getting the exact flavor from the market is a tentative game. Fortunately, baking it at home isn’t a tough nut to crack. Whether you’re baking it for a party, as a side dessert, or simply testing your baking skills, here’s a guide to baking a dark chocolate mousse cake. Besides baking hacks, there are a few tips & tricks for storing and serving as well that ensure your cake is flawless.

Baking Dark Chocolate Mousse Cake

Ingredients

For the Cake Base

• 1 cup all-purpose flour  
• 1/2 cup cocoa powder (unsweetened)  
• 1 cup granulated sugar  
• 1/2 cup unsalted butter  
• 2 large fresh eggs  
• 1/2 cup buttermilk  
• 1 tsp vanilla extract  
• 1/2 tsp baking powder  
• 1/4 tsp baking soda  
• A pinch of salt

For the Dark Chocolate Mousse 

• 200g dark chocolate (70% cocoa)  
• 2 cups heavy whipping cream (divided)  
• 1/4 cup powdered sugar  

Garnishing (optional)

• Dark chocolate shavings or curls  
• Fresh raspberries or strawberries  
• Mint leaves for a pop of color 

Instructions

Step 1: Prepare the Cake Base

1. Preheat your oven to 180°C (350°F). 
2. Grease an 8-inch round cake pan and line it with butter paper.
3. In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.

Set aside.

4. In another mixing bowl, beat the butter and sugar until light and fluffy. 
5. Add the eggs one at a time, mixing well after each addition.
6. Add vanilla extract. 
7. Gradually add the dry ingredients with the buttermilk. 

Mix well.

8. Pour the batter into the prepared pan and bake for 25-30 minutes

Insert a toothpick into the center to check if the base is fully baked.

9. Allow the cake to cool completely

TIPS & TRICKS:

For a light, airy chocolate sponge, mix your dry ingredients well to prevent lumps and ensure a smooth batter.

Step 2: Make the Dark Chocolate Mousse

1. Melt the dark chocolate. 

Let it cool slightly.

2. Whip 1 1/2 cups of the heavy cream with sugar until soft peaks form. 
3. Slowly mix the melted chocolate until smooth.
4. In a separate bowl, whip the remaining 1/2 cup of cream
5. Gently fold it into the mousse mixture for a lighter texture.

TIPS & TRICKS:

Prepare the Mousse in Advance: after the mousse is prepared, let it chill for at least 2 hours before layering for a fluffy texture.

Step 3: Assemble the Cake

1. Slice the cooled cake base horizontally into two even layers. 

Place one layer on a serving plate.

2. Spread a generous amount of mousse over the first layer. Add the second cake layer on top
3. Cover the entire cake with the remaining mousse.
4. Smooth the top and sides using a spatula for a clean finish.

TIPS & TRICKS:

Allow the sponge to cool down completely before spreading the mousse to prevent melting. Also, evenly layer the mousse using a spatula 

Step 4: Garnishing (optional)

1. Decorate the cake as desired. You can use cocoa powder dusting, chocolate shavings, powdered sugar, fresh berries, or mint leaves.
2. Refrigerate the cake for at least 4 hours

If possible, refrigerate it overnight for a better experience.

Serving Tips

• Remove the cake from the fridge 20–30 minutes before serving for the mousse to soften slightly
• You can also garnish the cake before serving if not done before.
• A scoop of vanilla ice cream compliments best with chocolate mousse cake. You can also pair it up with a hot cup of coffee or a glass of red wine.

Shelf Life of Chocolate Mousse Cake

A Refrigerated cake stays fresh and can be consumed within 3–5 days of baking.