Dessert

Easy Chocolate Mousse Cake That Feels Fancy Recipe

ByNaomi Fletcher January 24, 2026January 24, 2026

Introduction

This easy chocolate mousse cake is a perfect dessert that feels fancy but is simple to make. With layers of moist chocolate cake, silky chocolate mousse, and a glossy ganache topping, it’s sure to impress your guests and satisfy any chocolate craving.

A slice of layered chocolate cake sits on a white plate placed on a white marbled surface. The cake has three layers: a dark, dense-looking base layer with a crumbly texture, a middle layer that is lighter brown and smooth like mousse, and a top layer of glossy, dark chocolate ganache. The edges are clean, and the ganache reflects light softly, showing a shiny surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 large eggs
½ cup vegetable oil
1 cup buttermilk
1 cup hot coffee
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
8 oz semisweet chocolate
2 cups heavy whipping cream
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream (for ganache)
4 oz bittersweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon unsalted butter

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line two round cake pans to prevent sticking.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Step 3: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and hot coffee together until smooth.
Step 4: Gradually add the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
Step 6: Melt the semisweet chocolate and let it cool slightly. In a chilled bowl, whip 2 cups of heavy cream with sugar and vanilla extract until stiff peaks form.
Step 7: Gently fold the melted chocolate into the whipped cream to create a smooth mousse.
Step 8: Using a springform pan, layer one cake layer, then spread a thick layer of chocolate mousse on top. Repeat with the second cake layer and mousse. Refrigerate for about 2 hours to set.
Step 9: Heat ½ cup heavy cream until just boiling, then pour it over the chopped bittersweet chocolate. Let sit a few minutes, then stir until smooth.
Step 10: Stir in the corn syrup and butter until the ganache is glossy.
Step 11: Remove the mousse cake from the refrigerator and spread the ganache evenly over the top. Chill briefly if needed to set before serving.

Tips & Variations

For a richer mousse, use high-quality semisweet chocolate and whip the cream well but avoid overwhipping to keep it smooth.
Substitute hot coffee with strong brewed espresso for a deeper chocolate flavor.
Try adding a tablespoon of your favorite liqueur to the mousse for an adult twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow the cake to come to room temperature for about 15 minutes before serving. Reheat is not recommended as it may affect the mousse texture.

How to Serve

A slice of layered chocolate cake sits on a white plate with a white marbled surface underneath. The cake has three distinct layers: a dense, dark chocolate base layer at the bottom with a rough texture, a thick middle layer of smooth, light brown chocolate mousse, and a glossy, dark chocolate glaze covering the top, forming a shiny, smooth finish. The slice is neatly cut, showing clean lines between each layer. The background is softly blurred, putting the focus on the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can assemble the cake and refrigerate it for up to 2 days before serving. Just add the ganache topping shortly before serving for the best look and texture.