Chocolate Mousse Dome Cake


by: Chi Town Kitchen

If you want to create real drama and impress guests, make this cake in the shape of a dome. The dome is covered with slices of rolled cake which is filled with chocolate mousse. You can use any cake you like for the inside layers, but for the rolled layers you need a cake that's flexible and suitable for rolling, such as butter-enriched sponge cake.


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serves: 1

1 round cake layer at least 9-inch diameter, no more than 1/2-inch thick

1 sheet cake 13 by 17 inches and no more than 1/2-inch thick, suitable for rolling

1 cup simple syrup, flavored with kirsch or other flavoring

12 oz jar apricot or other fruit jam, or 3 cups buttercream, creme mousseline, or other filling

2 tablespoons water

6 cups filling, such as chocolate mousse, Bavarian cream, or creme d'or

Apricot glaze for brushing the outside of the dome (optional)

Whipped cream for decorating (optional)

Nutrition Facts
Chocolate Mousse Dome Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 13276

  • Total Fat: 412.4 g
  •     Saturated Fat: 128.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 2570.4 mg
  • Sodium: 7191.1 mg
  • Total Carbs: 2373 g
  •     Dietary Fiber: 22.8 g
  •     Sugars: 1312.2 g
  • Protein: 135.7 g

how is this calculated?

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1.  Use a 2 1/2 to 3-quart bowl about 9 inches in diameter-1/2 inch one way or the other won't matter. Use the bowl as a template to cut the round cake layer to fit the top of the bowl. If the sheet cake is too stiff to roll, brush it lightly with the simple syrup and cover it with a moist towel for 10 minutes.

2.  Heat the jam in a saucepan with the water until hot but not boiling, and strain. Spread the sheet cake with the strained jam. Roll the cake by pinching along the length of one of the short ends and gradually rolling. As you roll, you may find it helpful to lift the parchment paper on your end. Alternate between pressing, squeezing, and rolling. Roll as tightly as you can. When the cake is rolled, tuck the parchment paper under it and push against the roll with the side of your hand, tightening it as much as possible without causing the filling to ooze out the ends.

3.  Line the bowl with plastic wrap. First, sprinkle the bowl with a little water to get the plastic to cling. With a bread knife, slice the rolled cake into 1/2-inch-thick rounds. Don't slice any thicker than this or you may not have enough to cover the bowl. Arrange the rounds in the bowl, starting at the bottom, until you’ve completely covered the plastic. As you near the edge of the bowl, there may not be room for whole rounds; just trim a little off the sides to make them smaller and finish the cake with these.

4.  Fill the cake-lined bowl with chocolate mousse. Leave room in the bowl for the round cake layer.

5.  Trim the round cake layer so it is just large enough to fit in the bowl, on top of the filling, but inside the rolls so it is not visible when you unmold the cake. Brush with syrup, if desired.

6.  Place the cake in the bowl over the filling and inside the layer of cake rolls. Chill for at least 5 hours and turn it out over a serving dish.

7.  Peel away the plastic. If you like, brush with glaze; and decorate with whipped cream.

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