Dark Chocolate Mousse Cake


by: Vicky

To give your cake a professional look, construct it in a springform pan the same size you used to bake the cake-you can wash out and use the one you baked the cake in. Take out the bottom and line the inside of the ring with plastic wrap, in case the bottom doesn’t fit perfectly which would cause the filling to leak if it is very liquid. Put the bottom back in and alternate the cake layers with layers of frosting. When the cake is assembled, chill it for a few hours or overnight, take it out of the mold, and peel away the plastic. The cake shown here is made from 2 layer cakes, each cut in half crosswise to make 4 layers. The bottom 5 layers are covered with chocolate mousse. The top layer and sides of the cake can be covered with chocolate glaze, ganache, or chocolate buttercream.


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serves: 1

2 inches round chocolate sponge cakes 9 by 1 1/2

1 1/2 cups simple syrup, flavored with coffee, rum, Cognac, or bourbon (optional)

3 cups or slightly more chocolate mousse

3 cups chocolate or coffee buttercream, dark chocolate glaze, or ganache (optional)

Nutrition Facts
Dark Chocolate Mousse Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 3744

  • Total Fat: 203.4 g
  •     Saturated Fat: 112.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 1911 mg
  • Sodium: 1167.8 mg
  • Total Carbs: 412.6 g
  •     Dietary Fiber: 7.3 g
  •     Sugars: 299.5 g
  • Protein: 65.3 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Using a serrated knife, cut each of the cake layers in half crosswise, for a total of 4 layers. Reserve one of the bottom halves for the top of the cake. The smooth surface will make it easier to spread the buttercream.

2.  Line the bottomless ring of a springform pan-the one you baked the cake in is fine-with plastic wrap and replace the metal bottom. Place 1 cake layer in the pan and brush it with 1/4 to 1/3 cup simple syrup. Spread one-third of the mousse over it with an offset spatula.

3.  Add a second cake layer, brush with syrup, cover with mousse as before.

4.  Repeat for the third layer. If the cake layers are fragile, use the bottom of another springform pan or a cardboard ring to support a layer as you move it.

5.  Use the reserved bottom layer, turned over, as the top layer and brush with the syrup. Chill the cake in the springform pan for at least 30 minutes to firm up the mousse.

6.  Run a knife around the inside of the springform pan and snap open and remove the ring and plastic wrap. Smooth the sides of the cake with a metal spatula. If using buttercream, dollop it on top of the cake and spread it evenly. With a spatula, scrape up buttercream that accumulates around the edges of the cake and use it to frost the sides.

7.  If using chocolate glaze or ganache, set the cake on a cake rack set on a sheet pan and pour just enough of the hot glaze or ganache over it to thinly coat the top and sides to create a first coat. Chill the cake for at least 15 minutes. Pour the remaining glaze over the cake. You may find it helps to hold the cake in one hand-the metal plate from the springform pan supports it-and gently rotate it, angling it here and there, so the glaze coats it evenly. Let cool for 30 minutes or so before serving.

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