What does chocolate mousse cake taste like?

It’s rich, airy, and creamy, with a balance between fluffy mousse and tender cake layers.

Can I make chocolate mousse cake without eggs?

Yes—use aquafaba or a store-bought egg replacer for an eggless version.

Layer dark, milk, and white chocolate mousses over a cake base, chilling between layers.

Yes—wrap slices tightly and freeze up to a month. Thaw overnight in the fridge.

A no-bake version with a biscuit crust and simple whipped cream–chocolate mousse is quick and reliable.

Rich and airy chocolate mousse cake with cream, cocoa, and ganache. Perfect for celebrations or an indulgent family dessert.

Scale

1 cup (125g) all-purpose flour – provides structure
½ cup (50g) unsweetened cocoa powder – adds depth and richness
1 cup (200g) granulated sugar – balances bitterness and aids texture
2 cups (480ml) heavy cream – for that airy, melt-in-your-mouth feel
8 oz (225g) high-quality chocolate (dark, milk, or white) – the main flavor profile
¼ cup (30g) powdered sugar – for light sweetness in the mousse
3 large eggs – or aquafaba for an eggless chocolate mousse cake recipe
1 tsp espresso powder – enhances chocolate depth
1 tbsp amaretto or coffee liqueur – optional, for a gourmet touch
Ganache or mirror glaze – for a polished finish
Fresh berries or toasted nuts – contrast and freshness
Coconut cream for dairy-free chocolate mousse cake
Gluten-free flour blend for a celiac-friendly base
Stevia or monk fruit for sugar-free sweetness

Bake the Base: Preheat oven to 350°F (175°C). Whisk flour, cocoa, and sugar. Beat in eggs (or substitute), then fold in wet ingredients. Bake in a greased 9-inch pan for 20–25 minutes. Cool completely.
Make the Mousse: Melt chocolate gently over a bain-marie. Whip cream until soft peaks form, fold in melted chocolate and any flavor additions.
Layer the Cake: Spread half the mousse over the cooled cake base, add a second thin cake layer if desired, top with remaining mousse.
Chill: Refrigerate for 4–6 hours, or overnight for best set.
Decorate: Drizzle ganache, glaze, or add toppings.

For a gluten-free option, use a gluten-free flour blend or make the cake flourless.
Dairy-free version: replace cream with coconut cream and use dairy-free chocolate.
Store in the refrigerator for up to 4 days or freeze for up to 1 month.

Keywords: chocolate mousse cake