This Chocolate Mousse Cake is a simple non complicate cake. The cake base is chocolaty with airy yet creamy mousse.

You do need a spring from pan to make this cake as it’s much easier to un assemble the cake once the mousse is set. Also, making sure the whipping cream is 35% is really crucial to get the perfect texture.

Preparation Time: 45 minutes

Bake Time : 15 minutes

Chilling Time : 4-5 hours

Makes : 8″ round cake


For the Cake:

All purpose flour : 1/2 cup

Sugar : 1/4 cup

Unsweetened cocoa powder : 2 tablespoons

Vinegar : 1 teaspoon

Vegetable/canola oil : 2 tablespoons

Water: 1/3 cup

For Chocolate Mousse:

Gelatin : 1 teaspoon

Water : 2 tablespoons

Milk/Dark chocolate chopped : 200 grams

Sugar : 1/2 cup

Heavy cream/whipping cream 35% : 2 3/4 cups


Preheat the oven to 350 degrees F/180 degrees C.

Take a 8″ round springform pan and line it with a parchment paper.

In a small bowl, add all the ingredients listed under for cake, whisk well until the batter is smooth. The batter is thick and that’s perfect.

Add the batter to the pan and bake for 10-12 minutes until a toothpick comes out clean when inserted in the middle. Let it cool, Do no un mould the cake.

In a small container, add water, gelatin and keep aside.

In a microwave safe bowl, melt the chopped chocolate, stir and let it cool down.

In a small saucepan, heat 1 cup of  whipping cream with sugar on medium heat until the sugar is dissolved. Turn off the stove, add gelatin mixture and stir.

Add this mixture to the melted chocolate and stir well to combine.

In a large bowl, add rest of the 1 3/4 cup of whipping cream and beat it with a electric hand mixture until stiff peaks form.

Add one quarter of the whipping cream to the chocolate mixture and combine. Fold in rest of whipping cream to the chocolate mixture and spoon onto the cake and level it.

Place the cake tin in the refrigerator for 4-5 hours.

Un mould the cake right before serving. Add some grated chocolate and serve.