Chocolate layered mousse cake! First up, there's this awesome chocolate cream cheese mousse without gelatin. A mix of cream cheese tanginess and dark chocolate richness is just next level. It's all smooth and velvety, making you want to do a little happy dance with each bite. Then, you hit the chocolate cake layers – dense, moist, and just the right kind of chocolatey. It's like the mousse's cool partner in crime, creating this perfect balance. But wait, there's more! The chocolate cream cheese frosting is the real MVP. It's sweet, creamy, and wraps the whole thing up in a delicious hug. This chocolate chocolate mousse cake is basically a flavor explosion!

This easy chocolate mousse cake is perfect for special occasions! The cream cheese mousse recipe doesn't require gelatin making it stress free and easy to make the day before a birthday or anniversary. It will definitely be a showstopper on your dessert table!
This chocolate cake with chocolate mousse was inspired by my chocolate cake with chocolate ganache, chocolate cake with cream cheese frosting, chocolate mascarpone mousse recipe and Nutella cheesecake brownie recipe.
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Why you'll love this chocolate mousse cake recipe
One irresistible reason to love this cake is its creamy and decadent texture, thanks to the luscious cream cheese mousse cake filling. The combination of cream cheese adds a rich and tangy element that perfectly complements the sweetness of the chocolate, creating a velvety smooth filling that melts in your mouth.
The play of textures is another key factor that makes chocolate mousse cake a favorite. The airy and light consistency of the mousse contrasts with the dense and moist layers of the deep dark chocolate cake. Each bite offers a journey for the senses, creating a blend of velvety mousse and indulgent cake.
This is the best chocolate mousse cake recipe because of the allure of the enchanting cream cheese chocolate frosting. This decadent layer not only adds an extra dimension of flavor but also provides a luscious and smooth finish to the cake. The combination of cream cheese and chocolate creates a heavenly balance that enhances the overall taste, making it a delish treat for chocolate enthusiasts.
Equipment
Ingredients
You'll need the following ingredients to make this chocolate chocolate mousse cake and mousse:
- Natural cocoa powder doesn't require extra blooming or any other steps and still packs amazing chocolate flavor.
- Hot coffee is a must when it comes to baking with chocolate. Coffee brings out the chocolate flavor and adds depth to chocolate recipes, I highly recommend using it in the cream cheese mousse and cake.
- Heavy cream in the cream cheese mousse and frosting must be full fat. Adding heavy cream to the frosting creates volume and a fluffier frosting.
- Cream cheese in the cream cheese mousse and frosting adds tang and dimension making the cake more complex and not just one note of chocolate flavor. Philadelphia cream cheese mousse is best, block style cream cheese is ideal for baking.
See recipe card for quantities.
Substitutions
- If you don't want the tang from cream cheese, mascarpone is another cheese you could use in the cream cheese mousse recipe.
- Breaking up the chocolate can be done using vanilla cake instead of chocolate, vanilla and chocolate is always a hit!
- Topping this triple chocolate mousse cake with raspberry sauce would be pure bliss!! Chocolate and berries is a match made in heaven in chocolate moussecake.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
How to make chocolate chocolate mousse cake:
Step 1: Place the dark chocolate chips in a medium heat safe bowl. Add 1 cup of the heavy cream in a medium saucepan, bring to a simmer (do not boil) whisk in the instant espresso powder until dissolved. Pour the espresso cream over the chocolate chips, add the salt and vanilla extract. Let sit for 5 minutes. After 5 minutes, whisk until the chocolate is melted and the mixture is homogeneous, set aside to cool. Place the cream cheese into the cooled down chocolate cream mixture, using beaters, beat until completely combined and smooth.
Step 2: Beat the heavy cream until stiff peaks form, add it to the chocolate mixture. Start folding it it.
Step 3: Fold the whipped cream into the chocolate mixture until fully combined but do not over mix, do not deflate the whipped cream. Place in the refrigerator until ready to fill the cake.
Step 4: Grease an 8 inch cake pan with a parchment round, you can cut parchment paper into a circle that covers the bottom of the cake pan.
Step 5: Prepare the chocolate cake, divide it evenly between 3 cake pans. Bake and set aside to cool.
Step 6: Once the cakes have cooled down, add 1 ½ cups of the mousse between each layer and on top of the cake.
Step 7: Cover the rest of the cake with the cream cheese mousse. This will act as a crumb coat before coating it with the frosting. Place in the refrigerator while you make the frosting.
Step 8: Make the chocolate cream cheese frosting, making sure its smooth and fluffy. Coat the cake with it, making sure its evenly distributed.
Hint: Use the back of a spoon to create beautiful swoops in the frosting, it doesn't require any fancy piping technique but looks just as pretty!
Pro tips
- Use a spatula and gentle, sweeping motions to combine the mousse components. Ensure that there are no streaks of whipped cream or pockets of unmixed chocolate. The goal is to maintain the cream cheese mousse's volume and create a homogenous texture. Take your time and fold with precision for a velvety consistency.
- The cream cheese must be room temperature, soft to the touch. If you do not have time to take the cream cheese out, you can pop in the microwave for 5 seconds at a time until it is soft.
- Beat the frosting for a few minutes to create a fluffy and luxurious mouthfeel on the chocolate chocolate mousse cake!
FAQ
Do I have to use coffee in the cake recipe?
If you do not have access to instant espresso, coffee, or brewed coffee you can use hot water but I highly recommend using it because of the chocolate flavor it brings out.
How do I frost a 3 layered cake?
I like to use an offset spatula, the smaller size is best because it's easier to hold. The cake will taste the same if the frosting isn't perfect on the outside, just make sure to evenly coat the cake. Using the back of a spoon to make swoops is pretty and effortless.
Can I make the mousse and frosting the day before making the cake?
Yes! Place the mousse on the counter for 20 minutes or so to get pliable for filling the cake and the frosting about an hour to get pliable for frosting. You can also wrap the cake layers and leave them at room temperature for a day before assembling.
I don't like a ton of frosting, can I cut the recipe in half?
Yes! Cut the frosting recipe in half and only frost the sides of the cake since the mousse is already on top of the cake.
Storage
Refrigeration Instructions
The chocolate mousse and frosting needs to be refrigerated because of the cheese. Place plastic wrap on the exposed dark chocolate cake where it's cut and wrap the entire thing in plastic wrap and foil or an airtight container. Keep refrigerated for up to 3 days, the longer the cake is in the refrigerator the more dry the cake layers will be.
Freezing Instructions
Place in an airtight container or wrap really well in plastic wrap and foil, freeze for up to 3 months.
Related
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📖 Recipe
Chocolate Chocolate Mousse Cake
Equipment
- 8 inch cake pans
- Parchment Paper
- Handheld or stand mixer
- Mixing bowls
- Rubber Spatula
- Offset spatula
Ingredients
Cream Cheese Mousse
- 1 cup (8oz) dark chocolate chips
- 1 cup (8oz) heavy cream
- 1 teaspoon instant espresso powder
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 8 oz (1 cup) cream cheese room temp (soft to the touch)
- 1 cup (8oz) heavy cream cold (for the last step of the recipe)
- ½ cup powdered sugar
Chocolate Cake
- 2 cups all purpose flour do not pack the flour in the cup
- 2 cups granulated sugar
- ¾ cup natural cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup hot coffee
Chocolate Cream Cheese Frosting ( see notes below about frosting quantity)
- 8 tablespoon salted butter room temperature
- 6 oz cream cheese full fat, room temperature
- 1 teaspoon vanilla extract
- ¾ cup plus 3 tbsp natural cocoa powder
- 3 ½ cups powdered sugar
- 6 tablespoon heavy cream
Instructions
Chocolate Cream Cheese Mousse
- Place the dark chocolate chips in a medium heat safe bowl.
- Place 1 cup of the heavy cream in a medium saucepan, bring to a simmer (do not boil) whisk in the instant espresso powder until dissolved.
- Pour the espresso cream over the chocolate chips, add the salt and vanilla extract. Let sit for 5 minutes.
- After 5 minutes, whisk until the chocolate is melted and the mixture is homogeneous, set aside to cool.
- Using beaters or the whisk attachment, beat the other cup of heavy cream and powdered sugar until stiff peaks form, set aside.
- Place the cream cheese into the cooled down chocolate cream mixture, using beaters, beat until completely combined and smooth.
- Fold the whipped cream into the chocolate mixture until fully combined but do not over mix, do not deflate the whipped cream.
- Place in the refrigerator until ready to fill the cake.
Chocolate Cake
- Prepare three 8 inch cake pans by greasing them and placing parchment paper circles on the bottom.
- Preheat the oven to 300°F
- Add the flour, sugar, baking soda, salt, and cocoa powder to a large bowl, whisk together.
- Add the buttermilk, eggs, vanilla, and vegetable oil to the dry ingredients, mix well.
- Add the hot coffee, mix well.
- Divide the batter evenly between the cake pans. Bake for 25-30 minutes or until a toothpick comes out with a few crumbs.
- Allow the cakes to cool before filling and frosting.
Chocolate Cream Cheese Frosting
- Place the butter and cream cheese in a medium bowl, beat until combined and smooth.
- Add the vanilla and cocoa powder, beat until smooth.
- Add the powdered sugar and heavy cream. With the mixer on low, beat until incorporated, raise the mixer to medium and beat until smooth, beat on high until fluffy, about two minutes. scraping down the bowl as needed.
Assembling the cake
- Place 1 ½ cups of mousse on top of the bottom cake layer, spread it out evenly to the edge of the cake.
- Place the other cake on top, top with 1 ½ cups of mousse
- Place the third cake on top, top the cake with 1 ½ cups of mousse, spreading it out evenly
- With the remaining mousse, cover the cake creating a crumb coat, it will not be enough to cover it thoroughly, just enough to fill in the layer gaps. See photo in recipe steps for reference.
- Cover the cake evenly with the chocolate cream cheese frosting.
Bridget says
The most decadent and intense chocolate flavor!!
Jane says
Such a hit for my friends birthday
Lee says
Also, a weighed 8oz of chocolate chips is more than a cup. I would love to make this, but your instructions are very confusing. The mousse calls for 1/2 cup of powdered sugar, but there’s no where in the instructions that states when to add it. Would you please clarify? TIA
Amanda says
Hi there! The powdered sugar is beat with the heavy cream to make whipped cream. The cup measurements are for people who do not have a scale, ganache is equal parts heavy cream and chocolate- if you are using 8 oz of weighed chocolate then you use 8 oz of heavy cream. If someone wants to make this without a scale they will have to use 1 cup to 1 cup even if it is slightly off.
Ana Ramos says
I notice you dont use baking powder for your chocolate cake. Am i reading right? Was it inadvertently left out or the recipe is right the way it's been written. Thank you.
Amanda says
Hi there! The recipe is correct, it calls for 2 teaspoons of baking soda.
Zainab says
This cake is everything I wanted from a chocolate cake! It's so soft and flavourful and so addicting! The only alterations I made was reducing the sugar in the cake by 1/2 cup and I added a little more cream cheese for the frosting because I like a more prominent cream cheese flavor. I'll definitely be making this again
Amanda says
Oh my gosh, thank you so much!! I love that you added more cream cheese, and I'm glad reducing the sugar worked! I appreciate you leaving a review 🙂
Sissel says
Hands down the best chocolate cake I have ever had. I've made it several times and it is a family favourite. The hardest part about this is waiting for it to cool before assembling it because it is THAT good. I usually put it in the freezer so I can eat it quicker 🙂
Amanda says
The best compliment!! Haha, I love that, Ive definitely used the freezer to speed up the process too! Thank you so much:)
Ashleigh says
I really want to make this in either a sheet pan or 9x13. Any suggestions? I’m bringing it to work so it’s easier in one of those 2 pans. Thanks
Amanda says
Hi Ashleigh! I would make it in a 9X13 pan and just top with the mousse and skip the frosting 🙂