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–+ servings
One slice of chocolate chocolate mousse cake on a plate.

Best Chocolate Mousse Cake Recipe

Amanda
Chocolate chocolate mousse cake! Layers of rich fudgy decadent dark chocolate cake with luxurious chocolate cream cheese mousse covered in chocolate cream cheese frosting. It is chocolate heaven and perfect for a special occasion!
5 from 4 votes
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Prep Time 1 hour
Baking and Cooling 2 hours
Course Dessert
Cuisine American
Servings 18 servings

Equipment

  • 8 inch cake pans
  • Parchment Paper
  • Handheld or stand mixer
  • Mixing bowls
  • Rubber Spatula
  • Offset spatula

Ingredients
 

Cream Cheese Mousse

  • 1 and ¼ cups (248 grams, 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 (254 grams) all purpose flour do not pack the flour in the cup
  • 2 cups (422 grams) granulated sugar
  • 1 cup (92 grams) natural cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • ½ cup (126 grams) whole milk 2 % will also work
  • ½ cup (122 grams) sour cream full fat, can also use plain whole milk greek yogurt
  • ½ cup (118 grams) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (186 grams) hot coffee can mix 2 teaspoons of instant espresso powder with 1 cup of hot water

Chocolate Cream Cheese Frosting

  • 6 tablespoons salted butter room temperature
  • 4 and ½ oz cream cheese full fat, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plus 2 tbsp natural cocoa powder
  • 2 cups plus 10 tablespoons powdered sugar
  • 4 and ½ tablespoons 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 350°F. You can use a stand mixer or handheld mixer.
  • Add the flour, sugar, baking soda, baking powder, salt, and cocoa powder to a large bowl, beat together on low speed.
  • Add the milk, eggs, sour cream, vanilla, and vegetable oil to the dry ingredients, beat on medium speed until combined.
  • Add the hot coffee, beat well, but do not over mix.
  • Divide the batter evenly between the cake pans. Bake 2 cakes at a time, position them on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 20-22 minutes or until a toothpick comes out with a few crumbs. Repeat with the third cake when done.
  • Allow the cakes to cool before filling and frosting.

Chocolate Cream Cheese Frosting

  • Place the butter and cream cheese in a medium bowl, beat on medium 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 speed, 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 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.

Notes

*Dark chocolate in the cream cheese mousse is a must, milk or semisweet will not taste right.
* You can make everything the day before if needed. 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.
Storage:
Refrigeration Instructions
The chocolate mousse and frosting needs to be refrigerated because of the cheese. Place plastic wrap on the exposed 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 the chocolate chocolate mousse cake in an airtight container or wrap really well in plastic wrap and foil, freeze for up to 3 months.
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