• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Clove and Cumin
  • About
  • Recipes
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Privacy Policy
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • Banh Mi - Vietnamese Sandwich Baguette
      Banh Mi Bread Recipe - Vietnamese Sandwich Baguette
    • Chicken Manchurian
      How To Make Chicken Manchurian - Indo Chinese Recipe
    • Delicious Falafel Sandwich
      What to serve with Falafel Pitas - 24 BEST sides
    • Falafel Pita Sandwich
      Best Falafel Pita Sandwich Recipe With Salad & Sauce
    • Greek Salad with Mediterranean Dressing
      Easy Greek Salad Recipe with Mediterranean Dressing
    • Turkish Sumac Onions
      Easy Turkish Sumac Onions Recipe | Red Onion Salad
    • A bowl of Indian Mint Sauce
      Indian Mint Sauce Recipe | Green Yogurt Chutney
    • A bowl of Greek Tzatziki sauce.
      Low Carb Greek Tzatziki Sauce - 5 Minute Recipe
    • Easy Mango Mousse
      Easy Mango Mousse Recipe With Just 3 Ingredients
    • Turkish Bread
      Turkish Pide Bread Recipe | No Knead Ramazan Pidesi
    • Delicious Orange Scones
      Glazed Orange Scones - Panera Bread Copycat Recipe
    • Delicious falafel
      Perfectly Crispy Falafel Mix Recipe | Step-By-Step
    Home » Desserts

    Chocolate Mousse Cake Recipe

    July 12, 2021 by Lima 40 Comments

    Jump to Recipe Jump to Video Print Recipe

    This decadent Chocolate Mousse Cake Recipe is a chocolate lover's dream. Its a moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress free centerpiece for your next dinner party!

    Chocolate Mousse Cake

    What makes this the best Chocolate Mousse Cake?

    • Ridiculously delicious
      • Mousse is rich, airy and luscious
      • Ganache is intensely chocolaty and smooth
      • Cake offers the perfect neutral canvas
    • Able to make ahead
      • Make it up to 2 days ahead
    • Simple stress-free dessert
      • Easy to find ingredients
      • Full directions including step by step directions and tips provided
    • Guaranteed crowd pleaser
      • Chocolate lover's dream
      • Stunning centerpiece
    • Chocolate mousse recipe without eggs
      • Uses gelatin

    This Chocolate Mousse Cake Recipe is the ultimate chocolate dessert and is perfect for a dinner party or a special occasion like Valentine's Day or Mother's Day. You're going to love it!

    Delicious Chocolate Mousse Cake

    What goes in this Chocolate Mousse Cake

    Chocolate cake

    Chocolate Cake Ingredients

    In addition to the usual cake ingredients like sugar, flour, eggs and unsalted butter, this chocolate cake recipe uses a cup of hot coffee to deepen and intensify the chocolate flavor. The coffee needs to be hot because the hot liquid helps the cocoa powder to dissolve. If you don't like coffee - feel free to use hot water.

    The quality of the unsweetened cocoa powder actually makes a big difference. Premium gourmet brands of cocoa powder like Ghirardelli and Valrhona does make a difference in case you want to splurge.

    Vanilla extract is used in this recipe to boost the flavor of the chocolate so that it does not compete with the flour, eggs and butter. Vanilla extract also helps 'unify' all the flavors in the cake. Its a little bit like salt - not necessarily adding flavor to the cake but missed when not used.

    Chocolate mousse

    Chocolate Mousse Ingredients

    This easy chocolate mousse is made with heavy cream, milk, chocolate chips and gelatin. its literally a chocolate lovers dream! I highly recommend using gelatin in this recipe as it provides stability and body to the rich chocolate mousse without changing the original taste and texture.

    Chocolate ganache

    Chocolate Ganache Ingredients

    Chocolate ganache is one of the easiest frostings that you can make. Because it uses only two ingredients, the quality of the chocolate again, really matters. Using small chocolate chips or a finely chopped chocolate bar makes it easier to melt the chocolate faster. There is no need to add vanilla to chocolate ganache as there are no competing flavors.

    Dark or semi-sweet chocolate can make the ganache bitter. Adding a little corn syrup or sugar helps cut the bitterness.

    How to make this Chocolate Mousse Cake

    Chocolate cake layers - make same day or the day before

    Step One: Preheat oven to 350°F.

    Step Two: Line the bottom of two 8 inch springform pans with parchment paper. Spray the inside of the cake pan and parchment with non-stick cooking spray.

    Line the cake pans

    Step Three: In a separate bowl mix the chocolate cake dry ingredients well so that all the dry components are evenly distributed.

    Chocolate Cake Dry Ingredients
    Mix the Dry Ingredients

    Step Three: Make the batter. In a large mixing bowl, whisk the wet ingredients - eggs, coffee, milk, vegetable oil and vanilla extract until evenly combined. Add the dry ingredients and whisk until combined.

    Make the batter

    Step Four: Bake the cake. Pour half of the cake batter into each of the cake pans and place on a baking sheet. Place the baking sheet with the cake pans into the middle oven rack. Bake for about 30 minutes, checking after 27 minutes a baking times can vary. The cake is done when a toothpick inserted into the center comes out clean.

    Pour batter into two pans

    Step Five: Cool the cakes. Remove the cakes from the oven and allow to cool completely in the springform pan on a wire rack

    Cool the Cake

    Chocolate mousse - make the day before

    Step One: Bloom the gelatin. In a small bowl add the hot water and the gelatin powder, Stir. Allow the gelatin to bloom for at least 20 minutes.

    Step Two: Melt the chocolate. Place the chocolate in a heat proof large bowl. In a small pot, bring the milk to boil, stirring occasionally. Pour half the boiling milk on top of the melted chocolate and let the mixture stand for about a minute. Stir gently with a whisk until fully combined. Add the remaining milk and mix thoroughly.

    Melt chocolate

    Step Three: Make a ganache. Using a hand blender, whisk the chocolate mixture into a glossy, silky ganache on medium speed. Add the bloomed gelatin and whisk until all the gelatin has dissolved. The ganache should have the consistency of mayonnaise. Allow the ganache to cool to room temperature.

    Make a ganache

    Step Four: Fold in the whipped cream. Once the ganache has cooled, whip the heavy whipping cream into medium stiff peaks on high speed which an electric mixer or a stand mixture fitted with a whisk attachment. Using a rubber spatula fold in about a cup of the whipped cream into the cooled ganache. Pour the mixture into the remaining whipped cream and gently fold until fully incorporated. Do not overmix, a few white streaks are ok as overmixing will deflate the mixture. Cover the mousse with plastic wrap so that the plastic presses directly on the surface. This will help prevent a skin from forming. Refrigerate at least 12 hours (overnight) to set. The cake is much easier to assemble if the mousse is cold.

    Fold in the whipped cream

    Chocolate ganache- make the day before

    Step One: Melt the chocolate. Place the chocolate chips or chopped chocolate in a medium heat proof bowl. In a small saucepan, heat the cream on medium heat until it just begins to simmer. Pour the hot milk over the chocolate chips and allow to sit for about 3 minutes.

    Melt chocolate

    Step Two: Make the chocolate ganache. Using a small rubber spatula mix the chocolate and cream until fully combined. Let the ganache cool completely. Once the ganache is cool, let the ganache rest for at least 20 minutes so it can thicken before frosting the cake. You can also make the ganache in advance and keep it in the refrigerator before using it to frost the cake.

    Make a ganache

    Assemble the cake - day of

    Step One: Make the cake layers. Trim the top of each cake so that it is level and of equal height. Then slice each cake in half so that you have four layers.

    Step Two: Layer the cake. Place a circle of cake on a serving platter or cake stand to form the bottom layer. Place some strips of parchment under the sides so that the exposed part of the plate or cake stand is covered for easy clean up later. Take about 1 ½ cups of the creamy chocolate mousse and spread on top. Flatten the top with a spatula. Repeat this process twice - you will have used ¾ of the mousse. Put the last circle of cake on top as the top layer. Spread a thin layer of any remaining chocolate mousse filling around the sides and top as a crumb layer. Run a bench scraper along the top and sides to smooth out the crumb coat. 

    Step Three: Refrigerate the cake. Chill the cake for at least 1 hour (or overnight), so that the mousse can firm up.

    Refrigerate the cake

    Frost and decorate the cake

    Step One: Remove the cake from the fridge. Remove the cake tin and peel off the parchment. Position the cake in the center of serving plate or cake stand.

    Step Two: Frost with the chocolate ganache. Pour half of the ganache on top and smooth the top with an icing spatula or bench scraper. Frost the cake the sides of cake smoothing the sides.

    Layer the cake

    Step Three: Decorate. If desired, top with fresh berries and/or chocolate shavings. Chill the cake, uncovered in the refrigerator for 4 hours before serving.

    Decorate with Berries

    Tips for making the best Chocolate Mousse Cake

    • When making ganache, it helps to chop the chocolate chips or chocolate bars into the smallest pieces possible so that it dissolves quickly.
    • Unsweetened powdered cocoa, regardless of brand is difficult to fully dissolve in cold liquids. Use hot coffee or hot water to dissolve unsweetened powdered cocoa quickly.
    • Vanilla extract helps intensify the flavor or chocolate when it is combined with competing flavors like flour and butter. It also helps to unify all the flavors. Adding vanilla to ganache does not help much because the only other ingredient other than chocolate is heavy cream which enhances but does not compete with the chocolate flavor.
    • Using gelatin in chocolate mousse makes it more stable and stops it from dripping over the sides of the cake.
    • Always mix or sift the dry cake ingredients to make sure that all the dry ingredients are evenly distributed.
    • Chilling the cake for at least an hour (or overnight) before frosting with ganache helps the mousse set leading to a firmer cake.
    • It is best to allow the chocolate mousse to chill in the fridge for at least 12 hours so that the mousse can set.
    • The mousse is best served cold so chill the cake, uncovered in the refrigerator for 4 hours before serving.
    Chocolate Mousse Cake

    Make ahead

    You can make the cake up to two days ahead as long as it is covered and stored in the refrigerator.

    All three components, the cake, mousse and ganache can be made up to two days ahead and assembled later as long as it is stored in an airtight container or covered with plastic wrap in the refrigerator. The chocolate mousse is best used straight away so that it is at its most fresh and peak of its texture.

    Chocolate Mousse Cake

    Refrigerating Chocolate Mousse Cake

    You can store this Chocolate Mousse Cake covered in the fridge for about 3 days.

    Chocolate Mousse Cake

    Nutrition

    Each slice of Chocolate Mousse Cake has about 629 calories, 30.1g of fat and 84.7g of carbohydrates (80.6g of net carbs).

    This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

    Macro Crumb - Chocolate Mousse Cake

    Variations

    • Chocolate Hazelnut Mousse Cake: Add about ⅓ cup of hazelnut paste to the chocolate prior to pouring on the hot milk. Decorate with hazelnuts.
    • Triple Chocolate Mousse Cake: Divide the mousse ingredients by a third. Instead of using one type of chocolate, make three bathes using white, milk and dark chocolate. Layer the cake starting with the different flavors of mousse. Decorate the cake with white and dark chocolate chips. You could also decorate with strawberries dipped in dark and white chocolate.
    • Chocolate Pumpkin Cinnamon Mousse Cake: Use dark chocolate for one batch of mousse filling and pumpkin mixture for the other. To make the pumpkin mixture: simmer the milk with about ⅓ cup of pumpkin puree and ½ teaspoon of powdered cinnamon. Allow the mixture to cool, then fold in the sweetened whipped cream.
    Delicious Chocolate Cake

    FAQs

    How long does chocolate mousse last?

    Chocolate mousse stored in an airtight container will last in a refrigerator for about 4-5 days. It is best to allow chocolate mousse to chill in the fridge for at least 12 hours so that the mousse can set. Chocolate mousse is best eaten at room temperature so take it out about a half hour prior to serving.

    What is mousse cake made of?

    Dessert mousses are typically made with whipped cream, egg whites, sugar and a flavoring agent like pureed fruit, chocolate, cardamom and mint. Mousse cakes typically have at least a firmer non-mousse layer made up of cake, crepe or graham cracker crusts.

    Is mousse made up of raw eggs?

    Some mousse recipes uses raw eggs. Its always best to modify the recipe so that the eggs are cooked or substituted with modified eggs or other alternatives like gelatin, to avoid salmonella poisoning.

    What if my ganache is too runny?

    There are two ways to tackle runny ganache: (1) you can cover the ganache container with plastic wrap and allow it to sit in the refrigerator for about an hour. (2) add more chocolate.

    I would not add more gelatin because this will introduce more water.

    Chocolate Mousse Cake

    More dessert recipes

    • Salted Caramel Frosting - Salty, sweet and delicious, Salted Caramel Frosting instantly elevates every dessert from basic to EPIC with the least amount of effort. Its so delicious – its hard to stop eating it out of the mixing bowl!
    Salted Caramel Frosting
    • Mini Blueberry Pies - If you love those pops of sweet, plump blueberries and crisp, flaky pie crust soaked in melted vanilla ice cream, this recipe is for you… Not only is this an extremely elegant dessert but if you have some pastry already on hand, (store bought is fine), you can have these pies on the table within 30 minutes ..
    Mini Blueberry Pies

    Shemai – Creamy Vermicelli in Sweet Rose Infused Cream - there is something irresistible about the cool, silky strands of roasted vermicelli suspended in rose infused cream. This is a celebratory dish served in the Indian subcontinent, typically cooked by a loved one to mark an important occasion and new beginnings.

     Shemai – Creamy Vermicelli in Sweet Rose Infused Cream

    Finally, if you make this recipe

    I'd love to hear how it went - please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

    Chocolate Mousse Cake
    Print Recipe
    5 from 17 votes

    Chocolate Mousse Cake

    This decadent Chocolate Mousse Cake Recipe is a chocolate lover's dream. Its a moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress free centerpiece for your next dinner party!
    Prep Time1 hour hr
    Cook Time40 minutes mins
    Chilling Time1 day d
    Total Time1 day d 1 hour hr 40 minutes mins
    Course: Dessert
    Cuisine: American, French
    Keyword: chocolate cake, chocolate mousse cake, chocolate mousse cake recipe
    Servings: 12 people
    Calories: 629kcal
    Author: Lima

    Equipment

    • Stand mixer fitted with whisk attachment or electric mixer
    • Two 8 inch cake pans
    • Parchment
    • wire rack

    Ingredients

    Chocolate Cake

    • 1 ¾ cups granulated white sugar (400g)
    • 2 cups all purpose flour (245g)
    • ¾ cup unsweetened cocoa powder (75g) natural or Dutch processed
    • 1 ½ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 eggs large
    • 1 cup coffee or water hot
    • 1 cup milk
    • ½ cup vegetable oil
    • 1 ½ teaspoon pure vanilla extract

    Chocolate Mousse

    • 1 packet unflavored gelatine powder (7g)
    • ½ cup hot water
    • 2 cups heavy cream
    • 1 cup whole milk
    • 11.5 oz milk chocolate chips or dark based on your preference

    Chocolate Ganache

    • 8 ounces milk chocolate very finely chopped
    • 1 cup heavy cream

    Instructions

    Chocolate Cake

    • Preheat oven to 350°F. Line the bottom of two 8 inch cake pans with parchment. Spray the inside of the cake pan and parchment with non-stick cooking spray.
      Line the cake pans
    • Make the batter. In a large mixing bowl, whisk the wet ingredients - eggs, coffee, milk, vegetable oil and vanilla extract until evenly combined. Add the remaining dry ingredients and whisk until combined.
      Make the batter
    • Bake the cake. Pour half of the batter into each of the cake pans and place on a baking sheet. Place the baking sheet with the cake pans into the middle rack of the oven. Bake for about 30 minutes, checking after 27 minutes a baking times can vary. The cake is done when a toothpick inserted into the center comes out clean.
      Pour batter into two pans
    • Cool the cakes. Remove the cake from the oven and allow to cool completely in the pans on a wire rack.
      Cool the Cake

    Prepare the Chocolate Mousse

    • Bloom the gelatin. In a small bowl add the hot water and the gelatin powder, Stir. Allow the gelatin to bloom for at least 20 minutes.
    • Place the chocolate in a heat proof medium sized bowl. In a small pot, bring the milk to boil, stirring occasionally. Pour half the boiling milk on top of the chocolate and let the mixture stand for about a minute. Stir gently with a whisk until fully combined. Add the remaining milk and mix thoroughly.
      Melt chocolate
    • Using a hand blender, whisk the chocolate mixture into a glossy, silky ganache. Add the bloomed gelatin and whisk until all the gelatin has dissolved. The ganache should have the consistency of mayonnaise. Allow the ganache to cool to room temperature.
      Make a ganache
    • Once the ganache has cooled, whip the cream into medium stiff peaks in a stand mixture fitted with a whisk attachment. Using a rubber spatula fold in about a cup of the whipped cream into the cooled ganache. Pour the mixture into the remaining whipped cream and gently fold until fully incorporated. Do not overmix, a few white ribbons are ok as overmixing will deflate the mixture.
      Fold in the whipped cream

    Assemble and chill the cake

    • Make the cake layers. Trim the top of each cake so that it is level and of equal height. Then slice each cake in half so that you have four layers.
    • Layer the cake. Place a circle of cake on the bottom. Take about 1 ½ cups of mousse and spread on top. Flatten the top with a spatula. Repeat this process twice - you will have used ¾ of the mousse. Put the last cake circle on top. Use the remaining mousse around the sides and top as a crumb layer. Run a bench scraper along the top and sides to smooth out the crumb coat. Refrigerate the cake for at least 1 -4 hours.
      Refrigerate the cake

    Chocolate Ganache

    • Place the chocolate chips in a medium heat proof bowl. In a small saucepan, heat the cream on medium heat until it just begins to simmer. Pour the hot milk over the chocolate chips and allow to sit for about 3 minutes.
      Melt chocolate
    • Using a small rubber spatula mix the chocolate and cream until fully combined. Let the mixture cool for about 20 minutes before frosting the cake.
      Make a ganache

    Frost the cake

    • Remove the cake from the fridge. Remove the cake tin and peel off the parchment. Position the cake in the center of serving plate or cake stand. Pour half of the ganache on top and smooth the top with an icing spatula or bench scraper. Frost the cake the sides of cake smoothing the sides.
      Layer the cake
    • Top with fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered for 4 hours before serving.
      Decorate with Berries

    Video

    Notes

    Nutrition

    • This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Chocolate Mousse Cake Recipe Nutrition
    « Hibachi Chicken Fried Rice Recipe - Benihana Copycat
    The Best Indian Mango Lassi Recipe »

    Reader Interactions

    Comments

    1. Beth

      July 13, 2021 at 12:03 am

      5 stars
      Yummy! This is such a beautiful and very rich cake! My chocolate lovers are going to be all over this cake! So excited to try this cake and make it with my daughter!

      Reply
      • Lima

        July 13, 2021 at 1:34 pm

        Awesome! Thank you Beth!

        Reply
    2. Maria

      July 13, 2021 at 12:51 am

      5 stars
      Mousse cake is hard to perfect but your is just PERFECT! Thank you for sharing this I really wanted to practice. The chips on a mousse cake is definitely a match.

      Reply
      • Lima

        July 13, 2021 at 1:34 pm

        Thank you! Glad you liked it!

        Reply
    3. Anjali

      July 13, 2021 at 1:27 am

      5 stars
      Omg this chocolate cake is out of this world!! I'm not really a baker, but I was able to make this perfect cake from scratch thanks to your recipe!

      Reply
      • Lima

        July 13, 2021 at 1:34 pm

        Awesome!

        Reply
    4. Sadia Malik

      July 13, 2021 at 2:34 am

      5 stars
      So excited to try this cake looks so rich and delicious

      Reply
      • Lima

        July 13, 2021 at 1:34 pm

        Its awesome! Let me know what you think!

        Reply
    5. Jack

      July 13, 2021 at 3:31 am

      Nice easy to follow process shots definitely helped me make it! Fanastic recipe 🙂

      Reply
      • Lima

        July 13, 2021 at 1:33 pm

        Thank you Jack!

        Reply
    6. Rosemary

      July 13, 2021 at 6:14 am

      5 stars
      Absolutely divine! This chocolate cake has my name all over it I do have chocolate lovers at home and this is a great way to surprise them. Thanks for sharing this simple recipe and the inspiration to make it. Cheers.

      Reply
      • Lima

        July 13, 2021 at 1:33 pm

        Thank you!

        Reply
    7. Alison

      July 14, 2021 at 9:26 pm

      5 stars
      This chocolate cake has gorgeous layers, and a rich chocolate mousse filling' It's my new favorite chocolate cake!

      Reply
      • Lima

        July 15, 2021 at 12:43 am

        Awesome! Mine too!

        Reply
    8. Tara

      July 14, 2021 at 10:36 pm

      5 stars
      Definitely perfect for chocolate lovers! Such a gorgeous cake! I absolutely love those decadent layers.

      Reply
      • Lima

        July 15, 2021 at 12:43 am

        Thank you Tara!

        Reply
    9. Denay DeGuzman

      July 14, 2021 at 11:10 pm

      5 stars
      What a glorious chocolate mousse cake! My daughter assembled this delicious recipe, and the whole family enjoyed it. I wish I could rate this with 10 stars!

      Reply
      • Lima

        July 15, 2021 at 12:43 am

        Thank you so much for your kind words - I love this recipe too!

        Reply
    10. Beth

      July 15, 2021 at 12:12 am

      5 stars
      Such a hit here and was so fun to make! My daughter kept stealing some of the frosting, but this cake turned out so rich and addicting!

      Reply
      • Lima

        July 15, 2021 at 12:43 am

        I couldnt stop eating the frosting either - love chocolate!

        Reply
    11. Stephanie

      July 23, 2021 at 9:57 am

      5 stars
      You had me at chocolate! Chocolate is my weakness and this cake was amazing. I topped it with strawberries for my family.

      Reply
      • Lima

        July 23, 2021 at 6:23 pm

        Awesome! I love strawberries too!

        Reply
    12. Dannii

      July 23, 2021 at 10:56 am

      5 stars
      This might just be the best looking chocolate cake I have ever seen. I will definitely be trying it this weekend.

      Reply
      • Lima

        July 23, 2021 at 6:22 pm

        Wonderful - please let me know how it goes!

        Reply
    13. Beth

      July 23, 2021 at 11:16 am

      5 stars
      Such a decadent and delicious cake! It was a big hit at our dinner party. Thanks!

      Reply
      • Lima

        July 23, 2021 at 6:22 pm

        Thrilled! Thank you so much!

        Reply
    14. Elizabeth

      July 23, 2021 at 11:20 am

      5 stars
      My new favorite cake! So delicious and the mousse is surprisingly light! Great recipe!

      Reply
      • Lima

        July 23, 2021 at 6:21 pm

        So glad that you like it!

        Reply
    15. Jess

      July 23, 2021 at 11:50 am

      5 stars
      This cake is beautiful! I love that you can make it up to two days in advance! Will make prepping for dinner that day so much easier!

      Reply
      • Lima

        July 23, 2021 at 6:21 pm

        Yes and it is better chilled!

        Reply
    16. Madeleine

      April 30, 2022 at 9:39 pm

      5 stars
      Thank you for the recipe. I want to make it this week for my daughter's birthday.
      It looks that in the video the cake is layered inside of a springform pan with
      the mousse.Is this how you do it? Thank you.

      Reply
      • Lima

        July 15, 2022 at 11:27 am

        Yes - I do that because it helps to stabilize the cake and keep it upright. I hope your daughter had a wonderful birthday! Lima

        Reply
    17. Sherry Bradley

      December 18, 2022 at 2:53 pm

      I would like to make this ahead of time. Can you freeze this? If not how long will it last in the refrigerator?

      Reply
      • Lima

        December 18, 2022 at 8:31 pm

        Hello Sherry -You can make the cake up to two days ahead as long as it is covered and stored in the refrigerator. I usually place it in a large plastic bowl, dome side up.

        All three components, the cake, mousse and ganache can be made up to two days ahead and assembled later as long as it is stored in an airtight container or covered with plastic wrap in the refrigerator. The chocolate mousse is best used straight away so that it is at its most fresh and peak of its texture.

        Remember to use your springform pans to help keep your cake straight as you layer it as shown in the picture.

        As a chocoholic, this is my absolute favorite chocolate cake - please let me know what you think!

        Lima

        Reply
    18. Elizabeth

      July 08, 2023 at 8:04 pm

      5 stars
      Oh my, this is definitely a very rich and indulgent cake and a chocolate lover's dream! It will definitely be gobbled up in no time in my house.

      Reply
      • Lima

        July 09, 2023 at 10:45 am

        Thank you! Please let me know if you make it!!

        Reply
    19. Ali

      September 25, 2023 at 11:55 am

      5 stars
      This mousse cake was so delicious!! I made it for my mom’s birthday and she loved it!

      Reply
      • Lima

        September 25, 2023 at 12:38 pm

        Wonderful!

        Reply
    20. Sandi

      November 20, 2023 at 10:05 am

      My chocolate and gelatin is watery. The recipe says it should be like Mayo. What am I doing wrong. Should I add more gelatin.

      Reply
      • Lima

        November 24, 2023 at 12:58 pm

        There are two ways to tackle runny ganache: (1) you can cover the ganache container with plastic wrap and allow it to sit in the refrigerator for about an hour. (2) add more chocolate. I would not add more gelatin because this will introduce more water.

        Please let me know if you have any other questions.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Lima and Tareq

    Hi! Welcome to Clove and Cumin! We are foodies who love to cook!

    Whether you're an aspiring home chef or a seasoned pro, our aim is to inspire, educate, and help you create dishes that rival those of your favorite restaurants.

    Unveiling the secrets to crafting restaurant-quality meals is our specialty. We take pride in delving into global flavors, exploring a world of tastes and techniques, and bringing them into your home kitchen.

    more about us

    KEEP IN TOUCH!

    • Instagram
    • YouTube
    • Facebook
    • Pinterest

    BENIHANA AT HOME

    • Benihana Chicken
      Easy Benihana Hibachi Chicken Recipe {Copycat}
    • Benihana Fried Rice
      Hibachi Chicken Fried Rice Recipe - Benihana Copycat
    • Japanese-Hibachi-Shrimp-v
      Japanese Hibachi Shrimp | Benihana Copycat Recipe
    • Benihana-Vegetables-(Copycat)-2
      Best Hibachi Vegetable Recipe - Benihana Copycat

    AS FEATURED IN

    As seen in with square

    Did you try a recipe?

    Tag @cloveandcumin on Instagram!

    OUR TOP FALL RECIPES

    • Pumpkin Chai Latte with Cold Foam
      Starbucks Iced Chai Latte with Pumpkin Cold Foam
    • French Onion Soup without wine
      Easy French Onion Soup Recipe Without Wine or Alcohol

    Footer

    ↑ back to top

    stay updated

    quick links

    About us

    Privacy Policy

    Accessibility

    Contact

    recipes

    Mains

    Better-Than-Takeout

    Breads

    Pizza

    © Clove and Cumin 2023 | All Rights Reserved