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For those looking for the absolute best chocolate dessert ever, you are in the right place! This rich Chocolate Mousse Cake has a brownie bottom and a light, fluffy mousse topping. Plus, it only requires 8 ingredients!
This is the Best Chocolate Mousse Cake Recipe EVER!
Since we live the small batch life (meaning, I create small desserts and small dinner for two recipes), I created a small batch version of this recipe for a 6-inch springform pan first.
However, I loved it so much so I scaled it up for a regular 9-inch springform pan, too! I will put both versions in the recipe card below.
If you’re one of those people that worries about consuming raw eggs in typical chocolate mousse, this recipe uses a fully cooked egg!
It feels a little like Valentine’s Day today with this chocolate mousse cake for two, but it’s not! It’s just an everyday dessert, made a little fancy with mousse on top.
I reworked my brownies for two recipe to bake them in a springform pan with the goal of piling fluffy chocolate mousse on top.
Easy Chocolate Mousse Cake Ingredients
- Butter. For the bottom brownie layer, we need one stick of unsalted butter (no need to soften the butter, it can be cold from the fridge).
- Sugar. We need sugar for the brownie bottom layer and extra sugar for the mousse on top.
- Cocoa Powder. Unsweetened, natural cocoa powder.
- Vanilla Extract. Use real vanilla extract to enhance the flavor of chocolate. You’ll use it twice: one for the bottom layer and once for the top layer.
- Eggs. We need eggs for the brownie bottom layer and eggs for the mousse.
- Flour. A very small amount of flour to make the brownie on the bottom.
- Heavy Whipping Cream. Ensure the label says ‘heavy whipped cream,’ also called ‘double cream.’
- Semisweet Chocolate. While the brownie layer uses cocoa powder, the mousse uses melted chocolate. I recommend semisweet or bittersweet chocolate so that the final dessert isn’t overly sweet.
How to Make Chocolate Mousse Cake
Preheat the oven to 325 and spray a 9” round springform pan with cooking spray.
In a microwave-safe bowl, add the butter (cut into equal pieces), sugar and cocoa powder. Microwave on HIGH for 30 seconds, and then stop, stir, and microwave for an additional 30 seconds.
Then, stir in the salt and vanilla. Stir the mixture for a few minutes to cool off the butter. Then, add the eggs and stir very well to combine. Finally, sprinkle the flour on top, and then stir well.
Pour the brownie mixture into the pan, and bake for 29-32 minutes (use a toothpick to test the center to see if it’s done). Let cool completely.
For the mousse layer: beat the eggs with the sugar for about 2-3 minutes, until it’s pale yellow and foamy.
Stir in 1 cup of the heavy cream. Then, pour everything into a heavy-bottomed saucepan.
Turn the heat to medium, and stir the mixture constantly until it thickens and coats the back of a spoon, about 3-4 minutes.
Turn off the heat, and remove the heat from the pan. Add the chopped chocolate to the pan, and cover. Let sit undisturbed for 1 minute. After 1 minute, whisk the chocolate to melt it fully. Move the chocolate mixture to the fridge, and let it rests for 1 hour. it will just start to firm up.
Beat the remaining 1 cup of cream with an electric mixer until soft peaks form. Add small portions of the chocolate mixture while beating until it is all combined.
Finally, add the vanilla and beat until combined.
Pour this mousse layer on top of the brownies, and move the entire pan to the fridge to set for at least 4 hours before serving.
Chocolate Mousse Cake Recipe Tips
After baking the brownies in the springform pan, I set them aside to cool. You can do this a day ahead of time, too. My springform pan has 3” sides, but if your pan is a little shorter, it’s fine. My chocolate mousse topping didn’t come all the way to top, so a 2” pan works, too.
I use a springform pan for this chocolate mousse cake for a few reasons. One, it helps shape the mousse into the perfect pile of frosting on the brownie bottom. After a quick chill, just snap the pan open to remove the cake easily. And two, a springform pan is the easiest way to remove a cake from a pan.
But, here’s the deal: this chocolate mousse cake is so delicious, that if you only have my regular cake pan, just use that! The cake might not come out perfectly and look like a perfect slice of cake from a Patisserie, but it will still taste just as delicious! In that case, try dipping your knife in hot water, running it around the edge to release the cake from the pan. From there, I suggest inserting a small spatula and lifting out the cake whole. Alternatively, you can cut a slice first and lift it out before attempting to lift the whole cake.
Let’s eat delicious desserts, regardless of their imperfect appearance, ok? I should be in a help group for my addiction to beautiful desserts.
How to remove a cake from a springform pan:
One tip on removing a cake from a springform pan. Run a knife around the edge of the pan to release the mousse. Place one hand on the bottom of the pan to support the cake while using the other hand to pop open the spring. Then, let the pan fall on your arm (like a bracelet); don’t worry about catching the ring part—worry about the cake!
If you chill the cake before attempting to remove, it helps so much! This chocolate mousse recipe isn’t overly firm or soft, it’s just right. You can pipe it and it will hold its shape, but it will be slightly firmer in the fridge.
One final tip: I don’t recommend chocolate chips for making this mousse because they don’t melt as smoothly as a chocolate bar, but if it’s all you have, it’s fine! You just might have some flecks of chocolate in your final mousse, but it’s still perfectly delicious.
If you’re not up for making the entire chocolate mousse cake, just make the mousse frosting here and serve it in two ramekins with a few raspberries on top.
How to serve this recipe for Mousse Cake
When ready to serve, open the spring on the springform pan, place one hand under the pan and let the rim of the pan fall around your wrist. Move the cake on the bottom layer of the pan to a cutting board to slice and serve.
Storing Mousse Cake
This cake must be stored in the fridge, no exceptions!
For the 6-inch version of this cake, cut it directly in half: 4 tablespoons (60 grams) unsalted butter, 1/2 cup (100 grams) granulated sugar, 1/4 cup + 2 tablespoons (42 grams) unsweetened cocoa powder, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, 1 large egg, and1/4 cup (30 grams) all-purpose flour for the brownie layer. For the chocolate mousse: 1 large egg, 2 tablespoons (25 grams) granulated sugar, 1 cup (240 mL) cold heavy whipping cream (divided use), 1/2 teaspoon vanilla extract, and
3 ounces chopped semisweet chocolate.
Easy Chocolate Mousse Cake
Brownie bottom chocolate mousse cake in a springform pan.
Ingredients
For the brownie cake bottom:
- 8 tablespoons (120 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 3/4 cup (84 grams) cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup (60 grams) all-purpose flour
For the chocolate mousse:
- 2 large eggs
- 1/4 cup (50 grams) granulated sugar
- 2 cups (480 mL) cold heavy whipping cream
- 1 teaspoon vanilla extract
- 6 ounces chopped semisweet chocolate (~1 cup, not chocolate chips)
Instructions
- First, preheat the oven to 325, and spray a 9-inch round springform pan with cooking spray.
- Dice the butter into equal pieces, and place in a microwave-safe bowl. Add the granulated
sugar and cocoa powder. Microwave on HIGH for 30 seconds. Stop, stir everything together.
Then, microwave for another 30 seconds. - Carefully remove the bowl from the microwave, and stir in the salt and vanilla. Stir the mixture
for about a minute to cool everything off a bit. - Then, add the eggs, and mix very well until combined.
- Sprinkle the flour on top, and then stir vigorously for at least 50 strokes, using a wooden
spoon. This activates the gluten and makes your brownies chewy! - Scrape the mixture into the springform pan, and bake on a small sheet pan (in case it leaks)
for 29-32 minutes. It’s okay for the brownie to be a bit gooey in the middle. - Let the brownie cool completely. You can also make this a day ahead of time, and store at
room temperature. - Next, make the mousse: with an electric hand mixer, beat the eggs with the sugar for about 2-
3 minutes, until it’s pale yellow and foamy. - Slowly beat in 1/2 of the heavy cream (1 cup), just until combined. Pour this mixture into a
heavy-bottomed saucepan, and place over medium heat. - Stir constantly while the mixture starts to thicken, about 3-4 minutes. However, DO NOT
LET IT BOIL. When the mixture starts to coat the back of a spoon, it’s done. Remove from heat. - Immediately add the chopped chocolate to the pan, and cover the pan with the lid or a plate.
Let sit undisturbed for 1 minute. - Remove the cover, and whisk to dissolve the chocolate fully into the mixture.
- Pour this mixture into a bowl and chill it for about an hour. It will start to firm up.
- About an hour before you want to serve, beat the remaining ½ of cream the cream (1 cup) in
a clean bowl until soft peaks are just starting to form. - Remove the chocolate mixture from the fridge, and break it up into bite-sized pieces.
Begin adding these chocolate mixture pieces to the bowl while beating the cream. After a few
minutes, everything should be homogenous and fluffy. - Add the vanilla extract to the mixture, and beat just to combine.
- Scrape the mousse on top of the brownie in the springform pan and refrigerate for an hour
before serving. - When ready to serve, pop open the springform pan, place one hand under the pan and let
the rim of the pan fall around your arm. Slice and serve. You must store this cake in the fridge.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 299Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 132mgSodium: 264mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 5g
This looks INCREDIBLE!!!
This will be wonderful.. I have to purchase the 6” round springform pan.. Been meaning to and this is the best reason to, so far.. :O)
I am mesmerized by those chocolate shavingss and I will take anything topped with Godiva chocolate. I bet any of them would work with this. Those vanilla/strawberry ones sound divine. Especially with the chocolate. I wouldn’t blame Camille for wanting to grab a spoonful of this.
Cannot wait to make this cake. Look delicious.
Hmm. I have regular six inch pans and a seven inch springform. Which should I use? Or buy yet another baking pan, lol.
This looks absolutely heavenly! And I love those G truffle on top. Perfect to share with just the hubs and I!
Missing a step in the mousse where you add the vanilla. Assuming that’s at the same time as you’re whipping the cream?
It’s right after the microwave part with the salt :)
I’m referring to the mousse part, not the brownie. It references vanilla in the mousse section but nowhere in the instructions on when to add that.
Oh thank you so much, Laurie! Thanks for sticking with me! I’ll get that corrected for you right now :) Thanks again!
No problem! It turned out great – so rich, but so good! I ended up doubling it and put it in a normal size springform and it was a good amount to fill that. Wanted to leave that note for anyone else wondering about a larger batch (which I know defeats the purpose of dessert for two, ha!).
Would this cake do okay if I completed it, including the mousse, the day before serving? I would be keeping it in the fridge until serving.
I have the same question!
Oh yes, I think it’s actually even better the next day! :)
Hi Christina, I’m in the process of making this recipe. So far, so good…I just put the finished mousse on the brownie bottom and am refrigerating it for Valentine’s Day dinner tonight. Regarding the measurements, as I went to make the brownie, I saw that the recipe called for 42g of Cocoa Powder. That seemed like more than 1/4 cup + 2 Tbsp, so I double checked with King Arthur Flour ingredient weight chart ( https://www.kingarthurflour.com/learn/ingredient-weight-chart.html?filter=Cocoa ), and I found that according to them, 1/4 cup + 2 Tbsp = 31g. Could your measurement be a typo?
Another question I have is in regards to the mousse. I made your 5-Minute Mousse recipe last week, but it turned out more crumbly than creamy, like very thick frosting. I ended up breaking it up into a brownie batter. In contrast, the ingredients and instructions for this recipe were spot-on…it’s a lovely soft and silky mousse with an intense chocolate flavor. Comparing the two recipes, what do you think happened? Could it be the increased chocolate and the reduced cream in the 5-minute version?
I frequently use your Dessert-for-2 recipes and love the new look to the site. Keep up the good work!
Hi Tammy!
Hmm…when it comes to cocoa powder, I think the problem is that I usually ‘heap’ cocoa powder instead of level the measuring spoon because cocoa powder is very forgiving in recipes. It acts like flour, but not as strong. The measurement of 42 grams is exactly what I added to the recipe. King Arther Flour must be leveling the cocoa powder with a knife, which is a little silly and hard to do, in my opinion.
As for the mousse recipe, this has happened to me once when my chocolate seized when it hit the cold cream. I’m sorry, that’s a bummer! The mousse recipe for this recipe (mousse cake) is much more forgiving (though a bit more time-consuming), so you can absolutely use it for the brownies.
Hope this helps! Best of luck :) Thanks for writing!
I got to the end of the brownie part and saw I hadn’t added any leavening (baking soda or similar) then I realized it wasn’t included in the recipe…sure hope that was intentional ’cause its about to go into the oven!
Nope, it’s correct as-written. You want the brownie layer to be dense and fudgy :)