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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 youโre 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 Valentineโs Day today with this chocolate mousse cake for two, but itโs not! Itโs 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. Youโll 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 โheavy whipped cream,โ also called โdouble cream.โ
- 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 isnโt overly sweet.
How to Make Chocolate Mousse Cake
Preheat the oven to 325 and spray a 9โ 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 itโs done). Let cool completely.
For the mousse layer: beat the eggs with the sugar for about 2-3 minutes, until itโs 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 3โ sides, but if your pan is a little shorter, itโs fine. My chocolate mousse topping didnโt come all the way to top, so a 2โ 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.ย
But, hereโs 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.
Letโs 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); donโt worry about catching the ring partโworry about the cake!ย
If you chill the cake before attempting to remove, it helps so much! This chocolate mousse recipe isnโt overly firm or soft, itโs just right. You can pipe it and it will hold its shape, but it will be slightly firmer in the fridge.ย
One final tip: I donโt recommend chocolate chips for making this mousse because they donโt melt as smoothly as a chocolate bar, but if itโs all you have, itโs fine! You just might have some flecks of chocolate in your final mousse, but itโs still perfectly delicious.
If youโre 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.ย
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. Itโs 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 itโs 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, itโs 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 ยฝ 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
Iโm confused, is this the recipe for the 6โณ springform or for a 9โณ? I want to make a 6โณ (what I have), because there are just two of us but the recipe is super unclear.
The official recipe section part is for a 9in. The 6in numbers are listed above that. She says to halve the 9in recipe for a 6in cake. The 9in recipe starts with 8Tb of butter if that is helpful!
So confused with this recipe it only gives you the ingredients but not how much of the ingredients you use where do you find that this is so frustrating
Scroll to the very bottom for the recipe card. I have to write a post before my recipe card to answer potential questions that I inevitably receive for each recipe. You can use the button at the very top of every post that says โjump to recipe.โ
I do not have a springform baking pan. How can I bake this recipe in another baking pan? LOVE THE RECIPE !!
Recipe was pretty good, mousse was fantastic. However, I found that the bottom was too dense compared to the mousse, I will be making this again but with a fluffier base.
Best,
Noah
It sounds like you donโt like dense chewy brownies like me :) You would probably like a light chocolate sponge cake on the bottom then?
I made this chocolate mouse cake. To easily remove the cake, before you start, turn the bottom liner, turn it upside down, have it covered with parchment paper. Then put back into pan
When you are ready to serve. The paper will be easy to remove, making presentation great
Made this for a coworkers birthday today and it is AMAZING!!! The brownie bottom is phenomenal and Iโm a big time brownie snob!! The mousse is light and delicious and I will make this again (and again)!! Itโs intense chocolate so be prepared!!