Gourmet Made Deliciously Simple

Supreme Chocolate Cake with Chocolate Mousse Filling

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!


For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

I have to warn you, this cake is SO delicious it might just become a reason for a fight in your family. 🙂

I made this chocolate cake for my husband for Valentine’s Day. The cake turned out amazing. Rich and moist, irresistibly chocolaty. Although just two of us could have finished the whole cake without problem, we shared it with our family. (Yep, we’re that awesome! 😉

Couple weeks later when I was visiting, my mother-in-law told me about the drama over the last piece of cake. My father-in-law loves chocolate and, apparently, he was savoring the cake one small piece at a time. When he came back to enjoy his last piece of this heavenly dessert, it was nowhere to be found. No one knew where it is, and no one would admit eating it. Yep, just like that, the last slice of the cake had disappeared without a trace. Sadly, my poor father-in-law had been grumpy for a week, wondering about the mystery of the missing cake.

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

That was a great excuse for me to bake this cake again.

The first one had a small issue that I needed to fix. The problem was that I was lazy and baked the whole cake in one deep 9-inch cake pan, instead of two. This caused an ugly sinkhole in my final cake. See below.

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

I know it doesn’t really matter, as it still tastes wonderful.

However, I think it’s important to understand the reason behind the problems, so we can avoid them later. So, here is the explanation.

Since the batter is very runny due to high amount of liquid, there isn’t enough structure to hold a high rise even after the cake is baked completely. That’s why it’s important to bake them in two separate pans.

Now, here is the step-by-step instruction for this amazingly delicious cake.

Supreme Chocolate Cake with Chocolate Mousse Filling

If you don’t have instant espresso powder, use strong coffee instead, or skip it. You really won’t taste the coffee, it just enhances the chocolate flavor.

While the cake is cooling, prepare the chocolate mousse filling.

Supreme Chocolate Cake with Chocolate Mousse Filling

To assemble the cake:

Supreme Chocolate Cake with Chocolate Mousse Filling

To slice the cake into even layers, I used this Zenker Layer Cake Slicer Kit.  It makes perfectly even layers and I love it. Make sure that the cake is completely cooled before slicing though, otherwise it’ll break easily. 

You can find the detailed recipe for chocolate ganache here on my blog.

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!


 It paired really well with my homemade vanilla bean ice cream!

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

Hope you’ll try this cake soon. And please don’t fight over that last piece of cake. Enjoy!

5 / 5 (13 Reviews)
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Supreme Chocolate Cake with Chocolate Mousse Filling

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is THE thing to satisfy your chocolate craving!

Yield: 10-12 servings

Prep Time:15 min

Total Time:4 hours 30 min (including cooling and assembling times)


For cake:
  • 2 cups (250gr) all-purpose flour
  • 1 ½ cups (300gr) sugar
  • ¾ cup (90gr) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) hot water
  • 1 teaspoon instant espresso coffee
  • 2 large eggs, at room temperature
  • 1 cup (240ml) milk, at room temperature
  • ½ cup (120ml) Greek yogurt, at room temperature
  • 1 tablespoon pure vanilla extract
For mousse filling:
  • ½ cup (120ml) hot water
  • 4 tablespoons (30gr) unsweetened cocoa powder
  • ½ teaspoon instant espresso coffee
  • 1 ½ cup (260gr) bittersweet chocolate chips
  • 2 cups (480ml) heavy cream, cold
  • 2 tablespoons sugar
  • 1/3 cup Nutella

For chocolate ganache:

  • ½ cup heavy cream
  • 1 cup chocolate chips
  • 1 tablespoon softened butter, optional


  1. To make the cake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a small bowl, mix together water and instant espresso coffee. Set aside.
  4. In a mixing bowl with paddle attachment, mix together eggs, milk, yogurt and pure vanilla extract until well combined. Add half of the flour mixture for a minute, then add the remaining mixture and mix until just combined. Stir in the espresso water.
  5. Pour the batter into two cake pans. Bake for about 30-35 minutes, or until inserted toothpick comes out clean. Cool on wire racks for 10 minutes. Then remove the cakes from the pan and cool completely.
  6. Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
  7. In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
  8. In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
  9. Stir in the cocoa mixture and Nutella into the melted chocolate. Add half of the whipped cream and mix everything together with folding motion. Fold in the remaining whipped cream and mix well until no white streaks remain. Refrigerate until the cake is cooled completely.
  10. To assemble the cake, slice the cakes horizontally into two equal layers, using a long serrated knife. If your cakes got a small hump as pictured, just slice it off.
  11. Put the first cake layer into a springform pan and spread about a little less than 1/3 of the mousse filling. Then put the next layer of the cake and spread the mousse and so on until the cake is built. Make sure to leave a bit of mousse to cover the top of the cake. A very thin layer of mousse on top is all you need. Refrigerate the cake for at least 2 hours or overnight.
  12. Once the cake is cooled, make the chocolate ganache. In a small saucepan, bring heavy cream to a simmer. Do not boil. Pour hot cream over chocolate chips, and let it sit for good 2 minutes. Then mix well until smooth for couple minutes. Stir in butter to add some shine.
  13. Remove the springform sides. Pour the ganache over the cake while the ganache is still runny, if you want smooth glaze. Or, you can let it cool and thicken a little bit to spread as a frosting.
All images and text ©Shinee D. for Sweet & Savory


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  1. I just made the cake and it was my 1st attempt. Instead of expresso coffee and hot water, I added same amount of prepared filter coffee. I put equal amount of batter in the two 9″ pan as suggested. I baked them with Convention Oven at 325. My cake did not rise much and it was above the first slot so I cut just top. I followed everything and no other change. The cake did not rise because of Convention Oven? Any other recommendations? In the past, I have noticed with convention my pastry cookies do not rise. Just curios. I will try next time without using convention.


  2. Ide like to make this chocolate mousse cake
    With yellow cake? To break up all the chocolate

  3. One question: is there something I can replace the Nutella with?
    Thank you,

  4. LOVE this recipe!!! its amazing just for the mousse! would spice up any average cake but all together this is sooo good! I’ve made it 3 times now and the mousse probably 5 and cannot get enough. My go to cake for chocolate lovers!!

    Rating: 5
  5. For the ganache, what kind of chocolate did you use for this recipe?

  6. Making this week for daughter’s birthday.  In the ganache, what type of chocolate chips are used, the bittersweet?

    • Just read Teresa’s question and your response.  Thanks and have a blessed day.

      • Glad you found the answer. Hope you all will love it, Lynette.

        • Hi Shinee, this cake looks amazing. (I can’t see the comment box so I have to write here in a reply)
          I want to ask how is the best way for me to make this cake larger for up to 60 people? Can I double this recipe and use a large rectangular tray for baking? I want to make for my sons 16th, but I need it to be large!! Thank you I look forward to hearing from you 

        • Hi, Angeline. Hmm, quite honestly, I’ve never made that big of a cake, and I’m afraid I can’t give you a definitive advice. But you can bake the cake in 9×13-inch, instead of 2 9-inch cake pans. And I’d suggest, instead of doubling the recipe, I’d make it twice. Hope this helps. And good luck!

          P.S. Comment box is above the comment thread.

  7. hi, the mousse is very delicious and very smooth. I spreaded it easily in layers with the cake. however it hardened the next day so you don’t feel the creaminess anymore while eating the cake. Is there a way for it to stay creamy?

    • Hi, MarieChristine. Glad you loved the mousse. It helps if you bring the cake to room temperature. Chocolate hardens in the fridge, that’s why the mousse is firm. But bringing it to room temperature should also soften the mousse. About 30 min on the counter should do it. Let me know if that helps. And thank you for your feedback.

  8. Hi, just came across your website and this fabulous chocolate cake. I can tell by the ingredients you used that the chocolate mousse will be amaxing… great depth of chocolate flavor ( I don’t recall seeing bittersweet or semisweet chocolate combined with cocoa powder and Nutella…one of my most favorite things).
    Cannot wait to try it! Will be making it soon for a friend’s birthday.

  9. Made this over the weekend for my daughter’s birthday and it is so addictive! The cake is dense and fudgy, but not too sweet. I loved the mousse!! It’s not overly sweet but takes the cake to the next level! Definitely a keeper. Thanks for sharing.Laura

    Rating: 5
  10. Thank you for the GREAT cake recipe. I was a bit nervous as I planned to make a very ambitious cake design and I needed a really good recipe to succeed. I decided it might be yours and I am glad I was not wrong. Easy recipe to follow and the quality of the cake and the chocolate mousse is superb!!!! I didn’t made the chocolate as I decided to frost also with the chocolate mousse. I made it for my mom’s 76th birthday. I made 3 x your recipe for my cakes. Thank you, thank you !

    Rating: 5
    • Adriana, so happy your cake turned out great. I’d love to see the design you made, it must be a big cake! And I bet your mom was so happy! Happiest birthday to her!!

  11. Hi thanks for the recipe. What can I substitute in place of Nutella for the mouse filling. Thanks

  12. Thank you so much for your recipe!  I made a gluten free chocolate cake because I have a sensitivity and used your mousse and ganache recipes for the filling and topping.  It was fabulous!!! It was for my son’s 17th birthday and he absolutely loved it.  My son even said I need to open a bakery because it tasted so good!

    Rating: 5
  13. Haven’t tried it yet but I’m not a coffee drinker so how can I make the strong coffee just enough for the cake??

  14. sorry I take it back, different dry goods have different weights. It would be easier if I could get myself a decent set of US measuring cups. I will put that on my to do list. 🙂

    • Hey Simon. Glad you found the information that different dry goods have different weights. And just so you know, I highly recommend scale/ weighing the dry ingredients for baking over U.S. measuring cups. That’s how I bake, it’s much more accurate. When I write my recipes, the weight amounts are not just converted using “google”, I actually weigh them myself. So if you have a scale, you don’t have to get measuring cups. Hope the cake turned out good.

      • Hi Shinee. I completed the cake and it took me a while as it took me most of the day. I must say it came out very well and tasted fanstastic. I didn’t bother cutting off the humps so it was not a flat cake. Yes I used a scale but cups would have been easier.Thanks for the Recipe.

        Rating: 5
      • I weighed out 90g of cocoa powder and got over 1 cup…

        • Interesting, Annue. I assume you used standard U.S. measuring cups for dry ingredients. But I’d go by weight, because that’s how I measure my ingredients.

  15. Hi, I am in the process of making the recipie and I got a bit confused with the amounts of ingredients. Your conversion between cups to Grams is quite wrong I’m afraidwrong I’m afraid. According to google One cup is 340 grams, (not 2 cups (250gr) all-purpose flour
    1 ½ cups (300gr) sugar. These amounts just don’t make sense. But it looks yummy I will make the conversions myself, being a European. 🙂

  16. Hi. This cake looks so inviting to me. I wanna make this into 6inches round cake pan in 3 layers. How could i change the procedure. Hopefully you could help me. Thanks n advance.

  17. This has definitely become my go-to recipe for chocolate cake! I always find though that the melted chocolate hardens in little bits when I fold it into the cream. Any tips/recommendations to prevent that from happening? Thank so much for your blog!

    Rating: 5
    • Hi, Jackie. Happy to hear you love this recipe. As for chocolate hardening issue, do you incorporate half of the whipped cream into chocolate first? Also do you modify anything at all as far as ingredients? Like do you use Nutella, etc?

      • I definitely love the recipe – it’s a great ‘base’ recipe for moist sponge cakes too! I actually made it again last night for a colleague’s birthday and the chocolate hardening issue didn’t happen anymore 😀 I think that I had let the chocolate cool too much in previous times, and mixing it in with the cold whipped cream made it harden into bits. I did use all the ingredients listed every time. Thanks for getting back to me!

  18. First off, a big thank you for this recipe. I love baking but this was my first try at a cake, and a layered one at that! I followed all the instructions, only thing is since I didn’t have all purpose flour, I used normal flour or maida, as we call it in India.  Secondly, before applying the mouse layer, I brushed each cake layer with just a bit of Bailey’s Irish Cream, and lastly, after reading your comments, i let the ganache cool and thicken slightly, as I didn’t want to pour it on. And it was absolutely delicious!! Thank you so much for this recipe. My family loved it.

    Rating: 5
  19. Hello Shinee,           This is the Best Chocolate Cake ever!  I made it for my sons Birthday and it was a winner.  I couldn’t stop eating it…yummy!

    Rating: 5
  20. Hi! Shinee. Made this chocolate cake for my son’s 11th birthday today because he requested for one. Made the cake yesterday and the rest today. Boy oh boy!…was it delicious! A BIG thumbs up from the family.This is my first time baking a cake at this level and I normally sucked at it. Thank you for the recipe and the steps are easy and straight forward. I had a little help from my daughter too.I made some changes to the recipe to suit our taste as my son doesn’t like bittersweet chocolate and my husband doesn’t like his cake too sweet. This was what I did:For the cake, instead of sugar, I used raw sugar. Plaistowe Premium Dutch Processed Cocoa powder. For the mousse filling, instead of bittersweet chocolate, I used 1 cup of milk chocolate melts and 1/2 cup dark chocolate melts.Finally for the ganache, I used 1/2 cup of milk chocolate melts and 1/2 cup of dark chocolate melts.

    Rating: 5
    • Karen, thank you so much for your feedback and the photo!! Your cake turned out stunning! Wow! And I’m so happy that everyone loved it. And thanks for sharing your changes, it’s helpful!

  21. Hello,

    This looks amazing! I am planning on making one tomorrow for a birthday! I am wondering…how many cups of batter goes in each pan?


    • Hey, Lubna. Sorry for delayed response. But I’ve never measured the batter by cup when I pour into the pans. I just eye ball it. Hope the cake turns out great for you. Let me know.

  22. Made this cake on Saturday for my daughter’s 18th birthday. She specifically requested a chocolate – chocolate mousse cake. The emphasis you put on letting the cake cool was spot on, this recipe would be a disaster if the cake wasnt cooled. I used floss to cut the layers of cake because I don’t trust myself to cut evenly with a knife. I made the rest of the recipe as it was written. My daughter told me it was the best food she had ever put in her mouth. Husband and sons also loved it! Thanks for the recipe!

    Rating: 5
    • Aww, Susan. Your cake turned out absolutely beautiful!!! Thank you for sharing the photo and for your feedback. I’m so happy your daughter loved the cake!

  23. Hi Shinee,

    This looks amazing! I am going to attempt this on Friday for my sister’s boyfriend who is turning the BIG 3-0!

    Given the short time I have I was going to get a pre-made naked cake that is 12 inches circumfrence and 3 inches tall. I just had a couple of questions:

    Can I make the mousse a day in advance? – I need the cake for Saturday and can only assemble it on Friday. Is it okay if I make the mousse on Thursday and then assemble it on Friday for celebrations on Saturday? Will it spoil?

    Also, do you think it’d be okay if I just cut the cake in half and added the mousse in between, rather than cutting the cake a few times for filling. Will a thick mousse filling instead of a thinner filling be okay?

    I am planning on putting choc decorations, srawberries on top of the ganache also, will the cake be sturdy enough to support that?

    Thanks in advance.

    • Hi, Sally. I highly recommend making the mousse when you’re ready to assemble the cake. When you make it a day in advance, it hardens in the fridge, not spreadable. And it curdles, when you try to whip it. I’d suggest cutting the cake into 3 layers. The cake is pretty sturdy for decorations.

      • Thanks Shinee for your advice.

        Since I have to let the mousse set on the cake, would it be okay if I put the mousse on the cake Thursday (place in fridge overnight) and then the ganache and decorations on the Friday?

        • Yes, you can assemble the cake on Thursday, and decorate it on Friday. I’d cover the cake well to store. Hope you enjoy! Let me know.

  24. Really nice and great cake. Thanks for sharing it here.

    Rating: 4
  25. Can I use canned whipped cream. My husband bought the wrong cream .

  26. Hi ,i was wondering if i had to use unsweetened cocoa powder for the chocolate mousse? Thank you

  27. My 13 year old said it was the best cake I have ever made.

    Rating: 5
  28. I’m not a baker…I honestly don’t even like to bake, but my sister’s birthday is on Saturday and the only thing she asked me for was chocolate mousse cake. I don’t know where to order it, so I kind of figured I would make it myself and surprise her because she thinks I’m ordering a cake from the grocery store. We live together and I need to be able to finish it while she’s at work, so my 2 questions are 1) what is the minimum amount of time I’ll need to prepare this, and 2) can I substitute or leave out the coffee and the Nutella?

    • Hey, Brandie. It’s super nice of you to bake a birthday cake for your sister. It’ll take you about 1 hour to make the cake layers and the mousse. But you’ll need to cool the cake layers completely before you slice them horizontally. The cake layers are so fragile when warm, so if you do slice them warm, they mostly likely fall apart. So I’d give it 30-60minutes to cool completely. And say you need 30 minutes to assemble, and then 2 hours to chill. So total you’ll need about 4.5-5 hours (of course, only about 1.5 hours of that are hands-on time).

      And yes, you can omit the coffee with no issue. Espresso only enhances the chocolate flavor, but you won’t miss it. As for Nutella, you can omit it and increase the chocolate chips by 1/4 cup. Hope this helps. And let me know if you have any more questions. And if you make this cake, I’d love to see a photo too. 😉

      • Unfortunately, I didn’t manage to take a good photo (have one with the candles on it, but it doesn’t show it well), but I did make it and my sister loved it! Everyone else did, too. Thanks so much for the recipe and helping me tweak it!

  29. I did it !!!!!!!!! I am not your typical person. I do not like chocolate. However, I made this for my husband. WOW beautiful. My husband loved it. It was great. My first from scratch.

    Rating: 5
  30. Hi shinee
    Love the look of this recipe, could it be baked in a 8″ tin?

  31. Can I add chunks of chocolate to to mix before baking?

  32. Is your recipe relating to sugar or castor sugar – I have used castor sugar so put in a bit less – do you think that will be ok. I doubled recipe so instead of 3 cups sugar have put 2 cups castor sugar – or we’re you referring to castor sugar anyway 

    • Hi, Antoinette. I use regular granulated sugar here. And honestly I don’t know how you’ll need to adjust the amount of caster sugar to substitute. But let me know how it turns out with your adjustments.

  33. What kind of chocolate chips did you use in your ganach icing?

  34. Hi Shinee 
    I made your cake and it turned out fabulous!. I just had one question. My daughter said she would have preferred if the mousse was made with milk chocolate instead of bittersweet chocolate, since she likes it sweeter. I’d like to know if the mousse will be just as stable and firm, if I used milk chocolate instead, or will the mousse turn out softer and runnier. Thank you for sharing your beautiful recipe. God bless 🙂

    • Hi, Zen. So happy you loved the cake! I think you’re right, the mousse might turn out softer with milk chocolate. I’d suggest maybe try semi-sweet chocolate instead of bittersweet, or even half milk chocolate and half semi-sweet. Let me know if you try either version. And thanks for your feedback!

      • Will definitely let u know when I try out your suggestions. Thank you 🙂

      • Hi Shinee, your recipe pictures look awesome so I want to try this recipe for the mousse and I had the same question but a slightly different idea…would it work if I added another tablespoon of sugar?

  35. This looks amazing! I do have a question… Can a different flavor be added to the chocolate mousse like raspberries or raspberry flavoring? If so how can it be incorporated?

    • Hi, Kilary. Mmm, I haven’t never added additional flavor to this chocolate mousse, so I can’t give a good advice on that. But if you’d like to add another layer, I’d suggest spread some raspberry jam on the cake layer and put chocolate mousse on top of it. Let me know if you try this way. 😉 Thanks!

  36. What type of Greek yogurt you used? Was it vanilla flavored? Sweetened or unsweetened?

  37. What type of Greek yogurt you used. Was it vanilla flavored?

  38. I have made this cake 4 times now! Its amazing! Thank you!

  39. Hi Shinee

    I must first admit, i cheated a bit, used a Pilsbury chocolate mix with your chocolate mousse and ganache.
    Usually i prefer to bake from scratch, but couldn’t risk any trouble as cake was for my boyfriends birthday, and had to impress the in-laws.

    OMW! amazing.

    Literally had everybody back for seconds and even got an offer of marriage!
    Unfortunately i couldn’t get any pictures, the cake was gone when i took a second look!

    Really delicious and moist thanks to the mousse!

    Saw in earlier replies questions about whether the mousse could be frozen, answer is yes!
    i crumbed with mousse and froze the whole cake solid.

    i let it warm up and completed with thicker layer of mousse and chocolate ganache.

    Was as fresh as if i had made it the same morning.

    Bookmarking your site!

    Thanks so much:)


    • Rudy! Thank you so much for your feedback. It made my day. So glad you were able to impress your in-laws! 😉 And Pillsbury cake mix is great! I do take that route from time to time. And thanks so much for sharing your experience with freezing the cake with the mousse. Good to know!

  40. Hi Shinee..seeing ur cake pic and after reading all comments i feel i must try this cake……whats yout opinio n about covering the cake with fondant ..will it hold well?

    Thanks sherin

    • Hi, Sherin. Sorry for delayed response. I personally haven’t tried covering this cake with fondant, so can’t advise. But I believe someone mentioned earlier they have and it turned out good. Let me know if you try it.

  41. Shinee…thankyou So Much for this amazing recipe…i tried this and loved it and then made it for a friend who loves cakes but according to her..”i want something which i will not feel guilty about after having”  thank you.

  42. Cake sounds delicious! Going to make for granddaughter birthday. Was wondering if I can make as cupcakes instead?

  43. It doesn’t say how many eggs

  44. Hi, just want to ask if there any substitute for Greek yogurt? Thanks

  45. Best flippin’ cake ever! I made a few ingredient tweaks, so I could use what I had on hand….omigracious! I’ve been on a health kick recently; no sugar, lots of vegetables, all that crap. I guess that’s over, now that I’ve tasted chocolate heaven!

  46. thank you so much for answer..I’ll start baking as soon as posible 🙂 best regards

  47. Hi Shinee 🙂 I would love to make this cake for my birthday but I have a question : can I substitute Nutella for chocolate and how many grams do I need to use? and does the chocolate have to be melted? thanx

    • Hi, Amela! Yes, you can use chocolate for Nutella. I’d say, increase your chocolate amount by about 50-60gr. Hope this helps, and let me know how it turns out.

      • Hi Shinee:)

        Still using your recipe for all birthdays! Just finishing my second! cake for my own birthday! This was a wonderful tip, worked brilliantly!! My mom found the whole combo too sweet so removed the Nutella. Amaze balls!

  48. Hi Shinee,

    Can I use self raising flour instead of plain flour and baking powder. Do I still use baking soda if I use self raising flour ?

    I usually buy a similar cake here in a cake shop and kids love that cake. Glad I found this recipe, will definitely try it.

    Jenny from Mauritius

    • Hi, Jenny! Since I personally never tried this recipe with self-rising flour, it’s hard to say for sure. But I don’t see why you couldn’t. Give it a try. I’d also omit the salt. Let me know how it turns out, if you do try it.

  49. Will definitely be making this. Instead of the Nutella in the mousse, I’ll increase the chocolate as suggested, and then add a thin layer of raspberry jam (seedless) on top of each layer before the mousse. Heavenly!

    • Jane, hope you’ll enjoy the cake. Let me know how it turns out. I remember someone left a comment before that they too added raspberry jam in the layers and it was great. Awesome combo!

  50. I’m making this cake for a friend for her birthday. I looked up the cake slicer you recommended. $149.95 to slice a cake? Yikes. I think I’ll take a chance with just carefully eyeballing it!

    • Holy smokes!! The price tripled from what it used to be! I bought mine for about $50, and I thought that was pretty high, but I justified by how many cakes I make. So yeah, I agree with you just take your time when slicing the cake. One tip is to place toothpicks around the cake to guide you when you slice it. Good luck! And let me know how it turns out, Bernie.

      • Thanks for your reply. I know about the “toothpick trick”. I was a Home Ec. teacher, once upon a time…..

      • Hello Shinee, I found the cake slicer you mentioned. It’s on Amazon. I may have bought the last one but here is the link. I’m sure they’ll be getting

        Zenker Stainless Steel Layer Cake Slicing Kit with 12″ Serrated Knife, 3-Piece
        Sold by: deal 1
        $37.99 I have three birthdays coming up in the next three months so I’ll be getting a lot of good use from this.

        • Thank you for sharing that, Barbara! Hope you’ll enjoy the cake! And sounds like you’ll be baking lots of cake in coming months. Happy Baking!

  51. And also i have sourcream onhand.. will bake this today, can i use the sourcream instead of greek yogurt?

  52. Wow! Looks so yummy! Can i use a regular yogurt instead? I use to bake chocolate cake with butter… but costs more.. Can’t wait to try your recipe and taste the difference. Thanks!

  53. Hi Shinee
    This cake looks divine and based on everyone’s comments it seems pretty flop proof. I just wanted to know how long the cake lasts. Ie. How long in advance Can I make the cake and still be sure that it will be light and moist? Should it be taken out the fridge for a certain time period before serving? 
    Thanks so much 

    • Hi, Joanne! This cake gets ton of compliments, and I’m so glad you’re going to try it as well. I’d suggest making the cake a day in advance and store it in the fridge, covered. I’m sure you probably could make it couple days before serving too, but I never tried it myself. Leftover cake is good for up to 5 days in fridge. Depending how hot it is, I’d suggest take it out 30 to 60 minutes before serving to bring it to room temperature. Hope this helps, and let me know how it turns out.

  54. Hiii baked this gorgeous cake cake for hubbys birthday, made the sponge and mousse ahead of time…and assembled it with ganache last evening and cut it at 12 midnight….it turned out beautiful and we all loved it….m sharing it now with friends and family to show off my baking skills. ..lovely recipe!!!

  55. Not I leave out the Nutella when making the mousse

    • Hi, Vanessa. I think you were wondering if you could leave out the Nutella. Yes, you can, just increase the chocolate amount by 1/4 cup or so.

  56. hello, trying to make this cake, and noticed there is no oil or butter in it, am I correct? 

  57. This seriously looks so amazing!

  58. Thanks  Shinee..I just found a home made version of cream that whipps ! 

    • Awesome! Let me know how it turns out. If you take a pic, I’d love to see it. You can post it on social media with #sweetandsavorybyshinee, or send me an e-mail.

  59. Hi shinee..another question…heavy cream here is very expensive ..so I go through internet and searched for homemade version..
    but it says it doesn’t whip…is there any substitutions ?

    • Unfortunately, I have no experience with homemade cream. But you have to be able to whip the cream till hard peaks, otherwise it won’t work.

  60. Hi Shinee…I just wanted to try this recipe and I’m bit difficult to find some bittersweet choco chips and even normal chocolate chips…can you please give any ideas on substitutions please ? 
    Thank you! !! 

  61. Hi!! 
    I was looking for a cake to bake for school and this looks amazing, and I was wondering how long this cake would last if it’s not refrigerated for a few hours, because of a mousse?
    If not is there any way to make it last longer?

    Thank you! 

  62. I have never liked chocolate cake, but this cake looks so delicious to me. So delicious that I want to make one myself. And I will make one tomorrow!!!! Thank you. Just a quick question, if I use cake flour, will it taste better?

    • Yeah, you can use cake flour, but I don’t think there will be much difference. Let me know how it turns out, if you make it, Jenny.

      • Thank you Shinee, I made the cake today and it is soooo good! It is so moist and soft. The only change I will make if I make it again will be cutting some sugar out, I am Chinese, we like desert with very little sugar. Strongly recommend it to chocolate lovers!!!

        • Yay, so glad you tried and loved the cake, Jenny!! I wouldn’t suggest cutting the sugar though, as it’ll affect the texture and rise of the cake. If you happened to have a picture of the cake, I’d love to see it. You can share it on social media with #sweetandsavorybyshinee, or simply e-mail me.

  63. I am making this cake now and the mousse is very thick and lumpy with chocolate and is not smooth. The cool whipped cream seems to have cooled the chocolate into chunks.

    • Hmm, that’s really weird. It never happened to me, so I have no idea. Did you add whipped cream in 2 batches?

      • yes I did. I believe I followed instructions exactly. Had to toss is. Looking for a new mousse recipe now to save the cake. thanks for your reply!

        • Hi. I had the same problem the 4th time I made the cake. My chocolate had cooled too much, and had started to seize (tried and failed to save it!). I just called it a choc bits and cream cake! Lol. Still went down a bomb!!

        • Rudy, thanks for the input. Now we know what causes the chocolate to seize. And I’m so glad you didn’t waste the failed mousse. 😉

  64. Yayy!! I found it! OmG you dont know how excited i feel right now. So last year i stumbled upon this recipe of yours and i tried it, my husband loved it and my brother-in-law too. I always had it in my freezer. But then i didnt bookmark the page and didnt write down the recipe and i changed phones so i totally lost it, and forgot the name of the blog. I had been trying to find it ever since and today i got lucky so yay! I’m off to make cake!!

    • Yay, so glad you found it!! 🙂 And happy to hear you and your fam loved the cake! Hope you subscribe to my monthly e-mail update so you never miss it again. Thanks for making my day, Walida!

  65. HI, this cake looks amazing and i just made chocolate mousse last night that i would like to add to some kind of cake for valentines day for my girlfriend…this cake looks perfect. I had one question though, i don’t keep plain greek yogurt on hand what could i use as a substitute?

  66. I found this recipe 2 months ago and I have made this cake atleast 9 times since. I sometimes just make the sponge and then I switch the frosting up, Most recently I made a white chocolate buttercream and topped it with caramel sauce, And before that I made a passionfruit mousse.

    I have also substituted the yoghurt and milk with buttermilk. Came out fine.

    thank you so much for this recipe, I will cherish it forever!!! xx

    • Wow, 9 times? That’s awesome! And your passionfruit mousse sounds divine!! I bet it paired beautifully with chocolate cake. Thanks for coming back and leaving your feedback, Stella! It totally made my day!

  67. Hello Shinee
    Thanks for sharing this recipe I  have been feeling for a chocolate cake with mousse filling for the longest while but cannot seem to find a sturdy mousse filling until now.  I made the cake and the filling this afternoon and will top with the ganache tomorrow.  This is a dry run for my sister’s birthday cake.  The mousse was runny the first time but i redid it whippping he  the cream stiffer, better now.  Will e-mail you again when I cut it tomorrow. I hope the cream will be sturdy
    thank you so much. 

    • Hi, Alliya! So glad you tried my recipe and I hope you enjoyed the cake! I’ll look for your e-mail with the pic! I love seeing the photos from my readers! 🙂

  68. Hi,
    The cake looks very tempting. Thanks for sharing the recipe. I have just one query that’s about the heavy cream mentioned. Can we use the thick cream that gets collected over the milk in this recipe?

    • Hi, Angelyn! I’m not sure what is the fat % of the cream you’re referring to. But if it has at least 30% fat, you should be fine. Hope this helps. Thanks.

    • I know this comment is old, but since I have experience with raw milk, I’ll chime in for others who may wonder about the same thing:

      The cream that collects on top of non-homogenized milk will not whip as well as the heavy whipping cream sold at the store. I don’t know what they do to it, but seems I read that they do something to make it whip up fluffier. And like Shinee is also bringing up, the fat percentage of the cream makes a difference as well, which on raw milk will vary greatly, depending on how long the cream has been sitting and concentrating on top of the milk.

      Whenever I tried to whip the cream collected from our raw milk, it never whipped really fluffy. It was either runny, or with soft peaks, no matter how long I whipped. And it seems it didn’t hold up very well either. (But it was yummy!!) So I bet you’ll end up with very runny “mousse” if you used your own cream. For making a beautiful cake like this, I’d go to the store and get some that I know will work, even organic if you’d feel better about it.

      • Hi, Terese! Thank you so much for your insight!! I have never worked with raw milk (other than drinking it back in Mongolia as a child), and had no idea about the difference. This’s so helpful. Thanks again!

  69. Hi! What are your thoughts on making this inside with vanilla buttercream outside? My mom wanted chocolate mousse cake for her birthday but I want to do a purple ombré on the outside so I can’t really do chocolate ganache ? Thoughts?? Thanks!!!

    • I think it’ll work fine. Though not sure how flavors would match? Sorry not much help here, Leanne. Maybe you could try making white chocolate ganache and add purple coloring?

  70. Hi Shinee,
    Your recipe looks totally yum, I’m definitely going to try this out. Just got a question, you don’t use butter for the cake? What is the substitute for butter here? 

  71. Do I have to use nutella in the mousse. My family doesn’t like nutella.

  72. I was looking for a recipe that did not use cream cheese and didn’t seem too complicated to make and yours was really well written.  I followed your recipe but didn’t use Nutella and just increased the chocolate a little instead and I didn’t use espresso powder, I just used a little strong coffee instead as indicated in your comments.  I didn’t get enough ganache out of it to throughly cover the cake though so will increase the ingredients a little next time I make it which I hope to be Christmas Eve.  The cake was really good and the mousse is to die for!  it sliced really nicely and my husband loved it.  

    I left the cake on the springform pan bottom and only removed the sides since there is a little lip, I was afraid to lift it and put it on the cake holder since it is a heavy cake.   

    I liked using yogurt, it really blends nicely and gives it a bit of a creamy texture.

  73. I just found your site…it’s amazing. Quick question though…I’m planning to make this for a friend’s birthday at work. I’ll be making it on Sunday but not serving it until Monday.  I’m assuming it should be stored in the refrigerator overnight, so How long should I let it sit out before serving?  Thanks!

    • Hi, Cindy! Yes, the cake needs to be refrigerated overnight. I think about 2 hours will be enough to bring it to room temperature. Hope you all enjoy the cake!

  74. I am going to try to make this cake but I have a question. My son’s skin breaks out all over for a day if he eats anything with egg. I have learned how to make a cake using buttermilk instead of egg. The problem I foresee is one, the cake only rises about half as high as a cake made with eggs, and two the cake is very crumbly. I have made a normal two tier cake before with 9 inch pans but I am afraid if I try to make it into thin slice it will just fall apart. Any ideas other than just trying to make a normal two tier cake. My 9 yr old son is a true chocolate lover and he would absolutely love this cake. As he misses out in school with a lot of birthday treats (though he has a box of ice cream sandwiches the teacher keeps in the freezer) I would love to be able to make him something extra special once in a while.

    • Oh man, so sorry to hear about your son’s allergy! It’s a tough one. I’ve never baked without eggs before, so I have no clue what to advise. If the cake without egg rises only half as high, maybe you wanna double the chocolate cake batter and bake 4 individual layers? It’ll be so nice to surprise him with his favorite chocolate treat! So sorry I’m not much of a help here, Tracy! Hope you have a wonderful birthday for your son.

    • i know this is too late for you as your post was from october, but i make a vegan chocolate cake for a friend that is also allergic to eggs.  just google vegan chocolate cake recipe and i’m sure something will come up.

  75. I forgot to put in my comment you should sweeten the heavy cream/cocoa mixture to taste.

  76. My Mom made a chocolate mousse filling years ago that was simple and had a really unique flavor. Take heavy cream and add in cocoa powder and nd allow to sit in the refrigerator for a couple of hours so the cocoa dissolves. add 1/2-1 tea. anise extract or oil and whip. Use as a filling for a chocolate sponge cake or a roulade. You want a true sponge and not a rich chocolate cake. You can brush the cake with a bit of chocolate liquor or Kaluha. Really unique flavor.

    • Aly, thanks so much for sharing your mom’s recipe. I love the addition of anise in the mousse. I bet it adds a great flavor note. I’ll definitely try your version. We’re a huge chocolate-loving family here. 😉

  77. Dear

    His cake look decadent and definitely going to make it for my daughter’s sweet 16 birthday. I have a  question here  about the chocolate mouse, the birthday party is going to be on a dhow boat. We live in Middle East.  I wonder the  whether the mouse will melt or become very soft because we will probably be on a boat for  5 to 6 hours. 

    I would be so grateful if you could let me know as this is the cake my daughter’s looking forward. 

    Thank you for lovely recipe.

    • Hi, Cassandra! So happy to hear you like the recipe. As for your question, I think it’ll depend on the weather. If it’s very hot day, it might get pretty soft in 5-6-hour time period. But if it’s cooler, it should be fine. Hope this helps. And have a fantastic birthday for your daughter!

  78. Hello Shinee,
    The cake looks amazing!! 
    I’m making this tomorrow, but I have a question about the mousse filling, after you add the cocoa mixture into the melted chocolate, do you add them immediately in the whipped cream? or do you let it cool down first? Wont the whipped cream melted?…sorry, its my first time making chocolate mousse

    • Hi, Nadia! I’m so excited for you to try this cake. As stated in the step #7, you’ll need to cool the melted chocolate slightly, while you whip the whipped cream. And when you mix it with cocoa mixture and Nutella, it won’t be hot anymore to melt the whipped cream. Hope this helps. Let me know how it turned out. 🙂

  79. I just made this and it was perfection! I used semi sweet because it was what I had on hand, and the cake was delicious not too sweet.

  80. Hello Shinee,
    This is the first recipe I tried from your blog.I made this cake for my daughter’s birthday and it was a super duper hit. Its the best chocolate cake I have ever tasted in my life! I thank you from the bottom of my heart for making our day so special!
    I would like to share a picture of my cake with you,but am not on twitter. Can you please share your email /facebook id?

  81. I made this cake for father’s day. It was delicious. Loved the texture of the cake. I did not have expresso. Used instant coffee. The cake had a very distinct coffee taste. Some people loved it some did not because of the coffee. I ran out of time so I did not make the ganache. I just poured hot fudge over the top. I also left the cake in the freezer over night.  Poured the hot fudge over the cake then put back in the freezer to set fudge. Took out about 30 minutes before the it was time to eat. By time quest was ready for cake the cake was ready for the quest. I will try it again. I will reduce the coffee in the mouse. Or go buy expresso. Thanks for sharing this recipe.

    • Marsha, thank you for your feedback! I’m so glad you loved the cake. Espresso is used to enhance the chocolate flavor a bit, but I never actually taste it. If you don’t like coffee, or espresso, you can omit it too. 🙂

  82. Found this delicious looking cake on Pinterest by #sweetandsavorybyshinee and just had to make it. I was not disappointed and neither was my family who had some. I used three 8″ sandwich tins and sliced each cake horizontally in half before layering with the chocolate mousse. I don’t like coffee but I did the recipe exactly the same as you and I’m glad I did. This is now my favourite chocolate cake which I will be making again….and again!! It is so moist and light and I can’t wait to have more. Amazing!! Thanks for sharing this wonderful recipe x x Not sure where to post my pic?

    • Jeanera, I’m so happy to hear you and your family loved this cake! I got your photo via e-mail, and it looked absolutely stunning. Loved the tall layers! Thank you for leaving your comment and sending me the photo.

  83. I just wanted to thank you for sharing this recipe. While I did not try the entire chocolate cake recipe, I used your chocolate mousse portion (omitting Nutella-just made it 2 full cups of chocolate chips instead) and it came out fantastic. I used it in a 2 layer 12″ round vanilla cake and the shape, amount and texture held beautifully. I couldn’t stop gobbling up the extra in the bowl! Also instead of instant coffee, I brewed 1/2 cup of expresso and stirred in the cocoa powder that way. Just to answer some others who questioned the refrigeration of the mousse, because there is no butter in it, it does not harden in the fridge, but it doesn’t fall flat either-as long as its kept cool.

    • I’m so glad you tried the mousse, Amy. It sure is a treat! I’m sure it pairs wonderfully with vanilla cake too! And thanks for sharing your tips as well!

  84. Can i use cake flour instead of all purpose flour?  Thanks

  85. Looks awesome! Must you use Nutella? I’ve never had it and am hesitant to try it.

  86. Hi I found your blog a few weeks ago. I love the recipes. We made the chocolate cake and served for company today. It was a hit! Everyone loved it. This is our new goto chocolate cake. Keep up the good work!

    • That’s awesome, Irene! So glad everyone loved the cake. Thank you so much for making my recipe. 🙂 If, by any chance, you’ve got a pic, I’d love to see it.

  87. Woow looks yummy 🙂 makin me crave for a chocolate cake I’ll surely make it on thursday 🙂 Thanks 🙂

  88. Hi there. I made this cake yesterday for my daughter’s birthday and it was a big hit. I spread seedless raspberry jam on each layer before adding the mousse, which gave it a nice pop of tart sweetness, and garnished it with the raspberries on top. Everyone thought it was beautiful and delicious!

    I saw that one person asked about how to get the mousse smooth. Mine seized up slightly when I added the cream, but I whisked it until it smoothed out. I’m wondering if that might have been the other baker’s problem rather than not melting the chocolate completely.

    Thanks for the recipe! It worked beautifully and was not nearly as complicated and time consuming as some of the chocolate mousse cake recipes I saw. It’s a keeper!

    • Yay, happy belated birthday to your daughter! I’m so happy to hear that you loved the cake. And raspberry jam filling sounds amazing. I’m definitely trying that next time. Thank you so much for your feedback, Emma!

  89. Hi…. I am planning to try this recipe for a competition…. but wanna know if the cake and mousse filling get really hard when refrigerated?…. and how long before serving it… should I take it out to get the right texture?…. (my travel time to the place is about one hour….. will the mousse filling stay in place or will it melt out?)

    • Hi there! The cake doesn’t get hard from being in the fridge. I’d advise to take it out 30-60 min before serving. That being said, I think it should handle 1 hour trip just fine, as long as it’s not under the direct sun. Let me know how it turns out and the competition result. Wish you good luck!

  90. Hi Shinee,
    I’ve come across your website while looking for a perfect filling for a chocolate cake.  Your cake looks amazing and I,m going to try the filling.  My question is that this cake will be covered in fondant and it is not recommended to put a fondant cake in the refrigerator.  You mentioned it should be refrigerated.  What are your thoughts?  It has to be perfect for my Dad’s 93rd birthday!!!!!!!  Thanks so much!!!

    • Kerrie, I’m glad you came across my site. This chocolate mousse filling is delicious and it’s our family’s favorite. I hope you all will love it. I’ve made fondant cake a few times before, and I had refrigerated them without problem. Whenever a cake is filled with dairy-based filling, it’s highly recommended to refrigerate for food safety. My advise to you is refrigerate it even after you covered with fondant. Hope this helps. And happy early birthday to you dad! Wow, 93!

  91. Hello, this cake looks amazing and I cant wait to give it a go! Could you please tell me how long it can be stored in the refridgerator for before eating it? Thanks 🙂

  92. Hii…can i whisk heavy cream and sigar without mixer?

  93. Hey Shinee, 
    I’m from the UK and used this to make my own birthday cake yesterday.  I was a bit weary when I realised the recipe doesn’t use butter/oil,  but just wanted to let you know the cake turned out amazingly well and no left overs. Thank you so much! 
    A quick question though,  I used double cream as that’s the equivalent to your whipping cream, however the mousse was quite runny. The cream was definitely whipped enough so please could you tell me why this was the case? Thank you

    • Hi, Ruby!
      Happy Belated Birthday! I’m happy to hear that you enjoyed the cake.
      Double cream should be perfectly fine to use, as its fat content is high. If you have whipped the cream to hard peaks, my only other suspicion would be maybe you have over mixed the mousse after you added the melted chocolate mixture into the whipped cream? Did you refrigerate the mousse for bit?

  94. Can I substitute sour cream for the yogurt?

    • Lori, I think you can. But I personally haven’t tried that, so can’t say how it might affect the taste. I suspect it won’t make much difference.

  95. Hi Shinee,
    Thank you for the awesome recipe. I made it yesterday for my partners birthday and it turned out perfect,. I used  2 size 28 cm  spring forms so I added another half of the recipe.  1 of the cakes had a round top which i cut off and used as a 5th layer. It looked really good with a round top after i had poured the ganache over it. We were 9 people for dinner, and still had almost half left as its a very rich cake.
    Thank you again, wont be the last time I make it.

    • Susanne, I’m so glad to hear that you all enjoyed the cake. The cake is, indeed, rich. 🙂 Thanks so much for making the recipe and for your feedback. 🙂

  96. Beautiful cake! Your father in law is lucky to have you!

  97. I typically enjoy milk chocolate more than dark, due to the bitterness. Would you say the mousse to be a little bitter? Do you think milk chocolate chips could sub some of the bittersweet chocolate? 

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  99. Looks so yummy! ! Need to make it tomorrow. .btw how many eggs needed in this recipe. It doesn’t state how many.

  100. Thank you for this amazing recipe. Made it for my friend’s birthday cake and it turned out incredible. Was absolutely a hit. I had leftover mousse — I made extra for my kids to have for a snack and that too was delicious.

    The chocolate cake recipe is one of the best from scratch recipes I have ever used. Just the right amount of chocolate taste and moist.
    Thanks again!!!!

  101. This is one cake i will have to try this weekend. but i will need to sit and convert it all into uk measures 1st

    Thanks for sharing and i will let you know how i get on.


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  103. If I’m using 6-inch round cake pans instead of 9-inch ones, should I be lowering the temperature while baking for the same length of time or should I keep to the same temperature but shorten the baking time?

    • Honestly, Elaine, I wouldn’t use 6-inch pan for this recipe, it’s just way too small. I don’t think it will work out well. Since I’ve never tested it, I can’t tell with any certainty. Sorry.

  104. hi would like to try this but cannot find the recipe. please assist

  105. This was so awesome. Can’t wait to bake it again.

  106. Hi! I plan on making this for my youngest daughter’s birthday coming up (she is a chocolate lover) but I had a question on the ganache. What kind of chocolate chips do I use for it? Semi-sweet or milk chocolate or something else? Thanks! Can’t wait to see how this turns out although I’m nervous as I don’t have a stand mixer or double boiler so I’ll have to use other stuff.

    • Hi, Rachel! I usually use semi-sweet chocolate chip when I make ganache, but it’s totally up to you depending how sweet you want your ganache be. You really don’t need stand mixer for this recipe. Hand-held mixer will be just fine. As for the double-boiler, I just used two different pots that fit nicely together. I’m sure your daughter will love this cake. It’s my family’s favorite cake, and I heard so many great things from my readers. 🙂 Let me know if you have any other questions, Rachel. And please let me know how it turned out. Have a happy birthday, to your daughter!

      • Thank you 🙂 I will definitely let you know how it turns out!

      • So I made this today. It is a great cake and both my girls (one of them being the birthday girl) loved it! I may make a couple of changes to my taste next time but I will definitely make this again.

        • I’m so happy your girls loved the cake, Rachel. And I’m glad that you’ll be making it again. Thank you for reporting back. 🙂

  107. This cake is absolutely gorgeous,chocolacious and doable for me. My family and my mother inlaw are loving it. Have baked it twice in 1,5weeks

  108. I read this recipe and I knew this would be delicious. I baked this cake for the first time and won a baking competition. Amazing

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  111. Hello, Shinee! I have a question. Can I use chocolate bars instead of chocolate chips, and how many do I need? 1.5 of cup means 425gr of chocolate, right? Also, which one is better to add – tarag or zuuhii? Want to make this cake for my birthday, so looking forward to your answers. Love ya nad your blog ! 🙂

    • Hi, Onon! Yes, you can substitute chocolate bar for chocolate chips. You will need 260gr of chocolate. As far as tarag or zuuhii, did you mean to substitute greek yogurt? If so, use any thick yogurt. Good luck, and Happy Early Birthday!

  112. I’m so sorry for what will appear to be a silly question, but when any recipe calls for coffee/expresso…do I use like just the powder? Or actually the drink. As in pour the liquid in?

    • Hi, Liz! No such thing as silly question. 🙂 It probably depends on what a recipe calls for, whether it’s instant espresso powder, instant coffee powder, or already brewed coffee/espresso. In this recipe, I call for instant espresso powder, and I mis it with water before adding it into the batter. Hope it helps.

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  114. Looks great! Almost exactly what I was looking for for my bday cake! Will omit espresso, because frankly I can’t stand coffee flavor/smelling anything. I know I am in the minority in the world! Do you mind if I share on my blog with a link here after I finish?

    • Hi, Heather! I’m glad that you found what you were looking for here. Omitting espresso is totally fine, just make sure to put the hot water. And yes, you can, of course, share it on your blog. The only thing I would ask is that if you’re sharing the full recipe, please re-write the directions in your own words, or you can simply link to my blog for directions. Happy early birthday, Heather!

      • Thank you again! This cake was so rich and amazingly delicious (even with my taking out espresso and nutella- rationing our nutella). Sorry my post does not do your cake justice so made sure to add links, how do you get your ganache to look so creamy like above? We loved it and will definitely be making again! My 4 yo wants it for breakfast, and even my dad on a health kick had to try it! http://wholeheartedhomemaking.wordpress.com/2014/09/10/29th-birthday-cake/

        • Happy Birthday, Heather! I’m so happy you made and liked the cake. Your cake looks delicious though! As far as the ganache, you just need to mix it really well until all the chocolate chips are melted. It looked like there were still some chocolate pieces in the ganache on your cake.

  115. HI Shinee, could you please tell me how many grams would be the 1 1/2 cups of chocolate chips. Thanks!

  116. Our family doesn’t drink coffee, do you think I can just leave that out?

  117. Hi I made the chocolate mousse cake for hubby for father’s day here in Australia. I used espresso coffee instead of instant and got a fantastic coffee flavour through the cake. Was a very easy cake to make . I left out the nutella . The family thoroughly enjoyed the cake as did our grandson, he had quite a large slice .

    • Donna, thank you so much for this awesome comment! So happy to hear that your family loved the cake. I will try the espresso coffee next time I make this cake too. 🙂

  118. When it calls for heavy cream is this just the double thick cream or just ordinary thickened cream??

    • Hi, Steph! Honestly, I don’t know what is the difference between double thick cream and ordinary thickened cream. I’m assuming you’re in UK. Heavy cream is basically a whipping cream with 36% milk fat content. I’m sorry for not being much help here.

      • Hey, thanks, no I’m from aus. I just looked and thickened cream(what I usually use for whipping) has 35% milk fat content and double thick has 48%. Double thick is just thicker than the already thickened (whipping) cream. So I’ll just be using the normal thickened! Thanks for the info.

        • Awesome, I’m glad you figured it out. And thank you for letting me know too. Now I know! 🙂 If you’re making this cake, let me know how it turned out.

  119. I made the mouse only last night and it came out perfect. Absolutely delicious and your instructions made it very easy. Thank you for the recipe.

  120. How come my chocolate mouse came out runny?

    • Hmm, it’s hard for me to pin point the exact reason. Did you whip the heavy cream until hard peak? If you have whipped the cream well, it should get runny.

  121. Hi,

    When do you add the water with the cocoa powder and instant espresso?? 🙂

    • Hi, Ivette! I’m assuming you’re asking about mousse filling. You will need to stir in cocoa/espresso mixture into melted chocolate in Step 9.

      • yes, but as soon as i added the water with the cocoa powder and coffe it turned the chocolate super thick, is this normal?

        • Hmm, not really. Was the water with cocoa and espresso very cold when you added to the chocolate? If so, the cold mixture might have hardened the chocolate. You may melt it over the double boiler again for a few minutes.

        • no… i think the chocolate was cold… but anyway it worked out. Thanks 🙂

        • Oh great to here that all worked out! I hope you liked the cake.

  122. Can I substitute the Greek yogurt with plain yogurt? Tks

  123. Hi Shinee!
    I was googling for an excellent chocolate cake recipe with a ‘not too sweet’ filling for a corset cake I was asked to make….a corset cake, obviously, will have a ‘couple’ heavier spots….will the mousse hold up to a little extra weight from cake/frosting? I’ve not tried filling with mousse….but if it works this will be my new go-to!
    Thank you for sharing! I might have to ‘trim’ a wee bit extra to taste test lol

    • Hey, Jess! I’m glad you found my blog and this recipe.
      Corset cake, huh? Sounds fun! It’s hard for me to give an accurate advise, since I’ve never made one before. But I think it should hold up just fine, the mousse is lighter than buttercream, but it’s still have some body to it. Good luck! Sounds like you’re gonna have fun! 🙂

  124. Hi,

    I assume the baking soda goes in with the dry ingredients? I just wanted to make sure that is correct. I don’t see many recipes with soda and powder. (At the time of this comment, the recipe lists “cocoa powder, , baking powder and salt.” in the instructions of step 2.)

    • Amber, thank you so much for the note! You’re correct, baking soda goes with all the dry ingredients. Somehow it got deleted, and I just fixed it. Again, I appreciate you pointed that out to me.

  125. How long would I bake if using a 14 x 2 square pan?

  126. For the cake recipe you say it needs salt, but nowhere in your directions does it say when to put the salt in.

    • Oops, my bad! It goes with all the dry ingredients on step 2. I updated the recipe now. Sorry for confusion and thank you so much for pointing it out, Chrissy!

  127. The cake looks great, but I do have a question… Do you think I can possibly make a 2 tier cake with this? 6″ and 8″..

    • Thank you, Allison! Although I never tried making 2-tier cake out of this batter, I think you can only if you make one 6-inch and one 8-inch cakes. Hope it helps. 🙂

  128. Made this gorgeous cake for my hubby’s birthday a week ago and as soon as my husband blew out the candles, the cake became the topic of discussion and his birthday party turned into oh-my-god-this-cake-is-amazing party. Everyone couldn’t stop raving about how good the cake was. Even my dad, who is not a fan of sweets, was spotted cleaning out the last drip of ganache with piece of bread. Yep, it was that good. Thanks Shinee for a wonderful recipe.

  129. Do you need to refridgerate the cake, or will the chocolate mousse stay stable at room temp?

  130. This is the best chocolate cake i ever made and ate.I will make this again and again.Thank you for this amazing recipe!

    • Michaela, your comment made my day! I’m so happy that you love this cake. It’s our family favorite for sure. And thank you for stopping and hope to see you around again. 🙂

  131. Pingback: A Birthday Cake for Dad |

  132. Thank you very much.

  133. Hello. I am from Romania. I don’t know very very good english. I like this cake and i wanna make this, but don’t understand few words..
    How much is your cup? How much have two cup of flour and how much heavy cream, in ml or grams.
    How ml and how grams have your cup?

    • Adriano, thank you for visiting my blog. I’m so happy you’re planning to make this cake. It’s really tasty cake.
      1 cup of liquid is usually 250ml. But dry ingredients vary in grams. For example, 1 cup of flour is 125gr of flour, and 1 cup of sugar is 250gr of sugar.
      2 cups of flour is 250gr of flour. 2 cups of cream is about 500ml of cream.

      • Hi  Shinee how are u measering the 1cup sugar 250ml
        and 1cup flower for 125 i m confused ?

        • Hi, Dalene. 1 cup of sugar= 200gr. The reason 1 cup of sugar is heavier than 1 cup of flour is because sugar weighs more than flour. Volume-wise they maybe the same, but they weigh different. Hope this helps.

  134. I made the frosting and ganache with Barefoot Contessa’s chocolate cake recipe, my usual, and it was phenomenal! It was deemed by my whole family to be the best chocolate cake ever, and I agree. The frosting was perfectly rich without being too sweet, and great with the ganache which gave it a pretty and smooth finish. Awesome, thanks!

  135. What would be a good substitute for the nutella? We have a nut allergy in my house.

  136. Greek yogurtiig mongold yugaar orluulj boloh u. Tsutsgii boloh u

  137. Sainu. Ene cake joroo mongoloor esvel sweetkitchen blogtoo oruulaad ug tegeh u. Joroor olon zuil surch bg shu bayrlalaa

  138. It looks delicious! I am a chocoholic 🙂

  139. I made this for my sweetheart’s birthday yesterday and it was amazing!! I modified it to make it GF (1.5c sorghum flour + 1/2c potato starch + 1.5tsp Xanthum gum). I also kicked myself for forgetting the yogurt at the store but subbed 1/2 c oil and it turned out just fine. Thank you for this wonderful recipe!

  140. This just looks delish. Yum Yum

  141. this cake is so gorgeous!