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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!

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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!

Voila!

 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!


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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)

Ingredients:

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

Directions:

  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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335 comments

  1. I don’t have Greek yogurt on hand so could I use regular yogurt instead? If so, same amount?
    Thank you!

  2. I made this cake for this Easter weekend.  My cake portion was dry and I don’t know why.

    Rating: 2
  3. 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.

    Thanks

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

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

  6. 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
  7. For the ganache, what kind of chocolate did you use for this recipe?

  8. 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.

  9. 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.

  10. 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.

  11. 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
  12. 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!!

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

  14. 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
  15. 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??

  16. 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.

  17. 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. 🙂

  18. 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.

  19. 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!

  20. 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
  21. 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
  22. 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!

  23. 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?

    Thanks! 

    • 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.

  24. 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!

  25. 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.

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

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

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

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

    Rating: 5
  30. 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!

  31. 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
  32. Hi shinee
    Love the look of this recipe, could it be baked in a 8″ tin?
    Thanks

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

  34. 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.

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

  36. 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?

  37. 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!

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

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

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

  41. 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

    • 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!

  42. 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.

  43. 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.

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