Supreme Chocolate Cake

4.83 from 23 votes

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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!

4.83 from 23 votes

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!
Prep: 15 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 10 -12 servings


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


  • To make the cake
    Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a small bowl, mix together water and instant espresso coffee. Set aside.
  • 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.
  • 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.
  • Meanwhile, let’s prepare the chocolate mousse filling. In a small bowl, dissolve cocoa powder and instant espresso powder in a hot water.
  • In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
  • In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


Calories: 689kcal
Carbohydrates: 85g
Protein: 9g
Fat: 38g
Sugar: 56g
Sodium: 422mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

4.83 from 23 votes (3 ratings without comment)

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  1. 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?

    1. 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. 😉

      1. 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!

        1. Yay, so happy it turned out great and everyone loved it. Thank you for your feedback, Brandie!

  2. 5 stars
    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.

    1. Hi, Natalie. I’m afraid 8-inch pan will be too small. As you can see in the video, and photos, the cakes is pretty big even for 9-inch pan.

    1. Hi, Debbie! Why not? I think additional chocolate chunks will make the cake even more indulgent! Let me know if you give a try.

  3. 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 

    1. 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.

  4. 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 🙂

    1. 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!

      1. 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?

        1. Hi, Aurelia! Yes, you can add another tablespoon of sugar. It shouldn’t affect the texture. Let me know how it turns out!

  5. 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?

    1. 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!

        1. Hi, Khadija. Yes, you don’t need oil or butter for this recipe. It’s not a mistake. Thanks for clarifying. 🙂

    1. Hi, Reesie! I use plain greek yogurt (unsweetened). But vanilla will work too. Let me know how it turns out, if you give it a try. Thanks!