This decadent chocolate cake with chocolate mousse filling is a chocolate lover’s dream! Made with four layers, it’s showstopping in appearance but is surprisingly simple to make.
Why you’ll love this chocolate cake
I have to warn you that this chocolate cake recipe with mousse filling is so delicious that it’s been known to cause fights over the last slice!
I’ve tested and retested the recipe to make sure it’s perfect and holds its shape, and let’s just say that no one in my family ever complains about testing.
- Flavor – Made with espresso-infused cake, chocolate mousse filling, and a rich chocolate ganache topping, every bite of this cake is packed with rich, chocolate flavor. My favorite!
- Texture – The cake is perfectly fluffy and moist, pairing nicely with the creamy filling.
- Appearance – Once you slice into the cake, you’ll reveal four layers of cake and filling, encased by the solidified ganache for a homemade recipe that looks like it belongs in a bakery case.
Serve your chocolate cake with chocolate mousse filling on its own. Or, go all out with a scoop of homemade vanilla ice cream, whipped cream, or even powdered sugar, and berries on top!
Key Ingredient Notes
Chocolate Cake
- All-purpose flour forms the base of the cake batter. I haven’t tested this recipe with a gluten-free flour, but it should work if you use a 1:1 all-purpose gluten-free flour blend!
- Sugar – We use granulated sugar over other types of sugar to sweeten both the cake batter and the mousse filling.
- Unsweetened cocoa powder – A must-have for both the cake batter and mousse filling! While natural and Dutched cocoa powders are not interchangeable, you can use either one for this recipe.
- Leaveners – Both baking soda and baking powder contribute to the soft, fluffy consistency of the cake.
- Salt helps balance the sweetness of the cake and enhances the rest of the ingredients.
- Instant espresso coffee – Trust me on this. It doesn’t make your dessert taste like coffee but is my secret to creating the best, boldest chocolate taste. If needed, feel free to use decaf espresso.
- Milk – I use 2% milk, but you can use any kind you have on hand.
- Greek yogurt – This adds a subtle tang to the cake and keeps it moist and tender. Let your yogurt come to room temperature before you begin!
- Pure vanilla extract – I always have a batch of homemade vanilla extract on hand, but store-bought varieties are also fine. Just make sure to use high-quality pure vanilla extract, not the imitation stuff!
Chocolate Frosting and Ganache
- Chocolate chips – We use bittersweet (or semi-sweet) chocolate chips in both the filling and ganache. You can never have too much chocolate, right?
- Heavy cream creates a creamy texture and rich flavor in both the mousse and ganache.
- Nutella – This adds an extra element of flavor to the filling, offsetting some of the sweet chocolate taste with a delicious nutty taste.
- Softened butter – This is optional but creates a picture-worthy shiny ganache!
How to make this chocolate cake recipe with mousse filling
Before you begin, preheat the oven to 350°F, and grease two 9-inch round cake pans.
1. Make the Chocolate Cake
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Mix the water and instant espresso coffee in a second small bowl until smooth. Set the mixture aside.
- Mix the eggs, milk, yogurt, and vanilla in a mixing bowl fitted with a paddle attachment until well combined.
- Next, add half the flour mixture, and mix for a minute. Then, add the remaining flour, mixing until just combined, and stir in the espresso water.
- Pour the cake batter into the prepared cake pans, and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
- Place the pans on wire racks to cool for 10 minutes. Then, remove the cakes from the pans, and allow them to cool completely.
2. Prepare the Chocolate Mousse Filling
- In a small bowl, dissolve the cocoa powder and instant expresso in hot water.
- In a double boiler, melt the chocolate chips until nice and smooth. Then, remove the boiler from the heat, and let the chocolate cool slightly.
- In a stand mixer fitted with a whisk attachment, whip the heavy cream with the sugar until hard peaks form.
- Stir the cocoa mixture and Nutella into the melted chocolate.
- Add half the whipped cream, and gently fold to combine. Then, fold in the remaining whipped cream just until no streaks remain.
- Transfer the filling to the fridge until the cake is completely cooled. If you layer the cake too soon, it’s likely to crumble!
Achieve the best filling
I walk you through all the steps in even more detail in my chocolate mousse filling post.
3. Assemble the Chocolate Cake with Chocolate Mousse Filling
- Slice each cake horizontally to create two equal layers. If your cakes turn out with a small hump, just slice it off!
- Place the first layer in a springform pan. Then, spread a little less than ⅓ of the filling on top.
- Repeat, adding the next layer of cake and mousse until the cake is built, ending with a very thin layer of mousse on top.
- Transfer the cake to the fridge to chill for at least 2 hours or ideally overnight.
Use the right knife
For the best results, use a long serrated knife. I love this Zenker Layer Cake Slicer Kit!
4. Prepare the Chocolate Ganache
- Bring the heavy cream to a simmer in a small saucepan on the stove. Be careful not to let it come to a boil!
- Pour the hot cream over the chocolate chips, and let the mixture sit for a good 2 minutes.
- Mix to melt the chocolate and create a smooth consistency.
- Stir in the butter. This creates a beautiful shine!
- Remove the springform sides from the cake pan. Then, for a smooth glaze pour the chocolate on top while it’s still runny. Or, let the ganache cool before spreading for a frosting-like consistency. Both versions are tasty!
Perfect your ganache
Take a look at my post on how to make chocolate ganache for even more tips and tricks!
Tips for Success
- Bring all the ingredients (except the heavy cream!) to room temperature before you begin to allow for easy mixing.
- Keep your heavy cream chilled! Warm heavy cream doesn’t whip properly. Warm cream won’t reach stiff peaks, no matter how long you whip it.
- Don’t overwhip the cream, or it will curdle. Overwhipped cream gets clumpy, separates, and eventually turns into butter.
- Allow the cake to cool completely before slicing and layering. Otherwise, it’s likely to crumble, sink, and fall apart!
- Create even cake layers by trimming any lumps with a serrated knife.
- Measure the flour correctly! I highly recommend using a scale to measure the dry ingredients, especially flour. It’s really easy to over-measure flour by volume, which will lead to a dense and heavy cake that no one wants to eat. If you don’t have a scale, instead of scooping the flour with a measuring cup, spoon the flour into a measuring cup and then level the top off with the back of a knife. This is called “spoon and level” method. Don’t be tempted to shake the measuring cup or pack the flour down!
- Avoid overbaking the cakes, keep a close eye on the oven, and remove the pans as soon as the cakes set.
- If you don’t want to use a double boiler to melt the chocolate for the ganache, you can also use the microwave. Place the chocolate chips in a microwave-safe bowl, and microwave in 30-second intervals, stirring after each addition. Do not overheat, or the chocolate will burn and clump!
Make-Ahead Tips
No matter what, this chocolate cake with chocolate mousse filling requires a bit of planning in order to prepare all the components. However, you can prepare all the components up to a day in advance.
- Cake: Allow the cakes to cool completely. Then, slice, and wrap each layer with plastic wrap. Store the layers in the fridge for up to 2 days, or freeze for up to 3 months.
- Mousse: Transfer the whipped mousse to an airtight container, or cover the bowl with plastic wrap, and refrigerate for up to 24 hours. Let the filling sit on the counter to soften before you use it.
- Ganache: Store ganache in the fridge for up to 5 days. You can also freeze ganache in an airtight container for up to 1 month. Thaw in the fridge overnight before using.
Storing Tips
Once assembled, you can cover the cake, and store it in the fridge for up to 5 days. I don’t recommend freezing the assembled cake as it’s likely to become too soggy once thawed.
FAQs:
Does mousse cake filling need to be refrigerated?
Yes, if you leave the cake at room temperature, it’s likely to become soft and runny. Then, your cake will fall apart!
Should you cover chocolate mousse in the fridge?
Yes, if you leave the mousse uncovered, it’ll develop a crust when exposed to the cold air.
Can you pour ganache over mousse?
Yes! The ganache does not get hot enough to negatively impact the taste or texture of the mousse.
More Chocolate Cake Recipes
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!
Ingredients
For cake:
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ¾ cup (90 g) unsweetened cocoa powder either natural or Dutch-processed Note 1
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- ½ cup (120 ml) hot water
- 1 teaspoon instant espresso powder Note 2
- 2 large eggs at room temperature
- 1 cup (240 ml) milk at room temperature Note 3
- ½ cup (120 ml) Greek yogurt at room temperature
- 1 tablespoon pure vanilla extract
For mousse filling:
- ½ cup (120 ml) hot water
- 4 tablespoons (30 g) unsweetened cocoa powder Note 4
- ½ teaspoon instant espresso powder
- 1 ½ cup (260 g) chocolate chips Note 5
- 2 cups (480 ml) heavy cream cold
- 2 tablespoons granulated sugar
- 1/3 cup Nutella
For chocolate ganache:
- ½ cup heavy cream
- 1 cup chocolate chips
- 1 tablespoon softened butter optional
Instructions
- To make the cakePreheat 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.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Note 1: While natural and Dutch-process cocoa powders are not typically interchangeable, you can use either one in this recipe.
Note 2: Espresso enhances the chocolate flavor in this cake. You won’t taste it, but you’ll notice how much richer and bolder the chocolate flavor is in this cake with added espresso.
Note 3: I’ve used whole and 2% milk. But any type of milk will work.
Note 4: You can use either natural or Dutch-process cocoa powder.
Note 5: Milk, semi-sweet, or dark chocolate chips all work great. For a sweet and mild mousse, use milk chocolate. For an intense mousse, use dark chocolate chips.
Storing Tips:
– Store leftover cake covered in the fridge for up to 5 days.
– I don’t recommend freezing this recipe as it’s likely to become soggy once thawed!
– Store leftover cake covered in the fridge for up to 5 days.
– I don’t recommend freezing this recipe as it’s likely to become soggy once thawed!
Nutrition
Servings: 1 serving
Calories: 646kcal
Carbohydrates: 77g
Protein: 10g
Fat: 35g
Sugar: 51g
Sodium: 360mg
Did you make this?Leave a rating and your feedback. Thank you!
This recipe was originally published on March 7th, 2014.
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!
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!
Yay, so good to hear you made it again! And glad you found out why that issue was happening. Thank you, Jackie!
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.
Yay, Michelle! So happy you made and enjoyed the cake. I love the Irish Cream addition! Thank you for your feedback!
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!
Hi, Debbie! Yay, I’m so glad you all loved the cake! Happy Birthday to your son. And thank you for your feedback!
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.
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!
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.
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!
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!
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.
Really nice and great cake. Thanks for sharing it here.
Thank you, Ravi, for your feedback. So glad you liked it!
Can I use canned whipped cream. My husband bought the wrong cream .
Oh no! 🙂 I’m honestly not sure, I’ve never used canned whipped cream other than in coffee.
Hi, reading the recipe I noticed there’s no oil or butter. Is that on purpose?
Yes, it’s not a mistake, Liza. It works just fine without oil/butter.
Hi ,i was wondering if i had to use unsweetened cocoa powder for the chocolate mousse? Thank you
Hi, Emma. You’ll need unsweetened cocoa powder.