Chocolate “Truffle” Mousse Cake

Chocolate Mousse Cake

A friend, a baby, and a Chocolate Mousse Cake.

Most of us cook, not only because we love food, but because we love people. We cook because it makes our family smile or warms the heart of a friend.

There is nothing better than watching your husband walk into a kitchen filled with the wafting aroma of braised meat or yeasty bread fresh out of the oven. He inhales the savory perfume and his face lights up like a child on Christmas morning. This is the face of a person who knows he is loved.

Cooking, to me,  is a love language. A hobby (or art-form) in which you offer a piece of yourself to everyone who partakes. When I cook for someone, I’m expressing how I feel about them in a way I could never verbally convey. I’m offering them my time, my talent, my heart.

Triple Chocolate Mousse Cake

Certain dishes express this better than others–take cake for instance. No one makes a triple chocolate mousse cake just because they have a craving for it. It’s too much work for greedy impulse.

A person makes a chocolate mousse cake on a special occasion. They make it for a special person. And if they are lucky, they get to enjoy it together.

One of my sweet friends is having her first baby this month. Melissa is possibly the most generous and tender-hearted person I know. This Chocolate Mousse Cake was made in her honor with little fondant mushrooms and garden gnomes on top. Making this cake is one small way I could show her how special she is, and it will certainly make your loved one feel the same.

How To Make Chocolate Cake

Chocolate Mousse Cake does not qualify as an “easy recipe” but it is definitely worth the time and effort! This was inspired by the famous Martha Stewart Triple Chocolate Mousse Cakes, yet I had to alter the recipe quite a bit for a large cake, and to make the milk chocolate mousse solid enough to sit out for a while.  The bottom layer is a dark mocha cake, topped with two layers of mocha chocolate mousse whipped into airy perfection. Although it is RICH, the variation in the three layers of chocolate make it easy to eat… very easy to eat. You may not be able to stop after one piece!

How to Make Mousse Cake


Yield: 12 slices

Chocolate Mousse Cake


For the Cake:
1 cup all-purpose flour
1/3 cup dark cocoa powder
¾ tsp. baking soda
1 ½ tsp. baking powder
½ tsp. salt
1 Tb. instant coffee granules
1 cup granulated sugar
1 egg + 1 yolk
¾ cup whole milk
¼ cup veg. oil
1 tsp. vanilla extract

For the Mousse:
5 cups heavy cream
13 egg yolks, divided
12 Tb. granulated sugar, divided
5 Tb. corn syrup, divided
4 Tb. water, divided
2 Tb. instant coffee granules
11 oz. dark (bittersweet) chocolate chips, melted
11 oz. milk chocolate chips, melted
2 pinches salt
3 tsp. vanilla extract, divided


Preheat the oven to 350 degrees F. Line the bottom of a spring form pan with parchment paper. Clamp the ring into place and trim the paper around the edges. Spray the sides of the pan with unstuck cooking spray.

In a large bowl whisk the first 7 dry ingredients together.

Whisk the eggs, milk, oil and vanilla together separately. Then slowly add the wet mixture into the dry mixture, whisking until smooth. You can use an electric mixer if you like.

Pour the batter into the prepared pan and bale for approximately 30 minutes—until a toothpick inserted into the middle comes out clean.

Allow the cake to cool in the pan. Then trim the top with a serrated knife for a flat surface.

Fit a sheet of parchment paper around the cake to form a large collar. Place the spring form rim back place to hold the collar.

For the Mousse: Pour the cream into the bowl of an electric mixer. Using the whisk attachment, whip until firm peaks form. Place in an air-tight container and refrigerate for at least one hour.

Wash and dry the bowl, then place 6 egg yolks in the mixer bowl and whip until a light and frothy—5 minutes.

Meanwhile, add 6 Tb. sugar, 3 Tb. corn syrup, 3 Tb. of water, 1 Tb. coffee granules, 2 tsp. of vanilla and a pinch of salt in a small saucepan. Boil to a boil for about one minute, then remove from heat.

With the mixer running, carefully pour the hot sugar mixture into the egg yolks. Increase the speed and whip another 3-5 minutes until thick.

Then slowly pour the melted dark chocolate into the mixture. Scrape the bowl.

With a spatula, gently fold HALF the cold whipped cream into the chocolate mixture.

Once combined, carefully spoon the chocolate mousse onto the center of the cake layer. Spread evenly and refrigerate.

Repeat steps 6-13 with the remaining ingredients. Take note that the milk chocolate mousse has 1 extra egg yolk and less corn syrup, water, and vanilla. Milk chocolate contains more moisture so the mousse needs to be adapted so it isn’t too loose to stand up.

Spoon the milk chocolate mouse over the dark chocolate. Spread evenly. Refrigerate for a minimum 4 hours or over night to set.

Once set, carefully remove the paper collar. Keep chilled until ready to serve.

Chocolate Mocha Mousse Cake

Related Posts

88 Responses to “Chocolate “Truffle” Mousse Cake”

  1. #
    Linda — September 16, 2011 @ 11:29 am

    There’s alot of love and egg yolks in this delicious cake! Those layers look to die for!! I feel the same as you do, my caring and love for others is expressed through the dishes and desserts I make!


  2. #
    Dmarie — September 16, 2011 @ 1:09 pm

    *chuckle* that is just TOO CUTE!!


  3. #
    Katie — September 16, 2011 @ 3:47 pm

    Oh my goodness, what an amazing cake! It looks amazing, and it sounds deeeelish!


  4. #
    Anne-Marie @ This Mama Cooks! — September 16, 2011 @ 11:26 pm

    What an amazing cake. Almost worth getting pregnant for!


  5. #
    Pachecopatty — September 17, 2011 @ 9:32 am

    Such a beautiful chocolate mousse cake , I love your mushroom forest complete with the sweet gnomes;-)


  6. #
    Pauline — September 17, 2011 @ 3:51 pm

    Lovely, lovely and I went and had a ( drool ) look at your chocolate cake recipe too!


  7. #
    Pauline — September 17, 2011 @ 3:51 pm

    Lovely, lovely and I went and had a ( drool ) look at your chocolate cake recipe too!


  8. #
    chinmayie @ love food eat — September 18, 2011 @ 8:07 am

    What a beautiful cake!!


  9. #
    Kita — September 18, 2011 @ 8:20 am

    This is a beautiful cake to make for a a friend! I love how your explain cooking – why you cook. How you are sharing a piece of yourself with someone. That’s perfect.


  10. #
    Boulder Locavore — September 18, 2011 @ 8:47 am

    This cake is beyond darling. It is completely enchanting. I love your thoughts about food and why we make food for others. I agree entirely. I’m sure your friend felt the joy of the start of her journey into parenthood with this wonderful tribute to her in your cake.


  11. #
    Katie@Cozydelicious — September 18, 2011 @ 4:20 pm

    I love, love, love those adorable little mushrooms and the gnomes too! The cake looks fantastic – and so fun. What a great treat for a mom-to-be!


  12. #
    Carroll — September 18, 2011 @ 6:54 pm

    ummm, ridiculously cute and sooo mouth watering!


  13. #
    marla — September 18, 2011 @ 9:02 pm

    This is the happiest cake ever! Congrats to your friend Melissa :)


  14. #
    megan @ whatmegansmaking — September 19, 2011 @ 6:49 am

    Looks AMAZING! I think I would find this too easy to eat as well :)


  15. #
    RisaG — September 19, 2011 @ 5:29 pm

    the fondant mushrooms are just precious. That cake looks so good. Melissa is one lucky lady to have had some of it. I agree with Marla – a very happy cake indeed.


  16. #
    Monet — September 19, 2011 @ 9:13 pm

    Congratulations to your sweet friend! And what a lovely post. I couldn’t agree more about your perspective on cooking. And thank you for sharing this delicious cake! Too cute! I’m hungry again (we just finished dinner a couple of hours ago). always. Much love from Austin!


  17. #
    sara — September 20, 2011 @ 9:13 pm

    I love this – so beautiful and it looks really delicious too! :)


  18. #
    Leslie — September 21, 2011 @ 4:25 am

    I was going to make another Death by Chocolate cake for Christmas this year…but this may have to take its place…yum!


  19. #
    Tammy — September 21, 2011 @ 10:01 am

    That looks so good! Happy SITS day to you! :)


  20. #
    Sara — September 21, 2011 @ 2:33 pm

    I followed the gang over from SITS. Congrats again!

    I have one question: can you come to my house and make this for me? Pretty please?


  21. #
    Jessica@Team Rasler — September 21, 2011 @ 2:49 pm

    This looks amazing and so delicious. I love your point about how this is only a cake you make for a special occasion and probably for someone you love. Happy SITS day!


  22. #
    Susan in the Boonies — September 21, 2011 @ 4:05 pm

    Happy SITS day, by the way!


  23. #
    Rochelle — October 5, 2011 @ 12:30 pm

    Looks delicious and I want to try out this cake. What size spring form pan would you recommend?


    • Sommer — October 5th, 2011 @ 12:34 pm

      Hi there! I used a 10 inch pan. :)


  24. #
    Rochelle — October 5, 2011 @ 12:35 pm

    It looks very delicious. What size pan should I use?


  25. #
    Carrie — November 26, 2011 @ 6:19 am

    I am so glad I stumbled upon you! What a great cake and beautiful blog. I love to find fellow baker/blogger/artists.


  26. #
    LF — December 9, 2011 @ 4:32 pm

    If I want to omit the coffee taste and granules, do I need to adjust any other ingredients?


  27. #
    LF — December 9, 2011 @ 4:33 pm

    If I want to omit the coffee granules, do I need to adjust any other ingredients?


    • Sommer — December 19th, 2011 @ 9:37 am

      No. It should be fine. :)


  28. #
    78 — June 7, 2013 @ 8:27 am

    What’s up, just wanted to mention, I loved this blog post. It was helpful. Keep on posting!


  29. #
    Sinead Fenton — December 12, 2013 @ 5:17 am

    This looks absolutely divine!!


  30. #
    Gracie — December 30, 2013 @ 8:38 am

    This is so you can have your Ad – Sense adverts on as many subtopics as your are able to.
    For Facebook, the average user is logged in or active about 8 to 10 hours a month.

    Google allows you to utilize as much as 10 pictures
    and I motivate you to utilize each 1 of them.



  1. Pingback: Miss Moss : Eat

  2. Pingback: Robe Information Blog

  3. Pingback: Clippings: October 6th | Cream and Sugar

  4. Pingback: Chocolate Banana Coconut Cake | A Spicy Perspective

  5. Pingback: Favorite Sugar Cookie Icing and Cut Out Cookie Recipe | A Spicy Perspective

Leave a Comment