Home > Double Chocolate Mousse Cake

Double Chocolate Mousse Cake

by Nick Makrides
Published: Last Updated on

Ever wondered what eating chocolate air is light? If biting into the lightest and fluffiest chocolate mousse cake is something you’ve always wanted to experience, then this double chocolate mousse cake recipe is just for you!

Chocolate Mousse Cake with slice taken out

My perfectly light double chocolate mousse cake starts off with a chocolate brownie base that is topped with the lightest and most splendid mousse you’ve ever had. Slicing into this cake is so satisfying, eating it is simply divine!

Chocolate Mousse Cake slice on a plate

My favorite thing…

My favorite thing about this Double Chocolate Mousse cake? The Mousse! It’s so light and airy! You can’t see it in the video but it felt so satisfying slicing through it. The trick is to warm up your knife first which gives you nice clean slices!

What does the mousse cake taste like?

Well, chocolate, right? Duh Nick? But let’s talk about the texture. The texture of the brownie base is fudgy. It’s really chocolatey too. The mousse is really light, it’s very creamy and not too sweet.

Chocolate Mousse Cake close up with slice taken out

What happens if I don’t have gelatine leaves?

Well, you can use powdered gelatin. This recipe calls for 2 gelatin leaves. If using powder, you’ll need 2 tsp. To prepare the gelatine powder, simply add to a mixing bowl with 3 tsp of water and stir using a fork. Set aside to bloom (soak in the water) for 5 minutes then add to the hot milk and stir until melted.

What you need for the Double Chocolate Mousse Cake

Brownie Base

Unsalted butter – I used unsalted here. But you may use salted if you want some salt in the recipe. It will help break the sweetness a little.

Dark chocolate – I used nestle cooking melts.

Brown sugar – you can use caster sugar in it’s place if you wish. The brown sugar adds a richer flavor.

Eggs – I used large eggs

All-purpose flour – regular all purpose flour.


Milk and dark cooking chocolate – a combination of both helps make this a smooth chocolate flavor. For a less sweet and more intense chocolate flavor, replace the milk chocolate with dark chocolate.

Gelatin leaves – see my notes above on this. But I used gelatin leaves for this recipe because it’s preferable. But you can use powdered gelatin if you wish.

Heavy whipping cream – Use cream with at least 30% fat content. This is the cream you use for whipping.

Caster sugar – This sugar is best for this recipe because it will dissolve in the meringue much quicker than granulated sugar.

How to make the mousse cake

Brownie Base

Chocolate Mousse Cake Instructional Image 01

1. Fill a pot a quarter of the way with water and bring to a gentle boil.

2. Add the butter, chocolate, and brown sugar

Chocolate Mousse Cake Instructional Image 02

3. Stir until melted.

4. Take off the heat and add the eggs. Whisk to combine.

Chocolate Mousse Cake Instructional Image 03

5. Add the flour and whisk until the batter is smooth.

6. Add to a springform pan lined with baking paper and bake for 20 minutes on 180°C / 350°F.

Chocolate Mousse Cake Instructional Image 04

7. Once baked and cooled, carefully run a knife around the sides of the brownie to loosen.

8. Take out of the pan. Spray the side with oil spray.

Chocolate Mousse Cake Instructional Image 05

9. Add acetate measuring 65cm (26-inches) in length on the inside.

10. Add the brownie back in the pan and set aside.

MousseChocolate Mousse Cake Instructional Image 061. Add the milk and dark chocolate to a heatproof bowl over a double boiler. Stir until melted and smooth.

2. Take off the heat and add the 6 egg yolks. Stir using a spatula until well combined. Set aside

Chocolate Mousse Cake Instructional Image 073. Add the gelatin leaves to a bowl of cold water. Allow to soak for 5 minutes.

4. Take out and squeeze out excess water.

Chocolate Mousse Cake Instructional Image 085. Transfer to a jug of hot cream (1 cup – 250ml) and stir until melted.

6. Add the hot gelatin cream to the chocolate mixture and stir until thinned out and smooth. Set aside.

Chocolate Mousse Cake Instructional Image 097. Add the remaining 2 1/2 cups – 625ml of cream to a mixing bowl with the vanilla extract and whip to stiff peaks.

8. Add the 6 egg whites to a separate large bowl that is very clean. With clean beaters, whip to soft peaks.

Chocolate Mousse Cake Instructional Image 109. Slowly add the sugar while mixing on high speed. Once all the sugar is in there continue mixing for 2 minutes until thick and glossy.

10. Add the cream to the chocolate mixture and use a spatula to fold through.

Chocolate Mousse Cake Instructional Image 1111. Add the meringue to the chocolate mixture and gently fold through with the spatula.

12. Pour the mousse mixture to the prepared springform pan.

Chocolate Mousse Cake Instructional Image 12

13. Use a spatula to flatten out the top and chill in the fridge for 4 hours or overnight.

Let’s unwrap this thing!

Chocolate Mousse Cake Instructional Image 13Let’s Decorate!

1. Firstly, run a hot and dry knife around the top of the mousse cake.

2. Unclip the springform pan and take away the sides.

Chocolate Mousse Cake Instructional Image 143. Use a warm cloth to run around the mouse section of the cake to help the mousse come away from the acetate easier.

4. Gently unwrap the mousse cake from the acetate and transfer to a serving plate. Slice using a warm knife to serve.

Tips for making Double Chocolate Mousse Cake

  • When slicing through the mousse cake, warm up your knife first by running it under hot water and drying it with a towel. It’ll give you those really clean straight slices that elevates the presentation of this cake!
  • Use a warm cloth to wipe the side of the set mousse cake before unwrapping. This will help the mousse come away from the acetate without tearing.

Other Recipes You Might Like!

Chocolate Cake

Chocolate Ganache Frosting

Greek Frape Cupcakes

Candy Apple Cupcakes

Flourless Chocolate Cake

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!

N x

Chocolate Mousse Cake slice standing up

Chocolate Mousse Cake with slice taken out

Double Chocolate Mousse Cake

Serves 12

4.59 from 17 votes
Prep Time: 20 mins
20 mins
Total Time: 3 hrs 45 mins
Course: Dessert
Cuisine: American


Brownie Base

  • 1/2 cup unsalted butter (+ 1 tbsp of butter)
  • 3/4 cup dark cooking chocolate
  • 3/4 cup brown sugar
  • 2 egss
  • 1/3 cup all-purpose flour


  • 2 cups milk cooking chocolate
  • 2 cups dark cooking chocolate
  • 6 eggs
  • 2 gelatine leaves
  • 3 1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup caster sugar


Brownie Base

  • Preheat your oven to 180°C / 350°F. Spray an 8-inch springform pan with oil spray and line the bottom with baking paper.
  • Fill a pot about a quarter of the way with water. Bring to a gentle boil. Place a heatproof bowl on top and add the butter, chocolate, and brown sugar. Stir until all the ingredients have melted. Take off the heat and add the eggs, whisk to combine. Add the flour and whisk until the batter is smooth.
  • Add to the springform pan and bake for 20 minutes. Once baked, allow to cool completely at room temperature. Carefully run a knife around the edge of the brownie to loosen from the springform pan. Clean the inside of the springform pan. Place a piece of baking paper on bottom and place the sides on top. Clip to tighten.
  • Spray the side of the pan with oil spray and place a large piece of acetate measuring 65cm (26-inches) in length on the inside. The oil will help it stick to the pan. Place the cooled brownie in the pan and set aside.


  • Add the milk and dark chocolate in a heatproof bowl over a double boiler. Stir until melted.
  • Take off the heat and add the egg yolks. Mix using a spatula. The mixture will instantly thicken and become almost dough like. Set aside.
  • Add gelatine leaves to cold water to soak for 5 minutes. Take out and squeeze out excess water. Place in a jug with 1 cup of the cream which has been heated. Stir until gelatine is melted.
  • Add the hot cream to the chocolate egg mixture and stir until smooth. Set aside.
  • Add the egg whites to a separate large bowl. Make sure the bowl is clean. Use an electric hand mixer to whip to soft peaks. Add a third of the sugar and whip for one minute. Repeat until all the sugar is in. Once in, whisk on high speed for 2 minutes until meringue is thick and glossy.
  • Finally, to a separate bowl whisk the remaining cream and vanilla extract together until you reach stiff peaks.
  • Add the cream to the chocolate module and gently fold through until well combine. Add the meringue and fold through until well combined.
  • Pour the mixture into the prepared springform pan. Use a spatula to flatten out the top. Chill in the fridge for four hours or overnight.
  • To remove, run a knife under hot water and dry. Run it around the top of the mouse layer before loosening it from the springform pan.
  • Carefully lift up the sides of the pan. Gently unwrap it from the acetate and slice to serve.


This cake can be stored in an airtight container for up to three days before it’s unwrapped. It is best served the day it’s unwrapped.


Calories : 405kcal
Carbonhydrates: 18g
Protein: 5g
Fat: 35g
Saturated Fat: 22g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 10g
Trans Fat : 1g
Cholesterol: 197mg
Sodium: 63mg
Potassium : 107mg
Fiber: 1g
Sugar : 14g
Vitamin A: 1376IU
Vitamin C: 1mg
Calcium: 72mg
Iron: 1mg
Nutrition Disclosure

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Holly Wood July 27, 2021 - 5:50 am

Would it be ok to half the mousse recipe so it isn’t so tall, or would it affect the texture/setting of it? 🙂

Nick Makrides July 27, 2021 - 6:23 am

That would be ok 🙂 N x

Monique March January 23, 2022 - 9:06 pm

Hi Nick, could you use this mouse as a filling for between cake layers?? Sounds amazing 🥰

Nick Makrides September 10, 2022 - 12:42 am

Hi Monique! Sorry about the late reply. For this recipe, it wouldn’t be stable enough to hold the weight. Nx

Claire Marina North August 27, 2021 - 3:11 am

5 stars
I like to bake alot and tried your recipie tonight. Unfortunately I could not find my 8inch springform pan so had to use a 9 inch and so the brownie was a little more thin than your recipie but it is delicious …and I am very finicky with baking. Your mousse is so light and it is a desert one would buy in a restaurant. thank you for this recipie

Nick Makrides September 19, 2021 - 2:57 am

That’s so lovely to hear Claire! I’m glad the recipe worked out and that you enjoyed it 🙂 N x

Kirti Bhargava August 30, 2021 - 6:06 am

Since we are not cooking the eggs, isn’t it like having raw eggs?

Nick Makrides September 19, 2021 - 2:45 am

Hi Kirti! Yes. the eggs in this recipe are raw. In most countries (but not all) raw eggs are safe to eat. N x

Bella May 4, 2022 - 2:01 pm

No they’re not.. I don’t know who told you this but raw eggs can make peoooe very ill and you never mention even buying pasteurized eggs not that it matters. This recipe is full of animal cruelty based ingredients literally from the gelatin to the egg whites the yolks the cream literally all animal cruelty all the way through! no reason for any of it you don’t need gelatin you can use agar agar powder you don’t even need that cream you can use coconut cream or that silk brand whipping cream you can use coconut cream you can use other cream alternatives you don’t need eggs or egg whites you can use aquafaba you don’t need egg yolks either in any recipe for that matter! None any of those animal derived ingredients is needed. I’m not sure I understand why make a recipe with raw ingredients from an animal source that can make people sick when you can just swap it out for some thing that’s plant-based so people can eat it and not get sick? It’s really sad when you can avoid animal cruelty to make a really yummy recipe but it’s not avoided. I’ll never understand this way if thinking.

Nick Makrides May 5, 2022 - 7:39 am

Bella, other people exist in this world that have different views than you about ingredients or access to different ingredients that are safe to eat raw. I’m not going to sit here and try to change your mind because you have made your point and views crystal clear.

Nick Makrides May 5, 2022 - 7:40 am

How funny, I don’t remember saying this recipe was vegan?

Jess May 5, 2022 - 7:18 pm

Hi bella, this is a non vegan recipe. If you want a vegan chocolate mousse recipe you should’ve gone on a vegan blog instead. If using animal products is cruel to you why did you come onto this website/blog in the first place. And also, in the UK and in Europe and Asia also, we use raw eggs all the time when making no baked desserts and even have semi cooked eggs, the way the food industry handles our eggs is safe. We also keep our eggs outside of the fridge. No harm to millions and millions of people. Please educate yourself, don’t wash your eggs until you need to actually use them that is only if there is physical dirt on them like a feather or something, because if you wash your eggs way before you eat them they will go bad faster, wash your hands after handling eggs if it gets messy, there you go no harm done.

Don’t put this wonderful food blogger down with your negative post. Thank you.

Nick Makrides May 6, 2022 - 3:47 am

Thankyou very much Jess. Very well written and 100% agree!

Kate December 2, 2021 - 2:22 pm

Hello – I have a question regarding the amount of chocolate. For ‘2 cups’ – is the the equivalent of 16 ounces, or one pound? Thank you!

Nick Makrides September 13, 2022 - 11:36 am

Hi Kate! Hmm, 2 cups of chocolate is equal to 400g. 🙂

Kate December 2, 2021 - 2:39 pm

Hi (again) – I had asked about the ounce equivalent for the ‘2 cups of chocolate’; but – I now see that you have the handy metric tab to convert the recipe. Thank you for that!! (you can ignore my earlier question)

Nick Makrides January 4, 2022 - 1:22 pm

Thanks Kate! N x

Tara January 7, 2022 - 7:58 pm

Hi! When you say dark cooking chocolate do your mean unsweetened baking chocolate?

Nick Makrides September 10, 2022 - 1:02 am

Hi Tara! That’s right! N x

Deanne January 20, 2022 - 10:32 pm

5 stars
I halved the recipe and made them in cupcake liners. My first time making mousse. Love it, thank you 🙂

Nick Makrides September 10, 2022 - 12:53 am

That’s amazing Deanne! Glad you loved the recipe! Nx

Shari February 4, 2022 - 2:02 am

In step 2, do you add the ingredients in to the water? How much water?

Nick Makrides August 30, 2022 - 11:28 am

Nope, you add them into the bowl. N x

Tamara Claxton February 8, 2022 - 6:08 am

If you don’t have acetate what can you use instead?.

Nick Makrides August 4, 2022 - 11:12 am

Hi Tamara, Hmm, I got this question yesterday. Unfortunately for this recipe, there isn’t an alternative. Sorry! N x

Carolina February 25, 2022 - 5:26 am

Your recipe looks amazing and I’m super excited to try it out but I cannot seem to find acetate anywhere? What is a good alternative for this? Cling wrap? Baking paper?

Nick Makrides August 2, 2022 - 10:32 am

Hi Carolina! I bought mine on amazon. Unfortunately, for this recipe I’m not sure there is an alternative. Acetate keeps it’s shape and doesn’t wrinkle.

Dana Messica April 7, 2022 - 10:02 pm

How many grams in a cup of chocolate in your recipe?

Nick Makrides April 27, 2022 - 12:51 am

In each cup of chocolate I get 200g chopped chocolate or chocolate chips.

Susan Watt May 4, 2022 - 10:04 pm

5 stars
This cake really was heaven on a spoon

Kathryn June 30, 2022 - 8:08 pm

3 stars
If you love chocolate you will love this but it is sooooooo rich. I never thought I would write that about chocolate. We won’t be eating any more only because it is way too rich for us. It was an easy recipe to make though and it turned out beautiful.

Nick Makrides August 1, 2022 - 5:36 am

Thanks so much Kathryn! N x


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