This mini chocolate mousse cake has creamy chocolate mousse sandwiched between 2 layers of chocolate cake and topped with rich and indulgent chocolate ganache.
Anything with chocolate is one of my all-time favorite desserts, and the best part is that this recipe is surprisingly easy to make. I have used the single-layer of chocolate cake recipe from my 4-in chocolate cake, then cut the cake into 2 parts, and added chocolate mousse filling between these two parts. Once chilled, it is topped with dark chocolate ganache.
Trust me, each bite just melts in your mouth with so many different varieties, flavors and textures of chocolate.
Ready to treat yourself with this chocolate heaven? Let's dive into the recipe.
Making this mini chocolate mousse cake is very simple, and let's see how it goes.
| Sr. No. | Steps |
| 1. | Make the chocolate cake. |
| 2. | Prepare chocolate mousse and chocolate ganache. |
| 3. | Assemble the cake and chocolate mousse and refrigerate. |
| 4. | Garnish with chocolate ganache and serve. |
All-purpose flour - Use simple plain flour from your favorite brands. This gives structure to the cake. I do not recommend replacing it with any other flour such as self-rising or cake flour. (Self-rising contains leavening agents, cake flour contains less gluten, which will make it very light, makes it difficult to hold).
Dutch-processed cocoa powder - This is the main ingredient of our chocolate cake. This provides that deep, and intense chocolate flavor that regular cocoa powder doesn't.
Baking powder - Works as a leavening agent, helps the cake to rise.
Baking soda - Another rising agent. reacts with cocoa powder and helps the cake rise.
Salt - As I always say, do not skip salt as it enhances the flavor of your dessert. We need just a pinch to balance the sweetness. But, skip it if using salted butter.
Espresso powder - We will need just half a teaspoon and you won't taste coffee. In fact, coffee will enhance the flavor of chocolate so add it without worrying too much :).
Sugar - This provides the sweetness, of course. Use regular caster sugar or granulated sugar, both are same.
Unsalted butter - Use regular unsalted butter. Make sure it is at room temperature so that it mixes with other ingredients without overbeating. Use salted butter if that is what you have in the pantry but skip out the salt entirely.
Oil - Use any flavorless oil along with the butter to make a moist and tender chocolate cake. I do not recommend replacing it with butter entirely as it will harden in the fridge and we do not want that.
Vanilla extract - Just a half teaspoon but it will bring out the chocolate flavor and provide a nice sweet aroma to the cake.
Egg - Use a large free-range room-temperature egg. This acts as a binder and adds moisture to the cake. If you are in a hurry, then just put in a glass of tap hot water for 5 minutes and you are good to go.
Milk - This adds rich dairy flavor. Use any brand of milk which is 3.25%. It is ok to use 2% or skim milk but it will affect the flavor little bit.
Dutch processed cocoa powder – cocoa powder is the star ingredient in this recipe. I would highly recommend using Dutch processed cocoa powder or Hershey's dark cocoa powder for that intense chocolate flavor.
Heavy cream - Use heavy cream, double cream, or double-double, anything is fine as long as it is of 35% fat percentage.
Salt - Just a tiny pinch.
Vanilla extract –Use pure vanilla extract or vanilla imitation. Both are fine. Although, pure vanilla extract will provide deep, intense flavor, imitation would work too.
Icing sugar - You can use confectioners' sugar, icing sugar, or homemade icing sugar.
All-purpose flour - Substitute plain flour with gluten-free blend to make gluten-free version.
Sugar - Replace sugar with allulose or monk fruit sweetener in 1:1 quantity.
This chocolate mousse cake can be served as is or by pairing it with other things to make it look fancy. But in any case, make sure to serve it chilled. I have tried serving as mentioned below.
You can store this chocolate mousse cake in the refrigerator or in the freezer. Storing at room temperature is not a good idea as it contains perishable whipping cream which do require refrigeration.
First of all, keep the remaining portion back in the cheesecake tin and tightly cover the tin with cling wrap. This saves the cake from fridge odors and tastes exactly the same as the day it was prepared first. Store this wrapped tin in an airtight container if you have one that fits tin otherwise refrigerate as is.
This will stay ok in the fridge for up to 5 days. After that, pop it in the freezer.
Once it is wrapped by cling wrap or plastic wrap, cover it with aluminum foil for extra protection and to prevent freezer burn. It will stay ok for up to one and half months to two months.
Just that the cake in the refrigerator overnight and you are all set. I do not recommend thawing it at room temperature directly as it's texture might ruin because of temperature fluctuation.
In short,
Storing and freezing for naked cake
| Sr. No. | Storage Type | Duration (days weeks/ months) |
| 1. | Refrigerator | 5 to 6 days |
| 2. | Freezer | 1.5 to 2 months |
I have used dark chocolate ganache as a topping as everyone around me just loves it. I have also tried topping it with whipped cream and chocolate curls. Both taste wonderful but the ganache ones win here in my opinion.
I do not recommend using any nuts as it will ruin the smooth, and creamy mouthfeel of the mousse cake.
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Alright, now it's your turn to make this delicious chocolate mousse cake. Make sure to reserve a piece for yourself, as your friends are unlikely to leave any.
When you try this recipe, do not forget to leave a comment below and tell me how did it turn out for you. Also, tag @dessertkatta or use #dessertkattarecipes if you post your recreations on Instagram.
Whether you're making them for a special event or a midnight hunger, these little cakes are sure to satisfy—decadent but not too heavy, and they'll dazzle your guests and family. Trust me, after one bite, you'll be addicted!
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