Valentine’s Day is all about celebrating love, and for me, there’s no better way to show my affection than through baking. Every year, I make this homemade soft creamy chocolate mousse cake as a special treat for my hubby, and it has quickly become a tradition in our home. This cake perfectly captures the essence of Valentine’s Day—rich, indulgent, and filled with sweetness. Let’s make this heartfelt gift with me!
Why This Creamy Chocolate Mousse Cake Will Impress You
Smooth, velvety texture with rich chocolate flavor
The combination of a light, fluffy sponge, creamy chocolate mousse, and a glossy glaze makes this cake a chocolate lover’s dream. Each bite melts in your mouth with a smooth, velvety texture, thanks to the whipped cream in the mousse and the perfectly balanced gelatin in the glaze.
Perfect for parties
If you’re hosting a gathering or celebrating a special occasion, this cake is a surefire crowd-pleaser. Its size makes it ideal for serving at least 10 slices, and each one is a showstopper. I’ve brought this cake to birthday parties, holiday dinners, and even casual brunches, and it’s always the first dessert to disappear.
Easy serving and storing
This cake is incredibly versatile when it comes to presentation and storage. You can dress it up with frosting, a sprinkle of cocoa powder, or fresh fruits for a polished look—or simply serve it as is. If you’re lucky enough to have leftovers, they store beautifully in an airtight container in the fridge for up to a week.
10 Basic Steps To Make Soft Creamy Chocolate Mousse Cake
Step 1
Start by lining a 40 x 25.5 cm pan with parchment paper. I’ve learned this step the hard way—nothing ruins a good cake like struggling to get it out of the pan! Preheat your oven to 180°C (350°F) so it’s ready to go when we are.
Step 2
In a medium bowl, mix 45g hot water with 25g cocoa powder until smooth. No lumps, please—take your time with this step to get that silky texture. Set it aside to cool slightly.
Step 3
Separate 3 medium eggs into whites and yolks. Add a pinch of salt to the egg whites—it works wonders for stability! Using an electric mixer with a whisk attachment, beat the whites on medium speed for about 30 seconds until foamy.
Gradually add 60g granulated sugar in three batches, whisking for about 30 seconds between each addition. Keep whisking until you get soft peaks—light and airy is the goal here.
Step 4
In a separate mixing bowl, whisk the 3 egg yolks with 20g sugar until the sugar dissolves completely. This step is key to giving your cake that perfect touch of sweetness.
Add the cocoa mixture to the whisked yolks and mix until smooth. Then, gently fold in half of the whipped egg whites. Be light-handed but quick—this keeps the batter fluffy without deflating it.
Step 5
Sift in 50g cake flour and fold using a silicone spatula. I like to scrape from the bottom up in circular motions to ensure no flour pockets remain. Finally, fold in the remaining egg whites just as gently.
Mix in 20g vegetable oil until the batter is silky smooth. Pour the batter into your prepared pan, flatten the surface with a scraper, and give the pan a gentle tap to pop any air bubbles.
Bake the cake at 180°C for 15-17 minutes or until a toothpick comes out clean. Once it’s done, peel off the parchment paper and let it cool completely on a wire rack. The aroma alone is a reward for all your effort so far!
Step 6
Chop 70g dark chocolate bars into small, manageable pieces and set aside. This will melt beautifully later when combined with our warm base.
In a saucepan, whisk 2 egg yolks with 30g sugar until fully combined. Slowly add 100g warm milk, whisking constantly—this prevents the yolks from curdling (a trick that took me a few tries to master!).
Cook the mixture over low heat, stirring continuously. Toss in 1 tsp instant coffee for a subtle depth of flavor, then turn off the heat and stir in 3 bloomed gelatin sheets (1.5g each).
Sift the hot mixture into your chopped chocolate and stir until smooth and glossy. This step is pure satisfaction—you’ll know you’re on the right track when it smells incredible.
Step 7
Whip 250g heavy cream with 15g sugar until soft peaks form. Fold the chocolate mixture into the whipped cream in three batches for a mousse that’s light yet indulgent.
Step 8
Cut the cooled sponge cake into two even layers using a 16 cm square mold.
Place one cake layer in the mold and spread half the mousse on top, smoothing it with a spatula. Add the second cake layer, pressing it gently, and finish with the remaining mousse. Smooth the surface with an offset spatula for a polished look.
Refrigerate the assembled cake for at least 4 hours to set the mousse. Patience is key here—it’s all coming together!
Step 9
In a saucepan, whisk 70g cocoa powder with 120g hot water until smooth. Add 40g warm heavy cream, mix well, then stir in an additional 80g heavy cream and 160g granulated sugar. Bring this to a gentle boil while stirring constantly.
Turn off the heat and stir in 3 bloomed gelatin sheets. Sift the mixture to remove any lumps or bubbles, then let it cool to 30-35°C—the perfect pouring temperature.
Step 10
Place your chilled cake on a wire rack over a baking sheet. Pour the glaze over the top, letting it cascade down the sides. Refrigerate for 1-2 hours to set.
Decorate your cake with melted white chocolate and fresh strawberries. This step is where you can really let your creativity shine!
Slice into this beauty and savor the layers of fluffy sponge, airy mousse, and glossy glaze. It’s rich, indulgent, and absolutely worth every second you spend in the kitchen.
If this treat doesn’t satisfy your chocolate craving, my triple chocolate mousse cake will impress you with a triple dose of chocolate decadence. Want a more bite-sized version? Try this small chocolate cake recipe!
Some Baking Tips
More Topping Ideas
While strawberries and white chocolate are classic, don’t be afraid to mix it up! For a simple yet elegant finish, try a light dusting of cocoa powder on top—it’s like a soft chocolate snow.
If you want to go all out, a chocolate cream cheese frosting or chocolate fudge frosting can add even more indulgence. For a bit of crunch and texture, sprinkle on some chocolate shavings or curls—it’s surprisingly easy to make with a bar of chocolate and a vegetable peeler.
If you’re looking to balance the richness, add some berries like raspberries or blueberries for a fresh, bright contrast. I love pairing the cake with seasonal fruits—it’s a nice touch for gatherings.
Chocolate For The Win
Always go for chocolate from the baking aisle, not the confectionery section—baking chocolate is designed to melt smoothly and evenly, making it perfect for mousse and glazes. Personally, I prefer using 70% cocoa dark chocolate because it’s intensely chocolatey without being too sweet. Plus, it’s easy to find at most supermarkets, so no need to hunt for specialty stores!
Milk chocolate is another excellent option if you prefer a creamier, sweeter flavor. Just remember: the higher the cocoa percentage, the richer and less sweet your cake will be.
FAQs
My cake turned out dry. What happened?
A dry cake might result from overbaking. Make sure you take it out of the oven at the right time. If it still feels dry, just give it a good brush of simple syrup (sugar and water) to add moisture.
Why is my chocolate mousse cake melting?
If the cake doesn’t chill enough in the fridge, it’s likely to melt when serving. Don’t let it sit at room temperature for too long!
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Let me know how it turns out—this fluffy chocolate mousse cake never fails to impress! 😊
Creamy Chocolate Mousse Cake
Ingredients
Chocolate sponge
- 50 g cake flour
- 25 g natural, unsweetened cocoa powder
- 80 g granulated sugar (used separately)
- 3 medium eggs (room temperature, separated)
- 20 g vegetable oil
- 45 g hot water
Chocolate mousse
- 70 g chopped dark chocolate
- 250 g heavy cream
- 45 g granulated sugar (used separately)
- 100 g warm milk
- 2 egg yolks
- 1.5 g gelatine (3 sheets)
- 1 tsp instant coffee
The chocolate glaze
- 70 g natural, unsweetened cocoa powder
- 160 g granulated sugar
- 120 g heavy cream
- 120 g hot water
- 1.5 g gelatine (3 sheets)
- White chocolate and strawberries for garnishing
Instructions
- Line a 40 x 25.5 cm pan with parchment paper and preheat the oven to 180°C. This ensures the cake doesn’t stick and bakes evenly.
- Combine 45g hot water and 25g cocoa powder until smooth, and set aside. This step builds the chocolatey base flavor.
- Whisk 3 egg whites with a pinch of salt, gradually adding 60g sugar in three batches. Stop when soft peaks form for the right consistency.
- Beat 3 egg yolks with 20g sugar until dissolved, then mix in the cocoa mixture. This creates a smooth, rich batter base.
- Fold in the whipped egg whites, sift in 50g cake flour, and mix gently. Add 20g vegetable oil to keep the batter moist and smooth.
- Pour the cake batter into the pan, smooth it out, and bake at 180°C for 15-17 minutes. Cool completely before moving to the next step.
- Heat 100g milk with 2 egg yolks, 30g sugar, and 1 tsp instant coffee, then stir in 3 gelatin sheets. Combine with 70g melted dark chocolate and fold into whipped cream.
- Cut the sponge into two layers, place one in a mold, and layer with half the mousse. Add the second layer, then spread the rest of the mousse on top, smoothing it out.
- Chill the cake for 4 hours, then pour a glaze made of cocoa, water, cream, sugar, and gelatin over it. Let it set in the fridge for 1-2 hours for a glossy finish.
- Decorate with melted white chocolate and strawberries, then slice and enjoy the soft, rich chocolate mousse cake!
Notes
- Customize your cake with toppings like cocoa powder, chocolate cream cheese frosting, chocolate fudge frosting, chocolate shavings, or fresh fruits like berries for a refreshing contrast.
- Use baking chocolate from the baking aisle for smooth melting. Opt for 70% cocoa dark chocolate for an intense flavor or milk chocolate for a sweeter, creamier taste.
