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Easy Chocolate Mousse Cake

A light and airy chocolate mousse cake with a delicate sponge base and a creamy mousse layer—perfect for warm months!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 540kcal

Ingredients

Chocolate Genoise Sponge Cake:

  • 2 large eggs
  • 55 g sugar ¼ cup
  • 40 g all-purpose flour ⅓ cup
  • 10 g cocoa powder 1.5 tbsp
  • ⅛ tsp salt
  • ¼ tsp baking powder

Chocolate Ganache:

  • 300 g milk chocolate Cadbury Dairy Milk preferred, chopped
  • 360 g heavy cream 1.5 cups

Chocolate Mousse:

  • Chocolate ganache prepared above
  • 240 g heavy cream 1 cup, chilled

Whipped Cream (optional):

  • ¾ cup heavy cream
  • 1 tbsp granulated sugar

For Serving:

  • 2-3 tbsp cocoa powder

Instructions

  • Prepare the Cake: Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
  • Make the Sponge: In a mixing bowl, whisk the eggs and sugar using an electric or stand mixer for 3-4 minutes until the mixture triples in volume and reaches the ribbon stage. Sift in the dry ingredients and gently fold them in, taking care not to deflate the batter. Pour into the prepared pan and bake for 13-14 minutes. Let the cake cool completely.
  • Prepare the Ganache: Heat the heavy cream until just boiling, then pour over the chopped chocolate in a large bowl. Cover and let sit for 5 minutes to allow the chocolate to melt. Stir until smooth and creamy. Refrigerate for 20-30 minutes until slightly cooled but not solidified.
  • Make the Mousse: Whip the chilled heavy cream until stiff peaks form. Gradually fold the whipped cream into the cooled ganache in 2-3 additions, being careful to keep the mixture airy.
  • Assemble the Cake: Line a 9x9-inch pan with parchment paper, ensuring overhang for easy removal. Place the cooled sponge cake inside, then pour the chocolate mousse over it, spreading it evenly. Freeze for 20 minutes to set.
  • Prepare the Whipped Cream: While the mousse sets, whip the cream and sugar together until medium peaks form. Spread evenly over the mousse layer.
  • Chill & Serve: Freeze the cake for 1 hour until firm enough to unmold. Dust with cocoa powder, slice into individual servings, and store in the refrigerator.

Notes

This cake is best served cold! For extra firmness, freeze for 15 minutes before eating.
If the sponge cake feels dry, brush it with simple syrup before adding the mousse.
For an extra chocolatey layer, reserve about ¾ cup of ganache and spread it over the cake before adding the mousse.
You can also make this in a 9-inch round pan or assemble it in individual dessert cups.