Gorgeous Chocolate Mousse Cake

    1 day 12 hours

    Very rich chocolate mousse over a rich chocolate cake layer and topped with chocolate ganache and chopped nuts. Great for special occasions. This cake takes TIME to make, and TIME to set. It's worth every second of preparation, and is a hit every time!

    62 people made this

    Serves: 12 

    • 200g plain flour
    • 200g caster sugar
    • 4 tablespoons best quality cocoa powder
    • 1/4 teaspoon salt
    • 250ml hot filter coffee
    • 80ml vegetable oil
    • 1 tablespoon vanilla extract
    • 1 egg
    • 450g plain chocolate
    • 110g unsalted butter
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 8 egg yolks
    • 8 egg whites
    • 4 tablespoons caster sugar
    • 350ml whipping cream
    • 110g plain chocolate
    • 60ml whipping cream
    • 60g chopped walnuts

    Prep:45min  ›  Cook:45min  ›  Extra time:1day10hr30min  ›  Ready in:1day12hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm (9 in) springform tin, or line with parchment.
    2. In a large bowl, mix flour, 200g sugar, cocoa and 1/4 teaspoon salt. Make a well in the centre and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined; mixture will be thin.
    3. Pour into springform tin. Bake in the preheated oven for 30 to 45 minutes, or until skewer inserted into cake comes out clean. When cake is completely cool, remove from tin, cut top of cake level with a knife, and place back into springform tin.
    4. To make the mousse: Melt 450g chocolate and 110g butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 350ml cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform tin and set for 1 to 2 days.
    5. To make the ganache: Chop the 110g of chocolate. In the top of a double boiler, heat chocolate and 60ml cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.

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    Reviews in English (43)


    I've made this recipe twice now, the first time i made is exactally as the recipe states but found the bottom cake layer to be bland and too dense for my liking. The mousse part on the other hand was to die for. So, the second time I attempted to use brownie mix for the bottom layer and everything else remained the same. OMGOSH.. it was like eating a slice of heaven... i got soooo many compliments on it. I'm making it again today to bring to a dinner party with a few friends... I can't wait till dessert!  -  24 Oct 2006  (Review from Allrecipes US | Canada)


    This cake is really elegant however DO NOT try to make it without a springform pan. I tried to just mold the moose onto the cake after the moose set and let's just say it wasn't pretty. The ganache was not smooth and it squished everywhere.  -  06 Nov 2002  (Review from Allrecipes US | Canada)


    absoulutaly delicious!! too die for ( the calories were worth it ) i loved this cake but had too restrict myself from haveing too much at a time- i had to live off brussel sprouts for a week afterwards well worth the effort - ideal for all the chocolate lovers out there!!!!!  -  11 Jul 2002  (Review from Allrecipes US | Canada)