Recipe: Indulge yourself with this Rich Chocolate Mousse Cake

This decadent chocolate cake is easy to make, says Mercy Fenton
Recipe: Indulge yourself with this Rich Chocolate Mousse Cake
Rich Chocolate Mousse Cake by Mercy Fenton

This is a rich, delicious chocolate cake that will go a long way and lasts well — sit down to enjoy this one! 

This decadent chocolate cake is quite easy to make and although you might be tempted to make everything in one go, I think it’s easier to make the cake part first so it’s fully cooled when the mousse is ready, and there is no pressure with timing.

Chocolate Cake Mixture (1/3 more)

120g cream flour

32g cocoa powder

150g granulated sugar

1 ½ tsp. baking powder

½ tsp. salt

60ml sunflower oil

1 large free-range egg

60ml buttermilk

1 tsp. vanilla extract

60ml hot coffee


  • Preheat the oven to 175 C.
  • Line the bottom and sides of a 9in spring form tin with parchment paper.
  • Sift together the flour, cocoa, sugar, baking powder and salt.
  • In a large bowl lightly whisk together the oil, egg, buttermilk and vanilla.
  • Stir in the dry ingredients then finally slowly add the hot coffee.
  • Scrape into the prepared tin and bake for between 16 and 20 minutes, until just cooked.
  • Let cool in the tin for about 30 minutes before turning out onto a wire rack to cool fully.
  • Cut in half horizontally keeping the smooth base to use for the top of the cake, and the other half for the base.

Chocolate Mousse


720 ml cream

160 g free range egg yolk

50g sugar

350g 55% chocolate drops

175g 70% chocolate drops

90gr icing sugar


  • Melt the chocolates together over a Bain Marie of water.
  • Whisk the sugar and yolks in a basin
  • Boil 360ml cream with the split vanilla pod, and stir it onto egg yolk mixture.
  • Return to a clean saucepan and place on a low heat.
  • Stir until it thickens, that is visible coats the back of a spoon, remove from the heat and whisk for a minute or two to cool.
  • Next whisk the custard on to the melted chocolate.
  • Place in the fridge to cool, checking every five or so minutes and keep stirring so it cools evenly. It needs to be cool but not chilled as it may split or become too firm.
  • Once cooled whisk the remaining cream adding the icing sugar before it reaches stiff peaks.
  • Using a whisk add the cream to the chocolate about ¼ at a time. You mousse should be smooth and thick.
  • Assemble the cake:
  • Clean the tin and place the bottom smooth half of the cake into the base (It will be inverted later covered with ganach and will become the top.).
  • Scrape in the chocolate mousse and level before topping with the second disk of cake. Wrap the tin in cling film or place in a container
  • Chill for a few hours.
  • Meanwhile about 40 min before the cake will be chilled prepare the ganache.



140g 55% chocolate drops

140ml cream


  • I find the quickest way to do a ganache is just boil the cream and pour over the chocolate drops, then allow to sit for 4 to 5 minutes before stirring till smooth. Then chill and stir occasionally until it reaches coating consistency.
  • To Finish
  • Remove the chilled cake from the fridge invert onto a cake board on a wire rack and carefully remove from the tin.
  • Place the cake over a sheet of parchment or a clean tray to collect any chocolate that drips.
  • Care fully spoon ganache around the edge of the cake and using a step palette spread carefully over the sides to cover.
  • Next use the remaining ganache cover the top of the cake, decorate with chocolate curls or flake. Chill again until set.
  • Serve from the fridge and enjoy.

If you want to contact Mercy email

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