Chocolate Mocha Mousse Cake

A classic dessert from scratch for all the coffee lovers out there! Moist and decadent chocolate cake with mocha mousse layer and chocolate ganache, topped with chocolate shavings.

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A perfect dessert for potlucks and parties ! I have used an easy mousse recipe in this dessert instead of the traditional one.



Course: Dessert

Cuisine: American

Yield: 12-14 servings

Preparation time: 45 mins -1 hour

Chocolate Cake

  1. All purpose flour- 1 3/4 cups
  2. Sugar-2 cups
  3. Cocoa powder- 3/4 cup
  4. Veg oil- 1/2 cup
  5. Eggs- 2
  6. Baking powder- 1 1/2 tsp
  7. Baking soda- 1/2 tsp
  8. Salt-1/4 tsp
  9. 1 cup Boiling water + 1 tsp espresso powder
  10. Vanilla extract- 1 tsp
  11. Milk- 1/2 cup

Mocha Mousse

  1. Espresso powder- 2 tsp
  2. Cocoa powder- 1 tsp
  3. Heavy whipping cream- 3 cups
  4. Vanilla extract-1 tsp
  5. Confectionery sugar- 1/2 cup
  6. Salt- 1/4 tsp

Chocolate Ganache

  1. Heavy cream – 1/2 cup
  2. Butter- 1 tbsp
  3. Semi- sweet chocolate chips- 2 cups
  4. Vanilla extract- 1 tsp


Prepare the Chocolate Cake

  • Preheat the oven to 325°F and prepare a 13 x9 inch cake pan with baking spray .
  • Sieve together the dry ingredients for the cake except sugar.
  • In a large bowl, mix together the eggs, sugar, oil, milk and vanilla.
  • Fold in the flour mixture into the wet ingredients using a spatula.
  • Now add the hot coffee liquid(hot water+ espresso powder) into the batter and mix gently. The batter will be runny but it is absolutely fine.
  • Pour the cake batter into the prepared pan and bake for about 35- 40 mins or until a tooth pick inserted into the center of the cake comes out clean.
  • Once the cake is done ,cool on a wire rack.

Prepare Mocha Mousse

  • In a small bowl, mix together the espresso powder, cocoa, vanilla, confectionery sugar and salt with a drop of heavy cream to get a thick dark syrup.
  • In a bowl, beat the heavy cream until stiff peak consistency and fold in the thick syrup to get the mousse.
  • Pour the mousse on top of the cooled cake and level using a frosting spatula.

Prepare Chocolate Ganache

  • In a small heavy bottom pan, heat the heavy cream along with the butter on medium heat. Do not boil.
  • Once the butter is melted into the cream, turn off the heat and
  • In a separate bowl, add the chocolate chips.
  • Pour the warm heavy cream onto the chocolate chips and let it sit for about 3 minutes.
  • Once the chips start to melt, whisk slowly until the mixture is smooth and luscious.
  • Pour the cooled chocolate ganache on top of the mousse layer and refrigerate the cake for up to 4 hours or overnight.
  • Serve the cake, topped with chocolate shavings ,whipped cream or chocolate coated coffee beans.
  • Tip# You can also use any box cake mix for the base layer if you don’t want to make the cake from scratch.
  • Tip# You can alter flavors according to your taste.

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