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Delicious Chocolate Mousse Cake World Cuisine Today Magazine

One of the most popular desserts at many restaurants is a classic chocolate cake. This cake takes the best of chocolate mousse, and chocolate cake, and will impress your guests. If you enjoy baking you will keep this recipe as one to treasure. Recipe developed by World Cuisine Today Magazine

Chocolate Mousse Cake


For the Cake

1 3/4 cups all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups sugar

1 cup unsweetened cocoa powder

1/2 cup vegetable oil

1 cup buttermilk

1 cup hot water or coffee

2 teaspoons rum extract

3 large eggs

For the Mousse Filling

1/2 cup hot water

4 Tablespoons unsweetened cocoa

1 3/4 cups chocolate chips

2 cups cream

2 Tablespoons powdered sugar

For the Chocolate Frosting

1/2 cup heavy cream

1 cup semi sweet chocolate chips

2 Tablespoons butter


For the Cake

1) Preheat your oven to 325 degrees F

2) Thoroughly mix together on medium speed the flour, baking soda, baking powder, salt, sugar, and cocoa powder. Mix on medium until smooth.

3) Add together the oil, buttermilk, and vanilla. Mix on medium. Gradually add the eggs and the water or coffee. In a large bowl mix together the wet ingredients into the dry ingredients. Mix further on medium until combined.

4) Grease three 9 inch wide 2 inch deep round pans, or two 8 inch by 2 inch pans. Bake: For 9 inch pans 25 to 30 minutes and for 8 inch pans 45 to 50 minutes.

For the Filling

1) In a small bowl combine the hot water with the cocoa.

2) In a mixer with the whisk attachment add the cream and sugar until stiff like whipped cream.

3) Melt the chocolate chips over some hot water in a double boiler pot.

4) Fold the cocoa water mixture and melted chip mixture carefully into the whipped cream.

Assemble the Cake

1) After the cake is cooled trim it and place the first layer on a plate lined on the edges with waxed or parchment paper.

2) Place a layer of the cake, then filling, cake, filling and finish with cake.

3) Keep chilled until serving

For the Frosting

1) Melt the chips and butter in a small pan.

2) Bring the cream to almost boiling. Reduce to low and gradually stir in the melted chips and butter.

3) Let cool to thicken a bit at room temperature.

4) Remove the cake and spread evenly on the sides and top.

Your Chocolate Cake will Keep Chilled and Covered for up to Four Days

Enjoy with Your Favorite Main Courses for Your Next Special Gathering

World Cuisine Today Magazine

August 17, 2019