Dark Chocolate Mousse Cake (Easy No-Bake + Sponge)

This rich, bakery-style Dark Chocolate Mousse Cake gives you the best of both worlds: a soft chocolate sponge base baked in the oven and a silky, no-bake dark chocolate mousse set right on top. It’s special-occasion beautiful, weeknight doable, and budget-friendly with smart swaps.

Why You’ll Love It

This Dark Chocolate Mousse Cake layers a tender, moist chocolate sponge with a glossy, airy dark chocolate mousse—the kind that slices cleanly but melts like a cloud. You’ll get that “bakery window” look without a pastry degree. It’s designed to rank on “Homemade Chocolate Mousse Cake,” “No-bake Chocolate Cake Recipe,” “Chocolate Mousse Cake With Cocoa Topping,” and even “Chocolate Mousse Cake With Chocolate Sponge,” all while staying simple enough for a weeknight bake.

• Texture goals: Soft sponge + silky mousse + a dusting of cocoa on top.
• Flexible: Bake the sponge or swap in a no-bake chocolate cookie crust (hello, “Chocolate Cookie Recipes” fans).
• Beginner-friendly: No tricky egg foams in the mousse; we stabilize whipped cream with a little gelatin (optional, but great for clean slices).
• Budget-conscious: Pantry cocoa, grocery-store dark chocolate, and regular cream keep costs in check—yet the result tastes premium.

Recipe Snapshot

• Skill level: Easy–Intermediate (clear steps, minimal equipment)
• Time: 25 min prep + 20 min bake + chill
• Serves: 12 slices
• Focus keyword: Dark Chocolate Mousse Cake
• Also targets: Homemade Chocolate Mousse Cake, No-bake Chocolate Cake Recipe, Chocolate Mousse Cake With Cocoa Topping, Chocolate Mousse Cake With Chocolate Sponge, Dark Chocolate Mousse, Cake Recipes Easy Homemade, Easy Cheesecake Recipes, Chocolate Cookie Recipes

Ingredients

For the Chocolate Sponge (Baked Base)

• 1 cup (120 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ⅓ cup (35 g) unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• 1 large egg, room temp
• ½ cup (120 ml) buttermilk (or milk + 1 tsp vinegar)
• ½ cup (120 ml) hot coffee (or hot water) — boosts chocolate flavor
• ¼ cup (60 ml) neutral oil (or melted butter)
• 1 tsp vanilla extract

For the No-Bake Dark Chocolate Mousse

• 8 oz (225 g) dark chocolate (60–70% cacao), chopped
• 1¼ cups (300 ml) heavy cream, cold (divided)
• 2 Tbsp granulated sugar (optional; adjust to taste)
• 1 tsp vanilla extract
• 1 tsp powdered gelatin + 2 Tbsp cold water (optional but recommended for clean slices)
• Pinch fine salt

No gelatin? See the FAQs for an eggless, gelatin-free variation using more chocolate or mascarpone.

Optional Cocoa Topping

• 1–2 Tbsp unsweetened cocoa powder, sifted
• 1–2 oz dark chocolate shavings/curls (optional)

Swap: Chocolate Cookie Crust (No-Bake)

If you’d rather skip the sponge, try this no-bake chocolate cookie crust for a vibe similar to Easy Cheesecake Recipes:

• 24 chocolate wafer cookies (or chocolate sandwich cookies), finely crushed
• 5 Tbsp melted butter
• Pinch of salt

Mix, press into pan, chill 15–20 minutes, then add the mousse.

Step-by-Step

1) Bake the Chocolate Sponge

1. Prep the pan: Line the bottom of a 9-inch springform pan (or 9-inch cake pan with removable bottom). Grease the sides and line with a collar of parchment for clean edges. Preheat oven to 350°F (175°C).
2. Whisk dry: In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until evenly combined.
3. Add wet: Whisk in egg, buttermilk, oil, and vanilla until mostly smooth. Pour in hot coffee and whisk gently until just combined (thin batter is normal).
4. Bake: Pour into the pan and bake 18–22 minutes, or until the center springs back and a toothpick comes out with moist crumbs.
5. Cool: Let the cake cool in the pan 10 minutes, then run a knife along the edge. Cool completely. If domed, level the top.

Shortcut: If you’re doing the no-bake cookie crust, press it firmly into the pan, then skip to the mousse.

2) Make the Dark Chocolate Mousse

1. Bloom gelatin (optional): Sprinkle gelatin over 2 Tbsp cold water in a small bowl. Let stand 5 minutes.
2. Melt chocolate: In a heatproof bowl, microwave chopped dark chocolate in 20–30 sec bursts, stirring between each, until smooth. Cool 5 minutes.
3. Loosen with cream: Warm ¼ cup of the cream just until steaming (not boiling). If using gelatin, melt the bloomed gelatin in the warm cream (5–10 seconds in microwave), stir to dissolve, then whisk this warm cream into the melted chocolate until glossy.
4. Whip cream: In a cold bowl, whip remaining 1 cup cream with vanilla, sugar, and a pinch of salt to soft-medium peaks (not stiff).
5. Combine: Fold about one-third of the whipped cream into the chocolate to lighten. Fold in the rest gently until the mixture is even and mousse-like.

3) Assemble & Chill

• On sponge base: Keep the sponge in the springform. Spread the mousse on top, smoothing the surface.
• On cookie crust: Pour mousse onto the chilled crust and smooth.
• Chill: Cover and refrigerate at least 4 hours, ideally overnight, for clean slices.

4) Finish: Cocoa Topping

Right before serving, dust with sifted cocoa powder for that chic bakery finish. Add chocolate curls if you want extra drama. This touches the “Chocolate Mousse Cake With Cocoa Topping” search intent without extra work.

Pro Tips for a Flawless Dark Chocolate Mousse Cake

• Chocolate matters: Use 60–70% cacao for deep dark chocolate mousse flavor that’s not bitter.
• Temperature is key: Let melted chocolate cool until just warm before folding into whipped cream so it doesn’t seize or deflate the mousse.
• Gelatin = cleaner slices: Optional, but 1 tsp helps the mousse hold sharp edges for that pro look (and smoother transport to potlucks).
• Line the pan: A parchment collar around the sides of your springform means picture-perfect edges when you unmold.
• Hot coffee hack: You won’t taste coffee; it simply boosts cocoa notes for a richer Homemade Chocolate Mousse Cake.
• No mixer? Hand whisk works. Chill your bowl and whisk to whip cream faster.
• Dairy swap: For a lighter vibe, replace ¼ cup cream with Greek yogurt in the mousse and add 1 extra oz of chocolate for structure.

Budget Notes & Cost-Saving Ideas

We kept this cake budget-friendly without sacrificing flavor. Typical U.S. grocery estimates (varies by region):

• Flour, sugar, cocoa, leaveners, oil, vanilla: ~$4
• Dark chocolate (8 oz): ~$4–$6
• Heavy cream (1¼ cups): ~$2–$3
• Buttermilk + egg: ~$2
  Estimated total: $12–$16 (about $1.00–$1.30 per slice for 12 slices).
  Tip: Buy store-brand chocolate and cream, and use the no-bake cookie crust if you don’t want to heat the oven—great for dorms and rentals.

Flavor Variations

• Mocha Dream: Add 1 tsp espresso powder to the sponge and ½ tsp to the mousse.
• Orange-Dark Chocolate: Fold 1 tsp fine orange zest into mousse and garnish with candied peel.
• Salted Caramel Finish: Drizzle 2–3 Tbsp warm caramel over the set mousse, then dust cocoa.
• Raspberry Layer: Spread ⅓ cup seedless raspberry jam on the cooled sponge before adding mousse.
• Cookie-crumb edge: Press crushed chocolate cookies around the sides after unmolding—an easy “bakery” finish inspired by Chocolate Cookie Recipes.

Storage & Make-Ahead

• Fridge: Cover and chill up to 3 days.
• Freeze: Freeze (unsliced) up to 1 month; thaw overnight in the fridge. Dust with cocoa after thawing so it stays velvety.
• Make-ahead plan: Bake the sponge 1 day ahead; wrap well. Make mousse and assemble the next day; chill overnight; dust and serve.

FAQs

1) Can I make this without gelatin?
Yes. Increase dark chocolate to 10–12 oz and keep whipped cream at 1 cup. The extra cocoa butter firms the mousse for clean slices.

2) Can I replace the sponge with a no-bake base?
Absolutely. Use the chocolate cookie crust above. This variation directly targets “No-bake Chocolate Cake Recipe” while keeping the same mousse.

3) Which chocolate is best for mousse?
Choose 60–70% cacao. It melts smoothly, tastes rich, and doesn’t overwhelm the cream. Avoid chocolate chips with stabilizers for the silkiest finish.

4) How long does the mousse need to chill?
Minimum 4 hours, ideally overnight. The wait unlocks the texture you want for perfect slices.

5) Can I make it gluten-free?
Yes: Bake the sponge with a 1:1 gluten-free flour blend, or go with the no-bake cookie crust using certified gluten-free chocolate cookies.

6) Can I add cream cheese to make it cheesecake-style?
Yes! For a hybrid inspired by Easy Cheesecake Recipes, beat 4 oz softened cream cheese with 2 Tbsp sugar, then fold into the melted-chocolate mixture before adding whipped cream. (Keep gelatin to help set.)

7) My mousse looks grainy. What happened?
Chocolate likely cooled too much and seized when mixed, or the cream was overwhipped. Gently warm 2–3 Tbsp cream and whisk in to rescue.

8) How do I get super clean slices?
Chill overnight, use a sharp knife warmed in hot water, and wipe between cuts. Dust cocoa right before slicing.

Nutrition Notes & Safety

This recipe uses pasteurized dairy and an optional gelatin set. If you ever use raw eggs in mousse recipes, follow food safety guidance (e.g., use pasteurized eggs). A reliable resource: FoodSafety.gov on safe handling and temperatures for egg-containing desserts.

External Source (authoritative): FoodSafety.gov — Safe Handling of Eggs (helps inform safe, no-raw-egg mousse methods).

More Desserts You’ll Love

• Soft and nostalgic: Cotton Soft Vanilla Cake
• Party-perfect: Ice Cream Cake Recipe
• Bite-size cocoa fix: Cake Chocolate Cupcakes

Conclusion

When you want bakery-level drama without bakery-level stress, this Dark Chocolate Mousse Cake is the move. The smart combo—baked chocolate sponge plus no-bake dark chocolate mousse—hits multiple search intents (and taste buds), from “Homemade Chocolate Mousse Cake” to “No-bake Chocolate Cake Recipe,” and even “Chocolate Mousse Cake With Cocoa Topping.” Save it, pin it, and bake it this weekend—then tell me how your first slice went!

Printable Recipe Card : Dark Chocolate Mousse Cake