Chocolate Mousse Cake

Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!

As I currently have some time, I had been browsing on the internet a few days ago. In need of fresh, exciting thoughts, inspirational dishes that I’ve never tested before, to surprise my loved ones with. Hunting for quite some time unfortunately couldn’t discover any interesting stuff. Right before I thought to give up on it, I came across this tempting and easy treat simply by luck at Suncakemom. The dessert seemed so scrumptious on its photos, it required urgent actions.

It was easy to imagine the way it’s made, its taste and just how much boyfriend is going to enjoy it. Mind you, it is quite simple to please the guy in terms of desserts. Anyhow, I went to the blog and then used the comprehensive instuctions that were coupled with nice pics of the procedure. It really makes life quite easy. I can imagine that it is a slight hassle to shoot photos down the middle of baking in the kitchen as you may will often have gross hands thus i genuinely appreciate the hard work she placed in to make this blogpost and recipe easily followed.

With that in mind I am inspired to present my personal dishes similarly. Thanks for the concept.

I was tweaking the original formula to make it for the taste of my loved ones. I can tell you it turned out a great outcome. They prized the flavor, the consistency and enjoyed having a treat like this in the midst of a stressful workweek. They basically demanded lots more, a lot more. Thus the next occasion I am not going to make the same mistake. I am likely to twin the quantity .

There are more Chocolate Mousse Cake Recipe at SunCakeMom


Separate eggs.

Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.

Beat egg whites on high speed until hard peaks form.

Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.

Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.

We are looking for a soft mixture here. Maybe a little bit less dense than honey.

Use a spatula to fold the whites into the pastry.

Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.

Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!


Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.

Separate eggs and beat egg whites until hard peaks form.

Turn the mixer into low speed and mix yolks with the whites.

Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.

In a separate bowl, whip cream with the vanilla extract until thickened.

Use a large spoon to fold thick whipped cream into the eggs mixture.

Is there no time to make a cake? Check this out: Sugar free quick mousse recipe


Melt chocolate then mix in cream.


Remove the top of the cake creating an even flat surface if necessary.

Cut cake base horizontally in the middle into two pieces.

Place the top bit on a flat surface until spreading the cream on the bottom part evenly.

Place the other part back on the top.

Pour chocolate glazing on top of the pastry and spread it out evenly.

Let it rest in the fridge for a couple of hours before serving it.