Published On: Mon, Oct 21st, 2019

Chocolate mousse cake

A decadent cacao double chocolate mousse cake from Food Thoughts

An easy to make yet stunning, rich chocolatey layered dessert, creating the perfect wow factor for dinner parties to impress friends & family, try this chocolate mousse cake recipe.

Chocolate mousse cake

Cacao Double Chocolate Mousse Cake

Author Food Thoughts


For the cacao cake bases

  • 185 g unsalted butter
  • 185 g golden caster sugar
  • 3 large eggs (room temperature)
  • 1 tbsp whole milk
  • 150 g self-raising flour
  • 30 g Food Thoughts Natural 100% Cacao Powder
  • 1 tsp baking powder

For the dark chocolate mousse

  • 1 tsp powdered gelatine
  • 4 tbsp whole milk
  • 150 g Food Thoughts Dark Chocolate 70% Cacao Melts
  • 200 ml double cream (whipped)

For the white chocolate mousse

  • 1 tsp powdered gelatine
  • 4 tbsp whole milk
  • 150 g Food Thoughts White Chocolate 35% Cacao Melts
  • 200 ml double cream (whipped)

To decorate

  • 8-10 raspberries
  • 30 g Food Thoughts Natual 100% Cacao Nibs
  • small mint leaves


  1. Preheat oven to 170°C, 340°F or Gas Mark 3.

For the cacao cake base

  1. Mix ingredients together in a bowl with an electric whisk or food mixer (20 secs on setting 4).

  2. Put mixture into a lined square 20cm or oblong tin and cook for about 20 mins.

  3. Test with a cake skewer before allowing to cool completely on a wire rack.

For the dark chocolate mousse

  1. Sprinkle powdered gelatine evenly in a small bowl with 2 tablespoons of water.

  2. Heat the milk to a simmer in a small saucepan. Do NOT let it boil.

  3. Put the gelatine mixture into the hot milk. Stir until completely dissolved.

  4. Pour over the dark 70% cacao chocolate melts. Stir gently and then fold in the whipped double cream. Set aside.

For the white chocolate mousse

  1. Repeat as for dark chocolate mousse but replace the dark chocolate 70% cacao melts with white chocolate 35% cacao melts.

To assemble

  1. There is a choice of two ways of assembling and presenting these mousse cakes: either as illustrated or if you want to opt for something less fiddly you can present them in straight-sided glasses.

  2. As Illustrated: Use a biscuit cutter or glass to cut out the circular cake bases. Next cut a rectangular piece of acetate, thick parchment or smooth piece of foil to act as a 'collar' (wide enough to wrap around the cake base cut-outs and tall enough to allow room to add in the mousse layers on top).

  3. Wrap around the circumference of the cake bases and secure with tape. Add a layer of dark mousse, pop it in the freezer for 10 minutes until totally chilled, then add the white mousse on top of that. Put these back in the freezer until they are completely firm to make it easier to remove the 'collars' later. You can make these days before they are needed if you wish.

  4. On the day you want to use your Cacao Chocolate Mousse Cakes, take out of the freezer and remove their 'collars' before they start to thaw which will help them to retain their shape. Return them to the fridge until use.

  5. Straight-sided glasses: Alternatively, use a glass to cut rounds out of the cake and lay these in the bottom of the glass. Put in a layer of the dark mousse and freeze for 10 minutes. Then repeat for the white mousse. Chill until required. If you want to make these in advance then freeze. Remove them from the freezer to defrost and keep them chilled in the fridge until serving.

To decorate

  1. Add a sprinkle of Cacao Nibs to the centre top of the mousse desserts, add a couple of mint leaves (optional) and top with a raspberry. You could also drizzle melted dark chocolate across the tops to add even more drama. Serve chilled.

Find more pudding recipes here.

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