Chocolate Mousse Cake Recipe

This is a straightforward homemade version of the Olive Garden chocolate mousse cake — rich layers, creamy mousse, zero weird ingredients. Works well for birthdays, chill weekends, or just when you want something fancy-ish without going full soufflé mode.

Jump to Recipe

Quick Summary

• Prep time: 25 mins
• Cook time: 25 mins
• Flavor: dark chocolate, super smooth, hint of brandy
• Great for: dinner parties, cravings, baking therapy nights

Why I Like This Recipe

Honestly? I made this once for a “casual” dinner and ended up sitting at the table with a fork and just… went in. The mousse is silky, the cake’s soft, and it actually feels fancy without trying too hard. Brandy optional but lowkey magic.

Ingredients

For the cake base:

• 25g cocoa powder + extra for dusting
• 3 tbsp boiling water
• 100g caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 2 large eggs
• 100g margarine (or butter tbh)
• 2 tbsp brandy (optional but like… yum)

For the mousse:

• 300g dark chocolate (40–50% cocoa, no more)
• 450ml whipping cream

To serve:

• 225g fresh raspberries
• icing sugar
• double cream (optional)

How To Make Chocolate Mousse Cake

1. Cake first: Preheat oven to 180°C (160°C fan). Grease a springform tin, line sides all the way up (trust me).
2. Mix: Cocoa + boiling water → smooth paste. Dump in everything else. Mix till smooth.
3. Bake: 20–25 mins. Toothpick test = clean. While it’s hot, brush with brandy. Cool it down.
4. Melt chocolate: Bowl over simmering water. Stir. Don’t overheat. Let it cool a bit.
5. Mousse time: Whip cream till soft peaks. Fold in melted chocolate — gently, no streaks.
6. Layer it: While cake’s in the tin, spoon mousse on top, smooth it out.
7. Chill: Cover and refrigerate 4 hrs minimum, overnight is best.
8. Serve: Remove from tin, dust cocoa, add berries, snow it with icing sugar. Cream on the side if you’re feelin’ it.

Tips for Success

• Don’t go over 50% cocoa in the chocolate or it gets bitter and weird.
• Let chocolate cool a bit before mixing with cream or it’ll split.
• Chill overnight if you can — mousse sets better.
• Line the tin to the top even if cake doesn’t rise that high.
• Brandy’s not essential, but if you’re feelin’ fancy, it’s a nice touch.

Storage and Reheating

• Fridge: Keeps 2–3 days, just cover it up tight.
• Freezer: Sponge layer can be frozen in advance. Add mousse fresh.
• Reheat: Don’t. It’s mousse. Just let it sit at room temp for like 10 mins before serving if it’s too cold.

Frequently Asked Questions

• Can I skip the brandy?
  Totally. It’s a vibe, but not a must.
• Can I use butter instead of margarine?
  Yep, I usually do. Just make sure it’s soft.
• What if my mousse is too runny?
  Probably over-whipped or the chocolate was too hot. Chill it longer — it might set.
• Can I make this a day ahead?
  Yes. Actually better the next day. Just wait to top with fruit.
• Any subs for the raspberries?
  Blueberries or strawberries work. Even shaved chocolate if fruit’s not your thing.

Common Mistakes and How to Dodge Them

• Chocolate too dark – 70% cocoa sounds cool but ruins the vibe. Keep it mild.
• Overheating the chocolate – It seizes, it’s sad. Melt slow, stir often.
• Whipping the cream too stiff – You want soft peaks. Over-whip and mousse gets grainy.
• Not chilling long enough – This one needs fridge time or it’s a gloopy mess.
• Forgetting to line the tin fully – Mousse sticks. Clean edges need paper.

Nutrition Facts (Per Serving – est. based on 10 slices)

• Calories: 430 kcal
• Total Fat: 33g
• Saturated Fat: 20g
• Cholesterol: 100mg
• Sodium: 100mg
• Potassium: 200mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 5g