Dark Chocolate Mousse Cake

This super moist dark chocolate mousse cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover the whole dessert with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time.

slice of dark chocolate mousse cake on a cake server

My s’mores chocolate mousse inspired me to play around in the kitchen the other week. I’ve always loved chocolate mousse, back to my childhood when my mom served it as an easy (yet totally elegant) dessert on the holiday table. Chocolate mousse is simple divinity in its own right, but when paired with chocolate cake, it’s downright decadent.

I made this chocolate mousse cake for my husband Kevin’s birthday. This cake basically demands a huge gathering because– trust me– you don’t want to be left alone with its temptation. It WILL call out your name each time you open the refrigerator.

Taunting you.

chocolate layer cake on a wooden cake stand

3 Parts to Dark Chocolate Mousse Cake

Let’s break down each component of this intensely rich cake:

  1. Dark Chocolate Cake: This is actually a variation of my tuxedo cake, which originated from my chocolate cake recipe. In recent years, I’ve found that replacing sour cream for some of the buttermilk gives the cake more structure.
  2. Chocolate Mousse: I researched simplified ways to make a fluffy chocolate mousse filling without the use of eggs or gelatin. This chocolate mousse filling combines real chocolate and homemade whipped cream.
  3. Chocolate Ganache: Top the whole cake with 2 ingredient semi-sweet chocolate ganache. You should be a chocolate ganache pro by now!

Video Tutorial: Chocolate Mousse Cake

Stick-to-the-back-of-your-fork moist. This is every chocolate lover’s dream!

4 layer chocolate cake

Dark Chocolate Cake

Use this chocolate cake as the starting point. For a sturdier, yet moister crumb, swap some sour cream in for the buttermilk and reduce the hot liquid. The acidity in both sour cream and buttermilk is a must to properly leaven this cake. (If desired, see baking powder vs baking soda for more information.) This cake has a natural dark chocolate taste, but to deepen that flavor, use a mix of natural cocoa and Hershey’s Special Dark cocoa powder. A touch of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not taste like coffee– rather, the two add depth to the cake’s chocolate flavor.

  • Why hot liquid? The hot liquid encourages the cocoa powder to bloom and dissolve. If you don’t drink coffee, you can use hot water.

You have options! You can make this cake into 2, 3, or 4 layers. I highly recommend 3 or 4 layers because there’s over 4 cups of chocolate mousse to spread inside. You can use 8 inch or 9 inch pans. The bake times are similar, see recipe notes.

A cup of chocolate chips adds even more chocolate flavor. I used 1 cup (180g) of mini semi-sweet chocolate chips in this pictured cake, but left them out in the video. They’re optional– but definitely worth the addition!!

chocolate cake batter in glass bowl

Simplified Chocolate Mousse

The chocolate mousse adds a creamy and light contrast to the dark chocolate layers. You need 6 ingredients:

  1. Hot Water
  2. Cocoa Powdernatural or dutch-process
  3. Melted Chocolateuse two 4-ounce chocolate baking bars found in the baking aisle
  4. Heavy Cream
  5. Confectioners’ Sugar
  6. Vanilla Extract

Whisk the hot water and cocoa powder together. Pour into melted chocolate. The hot water breaks up the chocolate, adding to the airy mousse consistency. Cocoa powder creates additional chocolate flavor. Fold this chocolate mixture into whipped cream– a combination of heavy cream, confectioners’ sugar, and vanilla extract.

2 images of making chocolate mousse including whipped cream and chocolate mixture in glass bowls

Whipped cream + our chocolate mixture. ↑

Fold them together to make our chocolate mousse filling. ↓

chocolate mousse for chocolate cake in glass bowl and between cake layers

Baker’s Tip: The chocolate mousse must chill in the refrigerator before using, so it’s a good idea to make it ahead of time or as the chocolate cake layers are cooling. The mousse is best cold, so I actually recommend serving the cake cold. (Additionally, the cake is much easier to assemble if the mousse is cold!)

2 images of chocolate ganache in glass bowl and pouring on chocolate cake

Chocolate Ganache

I won’t go into a lot of detail about the chocolate ganache because I have a complete chocolate ganache recipe tutorial for you! Like the chocolate mousse, it’s imperative to use pure chocolate. Wait about 20 minutes for the ganache to thicken before pouring onto the cake.

How to Assemble & Decorate Chocolate Mousse Cake

Chocolate ganache enrobes 4 cake layers and 3 mousse layers. Place bottom cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups of chilled chocolate mousse. Top with 2nd cake layer and another 1.5 cups of mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. (Save a large spoonful of mousse for a thin crumb coat.) Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out. Refrigerate cake for at least 1 hour and up to 4 hours. Chocolate mousse is pretty fluffy, so the cake won’t hold its shape unless it’s properly chilled.

Pour ganache on top then run a bench scraper around the sides to smooth it out. You can serve the cake immediately or wait for the chocolate ganache to set. 🙂

top of chocolate mousse cake with berries and chocolate shavings

slice of chocolate mousse cake on a white plate

What About Cupcakes?

Instead of a big cake, you can make chocolate mousse cupcakes. Use my chocolate cupcakes recipe and halve the chocolate mousse and chocolate ganache recipes below. Fill the cupcakes with chocolate mousse using my Sugar Plum Fairy Cupcakes as an example. Drizzle cooled cupcakes with ganache. Eat your heart out!

More Indulgent Chocolate Desserts

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4 layer chocolate cake

Dark Chocolate Mousse Cake

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 5 hours, 55 minutes
  • Yield: serves 10-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time. See notes.


  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 3/4 cup (65g) unsweetened natural cocoa powder* (see note)
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)*
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full fat sour cream, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or coffee*
  • optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
  • optional garnish: fresh berries and/or chocolate shavings

Chocolate Mousse

  • 1/2 cup (120ml) hot water
  • 1/4 cup (22g) unsweetened cocoa powder* (see note)
  • two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
  • 2 cups (480ml) heavy cream or heavy whipping cream
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract

Chocolate Ganache

  • two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
  • 1 cup (240ml) heavy cream or heavy whipping cream


  1. Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips, if using.
  3. Divide batter evenly between 4 pans. Bake for 19-23 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
  4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  5. As the cakes cool, prepare the chocolate mousse so it can chill and be ready at the same time as the cake layers. You can also prepare the mousse 1-2 days ahead of time. Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. Makes about 4.5 cups chocolate mousse.
  6. Assemble layers before preparing chocolate ganache: First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups chocolate mousse. Top with 2nd layer and evenly cover the top with 1.5 cups chocolate mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. Save a large spoonful of mousse for a thin crumb coat. Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Refrigerate cake for at least 1 hour and up to 4 hours. Prepare the ganache as you wait.
  7. Chocolate Ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, let it cool for 20 minutes at room temperature before spreading on chilled cake.
  8. Pour/spoon ganache on chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4-6 hours before serving. Cake can be served at room temperature or chilled.
  9. Cover leftover cake tightly and store in the refrigerator for 5 days.


  1. Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make mousse filling, then continue with step 6. You can prepare the chocolate mousse in advance. See step 5. You can also prepare the chocolate ganache ahead of time too. Refrigerate prepared ganache for up to 2-3 days. Bring to room temperature before spreading onto cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
  2. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Use about 2 cups of chocolate mousse between each layer.
  3. Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water instead of the hot coffee.
  4. Cocoa Powder: For the best dark chocolate flavor in the cake, I recommend using a blend of unsweetened natural cocoa powder (1/4 cup; 22g) and Hershey’s “Special Dark” cocoa powder (1/2 cup; 43g). Hershey’s Special Dark is actually a mix of natural cocoa powder (an acid) and dutch-process cocoa powder (a base) and it worked fine in this recipe. This recipe needs acidic natural cocoa powder, so do not use ALL dutch-process cocoa powder. For best results, use 3/4 cup (65g) natural or the blend of natural/Special Dark I used. For the chocolate mousse, you can use either unsweetened natural or dutch-process cocoa powder. (Or the Hershey’s Special Dark.)
  5. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.
  6. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  7. Chocolate in Mousse & Ganache: Mousse & ganache will only set if the correct chocolate is used. You can use high quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands.

Keywords: cake, chocolate mousse, dark chocolate



  1. hey, I was wondering if I could use this recipe for cupcakes? I love this recipe as a cake! I did try your chocolate cupcake recipe, but the times that I did they were not as good as this recipe, and they were crunchy on the tops and dry, and not very chocolaty. Anyway, would this work as cupcakes? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carly, Yes you can use this batter for a larger quantity of cupcakes. The baking directions and bake time will be similar to the chocolate cupcakes.

    2. Yummy! I made this cake, but forgot to put it in the refrigerator overnight. Will it still be ok to eat?

  2. Jacqui Streicher says:

    I would like to make this for a small wedding. Can I bake the cake and layer it with the chocolate mousse 11/2 days before the wedding date?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jacqui, You can cover the assembled cake tightly and store in the refrigerator for up to 5 days. For more detailed make ahead directions see the recipe notes. Happy baking!

  3. Hi Sally, thank you so much for the wonderful recipe, the texture and flavour are awesome! 🙂
    Just 2 quick questions:

    1) If i use sunflower oil to replace canola oil, will the cake texture/taste affected much? is it significant or just mild for this recipe? (I’m premium ingredients in it, callebaut chocolate)
    2) will reducing sugar by approx 30-40g of sugar in recipe overall affect stability or texture/rising of the cake? ( my family prefers it less sweet abit)

    thank you much!

    1. Hi Gina, I’m so glad you enjoy this cake. Thank you for trying it! To answer your questions: 1) Sunflower oil should be fine. I wouldn’t change anything in the recipe if you make the switch. The flavor and texture should remain the same. 2) You could reduce the sugar by 30-40grams with very little issue.

      1. Thank you 🙂 will try with a new tweak to this

    2. Stephanie @ Sally's Baking Addiction says:

      Hi Gina, We have never tested this cake recipe with sunflower oil so while it will not change the texture of the cake we are honestly not sure if the flavor will come through. You can try reducing the sugar, yes, but the chocolate flavor will be extremely dark. Let us know what you try!

    3. Hi Sally amazing recipe with the chocolate mousse , I have made this and it turned out wonderful , but what I noticed the mousse started melting rather quickly while I was assembling my cake is there a recipe to use gelatin to have it set longer ? I would be very greatful.

      1. Jacqui Streicher says:

        Hi Stephanie
        I did a practice run for my daughter’s birthday dinner. It was an absolute hit.
        What a fabulous Dark Chocolate Mousse Cake recipe!
        Now for the wedding on 12 Dec.
        I’m going to make this cake in a 30cm square tin. How much mixture would I need per layer and would you recommend baking each layer separately?
        My plan is a stiff buttercream crumb coating and then a hard white chocolate ganache icing on top. Do you thing this will work?
        Thanks so much!

  4. how many cupcakes does this recipe make if I converted it?

    1. Hi Emily, this batter yields between 2 and 3 dozen cupcakes.

  5. Would I be able to cover the outside of this cake in an American buttercream? Is it sturdy enough? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, definitely!

    2. Just wondering you said 3/4 cup of cocoa powder 65g, but online when you convert 3/4 of cup to grams it 96g ? Im just wondering dont want it to be much cocoa powder or not enough ?

  6. I’ve made this recipe twice and both times the chocolate seizes like crazy when I add the water. Eventually I get it to come together but it’s always chunky. I can never get it smooth again because of the initial seizing. Any advice?

  7. What would the measurements be for a 3 layer 10″ cake?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Andrea, You can read all about changing the size of a cake in our post on Cake Pan Sizes and Conversions. Happy baking!

  8. Hi Sally,
    I just finished assembling this cake and the mousse wasn’t very sturdy so the cake ended up slipping and I lost a layer. Is there something I did wrong when making the mousse? I made sure to whip the cream to a medium peak and I let the mousse chill for 4 hours in the fridge. The mousse is so delicious so I was a little bummed it sort of messed up the cake.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Taylor, Did you make sure to level each cake layer before stacking? If your mousse seemed like it was the right texture then that was likely the culprit. If you try it again make sure the tops are nice and flat before assembling the cake.

  9. Priscela Perez says:

    Wow!! Sally this cake is incredibly delicious!! Honest it came out sooo good. I cut the recipe in half to do a trial and turned into a double layer 6”. It came out perfect. The cake itself has a rich chocolate flavor and so most and fluffy. The mousse is too die for and the ganache was the cherry on top! This is best chocolate cake I’ve ever had thank you for sharing this recipe. My family enjoyed every bite. I added the chips in the cake batter for extra chocolate.

  10. Made this for a friend’s birthday this weekend, and it was AMAZING! There are a lot of steps, but it was so worth it and everyone loved it. The only thing it needed was simple decorating ideas for on top of the ganache. Thank you so much!

  11. Hi,

    I would like to add raspberries to this cake for a raspberry dark chocolate cake. Where and how would you recommend I add the raspberries for the best best flavor without compromising the structure/ texture of this cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Shay, For best taste/texture/presentation, we recommend only using berries on top. The mousse may liquefy a bit with berries inside.

  12. Should the heavy whipping cream be room temperature for making the mousse?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sofia, You can use your heavy cream right out of the refrigerator. When whipping cream, the colder the cream, the easier and more successful it will whip.

  13. Hello Sally,
    I’m going to try this recipe but I’m not sure if the cocoa powder that I have is Dutch or not. I have on hand Callebaut cocoa powder 100%, will it work?

  14. Quick question: about what temperature should the hot water be for the mousse? I have a troubled history with mousses, so I don’t want to make it to hot or cold and mess it up!

    1. Hi Jackie, you want it hot enough to break up and mix with the cocoa powder. It certainly doesn’t have to be boiling (212°F) but close to it.

  15. Hi! Could I replace the sour cream with Greek yogurt? Love the blog 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carolina, Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.

      1. I did this and turned out amazing. I cut down a bit on the sugar on the recipe and flavor was perfect. Did the replacement with the Greek yogurt. Thanks for sharing and helping 🙂

    2. Hi Sally,
      What can I use instead of butter milk mostly not available in the supermarket.

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Shosho, You can make your own DIY version of buttermilk if needed. See recipe note #6 for details.

  16. hi!! i am planning to make this for Christmas! can i use a 9 x 13 pan for this cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marga, You can bake this cake in a 9×13 inch baking pan. Same oven temperature, about 35-40 minutes bake time.

  17. Hi Sally! I was wondering if I could make this in 2 9 inch pans then cut them in half. Would they cook alright?

    1. Stephanie @ Sally's Baking Addiction says:

      We don’t recommend it. You can divide the batter between 3 pans (see recipe notes) but it would be too much batter in each pan to only use two and the cakes wouldn’t bake or rise properly.

  18. This cake looks amazing! I’m hoping to try this recipe for Christmas. Random question, but, approximately how tall is this cake?

  19. Hi, what would the instructions be to convert it into a 6-inch cake? Would it be possible to use the same amount of batter to make a taller cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Aibhlin, I recommend using this chocolate cupcakes recipe as the batter to make a 3 layer 6 inch cake. See our 6 inch cake recipes as a guide. Halve the chocolate mousse and ganache so there’s just enough.

  20. Hi! what would happen if the buttermilk we substituted for a nondairy milk? Want to make this cake, but can’t have dairy!

  21. can this be embellished with a layer of raspberry jam between cake layers?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lee, The addition of raspberry jam sounds delicious! Happy baking 🙂

  22. I’d love to try this w/ a coffee mousse — have you ever tried? Do you have recipe subs for the mousse part?

  23. Hi Sally,

    Could you please tell me what to do if I can’t get my hands on dark cocoa. Can I just use regular Cocoa powder and if so how much?
    Thank you

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dee, You can simply use all natural cocoa powder (total of 3/4 cup (65g)). See the recipe notes for details.

  24. Hello Sally,

    I am a bit of a baking novice, sorry if this is an obvious question, but if I want to decorate the top of the cake and edges with a piping bag and icing will the mousse work for this? My guess is it is too soft/delicate to do so but I was curious. Do you have an icing recipe you recommend that would pair well with this to make it a little extra fancy (for top and bottom edges, maybe just plain old whip cream would be good)? I want to make this for my partners B’day and worry certain additional icings might make it too sweet, so we may just stick to berries for decoration!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Veronika, You have a couple of options if you wish to pipe a border around this cake. Since you are already making whipped cream you can make a bit extra and pipe that. Or what I would do is to whip some of the ganache and pipe that around the edges. If you scroll down in this post on ganache, we show you exactly how to whip it to a pipable consistency. Happy baking!

  25. Hello I only have one 9″ round cake pan, and I’m trying to bake each layer one at a time. My question is, what are the measurements for preparing one layer at a time please. Thank you! Can’t wait to try baking this good looking cake.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Desirae, For four layers you would need to use 1/4 of each ingredient to make them one at a time. You can also cut the recipe in half so you only need to make it twice. Then bake one layer and simply leave the extra batter at room temperature while the first layers bakes. Happy baking!

  26. Hi Sally, I want to decorate this into a Santa cake. Do you have any recommendations on buttercream icing, rather than the gauche, so I can color and decorate? Thanks!

    1. Sounds adorable! How about my Favorite Vanilla Buttercream?

  27. Hi Sally! I’m so excited to try this recipe! I only have 1 pan, so I was wondering how much batter to put in each time. Does the batter make around 8 cups?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Stephanie, this yields about 6 cups of batter. You can fill the pan about 2/3 full and cover the remaining batter at room temperature until ready for use. Let us know how this recipe turns out for you!

  28. Planning on transporting this cake an hour away going over bumpy roads and am worried that the mousse won’t be strong enough to hold it together. Would you recommend doweling the cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Heather, If the cake is kept chilled during the drive it should be ok, but there wouldn’t be any harm in adding dowels for some peace of mind! Enjoy!

  29. Hi Sally! Thank you for this wonderful recipe. I am planning to bake this on my wedding but I’m just concerned if the mousse can stand being outdoors for a long time (it will be a beach wedding). Do you have any suggestions so that the frosting will last until the cake is served to the guests? Thank you in advance!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Joenelle, This mousse isn’t ideal to leave in the direct heat for a long time. Would it be possible to make the cake and then store it in the refrigerator until an hour or so before serving? If not, perhaps another cake filling would be a better choice – this Tuxedo Cake is just as show stopping and delicious and you can use the ganache on the outside instead of the frosting if you wish.

  30. Hi Sally,
    I made white chocolate ganache and it didn’t thicken. What did I do wrong?

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