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 (219g) 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. Hi Sally! I was wondering if you had any tips for dividing the batter evenly into the pans. Any appx weight per cake pan?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Katie, I’m sorry I don’t know how much each pan of batter should weigh. If you have a kitchen scale you can add the batter to each one until they are approximately the same weight.

    2. Alexander Pruss says:

      I used a digital scale that can automatically zero with a container on top, and I happened to have a second mixing bowl just like the one I had the batter in. So I zeroed the scale with the second mixing bowl, then put the one with the batter on, and then spooned it out into one pan until I had about 2/3 of the weight left, and then into the next until I had about 1/3 left.
      If you don’t have two mixing bowls of the same kind, you can think ahead and weigh the bowl before mixing up the batter in it.

  2. As a major chocolate lover, I absolutely loved this cake! My boyfriend and I made this cake for my birthday, and I’m very glad we chose this recipe. It was time-consuming but not too technically challenging to make, and it turned out delicious!

    1. Hey Sally, LOVE this recipe! I have a part question…. If I refrigerate this cake after decorating it , would the mousse harden up, and have to be room temp before serving? Or could it be Served right out of the fridge?

  3. I can not for the life of me get the heavy whipping cream to peak up. It just turds into weird crumbly wet mixture?

    1. Try mixing in smaller amounts. If you mix too much at once it has a tendency to act up and try and turn into butter and skip stiff peaks

    2. Try putting the bowl and whisk youre using in the freezer for 5-10 minutes before whipping. Also, keep the heavy cream cold and mix on high.

  4. Hi, can I refrigerate this cake overnight or will it not be as good?

  5. Elizabeth Felix says:

    Chocolate lovers dream! Made this cake for my brother-in-law’s
    birthday, he requests “anything chocolate” every year. The cake was a definite hit! I wanted to create a Milk Bar style cake but couldn’t quite get the cake pan conversion right in my head so I went ahead and made the four cakes and cut out six-inch layers with my cake ring. I added chocolate crumbs from Milk Bar recipe and layered the cakes with the addition of crumbs and a milk soak. The ganache frosting went on with such ease after freezing the cake overnight. The end result was magnificent! Thank you so much for an excellent recipe that hit the “sweet spot” for a milestone birthday.

  6. Jennifer Patzer says:

    Hi Sally!
    I really want to make this cake for my step son’s birthday. He’s asked for a mocha chocolate mousse cake. If I used strong coffee or espresso to replace the hot water in the mousse do you think that would be mocha enough?
    Thanks so much!

    1. Hi I had the same question and found a previous post (on the first page of comments) where Sally says either coffee can be substituted for water or espresso powder can be added if water is used. Hope this helps 🙂

      1. Jennifer Griffith says:

        Thanks Kiersa! Much helpful

  7. OMG, I made this cake today for my mother’s birthday. It is divine and much lighter than I anticipated. I knew that I had to make it as soon as I read the recipe and it did not disappoint. Thank you.

  8. Hi, do you know how I could use a white chocolate mousse? I know the obvious answer is to substitute white chocolate bars instead of the regular chocolate, but what about the cocoa powder?

  9. Alexander Pruss says:

    This recipe is really good. My son and I made it for my birthday, with two changes, one intentional and one not. The intentional change was to make 50% more mousse. The unintentional change was to omit the sugar in the batter.

    Despite the lack of sugar in the batter (but it did have semi-sweet chocolate chips in it), it was really good. We compensated when serving by putting cherry pie filling and/or whipped cream on top. And the extra mousse helped.

    We’ll have to wait for my son’s birthday to see just how much better it is with sugar in the batter.

  10. Kiersa Villa says:

    Hi Sally, huge fan. However, I seem to have a problem with ALL the cakes where they come out moist and delicious but crumbly on the sides. Crumb coats are extremely difficult to make smooth and beautiful because bits of cake fall off every time. I measure all of my ingredients and let the cakes cool in their pans completely. I use Wilton cake strips, parchment paper, and I butter the sides of the pans. Things always stick to the bottom edge though. I’ve even tried freezing the cakes before frosting which helps a little but I don’t want to rely on that anymore! The only thing I ever deviate from is I use olive oil instead of vegetable or canola. Could that be a part of the problem?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kiersa, It’s the butter! Butter contains water and milk, neither of which is particularly useful in preventing your cake from sticking. Butter will also brown the outside of your cake more quickly. We always spray our cake pans with a nonstick baking spray, line the bottom with a piece of parchment paper, and give it another light spray. After the cake cools, run a sharp knife around the outside of the cake just to be sure the sides won’t stick before you turn it over.

      1. Wow that is such a quick fix! Is there a type of nonstick spray you recommend? Will butter also make the bottom of the cakes stick more to the parchment paper?
        Thank you Stephanie for your response! I can’t wait to try another cake recipe to see if that’s all it is!

  11. Elizabeth Sikora says:

    This. Is. The. Best. Cake. Ever!!!! My hubby said it’s the only cake he will ever ask for again! And I’ve baked a ton of cakes!!! It’s marvelous!!!

  12. Hi! I was wondering would this cake taste nice with chocolate buttercream instead of chocolate mousse?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Alisha, absolutely. We recommend using the chocolate buttercream ratios from this recipe to ensure you have enough. Enjoy!

      1. Thank you so much!

      2. I’ve make it for my son birthday! He likes it. Thank you!

  13. I made this for my husband for our anniversary and it was so amazing that I made him make it for my birthday (with a lot of help and a box mix for the cake, because he didn’t even know how to whip cream!) So delicious!!! Now, I just have to think of another occasion that requires this cake, because my birthday cake didn’t last long.

  14. Leticia Martinez says:

    I would like to make this cake, I love chocolate, but I am allergic to eggs, please let me know if I can substitute them with apple sauce?

    1. Trina @ Sally's Baking Addiction says:

      Hi Leticia, we haven’t tested this recipe with any egg substitutes but let us know what you try.

    2. Yes, I use a 4oz cup of applesauce for each egg, and in something chocolatey Like this, it works beautifully!

  15. Hello! The mousse for this recipe stays stable because of the chocolate, correct??


    1. Hello! Help! Making the chocolate mousse. When I add the cocoa/water mixture into the smooth melted chocolate, the entire mixture seizes up into a paste! . Have thrown out the 1st mix and the 2nd one does the same. Where have I gone wrong? Not use the cocoa/water mix?

      1. Keep mixing, mine did this then turned shiny smooth the longer I mixed it.

  16. I made this cake two times last year. I made it the first time, for my daughter’s 21st birthday and it was excellent! Followed the recipe exactly, except I didn’t use the optional espresso powder. Then, I made it for my son’s 19th birthday. Out of necessity, due to Celiac Disease, I needed to use gluten free flour which was the only change. Again, didn’t use espresso powder. Anyone who has baked gluten free knows the challenges but this cake held up excellent. The texture was very similar to the first, gluten version I made and the taste was excellent! I used a cup for cup gluten free flour. I intend to make this cake again for my sister’s birthday. It is really a chocolate lovers cake. The addition of the optional semisweet chips, in my opinion are a must, not optional. 🙂 I should add my daughter loves chocolate but does not like cake. She loved this cake!

  17. C’est très bien!

  18. Hi Sally,

    Can I sub the small chocolate cake (6 inch) recipe for this to make a smaller cake? Ideally I would do a 3-layer 6 inch cake with the chocolate mousse between layers and the chocolate ganache on top. Would this work?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kate! Sure, you can make a smaller cake. Here’s our recipe for a 3 layer 6 inch cake. Would love to hear how it goes.

  19. Can I freeze the extra mousse?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Leena, you can freeze mousse, but the texture is always a little different after thawing. It’s not quite as light and airy. Best to enjoy it right away!

  20. Awesome cake Sally. Thank you all the from Africa

  21. This cake was AMAZING! And gone very quickly. If you love chocolate and cream you will love this cake. Will definitely make again!!

  22. This is an amazing recipe!! I was wondering if you had a cheesecake mousse recipe? I want to put it in between layers in a white cake! Kind of like Costco’s sheet cake if you had it!

  23. Can’t wait to try this cake out! Can I use 2 – 9X13″ pans for this recipe?


    1. Trina @ Sally's Baking Addiction says:

      Hi Jo, the batter from this cake will fit into ONE 9×13 pan and will bake in about 40 minutes. Same oven temperature.

  24. Hi Sally,

    How do I convert this recipe for a 2 layer, 6 inch cake? Also, can I add gelatin to the mouse so it doesn’t start collapsing after it’s been sitting out for a while?

    Thank you!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Alisha, if you halve the recipe, it will likely get three 6 inch layers. You can use this guide to find out exactly how much you’ll need for a 2 layer 6 inch cake. No need for gelatin in the chocolate mousse. Hope you love it!

  25. Hi Sally,
    I absolutely love this recipe for the super moist dark chocolate mousse cake. My query is, do you have a recipe for a super moist white chocolate mousse cake? My grandson’s birthday coming up and he doesn’t like dark or milk chocolate.
    Thanks & regards

    1. Lexi @ Sally's Baking Addiction says:

      Hi Maggie, We’ve actually never made white chocolate mousse before, so we’d recommend finding a white chocolate mousse recipe you love and using that as the filling. Or you might be interested in this tuxedo cake where we use white chocolate ganache between the layers. We’d love to know what you try!

  26. Sally, we’re snowed in and I have all the ingredients for this recipe, with the exception of all-purpose flour. I do have cake flour, so I wanted to ask if you by chance have a formula for the conversion. If so, thank you in advance for sharing!

    1. Trina @ Sally's Baking Addiction says:

      Hi Devyn, we don’t recommend using cake flour in this recipe. Chocolate cakes already have cocoa powder— which is a VERY fine dry ingredient. The combination of cake flour and cocoa powder usually results in a flimsy cake.

  27. We love this recipe! We have made it at least 4-5 times during the pandemic and every time my kids devour it.

  28. What a wonderful dark chocolate cake recipe. I’ve been looking for a chocolate cake recipe that everyone will love and this is it. I made it for Valentine’s Day and delivered it to my parents as well as my brother’s family. Their review was “Wow, it was really good!” My family loved it as well. All the components of the recipe came together beautifully. I used the 1/2 C. cocoa/ 1/4 C. special dark cocoa recommendation in the recipe. I decorated it with fresh strawberries and mini sandwich cookies ( I used the left over ganache for the cookie filling). Thank you for another great recipe!

  29. Hi Sally, what would happen if I used a little less hot water in the mousse? Would it still work? wondering if the reduction in water will make it more stable. Thanks!

    1. Hi Mandy, we haven’t tested it but I would assume that would help keep the mousse thicker.

    2. Absolutely love this cake!! I’m a complete novice at baking, but I have complete trust and faith in this recipe as it always works out in the end. Thank you for such an amazing recipe Sally! I wanted to ask you a quick question. I tried your other chocolate cupcake recipe and my cupcakes came out really dense. Is there a way to make it more fluffy? Also, can I use this recipe as a cupcake base?

      1. Trina @ Sally's Baking Addiction says:

        Hi Fariha! Check out this post for some great cupcake baking tips to help troubleshoot. Yes you can use this batter for a larger quantity of cupcakes, it will yield between 2 and 3 dozen cupcakes.

  30. This is the best cake I have ever had! I made this last weekend and my boyfriend and I cut a slice right when it was done. We were in awe of how good it was. I am an avid baker and we both agreed this is the best thing I have ever made. Sally you are truly one of the best and I use many of your recipes. Everyone please go make this!

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