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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. Or our whipped frosting would make a wonderful alternative filling if you don’t want to make the chocolate mousse!
  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!!

You can also see this exact cake batter baked as three layers in my chocolate peanut butter cake (try that one next!).

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 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 (includes chilling)
  • Cook Time: 25 minutes
  • Total Time: 5 hours, 55 minutes (includes cooling)
  • Yield: serves 12 1x
  • 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 (62g) 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 rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
  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. The cakes may slightly sink in the middle as they cool—that’s expected.
  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 in step 1 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 more about why room temperature ingredients are important. 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

Reader Questions and Reviews

  1. Every time I’ve made this cake, people tell me it’s the best they’ve ever had! I recently made this for a birthday celebration, and now they are wondering if I could make this cake, but in sheet cake form for a graduation party – for easy there a way to make this cake into a sheet cake? Mousse ganache and all?!

    1. Hi Ariel, this cake pan sizes and conversions guide will be helpful for making this recipe into a sheet cake. We’d top the cake with mousse and then pour/spread the ganache on top of that. Hope it’s a hit!

      1. Thank you! I will try that. You think having the mousse on top would be okay? The ganache on top wouldn’t effect it?

      2. Hi Ariel, it should be fine!

      3. One last question ( so sorry!) after reading the cake pan sizes and conversions..since this is a 4 layer cake, and I use 4 9″ cake pans, I believe the 9×13 baking pan (which says it holds 2 9″ cake pans) would be too small? But I’m afraid a 12×17 pan would make the cake too thin..what would you suggest? Additionally, how long would you think bake time would be? So sorry for the back and forth! Just want to make sure I bake this right!

    1. Hi Ams, You can divide this batter between three pans (see recipe notes), but there is simply too much batter to bake properly in only two pans. Divide your batter, bake two layers, and whatever batter isn’t in the oven keep loosely covered at room temperature until your pans are ready to be used again. Hope you love the cake!

  2. Hello. I’d like to try this recipe for a smaller cake. Could I divide it in half?

    1. Hi Cristina, yes, you can halve the recipe for a smaller cake.

  3. Made it as an experiment for a real event next week. Turned out perfectly. However since the real thing is going to be served outdoors in very warm temperature, do I need to add gelatin to the mousse or buttercream so it stays stable and doesn’t flatten out…?
    Also.. I have 2 bags of Ghirardelli brand semisweet chocolate chips…Can I use this instead of baking squares?

    Sally’s baking addiction is my go to for anything baked!! Been a fan for years:) Thank you so much for sharing your expertise with us!!

    1. Hi Raina, thank you so much for making and trusting our recipes! We haven’t tried adding gelatin to this mousse but you can certainly try if you wish. For a sturdier crusting buttercream, you can replace some of the butter with shortening. While we prefer to use baking bars when making chocolate ganache, a high quality chocolate chip like Ghirardelli should work. Hope it’s a hit at your event!

  4. I made 2/3 of the mousse and replaced the center layer with some seedless raspberry jam, but otherwise followed the recipe. Absolutely fantastic! The jam adds a bright tartness that contrasts and compliments the dark chocolate incredibly well. Definitely will make again in the future!

  5. Hi, I’m worried about cake collapsing due to softness of the mousse. Will be using vanilla buttercream for exterior. Wondering if I should add a border w buttercream then add mousse . Thoughts?

    1. Hi Jamie, we don’t have issues with this cake collapsing, but you can absolutely use the method you describe here. Hope you enjoy the cake!

  6. Hi. Does Sally use 4 8 inch or 9 inch cake pans when she bakes this cake? I know you can use either but I’m curious which she used? Thank you

    1. Hi Ashley, we typically use 9 inch pans for this recipe. 8 inch pans would produce slightly thicker layers.

  7. Cake turned out great! I will note for future bakers that I accidentally halved the amount of chocolate in both the mousse and ganache (twice since I’ve now made this cake again) because of the way the ingredients are listed. While this was fully my own mistake, I found it misleading that both chocolate amounts are listed as two 4 ounce bars rather than the total of 8 ounces chocolate. I always reread recipes before baking and considering I missed this more than once I thought it might be helpful for others to mention it. Guess I just need to make it a third time with the correct amounts of chocolate for the full experience!!

  8. Help I just made all 4 layers, made the mousse ,put it in the refrigerator for two hours and I just now put it in between the layers of the four layers . The cake is falling apart it’s crumbling what is wrong? I let the cake sit for about three hours to cool.

    1. Hi Ginny! This is a very delicate cake, handle the layers with care! If it’s dry and falling apart, it may have been overbaked. Also make sure to always spoon and level your dry ingredients to avoid packing too much in which can lead to a dry cake.

    2. Made this for a friends birthday and it was such a big HIT! Best chocolate cake I’ve ever had. I love that it’s not too sweet. Thanks for all your recipes Sally.

  9. Hi Sally, can we make this cake 2 days before actually cutting it? and put it in the fridge? Thank you!

    1. Hi Sam, this cake will last in the refrigerator for up to 5 days, so that should work just fine. Make sure it is covered/stored in a container for best freshness!

  10. I made this cake today and used raspberry jam in between the layers too. It’s sooo good.

  11. I’ve made this cake and loved it and want to make it as cupcakes now. Is that something that would work?

    1. You sure can! See section titled “What about cupcakes?” for more details.

  12. Wow, the bar is super high now for my desserts—having made this one! My husband said if I was going to make a cake for him/Father’s Day, he’d like a “moist chocolate cake with chocolate frosting” But I knew this cake would be extra delicious with the mousse filling—and I was right!! I did not do the ganache as I knew my husband wasn’t a fan of dark chocolate. So I made a cream cheese chocolate frosting (thin layer) and it was perfect!! I must say too, these layers baked very nicely for me—they did not collapse once I removed them from the oven. My layers baked faster; mine were done at 15 min. Thanks Sally, this recipe- while time consuming-gave us yummy dessert for several days and I had even given some away (hard to do but I knew it was best to share )

  13. Hi Sally! I ve made this recipe several times and it really rocks ! I always use 8inch pan (four layers cake, three mousse) I want to make it taller and I was wondering if it would be stable enough with 5 or 6 layers cake, 4 or 5 layers mousse and italian buttercream outside. Any thoughts? Tya

    1. Hi Anna! If making a cake with that many layers, we recommend using cake dowels for extra support, like we do with our homemade wedding cake. Glad this one is a favorite for you!

    1. Hi Jack, All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.

  14. Thank you so much Trina for coming back to me so quickly, I am about to start making it now..very much appreciated, many thanks

  15. I made this cake for my wife’s birthday, and I can say without a doubt that this is the best cake I have ever crafted. Complemented by the Blueberry Crumble Ice Cream found elsewhere on Sally’s Baking Addiction, this duo is dynamic, decadent, and obsession-inducing. Expect family to offer high complements and be prepared for crowding around the counter.

    Keep in mind that this is an all-afternoon commitment, with various cooling and combining steps. That said, the final result is a cake with three lovely shades of chocolate, all of which pair mostly wonderfully with fresh raspberries. Keep your recipe close and refer to it often. Instructions are deep and nuanced, and is a fun romp through nerdy kitchen conversation. Cheers!

  16. I’ve made this cake several times and it never disappoints. My husband and I both agree that it is the best thing I have ever made. It reminds me of a very luxe ice cream cake (with the mousse being the ice cream) because we mostly eat it chilled. I get so many recipes from Sally’s website and they have all turned out wonderfully. Her recipes are so concise and detailed. This is a great resource for fantastic recipes.

  17. This cake received several “omg – this is the best cake I think I’ve ever eaten” when I made this for my friends bday. Literally- it is the best! Time consuming but very much worth it. I made three layers and baked it about 4 minutes longer, making sure to watch it closer as to not over bake. I also had to use half and half for the ganache since I didn’t buy enough heavy cream and luckily had it in the fridge (left over from the lemon cake I made from your site last week )

  18. I just want to say, without a doubt, YOU send the most delicious cake recipes. To me, I could just reach through this iPad & eat the icing. And cake.too. Yummy. A lot of calories but it looks easy & over the limit delicious. Again you’ve given something I can make for any gathering & be a crowd pleaser. A chocolate lovers dream.
    Thank you

  19. Hi Sally, Ganache recipe here seems different. I have tried the ganache in your cake roll recipe and here you used 1 cup heavy cream which turns light than the one I have tried.

  20. I’ve made this cake several times and it’s so good.

    I’ve had a request for white chocolate mousse- could I simply swap the chocolate for white chocolate ? Making the cake next weekend. Many thanks!

    1. Hi Clarisse, 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!

  21. This recipe is amazing, but if this comment section allowed for pics, you would see that I “nailed it”. My attempt looked like a rotten tree stump…mousse didn’t firm up enough and despite freezing it for a little while and inserting tons of straws, it kept bulging out in different directions…and the ganache I made had lumps of chocolate. It’s what’s on the inside that matters anyway, right?

  22. I live in australia and don’t think I can buy ghirardelli choc can I use lindt

    1. Hi Jan, any brand will work, just make sure you’re using pure chocolate baking bars.

  23. Hi! Huge fan of SBA here! Been baking from SBA for many years now and I always get so many compliments. Always tell folks the recipe came from your site ☺️.
    Question: I’m subbing the mousse for ice cream to make an ice cream cake. Would love to still cover the top with the ganache. Do you think that’s an option since I’ll need to keep the cake frozen till shortly before serving? If not can you recommend a better topping for ice cream cake? Thank you for sharing your passion with us here on your site.

    1. Hi Ashley, ganache should still be fine! It just might be a little hard when you cut it. Enjoy!

  24. This cake is unbelievably delicious. It was a huge hit at my celebration yesterday.

  25. I made this for my Brother in law for his Birthday. He loved it. I have to say it is one of the best chocolate cake I ever had and made. The only thing I did was use your chocolate butter cream from one of your other cake recipes to frost instead of the ganache

  26. hi sally!
    can you please tell me if you have tried flavored chocolate for the chocolate mousse?i was thinking using strawberry chocolate..but will it work?thank you.
    also over the chocolate mousse,i was thinking putting slices of banana or and caramel sauce..would that be good combination?

    1. Hi Demi, we haven’t tried using flavored chocolate for the mousse, but if you try it, please let us know how it turns out! Caramel sauce would be a delicious addition, very decadent!

  27. hi guys, I want to bake this cake for my birthday next Tuesday but I live in Finland and some how I wasnt able to find buttermilk. Is there any sub for it?

    1. Hi Sally! You can make your own DIY version of buttermilk if needed – see recipe notes for details. Hope it’s a hit!

  28. Not sure if my comment went through but it is OK if I only use normal unsweetened natural cocoa powder and not dark chocolate? Thanks!

    1. Hi Nav, absolutely — the chocolate flavor will just not be as dark. See recipe notes for more details.

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