This super-light Mango mousse cake recipe consists of a delicious buttery sponge layer and the airiest yogurt-based mousse loaded with fragrant mangos! It is one of the easiest, most refreshing cakes ever with an incredibly delicious result that is light and very well balanced in sweetness.
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Rich and velvety Chocolate Mousse Cake is an impressive yet oh-so-easy cake recipe that’s sure to wow at the dessert table! It’s a triple threat made from layers of moist chocolate cake, fluffy chocolate mousse, and chocolate ganache, topped with chocolate whipped cream.
Do you love chocolate mousse? Try my other recipes for No-Bake Chocolate Oreo Mousse Cake and Triple Chocolate Brownie Mousse Cake, too!
TABLE OF CONTENTS
Dark Chocolate Truffle Tart
Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. —Johnna Johnson, Scottsdale, Arizona
Flourless Chocolate Torte
Here’s the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners’ sugar. —Kayla Albrecht, Freeport, Illinois
Salted Dark Chocolate Tart
When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. —Leah Tackitt, Austin, Texas
Tips for Making Chocolate Mousse Cake
Can you make chocolate mousse cake ahead of time?
You can make chocolate mousse cake in advance. For the best texture and flavor, only make the cake a day in advance.
Be sure to store the cake in the refrigerator. Take the cake out of the fridge and let it sit at room temperature for about 45 minutes before slicing and serving. This allows the mousse and ganache to get back to their creamy, rich textures.
How can you make chocolate mousse cake your own?
There are so many fun ways to customize a chocolate mousse cakes to suit your tastes—both for flavor and aesthetics:
- Pump up the flavor: This chocolate mousse cake is flavored with chocolate and vanilla extract. This is a classic combo, but you can layer on even more flavors. Try adding a bit of orange liqueur like in this Julia Child mousse recipe. You can also add a touch of mint extract (use this sparingly!). If you want to add some crunch, sprinkle toasted nuts between the layers or over the top of the cake.
- Add decorations: Our Test Kitchen kept the decoration on this cake simple, but that doesn’t mean you have to! Use buttercream and try your hand at piping a message or flowers on top. Also, sprinkles are always welcome on top of a cake.
- Try it naked: You read that right! But we mean naked in the cake sense. Naked cakes allow you to get a peek at all the decadent filling inside a cake. What better way to show off the lush chocolate mousse inside this layer cake?
More Indulgent Chocolate Desserts
Sandy’s Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you’ll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
The History of Chocolate Mousse
There have been many theories as to who exactly invented chocolate mousse, including one that claims famed post-impressionist French artist and true gourmand, Henri de Toulouse-Lautrec as the originator with his brainchild, the “mayonnaise de chocolat”. However, it is likely untrue since he was not born until the late 1800s and versions of chocolate mousse have been noted in French cookbooks since the 1700s after the Spanish brought chocolate over to France.
Mousse, meaning foam in French, arrived in its classic chocolate form in New York City at a food exposition held in Madison Square Garden in 1892. Since then, mousses have taken on varying forms using white chocolate, fruit, and sometimes savory ingredients.
❓ Recipe FAQs
Can I make this recipe without the mousse ring?
Yes, you can use traditional equipment (eg. springform pan), but the mousse ring is adjustable in size so you can use it no matter the size of the cake
Can I make a larger cake / smaller cake?
Yes of course you can, this recipe works no matter what size or shape of cake you want to bake, however, you will need to adjust the baking time and ingredients accordingly
Can I make this cake gluten-free, eggless etc.?
Yes, most probably you can, however, you can´t just replace ingredients without reformulating the recipe. When one ingredient changes, some other ingredients need to be changed too in order to keep the balance in the texture and flavor. Sadly, I am not able to provide substitutes for all sorts of allergies and diets
Can I make this recipe without gelatin?
Yes, you can, however, you will need to use another thickening agent eg. agar-agar
Why is my mousse has not set?
The mousse is quite runny when assembling this cake, however, the gelatin will make it set in the fridge. If your mousse has not set, maybe it needs more time in the fridge, or perhaps your measurement was off eg. you used less gelatin than stated in the recipe
How to store?
Once you assemble the Mango mousse cake, it should be stored in the fridge. I suggest you cover the cake to make sure it does not absorb any smell from the fridge. Leftover cake – if there is any – should be stored in the fridge for 1-2 days in an air-tight container.
How to freeze?
I do not recommend freezing this cake as the texture might change after thawing
Spiced Chocolate Molten Cakes
This splurge dessert is the kind you just have to linger over. Plunge your fork into one of the cakes and the chocolate and conversation start flowing. —Deb Carpenter, Hastings, Michigan
Classic Chocolate Cake
If you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey’s cocoa way back in 1943. I tried it, my boys liked it, and I’ve been making it ever since. —Betty Follas, Morgan Hill, California
The Different Approaches to Chocolate Mousse Cake
Chocolate mousse cakes are typically made in one of three ways: as an entremet (a French-style layered dessert involving many layers of different components including mousse, a glaze, and beautiful decorations on top); as a layer cake with mousse in between the layers; or using a rich chocolate cake or brownie as a base and a thicker layer of chocolate mousse on top. This recipe will produce the latter, with a final luscious layer of chocolate glaze coating the whole thing.
Peppermint Lava Cakes
It never ceases to amaze to see warm chocolate pudding ooze out of the center of this tender chocolate cake. These cakes are a showstopper on a plate! Serve lava cakes with whipped cream or ice cream. —Carolyn Crotser, Colorado Springs, Colorado
Does Mousse Cake Have to Be Refrigerated?
Yes. When it comes time to store your chocolate mousse cake, keep it covered airtight in the fridge and enjoy it within 2 days.
Triple-Chocolate Cheesecake Bars
What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. —Andrea Price, Grafton, Wisconsin
Chocolate Macaroon Cupcakes
A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. —Dolores Skrout, Summerhill, Pennsylvania
Coconut Fudge Cake
“A big piece of this moist cake is a chocolate and coconut devotee’s dream,” notes Johnnie. “You should see my husband, children and grandkids smile when I serve it.”
Chocolate Hazelnut Gateau
Gateau (pronounced ga-toe) is the French word for any rich and fancy cake. I think you’ll agree that this dense chocolate dessert fits the bill, with just the right amount of sweetness. —Michelle Krzmarzick, Torrance, California
Double Chocolate Almond Cheesecake
This cheesecake is easy to make—but it’s definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. —Darlene Brenden, Salem, Oregon
Contest-Winning German Chocolate Cream Pie
I’ve won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
Slow-Cooker Chocolate Pots de Creme
Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too. —Nick Iverson, Denver, Colorado
Aside from your usual baking staples (flour, sugar, baking powder, etc.), there are a few ingredients that set this mousse cake apart from other chocolate cakes. Below I’ve summarized the key ingredients, and don’t forget to refer to the recipe card for the full details at the bottom of this post.
For the Cake Layer
- Oil – Using vegetable oil in place of butter in cake recipes is key to a moist and tender cake crumb.
- Sour Cream – My second secret for ultra-moist chocolate cake. If you don’t have sour cream, use plain Greek yogurt instead.
- Cocoa Powder – You’ll need cocoa powder for the cake as well as the chocolate mousse and whipped topping. You can use regular unsweetened cocoa powder, I use Hershey’s Special Dark.
- Coffee – You won’t taste the brewed coffee added to this cake, but it does wonders to enhance the chocolate flavors! If you’d prefer to go without it, use equal parts milk.
For the Chocolate Mousse Layer and Topping
- Gelatin – I bloom powdered gelatin in cold water before adding it to the base of the chocolate mousse. Gelatin helps to stabilize the mousse filling so that it’s smooth and creamy.
- Heavy Cream – You’ll use heavy whipping cream in the mousse, in the ganache, and again when making the whipped topping.
- Chocolate – I recommend using a high-quality dark chocolate bar like Ghirardelli in both the mousse as well as the ganache, rather than chocolate chips. Chocolate bars tend to melt down more smoothly.
- Cream Cheese – I love the subtle tanginess and richness of cream cheese in this mousse. Take the cream cheese out of the fridge ahead of time to soften it.
Tips for Success
I firmly believe that anyone can make this dessert! The cake itself is pretty simple, as is the mousse. Just take it one step, one layer at a time, and you’ll be golden. Here are some more helpful tips for making a layered chocolate mousse cake:
- Remove any lumps in the gelatin. After you’ve microwaved the gelatin so that it’s liquid again, use a toothpick to fish out any leftover gummy bits. You definitely don’t want to be chewing on those!
- Use a cake collar. I use a cake collar for all my no-bake desserts, even when they’re in a pan (though a pan isn’t necessary). This is because the cake sometimes shrinks and leaves gaps at the edges, and it also makes it easier to cleanly remove the sides of the pan. I’ll tape a cake collar tightly around the cake layer before pouring over the mousse.
- If you don’t have an 8-inch springform pan, you can still assemble the cake in your regular baking pan. I highly recommend removing the cooled cake and lining the whole pan with plastic wrap or parchment paper before you add the cake back in to assemble. This way you can lift it out after it’s set.
- Leveling the cake. It’s up to you if you want to level (remove the dome) of the cake. I bake my cakes using bake-even stripes which help it to bake more level. So I usually just remove the very top layer to have a flat surface to work with. This is totally optional. You’ll find more helpful resources for this in my how to make layer cake post.
Decadent Chocolate Crepe Cake
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta
What Kind of Chocolate to Use
The key to a really yummy chocolate mousse is the quality of chocolate. So I recommend buying a high-quality chocolate with a cacao percentage of 60 to 72% (semisweet-bittersweet). I sometimes use gelatin in my mousses to help stabilize them so they hold up longer, but it is possible to omit this if you don’t have any.
“This recipe is a showstopper, the glaze is so glossy, the mousse velvety smooth, and the layers look beautiful. A chocolate lovers’ paradise. The recipe is time-consuming but not too tricky, if you’re up for a slightly more challenging recipe that yields incredible results, this one is worth it.” —Cara Cormack
For the Cake:
, for greasing the pan
1 cup ( ) , sifted
1/3 cup ( ) Dutch-process , sifted
3 ounces ( , room temperature
1 cup ( packed dark brown sugar
, room temperature
For the Mousse:
chopped semisweet or
3/4 cup (
For the Glaze:
12 ounces ( , cubed
chopped semisweet or
light corn syrup
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
More Decorating and Variation Ideas
I use whipped cream to decorate this cake, but there are so many possibilities! You can just as easily pipe on swirls of Chocolate Buttercream or Oreo Frosting. Even Peanut Butter Frosting or Nutella Frosting would be delicious.
When it comes to decorating your chocolate mousse cake, try adding rainbow sprinkles, chocolate shavings, or chopped chocolate for garnish.
Fudge Pecan Brownie Tart
I love inventing my own recipes and entering contests—I won a blue ribbon at the Iowa State Fair for this one!
🌟 Why this is the best recipe
- It is rather easy – As fancy as it looks, making this Mango mousse cake is extremely easy! Both the sponge cake, as well as the mango mousse comes together really easily and quickly using a handful of easily accessible ingredients
- It is super delicious – I never compromise on taste! The airy mousse texture loaded with delicious mangos goes perfectly with the buttery sponge layer. The melt in your mouth texture with just the right sweetness make this mousse cake absolutely irresistible! It is so super refreshing, you will love it!
- It is an honest, detailed tutorial – While this Mango mousse cake recipe might look long, all the information I have written here, every tip and trick will help you achieve the perfect results without any issues on the way. Remember, baking is science, and every little detail written here is to help YOU!
- It is super pretty – An easy yet tasteful decoration can really take your cakes to the next level. I will teach you how to make it, keep reading
- No special equipment is needed – All you need is a round cake tin to assemble the mousse cake and a poping nozzle tip for the decoration
Devil’s Food Snack Cake
My husband and his friends request this devil’s food snack cake for camping trips because it’s easy to transport. That makes it great for taking to potlucks and other events, too, as there’s no frosting involved. —Julie Danler, Bel Aire, Kansas
Malted Chocolate & Stout Layer Cake
If you want a dessert that will take the cake at a St. Patrick’s Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that’s perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio
(Try these chocolate meringue cookies when you’re craving a bite-sized treat!)
🥣 Equipment notes
For making the sponge, a 18 cm / 7 inch round cake pan is perfect. For assembling the mousse cake, you will need a cake ring, I am using a Mousse cake ring (adjustable in size) set to 18cm / 7inches (the size of the sponge). I use this cake ring all the time also for making my signature tall cheesecake crust
How to make the side of the cake neat? Acetate cake collar is the secret! It’s an inexpensive pastry chef hack that you can purchase from Amazon and just makes all the difference! Once the cake ring is set, place the Acetate cake collar inside the ring and start building the cake up from the bottom to top as stated in the recipe.
For a consistent, happy baking experience always measure your ingredients with the help of a Digital scale. This is absolutely a MUST!
Last but not least, Rubber spatula will be useful whenever the recipe states “folding”.
How to Make Chocolate Mousse Cake
I love love love the chocolate cake recipe that’s the base for this mousse cake. It always makes fabulous sheet cakes, layer cakes, and Cupcakes. And it turns out that a half recipe makes the perfect thick, single-layer cake.
While the oven preheats, grease and line an 8-inch cake pan. Then, start by preparing your chocolate cake layer:
- Combine the wet ingredients. First, beat together the sugar, oil, eggs, and vanilla, followed by the sour cream.
- Add the dry ingredients. Next, sift the dry ingredients, including the cocoa powder, into a separate bowl. Add the dry ingredients to the wet batter, alternating with coffee, until just combined.
- Bake. Transfer the cake batter to your prepared baking pan. Bake at 350ºF for 28-30 minutes, then take the cake out to cool completely.
Preparing the Mousse Layer
Before you whip the cream for your chocolate mousse, you’ll need to chill the bowl. Pop the metal mixing bowl from your stand mixer into the freezer while you prepare the ingredients:
1. Bloom the gelatin. Combine the gelatin powder with one tablespoon of cold water. Let it sit for a couple of minutes as it thickens into a gummy, solid state. Then, heat the gelatin in the microwave for 5-7 seconds just until it’s melted. Make sure and remove any pieces that didn’t melt down.
2. Melt the chocolate. Meanwhile, microwave the chocolate with heavy cream until melted. Then stir the liquid gelatin into your melted chocolate and set aside for now.
3. Prepare the whipped cream. Take your chilled bowl out from the freezer, and pour in the remaining heavy cream. Whip the cream using your stand mixer, then gradually beat in the powdered sugar until you get stiff peaks. Set this aside as well.
4. Prepare the cream cheese mixture. Next, beat the softened cream cheese together with sugar, cocoa, and vanilla.
Assembling the Cake
I find it’s easiest to assemble this cake in an 8-inch spring form pan. I’ll usually bake the cake layer in a regular cake pan (see above) and then transfer it to a springform pan afterward. Here’s how to prepare the chocolate mousse cake:
- Add the cake layer to the bottom of the pan. Sometimes you may want to torte the cake layer, meaning that you make it level. Because this is a single-layer cake, you may choose to leave the dome of the cake on. Either way is ok.
- Pour the chocolate mousse filling over the cake and spread it evenly.
- Finally, chill the cake in the fridge until the filling is set.
Adding the Toppings
Lastly, once the cake is fully set, we’ll top it with a silky smooth homemade ganache and pipe on some chocolate whipped cream. This is very easy to do:
- Prepare the chocolate ganache. I recommend using a 3:1 ratio of heavy cream to chocolate. Heat the ingredients in the microwave in increments, until completely melted. Pour the ganache over the mousse layer and spread it out evenly with an angled spatula.
- Make the whipped topping. Following the directions from earlier, prepare a new batch of chocolate whipped cream. I use a piping bag with an open-star tip to pipe a neat little border around the edge of the cake. But there really is no right way to decorate a cake! See below for more ideas.
Skillet Stout Brownies
These stout brownies are so rich and fudgy. I love how quickly they come together. They’re perfect for a busy weeknight. —Mandy Naglich, New York, New York
Chocolate Lebkuchen Cherry Balls
Here’s my twist on the traditional German holiday lebkuchen—with a surprise inside. —Arlene Erlbach, Morton Grove, Illinois
How to Make 4-Layer Chocolate Mousse Cake
This towering chocolate mousse cake comes to us from Kathy Kittell in Lenexa Texas. She says, “Here’s to that chocolate fix we all need!”
For the cake:
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3/4 cup sour cream
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the chocolate mousse filling:
- 8 ounces semisweet chocolate, chopped
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
For the ganache:
- 16 ounces semisweet chocolate, chopped
- 1/2 cup butter, cubed
- 1-1/2 cups heavy whipping cream
Tools You’ll Need
Step 1: Make the cake batter
This chocolate mousse cake starts with butter and sugar. Cream them together in the bowl of a stand mixer for 5 to 7 minutes—until light and fluffy. Then beat in the egg and vanilla extract.
While those ingredients are whizzing away in the mixer, stir the sour cream and buttermilk together in a small dish. These ingredients will help make an extra tender cake. In another bowl, whisk together the flour, cocoa powder, baking soda and salt.
Then alternate adding the dry ingredients and the buttermilk-sour cream to your mixing bowl. Be sure to beat well after each addition.
Step 2: Bake the cakes
Next, grease and line two 8-inch cake round cake pans. Divide the batter evenly between both pans. Then bake at 350ºF for 30 to 35 minutes or until a toothpick inserted in the center comes away with a few crumbs.
Remove the cakes from the oven and let them cool for 10 minutes. Then turn the cakes out onto wire racks to cool completely.
Step 3: Make the mousse filling
As the cakes are baking and cooling, you can start making the star of the show: the chocolate mousse! Start the mousse by melting the chocolate and cream together on low heat. Don’t rush this process or be tempted to crank up the heat. Low and slow is the best way to melt chocolate over the stove.
Once fully melted, remove from the heat and stir in the vanilla extract. Transfer the mixture to a bowl and chill until slightly thickened. Pop into the fridge on occasion to give it a stir. This will help you keep an eye on the chocolate as it thickens.
Once cooled and thickened, beat the chocolate on medium speed until it gets light and fluffy. Return the mousse to the fridge until it achieves spreading consistency.
Step 4: Make the ganache
Besides being full of lush chocolate mousse, this cake is topped with decadent ganache. To make the ganache icing, start by heating chocolate and butter together in a saucepan until melted. Again, do this on low heat and take your time. Once melted, slowly add the cream and heat until warmed.
Transfer the ganache to a bowl and chill until it’s spreadable like frosting.
Step 5: Layer and frost
To transform the two cake layers into four, grab your go-to serrated bread knife. Very carefully slice the layers in half with a gentle sawing motion, much like you’d tort a cake.
Place the first layer of cake onto your favorite cake stand or cake plate. Then evenly spread a third of the chocolate mousse over the top. Repeat with the remaining layers of cake and mousse.
Editor’s Tip: If your mousse or ganache has firmed up too much in the fridge, let it sit at room temperature until it reaches a spreadable consistency. Don’t microwave! Let time and room temperature do their work.
Make the Cake
Gather the ingredients.
Preheat the oven to 350 F and prepare a 9” springform cake pan. Place the springform pan on top of two pieces of parchment paper and trace a 9” circle. Cut the circles out. Reserve one circle for the assembly portion of the recipe. Flip the other circle over so any remaining marks from the pen will be on the bottom. Grease the bottom and sides of the pan with cooking spray. Place the parchment circle in the bottom of the pan. Set aside.
Sift together the cake flour and cocoa powder into a large bowl.
Add the baking soda and salt, whisk together, and set aside.
Combine the butter and brown sugar in a stand mixer bowl fitted with paddle attachment. Paddle until smooth and homogenous.
Add the eggs one at a time, beating each one in until fully incorporated and scraping down the sides of the bowl before each addition. Continue to mix on medium speed until fully combined.
With the mixer off, add the vanilla extract and one-third of the sifted cake flour mixture.
Turn the mixer back on low speed and mix until just barely combined. Add half of the sour cream and paddle until just combined.
Repeat steps 7 and 8 until all the flour mixture and sour cream have been used up, ending with the flour mixture.
With the mixer off, scrape down the sides of the bowl. Turn the mixer back on low speed and slowly drizzle in the coffee. Mix until you have a smooth, satiny, and homogenous cake batter.
Pour the batter into the prepared springform pan and bake for 25-28 minutes. The cake is done when it springs back to the touch and pulls away from the sides of the pan. Let the cake completely cool at room temperature, then carefully remove the cake layer from the pan, peel off the parchment, and wrap the cake in plastic wrap. Place the cake in the freezer for at least 30 minutes. This will make it easier to slice the top off and create an even layer. Meanwhile, wash the springform pan and make the chocolate mousse.
Assemble the Cake
Remove the cake from the freezer. Unwrap it and use a serrated knife to slice the top dome off to create an even cake layer.
Prepare the springform pan. Place the reserved parchment circle on the bottom of the pan.
Cut another strip of parchment that is long enough to go around the inner circumference of the pan. The height of the parchment strip should be at least the same height as the pan. Place it inside the pan and tape the strip to form a loop.
Place the cake layer at the bottom of the pan.
Pour the mousse on top of the cake layer. Use a small offset spatula to smooth the top. Place the whole pan in the fridge for at least 6 hours to overnight to set.
Once the mousse is set, remove from the fridge. Prepare a wire rack set over a sheet of parchment paper on your work surface.
Unmold the cake and carefully peel off the parchment papers. Place the cake on top of the wire rack for glazing.
If the glaze was made in advance you will need to reheat it so it’s pourable. Heat in the microwave at 50% strength in 30 second increments, stirring after each time until the glaze is pourable and smooth but not hot. Pour the glaze over the cake, starting from the center working outwards in a circular motion until it drips over the sides completely enrobing the whole thing. Pick up the sides of the wire rack and lightly tap on the surface to even it out and shake off any excess.
Use a large offset spatula to carefully pick the cake up and place onto your serving platter. Refrigerate until ready to serve.
- The coffee added to the cake batter should be strong and dark. It will not make the cake taste like coffee–it will heighten the flavor of the chocolate.
- When melting chocolate in a double boiler, be very careful not to let the water boil or the chocolate can burn. Keep the water at the barest simmer, or even just hot enough to steam.
- Avoid overwhipping the cream. It should look soft, fluffy, and smooth, not grainy. One easy way to avoid overwhipping is to whip the cream just shy of where it needs to be, then finish whipping it by hand. When you lift up the whisk and hold it sideways the whipped cream should droop slightly.
- When glazing the cake, make sure the glaze is pourable but not at all hot or you risk melting the mousse.
How to Store
- Any excess glaze can be scraped off the parchment and stored in an airtight container in the fridge for up to two weeks.
- The cake can be stored in the fridge for four days or up to one week if you use gelatin. I do not recommend freezing.
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My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. —Dorothy Bahlmann, Clarksville, Iowa
Smooth and Decadent Chocolate Mousse Cake
I finally combined my best-ever Chocolate Cake with my all-time favorite chocolate mousse recipe, and can I just say: Fireworks!
This easy chocolate mousse cake layers moist chocolate cake with velvety chocolate mousse, that’s then covered with a rich homemade chocolate ganache. But why stop there? I go all out and top this cake with chocolate whipped cream. Bring on ALL the chocolate.
When approaching this recipe, just take it layer by layer. It’s easy to make from start to finish, and it always impresses!
🎓 Expert tips
- While making the sponge, make sure all ingredients are at room temperature for proper emulsification
- Do not over bake your sponge as that would result in a dry texture
- If using sweet enough mango, you can easily skip the sugar in the mousse and turn it sugar-free
- An inexpensive Rubber spatula is super useful whenever “fold” is mentioned in the recipe. With the help of your spatula, you will be able to fold the cream gently without breaking it
- Mango can be easily substituted in the recipe with strawberry or raspberry and that would make a wonderful Strawberry mousse or Raspberry mousse cake
- Feel free to experiment with flavor pairings eg. use citrus zest in the sponge, and a small amount of citrus juice in the mousse (heat it up along with the mango puree). Another great flavor combination can be replacing 25% of the flour with coconut flour making it a coconut sponge
Chocolate Mint Truffle Tart
Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.—Sally Sibthorpe, Shelby Township, Michigan
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Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!
For the sponge layer
- 82% fat content, at room temperature
- Vanilla bean paste
- Pinch of salt
- equal to 12g gelatin
- thick, Greek or Turkish style yogurt
- 36% fat content, very cold
- Reduced mango puree cook a small amount of mango puree with some sugar for a few minutes until slightly thickens
- 41% fat content
- Philadephia, full fat
- fresh mango cut into identical chunks
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Make the sponge
Pre-heat the oven to 180 °C / 356 °F and grease a 18 cm / 7 inch round cake pan
With the help of an electric hand mixer whip together room temperature butter and powder sugar until pale and fluffy then whip the egg in by adding only a small amount at a time. Add in vanilla
Sift in flour and salt then fold in with a Rubber spatula just until combined
Pour the cake batter into the prepared baking tin and smooth the top with an Offset spatula
Bake the sponge for 10-15 min or until the side of the sponge starts to come off the side of the baking pan
Allow the sponge to cool completely on Cooling rack before assembling
Continue with the mango mousse
Soak gelatin sheets in cold water while heating the mango puree and sugar until simmering
Squeeze excess water from the gelatin sheets and stir them into the mixture mango puree
When the mango gelatin mixture is not yet hot, whisk in yogurt until fully incorporated using a Hand whisk. Let the mixture come to room temperature
Whip cold heavy cream until early soft peaks, then fold into the mango mixture
Assembling the cake
Assemble the Mousse cake ring (adjustable in size) and set it to 18cm / 7 inches. For a neat looking, smooth side surface use Acetate cake collar
Make the reduced mango puree by cooking a small amount of mango puree with sugar for a few minutes until slightly thickens
Start to build up the cake from bottom to top. Place sponge into the mousse ring, then pipe or pour the mango mousse on top
Move the reduced mango puree into a Piping bag, make a very small hole on the piping bag and pipe small dots all around the cake. For the marble effect, grab a toothpick and gently swirl the mango pure into the mango mousse
Chill the cake in the fridge for a minimum of 6 hours to set
Once cake fully sets refrigerated, open the mousse ring and proceed with decoration
For the cream cheese frosting whip mascarpone, cream cheese, and powdered sugar for a minute until fluffy
Decorate the cake with the cream cheese frosting, fresh mango slices, and mint
Store in fridge
- Measure your ingredients with a Digital scale for accuracy
- Good quality butter and pure vanilla are the heart of making the sponge layer. Use high-quality 82% fat content European butter and the best quality vanilla you can access
- 7 sheets of gelatin sheets equal to 12g of gelatin. You can easily substitute the gelatin sheets by using the same amount of gelatin powder. For agar-agar, follow conversions according to the package instructions
- For the mango mousse, use thick yogurt and high fat (36%) content heavy cream
Baking technique notes:
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- While baking the sponge layer, remember not to overbake it. Over baked sponge cake can become too dry
- While making the mousse, follow the steps and temperatures stated in the recipe in order to avoid gelatin setting too quickly, etc.
- For a neat looking, smooth side surface, consider using Acetate cake collar within the cake ring
- Make sure you do not open the cake tin before the cake actually sets, respect the 6 hours chilling time
👩🍳 How to make this recipe
1. How to make the buttery sponge layer
Making this sponge layer for the Mango mousse cake is extremely easy, what we are looking for is a thin, moist, buttery sponge layer to hold the mousse. Please note that this sponge won´t be tall and does not need to be. If you are looking for a sponge cake recipe for your layered cakes, check my sponge cake recipe.
- Measure all ingredients with a Digital scale, grease a 18 cm / 7 inch round cake pan and pre-heat oven to 180 °C / 356 °F
- With the help of an Electric hand mixer whip together room temperature butter and powdered sugar until creamy and fluffy, then mix in eggs slowly, a small amount at a time, continue creaming the batter, then whip in vanilla for a few seconds
- Sift in flour and salt then fold into the batter with a Rubber spatula just until combined
- Pour cake batter into the prepared pan. Smooth the top with an Offset spatula
- Bake the sponge for about 10-15 min or until the sides of the sponge starts to come off the side of the baking pan
- Carefully flip the sponge over to a Cooling rack and it to cool completely before assembling the Mango mousse cake
💡 Top Tip: The baking time is intentionally short. We are not making here a layered cake type of sponge, more like a buttery sponge layer that is approx 1-inch / 2.5cm height to hold the mousse
2. How to make mango mousse
Preparing the mango mousse could not be simpler, however, please respect the steps and the temperatures explained below and do not try to cut corners.
- Soak gelatin sheets in cold water while heating mango puree and sugar just until simmering, then squeeze excess water from the gelatin sheets and stir them into the mixture
- After a few minutes, when the mango gelatin mixture is not yet hot, whisk in yogurt until fully incorporated using a Hand whisk. Cool this yogurt mango mixture to room temperature. Do not place it into the fridge, as the mixture might cool too quickly resulting in gelatin fully setting and we want to avoid that at this point
- Whip cold heavy cream until early soft peaks. The heavy cream texture should be more on the runny side than stiff, so it will be easy to fold it with the mango mixture
- Fold whipped cream into the mango mixture.
Use this mousse immediately to assemble the Mango cake.
3. How to assemble
Building up this Mango mousse cake is super simple;
- Cook a very amount of mango puree with sugar for a few minutes, until slightly thickens
- Assemble the Mousse cake ring (adjustable in size) and set it to 18cm / 7 inch that is equal to the size of your sponge cake
- Place the sponge cake into the mousse ring. Make sure that the cake ring tightly sits around the sponge cake
- Pour or pipe mango mousse on top of the sponge cake
- Smooth the top with an Offset spatula
- Move the reduced mango puree into a Piping bag, make a very small hole on the piping bag and pipe small dots on top of the cake. Alternatively, use a small spoon to allocate the reduced mango puree
- For the marble effect, grab a toothpick and gently swirl the mango puree into the mango mousse
- Refrigerate the Mango mousse cake for a minimum of 6 hours to fully set before opening the cake ring
💡 Top Tip: For a neat looking, smooth side surface, consider using Acetate cake collar within the cake ring
As usual, decoration is totally optional but I think it really takes this Mango mousse cake recipe to the next level and it is so easy!
- Whip up a small amount of cream cheese frosting then move it into a Piping bag fitted with your favorite nozzle tip. The one I am using is Wilton 6A
- Pipe the frosting on top of the cheesecake then place some mangos in between the pipings. Lastly, decorate with some greens (eg. mint or rosemary)
Voila, your Mango mousse cake is ready to be served!
Mocha Truffle Cheesecake
I went through a phase when I couldn’t get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It’s ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana
Chocolate Bread Pudding
This is a fun recipe because the chocolate makes it different from traditional bread pudding. It’s a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas
Our teenage son, John, has done lots of 4-H baking. This old-fashioned chocolate cream pie recipe with a flaky crust was his favorite thing to make. —Mary Anderson, De Valls Bluff, Arkansas
Hot Cocoa Souffle
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy—and absolutely delicious. —Joan Hallford, North Richland Hills, Texas
Rich Hot Chocolate
Each winter in early February my friends and I gather for an outdoor show called Mittenfest. We skip the Bloody Marys and fill our thermoses with these hot cocoas instead.
📝 Ingredient notes
For the buttery sponge
- Butter: Use always unsalted butter as you want to be in control of the quantity of the salt. I am using 82% fat content European-style butter in all my recipes. For the sponge, the butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last-minute microwaving
- Powdered Sugar: Use powdered sugar/icing sugar. If you want to learn about the different types of sugar and how to use them in baking, please read sugar guide
- Egg: Use room temperature eggs, as almost always in baking
- Vanilla: Please avoid using artificial vanilla. There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and really recommend. I use vanilla bean paste instead of vanilla extract which has lovely vanilla bits in there too
- Flour: All-purpose flour or pastry flour works well to make the sponge part of this Mango mouse cake. They are so-called “soft flour” which are low on protein resulting in a delicate, tender texture. If you want to be a Pro when it comes to deciding what types of flour to use in your baking, please read my flour guide
- Salt: An essential ingredient in most dessert recipes. Balances flavor and enhances other ingredients, make sure you do not left it out
- Baking powder: No baking powder is needed in this sponge recipe. What we are making here is a relatively thin layer of sponge to hold the cake, this kind of sponge is very often used on mousse cakes. In contrast to traditional tall, airy sponge cakes, our sponge will be rather buttery and dense yet soft and moist.
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
For the mango yogurt mousse
- Mango: Fresh or frozen (after thawing) mango both work to make the mousse part of the Mango mousse cake. Use a food processor and make it into a puree
- Granulated sugar: I use simple, white granulated sugar. The sugar quantity depends on the sweetness of your mangos, feel free to adjust the quantity if desired
- Yogurt: This is a yogurt-based Mango mousse cake, I recommend using a thick enough (not watery) Greek or Turkish style yogurt
- Heavy whipping cream: Also known as heavy cream or whipped cream, has a fat content of 36%-40%, the one I use contains 36% fat. Use it very cold and do not substitute with vegetable-based “whipped cream”. Heavy cream will make the mango mousse extra smooth and creamy
- Gelatin: It´s an odorless, tasteless, and colorless thickening agent, very often used in mousse cakes like this Mango mousse cake. Powder or sheet versions are available, in my recipes I always use gelatin sheet (1,7 g gelatin/sheet), which I found easier to handle. Powder gelatin can be used 1:1 so when I state 1 gelatin sheet that means 1,7 g gelatin powder. Check my ultimate gelatin article for details on how to bloom gelatin and substitute options
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
For the decoration
- MascarponVery rich Italian cream cheese, exceptionally smooth, and easy to spread or whip. The flavor is milky and slightly sweet. Use the full-fat version, the one I used has 41% fat content
- Cream cheese: I always use a full-fat Philadelphia tub when I state cream cheese in my recipes. I find it easy to cream and very pleasant in taste, in this decoration this cream cheese frosting is the perfect fit for your mousse cake
- Powdered sugar/Icing sugar: We will only need a small amount of powdered sugar to whip up the decoration. Make sure you sift it first and powdered sugar tends to form lumps
- Mango: For the decoration, I prefer to use fresh mango. Once you cut the mangos, soak them with a kitchen towel so they are less wet
- Mint: Some green herbs like mint or rosemary really make the difference when it comes to the decorating your Mango mousse cake, I warmly recommend using them
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
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Craving an exceptionally decadent dessert? Then it has to be mousse! There are so many delicious ways to enjoy mousse, but sandwiched between layers of decadent chocolate cake has to be one of the best.
Jamaican Chocolate Cookies with Caramel Creme
I made these for an office party cookie contest—not a crumb was left on the platter! —Noelle Myers, Grand Forks, North Dakota
Jumbo Brownie Cookies
Take these deeply fudgy cookies to a party, and you’re sure to make a friend. A little espresso powder in the dough makes them over-the-top good. —Rebecca Cababa, Las Vegas, Nevada
Chocolate Syrup Brownies
These chocolate syrup brownies are a favorite for summer picnics. I received the recipe from a dear friend many years ago, and I still make it at least once a month. Whenever I’m asked to bring a dessert to an outing or I want to send a treat to a neighbor or friend, I prepare these wonderful bars. —Goldie Hanke, Tomahawk, Wisconsin
Chocolate Truffle Cheesecake
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It’s so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine
Chocolate Chess Pie
This is one of my mother’s go-to recipes. It’s a yummy spin on classic chocolate chess pie. — Ann Dickens, Nixa, Missouri
Raspberry Fudge Torte
This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they’re sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
Special-Occasion Chocolate Cake
This cake won grand champion at the 2000 Alaska State Fair, and you will see why once you taste it. My decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. —Cindi DeClue, Anchorage, Alaska
Go to Recipe
Coffee ‘n’ Cream Brownies
A friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta
Can I Freeze Mousse Cake?
You can freeze this chocolate mousse cake for up to 2 months. I recommend freezing it while it’s still in the pan, wrapped tightly in a layer of plastic wrap, plus foil. Note that because the mousse recipe contains gelatin, it will not freeze completely solid. Thaw the chocolate mousse cake in the fridge before removing it from the pan and serving.
Make this easy yet impressive Chocolate Mousse Cake with decadent layers of moist chocolate cake, fluffy chocolate mousse, and rich chocolate ganache topped with chocolate whipped cream.
For the cake:
- () granulated sugar
- (59ml) vegetable oil
- large eggs, at room temperature
- (10ml) vanilla extract
- () sour cream, at room temperature
- () all-purpose flour, sifted
- () cocoa powder, sifted (I use Hershey’s Special Dark)
- 1 ¼ teaspoons () baking powder
- baking soda
- (157ml) hot brewed coffee
For the chocolate layer
- (15ml) cold water
- powdered gelatin
- plus 2 tablespoons (266ml) heavy whipping cream, divided
- () dark chocolate, roughly chopped
- () powdered sugar
- () cream cheese, at room temperature
- () granulated sugar
- () cocoa powder
- (5ml) vanilla extract
For the ganache
- () dark chocolate, chopped
- (90ml) heavy whipping cream
For the whipped topping
- (236ml) heavy whipping cream, cold
- () powdered sugar
- () cocoa powder
- (5ml) vanilla extract
For the cake layer:
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is just incorporated at a low speed. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool Completely.
For the mousse layer:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 5-8 seconds until it turns back into a liquid. Watch it closely! Remove any lumps that did not melt. Stir the liquid gelatin into the melted chocolate and set it aside to cool.
- Prepare the whipping cream. Using the chilled bowl, beat the heavy cream on high speed until it’s thickened to soft peaks. Next, add the powdered sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
- Beat the cream cheese until it’s completely smooth and free of lumps. Scrape down the sides of the bowl, add the granulated sugar, cocoa powder, and vanilla extract, and beat until well combined.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese, scraping down the bowl as needed. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
For the chocolate ganache:
- In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
- Pour the chocolate over the mousse layer and spread evenly. Allow the ganache to set a little bit before adding the topping.
For the Topping:
- Prepare a second batch of whipped cream following the same instructions above, adding the cocoa powder together with the powdered sugar and vanilla. Pipe the border using a large open star tip.
- Sour cream: If you need to substitute the sour cream, use nonfat Greek Yogurt
- Coffee: If you need to substitute the coffee, use milk
- For the chocolate in the mousse and the ganache, I prefer to use a chocolate bar such as Ghirardelli or Bakers Chocolate as opposed to chocolate chips.
- The cake can be prepared up to 2 days in advance and stored in an airtight container at room temperature. Once assembled with the mousse, this needs to be refrigerated. Keep stored in an airtight container. It’s best served within 2-3 days of preparation but will last up to 5 days.
mousse cake, best chocolate cake recipe, chocolate ganache cake
More Easy Chocolate Cake Recipes to Try
Chocolate Comfort Cake
This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee
Make the Glaze
Gather the ingredients.
Note: This glaze can be made in advance, cooled to room temperature, then refrigerated in an airtight container for up to 2 weeks. Alternatively, wait until the mousse has chilled and set to make the glaze and use it right away.
Place the double boiler back on the stovetop, and heat the water until boiling. In a large heat-proof bowl, combine the butter and chocolate. Place over the pot to melt.
Once the water is boiling, turn the heat all the way down. Continue to melt until it is about 80 percent melted, then remove from heat and whisk until completely melted.
Add the corn syrup, and whisk again until completely smooth and streak free. Set aside.
French Silk Pie
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it’s one of my husband’s favorites. —Lisa Francis, Elba, Alabama
Make the Mousse
Gather the ingredients.
Make a double boiler by adding 2-3 inches of water to a medium pot and bring to a boil. Place the chocolate in a large heat proof bowl. The bowl should be big enough so that it sits on the rim of the pot without touching the water.
When the water comes to a boil turn the heat all the way down. Stir the chocolate occasionally until it is about 75% melted. Then remove the bowl from the pot and stir the chocolate to finish melting it. Reserve the double boiler for making the glaze.
Whip the heavy cream in a stand mixer bowl fitted with the whisk attachment until it forms soft-medium peaks. Turn the mixer off and transfer the whipped cream into another bowl and refrigerate for later use.
Rinse and dry the bowl and whisk attachment and add the eggs and yolks to the bowl.
If using gelatin, pour 1 ½ tablespoons water into a small dish. Lightly sprinkle the gelatin over the water to bloom. Set aside until step 11. If not using gelatin, ignore this step.
Add the sugar and water to a small pot.
Make sure the pot and your hands are clean so the sugar doesn’t crystallize. Use your fingers to lightly swirl the sugar and water together. Place on the stovetop over medium-high heat and cook the syrup until it reaches 248 F.
While the sugar syrup is cooking, start whisking the eggs and yolks on medium speed until light and fluffy, 3 to 5 minutes. If the syrup is close to reaching 248 F but the eggs are not fluffy yet, take the syrup off the heat until the eggs are ready, then proceed to heat the syrup to 248 F. The whipped eggs will hold for a few minutes, but the syrup is very time-sensitive.
Once the sugar syrup has reached 248 F, with the mixer running slowly pour the syrup down the side of the bowl into the whisked eggs. Continue to whisk on medium high speed until it becomes even lighter and fluffier.
If using the gelatin, turn the speed down to low and add the bloomed gelatin. Continue to whisk until the bowl is barely warm to the touch.
Turn the mixer off and pour in the melted chocolate. Fold it into the egg mixture by hand using a silicone spatula.
Take the whipped cream out of the fridge and carefully fold that in. Try not to deflate the mousse.
Special Mocha Cupcakes
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! —Mary Bilyeu, Ann Arbor, Michigan
Tootsie Roll Fudge
When my husband came home with 50 pounds of Tootsie Rolls he bought at a discount store, I had to figure out a way to use them—so I came up with this Tootsie Roll fudge recipe! A red or green M&M’s candy atop each piece makes them extra jolly. —Carolyn McDill, Ohatchee, Alabama
Chocolate Espresso-Nut Torte
I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey
Dark Chocolate Pumpkin Truffles
The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. —Monica Mooney, Roseville, California
Yummy Chocolate Cake
My husband and I are trying to eat lighter but still crave sweets. This moist, healthy chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! —LaDonna Reed, Ponca City, Oklahoma
Ganache-Topped Chocolate Cake
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but once you learn how to make chocolate ganache, it’s so easy to whip together that you can enjoy it any day of the week. —Taste of Home Test Kitchen
Semisweet Chocolate Mousse
Silky Chocolate Pie
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island
I have made this cake for over 50 years. Otherwise known as “crazy cake,” this classic, tender and moist dessert requires only a two-step procedure to make.
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen
Three-Layer Chocolate Ganache Cake
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they’re easier to work with when frozen. —Kathleen Smith, Overland, Missouri
Rich Chocolate Peanut Butter Cake
The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska
Old-Fashioned Chocolate Pudding
One of the nice things about this easy pudding is you don’t have to stand and stir it. It’s a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois