Double Chocolate Mousse Cake | Recipes

Double Chocolate Mousse Cake

(41) Ratings:
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Makes:16 servings

This deliciously rich and moist treat is made by combining two layers of chocolate cake with a smooth chocolate mousse filling.



2 eggs
1 cup 250 mL sugar
1 tsp 5 mL vanilla extract
1 cup 250 mL Crisco® Canola Oil
1/2 cup 125 mL buttermilk
2 1/4 cups 550 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL cocoa powder
1 1/2 tsp 7 mL baking soda
1 1/2 tsp 7 mL baking powder
1 cup 250 mL boiling water
1/2 cup 125 mL milk chocolate chips


1 1/2 cups 375 mL whipping cream
2 tbsp 30 mL icing sugar
1 tsp 5 mL vanilla extract
1 1/2 cups 375 mL melted and cooled milk chocolate chips


  1. Preheat oven to 350ºF (180ºC). Grease two 9” (22cm) cake pans.
  2. Beat eggs, sugar and vanilla until combined. Add oil and buttermilk. Add next 4 ingredients. Mix until well combined. Carefully fold in boiling water until batter is smooth and mixture is quite thin. Pour into prepared pans. Sprinkle with chocolate chips.
  3. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
  4. Mousse: Whip cream in a large bowl until thick and cream holds its shape. Beat in icing sugar and vanilla. Fold in melted and cooled chocolate chips. Do not over mix. Mousse should have a rippled effect.
  5. Assembly: Place one layer of cake on serving platter. Spread with about 1 cup (250 mL) of mousse. Place second layer on top. Ice with remaining mousse. Refrigerate until ready to eat.

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