Chocolate Mousse Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
12
Prep Time
60 minutes
Cook Time
30 minutes
Calories
500
Are you craving a dessert that’s both elegant and indulgent?
This Chocolate Mousse Cake, tailored for UK bakers, combines a rich, moist chocolate sponge with a velvety, egg-less mousse.
It comes with an optional hint of Guinness for a malty twist.
For a birthday, dinner party, or just a well-deserved treat, this showstopping cake serves 10-12 and promises to steal the spotlight.
Let’s get baking!
Ingredients
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 cup granulated sugar
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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3 large eggs (room temperature)
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1/2 cup whole milk (room temperature)
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1/2 cup vegetable oil (or melted butter)
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2 tsp vanilla extract
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1/2 cup boiling water
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8 oz (225g) dark chocolate chopped
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3/4 cup heavy cream (for melting with chocolate)
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2 cups heavy cream (for whipping)
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1/4 cup powdered sugar
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1 tsp vanilla extract
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Pinch of salt
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Want to add a little twist? Infuse your chocolate mousse with the rich, malty flavour of Guinness…
For the Chocolate Sponge Cake:
For the Chocolate Mousse (Eggless Version):
Directions
Method for the Cake:
Preheat oven to 350°F (175°C).
Grease and line a 9-inch round cake pan.
In a bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
In another bowl, beat eggs, milk, oil, and vanilla.
Combine wet and dry ingredients; stir until just mixed.
Slowly add boiling water (batter will be thin).
Pour into the pan and bake 30–35 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool completely.
Adjust the Cream Mixture:
Instead of using 3/4 cup heavy cream for melting the chocolate, combine 1/2 cup heavy cream with 1/4 cup Guinness.
Heat this mixture until it just begins to simmer.
Melt the Chocolate:
Pour the hot cream-Guinness mixture over your chopped dark chocolate and stir until smooth.
Let the mixture cool to room temperature before proceeding.
Enhance the Whipped Cream (Optional):
For an extra kick, you can add a splash (about 1-2 tablespoons) of Guinness to the 2 cups of heavy cream you whip with the powdered sugar, vanilla, and salt.
Fold this gently into your chocolate mixture.
Method for the Mousse:
In a heatproof bowl over simmering water, combine the dark chocolate and 3/4 cup heavy cream.
Stir until smooth; let cool to room temperature.
In a separate bowl, whip 2 cups heavy cream with powdered sugar, vanilla, and salt until soft peaks form.
Fold half of the whipped cream into the cooled chocolate mixture to lighten it, then gently fold in the remaining whipped cream until fully combined.
Refrigerate the mousse for at least 2 hours until firm.
Assembling Your Mousse Cake:
Place the cooled sponge cake on a serving plate.
Spread the chocolate mousse evenly over the cake using a spatula.
Chill the assembled cake for at least 4 hours (or overnight) until set.
Optional:
Decorate with chocolate shards as shown in the picture or a light dusting of cocoa powder.
Recipe Notes
If you have any questions how to make this cake using our recipe, please post a comment below and we will get back to you.
Servings: The recipe makes about 12 slices of cake.
Calories per serving: 500 calories per slice.
Remember: Please tag #whitakerschocolates with photos of your homemade chocolate-flavoured mousse cake.
Serving Suggestions
Classic Simplicity: Serve chilled slices as-is with a light dusting of cocoa powder or powdered sugar for an elegant, understated finish. Pair with a hot cup of tea, coffee, or espresso to balance the richness.
Fresh Fruit Accent: Add a handful of fresh raspberries, strawberries, or blackberries on the side or atop each slice. The tartness cuts through the chocolate’s intensity, adding color and freshness.
Whipped Cream Dollop: Offer a small dollop of lightly sweetened whipped cream (or a Guinness-infused version if using that twist) next to each slice. It enhances the mousse’s creaminess without overpowering it.
Chocolate Shards or Curls: Garnish with homemade chocolate shards, curls, or grated dark chocolate (as mentioned in the recipe’s optional decor). This adds texture and a professional bakery vibe.
Boozy Pairing: If you’ve used the Guinness infusion, lean into the malty flavor by serving with a small glass of Guinness, a stout beer, or an Irish cream liqueur like Baileys. For non-alcoholic options, try a malty hot chocolate or a coffee stout mocktail.
Nutty Crunch: Sprinkle crushed toasted hazelnuts, almonds, or pecans over the top or around the plate. The crunch contrasts beautifully with the cake’s soft, airy mousse.
Salted Caramel Drizzle: Drizzle a thin thread of warm salted caramel sauce over each slice just before serving. The sweet-salty combo pairs wonderfully with the dark chocolate.
Ice Cream Sidekick: Serve with a small scoop of vanilla, coffee, or salted caramel ice cream. The cold creaminess alongside the chilled cake makes for a luxurious treat.
Festive Plating: For celebrations, plate with edible gold leaf, a sprig of mint, or a few chocolate truffles on the side. Use a cake stand to elevate it as a centerpiece.
Portion Control Tip: Since it’s rich (500–600 kcal per slice), cut into smaller wedges and serve with a fork and spoon for a refined, leisurely enjoyment. Perfect for sharing at gatherings!
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 500 kcal |
| Total Fat | 39 g |
| Saturated Fat | 20 g |
| Total Carbohydrate | 40 g |
| Sugars | 25 g |
| Fibre | 3 g |
| Protein | 6 g |
| Salt | 0.1 g |
A Brief History of Chocolate Mousse Cake
Chocolate mousse cake has roots in French cuisine. It combines light mousse with a dense cake base.
Mousse was first mentioned in the 18th century. Chocolate versions became popular in the 19th century.
The cake form evolved in the 20th century. It is now a classic dessert around the world.
How to Store Your Homemade Mousse Cake
Store your homemade mousse cake in the refrigerator for up to 3-5 days, keeping it covered in an airtight container or under a dome, and add garnishes just before serving.
For longer storage, freeze it for up to 1-2 months by double-wrapping it in plastic wrap and foil or using a freezer-safe container, then thaw it in the fridge overnight.
Always keep it chilled, avoid heat or humidity, and check for spoilage before eating.
1 comment
I LOVE the look of this, can’t wait to give it a go! :-)