Easy chocolate mousse cake recipe

Chocolate mousse cake

Blanche Clark

Posted March 16, 2022

Chocolate and chocolate cake lovers rejoice, this heavenly baked chocolate mousse cake takes you to new heights of hedonism.

What’s better than a fudgy flourless chocolate cake? A baked chocolate mousse cake that’s easy to make!  
Everything you love about a chocolate cake is intensified in terms of taste, texture and enjoyment with a chocolate mousse. This recipe from the RACV Club kitchen makes a decadent dessert or a wicked indulgence that’s best shared with friends.  

If you’re a chocolate fiend, but don’t have the time or inclination to bake your own sweet treat, try one at Le Petit Gâteau next time you’re in Melbourne’s CBD. Their Brownie Passionfruit Chocolate Gateau combines layers of crunchy praline, passionfruit custard, milk chocolate mousse and dark chocolate glaze and mango jelly on a chocolate brownie base.  

Another way to satisfy your sweet cravings is to explore Victoria’s chocolate cafes, tours and artisan factories, from the Yarra Valley Wine and Chocolate Tour and The Chocolate Mill in Mount Franklin.

While most of their delectable offerings could be hard to replicate at home, this baked chocolate mousse cake recipe is sure to impress family and friends.

Chocolate brownie cake

No time to bake? Try Le Petit Gateau's Brownie Passionfruit Chocolate Gâteau instead next time you're in Melbourne's CBD.
Photo: Lucas Allen

Baked chocolate mousse cake recipe tips

Be gentle

The more air you keep in the mix, the better the cake will rise.

Take care with the ‘water bath’

If  you use a spring-form tin, ensure you have a tight seal or the water will get in through the bottom. A square or round tin can be used, as long as it can sit inside the ovenproof dish or a tin that is half filled with hot water.

Best way to serve

This cake is great served slightly warm or at room temperature, with fresh berries and a dollop of extra double cream on top.

Easy baked chocolate mousse cake recipe 



Time to make

2 hours




  • 290g dark couverture chocolate

  • 290g milk couverture chocolate 

  • 8 eggs

  • 120g caster sugar 

  • 20g vanilla bean paste

  • 50ml Kahlua 

  • 190g double cream


  1. Grease a 20cm square or round tin and line it with grease-proof paper. Set aside.

  2. Melt chocolates together and allow to cool a little.

  3. Whisk eggs and sugar together until thick and pale.

  4. On medium speed. add vanilla and Kahlua into egg mix.

  5. Very gently fold in melted chocolates.

  6. Very gently fold in cream.

  7. Pour into the prepared tin and bake covered with foil in a water bath (about 1cm up the side of the tin) at 170°C for 1-1 ½ hours. It will wobble like set jelly when cooked. Allow to cool and chill in fridge before removing from tin. Use a hot knife to cut.