12 Best Mousse Cake Recipes

Chocolate Hazelnut Mousse Cake

Indulge in the rich, nutty flavors of this decadent Chocolate Hazelnut Mousse Cake, perfect for any special occasion.

Ingredients:

• 200g dark chocolate
• 100g hazelnuts, toasted and ground
• 4 large eggs, separated
• 150g caster sugar
• 300ml heavy cream
• 2 tbsp hazelnut liqueur

Cooking method:

1. Melt the dark chocolate in a heatproof bowl over simmering water.
2. Whisk egg yolks and sugar until thick and pale, then fold in the melted chocolate and hazelnuts.
3. In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the chocolate mixture.
4. Pour into a greased cake pan and bake at 180°C for 25-30 minutes.
5. Whip the cream with hazelnut liqueur until soft peaks form, then spread over the cooled cake.

Rich Coffee Hazelnut Mousse Cake

Ingredients

For the hazelnut sponge:

• 3 eggs
• 100 g sugar
• 80 g ground hazelnuts
• 30 g all-purpose flour
• 1 tsp baking powder

For the coffee mousse:

• 200 ml heavy cream
• 150 g dark chocolate, chopped
• 1 tbsp instant espresso powder
• 2 egg yolks
• 30 g sugar

For decoration:

• Crushed toasted hazelnuts
• Cocoa powder or chocolate shavings

Method

1. Make the hazelnut sponge:
   Preheat oven to 180°C (350°F). Beat eggs and sugar until light and fluffy. Gently fold in hazelnuts, flour, and baking powder. Pour into a lined 20 cm (8-inch) cake pan and bake for 20–25 minutes. Let cool completely.
2. Prepare the mousse:
   Heat 100 ml cream in a saucepan until steaming. Stir in espresso powder and chopped chocolate until smooth. In a bowl, whisk yolks and sugar. Slowly whisk in the warm chocolate mixture. Let cool.
3. Finish the mousse:
   Whip the remaining 100 ml cream to soft peaks and gently fold into the cooled chocolate mixture.
4. Assemble the cake:
   Place sponge base in a cake ring or springform pan. Spread mousse evenly on top. Chill for at least 4 hours or until set.
5. Decorate & serve:
   Top with toasted hazelnuts and cocoa powder or shavings. Slice and enjoy chilled.

Triple Chocolate Fantasy Mousse Cake

Ingredients

For the chocolate sponge:

• 2 eggs
• 80 g sugar
• 50 g all-purpose flour
• 20 g cocoa powder
• 1 tsp baking powder
• Pinch of salt

For the mousse layers:

• 100 g dark chocolate
• 100 g milk chocolate
• 100 g white chocolate
• 375 ml heavy cream (divided into 125 ml per layer)
• 3 tsp gelatin powder (1 tsp per layer)
• 3 tbsp cold water (1 tbsp per layer)

For decoration:

• Chocolate curls or shavings
• Cocoa powder or gold dust (optional)

Method

1. Bake the chocolate sponge:
   Preheat oven to 180°C (350°F). Beat eggs and sugar until thick and pale. Sift in flour, cocoa, baking powder, and salt. Fold gently to combine. Pour into a lined 20 cm (8-inch) cake pan and bake for 20 minutes. Let cool.
2. Prepare mousse base (repeat for each chocolate layer):
   For each mousse layer, bloom 1 tsp gelatin in 1 tbsp cold water for 5 minutes.
   Melt 100 g of one chocolate type (start with dark) with 2 tbsp of the 125 ml cream until smooth.
   Let cool slightly, then mix in the bloomed gelatin until dissolved.
   Whip the remaining cream to soft peaks and fold in gently.
3. Assemble the cake:
   Place sponge base in a springform pan. Pour the dark chocolate mousse over it and smooth the top. Chill for 30–45 minutes until set.
   Repeat the same process for the milk chocolate layer, then white chocolate layer, chilling each until set before adding the next.
4. Chill completely:
   After the final layer, refrigerate the cake for at least 4 hours or overnight.
5. Decorate & serve:
   Remove from the pan and decorate with chocolate curls, cocoa powder, or edible gold. Slice with a warm knife for clean layers. Enjoy your triple-layer chocolate dream!

Raspberry White Chocolate Mousse Cake

This Raspberry White Chocolate Mousse Cake is a refreshing dessert, combining tangy raspberries with creamy white chocolate.

Ingredients:

• 150g white chocolate
• 200g fresh raspberries
• 3 large eggs
• 100g sugar
• 250ml heavy cream
• 1 tbsp raspberry liqueur

Cooking method:

1. Melt the white chocolate in a double boiler.
2. Whisk eggs and sugar until fluffy, then mix in the melted white chocolate.
3. Puree raspberries and fold into the mixture.
4. Beat cream and raspberry liqueur until soft peaks form, then incorporate into the batter.
5. Pour into a springform pan and refrigerate until set.

Matcha Green Tea Mousse Cake

Experience the vibrant flavors of matcha with this light and airy Matcha Green Tea Mousse Cake.

Ingredients:

• 100g white chocolate
• 2 tbsp matcha powder
• 4 large eggs, separated
• 120g sugar
• 250ml heavy cream

Cooking method:

1. Melt white chocolate gently and stir in matcha powder.
2. Beat egg yolks with sugar until creamy, then blend in the matcha chocolate mix.
3. In another bowl, beat egg whites to stiff peaks and fold into the batter.
4. Whip the cream until thick and fold into the mixture.
5. Pour into a lined cake tin and chill for several hours.

Lemon Blueberry Mousse Cake

The zesty flavor of lemon combined with sweet blueberries makes this Lemon Blueberry Mousse Cake a delightful treat.

Ingredients:

• 200g blueberries
• Zest and juice of 2 lemons
• 4 large eggs
• 150g sugar
• 300ml heavy cream

Cooking method:

1. Puree blueberries and mix with lemon juice and zest.
2. Whisk eggs and sugar until thick, then fold in the blueberry mixture.
3. Whip cream until soft, then incorporate into the batter.
4. Pour into a cake mold and refrigerate until firm.

Salted Caramel Mousse Cake

For a sweet and salty combination, try this indulgent Salted Caramel Mousse Cake that is sure to impress.

Ingredients:

• 250ml caramel sauce
• 150g dark chocolate
• 4 large eggs, separated
• 120g sugar
• 2 tsp sea salt flakes
• 250ml heavy cream

Cooking method:

1. Melt the dark chocolate and blend with caramel sauce and sea salt.
2. Whisk egg yolks with sugar until fluffy, then fold into the chocolate mixture.
3. Beat egg whites to stiff peaks and fold gently into the batter.
4. Whip the cream until thick and fold in.
5. Pour into a springform pan and chill until set.

Mango Passionfruit Mousse Cake

This Mango Passionfruit Mousse Cake brings a tropical twist with its luscious and fruity flavors.

Ingredients:

• 2 ripe mangos, pureed
• 3 passion fruits
• 4 large eggs
• 120g sugar
• 300ml heavy cream

Cooking method:

1. Combine mango puree with the pulp of the passion fruits.
2. Beat eggs and sugar until thick, then fold in the fruit mixture.
3. Whip heavy cream to soft peaks and mix into the batter.
4. Pour into a mold and refrigerate until set.

Coffee Mocha Mousse Cake

Rich and aromatic, this Coffee Mocha Mousse Cake is a must-try for coffee lovers.

Ingredients:

• 200g dark chocolate
• 2 tbsp instant coffee
• 3 large eggs, separated
• 150g sugar
• 250ml heavy cream

Cooking method:

1. Melt chocolate and dissolve instant coffee in a small amount of hot water, then mix together.
2. Whisk egg yolks with sugar until thick, then incorporate the chocolate coffee mixture.
3. Beat egg whites to stiff peaks and fold into the batter.
4. Whip cream to soft peaks and fold in.
5. Pour into a cake tin and chill until set.

Strawberry Vanilla Mousse Cake

A perfect dessert for summer, this Strawberry Vanilla Mousse Cake is light and refreshing.

Ingredients:

• 200g strawberries, pureed
• 1 tsp vanilla extract
• 4 large eggs
• 120g sugar
• 250ml heavy cream

Cooking method:

1. Blend strawberry puree with vanilla extract.
2. Whisk eggs and sugar until thick, then fold in the strawberry mixture.
3. Whip cream to soft peaks and incorporate into the batter.
4. Pour into a mold and refrigerate until firm.

Peanut Butter Chocolate Mousse Cake

This Peanut Butter Chocolate Mousse Cake combines creamy peanut butter with rich chocolate for a delightful treat.

Ingredients:

• 150g dark chocolate
• 100g peanut butter
• 3 large eggs, separated
• 120g sugar
• 250ml heavy cream

Cooking method:

1. Melt chocolate and mix with peanut butter until smooth.
2. Whisk egg yolks and sugar until creamy, then blend in the chocolate peanut butter mixture.
3. Beat egg whites to stiff peaks and gently fold in.
4. Whip cream and fold into the batter.
5. Pour into a pan and refrigerate until set.

Coconut Lime Mousse Cake

Bring a taste of the tropics with this Coconut Lime Mousse Cake, which pairs zesty lime with creamy coconut.

Ingredients:

• 200ml coconut milk
• Zest and juice of 2 limes
• 4 large eggs
• 150g sugar
• 250ml heavy cream

Cooking method:

1. Mix coconut milk with lime juice and zest.
2. Whisk eggs with sugar until thick, then fold in the coconut mixture.
3. Whip cream until thick and incorporate.
4. Pour into a lined cake pan and chill until set.