I have made this chocolate mousse cake with whipped cream a few times when I wanted something simple and quick, without spectacular layers or complicated decorations. The base is light, not dry at all, and the chocolate mousse is just right - not too sweet, but dense enough to hold its shape when cut. I sometimes make it for International Women's Day, other times just when we want a special dessert for the family. I have never had any issues with the recipe and I have not felt the need to change anything essential about it.
Quick Info
Total time: approx. 2 hours (including cooling and assembly)
Preparation time: 40 minutes
Baking time: 25-30 minutes
Servings: 10-12 slices, depending on how you cut it
Difficulty: medium
Recipe type: Homemade cake, occasional (International Women's Day or other anniversaries)
Ingredients
Base:
35 ml oil
15 ml milk
15 g high-quality cocoa
1/2 teaspoon vanilla extract
1 pinch of salt
15 g honey
160 g eggs (about 3 large eggs)
20 g egg yolks (about 1 large additional yolk)
120 g sugar
75 g flour
1 teaspoon baking powder
Chocolate mousse:
3 eggs
65 g margarine
3 tablespoons sugar
100 g chocolate
Decoration:
2 packets of Dr. Oetker whipped cream powder
300 ml milk
100 g chocolate
some jelly beans
chocolate shavings
Preparation method
1. Preparing the base
Heat the oil until it becomes hot - it should not smoke, but should be clearly hot to the touch. Pour it immediately over the cocoa, mix well and let it cool until it is just warm. Then add the milk, salt, and vanilla extract. Mix until a paste forms (it may be a little grainy, that's normal).
In a separate bowl, beat the whole eggs and the yolk with the honey until creamy. Start adding the sugar gradually, mixing at high speed until the mixture lightens in color and reaches a pudding-like consistency.
Incorporate the cocoa paste into this mixture in two batches, mixing well each time.
Sift the flour together with the baking powder and add it in two stages as well. Start with a whisk, then use a spatula and mix with wide movements from bottom to top, until you no longer see traces of flour.
Finally, gently tap the bowl on the table two or three times to release large air bubbles.
Pour the mixture into a greased baking pan lined with parchment paper (including the sides). Level it gently.
Bake in the preheated oven at 180°C, on the bottom rack, for about 20 minutes. When you gently shake the pan and the base does not 'jiggle' in the middle, move it to the middle rack for another 5 minutes or until it passes the toothpick test.
Remove the pan and let the base cool completely before cutting or filling it.
2. Chocolate mousse
Put the chocolate and margarine in a bowl over a steam bath. Melt them, stirring occasionally, until you get a smooth mixture.
Add the sugar, then the egg yolks, one at a time, mixing well after each.
Separately, beat the egg whites until stiff peaks form. Gently fold them into the chocolate mixture in two stages, using a spatula, with wide movements from bottom to top - do not overmix, so you don't lose all the air.
Place the mousse bowl in the freezer for 30 minutes to firm up.
3. Decoration and whipped cream
For the decorative candies, melt 100 g of chocolate over a steam bath. Pour the chocolate into small molds (for candies, cubes, or whatever you have on hand), filling them halfway. Place a jelly bean in each, then fill with the remaining melted chocolate to cover the jelly beans. Level with a teaspoon or the back of a knife. Place the molds in the refrigerator until the chocolate hardens completely.
For the whipped cream, use 2 packets of Dr. Oetker powder and 300 ml of cold milk, according to the instructions on the packet. Beat the cream until firm.
4. Assembly
After the base has cooled, cut it in half horizontally. Spread the cooled chocolate mousse (taken out of the freezer) over the bottom half, then place the other half of the base on top.
Refrigerate the cake for 15-20 minutes to set the mousse.
Spread a layer of whipped cream on the surface of the cake, then decorate the edges with whipped cream rosettes, using a piping bag or a cut plastic bag. On each rosette, place a chocolate candy with jelly. Sprinkle chocolate shavings on the edges and, if you want, also in the center.
Why I make the recipe often
This cake does not require much technique and the ingredients are easy to find. The base is balanced, it does not dry out, the chocolate mousse is quick to make and does not require gelatin or extra whipped cream. It cuts well, does not crumble, and can be prepared without much dessert experience. I have always appreciated that it does not require long cooling times or many separate bowls.
Tips and variations
Tips
It is important that the oil is hot when you pour it over the cocoa - you will immediately smell the intense chocolate aroma. If you don't smell it, either the cocoa is not good, or the oil was not hot enough.
To make the mousse stable, it helps to let it sit for at least 30 minutes in the freezer before assembling the cake.
Use parchment paper on the bottom and sides of the pan to prevent the base from sticking.
Substitutions
You can replace honey with glucose if you have it on hand - glucose helps the base rise more evenly.
The margarine in the mousse can be replaced with butter, but the texture and taste will be slightly different.
Variations
The jelly beans in the candies can be replaced with candied fruits or nuts, depending on what you have or prefer.
You can use whipped natural cream if you prefer to avoid whipped cream powder.
Serving ideas
The cake is served cold, directly from the refrigerator, cut with a knife passed through hot water for a cleaner slice.
It is suitable for anniversaries, celebrations, or simply as a weekend dessert, without requiring special decoration or presentation.
Frequently asked questions
Do I need to soak the base?
No, the base comes out quite moist and soft. Soaking is not recommended because the mousse hydrates it anyway.
Can I use another type of chocolate for the mousse?
Yes, you can use milk or dark chocolate, but it will slightly change the sweetness and taste of the mousse.
Can I replace the whipped cream powder with natural whipped cream?
Yes, just make sure to whip it very firm and use it immediately, otherwise it may soften when decorating.
What should I do if the mousse doesn't set?
Leave it in the freezer or refrigerator longer before using it for assembly. Mousse without gelatin is softer, but after cooling it gains consistency.
Nutritional values (estimate)
One slice (out of 12): approximately 250-280 kcal
Protein: 5-6 g
Fat: 15-18 g
Carbohydrates: 28-30 g
Values may vary depending on ingredients and type of chocolate used. It is a richer dessert, but with moderate portions.
Storage and reheating
The cake keeps well in the refrigerator, covered, for up to 3 days. Freezing is not recommended, as the mousse does not hold up well to thawing. It does not make sense to reheat it; it is served cold. If there are leftover slices, they should be kept in a box or wrapped in food film to prevent the base from drying out or absorbing odors from the refrigerator.
Quick Info
Total time: approx. 2 hours (including cooling and assembly)
Preparation time: 40 minutes
Baking time: 25-30 minutes
Servings: 10-12 slices, depending on how you cut it
Difficulty: medium
Recipe type: Homemade cake, occasional (International Women's Day or other anniversaries)
Ingredients
Base:
35 ml oil
15 ml milk
15 g high-quality cocoa
1/2 teaspoon vanilla extract
1 pinch of salt
15 g honey
160 g eggs (about 3 large eggs)
20 g egg yolks (about 1 large additional yolk)
120 g sugar
75 g flour
1 teaspoon baking powder
Chocolate mousse:
3 eggs
65 g margarine
3 tablespoons sugar
100 g chocolate
Decoration:
2 packets of Dr. Oetker whipped cream powder
300 ml milk
100 g chocolate
some jelly beans
chocolate shavings
Preparation method
1. Preparing the base
Heat the oil until it becomes hot - it should not smoke, but should be clearly hot to the touch. Pour it immediately over the cocoa, mix well and let it cool until it is just warm. Then add the milk, salt, and vanilla extract. Mix until a paste forms (it may be a little grainy, that's normal).
In a separate bowl, beat the whole eggs and the yolk with the honey until creamy. Start adding the sugar gradually, mixing at high speed until the mixture lightens in color and reaches a pudding-like consistency.
Incorporate the cocoa paste into this mixture in two batches, mixing well each time.
Sift the flour together with the baking powder and add it in two stages as well. Start with a whisk, then use a spatula and mix with wide movements from bottom to top, until you no longer see traces of flour.
Finally, gently tap the bowl on the table two or three times to release large air bubbles.
Pour the mixture into a greased baking pan lined with parchment paper (including the sides). Level it gently.
Bake in the preheated oven at 180°C, on the bottom rack, for about 20 minutes. When you gently shake the pan and the base does not 'jiggle' in the middle, move it to the middle rack for another 5 minutes or until it passes the toothpick test.
Remove the pan and let the base cool completely before cutting or filling it.
2. Chocolate mousse
Put the chocolate and margarine in a bowl over a steam bath. Melt them, stirring occasionally, until you get a smooth mixture.
Add the sugar, then the egg yolks, one at a time, mixing well after each.
Separately, beat the egg whites until stiff peaks form. Gently fold them into the chocolate mixture in two stages, using a spatula, with wide movements from bottom to top - do not overmix, so you don't lose all the air.
Place the mousse bowl in the freezer for 30 minutes to firm up.
3. Decoration and whipped cream
For the decorative candies, melt 100 g of chocolate over a steam bath. Pour the chocolate into small molds (for candies, cubes, or whatever you have on hand), filling them halfway. Place a jelly bean in each, then fill with the remaining melted chocolate to cover the jelly beans. Level with a teaspoon or the back of a knife. Place the molds in the refrigerator until the chocolate hardens completely.
For the whipped cream, use 2 packets of Dr. Oetker powder and 300 ml of cold milk, according to the instructions on the packet. Beat the cream until firm.
4. Assembly
After the base has cooled, cut it in half horizontally. Spread the cooled chocolate mousse (taken out of the freezer) over the bottom half, then place the other half of the base on top.
Refrigerate the cake for 15-20 minutes to set the mousse.
Spread a layer of whipped cream on the surface of the cake, then decorate the edges with whipped cream rosettes, using a piping bag or a cut plastic bag. On each rosette, place a chocolate candy with jelly. Sprinkle chocolate shavings on the edges and, if you want, also in the center.
Why I make the recipe often
This cake does not require much technique and the ingredients are easy to find. The base is balanced, it does not dry out, the chocolate mousse is quick to make and does not require gelatin or extra whipped cream. It cuts well, does not crumble, and can be prepared without much dessert experience. I have always appreciated that it does not require long cooling times or many separate bowls.
Tips and variations
Tips
It is important that the oil is hot when you pour it over the cocoa - you will immediately smell the intense chocolate aroma. If you don't smell it, either the cocoa is not good, or the oil was not hot enough.
To make the mousse stable, it helps to let it sit for at least 30 minutes in the freezer before assembling the cake.
Use parchment paper on the bottom and sides of the pan to prevent the base from sticking.
Substitutions
You can replace honey with glucose if you have it on hand - glucose helps the base rise more evenly.
The margarine in the mousse can be replaced with butter, but the texture and taste will be slightly different.
Variations
The jelly beans in the candies can be replaced with candied fruits or nuts, depending on what you have or prefer.
You can use whipped natural cream if you prefer to avoid whipped cream powder.
Serving ideas
The cake is served cold, directly from the refrigerator, cut with a knife passed through hot water for a cleaner slice.
It is suitable for anniversaries, celebrations, or simply as a weekend dessert, without requiring special decoration or presentation.
Frequently asked questions
Do I need to soak the base?
No, the base comes out quite moist and soft. Soaking is not recommended because the mousse hydrates it anyway.
Can I use another type of chocolate for the mousse?
Yes, you can use milk or dark chocolate, but it will slightly change the sweetness and taste of the mousse.
Can I replace the whipped cream powder with natural whipped cream?
Yes, just make sure to whip it very firm and use it immediately, otherwise it may soften when decorating.
What should I do if the mousse doesn't set?
Leave it in the freezer or refrigerator longer before using it for assembly. Mousse without gelatin is softer, but after cooling it gains consistency.
Nutritional values (estimate)
One slice (out of 12): approximately 250-280 kcal
Protein: 5-6 g
Fat: 15-18 g
Carbohydrates: 28-30 g
Values may vary depending on ingredients and type of chocolate used. It is a richer dessert, but with moderate portions.
Storage and reheating
The cake keeps well in the refrigerator, covered, for up to 3 days. Freezing is not recommended, as the mousse does not hold up well to thawing. It does not make sense to reheat it; it is served cold. If there are leftover slices, they should be kept in a box or wrapped in food film to prevent the base from drying out or absorbing odors from the refrigerator.