Eggless Chocolate Mousse Cake
Full Scoops
Full Scoops
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2. Pour the cream over the chocolate, make sure all the chocolate is covered. Set aside for 5 minutes
  • 2 cups of cream
  • 1 tsp vanilla extract
  • 6. Now add the cooled ganache and whip well until it forms stiff peaks.
  • 2. Place one half of the cake in the center of the ring and soak the cake with sugar syrup (I used grape juice). Check notes on sugar syrup.
  • 3. Now place a huge dollop of the mousse on the cake and spread it all over with a spatula, make sure you spread the mousse into the sides also.
  • 4. Place the next layer of cake and soak this layer of cake too. Place the remaining mousse over the cake and spread all over.
  • 5. Cover and refrigerate for about 8 hours (I left it overnight).
  • 1. You need to use heavy cream for this recipe, this will not work with low fat cream like amul.
  • 5. I love using grape juice to soak my chocolate cakes since it gives an awesome flavor
  • 3 tbsp sugar
  • 1 cup of water
  • 7. Using the 9 inch springform pan to set the cake, the entire mousse got used up completely, there were no left overs.
  • 8. While you chill the cake in the refrigerator, keep it covered.
  • 9. I had the cake out of the refrigerator for about an hour or so while cutting the cake during the party and it was still stiff, did not melt. After that I put it back in the refrigerator.
  • 10. You can pour a layer of ganache over this cake too
  • 11. This cake tastes great when you let it rest awhile and all the flavors have seeped in so plan and make the cake



Log in or Register to write a comment.