Chocolate Mousse Cake Recipe

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Chocolate Mousse Cake
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  1. Start by making the base.
  2. Gently melt the chocolate and stir in the ginger.
  3. Then mix in the ground almonds.
  4. Let cool for a minute until the mixture is not too hot to handle.
  5. Place the cake ring on your chosen serving dish and gently press in the chocolate mixture to create a base.
  6. Put the plate in the fridge while you make the mousse.
  7. To make the mousse, chop the chocolate into small pieces and place in a bowl.
  8. In a small saucepan, bring 150ml of double cream to the boil, then pour over the chopped chocolate, stirring to distribute the heat of the cream until the chocolate has melted.
  9. Lightly whip the remaining double cream.
  10. Do not overwhisk or the mousse will become grainy.
  11. Once the chocolate cream mix has cooled to room temperature, fold in the lightly whipped cream.
  12. Pour the mousse mix into the cake ring on top of the base.
  13. Cover with cling film and place in the fridge for at least an hour before proceeding.
  14. Meanwhile, you can make the glaze.
  15. Chop up the chocolate and set aside.
  16. In a small pan, bring the water, coffee and cocoa powder to a boil, whisking to dissolve the cocoa.
  17. Place the sugar in a small pan over medium heat.
  18. As it heats up, the sugar will begin to melt and caramelise very quickly.
  19. You may need to brush the pan with a bit of cold water to keep it from burning, so it is good to have some to hand.
  20. When the melted sugar has become a golden caramel, pour in the water, coffee and cocoa mix.
  21. Beat in the chopped chocolate and, when completely melted, pass the mixture through a fine sieve.
  22. When cool but still liquid, pour the glaze on top of the mousse and return the cake to the fridge to set.
  23. You can now leave the cake overnight.
  24. The next day, dust it with cocoa powder and then decorate it.
  25. Very classic and beautiful is to cut the strawberries in half lengthwise and lay them cut-side down along the edge of the cake.
  26. Sprinkle the hazelnuts all over the top.
  27. Keep cool until you are ready to serve the cake.
  28. It cuts best if you use a knife dipped in hot water.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 391.93 Kcal (1641 kJ)
Calories from fat 205.48 Kcal
% Daily Value*
Total Fat 22.83g 35%
Cholesterol 1.9mg 1%
Sodium 388.17mg 16%
Potassium 370.87mg 8%
Total Carbs 45.86g 15%
Sugars 25.58g 102%
Dietary Fiber 3.76g 15%
Protein 7.79g 16%
Vitamin C 8.7mg 15%
Iron 3.3mg 18%
Calcium 133.8mg 13%
Amount Per 100 g
Calories 248.25 Kcal (1039 kJ)
Calories from fat 130.15 Kcal
% Daily Value*
Total Fat 14.46g 35%
Cholesterol 1.2mg 1%
Sodium 245.87mg 16%
Potassium 234.92mg 8%
Total Carbs 29.05g 15%
Sugars 16.2g 102%
Dietary Fiber 2.38g 15%
Protein 4.94g 16%
Vitamin C 5.5mg 15%
Iron 2.1mg 18%
Calcium 84.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
  • 11

Good Points

  • saturated fat free,
  • cholesterol free

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