Frozen Chocolate Mousse Cake
If you’re looking for a swoon-worthy chocolate dessert, I’ve got you covered with this sublime Frozen Chocolate Mousse Cake.
This Triple Chocolate Mousse Cake starts with a flourless chocolate cake base, which is topped with an incredibly rich and creamy mousse and iced with a glossy ganache. It was perfect for a friend facing back surgery and her chocoholic husband.
Why You Must Make
- Frozen desserts are perfect for gifting as they don’t need to be eaten right away and are terrific for unexpected company or those chocolate cravings! My girlfriend is a chocolate fanatic and I knew having slices of this dreamy frozen chocolate mousse cake in her freezer would brighten up a dreary day of rehab.
- There are three layers of decadence in this frozen mousse cake: a flourless chocolate cake, a layer of dreamy mousse, and a topping of chocolate ganache! The bonus is that it’s a gluten-free dessert!
- Each one is fabulous on its own, but together, they create a chocolate extravaganza!
- It can be made weeks ahead of time, so you can fix it when you have time, not the day you’re entertaining or bringing it to an event.
- From the comments: I never leave reviews but this was soooooo good I had to. This Frozen Chocolate Mousse Cake is worthy of being in a 5 star Michelin restaurant!!
There are 3 layers, with the final ganache topping being the easiest. You can make the cake layer one day, then the mousse and ganache on the next if you want to spread out the process. Note there are affiliate links below.
- To get the mousse cake out of the springform pan, use non-stick foil to line it. I used two pieces placed perpendicular to each other so that all the inner surface was covered.
- Even if the foil is pressed tightly against the inside of the pan, you’ll still see wrinkles and folds on the sides of the dessert when it’s unmolded. No one except the baker will notice this!
- Do you know what a springform pan is? It’s used mainly for cheesecakes, but works great for any cakes. It has a removable base and a “collar” for the sides which can be released with a clip. It’s a must for this mousse cake.
- Use this cake spatula for moving cakes and cheesecakes from the pan to the serving plate.
- The eggs must be separarted to make the mousse. PRO-Tip: Remember that eggs separate easiest when cold, but egg whites whip best when at room temperature.
- PRO-Tip: Note that any yolk that contaminates the egg whites (or any grease on the bowl or beaters) will prevent them from whipping into stiff peaks. It’s worth taking your time separating the eggs so none are wasted.
- The cake layer will shrink as it cools, so the mousse layer invariably will be a little bit wider than the cake below.
- To cut, use a long, sturdy bread knife. It worked well as it could straddle the whole cake. Warming the knife helps cut through a frozen dessert if needed.
- Let this dessert to sit out at room temperature after it’s sliced and placed on dessert plates. It slices cleanly when frozen solid, but let it soften for a few minutes to make for easier indulging.
- PRO-Tip: Cold inhibits a dish’s flavor. So for desserts like ice cream, you need to bump up the flavorings a bit.
Frequently Asked Questions
A mousse cake can be a traditional cake, brownie, or another baked good that has a layer of mousse. The mousse component can use cream or eggs to give it the classic airy or fluffy texture.
A mousse cake can also be a dense mousse that’s sliced into wedges like a cake. It may or may not have a crust. The main requirement of a mousse cake is to have mousse as an ingredient.
Often mousse is used as a cake filling or topping, making a “mousse cake.”
To make this mousse cake, the flourless chocolate cake is baked, cooled, and frozen. Then the mousse is made. The chocolate mousse is spread over the cake, then returned to the freezer. Finally, the ganache is made, spread over the frozen mousse, and frozen.
This mousse cake freezes well for 1-2 months if wrapped well. This recipe is meant to be frozen, but remember to let it soften for a few minutes before serving so it’s not rock hard.
Mousses made with eggs ordinarily do not freeze as nicely. Their texture may become slightly grainy when defrosted. The mousse layer in this cake is an exception.
You May Also Like:
- Peanut Butter Truffle Mousse Cheesecake from In Katrina’s Kitchen
- Triple Chocolate Mousse Pie
- White Chocolate Mousse with Frangelico
- Fresh Strawberry Mousse
- Best Dessert Recipes
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card. Note: As an Amazon Associate, I earn from qualifying purchases. Visit my Amazon Store for my favorite products.
- 2 sticks (1 cup) butter
- 12 ounces semisweet chocolate, chopped
- 6 large eggs
- 1 cup sugar
- 1 tablespoon vanilla
- 4 tablespoons (¼ cup) butter
- 10 ounces semisweet chocolate
- 3 large eggs, separated (pasteurized eggs preferred)*
- 3 tablespoons sugar
- 1 tablespoon vanilla
- 1 cup heavy whipping cream
- 4 ounces semisweet chocolate
- ¼ cup light corn syrup
- ½ cup heavy whipping cream
Make the cake:
- Preheat oven to 350º.
- Line the inside of a 9-inch springform pan with nonstick foil and wrap a piece of foil around the outside, too.
- Heat butter and chocolate in the microwave until melted. Whisk till smooth.
- Whisk in the eggs and sugar. Add vanilla and pour into the prepared pan.
- Place the pan in a larger roasting pan and fill the larger pan with hot water to come about halfway up the sides of the pan.
- Bake for 40-45 minutes and remove from the oven, allowing the cake to cool in the water bath.
- Once cool, place the cake pan in the freezer.
Make the mousse:
- Melt butter and chocolate in the microwave. Whisk till smooth.
- Whisk yolks, sugar, and vanilla together.
- Whisk the yolk mixture into the hot chocolate mixture carefully.
- Using a mixer, beat the whites to stiff peaks. Fold the egg whites into the chocolate.
- In the mixer, beat the cream to soft peaks and fold it into the mousse.
- Spread mousse over the cold cake and return to the freezer for an hour.
Make the Glaze:
- Microwave corn syrup and cream just till hot. Add chocolate.
- Let sit for one minute and then whisk smooth. Let sit an additional 30 mins to thicken. Remove cake sides.
- Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen.
- Let the cake warm up at room temperature for a couple of minutes before slicing and serving.
To prevent foodborne illnesses, I recommend using pasteurized eggs in recipes calling for raw eggs.
Recipe adapted fromThe Pastry Queen by Rebecca Rather via Hugs & Cookies XOXO
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 slice
Amount Per Serving: Calories: 553Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 173mgSodium: 73mgCarbohydrates: 66gFiber: 4gSugar: 60gProtein: 8g