Eggless Chocolate Mousse Cake

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Recipe's preparation

This is the ideal treat to make for any occasion and is a chocolate lover's dream!

Cutting the recipe in half worked better because I only needed this cake as a base and it didn't make sense to use the entire recipe.
The recipe yields a moist, silky chocolate cake using simple ingredients.
It is my go-to recipe, so I hope you all give it a shot.
I advise using high-quality cocoa powder; Anthony's Cocoa is my personal favourite.


Pre-heat oven to 350 F degrees. Lightly grease a 9-inch springform pan with oil spray and set aside.

1- In a large bowl sift together flour, cocoa powder, baking soda and salt. Set aside.

2- To a measuring jar or bowl, add 1/2 tablespoon white vinegar to 1/2 cup milk and set it aside for 5 to 10 minutes. This milk will curdle a little, and this is your buttermilk to be used in the recipe.

You can straight away also use 1/2 cup store bought buttermilk in place.

3- To the milk now add the granulated sugar and mix well until the sugar dissolves.

4- Add the oil and mix.

And then add the vanilla extract and mix.

6- Now, add the wet ingredients to the dry ingredients (the flour-cocoa powder mix)

7- Mix until everything is combined but do not over-mix. Few streaks of flour is fine.


9- Pour prepared batter into a lightly greased 9 inch springform pan. Use a spatula to spread the batter in the pan.



Chocolate Mousse

10- Take chopped chocolate in a bowl (I used mix of semi-sweet and dark) and add butter to it. Put this bowl on top of a pot of simmering water (not boiling). And the bowl should not touch the surface of the water. This is called double-boiler method.

11- Melt the chocolate using the double boiler method. You can also use a microwave here. Let the melted chocolate cool down to room temperature, this is important so don’t rush this step.


12- Meanwhile, whip the cream until it forms stiff peaks using the wire whisk attachment of your stand mixer (or use a hand mixer). I also add a splash of vanilla while whipping the cream but that’s optional.



13- Once, the melted chocolate has cooled down to room temperature, start adding the whipped cream to it in parts. Add 1/4th of the whipped cream first.

14- Then mix using the cut and fold method, moving your spatula in one direction. Do not mix very vigorously else you will deflate all the air from the whipped cream, so fold gently.

15- Similarly, fold in the entire cream until you have a smooth mousse.


16- Transfer the prepared mousse on top of the baked cake. Make sure your cake is cooled completely before you put the mousse on top (this is important).

17- Spread the mousse on top of the cake using an offset spatula. Chill the cake in the refrigerator for minimum of 2 to 3 hours.

Chocolate Ganache

18- Once the cake has chilled, make the ganache. Place chopped chocolate in a bowl.

Heat the cream in a pan on medium-low heat. It should just come to a simmer. Add the heated cream to the bowl of chopped chocolate. Let it sit for 1 minute.

19- Start whisking the chocolate with the milk, until it all melts into a smooth ganache.


20- Pour the prepared ganache on top of the chilled cake. Refrigerate again for 1 hour.

To serve the eggless chocolate mousse cake, sprinkle cocoa powder on top and then cut into slices and serve.

Chocolate Cake: so the base is a chocolate cake.

I have used the same recipe that I used for my eggless chocolate cake and just halved the recipe for this one.

Since I only wanted this cake as a base, it didn’t make sense to use the full recipe so cutting it in half worked better.

The recipe calls for basic ingredients and results in a moist, soft chocolate cake.

It is my no-fail recipe and I hope you guys give this recipe a try.

My recommendation is to use a good quality cocoa powder, my preference is Anthony’s Cocoa.

Chocolate Mousse: this eggless chocolate mousse is super simple and requires only a handful of ingredients.

It is very important to use a good quality chocolate here. Also a mix of semi-sweet and dark chocolate gives good flavors and that’s what I have used here.

To make the mousse, you only need to melt the chocolate and then fold in the whipped cream.

would suggest taking the cake out of the fridge and letting it sit for around 20 minutes before serving, the mousse tastes better that way !

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