Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
[Read more >>>]

Divine Chocolate Mousse Cake

Ola Rokita12 July 2020Comments (0)

chocolate cake

I call this recipe divine chocolate mousse cake because it oozes with chocolate. It’s moist, creamy and extremely satisfying. One slice, and all my chocolate cravings disappear.


This cake recipe is made out of two parts:

  1. Basic Vanilla Spongecake or Italian Ladyfingers
  2. Rich Chocolate Mousse

It’s all in the chocolate mousse

To make this chocolate mousse cake recipe, you need a very rich and chocolaty mousse. To achieve this wonderfully creamy mousse, you’ll need fresh mascarpone, a creamy and very rich Italian cream cheese and the right cocoa powder.

My favorite is cocoa powder is from Ghana because it has a rich chocolate taste. It’s very dense and dark, and made with one of the highest quality of cocoa beans.

But, there are plenty of other good options for cocoa powder. My recommendation is that you choose the organic kind for best and healthiest results. Avoid using one that’s already sweetened.

Egg yolks also play an important role in this recipe, and I use six egg yolks minimum per 500 grams or about 18 oz of mascarpone cheese. It makes the mousse extremely rich and creamy. In fact, sometimes I just eat the mousse on its own, without the cake part because it’s so delicious.


chocolate mousse cake

Go easy on the sugar

Although many similar recipes call for at least one cup of sugar, I cut my sugar portion in half when making the chocolate mousse. It’s healthier and cuts away the empty calories you don’t need. The taste is still divine and very satisfying without the sugary overload.

Let the chocolate mousse
cake soak overnight

To help bring out the intense chocolate flavor of my mousse cake, I make it the day before serving. The extra time in the fridge allows the spongecake, or ladyfingers, to fully absorb the chocolate mousse and the chocolate milk used for soaking the cake part, creating a perfectly moist and chocolaty dessert.


chocolate mousse

Chocolate Mousse


  • 6 egg yolks
  • 7-8 tbsp sugar (you can also use honey as a healthier option)
  • 2 cups mascarpone cheese (500 grams or about 18 oz)
  • 5-6 tbsp cocoa powder (from Ghana or organic)
  • 1 tbsp lemon or orange juice


  1. Using a hand mixer with a whisk, beat the egg yolks with sugar until fluffy.

    beaten egg yolks
  2. Add lemon or orange juice and beat for another minute or so.

  3. Add half the portion of the mascarpone and continue beating the mixture until well combined and creamy.

    Adding mascarpone
  4. Add the remaining portion of the mascarpone cheese and continue beating until the mixture is smooth and creamy.

  5. Using a spoon, slowly add the cocoa powder as you continue mixing the creamy mixture.

    Adding cocoa powder
  6. Beat the mousse for another 3-5 minutes, until you obtain a stiff and creamy consistency.

    mixing in cocoa powder

creamy chocolate mousse cake

Chocolate Mousse Cake


  • 1 whole spongecake or 36 (300 grams) Ladyfingers
  • 2 cups milk
  • 2-3 tbsp cocoa powder
  • 1 tbsp sugar
  • 6 cups chocolate mousse


  1. Warm up the milk and add cocoa powder and sugar.

  2. Mix it together and boil the cocoa mixture. Set it aside for 20 minutes to cool.

    chocolate milk
  3. Take your pre-made spongecake and slice it in half.

    spongecake sliced in half
  4. (You can also use ladyfingers if you don't have a spongecake made.)

    soaked lady fingers
  5. Have a cake pan ready. You can either use the same cake pan you used for baking your spongecake, or if you're using ladyfingers, use a rectangular glass container for easier layout.

    chocolate soaking
  6. Soak the spongecake or the ladyfingers in the earlier prepared chocolate milk.

    soaked cake
  7. Using a wide spatula, take half of the mousse portion and spread it on the soaked portion of the spongecake (ladyfingers).

    adding chocolate mousse
  8. Soak the other half of the spongecake with cocoa and place it on top. If you're using ladyfingers, soak them and line them up on top.

    chocolate cake
  9. Take the remaining portion of the mousse and spread it on top.

    spread chocolate mousse
  10. Cover it with aluminum foil and refrigerate the cake for at least 2 hours before serving. For best results, leave it in the fridge overnight.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: