This Mocha Mousse Cake is an impressive, multi-layered dessert featuring a tender chocolate sponge base, rich chocolate mousse, a dreamy white chocolate mocha mousse, and a glossy chocolate glaze. It’s an indulgent, elegant cake that’s perfect for special occasions—or when you simply want to impress.

Why You’ll Love This Recipe

This cake delivers a perfect balance of textures and flavors: the light sponge, creamy mousse layers, and silky glaze come together for a refined and indulgent treat. Despite its bakery-style appearance, each component is straightforward to prepare. With a make-ahead design, this cake is ideal for parties, celebrations, or elevated desserts any time of year.

Mocha Mousse Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:

Eggs
Granulated sugar
All-purpose flour
Cocoa powder
Baking powder
Salt

For the simple syrup:

Water
Sugar

For the chocolate mousse:

Powdered gelatin
Cold water
Heavy cream (divided)
Semi-sweet chocolate

For the white chocolate mocha mousse:

Powdered gelatin
Cold water
Heavy cream (divided)
White chocolate
Instant coffee dissolved in hot water

For the chocolate glaze:

Heavy cream
Semi-sweet chocolate
Vegetable oil

Directions

Chocolate Sponge Cake:

Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and spray with non-stick spray.
Whisk eggs and sugar using a mixer for 3–4 minutes until tripled in volume and pale in color.
Sift in flour, cocoa powder, baking powder, and salt. Gently fold in with a spatula, keeping the batter airy.
Pour into prepared pan and bake for 13–14 minutes, or until a toothpick comes out with moist crumbs. Cool completely.

Simple Syrup:

Combine water and sugar in a saucepan over low heat. Bring to a simmer until sugar dissolves. Cool and set aside.

Chocolate Mousse:

Bloom gelatin: mix gelatin and cold water in a small bowl, then refrigerate for 5–10 minutes.
Heat ½ cup heavy cream until boiling, pour over chopped chocolate. Cover and let sit for 5 minutes, then stir into a ganache.
Stir in bloomed gelatin until dissolved. Let the ganache cool for 15–20 minutes.
Whip the remaining 1½ cups of cream to stiff peaks.
Gently fold whipped cream into cooled ganache in batches. Set aside.

White Chocolate Mocha Mousse:

Bloom gelatin the same way as above.
Heat ½ cup heavy cream, pour over chopped white chocolate. Cover and sit for 5 minutes, then stir until smooth.
Stir in gelatin and dissolved coffee. Let cool for 15–20 minutes.
Whip remaining 1½ cups of cream to stiff peaks.
Gently fold whipped cream into the cooled mocha ganache in batches.

Assembly:

Place the cooled sponge cake on a serving stand and brush generously with the simple syrup.
Wrap with an acetate cake collar for clean layers.
Spread chocolate mousse evenly over the sponge. Refrigerate for 30–45 minutes until partially set.
Add white chocolate mocha mousse in an even layer. Chill at least 6 hours, preferably overnight.

Chocolate Glaze:

Heat heavy cream to a boil, pour over chocolate and add oil. Cover for 5 minutes, then stir until smooth and shiny.
Remove acetate collar from cake and smooth the sides.
Pour glaze over the top and let it drip slightly over the edges. Smooth gently with a spatula.
Chill slightly to set or serve immediately.

Servings and timing

Servings: 10–12
Prep Time: 1 hour (active)
Chill Time: 6+ hours or overnight
Total Time: 1 day (including chilling)

Variations

Espresso Mousse: Use espresso instead of instant coffee for a stronger mocha layer.
Berry twist: Add a thin layer of raspberry or cherry preserves over the sponge before mousse.
Nutty crunch: Add chopped hazelnuts or almonds between layers for texture.
Milk chocolate option: Use milk chocolate in place of semi-sweet for a sweeter mousse.
Decorate with chocolate curls or cocoa powder for a bakery-style finish.

Storage/Reheating

Store the fully assembled cake in the refrigerator, covered, for up to 4–5 days.
For longer storage, freeze the mousse cake (without glaze) for up to 1 month. Thaw overnight in the refrigerator, then add glaze before serving.
Best served chilled, no reheating required.

FAQs

Can I make this cake ahead of time?

Yes! This cake is ideal for making a day ahead. Chill overnight for best results and slice cleanly.

Can I skip the gelatin?

The gelatin helps the mousse set and hold its shape. Without it, the texture will be softer and may not slice cleanly.

Can I use store-bought sponge cake?

Yes, but the homemade version is light and easy to make. Use a thin chocolate sponge cake as a base.

What kind of coffee should I use?

Instant coffee dissolved in hot water works best for blending easily with the mousse. You can use espresso for a stronger flavor.

Can I use a springform pan?

Yes, a springform pan works well, especially if you don’t have an acetate collar. Line the sides with parchment or acetate for clean layers.

My mousse looks grainy—what happened?

This usually means the chocolate ganache was too hot when the cream was added. Let it cool and blend with an immersion blender if needed.

How do I get clean slices?

Chill the cake well and use a hot, clean knife. Wipe between slices for neat presentation.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour in the sponge with a gluten-free 1:1 blend.

What if my ganache doesn’t melt the chocolate?

Microwave it in short bursts (10–15 seconds), stirring frequently until smooth.

Can I use dairy-free substitutes?

Yes, use full-fat coconut cream and dairy-free chocolate for the mousse and glaze, and ensure gelatin or its alternative is suitable.

Conclusion

This Mocha Mousse Cake is a show-stopping dessert with layers of rich chocolate sponge, velvety mousse, and a glossy glaze that makes every bite a dream. Elegant yet achievable, it’s the ultimate celebration cake for chocolate and coffee lovers alike. Whether for birthdays, holidays, or indulgent weekends, this cake will steal the spotlight.