Divine Chocolate Mousse Cakes

Layering velvety mousse over rich, moist chocolate cake, there is no better way to indulge yourself this weekend.



  • 3 large eggs
  • 110g unsalted butter, diced
  • 170g dark chocolate
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon cream of tartar
  • 65g granulated white sugar

Chocolate Mousse

  • 90g chocolate (same warning as previous)
  • 160ml single cream
  • 10g granulated white sugar


  • Mini marshmallows (optional)



  1. Preheat your oven to 180 degrees.
  2. Grease the pan with the butter and then line it with the parchment paper.
  3. Separate your eggs, putting the yolks in one bowl and the whites in another.
  4. In a heatproof bowl over a simmering pan of water, melt the butter and the chocolate together. Then put aside to cool before whisking in the egg yolks and vanilla extract.
  5. In the bowl with the egg whites, whip in the cream of tartar until soft peaks form. Then, slowly add the granulated white sugar, still whisking the mix.
  6. Then gently fold the egg whites into the cake batter just until blended.
  7.  Pour the mixture into the prepared tin, and bake for 20 minutes.
  8. Once the cake is set, remove from the oven and leave to cool on wire rack.

Chocolate Mousse

  1. Melt the chocolate in a bowl over a simmering pan of water, as before, and allow to cool to room temperature.
  2. In another bowl, whip the cream with the sugar until soft peaks form. Then fold about a quarter of the mixture into the melted chocolate. Repeat in stages until all the cream is all mixed into the chocolate.
  3. Gently spoon the mousse onto each of the chocolate cupcakes and decorate as you please.

Don’t eat all at once, unless your chocolate tolerance is high – this is one for hard core cocoa addicts. Top with whatever you like, we like to lavish our chocolate mousse cakes with fluffy marshmallows.

Emily Willson

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