Mousse Sweets and Truffles

Chocolate Mousse Cake

Enjoy making this very tasty decadent Chocolate Mousse Cake for family and friends as a luxury dessert.

What is Chocolate Mousse Cake?

This Chocolate Mousse Cake is 3 layers of moist Sponge cake filled with fresh cream and then wrapped in chocolate Mousse, decorated with fresh cream swirls, and topped with fresh strawberries.

In addition, you can also try making this Chocolate Mousse Cake using our amazing range of Natural Flavoured Icing Sugars! and Cocoa Powders! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.


For the Sponges 3 x 8-inch layers

300g Self Raising flour
300g Margarine
300g Sugar and Crumbs Honeycomb Natural flavoured Icing Sugar. 
6 Eggs
Chocolate Mousse
300g Callebaut Dark Chocolate Mousse Mix
375ml Milk
Fresh Cream Filling and Topping
600ml Double Cream
1 x 250g Punnet Fresh Strawberries
Preheat oven to 140c / Gas Mark 3
1.  Cream the Icing Sugar and margarine together until light and fluffy.

2. Add the eggs 1 at a time to the mixture until well combined.

3. Now add the flour slowly mixing on a gentle speed until it has all folded in.

4. divide the cake batter between 3 x 8-inch greased and lined sandwich tins.

5. Bake in the oven for 20-30 minutes or until the sponges are golden in colour and springy to touch.

6. Cool in the tins slightly before transferring to wire racks to cool completely.

Fresh Cream Filling.

1. Whisk the cream until light and fluffy. Put into the fridge until required.

Callebaut Chocolate Mousse.

1. Put the Callebaut Chocolate Mousse mix in the bowl and add the cold milk to the powder.

2. Whisk on a gentle speed until the milk and powder have combined, then whisk on high speed until the mousse is thick and fluffy. put into the fridge until required.

Making up the cake.

1. Place 1 of the sponge layers onto your cake drum.

2. Pipe Fresh cream onto the sponge then top with 2nd layer and repeat process. Top the cake with the final sponge layer.

3. With a palette knife crumb coat the cake with the mousse and place in the fridge to chill for 5 minutes.

4. Carefully spread an even layer of Mousse on to the crumb-coated cake and smooth with a palette knife.

5. Pipe Fresh Cream swirls/ Roses using a Wilton 1M star nozzle on the top edge of the cake leaving the middle clear to put the strawberries in. I also piped stars using the same 1M Wilton Tip and place strawberry slices along the bottom.


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