Simple Chocolate Cake Recipe With Chocolate Mousse Frosting

This chocolate cake with chocolate mousse frosting is ridiculously easy to make but insanely delicious. And frosting makes the cake is just moreish. Simply indulgence.

chocolate cake with chocolate mousse frosting on a flower patterned plate

Do We Need Another Chocolate Cake Recipe?

Yes. Because this Chocolate Cake With Chocolate Mousse Frosting will probably be the only recipe you ever need. 

It’s so ridiculously easy to make this cake. You don’t have to spend ages in your kitchen. It won’t take more than 20 minutes. Promise. 

And I’m confident enough that this chocolatey treat will put a smile on your face right after your very first bite of the cake.

Not only is this cake moist and spongy, but it’s also decadently rich. Yet, it feels light and smooth at the same time because of the chocolate mousse frosting. 

chocolate cake on a white cake stand with black background

And if you know anyone with a gluten-free diet, you should check out this gluten-free chocolate cake by Texanerin Baking.

What Makes Cakes Light And Fluffy?

After baking countless cakes (including celebration and novelty cakes for numerous birthdays and weddings in the family), I realized that the ratio between eggs, flour, and fat makes the cakes so light and fluffy. And when it comes to fat, the vegetable oil helps lighten the cake texture.

I’ve learned this the hard way. When I started baking about 13 years ago, every cake recipe I came across in the book or internet always referred to butter as the best fat.

I agree that butter tastes way better than oil. However, I didn’t realize that using butter alone would make the cake heavy and dense. This makes the cake texture a bit dense and hard, especially in the winter when the temperature drops to a single digit or minus. 


For this chocolate cake recipe, I use a neutral oil such as vegetable oil or sunflower oil. But if you don’t fancy oil in your cakes, you can use melted butter instead. However, if you make it with butter in the cold weather, your cake will be slightly hard and not very springy. But it will still be moist and super delicious because of the buttery taste. 

How Can I Spice Up My Chocolate Cake?

You might know that chili is the best spice to pair with chocolate. 

So try to put one teaspoon of Kashmiri chili powder or cayenne pepper powder in the chocolate cake batter. Your cake will be indulgently spiced up. 

a piece of chocolate cake on a white plate

Simple Ingredients In Baking

To make you even more excited about this cake, let me tell you that you don’t need any special ingredients to bake this chocolate treat.

All items are more or less ordinary items that we often keep in our pantry/ kitchen. 

For the chocolate, we use cocoa powder. You can get any that you like. 

Of all the ingredients needed, soft brown sugar and heavy cream/ double cream are possibly the only items you don’t have all the time. But they’re so basic that most supermarkets will sell them. 

How Do You Make A Chocolate Cake From Scratch

This is the fun part. You just put the dry ingredients in a mixing bowl and the wet ingredients in a measuring jug. Ah, you also need to make half a cup of coffee.

You can prep all these in 10-15 minutes, right? Then, pour the wet ingredients into the dry ingredients and give them a blitz using a handheld mixer or a handheld blender. After that, you add in the hot coffee and give it a mix again. Done.

Just pour the batter into the prepared pans and bake them. Easy peasy, don’t you think?

And you’ll find it even more ridiculously easy to make the frosting. All you need to do is melt the heavy cream/ double cream with the chocolate chips. Let it cool to room temperature, and then whisk it into a smooth chocolate mousse. How’s that? Still easy peasy, right?

More Chocolate Desserts

If you need more ideas for indulgent chocolate treats, you can try dairy-free chocolate brownies traybake, chocolate mousse pudding with aquafaba, chocolate mousse with two ingredients, chocolate chip cookies with coconut oil, one layer chocolate nutella Cake, or chocolate fudge cake.

I hope you’re now thinking of baking this chocolate cake with chocolate mousse frosting. If you do, please let me know what you think about it in the comments below. I appreciate it.

And please follow me on Facebook, Instagram, and/or Pinterest to sneak a peek at what’s cooking in my kitchen.

Thank you and all the best.

chocolate cake with chocolate mousse frosting on a white cake stand with black tile background
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5 from 4 votes

Simple Chocolate Cake Recipe With Chocolate Mousse Frosting

This chocolate cake with chocolate mousse frosting is ridiculously easy to make but insanely delicious. And frosting makes the cake is just moreish. Simply indulgence.
Author: Devy Dar
Prep Time20 minutes
Cook Time50 minutes
Additional Time30 minutes
Total Time1 hour 40 minutes
Course: Sweets & Desserts
Cuisine: British
Servings: 12


  • Mixing bowls.
  • Hand whisk
  • Spatula
  • Handheld mixer
  • Microwave
  • 8 inch round cake pans
  • Parchment paper


For the cake:

  • 1 cup All-purpose flour/ plain flour.
  • ½ cup Granulated sugar.
  • cup Soft brown sugar.
  • ¼ cup Cocoa powder.
  • ½ teaspoon Baking powder.
  • 1 teaspoon Baking soda/ Bicarbonate of Soda.
  • ½ teaspoon Salt.
  • ½ cup Hot coffee hot water with 1 tsp instant coffee.
  • ¼ cup Cooking oil.
  • 2 small eggs see the note.
  • ½ cup milk see the note.
  • 1 teaspoon Kashmiri red chilli powder optional (see the note).

For the frosting:


For the cake:

  • Grease two 8” baking pans and line with greaseproof paper/ parchment paper.
  • Preheat the oven at gas 3.5/ 170° C/ 338°F.
  • In a mixing bowl, place the flour, cocoa powder, granulated sugar, brown sugar, chilli powder (if using), baking powder, bicarbonate of soda and salt. Stir well using a hand whisk.
  • Put the milk, oil and eggs in a measuring jug. Lightly beat it using a fork.
  • Pour the egg mixture into the flour mix, and whisk it using a handheld blender, handheld mixer, or a hand whisk until you get a smooth thick batter.
  • Then, add the hot coffee into the batter and carefully mix again until the batter is smooth and slightly runny. 
  • Pour the batter into the prepared pans and gently tap the pans against the kitchen worktop to get the batter surface levelled. 
  • Bake in the preheated oven at gas 3.5/ 170° C/ 338°F for about 45 minutes or until a skewer comes out clean when you test the cake. 
  • Once the cakes are fully baked, leave them in the pans for about 2 minutes. Then take them out of the pans and put them on a cooling rack to completely cool down.

For the frosting:

  • Place the cream and the chocolate chips in a mixing bowl. 
  • Then heat the bowl in a microwave at high-heat (700-800w) for about 1 minute. Give it a good stir. You can see that the chocolate is melting. Mix it until you get as many chocolate chips melted as you can. Heat it again for about 30 seconds if it’s not fully melted. And stir well. 
  • Or, you can melt the chocolate and cream on a double boiler. Just boil some water in a pot and put the mixing bowl over the boiling water. Let the hot steam melt the chocolate. Stir well until chocolate and cream are mixed thoroughly into a smooth chocolate ganache. 
  • Leave the chocolate ganache to cool at room temperature. 
  • Using a hand-held mixer or a stand mixer, whisk the chocolate ganache until you get a smooth and shiny chocolate mousse. Keep it in the fridge to slightly firm. You want the texture to be soft and spreadable. But not hard nor runny. 

To assemble the cake:

  • Sandwich the cakes with Nutella.
  • Spread the chocolate mousse to cover the cakes. 


  • The eggs weigh differently. So for this recipe, we need something around 110-120 grams of eggs in total (with the shell). 
  • We always use whole milk in our household, so that’s the milk I often use for this recipe. But if you want, you can use semi-skimmed or skimmed milk. 
  • Add the chilli powder if you prefer the spiced-up version of this chocolatey treat. A teaspoon of Kashmiri chilli powder will only give you a richer taste in the chocolate without any heat at all. But of course, you can always omit this and still make an irresistible chocolate cake. 


Serving: 1g | Calories: 508kcal | Carbohydrates: 63g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Cholesterol: 66mg | Sodium: 301mg | Fiber: 3g | Sugar: 35g


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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  1. Hello
    Your recipe both looks and sounds lovely and I am going to give it a try. I was wondering if this could be made into Cupcakes or perhaps halve the recipe and use a different tin (maybe a loaf tin?) There are only two of us and, despite the fact that we would be willing to give it a good go, I really don’t think we could or should, try eating the whole cake between us!

    1. Hi Kaye, yes of course you can make it into cupcakes. If you half the recipe, it should be enough to make half dozen of cupcakes or a loaf tin. I understand about eating the whole cake between two people. That’s a bit too much, isn’t it? So, unless you’re sharing it with others i.e. family and friends, for now you can just half the portion. Good luck.

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