Simple Chocolate Cake Recipe With Chocolate Mousse Frosting

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 that 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 this cake is 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

What Makes Cakes Light And Fluffy?

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

I’ve learned this the hard way. Because 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 will make the cake heavy and dense. This makes the cake texture can be 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. Although I must warn you that if you make it with butter when the weather is pretty cold, 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 chilli is the best spice to pair with chocolate. 

So try to put one teaspoon of Kashmiri chilli 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 that you don’t have all the time. But they’re quite 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 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 you just pour the wet ingredients into the dry ingredients, 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 down to room temperature and then whisk it into a smooth chocolate mousse. How’s that? Still easy peasy, right?

Related Recipes

So, 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.

Before you go, don’t forget to check my other indulgent chocolate treat that you may love.

Thank you and all the best.

Yield: 12

Simple Chocolate Cake Recipe With Chocolate Mousse Frosting

chocolate cake with chocolate mousse frosting on a white cake stand with black tile background

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.

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 30 minutes
Total Time 1 hour 40 minutes


  • For the cake:
  • 1 Cup/ 150 gr/ 5.29 oz All-purpose flour/ plain flour.
  • ½ Cup/ 115 gr/ 4.06 oz Granulated sugar.
  • ⅓ Cup/ 84 gr/ 2.99 oz Soft brown sugar.
  • ¼ Cup + 2 tbsp/ 47 gr/ 1.66 oz Cocoa powder.
  • ½ tsp/ 2 gr Baking powder.
  • 1 tsp/ 4 gr Baking soda/ Bicarbonate of Soda.
  • ½ tsp/ 2.85 gr Salt.
  • ½ Cup/ 125 ml/ 4.39 fl. oz Hot coffee (hot water with 1 tsp instant coffee).
  • ¼ Cup/ 60 ml/ 2.03 fl.oz Cooking oil.
  • 2 Small eggs (see the note).
  • ½ Cup/ 125 ml/ 4.39 fl.oz milk (see the note).
  • 1 tsp Kashmiri red chilli powder, optional (see the note).
  • For the frosting:
  • ½ cup/ 150 gr/ 5.29 oz Nutella (see the note).
  • ⅔ cup/ 100 gr/ 3.53 oz milk chocolate chips.
  • ⅔ cup/ 100 gr/ 3.53 oz dark chocolate chips.
  • 1 ¼ cup/ 300 ml/ 10.56 fl.oz heavy cream/ double cream.


  1. For the cake:
  2. Grease two 8” baking pans and line with greaseproof paper.
  3. Preheat the oven at gas 3.5/ 170° C/ 338°F.
  4. 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.
  5. Put the milk, oil and eggs in a measuring jug. Lightly beat it using a fork.
  6. 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.
  7. Then, add the hot coffee into the batter and carefully mix again until the batter is smooth and slightly runny. 
  8. Pour the batter into the prepared pans and gently tap the pans against the kitchen worktop to get the batter surface levelled. 
  9. 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. 
  10. 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.
  11. For the frosting:
  12. Place the cream and the chocolate chips in a mixing bowl. 
  13. 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. 
  14. 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. 
  15. Leave the chocolate ganache to cool at room temperature. 
  16. 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. 
  17. To assemble the cake:
  18. Sandwich the cakes with Nutella.
  19. 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. 

Nutrition Information



Serving Size


Amount Per Serving Calories 508Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 8gCholesterol 66mgSodium 301mgCarbohydrates 63gFiber 3gSugar 35gProtein 10g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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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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