PicMonkey Collage

Hello everyone, I hope you are all well.

Here is the recipe for a luscious chocolate mousse cake, enjoy!


Just Delicious Chocolate Mousse Cake

  • 1/3 cup (40 g) cocoa powder 
  • 1 teaspoon instant espresso powder
  • 4 oz. (115 g) dark chocolate chips
  • 1 cup (230 ml) boiling water
  • 2 teaspoons pure vanilla extract
  • 1 cup (230 ml) buttermilk
  • 1/2 cup (115 g) unsalted butter
  • 1/2 cup (125 ml) vegetable oil
  • 1 cup (200 g) dark brown sugar
  • 1 cup (225 g) regular sugar
  • 3 large eggs, at room temperature
  • 2 cups (250 g) all-purpose flour
  • 2 heaped tablespoons (20 g) corn starch
  • 1/2 teaspoons salt
  • 1 teaspoon baking soda


Put the cocoa powder, chocolate chips and instant espresso powder into a bowl.


Pour over the boiling water, stir well and leave to cool slightly.


Add the buttermilk and vanilla extract, stir and set aside.


Put the butter and vegetable oil into a mixing bowl and beat until fluffy.


Add both sugars and beat for another 3-5 minutes.


Then add the eggs…


…one at a time.


Beat for at least 2 minutes between each addition.

E95A0920 E95A0933


Sift together the flour. corn starch, salt and baking soda at least three times.


Add the flour mixture and the cooled chocolate mixture to the batter.


Beat until everything is well blended, but do not overmix at this stage.


I use two 8-inch (20 cm) baking pans, alternatively use one 11-inch (28 cm) baking pan.

Grease and line the pans and divide the batter between them.

Bake in a 350 ˚F (180 ˚C) oven for about 25-30 minutes.


My cakes needed 30 minutes.


Turn out and leave to cool completely.


Make two quantities of this chocolate mousse (but omit the Daim here).

Chill for one hour, then transfer one third of the mousse to a separate bowl and set aside to use for decoration later.

Add 2-3 tablespoons of licorice powder to the remaining two thirds.


Stir well.


Divide the cakes in two parts horizontally to end up with four cakes, though I’m only using three of them for this cake.

Place one of the cakes onto a cake stand or plate and spread out a thick layer of the chocolate licorice chocolate mousse.


Spread out a layer of lemon curd on top of the chocolate mousse, you can find my recipe for lemon curd here.


Repeat with the second layer, then place the third cake on top.


Use the rest of the chocolate licorice mousse to spread over the top and sides of the cake.



I used the remaining chocolate mousse (the one third without the licorice powder) to decorate the top of the cake. Here I’m using a Wilton 1B tip.

E95A2366 E95A2368


Decorate with some fresh raspberries.

Baked with love.


Just delicious.



I hope you are inspired to bake this cake.


Have a nice day everyone, and happy baking!


Hugs from me to you.





  1. Nam, den ser veldig god ut. Jeg var på Nordby i dag og kjøpte litt forskjellig til frostinger og sånt. Gleder meg til å prøve det. Får ikke lov til å bake så mye hjemme nå fordi mamma synes jeg har bakt for mye, og jeg har ikke så mange jeg kan gi det til. Håper jeg får bake mer snart, for jeg elsker å bake.

  2. Kan du legge ut en oppskrift på sjokoladefondant? Jeg ELSKER sjokoladefondant! 🙂

  3. Sigrid-96@hotmail.com Reply

    syns du skal ta deg en tur til nordland nært brønnøysund og holde cupcake-kurs, nettopp begynt med baking,  syns det er gøy og vil lære mye mer! 🙂

  4. dani barreto Reply

    hello darling…i have a question, do i need to put this cake in the refrigerate? or it can be out? my fear is get dry and too hard…but here in brazil i am afraid of get melted out of the frigde! thanks a lot! i love your blog!

    • Team Passion4Baking Reply

      Hi Dani, if you live in a warm climate – store the cake in the refrigerator, then take it out about half an hour before you are going to serve it.
      Good luck!

      -Team Passion4Baking

  5. Hi, is there anything I can use instead of the lemon curd? I would love to try out the cake, but my friend don’t like lemon. 🙁 So I need something instead!

    Thank you!!!

    • Team Passion4Baking Reply

      Hi Nives, you can use anything you like. Jam or fresh berries would be a nice alternative. 🙂

      -Team Passion4Baking

  6. Hei, kan jeg bruke en 24cm form og heller steke kaken litt kortere?

    • Team Passion4Baking Reply

      Hei Johanne, her brukes det 2 stk former på 20 cm. Bruker man én form, selv om den er litt større, vil den nok da trenge lenger steketid, siden kaken da er tykkere.
      Bruker du derimot 2 stk former på 24 cm, må du steke kakene litt kortere.
      Lykke til!

      -Team Passion4Baking

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.