A rich chocolate cake with a brownie bottom and a light, fluffy small-batch mousse topping. This chocolate mousse cake for two has truffles on top, but they're optional (but very decadent!)
It feels a little like Valentine’s Day today with this chocolate mousse cake for two, but it’s not! It’s just an everyday chocolate cake, made a little fancy with mousse on top.
I reworked my brownies for two recipe to bake them in a 6” springform pan with the goal of piling fluffy chocolate mousse on top. I imagined 4 petite slices of chocolate mousse cake, but after one bite I realized how rich it was—this cake is best sliced into 5 or 6 petite slices.
The extra fancy part of this chocolate mousse cake is the Godiva G Cube truffles on top for decoration! If G cubes are new to you, let me catch you up: they’re bite-size individually wrapped truffles from Godiva. They’re filled with a smooth, perfectly flavored chocolate ganache. They come in 10 flavors, which is a fun way to change up this cake. This time, I topped the cake with vanilla and strawberry G cubes, but my husband requested one with mint G cubes next.
How to make chocolate mousse cake:
After baking the brownies in the springform pan, I set them aside to cool. You can do this a day ahead of time, too. My springform pan has 3” sides, but if your pan is a little shorter, it’s fine. My chocolate mousse topping didn’t come all the way to top, so a 2” pan works, too.
I use a springform pan for this chocolate mousse cake for a few reasons. One, it helps shape the mousse into the perfect pile of frosting on the brownie bottom. After a quick chill, just snap the pan open to remove the cake easily. And two, a springform pan is the easiest way to remove a cake from a pan.
If you need a full-size version of this recipe, try this one that I love because it starts with a box mix.
But, here’s the deal: this chocolate mousse cake for two is so delicious, that if you only have my regular 6” cake pan, just use that! The cake might not come out perfectly and look like a perfect slice of cake from a Patisserie, but it will still taste just as delicious! In that case, try dipping your knife in hot water, running it around the edge to release the cake from the pan. From there, I suggest inserting a small spatula and lifting out the cake whole. Alternatively, you can cut a slice first and lift it out before attempting to lift the whole cake.
Let’s eat delicious desserts, regardless of their imperfect appearance, ok? I should be in a help group for my addiction to beautiful desserts.
How to remove a cake from a springform pan:
One tip on removing a cake from a springform pan. Run a knife around the edge of the pan to release the mousse. Place one hand on the bottom of the pan to support the cake while using the other hand to pop open the spring. Then, let the pan fall on your arm (like a bracelet); don’t worry about catching the ring part—worry about the cake!
If you chill the cake before attempting to remove, it helps so much! This chocolate mousse recipe isn’t overly firm or soft, it’s just right. You can pipe it and it will hold its shape, but it will be slightly firmer in the fridge.
Easy chocolate mousse recipe:
Since we live the small batch life (meaning, I create small desserts and small dinner for two recipes), my chocolate mousse recipe is predictably smaller. When scaling down a recipe and making a small portion, the recipe should be easier, don’t you agree? It doesn’t seem right to go through lots of trouble for a small reward, in my opinion. I’ve always tried to make my recipes easy, quick and less than 10 ingredients.
Side note: I have an entire cookbook dedicated to easy desserts for two with less than 10 ingredients, did you know? It's called Sweet and Simple: Dessert for Two, emphasis on the simple!
I approached my chocolate mousse recipe this way, too. While it uses 2 separate bowls (one for mixing ingredients and one for whipping cream), it’s so worth it. I started with just 1 egg and built the recipe around it.
Plus, if you’re one of those people that worries about consuming raw eggs in typical chocolate mousse, this recipe uses a fully cooked egg! There’s no way I could make a raw egg dessert in my house with a toddler running around—a toddler who loves chocolate, by the way.
One final tip: I don’t recommend chocolate chips for making this mousse because they don’t melt as smoothly as a chocolate bar, but if it’s all you have, it’s fine! You just might have some flecks of chocolate in your final mousse, but it’s still perfectly delicious.
If you’re not up for making the entire chocolate mousse cake, just make the mousse frosting here and serve it in two ramekins with a few raspberries on top.
Chocolate Mousse Cake
Chocolate mousse cake for two.
Ingredients
For the brownie cake bottom:
- 4 tablespoons (60 grams) unsalted butter
- ½ cup (100 grams) granulated sugar
- ¼ cup + 2 tablespoons (42 grams) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ cup (30 grams) all-purpose flour
For the chocolate mousse:
- 1 large egg
- 2 tablespoons (25 grams) granulated sugar
- 1 cup (240 mL) cold heavy whipping cream, divided use
- ½ teaspoon vanilla extract
- 3 ounces chopped semisweet chocolate (~½ cup, not chocolate chips)
Instructions
- First, preheat the oven to 325 and spray a 6” round springform pan with cooking spray.
- Dice the butter into equal pieces, and place in a bowl with the sugar and cocoa powder. Microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 seconds.
- Carefully remove the bowl from the microwave, and stir the salt and vanilla in briefly to cool the mixture. Stir the mixture for about a minute to cool off the butter. Then, add the egg and mix well.
- Sprinkle the flour on top, and then stir vigorously for 50 strokes, using a wooden spoon. This activates the gluten and makes your brownies so chewy!
- Scrape the mixture into the prepared pan, and bake on a small sheet pan for 24-28 minutes. It’s okay for the brownie to stay a little gooey in the middle.
- Let the brownie cool completely; you can make this a day ahead of time.
- Next, make the mousse: beat the egg with the sugar for about 2-3 minutes, until it’s pale yellow and foamy.
- Beat in ½ cup of the heavy cream just for a few seconds to combine. Pour everything into a heavy-bottomed saucepan, and place over medium heat.
- Stir constantly while the mixture starts to thicken, about 3-4 minutes. Do not let it boil or simmer. It will start to coat the back of a spoon when its thickened. Remove from heat.
- Add the chopped chocolate to the pan, and cover. Let sit undisturbed for 1 minute.
- Remove the lid, and whisk very well to dissolve the chocolate.
- Pour this mixture into a bowl and chill it for about an hour. It will start to firm up.
- About an hour before you want to serve, beat the remaining ½ cup of cream in a clean bowl until soft peaks are just starting to form.
- Remove the chocolate mixture from the fridge, and break it up into bite-sized pieces. Begin adding these chocolate mixture pieces to the bowl while beating the cream. After a few minutes, everything should be homogenous and fluffy.
- Add the vanilla extract to the mixture, and beat just to combine.
- Scrape the mousse on top of the brownie in the springform pan and refrigerate for an hour before serving.
- When ready to serve, pop open the springform pan, place one hand under the pan and let the rim of the pan fall around your arm.
- Slice the cake into 4 to 6 even slices, top with shaved chocolate and serve.
Notes
Please see below for recommended mini springform pan for this recipe.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 553Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 134mgSodium: 148mgCarbohydrates: 53gFiber: 2gSugar: 44gProtein: 7g
Cat says
So delicious!! The supermarket was out of cocoa powder so I used the same amount of melted chocolate. I also mixed chocolate chunks into the brownie mixture. Spot on. Thanks for the recipe, I will definitely make it again.
Pippa says
This was disappointing! The brownie section at the bottom was hard and hard to cut through, however the mousse was nice. The overall dish was very rich, way too rich for normal human consumption.
Christina Lane says
Define normal human consumption. I feel judged because I have personally devoured this cake within 2 days with my husband.
My guess is the brownie part was overbooked.
Nadia says
I think this comment is a bit harsh. It may be too much for you, but others may like it, perhaps you should check the ingredients first to see how rich you think it may be.. I personally love Christina's recipes and sometimes they don't turn out how they should but that it probably down to the person baking rather than the instructions.
Mansa says
Hi. I have tried few of the cakes and i love it as it is easy to prepare and just for two!
I am planning to bake 9 inch chocolate mousse cake for my husband birthday.
Should i double the recipe of 6 inch cake?
Christina Lane says
Yes, double :)
Megan Beverly says
I’m curious as to whether the mousse holds its shape once you’ve released the springform pan. Assuming of course, that it’s been in the fridge for awhile to set. But for presentation and keeping after the first serving, can it come out of the pan and not drool everywhere?
Christina Lane says
Yes, as long as it has set in the refrigerator. Obviously, after it sits out for a few hours, it will become slightly soft, but it will stay firm after slicing. Promise :)
Megan says
Thank you! It’s in the fridge now!
Nicole says
I successfully made mousse from scratch for the first time thanks to this recipe! 2 questions. Can leftovers be portioned and frozen? Wondering if anyone has tried that!
I would LOVE to have a slice of it in a month or two! I have too much rich food around at the moment!
Also, technical wuestion; my mousse got ever so slightly grainy. Is overhopping the whipped cream or a blip in the chocolate melting more likely to blame? Or perhaps my chocolate needed tempering? (it was a little chalky!)
Alene says
I just made this for our pandemic anniversary dinner's dessert. 2nd year in a row at home. I couldn't find my springform pan so I used a 6" pan instead. Also, I am gluten free so I used almond meal in place of the a.p. flour. It was perfect. My only sorta complaint is that I thought the mousse wasn't intense enough in its chocolate flavor. But my husband was happy, and that's what I wanted. Thank you. It was easy and fun to make.
Marie Wise-Miu says
I have a timing question. It says about an hour before serving to finish the mousse and add to the cake, then refrigerate and serve an hour later. This will be a dinner party. Can I do it all a little earlier? Can it sit longer in the fridge waiting to be served?
Thanks! It looks DELISH! I can't wait to try it.
Christina Lane says
Yes, absolutely, it can sit in the fridge for longer. If it's too cold, let it rest at room temp for 15-20 minutes while you make coffee to serve with dessert at your party :)
Marie Wise-Miu says
Awesome! Thank you, Christina.
Marie Wise-Miu says
It turned out very well, Christina! I posted a picture on Instagram. It was a perfect dessert, Definitely a winner for chocoholics! A+ from me to you!
Zilla says
I finally got around to trying this recipe, and now I'm kicking myself for waiting so long. It was delicious, and the perfect size for three people twice.
Eleven out of ten for the recipe. Lots of steps, but all of them are easy and clearly explained.
My only "issue" if you want to call it that is the day between first cutting and second serving, living in the fridge without the springform pan protection.. I think next time I'll serve it in individual ramekins ala trifle instead of in cake form.
Thanks for this wonderful recipe. I'm sure it will become a birthday favorite.
Christina Lane says
Thanks, Zilla :) 11/10 makes me so happy! Next time, if you sprinkle some unflavored gelatin powder in the mousse (before beating), it can hold its shape leftover. Thanks for writing :)
Kelsie says
I’m a bit confused with the timing in the recipe. I’d like to make this in the morning and serve later in the evening. Can I do everything up to and including step 12. (When you put the egg chocolate mixture in the fridge for 1 hour. And then as long as I make sure that sits in the fridge for 1 hour to chill can I complete the final steps to make the dish complete - and leave it in the fridge completely made for 8 hours? Or do you HAVE to do the final steps only 1 hour before serving?
Christina Lane says
Ok, to make it an entire day ahead, make the entire recipe and chill it. The mousse will be fine to sit longer in the fridge. If it seems too firm when it comes out of the fridge, let it rest at room temp for 20 minutes before cutting.