Chocolate Mousse layered cake


Chocolate Mousse layered cake

Cook Time 30 minutes
Total Time 30 minutes
Servings 6 serves


  • 2 cup plain flour
  • 3/4 cup cocoa powder
  • 1/2 cup hot water
  • 2 eggs room temperature
  • 1/2 cup greek yoghurt
  • 1.5 cup caster sugar
  • 1.5 tsp baking powder
  • 1 sml espresso shot of fresh
  • 1 cup milk room temperature
  • 1 tbsp vanilla extract

Mousse Filling

  • 1/2 cup hot water
  • 1/2 tsp espresso
  • 2 cup heavy cream
  • 1/2 tsp salt
  • 4 tbsp cocoa powder
  • 1 1/2 cup choc chips
  • 2 tbsp sugar

Chocolate Ganache

  • 1/2 cup heavy cream
  • 1 cup choc chips
  • 1 tbsp butter softened


  • Pre heat oven 175C or 350F.
  • Mix flour, cocoa, baking soda, salt, sugar, in a bowl. Set aside. Mix hot water and espresso together, set aside. Add eggs, milk, yoghurt and vanilla extract in a mixing bowl and mix till combined than add dry mix half at a time and mix till combined. Stir in espresso.
  • Divide mix between two 9” round cake tins. Cook for 30-35 minutes or when a skewer inserted into cake comes out clean. Put on a rack to cool 10 minutes than turn out to completely cool.


  • Dissolve cocoa and espresso in hot water. Can either melt chocolate in a double boiler or melt in the microwave in short bursts of 30 sec and stir until chocolate is melted. Allow to cool for 5 mins. Whisk the cream with the sugar until hard peaks form. Stir cocoa mix into the chocolate and add half of the cream and gently fold in, than add other half. Continue until no cream is visible. Refrigerate until cake is completely cooled.


  • In a small pan bring cream to a simmer. Do not boil. Pour hot cream over choc chips, let stands for 2 minutes. Then mix well until smooth. Stir in butter.

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