Chocolate Mousse Cake


This past weekend, I made a birthday cake for one of my friends; and, since I know she loves chocolate mousse cake, I decided to try my hand at one again. (Last time I tried to make a mousse cake I followed the third recipe I found. It was a complete disaster.)

In an effort to avoid the same disaster as last year, I spent nearly a day looking for a satisfactory chocolate mousse cake. I’ve made chocolate mousse, and I’ve made cake, but finding a perfect blend of rich, moist cake topped with silky smooth mousse is impossible.

So I decided to create my own. This time, it was a success.



  • 1 ½ cups all-purpose flour
  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup chocolate, chopped (or semi-sweet chocolate chips)
  • 1 cup sour cream
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla extract

Melt chocolate over a double boiler. Personally, I don’t have one—instead I use a medium-large metal bowl over a saucepan. Melting the chocolate properly can be a bit tricky. I set the heat quite low (you want the water to be simmering, but not boiling). Be careful not to get steam into the chocolate, otherwise it will be ruined. Oh, and wear heat protection. The bowl gets quite hot!

Once you have the chocolate melted, cream the butter and sugar in a large bowl. Add eggs one at a time, then add vanilla and salt. Mix together flour, baking powder, and baking soda. Pour the dry mixture into the wet mixture—you can use a sieve. Slowly incorporate the ingredients until they are well mixed. Add the melted chocolate and sour cream. Put into a prepared 12-inch springform pan and bake at 350F for 50-70 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool completely before topping with mousse.



  • 6 oz chocolate (I like to use 70–85%)
  • 3 cups heavy cream
  • 6 oz unsalted butter
  • Icing sugar for dusting (optional)

Melt chocolate in a double boiler the same way you did for the cake. Add butter and stir until well combined. Set aside to cool. Beat cream until fluffy. Fold half of cream mixture into chocolate, then add chocolate to rest of cream. Fold until combined with no evidence of streaking. Pour on top of the cake in the springform pan and cover with plastic wrap. Let the mousse set in the fridge overnight. Top with icing sugar and enjoy!




When my parents moved into the house they are in now, there was an old recipe book hidden in the cupboards that had been unceremoniously left behind. I love old things, thus I decided to take a look and try some of the recipes.

Many of the recipes were economical ways to throw dinner parties during the 1920s and 1930s. There was even a little price guide stuck between the front cover and the table of contents. 15-year-old me was in heaven.

The best recipe in this book, as I’m sure you can guess, was the pancake recipe. I can’t tell you how many times my brother and I would spend our Saturday mornings drinking coffee and flipping pancakes on the griddle. Sometimes we even put chocolate chips inside. Yum!



  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 tbsp butter
  • 1 egg
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 1/2 tsp salt

In a non-metal bowl, microwave the butter until fully melted. Mix flour, baking powder, sugar, and salt in a large bowl. In a smaller bowl, whisk together the milk, the butter, and the egg.

Pour wet ingredients into the dry ingredients and mix well until no lumps remain. I usually stir a little bit of the wet in at a time until fully combined.

Heat a pan or griddle to medium-high heat and melt butter on it if needed. Cook pancake batter until the top is covered in little holes, then flip. Make sure the pancakes do not burn.

*I usually need to turn the heat on my griddle down as I progress through the batter, otherwise the pancakes burn while leaving large parts of the middle uncooked. Personally, I like my pancakes to be cooked all the way through.