10-Minute Chocolate Mousse Cake

Listen, if you’ve ever thought chocolate desserts had to be complicated or take forever, I’m here to flip that idea on its head! This 10-Minute Chocolate Mousse Cake is my little kitchen miracle—rich, silky chocolate mousse layered over a simple cake base, whipped up faster than you can say “dessert!” It’s wonderfully smooth with just the right amount of sweet, bittersweet drama. Plus, no fancy tools or skills required. I love making this when I need a quick treat that feels fancy but comes together with zero fuss. And heads up: the smell—deep, chocolaty, and totally irresistible—might have you sneaking bites before it even sets!

Quick Facts

• Yield: Serves 6–8
• Prep Time: 10 minutes
• Cook Time: 5 minutes (for cake base)
• Total Time: 15 minutes + chilling time

Ingredients

For the Main Dish:

• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream, divided
• 1/4 cup granulated sugar
• 2 large eggs, separated
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter, melted

For the Garnish (optional):

• Whipped cream
• Chocolate shavings or cocoa powder
• Fresh berries

How I Make It

Step 1:

First, I melt semi-sweet chocolate chips with 1/2 cup of heavy cream in a microwave-safe bowl—warming it in 30-second bursts and stirring in between so the chocolate stays shiny and smooth. Set this luscious chocolate mixture aside to cool slightly.

Step 2:

Next, in a mixing bowl, I whisk together the egg yolks, sugar, vanilla extract, salt, melted butter, and flour until smooth—this will be the tender cake base that balances the mousse’s richness perfectly.

Step 3:

Then, gently fold the cooled chocolate mixture into the egg yolk batter. This smells heavenly—rich and dense, but still light enough to hold air.

Step 4:

Time for the whites! I beat egg whites until stiff peaks form—a fluffy cloud of white that will make our cake wonderfully airy. Carefully fold these into the chocolate batter in batches, preserving as much air as possible.

Step 5:

Pour the combined batter into a greased 8-inch round pan. Bake at 350°F for about 5 minutes—the cake will set but stay wonderfully tender. Let it cool completely.

Step 6:

While the cake cools, whip the remaining 1/2 cup of heavy cream until it forms soft peaks. Spread this over the cake to create the mousse layer. Refrigerate for at least 1 hour to let everything set—then garnish with whipped cream, berries, or a dusting of cocoa powder. Enjoy every creamy, chocolatey bite!

Variations & Tips

• Use dark chocolate instead of semi-sweet for a richer, more intense flavor.
• Swap the bottom cake layer for a store-bought brownie to save even more time.
• If you’re worried about raw eggs, use pasteurized eggs or a no-egg mousse recipe variation.
• Try adding a splash of espresso or coffee powder to the melted chocolate for a mocha twist.
• Gently fold ingredients to keep that mousse light and fluffy—don’t rush!

How I Like to Serve It

This cake is perfect after a casual dinner party when you want to impress without the stress. I love to serve it chilled with fresh raspberries or strawberries in spring and summer, but around the holidays I scoop a dollop of cinnamon whipped cream on top for a cozy touch. It’s also a fantastic “just because” treat when you need a quick chocolate fix!

Notes

• Store leftovers covered in the fridge for up to 3 days to keep the mousse fresh and creamy.
• Refrigerate for at least an hour before serving to get that perfect mousse texture.

Closing: Trust me, this recipe always saves the day when you want a dreamy chocolate dessert without spending hours in the kitchen.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.