Chocolate Mousse Cake
Chocolate Mousse Cake
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Chocolate Mousse Cake

45 MIN
15 MIN
4 H
8 to 10
8 to 10 servings
We have to confess that we still love McCain Deep ’n Delicious, the cornerstone frozen dessert of our childhood. This mousse cake is our homage to the Canadian favourite, just in time for the holidays. It starts with a bottom layer of cake, and includes cream, in lieu of egg whites, to give the mousse better consistency. A final flourish of warm, gooey ganache, after the cake is removed from the freezer, is guaranteed to impress. Prediction: This sinful treat won’t last long in your house.



Chocolate Mousse




  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
  2. In a bowl, combine the dry ingredients. Stir in the water, oil and vinegar with a whisk until smooth. Spoon into the prepared pan.
  3. Bake for 10 to 12 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Do not unmould.

Chocolate Mousse

  1. In a bowl placed over a pot of simmering water or in the microwave oven, melt the chocolate. Let cool slightly.
  2. In a small bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
  3. In a small saucepan over medium heat, heat  cup (60 ml) of the cream with the sugar until the sugar has dissolved. Remove from the heat and stir in the gelatin until completely dissolved. Add the cream mixture to the melted chocolate and stir to combine.
  4. In another bowl, whip the remaining cream (1 3/4 cups / 430 ml) with an electric mixer until stiff peaks form. Combine one-quarter of the whipped cream with the chocolate mixture. With a spatula, gently fold in the remaining cream. Spoon onto the cake in an even layer. Refrigerate for 4 hours or freeze.


  1. Unmould the cake and place on a serving platter. If frozen, leave the cake at room temperature for 1 hour.
  2. Place the chocolate in a bowl. Set aside.
  3. In the microwave oven or in a small saucepan, bring the cream to a boil. Add to the chocolate and let melt for 1 minute. With a spatula, stir the ganache until smooth. Pour over the cake, letting it run over the sides.


  1. Very nice recipe, I made a chocolate cake mix as a base and followed the exact recipe for the mousse, it came out really light, chocolaty and yummy. This is a keeper definitely

  2. can I replace the ganache with buttercream frosting?

  3. I think the recipe should be edited under the ingredients section next to the heavy cream with a note stating that a portion of the heavy cream is used with the sugar and the other portion to be whipped. It was confusing under the instructions it states “_cup” does not say how much and a 60ml.

  4. Can you please specify if the dark chocolate is sweetened, semi sweet or unsweetened?

  5. Always a hit with guests. I often make it without the ganache topping. Super nice with a raspberry coulis.

  6. Just made this, wonderfully easy. Just one problem: the instructions for the glaze don’t work. The mixture was far too thick to flow and didn’t/couldn’t run down the sides. How do you fix that?

  7. Hello, I trued your recipe and it was a hit. But if i want to make an addition of nutella to the mousse What would be the measurement of the whipping cream, nutella, chocolate and gelatine? Thank you!!

  8. Finally made this, won't be the last time!! Loved it!!

  9. Really lovely cake. Easy to make. I am giving it 4 stars instead of 5 because of the instructions. E.g. how much is a tsp of gelatin in grams? I had to Google this as I used sachets of gelatin How to get the cake out of the springform neatly without damaging? When I tried to open it, the mousse was cracking. I googled and used a hot knife around the edges. How to get a clean shiny finish? I am still not sure how to get this. Better instructions will do this cake justice

  10. Just amazing! Never had success with a chocolate mousse cake until now. Many thanks Ricardo.

  11. Nowhere in the recipe does it state when to remove the parchment paper from the cake layer....when should that be done?

  12. Is the dark chocolate sweetened, unsweetened or bittersweet?

  13. I have made this cake twice and it is not complicated, very easy to make, but even more impressive is that it tasted like cakes I would buy in expensive or gourmet patisseries/high end pastry stores. Merci Ricardo tout le monde va aimer ton gateau!

  14. Love this recipe.. delicious..❤️❤️☺️

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.