Hot Chocolate Mousse Cake Recipe

☕ Hot Chocolate Mousse Cake

A rich chocolate cake layered with light, creamy chocolate mousse and finished with glossy ganache, whipped cream, marshmallows, chocolate curls, and a festive candy cane.

Prep: 35 minutes
Bake: 28–32 minutes
Chill: 4 hours
Makes: 10–12 slices

Ingredients

Chocolate Cake

1¾ cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee

Chocolate Mousse

1½ cups heavy whipping cream
8 oz semi-sweet chocolate, melted and cooled
¼ cup powdered sugar
1 tsp vanilla extract

Chocolate Ganache

6 oz semi-sweet chocolate, chopped
½ cup heavy cream

For Topping

Whipped cream
Mini marshmallows
Chocolate curls or shavings
Cocoa powder
Mini candy cane, optional

Directions

Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth, then slowly stir in the hot coffee.
Divide batter between pans and bake for 28–32 minutes. Cool completely.
For the mousse, whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the cooled melted chocolate.
Place one cake layer in a springform pan or cake ring. Spread mousse evenly over it, then add the second cake layer.
Refrigerate for at least 4 hours until the mousse is firm.
Heat the cream for the ganache until steaming. Pour over chopped chocolate, rest 2 minutes, then stir until smooth.
Pour ganache over the chilled cake, allowing some to drip down the sides.
Decorate with whipped cream, mini marshmallows, chocolate curls, a light dusting of cocoa, and a candy cane.