Double Chocolate Mousse Torte

Well, the time has finally come to fill you in on my favorite chocolate dessert of this century. I’ve made this at least four times and I seriously cannot resist the decadent quality of this torte. It.Is.Amazing.

Here’s the low-down: a dark, intense chocolate and fudgey brownie-like chocolate cake is layered with silky, rich, irresistible chocolate mousse and topped with sweetened whipped cream and raspberries.

It is undeniably one of the best desserts I’ve ever had. Better than any chocolate mousse cake I’ve ever ordered at a restaurant (and trust me, I’ve ordered more than my share), this torte is so elegant and delicious, it will gain you fame and fortune.

I’m still waiting for both. While I wait, I’ll continue to make and devour this double chocolate masterpiece.

Double Chocolate Mousse Torte

Double Chocolate Mousse Torte

Yield: Serves 8-10

Double Chocolate Mousse Torte

Note: The chocolate mousse layer for this cake uses raw egg whites that have been beaten to stiff peaks – the mixture lightens up the mousse and makes it positively ethereal. However, if you are opposed to using raw egg whites, I’ve provided an alternate mousse recipe below that I used in another cake recipe and it is very, very delicious, too.


  • 8 ounces bittersweet or semisweet chocolate, chopped (I used half bittersweet, half semisweet)
  • 1 cup butter
  • 1 cup sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all purpose flour
  • Mousse:
  • 1/2 cup butter, cut into pieces
  • 4 large eggs, separated at room temperature
  • 1/4 cup whipping cream
  • 1 tablespoon vanilla extract
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped finely (it is important the chocolate for this mousse layer is chopped finely or it won’t melt completely when added to the warm egg yolks)
  • 1/2 cup sugar
  • Topping:
  • 3/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 cups fresh raspberries


    For cake:
  1. Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into the springform pan. Bake until cake just rises in center (tester inserted into center will not come out clean), 30-35 minutes. Cool completely in pan on rack (the center of the cake may fall slightly). Cover and chill while making mousse.
  2. For mousse:
  3. Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken – mine did not but it was very thick like custard or pudding). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar and a pinch of cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over the cooled cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.
  4. Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 3/4 cup cream and powdered sugar in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries.

Alternate Chocolate Mousse
2 tablespoons cocoa powder
5 tablespoons hot water
7 ounces bittersweet or semisweet chocolate , chopped fine
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in the microwave on 50% power, stirring often, until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

In a clean bowl with an electric mixer, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when beaters are lifted, 15 to 60 seconds.

Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and proceed with the rest of the recipe above.

Recipe Source: adpated slightly from mousse from Cook’s Illustrated

Double Chocolate Mousse Torte

63 Responses to Double Chocolate Mousse Torte

  1. This looks right up my alley! Beautiful.

  2. April says:

    Looks like heaven on a plate!

  3. Kitty says:

    Oh. Wow.

  4. Wow. Thanks for posting such a well-tested recipe! I will bookmark this for the next time I have to make something very special!

  5. Anne says:

    Melanie, you sold this recipe so well that I am up at 3 am finishing making it for a chocolate-making class I am hosting tomorrow. I have a few questions for future reference. Have you ever made this ahead by a few days? How does the taste/texture hold up if frozen? Can I put the mousse layer on top of the torte layer while the torte is still warm, or is cooling it fully the best bet? Thanks! I am very excited to sample it tomorrow!!

    • Mel says:

      Anne – I’m excited to find out what you think about this recipe. As for your questions (Kelly had the same ones), I’ve only ever made this up to one day in advance. I would definitely not recommend freezing it. I think the mousse layer would break apart and the texture would be a little weird. However, I think you could make the base cake layer in advance and freeze that. I would thaw to room temperature before adding the mousse and whipped cream. Definitely cool the torte layer completely before adding the mousse. In fact, I need to go back and specifically state that. If the torte layer is warm at all, the mousse will melt and turn very runny. I hope that helps!

  6. Katherine says:

    So is this super amazing dessert super rich (like a truffle) ? and super sweet too?

    • Mel says:

      Katherine – this dessert is not overly sweet because it is made with bittersweet or semisweet chocolate. I mean, don’t get me wrong, it is definitely sweet, but not so sweet that you are gagging. Now as for rich, yes it is rich – but the lightness of the chocolate mousse layer helps offset the dark, decadent richness.

  7. Julie says:

    Yum! Looks like a beautiful chocolate cloud with raspberries on top.

  8. Reyna says:

    Ok, first I’m going to need to finish the lemon cheesecake I just made thanks to you, and THEN I’ll make this. And I’m pretty sure I’ll die of happiness. And not be able to fit in my jeans.

  9. Kelly says:

    I’m with Dessert for Two. Thanks for posting such a well tested recipe. I’ll feel comfortable making this for the first time for company. I’m also curious about Anne’s questions regarding freezing and preparing ahead. I’m excited about this one!

  10. Erica says:

    Mmmmm! This looks divine! Can’t wait to try it…though it may have to weight until this baby weight is gone… 🙂

  11. Memoria says:

    This looks AMAZING, Mel!! I’m bookmarking this.

  12. Anything that has the words double chocolate gets printed and saved…I love this recipe.

  13. grace says:

    boy-o. do i like the looks of this! ethereal indeed, and completely irresistible. if your fame and fortune arrive soon, i can say i knew you when. 🙂

  14. Kim in MD says:

    Wow…what a stunning dessert! I always order chocolate mousse cake when dining out, but now I can make a better version at home! If you love it, I know I will! Thanks for sharing your talent and love of cooking with us, Melanie! 🙂

  15. Leigh Anne says:

    Oh my – I think I’ve died and gone to chocolate heaven!!!

  16. kadie says:

    Wow! Wonderful recipe! As soon as I saw it I knew I had to make it! And I did. A few questions though…For the mousse, I noticed that the recipe calls for 1 cup whipping cream and then the directions say 1/4 mixed into the egg yolks with vanilla. Where does the rest of the cream go or is that a typo? Also in the mousse it calls for 1/2 cup plus 1 1/2 t sugar. Where does the other 1 1/2 t go? I just guessed and it turned out GREAT! But I would love to know how you did it. My husband said it was a dessert he thought you could find at a very expensive restaurant!

  17. Mel says:

    kadie – I apologize! I hate it when I try a recipe and it isn’t accurate. I’ve edited the recipe, but here’s the low-down:

    -the extra 1 1/2 teaspoons sugar was in the original recipe and was used to sprinkle over the entire torte (if using the red currant jelly, which I omitted), so I’ve taken that 1 1/2 teaspoons out of the recipe like I should have done in the first place

    -the 1 cup cream is actually divided, 1/4 cup is used for the mousse and the other 3/4 cup is in the topping – I had it listed incorrectly in the recipe.

    All is fixed now. Thanks for the heads up!

  18. Camille says:

    Now I know how to use up the huge clamshell of raspberries I just bought at Costco! And I’m definitely requesting this as my birthday cake next week! Thanks for the recipe 🙂

  19. sara says:

    I made this for Father’s day.
    I thought the overall recipe looked kind of complicated, but it really wasn’t. The oven was only on for 30 minutes, which is good. (I hate to bake in the summer.) It turned out great!! I thought the sweetness was just right using half semisweet and half bittersweet chocolate. Definitely as good as any restaurant dessert! Also, I cheated and used whipped cream out of a can. Saved a step.

    • Mel says:

      Sara – I’m so glad you liked this recipe since it is such a personal favorite of mine. I’m glad it made for a great Father’s Day dessert!

  20. Emily says:

    This was easier that it looks…..and sooooo good! Thanks, a new favorite!

  21. Emily says:

    oh, and I made one with strawberries too…also delish!

  22. Kara says:

    Oh my. I made this amazing, addicting, heavenly dessert, and all I can say is–Melanie, you are an evil woman. 😉

  23. Jenn says:

    Two words…..FREAKING FANTASTIC!!! Thank you again for making me look like a rockstar!

  24. Nicole says:

    Made this for V-day and it was perfect and pretty easy to put together I thought. I love it when you don’t have to work too very hard for great results. Thanks!

  25. Jenn says:

    Hey, Mel….what do you think the difference would be if you used milk chocolate instead of bittersweet? I love milk chocolate, and I’d like to try it out in this recipe, but I’m hesitant because I don’t want it to be too sweet or overpowering.

    • Mel says:

      Jenn – the only concern I have using milk chocolate in this recipe is that because different types of chocolate have different melting properties (based on how much cocoa butter/sugar are in them), using it might mess with the texture of the dessert. However, in my world, anything is worth a try. If you did use it, I’d probably decrease the sugar by a little to counteract the sweetness.

  26. Natalie says:

    I don’t have a working candy thermometer so I just went with your 6 minute suggestion when I made this. My custard did break at about 3 minutes. I just finished it and stuck it in the fridge so I haven’t tried the final product yet. The mousse tastes amazing but is pretty grainy right now. Do you think I overcooked the egg yolk mixture?

    • Mel says:

      Natalie – hmmm, I’m not sure about the graininess. It might have been overcooked but it’s hard to know. Did it end up tasting ok? Graininess or clumpiness could be due to overcooking the egg yolk mixture but it’s hard to know exactly.

  27. Laura says:

    Just to clarify, because I want to make sure, when you say semi sweet chocolate, do you mean like chocolate chips, or baking chocolate (like the ones the Pioneer Woman uses to make her French Silk pie) ? Thanks!

    • Mel says:

      Laura – I always use the baking chocolate that comes in bars because chocolate chips don’t melt the same way (due to the different amounts of cocoa butter).

  28. Laura says:

    Mel, thanks for the help. As always, this recipe was a hit!!

    Readers – don’t be intimidated by the directions; they may seem a bit daunting, but trust me, just take it a step at a time and it will be easy!

  29. Ashlee says:

    Question, if I don’t have a springform pan (sad, I know!) should I use a 9×13 pan on this? Thanks!

  30. Lillian says:

    Hi Mel,

    I just found your magnificent looking cake from a Google search of chocolate mousse tortes. I want to make this cake for someone’s birthday, but I would have to take it to a restaurant with me and it might have to sit unrefrigerated for ~2-3 hours. Do you think everything will hold up for that long? Or could I maybe freeze the cake and then take it with me to the restaurant? If that’s possible, do you have an idea of how many hours it would take to defrost?


    • Mel says:

      Lillian – it makes me a tad nervous to think of this cake unrefrigerated for that long. The mousse is rather delicate and I can see that it might have the tendency to get a little melty or ultra-soft at room temperature for too long (although a cool room temperature might be ok). I’ve never frozen it so I don’t know how the texture of the mousse would hold up to that. If you had to choose between the two, I’d try to keep it at cool room temp for a couple of hours over freezing it. Good luck!

  31. jual sprei says:

    What a truly joy of a writing

  32. Miriam says:

    Hello Mel,
    So like an idiot I didn’t completely read through the instructions before I started, and I’m just not smart enough to realize that mousse would take hours to chill. SO. The cake is currently in the oven with about 10 minutes, and I’ve got family coming over for my little birthday party in about an hour. We won’t be ready for dessert for another three hours or so, but this sucker will probably only get like two hours chilling. What do you think? Should I pop it in the freezer? I’m worried about it actually freezing, and ruining the texture…. Hopefully it will be good however chilled, but I wish I had known ahead of time that this is a cake you need to make ahead…:)

    • Mel says:

      Miriam – so…did it work out? I think freezing for a little wouldn’t hurt it but I hope the 2 hours of chilling time worked out ok. I usually try to make a note on the recipes what portions need to be made ahead of time. Sorry I missed the boat on this one. Happy birthday!

  33. Miriam says:

    So to follow up on my panicky comment: I popped that baby into the freezer for maybe twenty minutes, and then the fridge for about two hours, and it set perfectly. The texture was fabulous too, so I think all is well that ended well! It was astronomically delish! Thanks!

  34. Jnl2211 says:

    Yes, yes, and yes!! I was scanning through the comments and saw a few people mention that they couldn’t wait for the next special occasion to make this and I was thinking of how bad I am…I always make stuff like this just because…and then I wonder why I’m not losing weight while breastfeeding twins!! This recipe is absolutely DIVINE! I wanted to eat the whole bowl of mousse by itself! Thanks for a wonderful recipe.

  35. Jnl2211 says:

    Happy Holidays Mel! I just wanted to pop in and say I made this for Christmas. I also used the base cake and topped it with a peanut butter cream cheese mousse covered in chocolate ganache and it was heavenly! I hope you had a wonderful day!

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  37. Nancy says:

    I want to make this for my husband’s birthday tomorrow but my springform pan is 9″ in diameter. Will that work or do I need to make adjustments? Or go buy a 10″ one? Thanks for your help!

  38. Jnl2211 says:

    I used a 9 inch with no problems.

  39. Mel says:

    Nancy – I think a 9-inch will work just fine. You’ll get slightly deeper layers but just like Jnl2211 said – it should work with no problems.

  40. Rachel says:

    Ooooh MY. This cake was the-best-cake-that-was-ever-eaten. EVER. Made yesterday for husbands b-day and entire family groaned and insisted on it for all upcoming birthdays of all times. AMAZING. THANK YOU!

  41. Beth says:

    I’ve made this twice– both versions. It is incredibly good (wouldn’t it violate some law of thermodynamics if a cake that called for 1lb of chocolate wasn’t good?). I think I prefer the whipped cream mousse version, which I made last night because I had a pregnant guest. It’s a little bit faster and I like the texture slightly better (still, both versions are beyond delicious). This is a definite crowd pleaser.

  42. Brandie says:

    Made this for Christmas Dinner . . . oh my goodness! So delicious! Hardly any leftovers and I will definately be making it again. Somewhat labor intensive but nice that you can make it in different steps. To all you thinking about making it do it! Don’t be intimidated by the multiple layers. Thank you for such an amazing blog. BTW, I used a 9 inch pan and it turned out just fine.

  43. Jody says:

    I am not sure you will get this comment/question since this is an older post, but thought i’d try anyways.

    If I am making this for Easter, can i make it Saturday evening, refrigerate overnight, and then do the whipped cream topping/raspberries right before I go over to the in-laws on Sunday afternoon?

    • Mel says:

      Hi Jody, yes, you can definitely make the cake and mousse part a day or two beforehand. Just keep tightly covered in the refrigerator until you top with the cream and fruit.

  44. Brandie says:

    Jody, that is what I did for Christmas and it worked out great. Delicious dessert!!!!!!

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  46. Laura Oler says:

    I loved this! I love all your recipes. I was browsing your recipes trying to find something chocolate for my daughter to make as a thanksgiving dessert (she volunteered), and I thought of this, but I couldn’t find it in cakes or pies. What category is it filed under? Thanks!

  47. Kristen says:

    This dessert is AMAZING. It took a little while to make and some patience but sooooo worth it. I can’t wait to make it again. I may just make it just because.

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