Double Chocolate Mousse Torte
This fudgy double chocolate mousse torte topped with sweetened cream and raspberries is decadent, delicious, and surprisingly easy to make!
Where do fancy-shmancy desserts fit into your life?
Do you make them? Eat them? Order them at restaurants? Only dream of them? None of the above?
This double chocolate mousse torte is no doubt as fancy-shmancy as they come (well, at least in my simple world). It is incredibly delicious and is easily one of my favorite desserts of all time.
Talk about being a perfect, special Valentine’s Day treat.
I wasn’t actually planning on posting about it today.
I mean, I posted about it a loooong time ago (back in 2010), and since I already gave you a recipe repost this week in the name of White Velvet Sugar Cookies, I thought I’d give you a break.
But, in the end, I couldn’t resist (granted, self-control has never been my strong suit).
Today’s my birthday. The big 3-9 to be exact.
And this very cake – this amazing and decadent and perfect double chocolate mousse torte – is currently sitting in my refrigerator right down the hallway there…and I swear I can smell it.
It’s tempting me with every breath I take.
So I figured, hey, if I’m going to break every self-control rule in the name of indulging in all things double chocolate mousse on my birthday, then you should have the same chance.
Of course, you’ll have to whip this baby up yourself (I can’t guarantee there’ll be any left in my house by the time you read this), but at least I’m coming clean about one of my favorite recipes and giving you the chance to make it ASAP.
This double chocolate mousse torte truly is one of my most-loved recipes ever. If you’ve experienced the deliciousness, you’ll understand why I desperately wanted to tell you about it today.
It’s stood with me through the test of time. While some recipes get posted and shared…and forgotten (sad, but true), this one has not.
I’ve requested it for more birthdays than not over the last seven years, and I make it all the time when we entertain company or want a special Sunday dessert.
A complete show-stopper, this fancy-shmancy dessert might seem intimidating.
But if there’s one thing I want you to come away with today, it is that this is actually a very, very easy dessert to make (the hardest part is washing the few bowls it takes to come together…or maybe waiting for it to chill in the refrigerator; yep, that’s way harder than doing the dishes).
A fudgy, chocolate one-bowl cake batter bakes up in a springform pan creating that wonderfully decadent base cake layer.
And it only gets better (if you can believe it) from there.
While the idea of making chocolate mousse might seem terrifying, stick with me here, because it is shockingly simple.
When I posted the original recipe in 2010, it involved making a chocolate mousse recipe that, while delicious, called for using raw eggs (and several additional steps to whip the egg whites and other things).
Because I knew that some people have an aversion to eating raw eggs, I also included an alternate egg-free mousse recipe. Gosh, I was nicer back then than I am today.
Over the years, as I’ve made this torte dozens and dozens of times, I’ve almost exclusively used that “alternate” recipe – a quick chocolate mousse that calls for whisking melted chocolate and cocoa powder together and then lightening up the whole mixture with a “little” sweetened whipped cream.
The recipe below is basically the same recipe I posted all those years ago, but I’ve replaced that original eggy (for lack of a better term) chocolate mousse with the recipe/method I’ve been using since then.
But don’t panic! If you’ve come to rely and love the original recipe, I’ve included the details in the notes of the recipe, so you can continue to make it the same way.
I know a few of you don’t like it when I take recipes out of the archives and repost with updated ingredients/directions.
When I do this, I always try to make a note of any changes for those that love the original. But usually, the changes are a good thing…and the whole reason I’m reposting the recipe again.
So don’t be mad. Be glad, ok? My goal is for everyone to be glad here. Especially today. No mad people on my birthday, pretty please?
If you get mad, I’ll be inclined to self-medicate with an extra piece of double chocolate mousse torte, and my metabolism ain’t what it used to be, so take some pity on this old girl, will ya?
Just a quick note about pans: this recipe calls for a springform pan.
Can you make it in a traditional cake pan? (A question I get a lot on this recipe and others that call for a springform pan.)
Sure, but just keep in mind that it will be harder to get the slices neat and purty…and if using a 9-inch cake pan, you’ll need one with at least 3-inch sides so the mousse and whipped cream stay put.
I have made this in both a 9-inch and 10-inch springform pan. The 9-inch obviously yields thicker layers, but either will work.
If you are completely undone (like I’m completely undone) by over-the-top, highly chocolate desserts that look like a million bucks and taste even better?
Well, this double chocolate mousse torte is for you.
The fact that it’s stayed a favorite after all these years means it is a keeper. Plus, it can be made ahead of time, which is always a huge bonus, if you ask me.
So no matter where you fall on the fancy-shmancy dessert spectrum, you should definitely start planning when you can make this easier-than-it-looks double chocolate mousse torte.
And when you do, think of me sitting here another year older…and still greatly loving me some double chocolate mousse torte (that’s living proof right there that age brings wisdom; we’ll forget about how age brings a whole lot of other “factors” to deal with).
Alternate Mousse Recipe (if you are looking for the original mousse recipe posted in 2010):
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
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.
Double Chocolate Mousse Torte
Ingredients
Cake:
- 8 ounces bittersweet or semisweet chocolate, chopped (see note)
- 1 cup (227 g) salted butter
- 1 cup (212 g) granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (36 g) all-purpose flour
Mousse:
- 2 tablespoons unsweetened natural or Dutch-process cocoa powder
- 5 tablespoons hot water
- 8 ounces (227 g) bittersweet or semisweet chocolate, chopped fine
- 1 tablespoon salted butter
- 1 ½ cups cold heavy cream
- 1 to 4 tablespoons granulated sugar, depending on desired sweetness
- ½ teaspoon vanilla extract
- pinch of table salt
Whipped Cream Topping:
- ¾ cup cold heavy cream
- 2 tablespoons powdered sugar
- Grated chocolate, for garnish (optional)
- 2 cups fresh raspberries, or other fresh fruit
Instructions
- For the cake, preheat the oven to 325°F.
- Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).
- Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
- Cool the mixture to lukewarm. Whisk in the sugar to combine.
- Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
- Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
- Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.
- For the mousse, whisk together the cocoa powder and hot water in a small bowl; set aside.
- Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don’t overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn’t warm or hot).
- In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream – only takes a few seconds).
- Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
- Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
- Run a sharp knife around the edge of the pan to loosen the torte if it hasn’t pulled away from the sides of the pan while cooling.
- Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).
- For the whipped cream topping, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
- Top with raspberries. Chill for up to an hour or serve immediately.
Notes
Recommended Products
Recipe Source: adpated slightly from Epicurious and chocolate mousse adapted from Cook’s Illustrated
Originally posted March 2010; updated with new pictures, recipes notes, and commentary.
238 Comments on “Double Chocolate Mousse Torte”
Hi Mel! Tried making this tonight and all was going well until the batter starting leaking through my spring form pan. I’ve never had that problem with another recipe. What could be the issue? Thanks for any feedback!
Hey Andrea – hmmm, I’m not sure (maybe brand of pan??). If you try it again, you can line the outside of the springform pan with foil to help with any leaking.
Hi Mel,
I’m thinking to make this, but think it might be too big for my small family – have you tried freezing the cake and adding the whipped cream just before serving? Think that could work?
Thanks for the help!
Hi Mary Ann – I haven’t tried freezing this but I *think* it should work just fine especially if you add whipped cream just right before serving.
I made this for my DIL’s birthday. It was a success. Everyone loved it! Rich and delicious. The whipped cream and fruit help balance that out. We will definitely make this again for special occasions!
My family loves this recipe. We like to make it as our annual Christmas dessert. This year I’m attempting to make this in a muffin pan, so it’s easily divvied up. We’ll also add whipped cream and garnishes right before serving. If it goes well I get mini spring form pans for next year. The biggest wildcard will be the baking time. Wish me luck!
Made this with Nutella Mouse. To die for.
My family are not dark chocolate fans like I am so I added the white chocolate mousse from your Oreo-crusted white chocolate mousse torte. It was amazing!! The layers were the chocolate torte, chocolate mousse, white chocolate mousse, cream with raspberries and chocolate curls on top. Definitely a winner. Thanks for always making me look so good!!
Was just reading through this recipe and considering it for the weekend. Happy 39 (again) Birthday to you! Thanks for all the fun food and faux farm fun (that’s a lot of alliteration). Some days we wouldn’t eat well without you.
I baked the cake layer in a 9 inch springform pan and it took an hour to bake. At 40 minutes it still looked like it did when I put it in the oven. What do you think is the problem?
It could just be that our ovens vary in temperature so it might take longer for yours to bake (also it may not “look” done but you don’t want to over bake it).
This is my third or fourth time making this recipe. It is my go to cake for birthdays and parties. Absolutely everyone is blown away by it and yet it’s so easy to make. It’s different than a typical cake (honestly so much better) but so satisfying for the sweet tooth. The recipe here is super easy to follow and doesn’t require many ingredients even though there’s three parts to it. If you’re looking for a cake to impress people or just make someone (or yourself) happy, look no further.
Made this today, in a 9” pie plate using Oreo cookie crust, for Pi day- delicious! Love that it’s not made with eggs. Definitely a bittersweet vibe that we loved, made with ghiradelli 60% chips. I was running a little short on time, so threw it in the freezer for 1.5 hours to chill it faster and voila! clean cutting pie in half the time… Thanks for another keeper!
Wow! Incredible. Loved by all, especially the birthday boy. We were all sad when the cake was gone. Thank you for an amazing recipe!
This was SO delicious!! Decadent and rich, but easy enough to make. I may have eaten way too much of it over the few days it was in my fridge, but absolutely no regrets over here. So worth it! I used Guittard semisweet chocolate chips in both chocolate layers with great success. Absolutely divine. Thank you, Mel!!!
Is this something you can make ahead? I’m looking for a good chocolate dessert to make for Christmas but I need to be able to make it the day before…
Thanks!
Yes! It’s actually better made a day in advance.
Do you think the cake base for this recipe would pair well with the peanut butter mousse from the chocolate brownie peanut butter mousse cake recipe you have? I am thinking if combining those two parts, but I have yet to make either recipe!
Yes! That would be delicious.
Wow I loved the story. What if you made it longer?
I made this for Easter last weekend and it was a major hit. I’ve had a hard time not sneaking to the fridge in the middle of the night to eat leftovers. Decadent yet simple to make. Thank you Mel!
A+ — so delicious and pretty. I did everything just as the recipe suggested, using semi-sweet baking chocolate. I’ve never made a dessert with 16 oz of chocolate before, and each bite was a true chocolatey delight. I liked your suggested range of 1-4 tbsp of sugar; 1 was right for me/us.
I just made this for the finale to a birthday dinner that also included your instapot smoky honey chicken and your cilantro lime rice. The company loved it all. Thanks, Mel!
This is an incredible recipe. Easy, easy, easy. Turns out beautifully. I’m making it a second time already this week.
My daughter made this for Thanksgiving and it is the absolute best chocolate torte I have ever eaten. It is to die for!
Happy to hear that, Linda! Thank you!
What brand of Dutch cocoa do you like best?
I’ve used a lot of different brands and all were good: Droste, Ghirardelli and a store brand from Orson Gygi.
I dusted the pan with sugar (like I would if I had dusted a bread pan with flour) and I think it got into the cracks of my springform pan, making it not seal properly. I ended up with batter flowing out of the pan while it baked. What a stinky mess! I had to throw the whole thing out. Has anyone else had this problem?
This dessert tastes pretty good but almost too rich. Looks pretty but my guests said it just too rich and the bottom brownie part is too thick. Don’t think i will make again.
I usually increase the mousse part by an additional half recipe and it gets the proportions more to my liking. Do not skip the raspberries as it adds a freshness and lightness to the desert so it does not feel as heavy as without. I made that mistake before and now I completely cover the whipped cream with 2-3 pkg of fresh raspberries now. This is rich so I would advice only serving a small piece and letting them come for seconds. Because of this I save it for when I have lots of company over and it gets every bite eaten- I’ve been asked for the recipe several times. I would suggest giving this another try using these tips. PS not sure if it makes a difference but I have only tried the original mousse made with eggs and maybe the one made with cream and no eggs is heavier?
Made this tonight for a casual dinner with friends. What a show-stopper! Narrow slices are ample for this rich, delicious, impressive dessert. I’ll ignore the calories, just this once!
Incredibly rich and decadent. I’d highly recommend this for a group event where you want a really great dessert. It doesn’t save super well in the fridge after adding the whip cream, so make sure you’ve got lot of friends to share with.
Would this recipe work in a mini cheesecake pan like the one you posted on your gift list?
Yes, I think so! What a great idea!
We love this torte! While I have had success making the torte with Ghirardelli chips (bittersweet for bottom layer and semi-sweet for mousse), I would like to try it with the Pound Plus bars I finally purchased from your Trader Joe’s favorites list. I bought both the red and brown packages you recommended but I don’t know which one(s) to use for this recipe as both have MUCH HIGHER cacao percentages than their Ghirardelli counterparts. What do you suggest? (Actually, any tips on how you choose which package for a recipe would be greatly appreciated.)
That’s a great question, Sandra. I usually use the red package for recipes that call for bittersweet chocolate and the brown package for those that call for semisweet chocolate.
Thanks Mel!
Hi! About how long will the cake last before it starts to melt after coming out of the freezer ?
YUUUUUUUUUUUM! Love this recipe! Mine took closer to 45″ to bake in a 9″ springform; at 35 minutes it was still super jiggly. I stabilized my whipped cream with some dissolved gelatin so that I was able to pipe on more of a decorative top. It turned out so fantastic, thank you! So fun to make too, not hard at all by following each of your steps!
Yes, mine took 45 minutes as well. It made me super nervous.
I made this a week ago and froze it without the whip cream layer. The morning of the evening I served it, I took it out of the freezer and put it into the fridge. Two hours before serving I set it out at room temperature, and topped with stiffly beaten whipped cream and garnished with large chocolate curls and raspberries. It was gorgeous and tasted delicious. Freezing did not harm this in any way, in fact two days later I have a few pieces left and it has not turned soft or liquidy, including the cream. I think freezing even improves the texture. It got rave reviews, and I made the egg-free version. Thanks Mel!
Great feedback! Thanks, Ann! This is one of my favorite desserts ever!
Ann did you use the eggless mousse or the original (alternate 2010) recipe when freezing?
I unfortunately did not have success with the updated mousse. I have made this a few times with the original mousse, beautiful every time. My kitchen was cold and I think that made the chocolate chunk when folding with cream…I will probably stick with original recipe, which I love! Thank you!
Hi Mel. Just wanted to say thanks for all the amazing recipes. My 5 year old daughter wanted to make a mousse and I have never done it before. The directions were easy and we had a lot of fun making it. Delicious as always!
Thanks, Jaime!
Excellent dessert recipe! Re: Double chocolate mouse torte recipe, How far in advance can you prepare this and leave in your refrigerator? 1 day ahead, 2 days?
Definitely one day ahead – and probably two although the whipped cream might get a little liquidy that far in advance.
I made this last week for my daughter’s birthday, and we all really loved it! The only problem I had was that, even though I sprayed the pan with non-stick spray first, the cake part really stuck to the pan. I mean—really stuck. I eventually was able to scrape it loose and store it in another container. Any suggestions for the next time I make it? Thanks for an amazingly wonderful recipe!
Hi Dottie – you could try lining the bottom of the pan with a piece of parchment paper cut to size. That should help!
I took a risk and made this for the first time for my sister’s bridal shower and most people who tried it loved it! (Although it was too rich of a semisweet flavor for my brother who snuck in and stole a slice.) Because it was so rich I was able to get away with slicing it into 24 very thin slivers of dessert (but we also had several other desserts available so most tried a few desserts).
If He snuck it before it had raspberries that makes a huge difference. I tried serving this without the raspberries before and it is just not as good and I couldn’t eat as much. Add raspberries and suddenly I can’t stop eating it. I more than double the raspberry layer now as it makes the dessert feel less heavy.
I accidentally bought the bar from TJ’s with almonds!!!
WHO doesn’t like when you repost an old recipe?? It means (to me), it’s a long time favorite, which is the kind of recipe I like brought to my attention:) Thanks for our Sunday dinner dessert!
Mel, looking forward to making this! I would likely want to make it a day ahead, but my thought was to do the cake base the day before serving (in the morning) and put it in the fridge overnight, and then the mousse the next morning to give it time to set, and serve in the evening. Do you see any issue with that?
Thanks so much!
I think that would work just fine!
I made this for Valentine’s Day, and it was DELICIOUS! Definitely not an every day dessert, but perfect for special occasions!
My daughter requested a chocolate mousse cake to celebrate her 17th birthday this year, so I made this today for our family gathering. It was a big hit with everyone and even had family members commenting that this could rival our long-time traditional birthday cake, which is a much beloved multi-layer mocha torte. I debated making the version with the more traditional mousse, but decided to go with the simpler whipped cream version and since it received rave reviews I think I’d be inclined to stick with it this way. Thank you Mel. We now have a new favourite cake at our house!
I meant to mention that I used a 9-inch springform, but I think next time I’d be inclined to try the 10-inch just to produce a slightly thinner torte, so that cutting the same sized wedge would yield a shorter piece. This is so rich, a little goes a long way.
So happy to hear this, Alison – happy birthday to your daughter!
I’d meant to make this for Valentine’s Day but just didn’t have the time. I finally got to it and it was delicious! We all enjoyed it and it was fun having something that seemed so fancy even though it was so easy to make!
Happy (belated) birthday! This torte looks amazing, and if it’s as easy as you say, I definitely have to try it. Thanks!
My husband made this for my birthday today. It tastes soooooo good. It’s rich so I can savor it for many days to come. Thank you for another winning recipe!
Happy birthday!
Hello. Can I use chocolate chips instead of bars? I could find only 1 4xoz chocolate bar and I want to do this cake.. so badly :(. Please say yes.
Could certainly try! Sometimes chocolate chips don’t melt quite as well, so buy a good brand.
Mel, we made this for Valentine’s Day and it was DEE–licious!! BUT. Please tell me your tricks for slicing up this beauty–I had trouble with it sticking to the knife, and the pan, and the spatula, and the fork I used to “slide” it off the spatula onto the plate before face-planting the piece . . . Ha! Don’t worry, we still devoured it! Thanks!
Hey Roslyn – I use a long 9-inch chef’s knife. If the torte is on the sticky/gooey side of things (even after being chilled), I run the knife under hot water, wipe dry and slice (and repeat that process in between slices).
Thanks Mel!
A belated, but heartfelt, happy birthday Mel!
Thanks, Ramona!
I made this for Sunday dinner and my husband said it was the best dessert I have ever made! I said better than the triple chocolate cheesecake? YUP! Better than the mousse? YUP! He said, “What is better than putting cake and mousse TOGETHER?!” So thank you. We will be making this again!
That’s high praise! Thanks for letting me know!
Hope you had a wonderful Birthday! I made this for my family for Valentines Day. It was fabulous and tasted even better for breakfast the next morning 😉 Your blog is my favorite recipe site! Thanks for all the great tasting recipes.
Thank you, Jillie!