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.
I made this for our Valentine’s dessert and it was a hit! So fancy and so yummy. It was so rich but not too sweet. The chocolate torte part was a little too bitter for me… and not really bitter, but I used bitter sweet chocolate in that part and wished I used semisweet. I used semi sweet in the mousse. We all loved it. So decadent! Thanks Mel!!
I made this for my family for our Valentine’s dinner. Um, it was amazing!! It’s so rich that a little goes a long way. I should have stopped sooner than I did, but it was just too good!
Oh my goodness, this was delicious! So rich though, that I should’ve cut it even smaller than 12 pieces. We all really enjoyed this torte, even though i think I didn’t cook the base layer quite enough and didn’t have enough cream for the whipped cream layer. Thanks for this great recipe that looks fussy, but wasn’t!
This is a terrible question to ask, but would it be a huge no-no to freeze the mousse for a short time, just to expedite the setting process a little bit? My worn out pregnant body was screaming for a nap this afternoon, and so I indulged (and my body thanked me!) but now I see that I did not pay close attention to the details and my special Valentine’s Day dessert won’t be ready to serve until 11PM, hahaha!!
Also, with 2K shares, all the raves above, and all the surely countless others who made this as well without sharing or posting, since probably a decent number of these cooks were whipping this up for Valentine’s Day, doesn’t it make you feel good to know that you contribute not only to everyone’s culinary experiences, but also to making happy, lovey marriages? 🙂
Haha, it does make me feel good! I’m happy people trust me enough to try the recipes. 🙂 And yes, I think you could speed things up in the freezer if need be.
Made this torte this morning for our Valentine’s dinner tonight. Since there are only two of us and I didn’t want (need) a whole torte sitting around for me to eat for the rest of the week, I cut the recipe in half and split it between 3 4-inch mini spring pans. It worked out perfectly! The mousse came exactly to the top of the pans. Baked the cake layer at 325 for about 25 minutes. I haven’t tried the whole thing together, but each part was yummy yummy! Thank you so much for such a delicious, easy and impressive dessert!
Love this idea of making them smaller!
Since there are only two of us as well, I made half a recipe also. It works great in a 7 inch springform pan. Baked it for the same amount of time as the recipe above. Thanks for such wonderful, well tested recipes, Mel. I don’t comment but use a bunch of your recipes on a regular basis.
Thanks, Rebecca!
I started this last night for our Valentine’s Dinner tonight. I used my springform pan and it started dripping through into the oven. Maybe I didn’t have the bottom of the pan in the ring well enough or something. All in all, after a very smoky house, it seems to have baked well and the mousse went together beautifully! Excited to try it tonight!
The same thing happened to me! I think the pan I bought just leaks though because no matter how I put it together, it still leaks. I had to improvise with foil to keep the batter in the pan. Crossing my fingers it works!
Oh shoot, sorry about that, Kim! I wonder if some pans don’t have as tight of a seal, like you mentioned. If you ever make it again, setting it on a larger sheet pan will help.
Mine always does the same thing and I always forget about that until the next day when I use the oven again and something starts burning! Yeah, the stuff that leaked to the bottom of the oven!!
Happy Belated Birthday! When I saw this recipe I thought, wait, isn’t that the same as an older one? Then I kept reading. This is my FAVORITE chocolate torte. Gimme the dense, rich chocolate goodness anytime! I just wanted to let you know that I’ve made this with gluten free flour and it was great, AND when I made it last month I discovered my 1/4 c flour all measured out and sitting on the counter, all lonely like. I forgot to add it. I was worried, but it still turned out amazing! So, it can be completely free of flour! Thanks for all your glorious recipes.
I made this yesterday for a special dinner. What a hit. It was absolutely one of the best dessert recipes I have ever made. Thank you so much! I made the easier mousse and it was delish!
This makes me so happy, Marge!
Happy Birthday…
Is there a way to make this recipe gluten free?
I’ve made this with gluten free flour and it was great, AND when I made it last month I discovered my 1/4 c flour all measured out and sitting on the counter, all lonely like. I forgot to add it. I was worried, but it still turned out amazing! Maybe it was just a fluke, but it was so great and it’s a showstopper.
Ha, that kind of made me giggle…that lonely flour comment. But hey, what a cool, unexpected experiment! Glad to know this torte is proving to be so foolproof!
Hi Robyn – several readers have commented that they’ve made this gluten-free – scroll through the comment thread and you’ll see their comments (one of them used another recipe, I believe, for the base, and someone else used a gluten-free flour blend for the 1/4 cup flour in the cake batter).
I am just seeing this and had to comment because Friday was my birthday too!! When I make your recipes for dinner my kids will say “oh it’s one of Mel’s recipes so it’s gonna be good”. If the 2 younger ones start to complain I always remind them that your kids loved it so it has to be good. 🙂 Thank you for saving me MANY nights. You are awesome. Happy belated Birthday!!!
Happy Birthday Mel. I’m one day later on the 11th. I love your web site and reading about your family. Many a meal has been made at our house with your recipes. Thanks for all the hard work. On My B;day, we visited our daughter up at college and she had an ice cream cake for me from the school Daily Barn. They have cows at her college!
You and I are both Aquarius, gregarious Aquarius, I say! Keep those great meals coming.
🙂 Thank you…and happy belated birthday!
How fun that we share a birthday!! Thanks for your sweet comment. 🙂
We had our family Valentine’s Day dinner tonight and I made this for dessert. Oh my goodness!!! Your recipes are always winners, but you really outdid yourself this time!! Not only is it super impressive looking, but it is so, so good! Like something you’d get at a nice restaurant! I can see why you’d make it for your own birthday. 😉 Thanks for sharing it!
So happy you loved this, Lindsay!
I made this for a couples game night last night, and it was amazing! One guest said it tasted like gourmet hot cocoa in cake form 🙂
Happy birthday (plus one) to you, Mel! Hope you had a great day and that you’ll have a wonderful year.
You are awesome and this recipe looks awesome! Thanks so much for all your great recipes, tips, and most importantly, your wit, charm and humor.
Thanks, Lori!
Belated Happy Birthday, Mel. Hubby’s is next week. He is not quite twice your age, but close. I see that I have the recipe saved in your blog’s file on my computer but had never gotten around to making it so am so glad that you reposted. I think that it will birthday dessert for him. I have made and enjoyed many recipes of yours. Thanks for sharing. I really like it when you update recipes that have been on the blog for awhile.
Thanks, Loy! Hope you and your hubby love this one if you make it (happy birthday to him!).
Happy belated 30th Birthday Melanie all the best to you! Hope you had a wonderful day!
It was a great day…thanks, Josey!
Happy Birthday …My birthday was yesterday too! But I think that I am a little older than you, 71 to be honest, but who cares this recipe is for everyone. Since I live close to you, I was wondering if you made me one for my birthday too!
Thanks for all the great recipes.
You are right, this recipe is for everyone! Happy belated birthday! (Sorry I don’t have an extra laying around!) 🙂
Happy Birthday!!!! I love your blog
Thank you so much, Katie!
This looks amazing! This needs to be in my life.
Paige
http://thehappyflammily.com
Happy Happy Birthday Mel!!! I hope you’ve had a truly wonderful day! Thank you for sharing this with us one your day, I’m definitely excited to try it, thinking it will be perfect for Valentine’s Day! And just for the record I think pulling recipes from your archives is great! I’ve been following your blog and loving your recipes for years, (I can’t remember when I started!) by I haven’t seen this from 2010 so I’m happy you refreshed it! Thanks again for being so dang awesome! You are my favorite blogger ever and I my go to for recipes! Heck you’re one of my favorite people ever!
Thanks, Josie…you are so sweet! I’m happy that some of these recipes are “new” to you and others who may have forgotten about them or not seen them.
Happy Birthday Mel!! Thanks for all the great recipes and ideas you continually inspire us with! You make the kitchen a happy place!
Thanks, Sherry! Readers like you make my blog a happy place; I really mean that!
Happy birthday! This cake looks fabulous!
Thanks for the recipe Mel–we are going to make it for a special Valentine’s Day dessert! Happy birthday! I was delighted to find out that we are almost the same age–I will be 39 on May 10! You are seriously a household name at our house. My kids laugh because they know I get all my recipes from my “friend” Mel. You are amazing and I’m so grateful for all the great recipes you’ve posted over the years!
Haha, I love that! Tell them we really are friends. 🙂 Virtual friends counts, right? And happy pre-birthday!
HAPPY BIRTHDAY, MEL! Thanks for everything that you do to help us all be rock stars in the kitchen. 90% of what I cook comes from your blog 🙂 And this chocolate mousse torte looks like something I NEED in my life!
Thanks, Sheree!
Happy Birthday!! Hope it was wonderful!
Ooh, I’m really excited to try this! I love chocolate desserts paired with a raspberry garnish. Mmmm.
Happy Birthday to you, Happy Birthday to you, Happy Birthday dear Mel, Happy Birthday to you!!! have a wonderful day! Thanks for that decadent recipe and thanks for sharing your day with us
Thanks, cute Jocy!
Happy Birthday!! I sure hope nobody posts anything mean to you on your birthday (not that other days would be okay, but you know… the internet. So sad you have to beg for people not to be mean. Bah). I like when you re-post older recipes because then I know to pay attention.
Ha, I like that – yes, pay attention if I’m reposting! (And most days, people aren’t mean…just have to make sure especially not on my birthday – the internet is weird)
I have a heart shaped spring form pan! I’m so excited to make this for Valentine’s Day next week 🙂
How cute is that?
Happy Birthday! I usually request a cheesecake for my birthday, but this just might surpass that this year! Just went to the store to get all the ingredients to make it for Valentine’s day. Thanks for all you do Mel! Hope you have a wonderful birthday because you sure deserve it! Hope your day is filled with No dirty dishes or laundry to do and no dinner to make!! Make sure your family spoils you!
Thanks, Jen! It was a great day (super low key…just how I like it)
Happy Birthday, Mel!!
You’ve put me in a cunnundrum. This delectable dessert, or cheesecake in the IP?! Might have to do both!
Speaking of IP cheesecakes… do you have a 7″ springform pan for your IP, and if so- what brand?
I just ordered one and it’s really short.
Hey Katrina – yes, I have a 7-inch springform pan (because pressure cooker cheesecake is the bomb)…I have a Kaiser Bakeware one.
This recipe definitely deserves repetition– it is so delicious and I have always preferred the whipped cream mousse because it’s easier and I like the texture better. If anyone needs a gluten-free brownie base like I did once for some guests, this brownie layer (not the cream cheese layer) from this recipe worked perfectly and is the right amount for a 9″ springform pan: http://www.epicurious.com/recipes/food/views/fudgy-gluten-free-cream-cheese-brownies
Thanks for the gluten-free tip, Beth!
Happy Birthday!
Thanks, Lachelle!
Happy Birthday Mel!! Love you and your blog! ❤️
Thanks, Kelsey!
Happy Birthday! I’ve been checking your blog daily for years and haven’t ever seen this beauty. I’m grateful you reposted it!
Sweet! So happy to reintroduce it to you! 🙂
Happy Birthday, Mel!! I hope you have a great day! And I love that you made your own cake…that’s totally something I would do. 🙂 This looks delicious, just put it on my list for Vday dessert!
The only way to go so I get exactly what I want! 🙂
Thank you for all your fabulous recipes that you share. Our family loves them and you are our go-to blog for recipes. And also, happy birthday!! I hope it’s full of cake, sparkles, and daisies.
Thank you, Kathleen!
Happy birthday Mel! I have been following your blog for several years now, and I just wanted to let you know how much I enjoy your recipes! If I am looking for a recipe, I go to your blog first, because your recipes are fool-proof, delicious, and straight-forward. I know if it’s from you, I can trust it. I feel like you GET feeding a family. Your recipes are things that my husband and kids will eat!! Our all-time favourite is Fire Cracker chicken, even my little ones will eat it, but I have made so many things from your site. Thanks for all your work, I appreciate it so much! And I pinned that recipe too- hoping to make it next week as a Valentine’s treat for the family!
Your comment made me so happy, Jennette! Thank you so much.
Looks insanely delicious! Thanks for another great recipe. And happy, happy birthday!!
Mel,
Happy Birthday! 39? Never would have guessed 🙂 Hope it is great!
Many, many felicitacions on what I hope is your Happiest Birthday Ever!! I’ve said it before and I’ll say it again- this world is a MUCH BETTER PLACE for you being in it!! Thank you for sharing your wondefulness with us!! Love you, friend!! Many Happy Returns!!
Thanks, sweet friend.
Happy birthday, Mel! Birthday blessings.
Happy birthday!
Thanks, Meridith!
Happy Birthday, Mel! I was recently introduced to your blog by a friends and your recipes are wonderful. But I am wondering about the flour in this recipe – I am celiac, so I wondered if a GF flour blend will achieve the same results?
Hi Laurel – I think it’s definitely worth a try (haven’t tried it myself but the flour amount is so small, it might work).
Hi Laurel – I just saw Sarah’s comment in the thread – she says she’s successfully made this gluten-free using a gluten-free flour blend. Yay!
Happy happiest of birthdays!
I have a wedding anniversary coming up next week and was starting to think about what to make for a fancy schmancy dessert. Problem solved! Thank you! <3
Happy {almost} wedding anniversary!! This would be a perfect dessert!
I got an email this morning from Michaels craft saying Happy Half Birthday, here’s a coupon because half birthdays are a real thing. Then I saw your post title and thought, hey a cake for my half birthday, perfect, an excuse to make it, then I see that it’s Your actual birthday! Yay!! Happiest of Birthdays, Friend. Now I have all sorts of reasons to go and make this right away. And I’ll never forget the date of your birthday. Hope your kiddos spoil you rotten today. You deserve it!
Haha, what a celebration! 🙂 Thank you, sweet girl!
Happy birthday! I enjoy all the recipes that I’ve made from your site and make daily stops on your blog to see what other recipe you have posted- hope you get spoiled today 😉
Thanks, Nathalie – I had three birthday wishes: 1) a clean house, which is why I busted my tail to get it cleaned yesterday, 2) minimal blogging (breaking that rule right now) and 3) that my kids would get along (hmmm, we’ll see how that goes). I’m looking forward to a day of minimal fuss and lots of family time. 🙂
Happy Birthday! I hope you have a wonderful day and all your wishes come true. I just love your humor it cracks me up. My husband teases me and says my family likes anything with chocolate on more chocolate and topped off with chocolate. This seems like a great recipe for us.
Thanks, Loni. 🙂
Happiest of birthdays to you, Mel. It’s my birthday today, too. I’m LI, like the Super Bowl!
Thanks, Cheryl – and what fun that we have the same birthday!! I hope your day is wonderful!
Oh my gosh Mel, this is probably my favorite of all your recipes which is saying a LOT. I’ve made it three times in the last year and am usually trying to find another holiday to make it for. I’m glad to hear you say you usually did the alternate mousse recipe because after trying both, I MUCH preferred that one AND it was way easier. Win! I was going to try your pots de creme for Valentine’s but boy this is hard to pass up. Hmmm we’ll see…Thanks again for all the great recipes!!!
I love that you love this so much, Sarah! It’s amazing, isn’t it?
Happy birthday Mel! I hope you have a wonderful day. This looks delicious and you’ve twisted my arm, I put all the ingredients on my shopping list for a Valentine treat.
Thanks, Holly!