Chocolate Cake w/White Chocolate Mousse

I’m sure you heard that before about many other cakes. Everybody has one favorite best chocolate cake ever. This one is my best and my husband agrees. You may say: “yeah, right, of course your hubs agree, he has no choice!” Well, he can be very picky sometimes, so I take his ratings and level of criticism seriously. To allow you to evaluate here’s some details: He arrived from work very quickly the day I baked this cake and he couldn’t wait to have a piece. He comment how the white chocolate mousse was moist and very delicious. He even talked about the cake with his mom and that it’s not very common! So I believe he really liked it and so did I.

This cake has three layers of chocolate bliss. The pure cocoa powder used in the cake, the white chocolate chips turned into a creamy mousse, the semisweet chocolate chips for the ganache and again more white chocolate for decoration on top. Plus, the cake has freshly brewed coffee which help to increase the flavors altogether. It is sufficient moist and indulgent. A must do!

Since it is February, I bet many New Year’s resolutions may have started to decrease in strength by now, especially the ones related to food. It’s about time to admit that nothing happens in one month or two, the resolution to have a healthy living, including healthy eating, is something to have present every day and not just for a little period of time. That’s how I can eat everything I want without changing the scale number. I can have dessert because I never go too crazy and all the time I know how to make better choices; in the ingredients I pick and in the overall food habits I have. To prove that check to see the ingredients of this cake; I made it with whole wheat all-purpose flour and it turned out as soft as if I had used just white all-purpose. Plus, it has extra virgin olive oil. There you have it!

Anyway, this is the perfect month to go ahead and eat chocolate. Not only for its well-known benefits but I think this Valentine’s Day thing may have been created in dedication to chocolate. It’s the perfect excuse to have a break on a diet, everybody has to celebrate!

Once I visited the Valentine of Rome relics at the Basilica of Saint Praxed in Rome with its gorgeous byzantine mosaics in the interior. I believe that martyr Valentine had nothing to do with chocolate. How that evolved into nowadays traditions it’s another story.

What about you? How do you celebrate your Valentine?

Chocolate Cake w/White Chocolate Mousse
Serves 10
Write a review
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
For the Chocolate Cake
  1. 1 3/4 cups whole wheat all-purpose flour
  2. 1 3/4 cups sugar
  3. 3/4 cups cocoa powder
  4. 1 1/2 tsp baking powder
  5. 1 1/2 tsp baking soda
  6. 1/2 tsp salt
  7. 2 eggs
  8. 1 cup milk
  9. 1/2 cup extra virgin olive oil
  10. 2 tsp almond extract
  11. 1 cup freshly brewed hot coffee
For the White Chocolate Mousse (filling)
  1. 6 oz white chocolate chips
  2. 1 7/8 cups heavy cream
  3. 1 tbsp sugar
For the Chocolate Ganache
  1. 1 1/2 cup heavy cream
  2. 2 tbsp unsalted butter
  3. 18 oz of semisweet chocolate chips
For the White Chocolate Cutouts
  1. 6 oz white chocolate chips
For the Chocolate Cake
  1. Heat oven to 350°F.
  2. Grease and flour two 9-inch round baking pans.
  3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  4. Add eggs, milk, olive oil and almond extract; beat on medium speed of mixer 2 minutes.
  5. Stir in hot coffee (batter will be thin).
  6. Pour batter into prepared pans.
  7. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  8. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the White Chocolate Mousse (filling)
  1. Place a stand mixer bowl and whisk attachment in the freezer.
  2. Place the white chocolate chips in a bowl and microwave on a low power setting for around two minutes, running the microwave in 30-second increments, stirring in between, until it is smooth and completely melted. Set aside.
  3. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with the chilled whisk attachment. Whisk on high-speed until stiff peaks form. Remove the bowl from the mixer.
  4. By hand, whisk to combine 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated.
  5. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
  6. Spread the mousse over the top of the cake base evenly. Use an offset spatula to smooth the top. Place the other cake round over the mousse, pressing down lightly. Chill for at least 1 hour.
For the Chocolate Ganache
  1. Heat the heavy cream and the butter in a small saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a large bowl.
  2. Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
  3. Stir until smooth and bring the ganache to room temperature (about 1 hour).
  4. With a spatula, spread the ganache over the cake top and sides, covering evenly.
For the White Chocolate Cutouts
  1. Melt the chocolate in the microwave on a low power setting for around two minutes, running the microwave in 30-second increments, stirring in between, until it is smooth and completely melted.
  2. Line cookie sheet with parchment paper.
  3. Pour melted white chocolate onto parchment paper and quickly spread into a thin layer using a rubber spatula.
  4. Refrigerate until chocolate is firm (about 15 minutes).
  5. Cut chocolate into shapes with a sharp knife or cookie cutters.
  6. Lift the cutouts carefully from the parchment paper with a spatula or knife.
  7. Refrigerate until ready to use.
  8. Decorate the cake with the white chocolate on top.
Delicious Wordflux

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59 Responses to Chocolate Cake w/White Chocolate Mousse

  1. This cake looks absolutely beautiful. What beautiful photos. I love that it uses white chocolate mousse instead of shortening-based icing. And the fact that you used whole wheat flour makes it practically healthy!!

  2. I can tell you I WISH I was celebrating it with this cake!

    • Still in time… :D

      • Michelle at #

        My mousse was too runt. Any suggestions?

        • Tory at #

          When you whip the heavy cream, make sure your bowl is nice and chilled (in the freezer). Don’t stop whipping until you get nice stiff peaks. Then, you take your cooled melted chocolate and mix it with 1/3 of a cup of the freshly whipped cream. Then you take that mixture and add it to the rest of the whipped cream and mix it on medium-high speed until the chocolate is well incorporated (should be much stiffer).

  3. Oh my goodness is that cake stunning! It’s almost too pretty to eat. :)

    • Thank you! But I’m sorry to tell you that even too pretty it is gone now! :D

  4. shweta j at #

    Awesome is the word ! The cake looks really super. Just one thing, we don’t eat eggs at our home, would you please suggest a substitute for it ? Thanks a lot : )

    • Hum, I never tried a cake without eggs.
      I found online these substitutes: 2 tbsp corn starch = 1 egg 2 tbsp arrowroot flour = 1 egg 2 tbsp potato starch = 1 egg 1 heaping tbsp soy powder + 2 tbsp water = 1 egg 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg. 1 banana = 1 egg in cakes. But, like I said, I never tried it, so I have no idea how it would end!
      But baking is a laboratory science all the time, so…
      In case you try it, I would appreciate if you come tell how it turned. Thanks.

  5. Medeja at #

    It really looks like a great chocolate cake! I love chocolate so I totally love this cake :)

  6. ginger at #

    looks super tasty! i have been searching for a moist, fluffy chocolate cake. suprised it calls for w2 flour! can’t wait to try!

    • I used whole wheat all-purpose flour. I tried before other cakes with just whole wheat and after the first hours it become too heavy. With ‘ww’ all-purpose it works perfectly.

  7. You did a beautiful job with that cake. It looks amazingly wonderful!

  8. Memoria at #

    The Hershey’s recipe is my go-to as well!! I use buttermilk in place of milk, and I also use coffee instead of water, like you did. YUM!! This cake looks AMAZING!!

  9. This is one fantastic looking cake!

  10. Sommer J at #

    Looks absolutely divine!

  11. Wow, now that is what I call a cake!! That white chocolate mousse sounds incredible.

  12. Absolutely stunning cake :-)

  13. This looks beautiful! That middle layer…wow :)

  14. Sadie at #

    That looks absolutely amazing! One question though, I’m allergic to white chocolate, do you think it would be as good with a dark chocolate or mocha mousse?

    • thatshowiroll at #

      Certainly! Hum, mocha mousse sounds fabulous! thanks

  15. Elle at #

    That is one dangerous cake! Dangerous, as in, “I could eat three pieces in one day!”

  16. Carl LeGrice at #

    I made this cake for my own birthday (not as pathetic as it sounds, shared it with family and friends). The cake was a huge hit, several people took pictures. The only thing I’d change would be to reduce the almond extract to 1 teaspoon, I found it a little too pronounced. (To be fair, no one else had a probelm with it).

    • Glad you liked and made it for your birthday! Not everybody is a fan of almond extract, so it would be ok to reduce to 1 tsp; my husband, on the contrary, is a huge fan and love the almond accent ;)

  17. Carl LeGrice at #

    I also tinkered just a bit, I replaced 2 tablespoons of the flour with some hazelnut flour we bought at the Bellingham Farmers Market last Fall. And the white chocolate mousse was so easy I’m going to make it this summer when our raspberries are ripe (if we ever get summer)

    • The hazelnut flour sounds great Carl! And I think the white chocolate mousse and raspberries will be a perfect match. How nice!

  18. Ms. Devon at #

    17/8 cup of heavy cream. I’ve never heard of 7/8 can you translate that for me? I’m use to 1/8 cup 1/4 cup 1/2 cup 1/3 cup 2/3 cup and 1 cup.
    Can someone help me?

    • Sorry for not replying soon. Pookie helped with the answer while I was away with a newborn – 3/4 cup + 2 Tbsp. Thank you!

  19. pookie at #

    Ms Devon, it looks like 7/8 cup is = to 3/4 cup + 2 Tablespoons. Hope this helps! :)

    • That’s absolutely right! Thank you for the insight :)

  20. Likeafox at #

    I too made this cake for my own birthday last year, and I’m doing it again this year. The family loved it (like, seriously loved it) and so did I. Thanks so much for this recipe! :)

  21. Shannon S. at #

    I know this is just me but I was hoping you could help me. I made the mousse but when I mixed the melted chocolate with the whipped cream the chocolate started to set up in little pieces. I started over and tried it again and the same thing happened so I know its something I’m doing. I put my bowl and beaters in the freezer so they were nice and cold when I whipped the cream and the chocolate had cooled off some when I mixed them. Please help!

    • Hi Shannon. I mix just a little amount of the cream into the melted chocolate ate first, working very quickly. And then add this mixture into the the rest of the cream folding well. It incorporates very well. If it ends with a few little pieces of chocolate that solidifies again in contact with the cold cream, that’s ok, it just make it a little crunchy ;)

  22. Cassie M at #

    I was planning on making this cake but I can’t have wheat. How can I do this recipe with white flour?

    • You can substitute whole wheat for white flour in the same proportions as long as you use the same kind, in this case should be all-purpose flour. Have fun with the recipe!

  23. Andy at #

    Hi this cake looks fantastic, but I need a good tasty replacement for coffee as I really don’t like coffee at all ! Do you have any good replacement suggestions ??
    or anyone else got ideas ??
    I want it really chocolatey tasting in the sponge if poss.
    many thanks for a great looking cake. can’t wait to try it !

    • Hi, you can try to replace the coffee with some flavor tea of your preference. I did it once with red berry tea and I liked the berry hint it got. Or else, if you don’t find any flavor you’ll enjoy to combine, it always works with the just same amount of hot water. I hope you enjoy it, thanks!

  24. JaeRae84 at #

    OMG!!! This recipe was AMAZING! I made this cake for my friend’s birthday and it was gone within the hour! This cake was amazingly moist and flavorful. Instead of using almond extract, fearing that some would not care for it, I used hazelnut coffee. in hindsight, I should have probably used the hazelnut flour I saw suggested to make the hazelnut pop a bit more, but it was still delicious. Also, instead of decorating it with the white chocolate cut outs, I sprinkled a mixture of white and semi-sweet chocolate chips on the top and bottom of the cake. Thank you for sharing this recipe for it is definitely a keeper!

    • I’m so happy it was a hit on your party! Thank you for sharing your experience with it.

  25. Erica at #

    I followed the recipe to a “t,” and ended up with a delicious cake. Unfortunately, after I put the ganache on the top layer got heavy and pushed the mousse filling out so I ended up with a cake that has a significant “muffin top” problem. It was my first time working with ganache and it tastes and looks gorgeous, but I’m wondering if I should have decreased the mousse or let the ganache get cooler than room temperature. Any suggestions? I’d love to try the cake again!

    • Hi Erica! I’m glad you enjoyed baking and eating the cake. I’m sorry to hear you got a problem after putting the ganache. Did you chill the cake after spreading the mousse filling? It helps to keep everything in place. I hope you try it again soon with great success. Thank you!

  26. Shannon at #

    I made this cake and it was a HUGE success! I substituted gluten free flour for the whole wheat. Great recipe! Thanks for sharing:-)

    • Great to know that you were able to make it gluten-free without a problem! Thank you!

  27. amber at #

    It looks so yummy! I was wondering if this filling will hold up for a shaped cake ( teapot). I know freezing it will help keep its shape, but wondering if it still holds up and doesn’t sink after an hour or so at room temp?

    • I think it would do, although I never tried any other shape other than round. The filling doesn’t sink at room temperature but I always prefer any mousse very chill. Good luck!

  28. bethany at #

    I know this is an old feed. But hoping you can help me stlil. Do you think i could add fresh raspberry curd or preserves to this to make it white chocoate raspberry mouse?

    • Thats sounds a great combination! You can certainly try it. However, I would be careful to not add too much or it may flatten a bit the whipping cream and you don’t want to end up with a runny mousse. I’m used to add preserves to cream cheese frosting with great results but have never tried on mousses before. Please let me know how you succeed.Thanks!

  29. Tara at #

    I made the white chocolate mousse filling and topped my white (mix) cake with the ganache for my mother in law’s birthday. Everyone raved about how good it was. Thank you for the great recipes!

  30. Sara at #

    This looks delicious. What can I substitute for the coffee? Just water?

  31. Sunitha at #

    I have only one question. I saw the above recipe and I noticed that in chocolate cake you didn’t add butter? Why is that. Normally in all the cakes without butter the cake doesn’t come out soft.

  32. Instead of butter this cake has EVOO. It is incredibly soft and moist, believe me. Thanks for the comment!

  33. Sexton at #

    I’m using a different choc cake recipe cos I have to cover it with fondant but I’m just wondering if the mousse will be able to hold the weight of the cake, ganache and fondant?

  34. Tory at #

    Can I freeze the mousse? I don’t want it to break down after taking it out.

  35. Tory at #

    When you whip the heavy cream, make sure your bowl is nice and chilled (in the freezer). Don’t stop whipping until you get nice stiff peaks. Then, you take your cooled melted chocolate and mix it with 1/3 of a cup of the freshly whipped cream. Then you take that mixture and add it to the rest of the whipped cream and mix it on medium-high speed until the chocolate is well incorporated (should be much stiffer).

  36. Samantha at #

    If I wanted to use this mousse inside cupcakes, how many cupcakes do you think it would fill? If you don’t know, do you know about how many cups of filling this recipe makes?