Chocolate Mousse Cake

Chocolate Mousse Cake I


  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup cocoa
  • 1/2 cup butter
  • 4 eggs, separated


  • 4 eggs, separated
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  • 1/4 lb. sweet chocolate, melted
  • 1/2 cup whipping cream
  • 1/4 cup powdered sugar


Sift together flour, sugar and cocoa. Cream butter and gradually add egg yolks. Add flour mixture to butter mixture and stir thoroughly. Beat egg whites until until stiff and fold in well. Bake in greased and floured 9 inch pan at 300 degrees F for about 35 minutes. When cool, remove from pan and slice horizontally into 2 thin layers. Fill and frost with chocolate mousse, which you have already chilled for at least 4 hours.

For Mousse: Place egg yolks, chocolate, whipping cream and sugar in electric blender. Blend at low speed for 2-3 minutes. Add egg whites and blend for 3 minutes more. Chill for at least 4 hours before frosting and filling cake.

By Robin from Washington, IA

Chocolate Mousse Cake II


  • 1 package chocolate sandwich cookies with fudge filling, finely crushed
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  • 1 cup sugar
  • 1 package semisweet chocolate chips (12 oz.)
  • 1 tsp. instant coffee
  • 4 eggs, separated
  • 3 cups heavy cream, whipped


Press cookie crumbs over bottom and side of greased 9 inch spring form pan. Bake at 325 degrees F for 10 minutes. Combine 1/2 cup sugar, 1/2 cup water, chocolate chips, and coffee in top of double boiler. Cook until chocolate melts, stirring to blend thoroughly. Stir a small amount of hot mixture into beaten egg yolks. Add egg yolks to hot mixture, mixing well; set aside to cool. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar gradually, beating until stiff. Fold gently into whipped cream. Fold egg white mixture into chocolate mixture. Pour into cooled chocolate crust. Freeze, covered, at least overnight. Thaw in refrigerator for 8 hours before serving.


By Robin from Washington, IA


January 26, 20080 found this helpful

Robin - is it safe to use uncooked eggs, as in the mousse recipe? Joan from Michigan

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