Chocolate Mousse Cake

This chocolate mousse cake is just simply to die for. I made it for my son’s 9th birthday this year and it didn’t last a couple of days. So moist, airy and light. An awesome chocolate mousse cake to say the least. If you are looking for a chocolate cake recipe, look no further, this is the one to make.
Chocolate mousse cake | Eat Good 4 Life

I think I have never made a chocolate cake that I liked so much. The house smelled great while baking it. I love real chocolate smell. I wish I could condense it and use it as air freshener or something.

After searching for quite some time through quite a few chocolate recipes I combined, tweaked, replaced, and substituted some of the ingredients and came up with my own sensational chocolate mousse cake version.

I decreased the sugar content by a lot, used coconut oil which has medium chain triglycerides that are digested differently, and used whole wheat pastry flour to increase the fiber content. I would have used flaxseed meal but exposing flaxseed meal to heat would destroy its properties.

When ever I don’t require to make a chocolate cake that has to be gluten free or vegan this is going to be my chocolate cake recipe to go for. However, if you need a gluten free chocolate cake recipe here is another recipe for you. Also super delicious.


Chocolate mousse cake | Eat Good 4 Life

Chocolate mousse cake | Eat Good 4 Life

Chocolate mousse cake | Eat Good 4 Life


Chocolate Mousse cake

Miryam's original recipe

Yield: 10-12 servings



  • 1 cup heavy cream
  • 2 tbsp cocoa powder
  • 3 tbsp maple syrup



Preheat your oven to 350F. Line two 9 inch round cake baking pans with unbleached parchment paper and set aside.

In a large mixing bowl add the eggs, sugar, coconut oil, vanilla and warm water with the expresso powder dissolved in it and mix with a wire whisk. Add the melted chocolate gradually whisking at the same time if possible. Add the rest of the ingredients and combine. If you like you can add a stand mixer if you like.

Divide the cake batter between the prepared cake pans and bake for 25-30 minutes or until a tester comes out clean.

Cool in the pan for 15-20 minutes before letting the cake cool completely on a wire rack.

On the meantime, place the maple syrup and heavy cream in a large mixing bowl and beat until stiff picks form. A the cocoa powder and fold with a spatula.

To assemble the cake. Place one cake layer previously baked in a cake stand and spread half the mouse over it. Top with second cake layer and spread the top of the cake with the remainder of the chocolate mousse.

Decorate as desired.
Screen Shot 2015-05-27 at 5.06.04 PM

 Nutrition facts calculate based on the recipe giving 12 servings

Related Posts


  1. mmmm i love cream puffs ! i would definitely wanna try that :D :)

  2. ahh I haven’t had cream puffs in years and I’ve never tried making my own. Yours look perfect!

  3. Ooooooooooooooooohhhhh! Que bo!!!!! No he fet mai lioneses, ho tinc pendent, i m’agraden taaaaaaaaaaant! Hauré de posar-m’hi aviat, el meu blog i la meva panxa necessiten una recepta de lioneses, i les de trufa són les meves preferides.
    Una abraçada!

  4. I love cream puffs, these ones look delicious!

  5. Cool! I’ve switched to wheat flour for most of my baking now and I was just wondering the other day how well it would work with cream puffs. Nice to know it worked perfectly. I’ll have to give it a try.

  6. These are so cute, and I love the idea of a whole wheat pate a choux!

  7. Hi,if i don’t have whole wheat pastry flour…what can i replace it for? Thanks!

  8. Tracey,

    you can use all purpose flour, let me know how they turn out.

    thanks for visiting my blog

  9. Mine looked great, until I turned off the oven and opened the door a crack – they sun – suggestions?

  10. Nancyandnic,

    I am so sorry they didn’t work out for you. That stinks. I have not made them in a while but I was planning on making them soon for a gathering.

    The reason that I am thinking of for why your cream puffs deflated is the oven temperature. There are three important phases of baking these, a brief initial high heat phase, a longer lower heat phase, and a brief slow cooling phase.

    I have found a link that explains very well the problems that can come with making cream puffs. Check it out

    While I have never have had the problem of deflated cream pufss I could probably have this in the future so this is very informative for me as well.

    Thanks for visiting my blog and I am sorry your cream puffs deflated :-( Hope this answer helps!!

  11. I made them again – before your reply – I had put in an extra half cup of flour in the first batch :). They worked the second time round, I also lowered the temp to 410 for the first 15 mins as the bottoms got burnt the first time too.

    Thanks for the reply.

Leave a Reply

Your email address will not be published. Required fields are marked *