This is the perfect milk chocolate mousse cake for any chocolate lover. It’s creamy, smooth, incredibly soft, and delicious—ideal for any occasion, whether it’s a birthday, celebration, or simply enjoying a sweet little treat.
To make this homemade milk chocolate mousse cake, we’re using the base from our classic chocolate cake recipe.
My sister and I had been talking about making a chocolate mousse cake, but we couldn’t decide whether to make a white chocolate mousse cake or a three-layer cake. In the end, we settled on a rich milk chocolate mousse cake. Lol!
Stay tuned because we’ll be posting both versions soon too!
More no bake recipes:
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- Tiramisu
What you’ll love about this recipe
What You’ll Love About This Easy Milk Chocolate Mousse Cake Recipe (I Love It Too!):
- It’s incredibly easy to make—no complicated steps involved!
- The mousse has an airy, creamy texture that’s absolutely perfect.
- It’s ideal for any occasion, and everyone will be impressed when they try it!
Watch how to make milk chocolate mousse cake
Here’s the video tutorial on how we made this recipe. It will guide you through the process if needed, and you’ll also be able to find this video later when you’re reading the recipe!
Before you start with this Recipe:
Before we start with this recipe, here’s an explanation of the equipment and ingredients, along with any possible substitutions. Remember, the quantities of the ingredients and the step-by-step instructions are on the recipe card below. Scroll down a little, and you’ll find it easily!
Milk Chocolate Mousse Cake Ingredients
- Heavy Cream: Must have at least 35% fat content for the mousse.
- Granulated Sugar: Sweetens both the cake and the mousse.
- Milk Chocolate: Use high-quality milk chocolate (or substitute with dark chocolate if preferred).
- Cocoa Powder: Adds a rich chocolate flavor to the cake.
- All-Purpose Flour: The base of the cake.
- Baking Powder and Baking Soda: A combination of both helps the cake rise and become fluffy.
- Egg: Binds the cake ingredients together.
- Hot Milk: Adds moisture to the cake batter.
- Sunflower Oil: Keeps the cake moist (can substitute with melted butter or margarine).
- Gelatin Sheets: Helps the mousse hold its shape.
- Egg Yolks: Adds richness and stability to the mousse.
Necessary equipment
Here’s a list of equipment you’ll need to make the best milk chocolate mousse cake:
- Baking Pan: We’ll use this to bake the chocolate cake base and also to assemble the mousse cake.
- Clear Acetate Cake Collar Roll (Optional): This will help make the cake look more polished and professional. Place it around the sides of the cake, and remove it when ready to serve.
- Mixing Bowls: You’ll need different bowls for different elaborations on this cake.
- Electric Mixer or Whisk: To whip the heavy cream to the perfect consistency.
- Spatula: For gently folding the mousse ingredients together.
- Saucepan: To heat the cream for the ganache.
- Knife: For slicing and serving the cake.
- Sieve: for the ‘custard’.
Pan size for this delicious Milk Chocolate Mousse Cake
Even though our favorite pan size is 17 x 6 cm, it wasn’t available when we made this recipe. Instead, we used a slightly larger pan, 19 x 6 cm, and it worked just as well!
We line our pan with wet parchment paper. Cut the paper slightly larger than the pan size, wet it, and place it in the pan. Then, dry the top lightly with a paper towel. If the paper is wet, it attaches to the sides easily. We will remove the parchment paper effortlessly later.
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How to prepare the Chocolate cake base
To create the perfect classic milk chocolate mousse cake, we’ll start by making a delicious chocolate cake base. We’re using the same recipe as our decadent chocolate cake, but with reduced portions and a shorter baking time. It always turns out beautifully delicious!
I love this recipe because all we do is mix and bake! No complicated steps, no whipping eggs—nothing! It’s so simple and delicious.
Time stamps
Time stamps to make this luxurious milk chocolate mousse cake:
- Preparation of chocolate Cake: 5 to 7 minutes.
- Baking Time: 25 to 30 minutes at 170°C (338°F), depending on your oven.
- Prepare the Mousse: 15 minutes.
- Build the Cake: 10 minutes.
- Refrigerate: At least 6 hours.
- Ganache: 6 to 10 minutes.
- Total Time: Approximately 7 to 8 hours (including refrigeration).
The Best Tips for Making the Perfect Milk Chocolate Mousse
- Prepare the Cake First: Bake and cool the cake completely before adding the mousse. This ensures the mousse doesn’t melt when poured over the cake.
- Use High-Fat Cream: Use heavy whipping cream with at least 35% fat content. Lower fat percentages won’t whip properly and won’t work for this recipe.
- Whip Cream to Soft Peaks: Avoid over-whipping the cream—stop at soft peaks. The cream will continue to mix when folded into the mousse, and over-whipping can cause it to curdle.
- Melt Chocolate Properly: If the chocolate doesn’t fully melt during a step, use the bain-marie (double boiler) method to avoid curdling.
- Fix Broken Ganache: If your ganache splits or becomes too oily, you can fix it:
- If the ganache is still hot, add more chocolate. Or add a bit of warm milk and mix gently.
- Avoid High Heat with Chocolate: When using the bain-marie method, never let the water boil. High temperatures can cause the chocolate to split or the ganache to break.
- Keep Chocolate Dry: After using the bain-marie, dry the bottom of the bowl thoroughly. Any water or humidity that gets into the chocolate can ruin its texture and appearance.
FAQs
A milk chocolate mousse cake is a decadent dessert made with a rich chocolate cake base, topped with a creamy and airy milk chocolate mousse. It’s often finished with a glossy chocolate ganache or whipped cream for an elegant touch.
Yes! This cake is perfect for making ahead. It needs to refrigerate for at least 6 hours to set, so it’s ideal for preparing a day in advance. Store it in the fridge until ready to serve.
Use high-quality milk chocolate with at least 30% cocoa content for the best flavor and texture.
Absolutely! You can substitute milk chocolate with dark or white chocolate for a different flavor profile. Adjust the sweetness level accordingly, as dark chocolate is less sweet and white chocolate is sweeter.
Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. Avoid freezing, as the mousse texture may change.
Step-by-Step Milk Chocolate Mousse Cake Recipe
Chocolate cake:
- Preheat the oven to 170°C (338°F).
- Warm the milk until it’s very hot. In a mixing bowl, combine sugar, cocoa powder, all-purpose flour, baking powder, and baking soda.
- Once mixed, add one egg and oil and mix. The batter will be thick. Slowly pour the hot milk into the batter while mixing continuously to prevent cooking the eggs.
- Pour the batter into a lined baking pan and bake for 25 to 30 minutes. Check if the cake is fully cooked by inserting a wooden toothpick into the center—it should come out clean or a few moist crumbs.
- Let the cake cool completely. Then, carefully cut off the top crust to create a soft cake base. Remove the parchment paper gently, as this cake tends to crumble.
- Place the cake back into the pan and line the sides with a clear acetate collar or plastic wrap to prepare for the mousse layer.
Milk Chocolate Mousse:
- In a pan, combine most of the sugar (reserve about 2 tablespoons for whipping the cream) and milk. Bring to a boil.
- In a separate bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the yolks while whisking continuously to temper the eggs.
- Pour the mixture back into the pan and cook on low heat for about 3 minutes, stirring constantly.
- Place chopped milk chocolate in a bowl and pour the hot mixture over it through a sieve to ensure a smooth texture. Mix until the chocolate is fully melted.
- Hydrate 2 gelatin sheets in cold water, then add them to the chocolate mixture. Stir until fully dissolved.
- Whip the heavy cream with the reserved sugar until soft peaks form. Use a whisk or electric mixer.
- Gently fold the whipped cream into the chocolate mixture, being careful not to overmix.
- Spread a thin layer of chocolate spread or ganache over the cake base. Pour the mousse on top, tap the pan to remove air bubbles, and refrigerate for at least 6 hours to set.
Chocolate ganache
- To make the ganache, heat heavy cream until it boils, then pour it over chopped chocolate. Mix until smooth and glossy.
- Decorate the cake with the ganache, chocolate shavings, or fresh berries for a touch of freshness.
Hello! If you try this recipe, we’d love to hear from you! Please leave us a review and a little comment—it helps us SO MUCH! If you have any questions, feel free to ask, and I’ll do my best to answer them as quickly as possible. Happy baking!
How to Make a Milk Chocolate Mousse Cake at Home
Equipment
- Baking pan
- Clear Acetate Cake Collar Roll (Optional)
- Electric Mixer or Whisk
- Spatula
- Saucepan
- Knife
- Sieve
Ingredients
Chocolate cake
- 140 grams granulated sugar
- 32 grams cocoa powder
- 75 grams all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 95 grams milk Hot
- 46 grams sunflower oil
- 2 tablespoons chocolate ganache or chocolate spread
chocolate mousse
- 2 egg yolks
- 250 grams milk
- 59 grams granulated sugar
- 270 grams milk chocolate
- 2 gelatin sheets
- 300 grams heavy whipping cream 35% fat
Chocolate ganache
- 100 grams milk chocolate
- 100 grams heavy whipping cream 35% fat
Instructions
Chocolate cake:
- Preheat the oven to 170°C (338°F).
- Warm the milk until it’s very hot. In a mixing bowl, combine sugar, cocoa powder, all-purpose flour, baking powder, and baking soda.
- Once mixed, add one egg and oil and mix. The batter will be thick. Slowly pour the hot milk into the batter while mixing continuously to prevent cooking the eggs.
- Pour the batter into a lined baking pan and bake for 25 to 30 minutes. Check if the cake is fully cooked by inserting a wooden toothpick into the center—it should come out clean or a few moist crumbs.
- Let the cake cool completely. Then, carefully cut off the top crust to create a soft cake base. Remove the parchment paper gently, as this cake tends to crumble.
- Place the cake back into the pan and line the sides with a clear acetate collar or plastic wrap to prepare for the mousse layer.
Milk Chocolate Mousse:
- In a pan, combine most of the sugar (reserve about 2 tablespoons for whipping the cream) and milk. Bring to a boil.
- In a separate bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the yolks while whisking continuously to temper the eggs.
- Pour the mixture back into the pan and cook on low heat for about 3 minutes, stirring constantly.
- Place chopped milk chocolate in a bowl and pour the hot mixture over it through a sieve to ensure a smooth texture. Mix until the chocolate is fully melted.
- Hydrate 2 gelatin sheets in cold water, then add them to the chocolate mixture. Stir until fully dissolved.
- Whip the heavy cream with the reserved sugar until soft peaks form. Use a whisk or electric mixer.
- Gently fold the whipped cream into the chocolate mixture, being careful not to overmix.
- Spread a thin layer of chocolate spread or ganache over the cake base. Pour the mousse on top, tap the pan to remove air bubbles, and refrigerate for at least 6 hours to set.
Chocolate ganache
- To make the ganache, heat heavy cream until it boils, then pour it over chopped chocolate. Mix until smooth and glossy.
- Decorate the cake with the ganache, chocolate shavings, or fresh berries for a touch of freshness.
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Tiene una pinta buenísima, voy a hacerlo para un cumple mañana mismo!