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Turn Your Favorite Chocolate Dessert Into A Rich And Indulgent Cake – It’s Our New Favorite!

Chocolate mousse is one of our favorite desserts when it comes to feeling indulgent, and let us tell you – things just got a whole lot better! We didn’t think it was possible to improve on the classic chocolate mousse, but we decided to give it a shot, just to see what would happen…. Well. Turning it into a cake turned about to be a seriously decadent and delicious endeavor that we are all too pleased with!

Basically your favorite traditional mousse, set atop a tasty, chocolate cookie crust, this is a dessert you can whip up ahead of time that will blow both guests and family members away. You’ve got to try it!

Turn Your Favorite Chocolate Dessert Into A Rich And Indulgent Cake - It's Our New Favorite!

Chocolate Mousse Cake

Yield: 1, 9-inch cake



  • 3 cups chocolate graham cracker crumbs
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons sugar
  • 1/4 teaspoon salt


  • 2 cups semi-sweet chocolate, roughly chopped (or use chocolate chips)
  • 1 1/2 cups heavy cream
  • 2 eggs, separated
  • 2 egg yolks
  • 1/4 cup powdered sugar
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • semi-sweet or dark chocolate shavings, garnish


  1. For the crust: combine graham cracker crumbs, sugar, salt and melted butter in a large bowl or the bowl of a food processor and mix until combined.
  2. Pour crust mixture into the bottom of springform pan and use your hands to press it into an even layer.
  3. Refrigerate crust until ready to fill.
  4. For the mousse: place chocolate and butter in a large, microwaveable bowl and microwave at 20-second increments, stirring in between, until chocolate is melted and smooth.
  5. Set chocolate aside until cooled, but still liquid.
  6. In a medium bowl, beat egg yolks with sugar and vanilla, then vigorously whisk mixture into the cooled chocolate.
  7. In a large bowl or mixer, beat egg whites until stiff peaks form, 5-7 minutes, then gradually (and gently) fold egg whites into the cooled chocolate mixture until incorporated.
  8. Rinse and dry your mixing bowl, then beat heavy cream until whipped and gently fold it into the mousse until incorporated.
  9. Pour chocolate mousse into your chilled graham cracker crust and place in the refrigerator for 2-6 hours, or until chilled.
  10. Release from pan, garnish with chocolate shavings, and serve cold.
  11. Enjoy!


Recipe adapted from That Skinny Chick Can Bake

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