Welcome to my little corner of the internet! Today, I’m so excited to share one of my absolute favorite desserts with you: Milk Chocolate Mousse Cake. If you’re a chocolate lover like me, you are in for a real treat. This cake is rich, dreamy, and surprisingly easy to make at home. Get ready to impress your friends and family (or just yourself!) with this amazing Milk Chocolate Mousse Cake.
Why You Will Love This Recipe
Let me tell you, this Milk Chocolate Mousse Cake is not just any cake. It’s special. What makes it so good? First off, the texture is incredible. You get a moist, tender chocolate cake topped with the lightest, airiest milk chocolate mousse. It’s like eating a cloud of chocolate! The flavor is also spot on. We’re using milk chocolate, so it’s sweet and comforting without being too intense. It’s the perfect balance of rich chocolate flavor and delicate mousse texture. Plus, while it looks fancy, this homemade Milk Chocolate Mousse Cake is actually quite straightforward to make. I’ve broken down each step to make it super easy for you, even if you’re not a baking pro. Trust me, this decadent Milk Chocolate Mousse Cake will become your go-to dessert for any special occasion, or just when you need a little chocolate happiness in your life.
Ingredients
Here’s everything you’ll need to make this delicious Milk Chocolate Mousse Cake. Make sure you have all your ingredients measured out and ready to go before you start!
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
- For the Mousse:
- 1 ½ cups heavy cream, cold
- 8 ounces milk chocolate, finely chopped
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Let’s bake this amazing Milk Chocolate Mousse Cake together!
- Get Started with the Cake
First things first, let’s get our cake ready. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will prevent the cake from sticking. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to break up any clumps of cocoa powder. - Mix the Wet Ingredients
In another bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk it all until it’s well combined. - Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. Now, slowly pour in the hot coffee while mixing. The batter will be thin, don’t worry, that’s normal!
- Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cake layers are completely cool before you start making the mousse. - Make the Milk Chocolate Mousse
While the cake layers are cooling, let’s make the mousse. In a saucepan, heat the heavy cream over medium heat until it’s just about to simmer – you’ll see small bubbles around the edges. Don’t let it boil! Remove the cream from the heat and add the finely chopped milk chocolate. Let it sit for a minute to soften the chocolate. Then, stir gently until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla extract. - Chill the Mousse Mixture
Pour the milk chocolate mixture into a bowl, cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until the mousse is thickened but still spreadable. It should be like a thick pudding consistency.
- Assemble the Milk Chocolate Mousse Cake
Once the cake layers are completely cool and the mousse has chilled, it’s time to put it all together! If your cake layers are uneven, you can use a long serrated knife to level the tops. Place one cake layer on your serving plate or cake stand. Spread about half of the milk chocolate mousse evenly over the top. Place the second cake layer on top of the mousse. Frost the top and sides of the cake with the remaining mousse. You can swirl it for a pretty look! - Chill the Assembled Cake Again
Refrigerate the assembled Milk Chocolate Mousse Cake for at least another hour to allow the mousse to set completely and the flavors to meld together. This chilling time is important for the best texture and taste.
Serving Suggestions
This Milk Chocolate Mousse Cake is truly wonderful on its own, but there are a few simple ways to make it even more special when you serve it. For a touch of freshness and a beautiful contrast to the rich chocolate, add some fresh berries like raspberries or sliced strawberries on top or on the side. A light dusting of cocoa powder or some chocolate shavings also makes for a lovely presentation. You can even drizzle a little extra melted milk chocolate over the top for an extra chocolatey touch. This cake is perfect for so many occasions! Serve it as a show-stopping dessert at birthday parties, family gatherings, holiday celebrations, or any time you want to impress your guests (or just treat yourself!). It’s a guaranteed crowd-pleaser that everyone will love.
Storage and Reheating
Got leftovers? Lucky you! To store your Milk Chocolate Mousse Cake, simply place it in an airtight container and keep it in the refrigerator. It will stay fresh and delicious for up to 3-4 days. Because it’s a mousse cake, reheating isn’t necessary or recommended. Just take it out of the fridge about 15-20 minutes before you plan to serve it. This will allow the mousse to soften slightly and bring out the best flavor. Freezing this cake is not ideal as the mousse texture can change, but it’s best enjoyed fresh from the fridge within a few days.
Key Details
Here’s a quick rundown of the important details to help you plan your baking:
- Prep Time: 30 minutes
- Bake Time: 30-35 minutes
- Chill Time: 2-3 hours (minimum)
- Total Time: Approximately 3-4 hours (including chilling)
- Servings: 12 servings
- Equipment: Mixing bowls, measuring cups and spoons, whisk, spatula, electric mixer (optional, but helpful), two 9-inch round cake pans, toothpick, serving plate.
I hope you love making and enjoying this Milk Chocolate Mousse Cake as much as I do! It’s a truly special dessert that’s perfect for any chocolate craving. Happy baking!
Milk Chocolate Mousse Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
- 1 ½ cups heavy cream cold
- 8 ounces milk chocolate finely chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined. Slowly pour in hot coffee while mixing.
- Divide batter evenly between cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For the mousse, heat heavy cream over medium heat until just about to simmer. Remove from heat and add chopped milk chocolate. Let sit for a minute, then stir until smooth and glossy. Stir in vanilla extract.
- Pour mousse mixture into a bowl, cover with plastic wrap (pressing onto surface), and refrigerate for at least 2 hours, or until thickened but spreadable.
- Level cake layers if uneven. Place one layer on a serving plate, spread half of the mousse over top. Place the second layer on top, and frost the top and sides with remaining mousse.
- Refrigerate assembled cake for at least another hour to set the mousse.
