I love creating desserts that blend classic flavors with a touch of elegance. One of my absolute favorites is a simple yet delightful Vanilla Cake With Chocolate Mousse Filling.
Vanilla Cake With Chocolate Mousse Filling soft, tender crumb sets the perfect stage for the ultimate chocolate experience.
As I bite into the cake, the rich chocolate mousse filling surprises me every time. It adds a luscious creaminess that elevates the entire dessert.
I enjoy serving this Vanilla Cake With Chocolate Mousse Filling for special occasions or even just a cozy evening at home.
In this post, I’ll share my go-to recipe for Vanilla Cake With Chocolate Mousse Filling. Trust me; this Vanilla Cake With Chocolate Mousse Filling will impress everyone! Let’s get started.
Vanilla Cake With Chocolate Mousse Filling
Recipe Overview
Time Required
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 3 hours 10 minutes
Course: Dessert
Cuisine: American
Calories: Approx. 480 per slice
Yield: 12 slices
What You’ll Need For This Recipe
Kitchen Utensils Needed
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Whisk
- Measuring cups & spoons
- Rubber spatula
- 8-inch or 9-inch round cake pans (x2)
- Cooling rack
- Offset spatula (for assembling and decorating)
- Microwave-safe bowl (for ganache, optional)
- Cake turntable (optional)
Ingredients
For the Vanilla Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
For the Chocolate Mousse Filling
- 1½ cups heavy whipping cream, cold (divided)
- 1 tablespoon granulated sugar
- 6 ounces baking chocolate (milk or semi-sweet), chopped
- ¾ teaspoon gelatin powder
- 1 tablespoon water
For the Whipped Chocolate Ganache Topping
- ¾ cup heavy whipping cream, cold
- 8 ounces baking chocolate (milk or semi-sweet), chopped
- 1 tablespoon unsalted butter, cold
- 2 tablespoons granulated sugar
Instructions
Step 1: Prepare the Vanilla Cake
1. Preheat your oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans. In a large bowl, cream together softened butter and sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
4. Divide batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Chocolate Mousse Filling
1. In a small bowl, sprinkle gelatin over 1 tablespoon of cold water and let it sit for 5 minutes to bloom. Heat ½ cup of heavy cream in a saucepan until just simmering. Remove from heat, add chopped chocolate, and stir until smooth.
2. Microwave the bloomed gelatin for a few seconds until melted, then stir it into the chocolate mixture. Let cool to room temperature.
3. In a separate bowl, beat the remaining 1 cup cold cream and sugar until soft peaks form. Gently fold into the cooled chocolate until well combined.
4. Chill mousse for 30–60 minutes before using.
Step 3: Prepare the Whipped Chocolate Ganache
1. In a saucepan or microwave-safe bowl, heat heavy cream until just beginning to boil. Pour the hot cream over chopped chocolate and let sit for 1 minute.
2. Add cold butter and sugar, then stir until smooth and glossy. Chill the ganache for 15–20 minutes, then beat with a hand mixer until light and fluffy.
Step 4: Assemble the Cake
1. Place one cake layer on your serving plate. Spread the chilled chocolate mousse evenly on top. Place the second cake layer over the mousse and gently press down.
2. Use an offset spatula to frost the top and sides of the cake with the whipped chocolate ganache. Chill the assembled cake for at least 1 hour before serving to allow everything to set.
Special Note
Use a serrated knife to slice the cake cleanly once set. For extra flavor, brush the cake layers with a simple syrup or coffee syrup before adding the mousse. You can add chocolate chips or berries to the mousse for a fun twist.
Decorating Ideas For Your Vanilla Cake With Chocolate Mousse Filling
1. Chocolate Drip: Use extra chocolate ganache to create a drip effect around the edges of the cake. This adds an elegant touch and emphasizes the rich chocolate flavor.
2. Whipped Cream Swirls: Pipe whipped cream rosettes or swirls on top of the cake. This adds a light, airy contrast to the rich mousse and ganache.
3. Fresh Fruit Topping: Decorate the cake with fresh berries, such as strawberries, raspberries, or blueberries. They add color and a refreshing taste that complements the chocolate.
4. Chocolate Shavings: Create chocolate curls or shavings using a vegetable peeler on a chocolate bar. Scatter these on top for a sophisticated look.
5. Edible Flowers: Use edible flowers like pansies or violets to add a pop of color and a touch of elegance. They make the cake visually stunning and perfect for special occasions.
Tips And Tricks
1. Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter.
2. Don’t Overmix: Mix just until combined to keep your cake light and fluffy.
3. Chill the Mousse: Refrigerate the mousse for at least 30 minutes before using for better texture.
4. Make Ganache Ahead: Prepare ganache in advance and gently reheat before pouring.
5. Add Fresh Toppings: Use berries or chocolate shavings on top for a beautiful finish and added flavor.
Frequently Asked Questions
Can I use a different flavor of cake?
Absolutely! You can substitute the vanilla cake with any flavor you prefer, like almond or lemon, to add a unique twist.
How should I store the cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.
Can I make the mousse in advance?
Yes! You can prepare the chocolate mousse a day ahead and store it in the fridge. Just give it a gentle stir before using.
What can I use instead of eggs?
You can use flax eggs or applesauce as a substitute for eggs if you’re looking for a vegan option.
How can I make the cake more moist?
Adding a bit of sour cream or yogurt to the batter can enhance the cake’s moisture and flavor.
Is there a gluten-free option?
Yes, you can replace all-purpose flour with a gluten-free flour blend. Just ensure that your other ingredients are also gluten-free.
Conclusion
I can confidently say that this Vanilla Cake With Chocolate Mousse Filling is a true showstopper. The soft vanilla layers paired with the decadent mousse create a harmony of flavors and textures that I simply adore.
It’s perfect for any occasion, bringing joy to gatherings and celebrations alike. I hope you find as much pleasure in making and sharing this cake as I do.
Trust me, each slice is a little piece of happiness. Give it a try, and enjoy the delightful reactions from your friends and family!
Amazing Vanilla Cake Recipes For You
Honey Vanilla Cake Recipe – A Sweet Treat
Magic Vanilla Cake Recipe || Unique Dessert
Favorite Vanilla Olive Oil Cake
Eggless Vanilla Mug Cake Recipe – In 2 Minute
Vegan Vanilla Pound Cake || Fluffy and Moist
Vanilla Cake With Chocolate Mousse Filling
Equipment
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Whisk
- Measuring cups & spoons
- Rubber spatula
- 8-inch or 9-inch round cake pans (x2)
- Cooling rack
- Offset spatula (for assembling and decorating)
- Microwave-safe bowl (for ganache, optional)
- Cake turntable (optional)
Ingredients
For the Vanilla Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup whole milk
- 3½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
For the Chocolate Mousse Filling
- 1½ cups heavy whipping cream cold (divided)
- 1 tablespoon granulated sugar
- 6 ounces baking chocolate milk or semi-sweet, chopped
- ¾ teaspoon gelatin powder
- 1 tablespoon water
For the Whipped Chocolate Ganache Topping
- ¾ cup heavy whipping cream cold
- 8 ounces baking chocolate milk or semi-sweet, chopped
- 1 tablespoon unsalted butter cold
- 2 tablespoons granulated sugar
Instructions
Step 1: Prepare the Vanilla Cake
- Preheat your oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans. In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
- Divide batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Chocolate Mousse Filling
- In a small bowl, sprinkle gelatin over 1 tablespoon of cold water and let it sit for 5 minutes to bloom. Heat ½ cup of heavy cream in a saucepan until just simmering. Remove from heat, add chopped chocolate, and stir until smooth.
- Microwave the bloomed gelatin for a few seconds until melted, then stir it into the chocolate mixture. Let cool to room temperature.
- In a separate bowl, beat the remaining 1 cup cold cream and sugar until soft peaks form. Gently fold into the cooled chocolate until well combined.
- Chill mousse for 30–60 minutes before using.
Step 3: Prepare the Whipped Chocolate Ganache
- In a saucepan or microwave-safe bowl, heat heavy cream until just beginning to boil. Pour the hot cream over chopped chocolate and let sit for 1 minute.
- Add cold butter and sugar, then stir until smooth and glossy. Chill the ganache for 15–20 minutes, then beat with a hand mixer until light and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on your serving plate. Spread the chilled chocolate mousse evenly on top. Place the second cake layer over the mousse and gently press down.
- Use an offset spatula to frost the top and sides of the cake with the whipped chocolate ganache. Chill the assembled cake for at least 1 hour before serving to allow everything to set.