In commemorating Bakeomaniac’s anniversary (which is my blog anniversary), I have made this luscious Chocolate Mousse Cake! Made with the finest dark chocolate, cocoa powder and lightly sweet Swiss Meringue Buttercream, I am really glad to be sharing this recipe with all of you!

As my usual style in recipes, I always do try to make it as easy as possible and this Chocolate Mousse Cake is no exception. However, things can get a little technical especially with the Swiss Meringue Buttercream.

As such and unfortunately, I can only briefly describe the steps for the Swiss Meringue Buttercream without an extensive troubleshooting guide. Nonetheless, do feel free to reach out to my socials and the comment section should you need help! The Swiss Meringue Buttercream can be intimidating for beginners.

In addition, to make sure to use your finest chocolates and cocoa powder if you want a good flavour payoff. An addition of hot coffee to chocolate cakes like this recipe helps a lot too to boost its richness!

I believe this Chocolate Mousse Cake recipe is easy to execute and yields great results. I hope all of you will enjoy this recipe idea and thank you for all your support thus far :-)!

Without further ado, the recipe!

Chocolate Mousse Cake Recipe
by Javier Tan June-02-2021

This Chocolate Mousse Cake is soft and silky and is sure to disintegrate in your mouth to leave you wanting more!


For Cake:

  • 1/2 Cup or 120g of Unsalted Butter, Melted (or Vegetable Oil)
  • 1/2 Cup + 2 Tablespoons or 130g of Granulated White Sugar (I used 135g)
  • 2/3 Cup or 160g of Milk, Room Tempearture
  • 1/4 Cup or 80ml of Coffee (Or 80ml water + 2 teaspoons of dissolved coffee granules)
  • 2 Eggs, large, 55g each
  • 1 and 1/2 Teaspoon or 6g of Baking Powder
  • 1/3 Cup of Cocoa Powder or 35g, Sifted
  • 1 and 1/2 Cup or 190g of All-Purpose Flour, Sifted
  • 1 Teaspoon or 5ml of Vanilla Essence
  • Pinch of salt

For Chocolate Swiss Meringue Buttercream:

  • Egg Whites from 4 Eggs, Separated
  • Pinch of Cream of Tartar
  • 1/2 Cup or 120g of Unsalted Butter, Softened
  • 1/2 Cup or 100g of Melted Chocolate
  • 1/4 Cup or 50g of Granulated White Sugar (I prefer caster / fine)


For the Cake:

  1. Preheat your oven to 180 degrees C and line your 7 or 8 inches round baking tins with parchment paper. I re-use my tin to make the 3 layers.
  2. Whisk together the cooled, melted butter and sugar together until well incorporated.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the coffee, vanilla, pinch of salt, and milk until a single consistency is formed.
  5. In a separate bowl, mix together the flour, baking powder and cocoa powder separately (dry ingredidents).
  6. Sift in the flour, cocoa powder, and baking powder half at a time and fold until it is of a single consistency. Do not over mix.
  7. Then, transfer the batter to 3 baking tin and bake for about 18 – 25 minutes or until a toothpick inserted comes out almost clean with just a couple of crumbs at most (Mine took 21 minutes). If you are re-using your tin, divide it roughly into three and remove the cake each time its out and have rested 10 minutes.
  8. Next, set aside the cake to cool for approx an hour before frosting.
  9. Serve and enjoy!

For Chocolate Swiss Meringue Buttercream:

  1. In a double boiler, heat up the egg whites at low heat and in a metal bowl. Once it is just very slightly whitened on the edges, remove it from heat.
  2. Whip the egg white as you would for a meringue until stiff peaks are formed (use the sugar here to aid you in making the meringue). Then, leave the bowl to cool if it is still warm.
  3.  Once cooled, continue beating the meringue at medium-high speed while mixing 1 tablespoon of butter in at a time until well incorporated each time before adding in the next tablespoon. It will get soupy initially but come together as you beat.
  4. Finally, whisk in 100g of melted chocolate and a touch of vanilla essence if using.
  5. Assemble the cake using the chocolate swiss meringue buttercream.


  • Prep time: 3 hours 20 mins
  • Cook time: 40 mins
  • Total time: 4 hour 20s
  • Yield: 1 x 3-Layer Chocolate Mousse Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. For troubleshooting or questions regarding the meringue buttercream please ask as it might not be easy to do it. I can refer to you more resources and help you out. Unfortunately do not have a video yet!
  5. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan