Name: Black Forest Chocolate Mousse Cake
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Cuisine: European
Ingredients: For the cake layer:; 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 eggs; ¾ cup granulated sugar; ⅓ cup vegetable oil; ½ cup milk; 1 teaspoon vanilla extract; ½ cup hot water or brewed coffee; For the chocolate mousse:; 6 oz semi-sweet or dark chocolate, chopped; 1½ cups heavy cream (divided); 2 tablespoons powdered sugar; 1 teaspoon gelatin (optional); 2 tablespoons cold water (if using gelatin); For the cherry layer:; 2 cups pitted cherries (fresh, frozen, or canned); 2 tablespoons sugar; 1 teaspoon lemon juice; 1 tablespoon cornstarch; For topping:; Whipped cream or ganache; Extra cherries; Chocolate shavings or curls

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Black Forest Chocolate Mousse Cake is an elegant, decadent dessert that layers rich chocolate cake, fluffy chocolate mousse, and sweet-tart cherries in a showstopping presentation. Inspired by the classic Black Forest cake, this version adds a silky mousse layer that makes every bite feel luxurious and melt-in-your-mouth smooth. I love making this cake when I want to impress—it’s beautiful, bold, and irresistibly indulgent.

Why You’ll Love This Recipe

I love this cake because it combines the best of everything: soft chocolate cake, airy mousse, juicy cherries, and a touch of whipped cream or ganache to bring it all together. It’s less sweet than a traditional frosted cake but still rich and satisfying. The contrast between the mousse and cherries makes each bite feel light yet decadent. It’s perfect for special occasions—or anytime I want to treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake layer:

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Vegetable oil
Milk
Vanilla extract
Hot water or brewed coffee (to intensify the chocolate flavor)

For the chocolate mousse:

Semi-sweet or dark chocolate (chopped)
Heavy cream (divided)
Powdered sugar
Gelatin (optional, for stability)
Cold water (if using gelatin)

For the cherry layer:

Pitted cherries (fresh, frozen, or canned)
Sugar
Lemon juice
Cornstarch (to thicken)

For topping and garnish (optional):

Whipped cream or ganache
Extra cherries
Chocolate shavings or curls

Directions

Make the cake layer:
I preheat the oven to 350°F (175°C) and grease a round cake pan. In a large bowl, I whisk together dry ingredients, then add eggs, sugar, oil, milk, and vanilla. I mix until smooth, then stir in the hot water or coffee. I pour the batter into the pan and bake for about 25–30 minutes. After cooling, I level the cake if needed.
Prepare the cherry layer:
In a small saucepan, I combine cherries, sugar, lemon juice, and a bit of water. I simmer until juicy, then add cornstarch to thicken slightly. I let it cool completely before layering.
Make the chocolate mousse:
I melt the chocolate gently and let it cool slightly. Meanwhile, I whip the cream with powdered sugar until soft peaks form. If I want a firmer mousse, I bloom gelatin in cold water, melt it, and whisk it into the melted chocolate. I fold the whipped cream into the chocolate until smooth and airy.
Assemble the cake:
I place the cake layer in a springform pan or cake ring. I spread a layer of cherry mixture over the cake, then pour the mousse on top and smooth it out. I chill the cake for at least 4 hours or until the mousse is fully set.
Finish and garnish:
Once set, I remove the cake from the pan and decorate the top with whipped cream, chocolate shavings, and extra cherries.

Servings and timing

This cake serves 10 to 12 slices. It takes about 30 minutes to prep, 30 minutes to bake, and at least 4 hours to chill—so I usually make it ahead the day before I plan to serve it.

Variations

I sometimes add kirsch (cherry liqueur) to the cherry layer for a more traditional Black Forest flavor.
For a gluten-free version, I use a gluten-free chocolate cake base.
I’ve layered this in dessert cups for individual servings—perfect for parties.
Swapping dark chocolate for milk chocolate in the mousse gives it a milder, sweeter profile.
I’ve used cherry pie filling in a pinch when I need a shortcut.

Storage/Reheating

I store the cake in the refrigerator, covered, for up to 4 days. It holds its shape well and actually tastes better after sitting overnight. This cake doesn’t freeze well once assembled, but I’ve frozen the cake layer separately and added mousse and cherries fresh later.

FAQs

Can I make this cake ahead of time?

Yes, I almost always make it the day before so the mousse has time to fully set. It slices cleaner and tastes even better chilled.

Do I have to use gelatin in the mousse?

No, but gelatin helps it set firmly if I want neat slices. Without it, the mousse is softer but still delicious.

What kind of cherries work best?

I like using fresh or frozen sour cherries when I can find them, but canned cherries or cherry pie filling work in a pinch. I just adjust the sugar based on how sweet they are.

Can I skip the cake layer?

Yes, I’ve made this as a mousse-only dessert in cups with cherry compote and chocolate shavings on top—still rich and satisfying.

How do I get clean slices when serving?

I use a sharp knife dipped in hot water and wipe it clean between each cut. That helps get neat, bakery-style slices.

Conclusion

Black Forest Chocolate Mousse Cake is a decadent dessert that brings together rich chocolate, smooth mousse, and sweet cherries in every bite. I love how it feels luxurious yet light, making it perfect for celebrations or anytime I want to serve something truly special. Once I make it once, it always becomes a repeat favorite.