A Complete Guide to Chocolate Mousse Chiffon Cake Recipe
Published: 13 Feb 2026
If you love rich chocolate but prefer cakes that feel light and not heavy, this chocolate mousse chiffon cake is for you. It has soft, airy chocolate chiffon layers and a smooth chocolate mousse filling that tastes creamy and bold. The best part is the balance. You get a deep chocolate flavor, but every bite still feels fluffy and clean.
This post walks you through every step in a clear, home-kitchen way. Follow it once, and you’ll feel confident making it again for birthdays, dinner parties, or a simple weekend treat. And when you’re ready for more baking ideas, be sure to check the homepage for more food recipes.
What Makes This Cake Special
A chiffon cake is known for being light and springy, but still moist. It uses oil instead of butter, which helps it stay soft even after chilling. What gives chiffon cake its “lift” is whipped egg whites folded into the batter. That whipped air is what makes the crumb feel like a soft cloud.
Now pair that with chocolate mousse. Mousse is a creamy filling made by folding melted chocolate into whipped cream. It tastes rich, but it’s not as heavy as a thick frosting. Together, the cake and mousse create a dessert that feels fancy, yet is very doable at home.
Chiffon cake vs sponge cake vs butter cake
Chiffon cake is oil-based and stays moist longer. Sponge cake is also airy, but it can feel drier. Butter cakes are rich and tender, but they are heavier and can feel more filling. If you want a chocolate cake that feels light and elegant, chiffon is a great choice.
Why mousse works so well with chiffon
Chiffon layers are soft and gentle, so a creamy mousse slides in perfectly between them. The mousse adds richness without making the cake feel dense. Once chilled, the mousse holds its shape, so you get neat slices that look beautiful on a plate.
Recipe Snapshot
This recipe is written for home bakers and gives you the timing you need to plan your day.
Time and servings
- Prep time: about 35–45 minutes
- Bake time: about 25–35 minutes
- Cooling time: about 45–60 minutes
- Chill time (mousse + assembly): at least 4 hours, overnight is even better
- Servings: 10–12 slices (8-inch cake)
Skill level
You do not need advanced skills, but you do need to follow a few key steps carefully. The most important parts are whipping egg whites properly and folding gently to keep the batter airy.
Ingredients You’ll Need
This cake uses simple ingredients, but each one has a job. Measure carefully and take your time. Good baking is often about small details.
Ingredients for the Chocolate Chiffon Cake Recipe
- Cake flour (or all-purpose flour): Cake flour makes a softer crumb. If you only have all-purpose flour, you can still use it. The cake will be slightly less delicate but still good.
- Cocoa powder: This gives the cake its chocolate base. Natural cocoa tastes slightly sharper. Dutch-process cocoa tastes smoother and darker. Both work.
- Baking powder + baking soda: These help the cake rise and stay light.
- Salt: A small amount makes chocolate taste stronger and more balanced.
- Granulated sugar: You’ll split it between the batter and the egg whites.
- Eggs (separated): You need yolks for richness and whites for the airy lift.
- Neutral oil: This keeps the cake moist, even after chilling. Use canola, sunflower, or another neutral oil.
- Milk or water: Either works. Milk adds a slightly richer taste.
- Vanilla extract: Optional, but it makes the chocolate flavor taste rounder and warmer.
Ingredients for the chocolate mousse filling
- Chocolate (semi-sweet or dark): Choose something you like eating. Better chocolate gives a better mousse.
- Heavy cream: This is whipped to create the mousse texture.
- Optional gelatin (for extra stability): This helps the mousse stay firm for clean slicing, especially in warm weather.
- Optional instant coffee or espresso powder: This does not make the cake taste like coffee. It simply makes the chocolate taste deeper.
Optional finishes and frosting paths
You can finish this cake in a few ways depending on your style:
- A simple whipped cream finish for a light look
- Chocolate Chiffon Cake With Chocolate Frosting (a ganache-style finish)
- Chocolate Chiffon Cake With Cream Cheese Frosting (tangy and balanced)
If you enjoy collecting Chiffon Cake Recipes, this one is a strong base to keep in your rotation. It also fits nicely into Chiffon Cake Dessert Ideas when you want something impressive but not overly heavy.
Tools and Pan Setup
You do not need special equipment, but a few basics will make the process smooth.
Helpful tools
- Two mixing bowls (one must be clean and dry for egg whites)
- Hand mixer or stand mixer
- Whisk
- Fine sieve (for sifting cocoa and flour)
- Rubber spatula (for folding)
- Two 8-inch round cake pans (or three if you want thinner layers)
- Parchment paper for pan bottoms
- Cooling rack
- Offset spatula (nice for smoothing mousse, but not required)
A simple pan prep rule that helps chiffon rise
Chiffon batter needs something to “cling” to as it rises. If the sides are too greasy, it can slip and not rise as well. For layer pans, a good home-friendly method is to line the bottom with parchment and keep the sides lightly greased or not greased at all, depending on your pans.
If your pans tend to stick, lightly grease and then dust with cocoa. If your pans release easily, just parchment on the bottom often works best. Either way, do not over-grease the sides.
How To Make Chocolate Chiffon Cake
This section is the heart of the cake layers. Read it once before you start. Then bake with calm and focus. The goal is a batter full of air that bakes up tall and soft.
Step 1: Prep your oven and pans
Preheat your oven to 325°F (165°C). Place the rack in the middle so the cake bakes evenly.
Line the bottom of your cake pans with parchment circles. If you prefer, lightly grease the sides or dust them with cocoa. Set pans aside.
Also, separate your eggs while they are cold (it’s easier), then let the whites sit at room temperature for about 15 minutes. Room-temp whites whip better.
Step 2: Sift and mix the dry ingredients
In a medium bowl, sift together:
- flour
- cocoa powder
- baking powder
- baking soda
- salt
Sifting matters here. Cocoa often has small lumps, and sifting helps your batter stay smooth. After sifting, whisk the dry mix for 10 seconds so everything is evenly blended.
Step 3: Make the yolk batter base
In a large bowl, whisk together:
- egg yolks
- part of the sugar (save the rest for the egg whites)
- oil
- milk or water
- vanilla (if using)
Whisk until the mixture looks smooth and slightly glossy. This takes about 30–45 seconds by hand. Now add the dry ingredients into the yolk mixture in two additions. Stir gently until you no longer see dry flour streaks.
Stop mixing as soon as it’s smooth. Over-mixing can make the cake less tender.
Step 4: Whip the egg whites to the right stage
This step decides how airy your cake becomes.
In a clean, dry bowl, add the egg whites. Start mixing on medium speed until they look foamy, like light bubbles. Now slowly add the remaining sugar, a little at a time.
Keep whipping until you reach stiff peaks. Stiff peaks mean when you lift the whisk, the egg white peak stands up and holds its shape. It should look glossy and smooth, not dry or clumpy.
Important tip: If your egg whites look grainy, dull, or start to clump, they are overwhipped. Overwhipped whites can cause a cake to rise and then collapse.
Step 5: Fold the egg whites into the chocolate batter
Folding means you mix gently to keep the air you worked hard to build.
Start by adding about one-third of the whipped egg whites into the chocolate batter. Stir gently to lighten the batter. This first mix can be a bit more flexible.
Now add the remaining egg whites in two parts. Use a rubber spatula and fold like this:
- Cut down through the center
- Sweep along the bottom
- Lift the batter and fold it over the top
- Rotate the bowl and repeat
Go slow and steady. Stop folding as soon as you don’t see white streaks. A few tiny streaks are better than overmixing.
Step 6: Fill the pans and bake
Pour the batter into your prepared pans. Tap each pan gently on the counter once or twice to pop big air pockets. Do not slam the pans.
Bake at 325°F (165°C) until the center springs back lightly when touched and a toothpick comes out with a few moist crumbs (not wet batter). This often takes:
- 25–30 minutes for thinner layers
- 30–35 minutes for thicker layers
Do not open the oven door early. Sudden temperature changes can cause sinking.
Step 7: Cool the cakes properly
Let the cakes cool in the pan for about 10–15 minutes. Then run a thin knife around the edge and turn them out onto a rack.
Let them cool completely before assembling. If you assemble while warm, the mousse can melt and slide.
Troubleshooting for a Moist Chocolate Chiffon Cake
If something goes wrong, it usually has a simple cause. This section helps you fix it next time.
Cake collapsed in the middle
This usually happens when the cake is slightly underbaked or the egg whites were overwhipped. Bake until the center feels set and springs back. Also fold gently so you do not knock out all the air.
Cake feels dry
Dry cake usually means it was baked too long or the flour was packed too tightly in the measuring cup. Spoon flour into the cup and level it off. Also keep an eye on bake time in the last 5 minutes.
Big holes in the crumb
Big holes can happen when the batter isn’t folded evenly or when you tap the pan too hard. Fold carefully and tap lightly.
Cake stuck to the pan
If your pans are sticky, parchment on the bottom helps a lot. Running a knife around the edge while the cake is still slightly warm can also help.
Chocolate Mousse Filling That Slices Clean
A good mousse filling should be smooth, creamy, and stable enough to layer without spilling. The method below gives you a mousse that sets nicely in the fridge.
Choose your mousse style
For this cake, a simple chocolate mousse is the easiest and most reliable. It is made from melted chocolate folded into whipped cream. If you want extra stability for warm weather or sharp slices, use the optional gelatin step.
Step-by-step mousse method
- Chop the chocolate into small pieces and place it in a heat-safe bowl.
- Melt it gently. You can microwave in short bursts (15–20 seconds at a time) and stir between, or melt over a pot of barely simmering water.
- Let the chocolate cool slightly. It should be warm but not hot. If it’s hot, it can melt the whipped cream and make the mousse runny.
- Whip the heavy cream in a cold bowl until it forms medium peaks. Medium peaks mean the cream holds shape, but the tip still bends slightly.
- Fold together. Add a small scoop of whipped cream into the chocolate and stir to loosen it. Then pour the chocolate mixture into the remaining whipped cream and fold gently until smooth.
At this point, the mousse will look creamy and thick, but still soft. It will firm up as it chills.
Optional: How to stabilize mousse with gelatin
This is optional, but helpful if your kitchen is warm or you want very clean slices.
- Sprinkle 1 teaspoon gelatin over 1 tablespoon cool water in a small bowl. Let it sit for 5 minutes.
- Warm it gently for a few seconds until fully melted and clear. Do not boil.
- Stir the melted gelatin into the slightly cooled melted chocolate before you fold with cream.
This small step can make the mousse set more firmly.
Assemble the Chocolate Mousse Chiffon Cake
Assembly is easier if you work with cold components. Make sure your cake layers are fully cool and your mousse is thick enough to spread.
Prep your layers
If the cake tops are domed, level them gently with a serrated knife. Take your time. A flat layer stacks better and looks cleaner.
If you want extra moisture, you can brush the layers with a light syrup (equal parts sugar and water warmed until dissolved). This is optional, because chiffon cake is already moist.
Fill, stack, and chill
Place one cake layer on a serving plate or cake board. If you have a springform ring or a cake ring, you can use it around the cake for extra support, but it is not required.
Spread a thick layer of mousse over the first layer. Keep it even and smooth. Add the second layer and repeat.
Once stacked, chill the cake for at least 4 hours, and overnight if you can. Chilling helps the mousse set and makes slicing much easier.
Finish the outside
You have a few clean options:
- Leave it as a simple “naked” cake and pipe mousse or whipped cream on top
- Frost with whipped cream for a light finish
- Add a chocolate ganache coat for a deep chocolate look
If you frost, chilling the cake first is still the best move. Cold cake is easier to coat neatly.
Frosting Options Readers Love
This section gives you flexible finishing choices. Pick what fits your style and time.
Chocolate Chiffon Cake With Chocolate Frosting
A ganache-style frosting looks glossy and tastes rich. To make it, heat heavy cream until steaming (not boiling), pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Cool until thick enough to spread.
This finish is bold and chocolate-forward. It pairs beautifully with the mousse filling.
Chocolate Chiffon Cake With Cream Cheese Frosting
Cream cheese frosting adds a gentle tang that balances the chocolate. It’s a great choice if you prefer a frosting that isn’t overly sweet.
To keep it smooth, use softened cream cheese and softened butter, then beat with powdered sugar and a splash of vanilla. Keep it chilled so it stays firm.
A light whipped finish
Whipped cream is the lightest option and matches the chiffon texture well. Whip cold heavy cream with a little powdered sugar until it holds its shape. For extra stability, you can add a spoon of cream cheese or a small amount of gelatin, but even plain whipped cream works well if the cake stays chilled.
Chiffon Cake Dessert Ideas
Once you’ve mastered this cake, you can take the same idea and create many fun variations. This is one of the easiest ways to keep your desserts exciting without learning a whole new method each time.
Simple serving ideas
Try topping the cake with:
- Chocolate shavings
- A light dusting of cocoa
- Fresh berries for color and brightness
- A drizzle of warm ganache right before serving
Easy flavor twists
- Add orange zest to the cake batter for a chocolate-orange version
- Add a spoon of instant coffee to boost the chocolate taste
- Fold mini chocolate chips into the mousse for texture
If you’re building a collection of Chiffon Cake Dessert Ideas, this cake is a strong centerpiece recipe that can adapt to many flavors.
Chiffon Cake Recipes Corner
If you enjoy light cakes with a soft crumb, chiffon is a great style to explore. You can use the same base method to make many versions once you feel comfortable with the egg white folding step.
A helpful next baking goal is learning How To Make Chocolate Chiffon Cake as a simple single-layer dessert without mousse. From there, it’s easy to build up to filled and frosted cakes.
And if you’re collecting Chiffon Cake Recipes for your kitchen notes, consider adding a classic Chiffon Cake Recipe (vanilla or lemon) so you can switch flavors anytime.
Storage and Make-Ahead Tips
This cake is friendly for planning ahead, which is perfect when you’re baking for guests.
How to store in the fridge
Store the cake covered in the fridge. It keeps well for 2–3 days. The chiffon stays moist, and the mousse stays creamy.
Can you freeze it?
You can freeze the cake layers before assembling. Wrap each cooled layer tightly in plastic wrap, then freeze for up to one month. Thaw at room temperature, still wrapped, so moisture stays in the cake.
Freezing a fully assembled mousse cake is possible, but the mousse texture can change slightly after thawing. For the best results, freeze layers only.
A simple make-ahead timeline
- Day 1: Bake and cool the layers
- Day 2: Make mousse, assemble, and chill
- Day 3: Frost (if you want) and serve
This approach gives you the neatest slices and the least stress.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes. Cake flour gives a softer crumb, but all-purpose flour still works well. Just measure carefully and avoid overmixing.
Why did my chiffon cake shrink after baking?
This often happens when the cake is underbaked or the egg whites were whipped too stiff and dry. Bake until set, and whip whites to glossy stiff peaks, not dull and clumpy peaks.
How do I get clean slices?
Chill the cake well. Use a long knife, wipe it clean between slices, and cut with steady pressure. Clean slices are mostly about a cold, set mousse.
Can I reduce the sugar?
You can reduce slightly, but do not cut too much. Sugar helps chiffon stay tender and helps egg whites whip properly. If you want less sweetness, choose darker chocolate for the mousse and frosting.
Wrap-Up
This chocolate mousse chiffon cake is the kind of dessert that feels special without being complicated. When you follow the method carefully, you get a Moist Chocolate Chiffon Cake with a creamy mousse filling that slices clean and tastes like a bakery-style treat at home.
If you bake it, share how you finished it. Did you go with a simple whipped topping, Chocolate Chiffon Cake With Chocolate Frosting, or Chocolate Chiffon Cake With Cream Cheese Frosting?
And when you’re ready for your next bake, don’t forget to check the homepage for more food recipes.
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- Be Respectful
- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
