Chocolate Mousse Sponge Cake

Name: Chocolate Mousse Sponge Cake
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 200 g Sugar; 0.5 stik. Coffee; 120 g Chocolate; 400 g Sour cream

A bright and very delicious dessert for any celebration! The Chocolate Mousse Sponge Cake takes some effort, but it’s so airy, tender, and richly chocolatey that the result is worth every minute. Even a beginner baker can make it successfully.

4.8

(22)

Updated : 14 October, 2025

Easy

More than 1 hour.

Ingredients

Batter

200 grams

Sugar

160 grams

Wheat flour

40 grams

Cocoa

4

Eggs

1 grams

Vanillin

Syrup

0.5 cup

Coffee

Ganache

120 grams

Chocolate

100 milliliters

Heavy cream

15 grams

Butter

Mousse

400 grams

Sour cream

400 milliliters

Heavy cream

250 grams

Powdered sugar

100 grams

Chocolate

50 milliliters

Water

20 grams

Gelatin

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Use high-grade flour. Choose large eggs; if they’re small, take 5 instead of 4.

Step 2

Separate the egg whites from the yolks, ensuring no yolk gets into the whites. The whites should be cold, and the bowl completely clean and dry. Otherwise, they won’t whip properly.

Step 3

Beat the egg whites with a mixer until stiff peaks form - the whisk marks should hold their shape.

Step 4

Whisk the yolks with the remaining sugar and vanilla.

Step 5

Gently fold the whipped egg whites into the yolks using a spatula (not a mixer) to avoid deflating the batter.

Step 6

Sift the flour and cocoa powder together, then gradually add to the egg mixture.

Step 7

Stir gently with a spatula until smooth and uniform.

Step 8

Pour the batter into a 20 cm (8-inch) baking pan and bake for about 40 minutes at 180°C (350°F). Adjust time depending on your oven.

Step 9

Cool the sponge cake and slice it horizontally into two layers.

Step 10

For soaking, use strong sweet coffee (optionally with milk), or coffee/chocolate liqueur.

Step 11

Soak both sponge layers with sweet coffee.

Step 12

Prepare the ganache.

Step 13

In a double boiler or microwave, heat cream with chopped chocolate until melted.

Step 14

Stir until smooth, then add butter and mix well.

Step 15

Place the first sponge layer on a plate, spread half of the ganache evenly. Place a high cake ring lined with acetate or oiled parchment around it. Prepare ingredients for the chocolate mousse.

Step 16

Chill the layer in the fridge until the ganache sets.

Step 17

Soak gelatin in 50 ml of water. Once bloomed, melt it over low heat and cool slightly.

Step 18

Melt the chocolate.

Step 19

Combine cream, sour cream, and part of the powdered sugar. Whip until thickened.

Step 20

Add the melted chocolate and remaining sugar, then beat on low speed until smooth.

Step 21

Stir in the gelatin. The mixture should be smooth and slightly liquid - it will thicken later.

Step 22

Pour the mousse over the chilled ganache and smooth the surface. Refrigerate for about 10 minutes to set.

Step 23

Place the second sponge layer on top and chill for 30 minutes.

Step 24

Gently warm the remaining ganache while stirring. For a thinner consistency, add 1-2 tablespoons of cream. Pour it over the cake and refrigerate until all layers are firm.

Step 25

Remove the cake ring and acetate film. Transfer the cake to a serving plate. Enjoy your dessert!