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Oct 20, 2019

Chocolate Mint Mousse Cake

This chocolate mint mousse cake is definitely a showstopper.

Chocolate Mint Mousse Cake

This chocolate mint mousse cake begins with a chocolate cake layer, which you split in half, and top with a chocolate mint mousse and finish with a minty green white chocolate mousse.

After making this triple citrus mousse cake, I definitely wanted to try a mint version.

How to make this chocolate mint mousse cake:

First, you make the chocolate cake layer, let it cool, and then split it in half. 

Next, you make a custard of egg yolks, sugar, cornstarch, flour, and milk for the mousse. You whisk the eggs and the sugar until they are pale and thick. You cook the milk until it is hot and steamy, then temper the eggs with some of the hot milk so you don't end up with scrambled eggs when you add the eggs to the milk. 

After that, you cook the custard mixture until it thickens. Next, stir in peppermint oil and, off heat, divide the mixture in half. I used two large glass measuring cups. 

While the mixture is hot, add the white chocolate chips into one half of the custard, and semisweet chocolate chips into the other half, and stir until they melt and blend in. 

This chocolate mint mousse cake is definitely a showstopper.

After the chocolate mixture cools in the refrigerator, stir it into whipped cream that you've divided in half, add some dissolved gelatin, and spread it over one of the cake layer in a springform pan. Refrigerate for about 20 minutes, and then repeat with the white chocolate mint mousse layer. 

Refrigerate the cake overnight to set. 

Feedback on this cake recipe: 

This is another cake from the book The European Cake Cookbook. The Cake Slice Bakers are baking one recipe per month from the book. We've mostly loved the cakes from the book, but on occasion some of the instructions have not been as detailed as a novice cake baker might like. 

For this cake, the recipe calls for an 8 inch springform pan. As a result, there was about an inch more mousse cake than pan. I had to line the pan with parchment to give it a collar for the rest of the mousse, resulting in wrinkled sides. Boo. You can either make this in a 9 inch springform pan, or get some acetate cake collar sheets, which won't wrinkle, to line your pan and accommodate the extra mousse.

You could also cut the chocolate layer cake thinner and discard some of it. You don't want to discard any of the mousse. It's so good.

In addition, the chocolate cake recipe does not include any salt. I decided to add 1/8 teaspoon. 

Regardless of how wrinkly it looks, this cake was creamy and delicious, and was a huge hit with everyone. I garnished it with some chocolate pearls (which I also used on a meringue and chocolate mousse cake). 

Mint and chocolate mousse cake

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th we all post about our cake on our blogs.

There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for October 2019 were ~
  1. Prague Cake
  2. Chocolate Mint Mousse Cake
  3. Almond Pound Cake
  4. Coffee Chocolate Cake

Prague Cake
Chocolate Mint Mousse Cake
Almond Pound Cake
Coffee Chocolate Cake

Chocolate Mint Mousse Cake

Chocolate Mint Mousse Cake
Yield: 12 servings
This chocolate mint mousse cake begins with a chocolate cake layer, which you split in half, and top with a chocolate mint mousse and finish with a minty green white chocolate mousse. It's definitely a showstopper.


For the Chocolate Cake
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup (100 grams) sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup (125 grams) all purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons dark cocoa powder
  • 1/8 teaspoon salt
For the Mousse Layers
  • 4 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 3 cups milk
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon peppermint oil
  • 1 cup (175 grams) semisweet chocolate chips
  • 1 cup (175 grams) white chocolate chips
  • 2 cups heavy cream (cold)
  • 4 teaspoons (2 envelopes) unflavored gelatin, divided
  • 4 tablespoons water, divided
  • Green food coloring


How to cook Chocolate Mint Mousse Cake

To Make the Chocolate Cake
  1. Heat the oven to 350 degrees F.
  2. In the bowl of a stand mixer, cream the butter and sugar until fluffy.
  3. Mix in the vanilla, and then the eggs, one at a time.
  4. Add the milk, and mix until smooth.
  5. In a medium bowl, whisk together the flour, baking powder, cocoa powder, and salt.
  6. Sift it into the wet ingredients and mix until combined. Don't over mix.
  7. Pour the batter into a greased and parchment lined 8 inch cake pan and bake for 20 to 25 minutes. Cool the cake in the pan for five minutes, and then cool completely on a wire rack.
  8. Split the cake in half with a large serrated knife to create two layers.
To Make the Mousse and Assemble the Cake
  1. In a medium bowl, whisk together the egg yolks and and sugar until thick and pale yellow.
  2. Mix the cornstarch and water in a small bowl and whisk it into the egg yolk mixture.
  3. In a medium saucepan, whisk together the milk and flour and heat until it is just beginning to simmer, but not quite (just bubbling around the edges).
  4. While whisking constantly, pour a little bit of the hot milk into the eggs to temper them. Add a little more of the hot milk, again, whisking constantly. When the eggs are tempered (warmed), add them to the rest of the milk in the saucepan, and cook over medium low, stirring constantly, until thickened like custard.
  5. Remove from the heat and add the peppermint. Divide the custard evenly between two heat proof bowls, and whisk the white chocolate chips into one bowl, and the semisweet chocolate chips into the other bowl until smooth. 
  6. Cover and refrigerate each bowl for one hour.
  7. With an electric mixer or stand mixer, whisk the heavy cream until you have stiff peaks.
  8. Pour half of the whipped cream into the chocolate custard and fold together.
  9. Dissolve two teaspoons of the gelatin in two tablespoons of water in the microwave for 30 seconds and fold it into the chocolate mousse mixture.
  10. Place one of the cake layers on the bottom of a high sided 8 inch springform pan, top with the chocolate mint mousse, and spread evenly. Refrigerate for about 20 minutes.
  11. Repeat with the rest of the custard, whipped cream, and gelatin, and add a few drops of green food coloring.
  12. Place the other cake layer on top of the semisweet chocolate layer, and spread the mint mousse over the cake layer. Cover and refrigerate overnight.
mousse cake, mint, chocolate mint

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Would you like to comment?

  1. All of the cakes were so tempting this month. Love that mousse cake. Yours turned out absolutely stunning.

    1. I'm still kind of embarrassed about the wrinkles... but thanks. You always make me feel good!

  2. Bravo! Great looking cake. This may be an extra that I make from this book!

  3. Swoon! Oh my goodness, swoon and a half! This is like grasshopper pie only BETTER. Oh I cannot make this soon enough.


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