Cakes & Icings

Supreme Chocolate Mousse Cake

Makes Two, 9" mousse cakes


  • 3 1/2 lb (1 pouch) Ghirardelli® Ultimate Chocolate Cake Mix 732-6120
  • 18 oz (2 1/4 cups) water
  • 12 oz (6) eggs
  • 6 oz (3/4 cup) vegetable oil
  • 12 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
  • 8 oz (1 cup) heavy cream whipped to soft peaks
Chocolate Cocoa Butter Spray (optional)
  • 6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
  • 6 oz cocoa butter
Chocolate Orb Flower (optional)
  • 16 oz (2 1/2 cups) Ghirardelli Semi-Sweet Chips 63116
  • Four 9-inch cake pans
  • Two 9-inch ring molds
  • Sphere molds
  • Thick plastic sheet
  • Industrial paint sprayer


  1. Cake: Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds.
  2. Scrape bowl and paddle. Mix on low speed 30 seconds.
  3. Scale batter into four,* lightly greased or paper-lined, 9-inch round pans (23 oz batter each pan).
  4. Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.
  5. Mousse: Place the heavy cream in a sauce pan and bring to just a boil. Pour over chocolate and gently whisk to incorporate.
  6. Cool to room temperature.
  7. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining cream).
  8. Chocolate Cocoa Butter Spray:
  9. Temper chocolate.
  10. Temper cocoa butter.
  11. Pour tempered chocolate and tempered cocoa butter into paint sprayer.
  12. Chocolate Orb Leaves: Temper chocolate and pour into 1/2 sphere molds.
  13. Remove when set and assembled into whole spheres.
  14. Using an off-set metal spatula spread chocolate on plastic sheet, resembling a leaf.
  15. Set and assemble to the base of the chocolate orb.
  16. To Assemble: Cut one cake in half, horizontally to make 2 layers.
  17. For each cake, place one half of the cake in the base of a ring mold.
  18. Pour 14 oz chocolate mousse evenly over cake, freeze until set.
  19. Unmold cake and spray with chocolate cocoa butter mixture to create a velvet finish.
  20. Garnish top of cake with the chocolate orb flower.
  21. *NOTE: This will make four, 9-inch cakes. Use one, 9-inch cake to make two mousse cakes. Reserve and freeze the other three cakes for future use.
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