If you want a dessert that feels fancy but is surprisingly easy, this 4-ingredient chocolate mousse cake is it. Last weekend, we brought this 4-ingredient chocolate mousse cake to our family BBQ, and it was an absolute hit! Rich, creamy, and chocolatey, it felt like a special treat but was so easy to make that even the kids helped out.
This cake is naturally gluten-free and has this incredible, fudgy, melt-in-your-mouth texture. Using half dark and half milk chocolate makes it perfectly balanced — not too bitter, not too sweet. The whipped raspberry and white chocolate cream on top, with fresh raspberries, adds a fresh burst of flavour that everyone loved. I always use this tin when baking it, works out perfect everytime!
Why You’ll Love This 4-Ingredient Chocolate Mousse Cake
- Rich and simple: Deep chocolate flavour with no complicated steps.
- Flourless and gluten-free: Perfect if you’re feeding different dietary needs.
- Creamy mousse texture: Like enjoying a chocolate mousse, but in cake form.
- Kid-friendly to make: Easy enough for little helpers to join in the fun.
- Looks impressive: A showstopper dessert without the stress of fancy baking, perfect for last minute family occasions.
Get the kids involved!
- Break & Melt Chocolate: Kids break chocolate bars and help stir as it melts (with supervision).
- Whip Cream: Let them whisk cream until fluffy.
- Fold & Mix: Show them how to gently fold whipped cream into melted chocolate.
- Decorate: Kids mix raspberries and white chocolate into whipped cream, then spread it on the cake and add fresh raspberries on top.
- Taste Test: Let them try the mousse batter and cream topping before chilling.
Ingredient breakdown!
Chocolate: Gives the cake its rich chocolate taste and smooth texture.
Butter: Makes the cake creamy and moist.
Eggs: Whole eggs keep the cake together and moist, while eggs Egg whites make the cake light and fluffy.
Sugar: Makes it sweet and helps the egg whites get fluffy.
This cake is rich and chocolatey, perfect for a special treat. It’s flourless and gluten-free, so everyone can enjoy it. You only need four simple ingredients. It’s easy and fun to make, especially with kids. This cake works for any occasion, from parties to family dinners. Another great cake for special occasions is my Easy Chocolate Birthday Cake with Buttercream!
4 Ingredient Chocolate Mousse Cake
Equipment
Ingredients
- 225 g chocolate ½ dark, ½ milk chopped
- 110 g salted butter cubed
- 5 medium eggs 2 whole, 3 separated
- 160 g caster sugar
- To decorate:
- 1 tub freshly whipped cream
- 2 punnets of fresh raspberries 300g
Instructions
- Preheat the oven 160ºc fan. Butter and line an 8inch springform tin.
- Melt the chocolate and butter together in the microwave or in a bowl over simmering water. Keep a close eye while it melts, stir well to combine. Leave to cool.
- Use 2 mixing bowls, crack the whole eggs into one bowl. Separate the other 3 eggs add the yolks to the whole eggs. And keep the whites separate in the other bowl.
- Pour half the sugar into the whites and half into the yolks. Using an electric or hand whisk, whisk the whole eggs, yolks and sugar until it turns a very pale yellow. This will take 5-10 minutes. Add some of the melted chocolate to the bowl, stir, then add the rest and mix to combine.
- Wash the whisk really well in warm soapy water. Then whisk the egg whites and sugar until thick but not too stiff. Add a spoon of the whisked whites to the bowl with the chocolate and yolks, mix to incorporate. Then add the rest of the whites and fold in gently, so it’s light and airy.
- Pour the batter into the lined tin. Bake for 40 minutes, or until set and not to lose once wobbled. Leave to cool completely. Or overnight if possible. Carefully take from the tin and put it on a plate.
- To decorate, simply top with a tub of freshly whipped cream and top with a pile of fresh raspberries.
- Storage Tip: Once topped with cream and raspberries, it must be stored in the fridge.Cover gently with a cake dome or loose cling film to avoid damaging the toppings.Best enjoyed within 1–2 days after decorating, as fresh berries soften and whipped cream can lose structure.
