Mousse cake has been in my to do list for long, but I kept postponing as I was so much afraid of failure. I have done a lots of experiments in these five and a half years of blogging, but now, I am little hesitant. But still I wanted to make it and one fine day set on the task. This cake has three layers. The bottom most is an egg free oil based chocolate cake. The second layer is a egg free gelatin free white chocolate mousse and the third layer is egg free gelatin free dark chocolate mousse. The whole cake is frosted with whipped cream and then covered in a dark chocolate mirror glaze. A chocolate flower is added to add to the beauty of the cake. Can you see my reflection on the cake?
I made this cake in three days. The first day, I made the mousse, the second day I made the cake and the third day, I frosted and made the mirror glaze and the flower. Dividing the components like this will make your task easier. If you try to do everything on the same day, then it would be a problem. The mousse and the cake needs to be frozen before the final assembly. And even the frosted cake needs to be frozen before adding the glaze. So this cannot be a normal rush job. Plan your week accordingly if you choose to make this. Like and subscribe to my video channel if you like my video. It is free and it is a sort of encouragement for me to do more videos.
The recipe is not too complicated. And not too technical/ Just follow the recipe and I promise the results will be great. For this cake I used Rich’s soy whipping cream. It is used in mousse, glaze and frosting. But if you choose to do it with dairy whipping cream, then feel free to use high fat whipping cream. Some of the brands perfect for the cake are Nilgiris, Kannan, Amul. Make sure that they whip to stiff peaks for frosting. You don’t want a melting frosting.
It is better to freeze the cake and serve. Use a warm knife to slice the cake for perfect layers. I just couldn’t explain how tasty it was. It just melts in your mouth and bursts with flavours. The chocolate flower adds a nice crunch to the cake. You need to try it to know how much tasty it is.
Ingredients:
For White Chocolate Mousse:
Heavy Cream (Dairy/ Non Dairy) – 1/2 + 1/2 + 1/4 cup
White Chocolate – 100 gm
Veg Gelatin – 1 tsp
For Dark Chocolate Mousse:
Heavy Cream (Dairy / Non Dairy) – 1/2 cup + 1/2 Cup + 1/4 cup
Dark Chocolate – 100 gm
Veg Gelatin – 1 tsp
For Chocolate Cake:
Maida/ Flour-1 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Cocoa Powder-4 1/2 tbs
Sugar-3/4 cup
Milk-1/2 cup
Oil-1/2 cup
Curd-1/2 cup
Unsweetened Hot Coffee-1/4 cup ( mix together 1 tsp of instant coffee powder and 1/4 cup of hot water or milk)
Vanilla-1 tsp
For The Mirror Glaze:
Water – 80 gm
Sugar – 120 gm
Dark Chocolate – 140 gm
Condensed Milk – 80 gm
Vanilla – 1/4 tsp
Veg Gelatin – 1/2 tsp
Water (for blooming) – 3 tbs
Cocoa Powder – 20 gm
Procedure:
White Chocolate Mousse:
In a bowl, mix together 1/4 cup of cream and veg gelatin and set aside for 5 minutes.
In another bowl mix together chopped white chocolate and 1/2 cup of cream.
Heat it on a double boiler or in MW for 1 or two minutes.
Mix well until the chocolate is completely dissolved.
Add the bloomed veg gelatin to the chocolate and mix well. Allow the mixture to cool.
Beat the remaining 1/2 cup of cream until stiff peaks form.
Add it in two batches and mix well to combine.
Line a 7″ cake tin with cling film and pour the prepared mixture into it.
Place it in freezer until set. It may take 5-6 hours.
Dark Chocolate Mousse:
In a bowl, mix together 1/4 cup of cream and veg gelatin and set aside for 5 minutes.
In another bowl mix together chopped dark chocolate and 1/2 cup of cream.
Heat it on a double boiler or in MW for 1 or two minutes.
Mix well until the chocolate is completely dissolved.
Add the bloomed veg gelatin to the chocolate and mix well. Allow the mixture to cool.
Beat the remaining 1/2 cup of cream until stiff peaks form.
Add it in two batches and mix well to combine.
Line a 7″ cake tin with cling film and pour the prepared mixture into it.
Place it in freezer until set. It may take 5-6 hours.
Eggless Chocolate Cake:
Preheat oven to 180°C.
In a bowl mix together flour, sugar, cocoa powder, baking powder and baking soda.
Whisk well until combined.
Add oil, curd, milk and vanilla and mix well.
Add hot coffee to the batter and whisk to combine.
Grease and dust two 7″ pans and divide the batter between those.
Bake for 35-45 minutes in the preheated oven or until a tooth pick comes out clean.
Cool on a wire rack, wrap it in cling film and freeze until assembly.
Frosting The Cake:
Place the 7″ cake tin on a cake board and mark the outline.
Cut it with a sharp knife and this round board will serve as the base for our cake.
Whip two cups of whipping cream and set aside for frosting.
Take a dollop of the whipped cream and add it on the cake board.
Place the cake on top of it.
Drizzle generous amounts of simple syrup on the cake and let it absorb.
Apply a thin layer of cream on top of the cake and place the frozen white chocolate mousse layer.
Again apply a thin layer of cream and place the dark chocolate mousse layer.
Now frost the cake with whipped cream.
Freeze the whole cake for 5-6 hours.
Dark Chocolate Mirror Glaze:
In a bowl mix together water and gelatin and allow it to bloom for five minutes.
In a sauce pan, mix together water, sugar, condensed milk and bring the mixture to boil.
Switch off lame and add the gelatin to it.
Once the gelatin is dissolved, add the vanilla essence and mix well.
Pour this hot mixture over chopped dark chocolate.
Once the chocolate melts, add cocoa powder and whisk well.
Allow the mixture to cool.
When the temperature is 32°C, pour it through a sieve in a pouring jug.
Now place the cake on a baking tray and a small cake tin.
Pour the glaze evenly on the cake so that it covers all the sides.
Remove the excess dripping glaze with a spatula and gently place it on a cake board.
Place the chocolate flower on top of the cake.
Freeze it for two hours before slicing it.

Eggless Double Chocolate Mousse Cake with Mirror Glaze
Ingredients
For White Chocolate Mousse
- Heavy Cream - 1/2 + 1/2 + 1/4 cup Dairy/ Non Dairy
- White Chocolate - 100 gm
- Veg Gelatin - 1 tsp
For Dark Chocolate Mousse
- cup Heavy Cream - 1/2+ 1/2 Cup + 1/4 cup Dairy / Non Dairy
- Dark Chocolate - 100 gm
- Veg Gelatin - 1 tsp
For Chocolate Cake
- Maida/ Flour- 1 cup
- Baking Powder-1/2 tsp
- Baking Soda-1 tsp
- Cocoa Powder-4 1/2 tbs
- Sugar- 3/4 cup
- Milk-1/2 cup
- Oil-1/2 cup
- Curd-1/2 cup
- cup Unsweetened Hot Coffee-1/4 mix together 1 tsp of instant coffee powder and 1/4of hot water or milk
- Vanilla- 1 tsp
For The Mirror Glaze
- Water - 80 gm
- Sugar - 120 gm
- Dark Chocolate - 140 gm
- Condensed Milk - 80 gm
- Vanilla - 1/4 tsp
- Veg Gelatin - 1/2 tsp
- Cocoa Powder - 20 gm
- Water (for blooming) - 3 tbs
Instructions
White Chocolate Mousse
- In a bowl, mix together 1/4 cup of cream and veg gelatin and set aside for 5 minutes.
- In another bowl mix together chopped white chocolate and 1/2 cup of cream.
- Heat it on a double boiler or in MW for 1 or two minutes.
- Mix well until the chocolate is completely dissolved.
- Add the bloomed veg gelatin to the chocolate and mix well. Allow the mixture to cool.
- Beat the remaining 1/2 cup of cream until stiff peaks form.
- Add it in two batches and mix well to combine.
- Line a 7" cake tin with cling film and pour the prepared mixture into it.
- Place it in freezer until set. It may take 5-6 hours.
Dark Chocolate Mousse
- In a bowl, mix together 1/4 cup of cream and veg gelatin and set aside for 5 minutes.
- In another bowl mix together chopped dark chocolate and 1/2 cup of cream.
- Heat it on a double boiler or in MW for 1 or two minutes.
- Mix well until the chocolate is completely dissolved.
- Add the bloomed veg gelatin to the chocolate and mix well. Allow the mixture to cool.
- Beat the remaining 1/2 cup of cream until stiff peaks form.
- Add it in two batches and mix well to combine.
- Line a 7" cake tin with cling film and pour the prepared mixture into it.
- Place it in freezer until set. It may take 5-6 hours.
Eggless Chocolate Cake
- Preheat oven to 180°C.
- In a bowl mix together flour, sugar, cocoa powder, baking powder and baking soda.
- Whisk well until combined.
- Add oil, curd, milk and vanilla and mix well.
- Add hot coffee to the batter and whisk to combine.
- Grease and dust two 7" pans and divide the batter between those.
- Bake for 35-45 minutes in the preheated oven or until a tooth pick comes out clean.
- Cool on a wire rack, wrap it in cling film and freeze until assembly.
Frosting The Cake
- Place the 7" cake tin on a cake board and mark the outline.
- Cut it with a sharp knife and this round board will serve as the base for our cake.
- Whip two cups of whipping cream and set aside for frosting.
- Take a dollop of the whipped cream and add it on the cake board.
- Place the cake on top of it.
- Drizzle generous amounts of simple syrup on the cake and let it absorb.
- Apply a thin layer of cream on top of the cake and place the frozen white chocolate mousse layer.
- Again apply a thin layer of cream and place the dark chocolate mousse layer.
- Now frost the cake with whipped cream.
- Freeze the whole cake for 5-6 hours.
Dark Chocolate Mirror Glaze
- In a bowl mix together water and gelatin and allow it to bloom for five minutes.
- In a sauce pan, mix together water, sugar, condensed milk and bring the mixture to boil.
- Switch off lame and add the gelatin to it.
- Once the gelatin is dissolved, add the vanilla essence and mix well.
- Pour this hot mixture over chopped dark chocolate.
- Once the chocolate melts, add cocoa powder and whisk well.
- Allow the mixture to cool.
- When the temperature is 32°C, pour it through a sieve in a pouring jug.
- Now place the cake on a baking tray and a small cake tin.
- Pour the glaze evenly on the cake so that it covers all the sides.
- Remove the excess dripping glaze with a spatula and gently place it on a cake board.
- Place the chocolate flower on top of the cake.
- Freeze it for two hours before slicing it.
This looks and sounds tasty!!! Gayathri, can you teach how to make ice cake? My kids have been asking for a long time, chocolate ice cake would be wonderful.
Thanks in advance.
Will surely do Jasmine..
Mam if have ti use normal water or warm water to saoking gelatin pl clear thnx
If using water, use cold water.
Your way of explaining is too good .I love to do cakes sure I will try this recipe thank u so muchforsharing this recipie.
Looks fantastic Gayathri… You nailed it !
Great work. It was so wel written methodically. Found it vry yummy
Very well explained:)
Thank you for such a detailed recipe Gaysthri. I was waiting for you to update this recipe. Needed one clarification. The beg gelatin that you have used, is that the same as agar agar or is this something else. If not agar agar, where can I find this veg gelatin.
Thank you once again in advance for sharing your recipe
You can use agar agar instead of veg gelatin. Both work the same way.
Veg gelatin ? From where I can get it and which brand should I ask for ?
It is available online. I bought it in Chennai and I don’t remember the brand.
What is veg gelatine?can I use agar agar instead?
Yes, you can use agar agar instead.
I have been to your recipe and I eagerly want to try it but I’m bit confused. Please answer my questions so I can try it.
1. Should I keep mousse in freeze or freezer/d-freeze?
2. Should I keep whipped cake in freeze or freezer?
3.And after wrapping the cake in cling should I keep it in freeze or freezer?
4. Should I heat the cream before adding it to chopped chocolate?
You need to keep the mousse in freezer before assembling. It will firm it up and help you in assembling the cake. The whipped cream frosted cake should also be kept in freezer which will make it firm and then easy for glazing. The cake can be refrigerated after wrapping in cling film and you don’t have to heat cream before adding to chocolate. Mix it and then heat it.
Thank you so much. Well last question, sorry for inconvenience. Am I suppose to keep finally assembled and glazed cake in freezer? And Won’t it turn hard when we cut it?
You can either choose to freeze it or chill it. Both way it turns out great..
Much thanks
Thank you very much Gayathri
Lovely looking cake and amazing recipe..which brand of chocolate do you use ? Is it semi sweetened or unsweetened?
I have used Morde Dark..
Should I use morde dark and white compound for the mousse and the glaze? Planning to make this for my daughter’s birthday next month. Thank you in advance.
Yes, you can use them.
Hi Gayathri
Love your cake just one question after mirror glaze do we need to put in the fridge if we want to serve it later or keep in room temperature is fine?
It has to be refrigerated or frozen. At room temperature, it will melt.
great recipe..what should be the amount of agar agar to be used?
Use same as veg gelatin
Thanks a ton for the wonderful recipe.. I have baked the cake and made a dark chocolate mousee and kept it to freeze. Will assemble it tomm. The mirror glaze is in gms. Could you help me in cups. Every thing is so yumm. Thanks in advance.
As the measurements needs to be accurate, I have given it in grams. Will try to add cup measurements..
Thanks for your quick reply.. I’ll try too top convert
Hai Gayathri, Your cake looks amazing and I would love to make it. But I have a question here, how much does your 1 cup measure in grams? As mine is 250ml.
Thank you. Mine is a 200 ml cup
Hi gayathri, you have explained it so well and the cake looks gr8.
One question though. I noticed you were using a candy /cooking thermometer to check the temperature of the glaze in the video . Could you please tell me which type and what brand of the cooking thermometer you have. Did you buy it online.?
Check this on amazon.
Hi Gayathri, I have a few questions before trying this.
1. Can I use this same mirror glaze on some other cake instead of mousse cake? For eg., can I make two layers of eggless choc cake and eggless vanilla cake instead?
2. Does the outermost layer, (before using mirror glaze) have to be Whipped cream only? Can I use choc ganache or buttercream frosting instead?
3. Which brand turntable are you using and where did you buy it?
4. Also liked your spatula /palette knife with the flat top that you use for spreading the whipped cream. Where is that from?
Sorry for loading you with so many questions. Thanks so much
Hi Radhika, I have tried to answer all your queries.
1. You can use this glaze for any cake.
2. You can have ganache or buttercream frosted cakes. The only thing is, the cake needs to be frozen before adding the glaze. If using a normal cake and ganache or butter cream, you need to wait until the cake comes to room temperature before slicing it. Other wise it will be rock hard due to freezing.
3. My turn table is not a branded one. I saw this sturdy steel turntable in a shop and bought it immediately. So no name.
4. The same goes for my spatula also.
Your cake looks stunning.
Thanks so much for your prompt reply, Gayathri! Really appreciate it..
Hi ur cake is simply delecious need some info. If I don’t have instant coffee. Cani use filter coffee
Yes, you can, but decrease the amount of liquid to compensate the coffee..
Hi!
Thank you for the wonderful recipe. Is it possible to use Amul fresh cream for the chocolate and Tropolite for the whipping cream?
The split up of the heavy cream is confusing. Is it okay to mix tropolite with the chocolate?
For the mousse, you need to use whipping cream. It can be dairy cream or tropolite. And you can use tropolite for the frosting also.
I used regular gelatin instead of veg gelatin, but the glaze was very runny. It kept dripping and became very thin layer. I think the gelatin was the problem. What is the correct conversion for substituting plain gelatin for veg gelatin?
Hi. I made this cake and It turned out so so soo good and everybody just loved it. Everything was just so perfect in this cake. Also as per them it was the best cake Ive made uptill now. Thanks a ton. 🙂
I have used normal gelatin and it worked out perfectly
That is great Tanvi. I am so glad it turned out great! Feedback like this motivate me to do more. Happy Baking!!
Gayathri, your cake luks wonderful..
I don’t get the Diff between whipping cream, fresh cream, heavy cream , low fat cream
Can u pls clarify
Read this post to understand – https://gayathriscookspot.com/2016/08/cream-in-cake-decoration-cake-decorating-basics/
Gayathri all your cakes look so beautiful and well done….i am preparing this cake today….hope it turns out well….only question, how did u make the flower ?? Pls let me know.
Watch the video. I have demonstrated it. I hope it helps. Happy Baking..
Hi,
Have started following your recipes recently and find them full proof and hence trying this one out..
Will need to make it today afternoon for a customer. I have set the chocolate mousse and made the cake..
I am planning to use thie dark chocolate mousse as a sandwich between two layer’s of cake. Frost and whipping cream and add ganache on top..
What I want to know is: how do you think this will turn out..
And is the mousse hard to cut .. since I won’t be tasting the cake, I d like to know how from your experience. Also since I am not using the mirror finish, dono need to freeze the cake..
Thank you..
That is a nice combination.Once refrigerated the mousse will set nicely but wont be hard to slice. It is of the consistency of firm icecream which melts in the mouth. You don’t have to freeze the cake if you are not adding the glaze. Just place the cake in fridge.
Thank you for the prompt reply.. that is very useful.. have gone ahead and made it using chocolate mouse sandwiched between layers of choco coffee cake and mocha frosting, topped with mocha frosting and poured 1:1 ratio ganache.. let’s see the response..
Thank you for the wonderful recipes..
Can I use amul whipping cream for this..is it okay to use morde dark and white compound.TIA
Yes, you can use Amul whipping cream and Morde compounds.
Hii gayathri, i tried making cake from the recipe above and it turned out awesomeee i want to know for the mousse do i need to use dairy-non dairy whipping cream that is available in the market or amul cream works?? Can amul cream be whipped? Wont it turn into butter??
Hi Utsavi, I am so glad you tried it. You can use both dairy and non dairy whipping creams. But not the low fat Amul cream. Amul low fat cream is so tough to whip as it has very little fat in it. Try any other brand with high fat content.
If I am using sheet gelatin how many leaves shud I use. One leaf is around 2 gms
I haven’t tried with gelatin sheets, so I have no idea how much is needed for this cake.
Gayathri maam what is veg gelatin, where we can find it,if I can find it in bangalore please let me know the brand name, and if I am replacing agar agar what quantity I have to add and when ever I tried agar agar it doesn’t melt properly so I filter and add pls suggest
It is plant based powder you can sub instead of gelatin. I am not sure where you can get it in Bangalore. You can try to use agar agar powder if you couldn’t find veg gelatin.
Lovely cake will try it . The glaze has to be like warm right coz I don’t hv a thermometer to check the temperature.
It should be slightly warm. Not too warm because it would melt the cake.
Your recipes for glaze is different for tiger print and mouse cake why?
We can use either of the recipe for follow them separately.
Yes, you can use any of the recipe. This glaze is a little thinner than the leopard print cake. You can select it according to your preference.
For mirror glaze can I use semi sweet or unsweetened chocolate . I am new to baking
Yes, you can.
In my place I can get Hershey’s semi sweet and unsweetened chocolate bars are available. Can I use that for mirror glaze
Yes, you can use them.
Hi Gayathri Ma’am. Thank you so much for your recipe. For the mirror glaze is it necessary to put the cocoa powder or can I omit it?
Thanks
Cocoa is must.
hai .made this recipe .the white chocolate mousee was little under set evn after freezing for several hours.so added 1/2 tsp veg gelatin more for dark chocolate mousse and it was perfectly set.why is there difference in seeting between two mousses.the cake tasted great though.thanks
This happens. It varies depending upon the chocolate and the gelatin.
also while freezing the cake after frosting and u freeze it with the cake board ? cos after pouring the mirror glaze u set the cake on the cake board?
Yes, you have to freeze it along with the board.
Hi Gayathri, how could v pour the mirror glaze without checking the temp? Is it a must, to check for 32°c? Thanks in advance
Please check this post – https://gayathriscookspot.com/2016/09/eggless-leopard-print-mirror-glaze-cake-vegetarian-version/
First – thank you for posting this! Your recipe, skills, blog post,and video are amazing!
I had a question on the amount of water to use. In order to bloom the gelatin you add some water. In order to make the glaze you then add more water (separately, into the pot). How much water should be added to each?
(I’m assuming that the 80 gm is for the glaze and not for blooming the gelatin, but wasn’t clear how much to use for the gelatin)
(Side-question: gm = grams, yes?)
Hi Mike, thank you so much. For blooming add 3 tbs of water. I will add it in the recipe. Thanks for pointing it out. The 80 gm is for the pan only. And yes, gm is grams.
Hi mam. I am in the process of building the cake. Some of the points, already clarified in the comment box. I will be going in for 8″ and not 7″. So would you suggest to increase qty. by 10-20% proportionately.
And, last the “warm knife’ to cut, I hope only for fine slicing, and not to cut ” rock mousse ”
As usual your inspiring response is highly solicited.
Regards
Surendran Nair
Hi, you can increase the quantities proportionally by 20% for a larger tin. This is a soft cake, so using a warm knife will ensure neat slices. The cake won’t be rock hard.
Thanks.
1. I will be increasing chocolate both to 125 GMs and cream for both mixing n whipping by .5 cup+2 table spoons.
2. Agar agar blooming and glaze I will keep the measurement as it is.
Could you spare time and confirm please
Yes, please go ahead..
Thanks. Once I build the cake, I will share the image with you. In the meantime please share a link by which I can upload it.
Regards
You can send me a mail to gayathriraani@gmail.com. I am not sure how to upload it to the site.
Thanks once again
The recipe calls for “1/2 Curd”, I’m in the US, exactly what is it you are using? Thanks
I use a 200 ml cup. So 1/2 cup of curd is 100 ml of yogurt..
The recipe calls for 1/2 cup “Curd”, I am in the US, please explain exactly what that is. Thank you
Curd is nothing but yogurt. So use yogurt.
Thank you for the clarification. Any specific type, Greek? Regular?
Regular is fine.
Thank you!
Hi Gayatri
I made the eggless mousse cake with mirror glaze// The cake with the mousse came out scrumptious.. but the glaze was still runny even after setting.. though the shine was there
Can you guide if what went wrong as I followed yr recipe for mirror glaze to the T
thanks for the easy recipe.. but would certainly love to learn and master it like you did..
thanks once again
The amount of agar agar needs to be increased. Every brand of agar agar is different and it takes some tries to find the perfect amount to be used in recipes. I hope you nail the recipe next time.!
Looks beautiful. I want to do this cake fo my Son’s birthday. For the mousse you have said to mix veg geletine with cream. should we heat the cream before adding the veg geletine or an it be added to cold cream?
Thank you. The veg gelatin is added to cold cream.
Can we use whipping cream powder instead of heavy cream?
Yes, you can do that. Follow the pack instructions and use.
Ma’am,
Can you please explain what kind of cream should be used for mousse? It should be dairy or non dairy? I know of two kinds only, one amul fresh cream and the other Tropolite whipping cream. It would be grateful to know which kind to be used in this recipe.
Use Tropolite if you can get it easily.
Hello 🙂
Do you mean Freezer or Fridge for the mousse? I am not sure. I used normal gelatine as well as I couldn’t find the vegetarian one, sadly. Will that be fine?
Thank you.
When pouring the glaze, you need a very cold cake so that the glaze sets immediately. So freeze it and then glaze it. I guess you can use gelatin instead, but haven’t personally tried it.