Kenneth’s Chocolate Mousse Cake Recipe

I’ve got a sweet tooth and whenever we dine out, it’s like my meal’s not complete without some kind of dessert. Even at home, my life partner Mai loves to prepare sandwiches and entrees, while my brother is into cakes and desserts. I’m lucky like that. LOL. That’s why my parents and us have tried out a couple of colon cleanse products in the past years to ensure healthy detoxification after indulging ourselves with delicious food.

Anyway, I want to share with you this recipe from my brother Kenneth. It’s his famous Chocolate Mousse Cake. Here’s a sample slice of the Choco Mousse cake. I loved his recipe because you can finish the whole thing without feeling that guilty ’cause the sweetness is just right. The cake is also moist and it reminds me of KFC’s brownies. Love it!


Most of the comments on the recipe below are from my brother. He knows best so I suggest you follow him LOL.


Part 1: Chocolate Layer Cake


  • 1 2/3 cups all-purpose flour (sifted)
  • 3/4 cup buttermilk (alternative: combine 1 cup of milk and 1 tsp cream of tartar/vinegar)
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup shortening (butter)
  • 3 eggs
  • 1 cup of unsweetened chocolate chips, melted (microwave at 6th or 50% power level for 3-4 minutes)
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Line a 9-inch round layer microwave-safe dishes with wax paper. (I use a round Tupperware that’s 3 inches high)
  2. In a large bowl, combine Flour, white sugar, brown sugar, salt. (If you like, you can sift them altogether.)
  3. Then add shortening, melted chocolate, buttermilk, and vanilla extract.
  4. Beat using an electric mixer until well-blended, scraping bowl frequently.
  5. Pour the batter into the wax-lined dishes.
  6. MICROWAVE one layer at a time at 50% power (MEDIUM) for 6 minutes, rotating dish after half the cooking time.
  7. Increase power to HIGH, then MICROWAVE 2 to 5 minutes, or until the center of the cake springs back when lightly touched. (Dapat naka-alsa yung gitna)
  8. Let cool for 10 – 15 minutes before removing from dish.

    Result should look something like this:

Part 2: Chocolate Mousse


  • 11 ounces semi-sweet chocolate chips
    We suggest you use chocolate chips so it’ll be easier for you to melt them.
    You can buy them cheap at Baker’s Depot.


  • 2 ounces melted butter
  • 4 eggs, separated
  • 1 cup whipping cream


  1. Combine chocolate chips and butter in a microwave-safe bowl.
  2. MICROWAVE at 50% (MEDIUM) level power for 3-5 minutes.
  3. Remove from microwave, and then stir the mixture to create a more liquid form.
  4. Immediately add the egg yolks, then let cool.
  5. In a separate bowl, beat egg whites until stiff peaks form using an electric mixer. Do this ’til the mixture reaches whipped cream consistency.
  6. In another bowl, beat whipped cream until stiff peaks form. Dapat fluffy siya.
  7. Combine the melted chocolate mixture, beaten egg whites, and whipped cream by folding or just using a small spatula. Don’t beat using electric mixer.
  8. Let cool for at least 4 hours before using ’til you reach the consistency you prefer.
    We prefer McDo sundae-like consistency. LOL.

    I wasn’t able to take a photo of the chocolate mousse. I only got this photo of the mousse on top of my slice of cake. LOL. Yum!! – blankPixels

Part 3: Chocolate Panels

This part is optional. You can place this on the side of the cake and on top. It’s up to you. My brother made the choco panels to design the cake.


  • 8 ounces (250 grams) of chocolate chips


  1. MICROWAVE chocolate chips at 50% (MEDIUM) power level for 3-5 minutes.
  2. Remove from microwave and stir the mixture to have a smooth texture.
  3. Secure 3 feet of wax paper on a flat surface using a masking tape. Make sure that the wax paper is smooth.
  4. Pour the chocolate on the wax paper from one end to the other, making a line.
  5. Then spread the chocolate to make a flat chocolate panel.
    This is how mine looked like.
  6. Let cool for 30-45 minutes, or until chocolate is firm again and can be cut using a knife.
  7. Then create chocolate panels by cutting the chocolate, depending on the size of your chocolate layer cake. Mine is about 2 inches in length and 1 inch in height. Here’s how the cake looked like after I placed the chocolate layers on the side and on top.


Part 4: Assembly

  1. Remove the Chocolate Layer Cake from the dish and put it on a flat pan for decoration.
  2. Apply some Chocolate Mousse on the side of the Chocolate Layer Cake.
  3. Then, apply a thick layer on top of the Chocolate Layer Cake, this would serve as our “glue” in attaching our chocolate panels on the side of the cake.
  4. Line the whole side of the cake using the cut out chocolate panels.
  5. After the whole side has been covered with chocolate panels, pour some Chocolate Mousse on top of the Chocolate Layer Cake.
  6. Then, do what you want on the top. You can apply the remainder of the chocolate panels or just sprinkle the top with chocolate chips.


Here are some more photos of Kenneth’s Chocolate Mousse Cake:


ChocolateMousseCake1 ChocolateMousseCake2

If you happen to try this recipe, I’d love to know what you think of it. Show me photos, too, if that’s all right. 🙂

  • Hi! I really enjoy reading your blog…sana next time me mga recipe ka na bagay sa mga diabetics at me alta presyon. Keep up the good work and daghan salamat!

  • Thank you for the suggestion. I’ll take that into consideration when we setup our food blog. 🙂