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    Home » Recipes » Cakes and Cupcakes

    Vanilla Cake with Chocolate Mousse Filling

    Published: Aug 21, 2022 Modified: August 21, 2022 by Nina

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    This vanilla cake with chocolate mousse filling is a perfect cake for any celebration! The vanilla cake layers are filled with a chocolate mousse filling, and the cake is frosted with a whipped chocolate ganache, and decorated with sprinkles.

     A slice of cake being lifted from the rest of the cake.  The cake sits on a white cake stand.
    Jump straight to the recipe!
    • 🍰A classic cake
    • 🥘Ingredients
    • 🔪Instructions
    • ✔️Expert tips
    • 💭FAQs
    • 🔖Related recipes
    • 📋 Recipe

    🍰A classic cake

    A vanilla cake with chocolate frosting is such a classic pairing. I took that and thought of ways to update and make it more modern. I decided to do a chocolate moose filling, and I'm so glad I did! The mousse is so airy and chocolatey, and goes so well with the fluffy vanilla cake layers.

    I chose a whipped chocolate ganache to frost the outsides of the cake. Whipping the ganache creates a light frosting that is easy to spread on the cake, and can be piped too. Finish with some sprinkles, or leave it plain.

    For more layer cakes, try my Italian Lemon Cream Cake, Cherry Layer Cake, or my White Cake with Strawberry Filling.

    🥘Ingredients

    Ingredients needed to make this cake.

    Ingredient notes

    • Baking chocolate - I used milk chocolate for this recipe. Semi-sweet would work well too.
    • Gelatin powder - Use unflavoured gelatin powder. It's usually found where the flavoured gelatin is in the store.
    • Whole milk - 2% milk can be substituted.

    🔪Instructions

    Vanilla Cake

    To make the cake layers, whisk all the dry ingredients together. In a separate bowl, cream butter and sugar together until fluffy. Add eggs, one at a time, and vanilla.

    Alternate dry ingredients and milk, beginning and ending with dry ingredients. Pour into two 9 inch cake pans that have been greased and lined with parchment paper. Bake for 30-35 minutes at 350°F (180°C).

    This cake can be made in 8 inch cake pans if you use a cake collar. This cake is layered in a 9 inch springform pan, so the cake layers need to be 9 inch too.

    Chocolate Mousse

    For the chocolate mousse, sprinkle gelatin over water and let it sit while you continue with the next steps. Place chocolate in a medium sized bowl.

    Add ½ cup heavy whipping cream and sugar to a small saucepan over medium heat. Bring it to a simmer then remove from heat and add gelatin mixture. Stir until dissolved and pour over chocolate. Let sit for 3 minutes, then whisk smooth.

    Cool the moose to room temperature, stirring occasionally to speed up the cooling process. You can also put it in the freezer for 15 minutes, stirring every 5 minutes so it cools evenly.

    In a large bowl, whip the remaining 1 cup heavy whipping cream until stiff peaks. Whisk ⅓ of the whipped cream into the cooled mousse. Gently fold in the remaining until combined.

    Line the springform pan with parchment paper. Place one cake layer in the bottom of the springform pan. Spread mousse overtop, then top with the second cake layer. Place plastic wrap overtop of cake and refrigerate for at least 4 hours.

    Instruction number 1 to make Vanilla Cake with Chocolate Moose Filling
    Instruction number 2 to make Vanilla Cake with Chocolate Moose Filling

    Whipped Chocolate Ganache

    To make the ganache, place chocolate in a bowl. Heat heavy whipping cream and butter in a small saucepan over medium heat. Bring to a simmer and then pour over chocolate. Let it sit for 3 minutes, and then whisk until smooth.

    Let the ganache cool before whipping. Either at room temperature, or you can put it in the freezer for 15 minutes. Stir every 5 minutes so it cools evenly. Whip ganache until stiff peaks form.

    Remove cake from the springform pan and place it on a cake decorating stand or plate. Spread whipped ganache on the top and the sides of the cake. Pipe decorations on top of the cake and scatter sprinkles on top. Refrigerate in an airtight container for up to 3 days.

    For more step-by-step photos, see the web story for this vanilla cake with chocolate moose filling!

    The cake on a white cake plate.

    ✔️Expert tips

    • You can use either milk chocolate or semi-sweet chocolate. I used milk chocolate in this recipe.
    • Make sure you use unflavoured gelatin.
    • I use whole milk when baking, but you could substitute with 2% milk if you want.
    • Don't over mix cake batter. Mix until the ingredients are just incorporated and no more. Over mixing can cause a dense cake.

    💭FAQs

    Does a cake with mousse filling need to be refrigerated?

    The best way to store a cake with mousse in it is to cover it and store in the refrigerator. If left at room temperature, the mousse could get soft and may get runny.

    How long can a cake with mousse filling sit out?

    A cake with mousse filling can sit out a room temperature for no more then 2 hours. If the inside temperature is cool, it could last up to 5 hours, but keep an eye on it.

    Can I freeze this cake?

    Yes, mousse made with gelatin, which this one is, can be frozen nicely. Moose without gelatin will get ice crystals forming on it.
    The moose will thaw faster than the cake though, which may cause the moose to be a bit runny.
    Wrap the cake with plastic wrap and then wrap with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

    A slice of cake on a white plate. The rest of the cake is partially seen in the background.

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    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    A slice of cake being lifted from the rest of the cake. The cake sits on a white cake stand.

    Vanilla Cake with Chocolate Mousse Filling

    Nina
    The vanilla cake layers are filled with a chocolate moose filling, and the cake is frosted with a whipped chocolate ganache, and decorated with sprinkles. This cake is perfect for any celebration!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 45 minutes mins
    Cook Time 35 minutes mins
    Cooling time 4 hours hrs
    Course Dessert
    Cuisine North American
    Servings 14 slices
    Calories 550 kcal

    Equipment

    • two 9 inch cake pans
    • one 9 inch Springform pan

    Ingredients
     
     

    Vanilla Cake

    • 2 ¼ cups all purpose flour
    • 2 ¼ teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter room temperature
    • 1 ½ cups granulated sugar
    • 3 large eggs room temperature
    • 2 teaspoons vanilla extract
    • 1 cup whole milk room temperature

    Chocolate Moose

    • 1 tablespoon water
    • ¾ teaspooon gelatin powder
    • 6 ounces baking chocolate (milk or semi-sweet)
    • 1 ½ cups heavy whipping cream cold, divided
    • 1 tablespoon granulated sugar

    Whipped Chocolate Ganache

    • 8 ounces baking chocolate (milk or semi-sweet)
    • ¾ cup heavy whipping cream cold
    • 1 tablespoon unsalted butter cold
    • 2 tabelspoons sprinkles optional

    Instructions
     

    Vanilla Cake

    • Preheat oven to 350°F (180°C). Grease and line two 9 inch cake pans with parchment paper. We need to use 9 inch cake pans for this recipe because we are layering everything in a 9 inch springform pan. You can skip the springform pan and use a cake collar. If you use a cake collar, this cake can be made in 8 inch cake pans as well.
    • Whisk flour, baking powder, and salt together in a medium bowl.
    • In a large bowl, cream butter and sugar together until fluffy, about 3 minutes. Add eggs, one at a time, and mix well after each addition. Mix in vanilla extract.
    • Alternate add the dry ingredients and milk, beginning and ending with the dry ingredients (3 additions of flour, 2 of milk). Mix until just combined and divide the batter equally into the prepared pans.
    • Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs on it. Cool on a wire rack for 5 minutes, and then remove cakes to cool completely on a wire rack.

    Chocolate Moose

    • Add water to a small bowl and sprinkle gelatin on top. Let it sit while you move on to the next steps.
    • Place chocolate in a medium sized bowl.
    • Add ½ cup heavy whipping cream and sugar to a small saucepan over medium heat. Bring it to a simmer then remove from heat and add gelatin mixture. Stir until dissolved. Pour over chocolate and let sit for 3 minutes, then whisk smooth.
    • Cool the moose to room temperature, stirring occasionally to speed up the cooling process.
    • In a large bowl, whip the remaining 1 cup heavy whipping cream until stiff peaks. Whisk ⅓ of the whipped cream into the cooled moose. Gently fold in the remaining until combined.
    • Line the springform pan with parchment paper. Allow the parchment paper to overhang a bit. This will help easily remove the cake later on.
    • Place one cake layer in the bottom of the springform pan. Spread moose overtop, then top with the second cake layer. Place plastic wrap overtop of cake and refrigerate for at least 4 hours.

    Whipped Chocolate Ganache

    • Place chocolate in a medium bowl.
    • Heat heavy whipping cream and butter in a small saucepan over medium heat. Bring to a simmer and then pour over chocolate. Let it sit for 3 minutes, and then whisk until smooth.
    • Let the ganache cool before whipping. Either at room temperature, or you can put it in the freezer for 15 minutes. Stir every 5 minutes. Whip ganache until stiff peaks form.
    • Remove cake from the springform pan and place it on a cake decorating stand or plate. Spread whipped ganache on the top and the sides of the cake. Pipe decorations on top of the cake and scatter sprinkles on top. Refrigerate in an airtight container for up to 3 days.

    Notes

    • You can use either milk chocolate or semi-sweet chocolate. I used milk chocolate in this recipe.
    • Make sure you use unflavoured gelatin.
    • I use whole milk when baking, but you could substitute with 2% milk if you want.
    • Don't over mix cake batter. Mix until the ingredients are just incorporated and no more. Over mixing can cause a dense cake.

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 14gCalories: 550kcalCarbohydrates: 55gProtein: 7gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 103mgSodium: 186mgPotassium: 263mgFiber: 3gSugar: 35gVitamin A: 895IUVitamin C: 0.2mgCalcium: 114mgIron: 3mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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      Recipe Rating




    1. GY

      August 23, 2022 at 10:33 pm

      MOUSSE?

      Reply
      • Nina

        August 24, 2022 at 2:45 pm

        Hi GY! Thanks for noticing 😄

        Reply

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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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