Chocolate Mousse Cake

Indulge in the dreamy delight of this Chocolate Mousse Cake – seriously, it’s what sweet dreams are made of! 😍 The taste is out-of-this-world, all creamy goodness with a hint of healthiness, making it a piece of cake (pun intended) to whip up. 🙌🏼

Chocolate Mousse Cake

Chocolate Mousse Cake


  • Bottom Layer:
  • 10g dates, soaked in hot water
  • 1/2 cup (50g) almonds
  • 1/2 cup (45g) oat flour (or plain flour)
  • 1/5 cup (20g) vegan protein powder
  • 2 tbsp cocoa powder
  • 2 tbsp (35g) any oil or butter
  • Mousse Layer:
  • 4.2 oz (120g) cream cheese
  • 1 3/4 cups (400g) thick Skyr (German Magerquark!)
  • 1/2 cup (low fat) cream
  • 1/4-1/3 cup (50-70g) sweetener of choice (Use as much as you prefer; I used maple syrup)
  • 1/4 cup (70g) nut butter of choice
  • 0.9 oz (25g) dark chocolate (Optional)
  • 1 egg + 1 egg yolk
  • 1/3 cup (35g) vanilla custard powder
  • 1/3 cup (40g) cocoa powder
  • A handful of fresh or frozen raspberries
  • Ganache:
  • 1.4 oz (40g) dark chocolate
  • 1/3 cup (80g) low-fat cream


  1. Preheat the oven to 160 degrees. Line a round baking pan (Ø 18 cm) with parchment paper and grease the sides.
  2. In a food processor, combine all ingredients for the base and mix until it resembles a sticky crumble. Transfer to the pan and press down evenly.
  3. For the chocolate mousse, combine cream cheese, Skyr, cream, sweetener, nut butter, chocolate, and eggs. Dissolve cocoa powder in 3-5 tbsp of hot water, let it cool, then add vanilla custard powder. Stir until smooth and add to the main mix.
  4. Transfer to the baking pan, place raspberries in between, and bake for about 40 minutes until the top gets darker but is still slightly wobbly. Let it cool completely (1-2 hours in the fridge).
  5. For the ganache, melt the chocolate in a water bath and add the cream. Pour it on the cooled cake and place it in the fridge for another 30 minutes. Enjoy the deliciousness! 😁

Leave a Comment

Skip to Recipe