This Chocolate Champagne Mousse Cake is one of the best desserts to celebrate New Year’s Eve with your family and friends. A chocolate champagne cake at the bottom, followed by a semisweet and milk chocolate mousse and a champagne mousse. The cake is so delicate, elegant and moist, with a subtle champagne flavor that everybody will love.
The recipe is easy, quick to prepare and very delightful. First, prepare the chocolate champagne cake. Let it cool. Once cooled, prepare the chocolate mousse. Add on top of the cake, smooth the top and refrigerate or freeze for a few minutes until you prepare the champagne mousse. Gently pour the champagne mousse on top of the chocolate mouse layer. Make sure you pour evenly over the surface of the chocolate mousse, to keep the layers separated. Smooth the top and refrigerate to set for about 4-6 hours or overnight to set completely.
If you try this cake for New Year’s Eve, before serving add some sparklers on top of the cake, if desired, to create an impressive effect. Hope you will try this amazing cake, tag me on Instagram if you do and enjoy it as much as we did!
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I like chocolate!
I wanted to make this cake but I find the directions seriously lacking. To say “add a ring lined with acetate sheet around the cake” and expect someone to know what that means is extremely presumptuous. Unless this is a site for professionals only.
What type of ring? How tall a ring? Should the chocolate mousse be cooled before pouring the champagne cream cheese mousse over it? How do you keep the champagne mousse from running down onto the chocolate mousse?
This turned out great!