When it comes to indulgent desserts, few names command as much respect as Nigella Lawson. Known for her effortless elegance in the kitchen, Nigella has a way of making luxurious recipes approachable. Her Chocolate Mousse Cake is no exception—it’s rich, velvety, and melts in your mouth with every bite. Unlike a traditional sponge cake, this recipe combines the decadence of a chocolate torte with the airy lightness of a mousse, making it the ultimate centerpiece for any celebration.
In this guide, you’ll find not just the recipe, but also expert baking tips, troubleshooting advice, variations, and serving ideas—everything you need to perfect this iconic dessert.
Recipe Card – Nigella Lawson’s Chocolate Mousse Cake
Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 35 minutes
Chill Time: 4 hours (minimum)
Difficulty: Intermediate
Ingredients:
- 250g (9 oz) dark chocolate (70% cocoa, good quality)
- 125g (1/2 cup) unsalted butter
- 6 large eggs, separated
- 200g (1 cup) caster sugar, divided
- 1 tsp pure vanilla extract
- Pinch of salt
- Cocoa powder or icing sugar, for dusting
Method:
- Prepare your oven: Preheat to 180°C (350°F). Grease and line a 23cm (9-inch) springform cake tin.
- Melt chocolate & butter: Place in a heatproof bowl over simmering water (double boiler). Stir until smooth, then set aside to cool slightly.
- Whip egg yolks & sugar: Beat the yolks with half the sugar until pale, thick, and creamy. Add vanilla.
- Fold in chocolate mixture: Gently stir the melted chocolate and butter into the yolk mixture.
- Whisk egg whites: Beat egg whites with a pinch of salt until foamy. Gradually add remaining sugar and whisk to stiff peaks.
- Combine mixtures: Fold egg whites into the chocolate base in three parts, keeping as much air as possible.
- Bake: Pour into prepared tin. Bake for 35 minutes until the edges are set but the center still has a slight wobble.
- Cool & chill: Allow to cool completely, then refrigerate for at least 4 hours before serving.
- Serve: Dust with cocoa or icing sugar. Add berries or whipped cream if desired.
Chef’s Tips for Perfection
- Chocolate choice matters: Use high-quality dark chocolate (minimum 70% cocoa). Milk chocolate makes it too sweet and heavy.
- Room temperature eggs: Cold eggs won’t whip as well—take them out 30 minutes before.
- Gentle folding: Use a spatula in a figure-eight motion to keep the mousse airy.
- Don’t overbake: The cake should have a slightly wobbly center—it firms as it chills.
- Make ahead: This cake tastes even better the next day as the flavors deepen.
Variations You’ll Love
- Mocha Mousse Cake: Add 1 tbsp instant espresso powder to the chocolate.
- Spiced Chocolate: Stir in ½ tsp cinnamon or a pinch of chili for a warm kick.
- Gluten-Free Option: This recipe is naturally flourless—safe for gluten-sensitive guests.
- White Chocolate Twist: Replace dark chocolate with white and add fresh raspberries for balance.
Troubleshooting Guide
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Cake sinks heavily in the middle | Overbeaten egg whites or underbaking | Bake a little longer, don’t overwhip |
| Mousse texture is grainy | Chocolate seized or eggs too cold | Ensure smooth melted chocolate, use room-temp eggs |
| Cake cracks on top | Oven too hot or overbaking | Lower temp slightly, don’t bake too long |
| Too dense | Folded egg whites deflated | Fold gently and in stages |
Serving & Pairing Ideas
- Toppings: Fresh berries, whipped cream, or a drizzle of salted caramel.
- Pairings: Espresso, dessert wine (like Port), or a bold red wine such as Cabernet Sauvignon.
- Presentation tip: Serve in thin slices—this cake is rich!
Nutritional Information (per slice, approx.)
- Calories: 360
- Fat: 23g
- Carbs: 32g
- Protein: 7g
FAQs – Answering Your Most Common Questions
Q: Can I make this cake ahead of time?
Yes, it’s best prepared a day before serving—it allows flavors to deepen and the mousse to set.
Q: Does it contain raw eggs?
No—the eggs are baked, though the center remains mousse-like. If you’re concerned, use pasteurized eggs.
Q: Can I freeze this cake?
Yes, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Q: Can I use milk chocolate instead of dark?
You can, but it will be much sweeter and less intense. For balance, reduce the sugar by 50g.
Why Nigella Lawson’s Chocolate Mousse Cake Is a Must-Bake
This isn’t just a dessert—it’s a celebration of everything indulgent about chocolate. The combination of airy mousse texture, rich chocolate flavor, and effortless elegance makes it a timeless favorite. With the right technique and tips, you can recreate Nigella’s signature cake at home and impress even the toughest dessert critics.
