Gateau a la Mousse au Chocolat (Chocolate Mousse Cake)

It’s National Chocolate Cake Day! What better way to celebrate than with a delicious recipe straight out of Epcot?

I own a ‘few’ Disney cookbooks, and when I realized what today was, I pulled them out to find the perfect treat for the day! Enjoy!

Location: Boulangerie Patisserie – France Pavilion – Epcot – Walt Disney World 
Source: Mickey’s Gourmet Cookbook

Yield: 10 Servings

This cake is separated into four parts.



  • 1/3 cup flour
  • 3 tbsp unsweetened cocoa
  • 3 eggs
  • 1/2 cup sugar
  • 3 tbsp sweet butter (melted and cooled)
  • 1/2 tsp. vanilla extract


  1. Preheat oven to 350F degrees
  2. Grease and flour a 9-inch springform pan. Line the bottom with waxed paper.
  3. In a medium bowl, sift together the flour and cocoa. Set the bowl aside.
  4. In a double boiler, combine the eggs and sugar. You want to do it over hot not boiling water. Stir constantly until it becomes creamy.
  5. Remove from the heat and beat until thick and fluffy.
  6. Fold in a third of the flour.
  7. Dribble the butter and vanilla over the batter and fold in.
  8. Fold in the rest of the flour.
  9. Pour batter into the prepared pan. Bake for 15 to 20 minutes.
  10. Remove from the oven, let cool in the pan for 10 minutes, remove from the pan and let cool on a wire rack.

Rum Syrup


  • 1/2 cup water
  • 1 tsp sugar
  • 1 tbsp rum


  1. In a saucepan, boil the water and sugar together.
  2. Add rum to the mixture and let cool.

Chocolate Mousse


  • 5 ounces melted semi-sweet chocolate
  • 2 eggs lightly beaten egg yolks
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 3 eggs whites
  • 1/4 cup sugar


  1. In a double boiler, melt the chocolate.
  2. In a medium bowl, combine the egg yolks, cream. Mix together.
  3. While stirring rapidly, add the chocolate slowly in the egg mixture. Add the vanilla.
  4. In an electric mixture, beat the egg white and the sugar. Stiff peaks will form.
  5. Fold the egg whites into the chocolate mixture. Be careful not to deflate. Chill until ready to use.

Chocolate Ganache


  • 8 ounces semi-sweet chocolate
  • 1/2 cup milk
  • 1 cup heavy cream
  • 1 1/2 tbsp vanilla extract
  • 3 tbsp sugar


  1. Over very low heat, melt chocolate.
  2. In a medium bowl, combine the milk, cream, vanilla, and sugar. Beat the mixture.
  3. Once the cream mixture is mixed, immediately combine with the chocolate. Mix and cook for one minute. Allow cooling slightly.

Assembly of chocolate mousse cake:

  1. While remaining in the springform pan, the bottom layer is the genoise to form the base.
  2. Brush the genoise with the rum syrup.
  3. Cover with a layer of chocolate mousse.
  4. Top with cooled chocolate ganache. Place in the refrigerator for 2 hours.
  5. Once cooled, remove from pan and serve with whipped cream and sliced almonds if desired.

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