There’s something timeless about a round chocolate cake. It’s rich, glossy, and always feels like a celebration—whether you’re serving it at a fancy dinner, gifting it to a chocolate lover, or slicing into it just because you felt like baking something beautiful. This version takes things up a notch with smooth chocolate glaze, a textured mousse top, and elegant finishing touches like macarons and hazelnuts. Sophisticated, indulgent, and absolutely unforgettable.

Behind the Recipe

This cake came out of my love for balancing elegance with intense chocolate flavor. I wanted something that had all the richness of a ganache, the softness of mousse, and the satisfying bite of a good cake base. It’s the kind of dessert that feels luxurious without being over-complicated. And let’s be honest, decorating it with macarons and hazelnuts? That’s the part where you get to have a little fun.

Recipe Origin or Trivia

Chocolate cake itself has been a staple in dessert culture for centuries, but modern patisserie techniques have taken it to artistic levels. This particular style—with a glazed finish and mousse detailing—is inspired by French entremets and mirror-glaze cakes that have grown in popularity among home bakers and pastry chefs alike. It’s not just a dessert—it’s a centerpiece.

Why You’ll Love This Chocolate Cake

Aside from how show-stopping it looks, here’s why this recipe deserves a spot in your favorites:

Deep Chocolate Flavor: From the cake to the mousse to the glaze.

Varied Textures: Soft sponge, airy mousse, silky glaze, and crunchy hazelnuts.

No Fondant Needed: The glaze does all the beautifying.

Versatile Decoration: Use macarons, nuts, or fruit—whatever you love.

Make-Ahead Friendly: The mousse layer benefits from chilling overnight.

Perfect for Celebrations: Elegant enough for any event or holiday table.

Chef’s Pro Tips for Perfect Results

To make this dessert as flawless as it looks:

Use high-quality chocolate (at least 60% cocoa) for rich flavor.
Let the mousse set overnight for the best structure.
Apply glaze while it’s warm but not hot for a smooth finish.
Work on a cold cake when glazing—it helps the glaze set fast.
Use acetate strips in the mold for perfectly clean edges.

Kitchen Tools You’ll Need

Here’s what to have ready:

Springform or Ring Mold: For clean cake assembly.

Offset Spatula: To smooth mousse and glaze.

Silicone Mat or Cooling Rack: For glazing.

Piping Bag (optional): For mousse if you want piped texture.

Mixing Bowls, Whisk, and Spatula: Standard baking tools.

Digital Scale (recommended): For precise measurements, especially with chocolate.

Ingredients in Chocolate Round Cake

Let’s break it down by layers:

For the Cake Base:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup hot water

For the Chocolate Mousse:

200g dark chocolate (chopped)
1 1/2 cups heavy whipping cream
2 tablespoons sugar (optional)
1 teaspoon vanilla

For the Chocolate Glaze:

1/2 cup heavy cream
100g dark chocolate (chopped)
1 tablespoon butter

Toppings:

2 chocolate macarons
Crushed hazelnuts
Dried berries or edible flowers (optional)

Ingredient Substitutions

Buttermilk: Use regular milk + 1 tsp lemon juice or vinegar.

Dark Chocolate: Swap with semi-sweet if you prefer it milder.

Vegetable Oil: Can use melted butter for richer flavor.

Hazelnuts: Almonds, pistachios, or even toffee bits can work.

Macarons: Optional, but they add a nice visual touch.

Ingredient Spotlight

Dark Chocolate: The quality of your chocolate makes or breaks this cake. Look for chocolate that lists cocoa content and avoid baking chips (they often contain stabilizers that prevent melting smoothly).

Heavy Cream: Needed for the mousse and glaze—make sure it’s at least 35% fat for that smooth, airy whip.

Instructions for Making the Chocolate Round Cake

Here’s how we’re layering love into this cake:

1. Bake the Chocolate Cake Base:

Preheat oven to 350°F (175°C). Grease and line the base of a round 8-inch cake pan.

In a bowl, mix flour, cocoa, baking soda, and salt. In another bowl, whisk sugar, oil, eggs, and vanilla. Add the dry ingredients to the wet, then stir in buttermilk and hot water.

Pour into pan and bake for 20–25 minutes. Let cool completely.

2. Prepare the Chocolate Mousse:

Melt chocolate in a double boiler or microwave (short bursts). Let cool slightly.

Whip cream to soft peaks. Fold one-third into the chocolate to lighten, then fold in the rest gently. Add sugar and vanilla if desired.

Set aside or refrigerate briefly if too loose to work with.

3. Assemble the Cake:

Place the cooled cake in a ring mold. Spread or pipe the mousse over the cake evenly. If using a textured mold for the top, fill and smooth carefully.

Chill overnight or for at least 4–6 hours.

4. Make the Glaze:

Heat cream to just below boiling. Pour over chopped chocolate and stir until smooth. Add butter for shine.

Let cool slightly until it thickens to a pourable consistency.

5. Glaze the Cake:

Remove cake from mold and place on a rack over a tray. Pour glaze gently over the mousse top, letting it coat evenly. Smooth sides if needed.

6. Decorate:

Top with chocolate macarons, sprinkle hazelnuts around the base, and add any extra garnishes while the glaze is still tacky.

7. Serve & Slice:

Use a hot knife to slice cleanly. Wipe between cuts for perfect layers.

Texture & Flavor Secrets

This cake hits every note—moist, fudgy cake on the bottom, airy mousse on top, and a silky glaze that brings it all together. The crunch of hazelnuts and delicate chew of macarons round it out. It’s indulgence with elegance.

Cooking Tips & Tricks

Chill each layer well before adding the next.
If your mousse gets too soft, chill briefly before assembling.
Use a rotating cake stand to glaze smoothly.
Decorate right away before the glaze sets.

What to Avoid

Pouring glaze too hot: It will melt the mousse.
Using warm cake or mousse: It’ll collapse the structure.
Skipping the chill: The mousse needs time to set for clean layers.

Nutrition Facts

Serving size: 1 slice (1/12 of cake)
Calories: ~360
Note: Varies with decorations and chocolate type.

Preparation Time

Prep Time: 40 minutes
Chill Time: 6 hours (or overnight)
Bake Time: 25 minutes
Total Time: ~7 hours including chilling

Make-Ahead and Storage Tips

This cake is ideal for making ahead!

Make 1–2 days before serving for best flavor and texture.
Store covered in the fridge for up to 4 days.
Not freezer-friendly due to the mousse texture.

How to Serve Chocolate Round Cake

Serve chilled or slightly below room temperature. Use a sharp knife dipped in hot water for perfect slices. Pairs beautifully with coffee, espresso.

Creative Leftover Transformations

Leftovers (if there are any!) can be:

Crumbled into parfaits with whipped cream
Frozen into mousse pops
Turned into cake truffles or chocolate trifles

Additional Tips

Want a mirror glaze? Add gelatin to the glaze for that ultra-shiny look.
Add a layer of raspberry compote under the mousse for fruity contrast.
Use gold leaf or edible glitter for a luxe touch.

Make It a Showstopper

Display this cake on a white cake stand with gold accents. Scatter a few extra macarons or flowers around the base. Add a drizzle of melted chocolate or caramel to the serving plates for that bakery feel.

Variations to Try

Hazelnut Chocolate Cake: Add hazelnut praline or spread between layers.
Mint Chocolate Cake: Add mint extract to mousse for a fresh twist.
Coffee Mousse Cake: Infuse mousse with espresso powder for mocha vibes.
Fruit-Glazed Cake: Top with berry glaze instead of chocolate.
Mini Versions: Make in silicone molds for individual servings.

FAQ’s

Q1: Can I use boxed cake mix?
A1: Yes! Just make sure it’s an 8-inch round and let it cool fully.

Q2: Can I skip the mousse?
A2: You could use frosting instead, but the mousse gives it that light texture.

Q3: Can I freeze this cake?
A3: Not recommended due to mousse texture change.

Q4: Can I use milk chocolate?
A4: Yes, but reduce added sugar as it’s sweeter.

Q5: Can I use a silicone mold?
A5: Absolutely! Great for textured tops and clean release.

Q6: Is this gluten-free?
A6: Not as written, but you can use a gluten-free cake base.

Q7: Can I make it ahead?
A7: Yes, it actually tastes better the next day!

Q8: Can I add fruit inside?
A8: Yes! Raspberries, sliced strawberries, or cherries work well.

Q9: How do I get smooth mousse?
A9: Gently fold and don’t overwhip the cream.

Q10: Can I decorate differently?
A10: Of course—use what you love and make it your own!

Conclusion

This chocolate round cake is more than just dessert—it’s a showpiece. With its rich layers, silky mousse, and elegant glaze, it looks like it came from a pâtisserie, but it’s made right in your kitchen. Whether you serve it at a celebration or simply want to treat yourself, this cake is guaranteed to make an impression—and disappear fast.