Chocolate Pistachio Mousse Cake – Home Cooking Adventure

By Editor On Apr 25, 2025

If you love chocolate and pistachios, this Chocolate Pistachio Mousse Cake might just be your new favorite. It starts with a super moist, rich chocolate cake layer that’s soft and fudgy without being too heavy. On top of that, there’s a thin layer of homemade pistachio cream, just enough to bring that distinct nutty flavor without overpowering the chocolate. I also sprinkled some chopped pistachios over the cream for a bit of crunch and texture.

But the real magic happens in the top layer: a fluffy pistachio mousse made with cream cheese. It’s light, silky, and adds the perfect creamy balance to the richer layers below. I love how it melts in your mouth and carries that gentle pistachio flavor throughout the whole bite.

To finish it off, I decorate the cake with more chopped pistachios and a handful of chocolate flakes. It is simple but so pretty. It’s one of those cakes that feels elegant but still cozy, and it works just as well for a dinner party as it does for a quiet Sunday afternoon treat.

Chocolate Pistachio Cake with Pistachio Cream Cheese Mousse

How to make chocolate pistachio mousse cake

Start by preparing the chocolate cake. Preheat the oven to 350°F (180°C), grease an 8 or 9-inch (20–22 cm) pan with butter, and line the bottom with parchment paper. Melt the chocolate and butter together over a bain-marie, stirring until smooth, then set aside to cool to room temperature.

Meanwhile, beat the eggs with sugar and salt until the mixture becomes thick and pale in color. Stir in the vanilla extract, then add the cooled melted chocolate and mix until fully incorporated. Gently fold in the sifted flour with a spatula, being careful not to deflate the batter. Pour the mixture into the prepared pan and bake for about 25 minutes, or until the cake is set.

Once baked, run a sharp knife around the edge of the pan, let the cake cool for 10 minutes, then invert onto a serving plate and allow it to cool completely.

Spread ¼ cup of pistachio cream over the cooled cake and sprinkle chopped pistachios on top, gently pressing them to stick. Refrigerate the cake while preparing the cream cheese pistachio mousse. For the pistachio cream I used my homemade pistachio cream. You can also use store-bought pistachio cream.

To make the mousse, bloom the gelatin by dissolving it in cold water and letting it sit for 5 to 10 minutes. In a bowl, mix the cream cheese with powdered sugar, pistachio cream and matcha powder until smooth. Melt the bloomed gelatin over low heat and pour it into the cream cheese mixture, stirring to combine. Add the cream and whip until soft peaks form.

How to assemble the cake

To assemble, place a cake ring around the chocolate cake and line it with an acetate sheet. Pour the pistachio mousse over the cake and smooth the top. Refrigerate the assembled cake for at least 4 to 6 hours, or overnight, until fully set.

Before serving, decorate the top with chopped pistachios and chocolate flakes.

I hope you give it a try! It’s one of those bakes that looks impressive, but comes together easier than you’d expect.

If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Chocolate Pistachio Mousse Cake with homemade Pistachio Cream