Spice Cake with Chocolate Mousse

Looking for an easy, but impressive, dessert? We’ve got you covered. Wow your guests with a homemade spice cake topped with Mexican chocolate mousse, prune mousse, and dark chocolate created by Chef Ana de Anda in the Chef’s Roll Test Kitchen.

Check out the video here!

Cook Time:



Mexican Chocolate Mousse

  • 125 gr milk
  • 1.5 ea gelatin sheets
  • 163 gr dark chocolate
  • 250 gr milk
  • ½ tsp cinnamon
  • ¼ tsp cayenne pepper


Prune Mousse

  • 225 gr Prune puree
  • 75 gr White chocolate
  • 1.25 gr salt
  • 1 ea Gelatin sheet
  • 175 gr Cream
  • 25 gr Powder sugar


Spice Cake

  • 312 gr AP flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1 c canola oil
  • 350 gr brown sugar
  • 180 gr unsweetened applesauce
  • 4 ea large eggs
  • 2 tsp pure vanilla extract
  • 1 c shredded apple
  • ½ c chopped prunes

Dark chocolate for topping


Mexican Chocolate Mousse

Bloom gelatin, set aside

Heat milk and spices

Add gelatin to milk

Pour over chocolate

Whip cream, soft peaks

When chocolate is at 40ºC fold in whip cream

Put in a piping bag and let set in the fridge.


Prune Mousse

Heat puree.

Melt chocolate and mix with puree.

Add salt and mix.

Bloom gelatin and add to chocolate puree mixture.

Whip cream and sugar to soft peaks.

Fold cream into the chocolate.

Put into a piping bag and let set in the fridge.


Spice Cake

Sift flour, baking powder, baking soda, salt, and all spices into a bowl. Mix.

In a large deep bowl, combine butter, brown sugar, applesauce, eggs, vanilla extract.

Pour dry ingredients into liquid and whisk until mixed.

Peel and grate the apple and add to the mix.

Add chopped prunes to the batter.

Pour the batter into the prepared cake pan and bake for 45-50 minutes at 350ºF.

Remove the cake from the oven and let it cool.



Once the spice cake has cooled, pipe prune mousse and Mexican chocolate mousse and top with dark chocolate pieces. Slice and enjoy!