Triple Chocolate Mousse Cake

Why You’ll Love This Recipe

Triple Chocolate Mousse Cake is the ultimate chocolate lover’s dream. Each layer of mousse offers a different texture and flavor, making each bite a unique experience. The chocolate cake provides a moist, tender base, while the creamy chocolate mousse layers melt in your mouth. It’s rich but not overly sweet, and the layers create a beautiful contrast in both flavor and texture. Whether for a birthday, anniversary, or holiday celebration, this cake is sure to impress and leave everyone wanting more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 1/2 cup boiling water

For the chocolate mousse layers:

Dark Chocolate Mousse:

• 4 oz dark chocolate (60-70% cocoa), chopped

• 1/2 cup heavy cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

Milk Chocolate Mousse:

• 4 oz milk chocolate, chopped

• 1/2 cup heavy cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

White Chocolate Mousse:

• 4 oz white chocolate, chopped

• 1/2 cup heavy cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

For garnish (optional):

• Shaved chocolate (dark, milk, or white)

• Cocoa powder or chocolate curls

• Fresh berries (optional)

Directions

Prepare the chocolate cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Alternate adding dry ingredients and milk: Add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix.

6. Add boiling water: Slowly pour in the boiling water and mix until smooth. The batter will be thin, but that’s okay—it makes the cake extra moist.

7. Bake the cake: Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Prepare the chocolate mousse layers:

1. Melt the chocolate: For each mousse layer, melt the respective chocolate (dark, milk, or white) in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring in between. Let the melted chocolate cool slightly.

2. Whip the cream: In a separate bowl, whip 1/2 cup heavy cream and 2 tablespoons powdered sugar for each mousse layer until stiff peaks form. Divide the whipped cream evenly between the three mousse layers.

3. Make the mousse:

   • For the dark chocolate mousse, fold the melted dark chocolate into the whipped cream until fully incorporated. Set aside.

   • For the milk chocolate mousse, fold the melted milk chocolate into the whipped cream.

   • For the white chocolate mousse, fold the melted white chocolate into the whipped cream.

4. Layer the mousse: Once the cake is completely cooled, spread the dark chocolate mousse over the cake layer. Smooth the top with a spatula. Refrigerate for 20 minutes to set the mousse layer.

5. Add the milk chocolate mousse: After the dark chocolate mousse is set, layer the milk chocolate mousse on top. Smooth it evenly and refrigerate for another 20 minutes.

6. Add the white chocolate mousse: Finally, spread the white chocolate mousse over the milk chocolate layer. Smooth the top and refrigerate for at least 4 hours or preferably overnight, to allow the mousse to set fully.

Garnish and serve:

1. Finish the cake: Just before serving, remove the cake from the springform pan and transfer it to a serving platter. Garnish with chocolate shavings, cocoa powder, chocolate curls, or fresh berries, if desired.

2. Serve and enjoy: Slice into the luscious layers of mousse and cake. Serve chilled and enjoy the decadent, creamy goodness!

Servings and timing

This Triple Chocolate Mousse Cake serves 8-10 people. Prep time is around 30 minutes for the cake, and then additional time is needed for the mousse layers (about 20 minutes of setting time between each mousse layer). The total chilling time is 4-5 hours or overnight.

Variations

• Add fruit: For a fresh contrast to the rich mousse, add fresh raspberries, strawberries, or blueberries in between the mousse layers.

• Flavor variations: Add a bit of espresso powder or coffee liqueur to the mousse for a coffee-flavored twist, or try orange zest for a citrusy note.

• Mini version: Make individual servings by layering the mousse and cake into smaller cups or jars for single-serve desserts.

Storage/reheating

Store leftover Triple Chocolate Mousse Cake in an airtight container in the refrigerator for up to 3 days. The mousse layers are best when chilled, and the cake will stay fresh and creamy. This cake is not suitable for freezing as the mousse may lose its texture.

FAQs

1. Can I use a different size pan?

Yes, you can use a 9-inch round cake pan or even a 9×9-inch square pan, but be sure to adjust the amount of mousse for the size of your pan.

2. Can I make the mousse layers in advance?

Yes, you can prepare the mousse layers in advance and store them in the fridge. Just layer them on top of the cooled cake when you’re ready to assemble.

3. Can I use store-bought cake for this recipe?

Absolutely! You can use a store-bought chocolate cake if you’re looking to save time. Just ensure it’s fully cooled before adding the mousse layers.

4. Can I make this cake without the white chocolate mousse layer?

Yes, you can make it with just dark and milk chocolate mousse if you prefer, or substitute the white chocolate mousse with a different flavor of your choice.

5. Can I use dairy-free ingredients?

Yes, you can use dairy-free chocolate, coconut cream, and vegan whipped cream for a dairy-free version of this cake.

6. Can I freeze this cake?

While freezing the entire cake may affect the mousse texture, you can freeze individual slices for up to 1 month. Thaw them in the fridge for a few hours before serving.

7. How do I make sure the mousse is fluffy?

Be sure to whip the heavy cream to stiff peaks before folding in the melted chocolate. This will help the mousse stay light and fluffy.

8. Can I use dark chocolate chips instead of baking chocolate?

Yes, you can use dark chocolate chips in place of baking chocolate, but make sure to melt them well before incorporating them into the whipped cream.

9. Can I use sweetened condensed milk instead of powdered sugar?

While sweetened condensed milk adds sweetness, it won’t provide the right texture for the mousse. Stick with powdered sugar for the best results.

10. Can I serve this cake at room temperature?

It’s best served chilled so that the mousse layers hold their shape and texture. However, you can let it sit for 10-15 minutes at room temperature if you prefer a softer mousse texture.

Conclusion

Triple Chocolate Mousse Cake is the ultimate indulgence for any chocolate lover. With three layers of smooth, creamy mousse—dark, milk, and white chocolate—on a decadent chocolate cake, it’s a dessert that’s rich, elegant, and guaranteed to impress. Whether for a special occasion or just because you deserve something special, this cake is sure to become a go-to recipe for those who love a luxurious chocolate treat!