Triple Chocolate Mousse Cake is the ultimate dessert for any chocolate enthusiast. Featuring a rich baked chocolate cake base topped with three distinct layers of mousse—dark, milk, and white chocolate—this elegant treat is finished with a silky chocolate ganache. With its beautiful presentation and indulgent flavor, it’s perfect for birthdays, holidays, or any special occasion.
Why You’ll Love This Recipe
This cake is a chocolate lover’s dream. The combination of textures—dense cake, fluffy mousse, and creamy ganache—offers a luxurious dessert experience. Each mousse layer adds a unique chocolate profile, providing a balanced contrast between the rich, bold dark chocolate and the delicate sweetness of white chocolate. Although it looks impressive, the steps are straightforward and ideal for making ahead.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake Layer:
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Chocolate Mousse Layers:
1 cup semi-sweet chocolate chips (for dark chocolate mousse)
1 cup milk chocolate chips (for milk chocolate mousse)
1 cup white chocolate chips (for white chocolate mousse)
3 cups heavy cream, divided (1 cup per mousse layer)
3 teaspoons powdered gelatin, divided
3 tablespoons water, divided
For the Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Directions
- Prepare the Cake Layer
Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Melt chocolate and butter together in the microwave in 20-second intervals until smooth. Let cool slightly.
Mix batter: In a bowl, beat the sugar and eggs until fluffy. Stir in the vanilla and melted chocolate mixture. Fold in the flour, baking powder, and salt until combined.
Bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely in the pan.
- Make the Chocolate Mousse Layers
For each mousse layer, follow the same process:
Bloom gelatin: Mix 1 teaspoon powdered gelatin with 1 tablespoon water. Let sit 5 minutes.
Melt chocolate (semi-sweet, milk, or white) until smooth.
Heat gelatin over low heat until dissolved, then stir into melted chocolate.
Whip cream: Beat 1 cup heavy cream to soft peaks, then fold gently into the chocolate mixture until smooth.
Dark chocolate mousse: Spread over cooled cake. Refrigerate until set, about 15–20 minutes.
Milk chocolate mousse: Spread on top of dark layer. Refrigerate.
White chocolate mousse: Spread over milk layer. Chill the entire cake for at least 4 hours, or until fully set.
- Make the Ganache Topping
Melt chocolate and cream together in a microwave-safe bowl, stirring every 20 seconds until smooth.
Spread over the top of the chilled white chocolate mousse. Refrigerate an additional 30 minutes to set.
- Serve
Carefully remove the springform pan. Slice and serve chilled. Garnish with chocolate curls, cocoa powder, or fresh berries if desired.
Servings and Timing
Prep Time: 45 minutes
Cook Time: 25 minutes
Setting Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 12
Variations
Mint Chocolate Mousse: Add a few drops of peppermint extract to one mousse layer.
Nutty Twist: Add crushed hazelnuts or almonds between mousse layers for texture.
Coffee Infusion: Stir a teaspoon of instant espresso into the dark chocolate layer for added depth.
Gluten-Free Option: Use a gluten-free flour blend for the cake layer.
Fruit Layer: Add a thin layer of raspberry preserves on the cake before the mousse layers for contrast.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. For best texture, let it sit at room temperature for 5–10 minutes before serving. This cake is not ideal for freezing due to the mousse layers, which may separate upon thawing.
FAQs
Can I make this cake ahead of time?
Yes, this is an ideal make-ahead dessert. It can be fully prepared a day in advance and kept refrigerated.
Can I use gelatin sheets instead of powdered gelatin?
Yes, one sheet of gelatin is roughly equivalent to one teaspoon of powdered. Soak and dissolve according to package instructions.
How do I ensure clean layers?
Let each mousse layer set for at least 15–20 minutes in the fridge before adding the next to maintain clean separation.
Can I use whipped topping instead of cream?
Heavy cream is recommended for stability and taste, but stabilized whipped topping can be used in a pinch.
Why is my mousse runny?
Ensure the gelatin is fully bloomed and dissolved, and that the whipped cream is folded gently but thoroughly.
Can I substitute chocolate chips with baking bars?
Yes, chop baking chocolate into small pieces and use in place of chips in equal measure.
How do I remove the cake from the pan cleanly?
Run a knife along the edge of the springform pan before releasing. Chilling the cake well helps it maintain its shape.
Can I use dark chocolate for the ganache?
Yes, you can use dark chocolate for a richer topping—adjust the sweetness if desired.
What type of cream is best?
Use heavy whipping cream (at least 36% fat) for the best consistency in the mousse.
Can I make this cake without the ganache?
Yes, the ganache is optional, but it adds a glossy, professional finish and enhances the chocolate flavor.
Conclusion
Triple Chocolate Mousse Cake is a stunning and decadent dessert that impresses with both taste and presentation. With its rich cake base and smooth, layered mousse, it’s a chocolate masterpiece that’s well worth the effort. Whether served at a dinner party or enjoyed as a personal treat, this cake is sure to be remembered.
Triple Chocolate Mousse Cake
- Total Time: 5 hours 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This elegant Triple Chocolate Mousse Cake is the ultimate indulgence for chocolate lovers. With layers of rich chocolate cake, silky dark, milk, and white chocolate mousse, and a glossy ganache topping, this show-stopping dessert is perfect for birthdays, holidays, or any celebration that calls for something extraordinary!
Ingredients
For the Chocolate Cake Layer:
-
1 cup semi-sweet chocolate chips
-
1/2 cup unsalted butter, softened
-
1 cup granulated sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
1 cup all-purpose flour
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
For the Chocolate Mousse Layers:
-
1 cup semi-sweet chocolate chips (dark chocolate mousse)
-
1 cup milk chocolate chips (milk chocolate mousse)
-
1 cup white chocolate chips (white chocolate mousse)
-
3 cups heavy cream, divided (1 cup per mousse layer)
-
3 teaspoons powdered gelatin, divided
-
3 tablespoons water, divided
For the Chocolate Ganache Topping:
-
1 cup semi-sweet chocolate chips
-
1/2 cup heavy cream
Instructions
-
Make the Cake Base:
-
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
-
Melt chocolate chips and butter. Let cool.
-
Beat sugar and eggs until fluffy. Add vanilla and cooled chocolate mix. Stir in flour, baking powder, and salt.
-
Pour into pan and bake for 20–25 minutes. Cool completely.
-
-
Make the Mousse Layers:
-
For each layer: Bloom 1 tsp gelatin in 1 tbsp water for 5 minutes.
-
Melt chocolate chips. Whip 1 cup cream to soft peaks.
-
Heat gelatin to dissolve and stir into chocolate. Fold in whipped cream.
-
Spread each mousse layer one at a time, refrigerating in between layers.
-
-
Top with Ganache:
-
Melt chocolate chips and cream until smooth.
-
Spread over the white chocolate mousse layer. Chill for 30 minutes.
-
-
Serve:
-
Remove springform ring, slice, and serve chilled. Garnish with chocolate shavings or berries.
-
Notes
-
This dessert is best made ahead for proper chilling and setting.
-
Keep leftovers covered in the fridge for up to 4 days.
-
For easier slicing, dip your knife in hot water between cuts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
