Triple Chocolate Mousse Cake with Berries is a showstopping dessert that features three luscious layers: a moist chocolate cake base, a silky white chocolate mousse center, and a rich chocolate ganache topping. Finished with a colorful garnish of fresh strawberries and blueberries, this elegant dessert is as beautiful as it is delicious.
Why You’ll Love This Recipe
This cake is perfect for chocolate lovers who appreciate depth and balance. The combination of textures—from the soft cake to the airy mousse and glossy ganache—creates a luxurious mouthfeel. It’s ideal for special occasions and celebrations, offering a sophisticated dessert experience without the need for professional baking skills. Plus, the fresh berries add a refreshing contrast that keeps each bite light and flavorful.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake Base:
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
⅓ cup vegetable oil
½ cup buttermilk (or milk with ½ teaspoon vinegar)
1 teaspoon vanilla extract
1 large egg
For the White Chocolate Mousse:
200 g white chocolate, chopped
1½ cups cold heavy cream, divided
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin (optional, for stability)
2 tablespoons cold water (if using gelatin)
For the Chocolate Ganache Topping:
150 g semisweet chocolate, chopped
½ cup heavy cream
For Garnish:
Fresh strawberries
Fresh blueberries
directions
Make the Chocolate Cake Base:
Preheat oven to 350°F (175°C). Grease and line an 8×8 inch square baking pan.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine sugar, oil, buttermilk, vanilla, and egg.
Mix the wet and dry ingredients until the batter is smooth.
Pour into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely, then level the top if domed.
Prepare the White Chocolate Mousse:
(Optional) Sprinkle gelatin over cold water and let it bloom for 5 minutes.
Melt the white chocolate with ½ cup of heavy cream using a double boiler or microwave in short bursts. Stir until smooth.
If using gelatin, stir it into the warm chocolate mixture until dissolved.
Let the mixture cool to room temperature.
Whip the remaining 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled chocolate mixture until smooth and airy.
Spread the mousse evenly over the cooled cake layer. Refrigerate for 2–3 hours, or until set.
Make the Chocolate Ganache:
Heat the heavy cream just to a boil, then pour over the chopped semisweet chocolate.
Let sit for 1 minute, then stir until smooth and glossy.
Let the ganache cool slightly before pouring it over the mousse layer.
Smooth the top and chill the cake for at least 1 hour, or until the ganache is firm.
Decorate:
Just before serving, top the cake with fresh strawberries and blueberries for a burst of color and freshness.
Servings and timing
This recipe yields approximately 9 servings.
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 4–5 hours
Total Time: Approximately 5 hours 30 minutes
Variations
Dark Chocolate Mousse: Replace the white chocolate with dark chocolate for a more intense cocoa flavor.
Berry Layer: Add a thin layer of berry compote between the cake and mousse for a fruity twist.
Nutty Crunch: Mix chopped hazelnuts or almonds into the cake batter for added texture.
Coffee Infusion: Add 1 teaspoon of espresso powder to the cake batter to enhance the chocolate flavor.
Mini Cakes: Assemble in ramekins or silicone molds for individual servings.
storage/reheating
Store the cake in the refrigerator, covered, for up to 4 days. For best texture, allow slices to sit at room temperature for 10–15 minutes before serving. This cake is not recommended for freezing, as the mousse texture may change when thawed.
FAQs
Can I make this cake ahead of time?
Yes, it’s ideal to make it a day ahead so the mousse and ganache have ample time to set properly.
Do I have to use gelatin in the mousse?
No, it’s optional. Gelatin helps with stability but the mousse will still set reasonably well without it.
Can I use store-bought cake mix?
Yes, a boxed chocolate cake mix can be used to save time. Just bake according to the package directions in an 8×8 pan.
What kind of white chocolate is best?
Use high-quality white chocolate bars rather than chips, as they melt more smoothly and have a richer flavor.
Can I add fruit to the mousse layer?
Yes, finely chopped berries can be gently folded into the mousse, though it may slightly affect texture and set time.
How do I prevent the ganache from becoming too thick?
Let it cool only slightly before pouring. If it thickens too much, gently reheat it to soften.
Is it possible to make this dessert gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free baking flour blend.
Can I use milk chocolate for the ganache?
Yes, but it will make the topping sweeter and less intense than semisweet chocolate.
What size pan should I use?
An 8×8 inch square pan is recommended, but you can also use a round pan with similar dimensions.
Can I decorate with other fruits?
Absolutely. Raspberries, blackberries, or even citrus slices make excellent garnishes.
Conclusion
Triple Chocolate Mousse Cake with Berries is an elegant and indulgent dessert that balances the richness of chocolate with the brightness of fresh fruit. With its layered presentation and smooth textures, it’s perfect for special occasions or as a showpiece dessert for any gathering. Whether served at a celebration or enjoyed quietly at home, this cake is sure to impress and satisfy.

Triple Chocolate Mousse Cake with Berries
- Total Time: 45 minutes
- Yield: 9 squares
- Diet: Vegetarian
Description
This Triple Chocolate Mousse Cake with Berries features a rich chocolate cake base, silky white chocolate mousse, and decadent ganache, topped with fresh strawberries and blueberries. It’s the perfect elegant dessert for chocolate lovers and special occasions.
Ingredients
For the Chocolate Cake Base:
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3/4 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/2 cup granulated sugar
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1/3 cup vegetable oil
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1/2 cup buttermilk (or milk + 1/2 tsp vinegar)
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1 tsp vanilla extract
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1 large egg
For the White Chocolate Mousse:
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200g white chocolate, chopped
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1 1/2 cups cold heavy cream, divided
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1 tsp vanilla extract
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1 tsp unflavored gelatin (optional, for stability)
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2 tbsp cold water (if using gelatin)
For the Chocolate Ganache Topping:
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150g semisweet chocolate, chopped
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1/2 cup heavy cream
For Garnish:
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Fresh strawberries
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Fresh blueberries
Instructions
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Make the Chocolate Cake Base:
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Preheat oven to 350°F (175°C). Grease and line an 8×8 inch square pan.
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Whisk together flour, cocoa, baking powder, baking soda, and salt.
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In a separate bowl, combine sugar, oil, buttermilk, vanilla, and egg.
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Mix wet and dry ingredients until smooth.
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Pour into pan and bake for 20–25 minutes. Cool completely and level the top.
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Prepare the White Chocolate Mousse:
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(Optional) Bloom gelatin in cold water for 5 minutes.
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Melt white chocolate with ½ cup cream until smooth. Stir in gelatin if using. Let cool to room temperature.
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Whip remaining 1 cup of cream to stiff peaks. Fold into cooled chocolate mixture.
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Spread over cake base and chill for 2–3 hours until set.
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Make the Chocolate Ganache:
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Heat cream to a simmer, pour over chopped chocolate.
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Let sit 1 minute, then stir until smooth.
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Cool slightly, then pour over mousse layer. Chill until ganache is set (about 1 hour).
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Decorate:
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Top with fresh strawberries and blueberries just before serving.
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Notes
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Use gelatin for a firmer mousse layer, especially if transporting.
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Cake can be made a day ahead and stored in the fridge.
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Slice with a warm knife for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American