Why You’ll Love This Recipe
This Ultimate Triple Chocolate Mousse Cake is a dream come true for chocolate lovers. With rich layers of dark, milk, and white chocolate mousse on a decadent chocolate cake base, this dessert is creamy, indulgent, and absolutely stunning. The glossy chocolate glaze adds the perfect finishing touch, making this cake a true showstopper for any special occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake Base
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Buttermilk
For the Dark Chocolate Mousse Layer
- Dark chocolate (chopped)
- Heavy cream
- Gelatin powder
- Water
For the Milk Chocolate Mousse Layer
- Milk chocolate (chopped)
- Heavy cream
- Gelatin powder
- Water
For the White Chocolate Mousse Layer
- White chocolate (chopped)
- Heavy cream
- Gelatin powder
- Water
For the Chocolate Glaze
- Dark chocolate (chopped)
- Heavy cream
- Corn syrup (for shine)
Directions
Prepare the Cake Base
- Preheat Oven: Set your oven to 350°F (175°C). Grease and line a springform pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, beat sugar, eggs, vegetable oil, and vanilla until smooth. Add buttermilk and mix well.
- Combine & Bake: Gradually mix dry ingredients into the wet. Pour into the pan and bake for 20-25 minutes. Let cool completely.
Make the Mousse Layers
- Prepare Gelatin: For each mousse layer, dissolve gelatin in water and let bloom for 5 minutes.
- Melt Chocolate: Melt dark, milk, and white chocolate separately in heatproof bowls.
- Whip Cream: Whip heavy cream to soft peaks.
- Mix Mousse Layers: For each layer, stir bloomed gelatin into melted chocolate, then fold in whipped cream.
Assemble the Cake
- Dark Chocolate Mousse: Spread the dark chocolate mousse over the cooled cake base. Chill for 30 minutes.
- Milk Chocolate Mousse: Gently spread the milk chocolate mousse on top. Chill again for 30 minutes.
- White Chocolate Mousse: Finally, add the white chocolate mousse layer. Chill for at least 4 hours or overnight.
Prepare the Chocolate Glaze
- Heat & Pour: Heat heavy cream and corn syrup, then pour over chopped dark chocolate. Stir until smooth.
- Glaze the Cake: Pour the glaze over the set mousse layers. Let set before slicing.
Servings and Timing
- Servings: 12
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Chill Time: 4 hours
- Total Time: 5 hours
Variations
- Nutty Addition: Add crushed hazelnuts or almonds between layers for crunch.
- Extra Dark: Use bittersweet chocolate for a deeper chocolate flavor.
- Coffee Infusion: Add espresso powder to the chocolate for a mocha twist.
- Gluten-Free: Use a gluten-free cake base instead of regular flour.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices for up to 2 months. Thaw in the fridge before serving.
- Serving Tip: Let the cake sit at room temperature for 10 minutes before slicing for the best texture.
FAQs
Can I make this cake ahead of time?
Yes! You can make and refrigerate it up to 2 days in advance.
What’s the best way to slice mousse cake cleanly?
Use a sharp knife dipped in warm water, wiping it clean between cuts.
Can I use agar instead of gelatin?
Yes, but adjust the quantity since agar sets firmer than gelatin.
Can I skip the glaze?
Yes! The cake is still delicious with just the mousse layers.
Can I use chocolate chips instead of chocolate bars?
Chocolate bars melt better, but high-quality chocolate chips can work.
Do I need a springform pan?
Yes, it makes unmolding the cake much easier.
How do I get smooth mousse layers?
Make sure each layer is chilled before adding the next.
Can I add fruit between the layers?
Yes! Raspberries or strawberries pair beautifully with the chocolate.
What can I serve with this cake?
It’s great with a dollop of whipped cream or a scoop of vanilla ice cream.
How can I make the mousse layers firmer?
Use a bit more gelatin if you prefer a firmer texture.
Conclusion
The Ultimate Triple Chocolate Mousse Cake is a luxurious, layered dessert perfect for chocolate lovers. Whether for birthdays, holidays, or special occasions, this decadent treat is guaranteed to impress. With its silky mousse layers, rich chocolate flavors, and glossy finish, it’s a masterpiece worth making. Try different variations, share with loved ones, and enjoy every indulgent bite!
Print
Triple Chocolate Mousse Cake
- Total Time: 4 hours 55 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Indulge in the Ultimate Triple Chocolate Mousse Cake, a decadent dessert featuring rich layers of dark, milk, and white chocolate mousse on a velvety chocolate cake base. Finished with a glossy chocolate ganache, this show-stopping treat is perfect for any special occasion or for serious chocolate lovers!
Ingredients
For the Chocolate Cake Base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or water
For the Dark Chocolate Mousse:
- 6 oz dark chocolate, chopped
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp gelatin powder + 2 tbsp water
For the Milk Chocolate Mousse:
- 6 oz milk chocolate, chopped
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp gelatin powder + 2 tbsp water
For the White Chocolate Mousse:
- 6 oz white chocolate, chopped
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp gelatin powder + 2 tbsp water
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
Instructions
Step 1: Bake the Chocolate Cake Base
- Preheat Oven: Preheat to 350°F (175°C). Grease and line a 9-inch springform pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Make the Batter: In a separate bowl, beat butter and sugar until fluffy. Add eggs and vanilla, then mix in buttermilk. Gradually add dry ingredients, followed by hot coffee.
- Bake: Pour batter into the prepared pan and bake for 20–25 minutes. Let cool completely in the pan.
Step 2: Prepare the Mousse Layers
- Melt Chocolate: Melt each type of chocolate separately in heatproof bowls over a double boiler or in the microwave. Let cool slightly.
- Activate Gelatin: Sprinkle gelatin over water and let bloom for 5 minutes, then microwave for 10 seconds to dissolve.
- Whip Cream: In three separate bowls, whip heavy cream and powdered sugar until soft peaks form. Fold melted chocolate and gelatin into each bowl of whipped cream to create the mousses.
Step 3: Assemble the Cake
- Layer the Mousse: Spread the dark chocolate mousse over the cooled cake base, smoothing evenly. Refrigerate for 15 minutes. Repeat with milk chocolate mousse, then white chocolate mousse, chilling between layers.
- Chill: Refrigerate for at least 4 hours or overnight for best results.
Step 4: Make & Pour the Ganache
- Prepare Ganache: Heat heavy cream until hot (not boiling) and pour over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
- Glaze the Cake: Remove the cake from the springform pan and pour ganache over the top. Let set for 10 minutes.
Step 5: Serve & Enjoy
- Slice & Serve: Garnish with chocolate shavings or cocoa powder and enjoy this luxurious triple chocolate mousse cake!
Notes
- Use high-quality chocolate for the best flavor.
- Let each mousse layer set before adding the next for clean layers.
- Store in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 30 minutes
- chill time: 4 hours
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking & Chilling
- Cuisine: French-Inspired