Introduction

Indulge in a decadent Triple Chocolate Mousse Cake that combines rich layers of dark, milk, and white chocolate mousse over a moist chocolate cake base. This elegant dessert is perfect for special occasions or when you simply want to treat yourself to something extraordinary.

A rich chocolate cake with four layers is shown on a white plate, set on a white marbled surface. The bottom and middle layers are dark, moist chocolate cake, while the second and top layers are light, fluffy chocolate mousse. A thick, glossy chocolate ganache covers the top and drips down the sides smoothly. The top is decorated with swirls of chocolate cream along the edge and two dark chocolate curls place in the center. The ganache has a shiny, slightly patterned texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Cake Layer:

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1/2 cup hot water
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract

Dark Chocolate Mousse:

1/2 cup heavy cream (whipped)
3 oz dark chocolate, chopped
1 tsp gelatin + 1 tbsp water

Milk Chocolate Mousse:

Same as dark chocolate mousse, substitute milk chocolate for dark chocolate

White Chocolate Mousse:

Same as dark chocolate mousse, substitute white chocolate for dark chocolate

Ganache Topping:

1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a bowl, mix all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 2: Add the buttermilk, hot water, vegetable oil, egg, and vanilla extract to the dry ingredients. Whisk everything together until smooth and well combined.
Step 3: Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding. For best results, chill the cake in the fridge for 30 minutes before adding the mousse layers.
Step 4: To make any of the mousses, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Gently melt the chocolate over a double boiler or carefully in the microwave on low heat.
Step 5: Stir the bloomed gelatin into the melted chocolate until smooth, then let the mixture cool slightly. Fold the chocolate mixture gently into the whipped heavy cream.
Step 6: Spread the dark chocolate mousse evenly over the cooled cake layer. Chill in the refrigerator for 30–45 minutes until set.
Step 7: Repeat the mousse preparation and layering process with the milk chocolate mousse, then chill again until firm.
Step 8: Repeat with the white chocolate mousse, spreading it over the milk chocolate layer and chilling once more.
Step 9: Prepare the ganache by heating the heavy cream until just simmering, then pouring it over the chopped semi-sweet chocolate. Stir until smooth and glossy. Pour the ganache over the top layer of white chocolate mousse and spread evenly. Chill until the ganache is set before serving.

Tips & Variations

Use good quality chocolate for each mousse layer to maximize flavor and smooth texture.
Chill each mousse layer thoroughly to ensure clean, distinct layers when slicing.
For a quicker option, prepare the mousses ahead of time and assemble the cake the day before serving.
Try adding a splash of coffee or espresso powder to the cake batter to deepen the chocolate flavor.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. For best texture and flavor, enjoy chilled but allow to sit at room temperature for 10–15 minutes before serving. The cake is not recommended for freezing as the mousse layers can separate.

How to Serve

A rich chocolate cake with four visible layers sits on a white plate over a white marbled texture. The bottom and third layers are dark, moist chocolate cake, while the second and top layers are lighter, creamy chocolate mousse. The cake is topped with thick, glossy dark chocolate ganache dripping slightly over the sides, decorated with swirls of chocolate cream near the edge, and finishing with curved pieces of dark chocolate in the center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without gelatin?

Gelatin helps the mousse set firmly. Without it, the mousse may be softer and less stable. You can use agar-agar as a vegetarian substitute, but adjust quantities according to the package instructions.

How do I prevent the ganache from cracking?

Pour the ganache over the mousse while it’s still slightly warm but not hot, and spread gently. Chill the cake slowly in the fridge rather than the freezer to avoid temperature shock that causes cracking.