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Triple Chocolate Mousse Cake Recipe

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4.6 from 99 reviews

This Triple Chocolate Mousse Cake features a moist chocolate cake base topped with layers of silky dark, milk, and white chocolate mousses, finished with a smooth semi-sweet ganache. Perfect for chocolate lovers seeking an elegant, multi-textured dessert that’s as delightful to look at as it is to eat.

Ingredients

Scale

For the 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

For the Dark Chocolate Mousse:

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

For the Milk Chocolate Mousse:

  • 1/2 cup heavy cream, whipped
  • 3 oz milk chocolate, chopped
  • 1 tsp gelatin
  • 1 tbsp water

For the White Chocolate Mousse:

  • 1/2 cup heavy cream, whipped
  • 3 oz white chocolate, chopped
  • 1 tsp gelatin
  • 1 tbsp water

For the Ganache Topping:

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

Instructions

  1. Bake the Cake Base: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a mixing bowl, combine all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, hot water, vegetable oil, egg, and vanilla extract to the dry mix and whisk everything together until smooth. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding, and for best results, chill it in the fridge for 30 minutes to help the mousse layers set better.
  2. Prepare Gelatin: For each mousse layer, sprinkle 1 teaspoon of gelatin over 1 tablespoon of cold water and let it bloom for 5 minutes. Gently melt your chosen chocolate (dark, milk, or white) over a double boiler or microwave it slowly in short bursts to avoid burning. Stir in the bloomed gelatin into the melted chocolate until completely smooth, then allow it to cool slightly.
  3. Make the Chocolate Mousses: Fold each slightly cooled chocolate and gelatin mixture gently into 1/2 cup of whipped heavy cream to create the mousse. Spread the dark chocolate mousse evenly over the chilled cake base, then refrigerate for 30 to 45 minutes until set. Repeat this process with the milk chocolate mousse, chilling again, and finally with the white chocolate mousse, chilling once more until all mousse layers are firm.
  4. Prepare Ganache Topping: Heat 1/2 cup of heavy cream until it just begins to simmer. Pour the hot cream over 4 oz of chopped semi-sweet chocolate and let it sit for a minute. Stir until smooth and glossy. Pour the ganache over the top of the final mousse layer and spread evenly. Refrigerate until the ganache is set and the cake is fully chilled before serving.

Notes

  • Be patient during the chilling steps; this helps each mousse layer to set firmly for clean slices.
  • You can substitute gelatin with agar-agar as a vegetarian alternative, but adjust amounts accordingly.
  • For best flavor, use high-quality chocolate with at least 60% cocoa for dark chocolate mousse.
  • Serve the cake chilled and store leftovers in the refrigerator for up to 3 days.
  • Allow the cake to come to room temperature for about 15 minutes before serving for the best texture and flavor.

Keywords: triple chocolate mousse cake, chocolate mousse layers, layered chocolate cake, mousse cake recipe, chocolate dessert

Find it online: https://amayaharis.com/triple-chocolate-mousse-cake-recipe/