If you are a true chocolate lover who enjoys a rich, velvety dessert with layers of intense flavor, this Triple Chocolate Mousse Cake Recipe will quickly become your new favorite indulgence. Imagine a moist dark chocolate cake base topped with a luscious fudge layer, followed by decadent dark chocolate mousse, and finished with a silky white chocolate mousse—all harmoniously stacked into one stunning cake. Each bite offers a perfect balance of textures and chocolate depths that is simply irresistible, whether for a special occasion or a casual chocolate fix.
Ingredients You’ll Need
These ingredients are straightforward but crucial, each bringing something special to the table. From creating the soft cake crumb to achieving the smooth mousses and rich ganache, every item plays a key role in making this cake extraordinary.
- Unsalted butter (1/4 cup, 56g): Softened to room temperature for the perfect creamy base in the cake batter.
- Sugar (1/2 cup, 104g): Sweetens the cake layer and mousses evenly without overpowering the chocolate.
- Sour cream (1/4 cup, 58g): Adds moisture and subtle tang, enhancing the cake’s texture.
- Vanilla extract (1 tsp total): Provides a warm aroma and depth, used in multiple components.
- Egg whites (2) and egg yolks (4): Whites lighten the cake; yolks enrich the mousse mixtures.
- Flour (1/2 cup + 2 tbsp, 81g): The base for the cake structure, perfectly balanced to keep the crumb soft.
- Hershey’s special dark cocoa (1/4 cup + 2 tbsp, 43g): Delivers an intense chocolate flavor and dark color!
- Baking powder (1 1/8 tsp): Helps the cake rise to a tender, airy texture.
- Salt (1/4 tsp): Enhances all chocolate flavors and balances sweetness.
- Milk and water (1/4 cup + 2 tbsp total): Room temperature liquids that keep the batter smooth and moist.
- Semi-sweet chocolate chips (14 oz total, divided): The star of the mousse and fudge layers, bringing rich chocolate notes.
- Light corn syrup (2 tbsp): Adds shine and smoothness to the fudge layer.
- Heavy whipping cream (about 4 3/4 cups, divided): Whipped for lightness and creaminess in the mousse layers and fudge.
- Powdered sugar (about 1 cup, divided): Sweetens the mousses softly without graininess.
- Unflavored powdered gelatin (1 1/4 tsp): Stabilizes the white chocolate mousse to give it that perfect set.
- White chocolate chips (9 oz, 255g): Creates the heavenly white chocolate mousse layer on top.
How to Make Triple Chocolate Mousse Cake Recipe
Step 1: Bake the Cake and Prepare the Fudge Layer
Start by preheating your oven to 350°F (176°C) and prepping an 8-inch cake pan with parchment and grease. Cream the butter and sugar until wonderfully fluffy—that’s what makes your cake moist and light. Incorporate the sour cream and vanilla for flavor enhancement, then carefully mix in egg whites one at a time to keep the batter airy. Combine your dry ingredients separately, then alternate adding them with the milk-water mix to create an evenly textured batter. After pouring this into your pan, bake for about 20 minutes until a toothpick emerges with a few moist crumbs. This cake is the sturdy yet tender foundation for your mousse masterpiece.
While the cake cools, prepare your fudge. Melt semi-sweet chocolate chips with corn syrup, then pour heated heavy cream over them for a glossy, silky ganache. Spread this fudge layer atop the cooled cake evenly, then chill it in your refrigerator until firm—about an hour. This layer adds that signature chocolate punch and glossy finish that makes the cake so luscious.
Step 2: Create the Dark Chocolate Mousse
This part takes some gentle patience. Whisk egg yolks, sugar, and a little heavy cream over simmering water, slowly thickening the mixture without scrambling the eggs. Once thickened and lightened, blend it vigorously with melted semi-sweet chocolate for a luxuriously smooth mousse base. Folding in whipped cream carefully ensures the mousse stays airy and light instead of dense, which is key for that melt-in-your-mouth experience. Spread this mousse on top of your fudge layer and refrigerate for another hour to let the flavors meld beautifully.
Step 3: Whip Up the White Chocolate Mousse
Sprinkle gelatin over water to bloom—that’s how we get that perfect jiggly but firm mousse. Heat heavy cream until boiling, stir in the gelatin, then pour over white chocolate chips. Let the mixture sit so it melts and becomes smooth. After cooling it to room temperature, gently fold in sweetened whipped cream bit by bit, being careful to maintain the mousse’s light texture. This delicate white chocolate mousse tops the cake with a creamy finish and just the right amount of sweetness. Smooth it over the dark chocolate mousse layer, and refrigerate the cake for at least 3-4 hours to ensure it firms up completely.
Step 4: Finish the Cake
Once fully set, carefully remove the cake from your springform pan or cake collar. Use an offset spatula to smooth any uneven edges if needed. To add an elegant finishing touch, decorate with chocolate curls and a light sprinkle of cocoa powder. Store the cake refrigerated until you’re ready to impress your guests with this stunning slice of triple chocolate heaven.
How to Serve Triple Chocolate Mousse Cake Recipe
Garnishes
Garnishing this cake beautifully brings out its magnificent layers and textures. Fresh berries like raspberries or strawberries offer a tart contrast to the rich chocolate, while a dusting of cocoa powder or edible gold flakes provides a luxurious look. For a playful touch, you can add grated white or dark chocolate curls, enhancing both visual appeal and extra chocolate goodness.
Side Dishes
To complement the richness of the Triple Chocolate Mousse Cake Recipe, serve light accompaniments like a tangy berry coulis, a scoop of vanilla or coffee ice cream, or a refreshing mint salad. These sides cut through the richness and provide balance, making each bite feel fresh and exciting.
Creative Ways to Present
Presentation can elevate this dessert from delicious to memorable. Serve the cake on a sleek white platter to highlight the color contrasts between layers. Individual clear glasses layered with crumbs of cake, fudge, and mousses can turn this into an elegant parfait. For gatherings, consider small slices with petite fork-sized bites on cocktail plates decorated with a drizzle of raspberry sauce or a sprig of fresh mint.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice (or two), wrap the cake tightly with plastic wrap or store in an airtight container to preserve moisture. Keep it refrigerated; this cake holds up beautifully for up to 3 days and actually tastes even better as the flavors meld overnight.
Freezing
You can freeze the Triple Chocolate Mousse Cake Recipe by wrapping it securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight for the best texture and flavor retention.
Reheating
Because this is a chilled mousse cake, reheating is not recommended. Instead, simply serve it cold or at room temperature. Allow the cake to sit out for about 15 minutes if you want a slightly softer texture before slicing.
FAQs
Can I use a different type of chocolate for the mousse layers?
Absolutely! While semi-sweet chocolate offers a great balance of sweetness and depth, you can experiment with bittersweet or milk chocolate to tailor the richness and flavor profile to your liking.
Is it necessary to use gelatin in the white chocolate mousse?
Gelatin helps the white chocolate mousse set firmly so it holds its shape when sliced. If you prefer not to use gelatin, chilling the mousse longer might help, but the texture will be slightly softer and less stable.
Can I make this cake without eggs?
This recipe relies on eggs to create the mousse’s silky texture and to help with structure in the cake layer. For an egg-free version, you’d need to substitute with suitable alternatives like agar for the mousse and a carefully tested egg replacer for the cake.
How long does the assembly take?
Assembly, including baking and layering, takes about 50 minutes plus chilling time. Planning ahead for the several refrigeration steps is key to achieving perfect mousse consistency and cake stability.
What’s the best way to slice a mousse cake cleanly?
Use a sharp knife dipped in hot water and wiped dry before each cut to get clean slices without smudging the layers. This tip helps display those gorgeous contrasting layers perfectly on the plate.
Final Thoughts
This Triple Chocolate Mousse Cake Recipe is a show-stopper that delights chocolate lovers with its rich, airy layers and indulgent flavors. Every step, from baking the tender cake to whipping up the creamy mousses, comes together to create a dessert you’ll be proud to share. I encourage you to give it a try—you’ll love the way it brings a little extra happiness to any table.
Print
Triple Chocolate Mousse Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Triple Chocolate Mousse Cake featuring layers of moist chocolate cake, rich chocolate fudge, silky chocolate mousse, and creamy white chocolate mousse, topped with chocolate curls and cocoa powder. Perfect for chocolate lovers seeking a stunning and indulgent dessert.
Ingredients
Cake Ingredients
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/4 cup (58g) sour cream, room temperature
- 1/2 tsp vanilla extract
- 2 egg whites, room temperature
- 1/2 cup + 2 tbsp (81g) all purpose flour
- 1/4 cup + 2 tbsp (43g) Hershey’s special dark cocoa
- 1 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk, room temperature
- 2 tbsp water, room temperature
Fudge Layer Ingredients
- 6 oz (170g) semi sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) heavy whipping cream
Chocolate Mousse Ingredients
- 4 large egg yolks
- 1/4 cup (52g) sugar
- 1/2 cup (120ml) heavy whipping cream
- 8 oz (227g) semi sweet chocolate chips
- 1 3/4 cups (420ml) heavy whipping cream, divided
- 3/4 cup (86g) powdered sugar
White Chocolate Mousse Ingredients
- 1 1/4 tsp unflavored powdered gelatin
- 1 1/2 tbsp (23ml) water
- 9 ounces (255g) white chocolate chips
- 1 3/4 cups (420ml) heavy whipping cream, cold, divided
- 1/3 cup (38g) powdered sugar
Instructions
- Prepare Cake Batter: Preheat oven to 350°F (176°C) and grease and line an 8-inch cake pan with parchment paper. In a large bowl, cream butter and sugar for 3-4 minutes until fluffy. Add sour cream and vanilla extract, mixing well. Add egg whites one at a time, mixing after each. Scrape down the bowl.
- Combine Dry Ingredients and Bake: In a separate bowl, mix flour, cocoa powder, baking powder, and salt. In a small cup, mix milk and water. Add half the dry ingredients to the batter, mix, then add milk mixture and mix. Add remaining dry ingredients and mix well. Pour batter evenly into pan and bake for 19-21 minutes until a toothpick inserted comes out with a few crumbs. Cool cake completely.
- Prepare Cake Pan for Layering: Line an 8×3 inch springform pan with parchment paper extending 2 inches above the pan’s top edge. Trim the cake dome and place the cake inside the prepared pan or use cake collar or plastic wrap for easy removal later.
- Make Fudge Layer: Place semi-sweet chocolate chips, corn syrup, and vanilla extract in a heatproof bowl. Heat 1/2 cup heavy cream to boiling, pour over chocolate, cover, and let sit 3-5 minutes. Whisk until smooth. Pour fudge on cake and refrigerate about 1 hour until firm.
- Make Chocolate Mousse: Combine egg yolks, sugar, and 1/2 cup heavy cream in a double boiler over simmering water (avoid boiling). Whisk constantly for 7-10 minutes until thickened and reaches 160°F (71°C). Remove from heat.
- Melt Chocolate and Combine with Egg Mixture: Melt 8 oz semi sweet chocolate chips in microwave or double boiler. Vigorously whisk the warm egg mixture into melted chocolate until smooth. Let cool to room temperature.
- Whip Cream and Fold: Whip 1 1/4 cups heavy cream with powdered sugar until stiff peaks form. Fold a quarter of the whipped cream into chocolate mixture to lighten it, then fold remaining chocolate mixture gently into whipped cream until uniform. Spread mousse evenly over fudge layer and refrigerate for 1 hour.
- Make White Chocolate Mousse: Sprinkle gelatin over water in a small bowl and let stand 5 minutes. Heat 1/2 cup heavy cream to boil. Whisk gelatin into hot cream until dissolved. Pour mixture over white chocolate chips, cover, and let sit 3-5 minutes. Whisk until smooth; microwave in 10-15 second intervals if needed. Let cool to room temperature.
- Whip Cream and Fold White Chocolate Mousse: Whip 1 1/4 cups heavy cream with powdered sugar until stiff peaks form. Fold one third of white chocolate mixture into whipped cream gently. Repeat twice with remaining mixture until well combined. Spread mousse evenly on chocolate mousse layer. Refrigerate 3-4 hours until firm.
- Finish Cake: Remove cake from pan or remove springform collar. Smooth sides if needed using an offset spatula. Decorate with chocolate curls and a dusting of cocoa powder. Keep refrigerated until serving.
Notes
- Ensure all dairy and eggs are at room temperature for best texture.
- Use a springform pan or cake collar for easiest removal of mousse cake.
- Whisk egg yolks gently in double boiler to avoid scrambling; do not let mixture boil.
- Allow mousse layers to chill completely to set properly before adding next layer.
- Store cake refrigerated and consume within 3 days for optimal freshness.
