This decadent Triple Chocolate Mousse Cake features three layers of pure chocolate bliss—each one more indulgent than the last. The rich, moist chocolate cake base is complemented by a creamy semisweet chocolate mousse and topped off with a velvety white chocolate mousse layer. Whether you’re preparing for a special occasion or satisfying your chocolate cravings, this dessert is sure to impress.

Why You’ll Love This Recipe

If you’re a chocolate lover, this cake is the ultimate treat. With three distinct layers—each made from high-quality chocolate—this mousse cake delivers an unforgettable, rich chocolate flavor. The texture is smooth and creamy, while the cake base adds the perfect balance. Though it may look complex, the recipe is simple to follow and makes for an impressive dessert for any celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

10 oz. high-quality semisweet chocolate (chopped)
4 large eggs (room temperature)
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup butter (softened at room temperature)

For Chocolate Mousse Layer:

10 oz. high-quality semisweet chocolate (chopped)
1–1/2 cups heavy whipping cream
1 teaspoon unflavored gelatin
2 tablespoons cool water

For White Chocolate Mousse Layer:

7 oz. high-quality white chocolate (chopped)
1–1/2 cups heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon cool water

Directions

Preheat the oven to 350°F. Grease a 9-10 inch springform pan and line the bottom with parchment paper. For a moist cake, wrap the pan in aluminum foil and place it in a larger pan with hot water.
Melt the semisweet chocolate on low heat in a double boiler or microwave.
In a separate bowl, whisk egg whites and sugar until fluffy. Gradually increase speed and beat until soft peaks form.
Stir melted butter into chocolate and whisk in egg yolks. Combine with the meringue and bake for about 28 minutes.
Prepare the chocolate mousse layer by dissolving gelatin in water, then mixing with whipped cream and melted chocolate. Chill.
Repeat for the white chocolate mousse layer, following the same procedure with white chocolate.
Layer each mousse on top of the cake and refrigerate for several hours before serving.

Servings and Timing

Servings: 10-12
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

Variations

You can use dark chocolate for a more intense flavor or swap the white chocolate mousse for milk chocolate if you prefer.
Add a drizzle of caramel or chocolate ganache on top for extra richness.
For a gluten-free version, ensure your chocolate is certified gluten-free.

Storage/Reheating

Store any leftovers in the refrigerator, tightly covered, for up to 4 days.
This cake does not need reheating—serve chilled or at room temperature for the best flavor.

FAQs

1. Can I use different types of chocolate?

Yes, feel free to experiment with dark or milk chocolate, though semisweet is ideal for a balanced flavor.

2. Can I make this cake ahead of time?

Absolutely! This cake stores well in the fridge and can be made up to 2 days ahead of time.

3. Can I freeze this cake?

Yes, you can freeze the assembled cake for up to 1 month. Thaw it in the fridge before serving.

4. Is there a substitute for gelatin in the mousse layers?

A substitute like agar-agar or a vegan gelatin alternative can be used.

5. How do I prevent the mousse from separating?

Ensure the mousse layers are fully chilled before serving, and avoid over-mixing the whipped cream.

6. Can I use a different pan size?

A 9-inch or 10-inch springform pan works best, but you can use other pans as long as they are deep enough to hold the layers.

7. Can I add fruit to the cake layers?

Yes, you can add fresh berries or a layer of fruit jam for a tart contrast to the chocolate.

8. Can I use whipped cream instead of heavy whipping cream?

Heavy whipping cream provides the best texture, but regular whipped cream can be substituted if needed.

9. How do I get the mousse to set properly?

Make sure the gelatin is fully dissolved and the mousse is chilled for several hours to achieve the right consistency.

10. How do I know when the cake is fully baked?

The cake should be set but slightly moist inside. A toothpick inserted into the center should come out with a few moist crumbs.

Conclusion

The Triple Chocolate Mousse Cake is a perfect indulgence for any chocolate lover. With its three layers of rich chocolate cake and smooth mousse, this cake will impress guests and satisfy any sweet tooth. Though it may take some time to prepare, the results are well worth it. Whether it’s for a holiday, special event, or just because, this cake is sure to be a showstopper.

Triple Chocolate Mousse Cake

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Author: sara
Total Time: Approximately 48 minutes, plus 4 hours chilling
Yield: 10 - 12 servings
Diet: Vegetarian

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Description

This Triple Chocolate Mousse Cake is a decadent dessert that features three layers of pure chocolate bliss—each more indulgent than the last. The rich, moist chocolate cake base is complemented by a creamy semisweet chocolate mousse and topped off with a velvety white chocolate mousse. Perfect for any special occasion or to satisfy those chocolate cravings, this cake is sure to impress.

Instructions

1. Prepare the Cake Base:

Preheat the oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with parchment paper.
For a moist cake, wrap the pan in aluminum foil and place it in a larger pan with hot water (for a water bath).
Melt the semisweet chocolate on low heat in a double boiler or microwave.
In a separate bowl, whisk egg whites and sugar until fluffy, then gradually increase speed and beat until soft peaks form.
Stir melted butter into the chocolate and whisk in egg yolks.
Gently combine the chocolate mixture with the meringue, then pour the batter into the prepared pan.
Bake for 28 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the cake cool completely in the pan.

2. Prepare the Chocolate Mousse Layer:

Dissolve gelatin in cool water.
In a saucepan, heat the semisweet chocolate and whipping cream until smooth.
Stir in the dissolved gelatin and let the mixture cool to room temperature.
Whip the heavy cream to soft peaks, then gently fold it into the chocolate mixture.
Chill the mousse until firm, about 2 hours.

3. Prepare the White Chocolate Mousse Layer:

Dissolve gelatin in cool water.
In a saucepan, heat the white chocolate and whipping cream until smooth.
Stir in the dissolved gelatin and let the mixture cool to room temperature.
Whip the heavy cream to soft peaks, then gently fold it into the white chocolate mixture.
Chill the mousse until firm, about 2 hours.

4. Assemble the Cake:

Once the cake base is cooled, invert it onto a serving platter.
Spread the chocolate mousse evenly over the cake.
Add the white chocolate mousse layer on top.
Refrigerate the assembled cake for 4 hours or until the mousse layers are set.

Notes

Berry Options: Substitute raspberry jam with strawberry or blueberry jam for a different fruit flavor.
Chocolate Ganache: Instead of sour cream frosting, top with a rich chocolate ganache for a more indulgent finish.
Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.

Prep Time: 20 minutes
Cook Time: 28 minutes
Category: Dessert, Cake
Method: Baking, Chilling
Cuisine: International, Chocolate Lovers