Triple chocolate mousse cake – the one and only dessert for a true chocolate lover. Perfect showstopper for a special occasion.
TRIPLE CHOCOLATE MOUSSE CAKE
Do you see that slice up there? This, ladies and gentlemen, is the ultimate chocolate dessert. Not only it’s triple chocolate but it is made of layers of mousse. Creamy mousse, that melts in your mouth and transfers you into sweet bliss. I had this Triple Chocolate Mousse Cake on my to-make list for so long and it finally happened! We just love desserts with sweet mousse! My Pumpkin Mousse Pie is my go-to for Thanksgiving dinner.
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HOW LONG DOES IT TAKE TO MAKE TRIPLE CHOCOLATE MOUSSE CAKE?
It is also the most labor intense dessert I have ever made. It can take up to 2 days to make it, only if you decide though. You can make it all in one day if you start early in the morning. But it’s crucial to let every layer set before adding the next one. It is important to read the instructions before proceeding. You need to plan well when making this cake. You need to be patient and gentle. Lots of love goes into making this cake. And that’s also why it’s so rewarding in the end.
HOW DOES IT TASTE?
You may think it’s utterly rich. Well, it is in texture but because of it’s made of chocolate mousse – it’s airy and light. And that makes it incredibly easy to eat. Which most likely will make you reach for another slice. 🙂 Not that I know anything about that… Ahem…. 🙂
This is my favorite special occasion dessert. Perfect for wedding anniversary (ours is quickly approaching – another excuse to make it :)) or Valentine’s Day. Or anytime you decide you need it.
And trust me. If you are a chocolate lover, you need to try this cake. It is time-consuming to make it but there is a huge satisfaction awaiting you in the end.
The best chocolate dessert.
MORE MOUSSE RECIPES:
Peanut Butter Mousse Chocolate Cake
Chocolate Mousse Mini Cheesecake
Triple Chocolate Mousse Trifle
No-Bake Peanut Butter Mousse Cheesecake
Original recipe from Cook’s Illustrated (November/December Issue, 2009)
I hope you will give this cake a try and enjoy the most amazing treat ever.
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE:
- 6 Tbsp butter cubed
- 7 oz bittersweet chocolate chopped
- 3/4 tsp espresso powder
- 1 and 1/2 tsp vanilla extract
- 4 eggs
- 1/8 tsp salt
- 1/3 cup packed brown sugar I used dark
- 2 Tbsp unsweetened cocoa powder
- 5 Tbsp hot water
- 7 oz semi-sweet chocolate chopped
- 1 and 1/2 cup cold heavy whipping cream
- 1 Tbsp granulated sugar
- 1/8 tsp salt
- 3/4 tsp powdered gelatin
- 1 Tbsp water
- 6 oz white chocolate chopped
- 1 and 1/2 cup cold heavy whipping cream
- First layer:
- Preheat your oven to 325 degrees F.
- Butter a 9" round springform pan. Set aside.
- Separate egg yolks and whites. Set aside.
- In a double boiler, melt chocolate, butter and espresso powder, whisking until smooth. Cool slightly for 5 minutes.
- Add egg yolks and vanilla extract and whisk until well combined.
- In a large mixing bowl of a stand mixer, whip egg whites with salt for 30 seconds, or until frothy. Add half of the brown sugar, sprinkling it over the frothy whites. When the sugar is well mixed in, add the remaining half. Whip until soft peaks form. It can take from 1 to 3 minutes. Keep checking your peaks.
- Whisk in 1/3 of whipped whites to chocolate mixture. Do not whisk vigorously. Be gentle. Whisk just until the mixture lightens in color. Switch to a rubber spatula and gently fold in the rest of whites, until no streaks remain.
- Carefully pour the chocolate mixture into prepared pan. Smooth the top out.
- Bake the cake for 15 to 18 minutes ( center should spring back when gently pressed ).
- Leave the cake in the springform and cool completely, at least 1 hour. It will collapse. You can cover cooled cake and refrigerate overnight.
- Second layer:
- In a small bowl, mix together cocoa powder and hot water. Set aside to cool slightly.
- In a double boiler, melt chocolate. Cool 3 to 5 minutes.
- In a large mixing bowl of a stand mixer, whip cream, sugar and salt at medium speed. Whip for 30 seconds. It should slightly thicken. Increase the speed to high and whip the cream until soft peaks form. It should happen quite fast ( 20 to 30 seconds ) so do not walk away. Set aside.
- Whisk cocoa powder mixture with melted chocolate until smooth. At first it will look like your chocolate seized but keep whisking. It will come back together and be smooth.
- With whisk, fold in 1/3 of the whipped cream into chocolate mixture to lighten it. Switch to a rubber spatula and gently fold in the rest of the whipped cream, until no streaks remain. It is important or the mousse won't set right.
- Spoon the mousse over cooled cake layer. Tap the form on your countertop 3 times to get rid of any air bubbles. Smooth the top with a spatula. Wipe the inside of the pan with a paper towel from any mousse smudges. Refrigerate the cake for at least 15 minutes so the mousse can set.
- Third layer:
- Sprinkle gelatin over water in a small bowl. Quickly stir with a small spoon. Set aside.
- Place white chocolate in a large mixing bowl.
- In a small saucepan, heat up only 1/2 cup of cream until boiling. Remove from heat. Add gelatin and stir until completely dissolved. Pour the cream and gelatin mixture over white chocolate. Let sit for 20 to 30 seconds, then whisk until smooth. Set aside to cool to room temperature. Stir occasionally.
- It should slightly thicken.
- Whip the remaining cream at medium speed for 30 seconds. Increase the speed to high and whip until soft peaks form, about 15 to 20 seconds.
- With whisk, fold in 1/3 of the whipped cream to chocolate mixture. Do not whisk vigorously. Gently, until all smooth. Switch to a rubber spatula and fold in the rest of the whipped cream into your chocolate mixture, until no streaks remain.
- Spoon the white chocolate mousse over the semi-sweet chocolate mousse. Smooth the top out.
- Chill the cake for at least 2,5 hours.
- When ready to serve, run the knife around the cake in the pan. Remove sides of the springform.
- For clean cuts, use dental floss or warm but dry knife.
- Decorate slices with chocolate curls. Serve.
- Refrigerate the remaining cake, covered, for up to 3 days.
Please read the instructions before proceeding. It is important to plan well when making the cake. You cannot speed up any process. Every layer has to set. Be gentle when folding the whipped cream into chocolate mixtures. Whisk gently. It is important to fold in until no streaks remain for the proper setting of the mousse. Take your time - this cake is worth it.
May says
February 15, 2019 at 2:13 amThe cake turned out to be great and delicious …it was worth the effort..everyone liked it especially my kids….and shall i say many reached out for a second and third piece 🙂
Anna@CrunchyCreamySweet says
February 15, 2019 at 2:42 pmThank you so much, May! I am so glad it was a hit!
Rachel says
February 10, 2017 at 4:00 pmI can’t seem to find the recipe for this cake, even clicking on the link on this page for it. I don’t know if it’s just me or if it somehow got delete. Can you help me with that? Thanks!
Anna@CrunchyCreamySweet says
February 10, 2017 at 6:08 pmHi Rachel! I am so sorry about that! We are switching to a new recipe plugin and some recipes are not showing up. I just fixed this one! You should be able to see and print the recipe now. Let me know if there is anything else I can help with! Have a beautiful weekend! -Anna
serene says
August 18, 2014 at 8:22 pmHi awesome cake! But how Can I adjust the ingrediants into an 8 inch cake?
alyssa says
August 18, 2014 at 8:11 pmNice cake and I am going to make it. But may I ask how do you chill the cake and can I put it overnight and serve it like tomorrow. And well is it possible to decorate the cake before serving it? (Not yet sliced) thanks in advance!
Thuy says
May 2, 2014 at 4:23 pmI tried making the first layer, and when it cooled, it collapsed like you said. But, even the sides did as well so they are no longer touching the sides of the pan. I imagine this might be a problem; how might I fix this?
Rabia says
May 2, 2014 at 11:16 amJust refrigerated this awesome cake…i hope it comes out the same as in the photos above…made it for my son’s bday tomorrow…keeping my fingers crossed!
Kiks says
March 27, 2014 at 11:15 pmThe 1st layer just got out of the oven, and i just finished mixing the 2nd layer as well is it still usable after 1hr after the 1st layer has cooled and set?
Allie says
March 8, 2014 at 10:15 pmHow did you cover the remainder of the cake when stored back in the fridge? Want to eat little by little without the fridge spoiling it, or without ruining the cake trying to properly cover it. Thanks!
CrunchyCreamySw says
March 8, 2014 at 10:58 pmHi Allie! Thank you so much for the comment! If you don’t have a cake stand with a cloche or a cake carrier than you can insert few toothpicks in the cake and then cover it with a saran wrap. The toothpicks will keep it from sticking to the cake. Hope this helps!
CrunchyCreamySw says
February 12, 2014 at 10:55 pmI am so happy to hear that, Sheena! Please, let me know how it goes! Thank you!
CrunchyCreamySw says
January 9, 2014 at 7:46 pmI will try and post the measurements.
CrunchyCreamySw says
January 9, 2014 at 7:43 pmHi Carla! First of all, you are not an idiot. This cake is not easy to make. If you are having problems with the first layer – I think the problem is in how long you whip the egg whites. It should collapse after baking but should not be “as thin as a pancake”. Did you follow the instructions on whipping the whites?
tif says
November 6, 2013 at 11:53 pmhi good day 🙂 i already made the baked layer now moving to the second hehe was wondering when you say. 1 1/2 heavy whipping cream does that mean 1 1/2 already whipped cream? or not yet whipped? thanks 🙂
CrunchyCreamySw says
January 9, 2014 at 7:46 pmnot yet whipped
Amenah says
October 13, 2013 at 11:48 amI made this cake, i think it was the best chocolate cake ive ever had! Thanks for the recipe! Although for some reason i felt my cake turned out a little too dense. Also, Do u think next time for the chocolate mousse i can use milk chocolate instead of semi sweet?
CrunchyCreamySw says
January 9, 2014 at 7:47 pmI totally would! You can just make that one layer with the milk chocolate and see if you like it!
Lucas Joseph McCullum says
September 23, 2013 at 6:07 pmI just made the cake however I missed the part to add the remaining egg whites. Not knowing this I mixed in an extra egg white before baking. I hope this wouldnt affect it too much. It seemed the first layer was heavier than the others. Secondly on the last set of instructions for the third layer, I saw it says add part of the heavy whipping cream, then the rest. After which it says add whipping cream, I didnt quite understand this however I added the remaining whipping cream, folded it as directed it and poured it over the top. Does this sound about right? I really hope it turns out well!