Triple chocolate mousse cake - the one and only dessert for a true chocolate lover. The perfect showstopper for a special occasion.
If you love mousse desserts, you may also like my Chocolate Mousse For Two recipe as well as the Pumpkin Mousse Pie.
TRIPLE CHOCOLATE MOUSSE CAKE
Do you see that slice up there? This 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.
Triple Chocolate Mousse Cake Ingredients:
- butter
- bitter-sweet chocolate
- espresso powder
- vanilla extract
- 4 eggs
- salt
- brown sugar
- cocoa powder
- water
- semi-sweet chocolate
- 3 cups whipping cream
- granulated sugar
- powdered gelatin
- white chocolate
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How long does it take to make this 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.
MORE MOUSSE RECIPES:
- Chocolate Mousse For Two
- Peanut Butter Mousse Chocolate Cake
- Pumpkin Mousse Pie
- Pumpkin Lush Dessert
- No-Bake Peanut Butter Cheesecake
Triple Chocolate Mousse Cake
Ingredients
1st layer:
- 6 tablespoon butter cubed
- 7 oz bittersweet chocolate chopped
- ¾ teaspoon espresso powder
- 1.5 teaspoon vanilla extract
- 4 eggs
- ⅛ teaspoon salt
- ⅓ cup packed brown sugar I used dark
2nd layer:
- 2 tablespoon unsweetened cocoa powder
- 5 tablespoon hot water
- 7 oz semi-sweet chocolate chopped
- 1.5 cup cold heavy whipping cream
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
3rd layer:
- ¾ teaspoon powdered gelatin
- 1 tablespoon water
- 6 oz white chocolate chopped
- 1.5 cup cold heavy whipping cream
Instructions
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 ⅓ 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 ⅓ 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 ½ 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 ⅓ 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.
Courtney Sarkinen says
When I made the first layer, it collapsed as it should. But the sides collapsed inward as well, leaving a space between the cake and the pan. I assume this will be a problem with assembling the rest. Do you know what I may have done wrong?
Crystal Reed says
I have made this so many times now, I have lost count. If youd like a recipe to impress...make this one!
Anna says
That's wonderful! Thank you so much, Crystal!
May says
The 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
Thank you so much, May! I am so glad it was a hit!
Rachel says
I 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
Hi 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
Hi awesome cake! But how Can I adjust the ingrediants into an 8 inch cake?
alyssa says
Nice 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
I 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?