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.
Rabia says
Just 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
The 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
How 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
Hi 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
I am so happy to hear that, Sheena! Please, let me know how it goes! Thank you!
CrunchyCreamySw says
I will try and post the measurements.
CrunchyCreamySw says
Hi 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
hi 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
not yet whipped
Amenah says
I 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
I totally would! You can just make that one layer with the milk chocolate and see if you like it!
Lucas Joseph McCullum says
I 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!
CrunchyCreamySw says
I haven't tried it in a mini cheesecake pan so I can't tell you if the ratios would be correct... Sorry.... Let me know if you try it!
CathyP says
I just finished making this cake this morning and took it to a friends tonight for dinner. It was wonderful and everyone loved it. Well worth the time and I will make it again. Thank you for sharing. 🙂
CrunchyCreamySw says
I am so happy you gave it a try and everyone enjoyed it! Thank you, Cathy!
MsEarth Rullan says
Thanks for sharing this ! I'm gonna make one soon!
Ronika says
Ok, I just made this for the 2nd time... The first time I took it to work (that's where I take all my test recipes..LOL.. ) and they ABSOLUTELY LOVE IT.. I must admit.. I only thought it was OK (don't really care for bitter chocolate)... but they raved about it so much.. a Girl who is leaving requested it before she left.. so Here I am.. making it for her!... Thanks.. it looks So good.. and I hope they enjoy it as much as they did the first time!!!
CrunchyCreamySw says
lol I love it! This cake is just irresistible! Thanks, Ronika!
Hesitantbaker says
I am a completely new baker and LOVE the pictures and look of this entire cake. Would the difficulty be too hard for me if I have never made a cake and would like to surprise someone for their birthday in two days with this?
CrunchyCreamySw says
Hi! Thank you so much for the lovely comment. 🙂 I have to tell you, this cake is very labor intensive. It doesn't really require much baking (only the first layer) but it would be great if you had an experience whipping up whites and cream to soft peaks... I would say: if you can totally devote time to it without distractions, you can give it a go. I hope my instructions will help along the way. Either way, let me know what you decide! Thank you!
Jay says
Beautiful, beautiful, beautiful...raised to the power of N. it's my bestie's birthday tomorrow, and I stumbled upon your recipe. I started making it since last night, just done the final layer now and cannot wait to see the excitement on my friend's face tomorrow... Thank you Anna for brightening up my day and doing the same for my friend tomorrow... My fingers are crossed. Keep it coming, appreciate it.
CrunchyCreamySw says
I love your comment, Jay! I hope the cake turned out and you both loved it! Let me know! Thank you!
Rajani says
Hi. I totally love your patience and dedication at making this triple layered cake for your special person! I am in the process of creating a similar triple layered cake for my hubby's birthday - and all eggless and gelatin-free (used china grass instead). Crossing my fingers and waiting to unmould tomorrow.
Your tips to get the layers right were so useful to me. Much thanks.
Rajani.
CrunchyCreamySw says
So glad I could help, Rajani! Thank you!