If you’re a chocolate lover, this Triple Chocolate Mousse Cake will be a slice of heaven. With creamy layers of dark, milk, and white chocolate mousse atop a rich chocolate cake base, it’s a dessert designed to impress and delight. Not only is it a beautiful centerpiece for any occasion, but each bite is a velvety, rich experience that makes this cake worth every step in its preparation. Whether for a celebration or simply an indulgent treat, this cake will satisfy even the most intense chocolate cravings.
Did you know? The origins of chocolate mousse date back to 18th-century France! Originally, mousse recipes didn’t feature chocolate until the early 1900s when chocolate became more widely available.
Ingredients
For the Chocolate Cake Base
- 1 cup (120g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- ½ cup (120ml) milk
- ½ cup (120ml) vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Dark Chocolate Mousse
- 4 oz (115g) dark chocolate, chopped
- 1 cup (240ml) heavy whipping cream, divided
- 1 tsp unflavored gelatin powder
- 1 tbsp cold water
Milk Chocolate Mousse
- 4 oz (115g) milk chocolate, chopped
- 1 cup (240ml) heavy whipping cream, divided
- 1 tsp unflavored gelatin powder
- 1 tbsp cold water
For the White Chocolate Mousse
- 4 oz (115g) white chocolate, chopped
- 1 cup (240ml) heavy whipping cream, divided
- 1 tsp unflavored gelatin powder
- 1 tbsp cold water
Preparation
Make the Cake Base
- Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add in the milk, oil, eggs, and vanilla extract, mixing until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan, then remove and place it on a serving plate.
- In a small bowl, combine gelatin powder with cold water, letting it bloom for 5 minutes.
- Melt the dark chocolate in a microwave-safe bowl or double boiler, then set aside to cool slightly.
- Whip ½ cup of the heavy cream to soft peaks and set aside.
- Heat the remaining ½ cup of cream until just simmering, then stir in the bloomed gelatin until fully dissolved.
- Combine the melted chocolate with the warm cream mixture, then fold in the whipped cream. Spread the dark chocolate mousse evenly over the cooled cake base and refrigerate for 30 minutes.
Prepare the Milk Chocolate Mousse Layer
- Repeat the process with the milk chocolate and gelatin as above.
- Spread the milk chocolate mousse layer over the set dark chocolate mousse, smoothing it evenly. Refrigerate again for 30 minutes.
Prepare the White Chocolate Mousse Layer
- Repeat the process for the white chocolate mousse, ensuring even spreading over the milk chocolate layer.
- Allow the entire cake to chill for 2–3 hours or until fully set.
Variation
For a twist, add a hint of espresso powder to each mousse layer to create a Mocha Chocolate Mousse Cake. Or, add fresh berries between each mousse layer for a pop of tartness and color.
Cooking Note
Be sure each mousse layer is completely set before adding the next to achieve clean, distinct layers. If you’re short on time, use a quick-set gelatin alternative to speed up the chilling process.
Serving Suggestions
Serve this Triple Chocolate Mousse Cake chilled with a dusting of cocoa powder or chocolate shavings on top. It pairs beautifully with a dollop of whipped cream or fresh raspberries to balance the richness.
Tips
- Room Temperature Ingredients: For the cake base, use room-temperature eggs for better mixing and a more tender crumb.
- Choosing Chocolate: Use high-quality chocolate for each mousse layer to get the best flavor.
- Slicing: For clean slices, dip a knife in hot water, wipe it dry, and cut through the mousse layers.
Prep Time, Cooking Time, and Total Time
- Prep Time: 1 hour
- Chilling Time: 2.5 hours
- Total Time: 3.5 hours
Nutritional Information (per slice)
- Calories: 450 kcal
- Protein: 6g
- Carbohydrates: 40g
- Total Fat: 30g
- Sodium: 150mg
FAQs
make this cake ahead of time?
Yes! This cake can be made up to two days ahead and stored in the refrigerator. The flavors will deepen as it rests, making it even more delicious.
use agar-agar instead of gelatin?
Yes, agar-agar can substitute gelatin for a vegetarian-friendly version, though it requires different blooming and setting instructions, so check package directions.
freeze the cake?
While mousse cakes can sometimes be frozen, this one is best enjoyed fresh for optimal texture.
Conclusion
This Triple Chocolate Mousse Cake is the ultimate treat for chocolate aficionados. With each velvety layer building on the last, it’s a masterpiece of textures and tastes. Whether for a special occasion or a moment of indulgence, this cake is sure to make an impression and create lasting memories.