A beautifully layered Lovely Triple Chocolate Mousse Cake with rich chocolate sponge, silky mousse, whipped cream, and a glossy chocolate ganache topping.

Triple Chocolate Mousse Cake

by

Lovely Triple Chocolate Mousse Cake features rich chocolate layers, silky mousse, and whipped cream, topped with ganache for the ultimate indulgence.

Why You’ll Love This Recipe

  • Ultimate Chocolate Indulgence – Three layers of rich chocolate flavors for an irresistible dessert.
  • Perfect for Special Occasions – Elegant presentation makes it ideal for birthdays, holidays, or celebrations.
  • Creamy and Decadent – The combination of cake, fudge, and mousse creates a luxurious texture.
  • Make-Ahead Friendly – Can be prepared in advance and stored for easy serving.
  • Customizable – Adjust the chocolate intensity or add flavors like coffee or caramel.

Ingredients

For the Chocolate Cake:

  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/2 cup (104g) granulated sugar
  • 1/4 cup (58g) sour cream, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 large egg whites, room temperature
  • 1/2 cup + 2 tablespoons (81g) all-purpose flour
  • 1/4 cup + 2 tablespoons (43g) unsweetened cocoa powder
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) milk, room temperature
  • 2 tablespoons (30ml) water, room temperature

For the Chocolate Fudge:

  • 6 ounces (170g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy whipping cream

For the Chocolate Mousse:

  • 2 large egg yolks
  • 1/4 cup (52g) granulated sugar
  • 1 3/4 cups (420ml) heavy whipping cream, divided
  • 8 ounces (227g) semi-sweet chocolate chips
  • 1/4 cup (86g) powdered sugar

For the White Chocolate Mousse:

  • 1 1/4 teaspoons unflavored powdered gelatin
  • 1 1/2 tablespoons (23ml) water
  • 9 ounces (255g) white chocolate chips
  • 1 3/4 cups (420ml) heavy whipping cream, cold, divided
  • 1/3 cup (38g) powdered sugar

Directions

Prepare the Chocolate Cake:

  1. Preheat the oven to 350°F (176°C). Line the bottom of an 8-inch cake pan with parchment paper and grease the sides.
  2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the sour cream and vanilla extract, mixing until well combined.
  4. Incorporate the egg whites, mixing until fully combined.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk and water, beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Fudge:

  1. Place the chocolate chips, corn syrup, and vanilla extract in a heatproof bowl.
  2. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate mixture. Let it sit for 2-3 minutes.
  3. Whisk until the mixture is smooth and well combined. Set aside to cool slightly.

Assemble the Cake Base:

  1. Once the cake has cooled, place it back into the 8-inch cake pan, lining the sides with parchment paper or a cake collar to extend the height.
  2. Pour the chocolate fudge over the cake layer, spreading it evenly. Refrigerate until set.

Prepare the Chocolate Mousse:

  1. In a heatproof bowl, whisk together the egg yolks, granulated sugar, and 1/2 cup (120ml) of heavy whipping cream. Place the bowl over a pot of simmering water (double boiler) and cook, whisking constantly, until the mixture reaches 160°F (71°C) and thickens. Remove from heat.
  2. Add the semi-sweet chocolate chips to the egg mixture, stirring until smooth. Allow to cool to room temperature.
  3. In a separate bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream with the powdered sugar until stiff peaks form.
  4. Gently fold the whipped cream into the cooled chocolate mixture until fully combined.
  5. Spread the chocolate mousse over the set fudge layer. Refrigerate until firm.

Prepare the White Chocolate Mousse:

  1. Sprinkle the gelatin over the water in a small bowl and let it sit for about 5 minutes to bloom.
  2. Melt the white chocolate chips in a heatproof bowl over simmering water or in the microwave in short intervals, stirring until smooth.
  3. Heat the bloomed gelatin until melted and smooth, then stir it into the melted white chocolate. Allow to cool slightly.
  4. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
  5. Gently fold the whipped cream into the white chocolate mixture until fully combined.
  6. Spread the white chocolate mousse over the chocolate mousse layer. Refrigerate until set, at least 4 hours or overnight.

Servings and Timing

  • Prep Time: 40 minutes
  • Cooking Time: 20 minutes
  • Total Time: 5 hours (including chilling time)
  • Servings: 8-10 servings

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before serving.

FAQs

Can I make this cake in advance?

Yes! You can prepare it a day ahead and refrigerate until ready to serve.

What can I use instead of corn syrup in the fudge?

You can use honey or maple syrup, though the texture may be slightly different.

Can I skip the gelatin in the white chocolate mousse?

Gelatin helps stabilize the mousse, but you can omit it for a softer texture.

What’s the best way to slice this cake?

Use a sharp knife dipped in warm water for clean slices.

Can I use milk chocolate instead of semi-sweet?

Yes, but it will make the dessert much sweeter.

Can I make this gluten-free?

Use a gluten-free all-purpose flour substitute in the cake.

Can I use dark chocolate for the mousse?

Yes, dark chocolate will add a richer, slightly more bitter flavor.

Can I make mini versions?

Yes! Use cupcake liners in a muffin tin for individual portions.

What’s the best way to decorate this cake?

Top with chocolate shavings, cocoa powder, or fresh berries for a beautiful finish.

How long should I let the cake set before serving?

At least 4 hours, preferably overnight for the best texture.

Conclusion

This Triple Chocolate Mousse Cake is the ultimate dessert for any chocolate lover. With its rich flavors and luxurious texture, it’s sure to impress at any gathering!

Print
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A rich and indulgent Triple Chocolate Mousse Cake with layers of moist chocolate sponge, creamy chocolate mousse, and fluffy whipped cream, garnished with chocolate chunks.

Triple Chocolate Mousse Cake

  • Author: Chef Clara
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Diet: Vegetarian
Print Recipe

Description

Indulge in a Lovely Triple Chocolate Mousse Cake with rich layers, smooth mousse, and ganache—a perfect dessert for chocolate lovers!

Ingredients

Scale

For the Chocolate Cake:

  • ¼ cup (56g) unsalted butter, room temperature
  • ½ cup (104g) granulated sugar
  • ¼ cup (58g) sour cream, room temperature
  • ½ teaspoon vanilla extract
  • 2 large egg whites, room temperature
  • ½ cup + 2 tablespoons (81g) all-purpose flour
  • ¼ cup + 2 tablespoons (43g) unsweetened cocoa powder
  • 1 1/8 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup (60ml) milk, room temperature
  • 2 tablespoons (30ml) water, room temperature

For the Chocolate Fudge:

  • 6 ounces (170g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) light corn syrup
  • ½ teaspoon vanilla extract
  • ½ cup (120ml) heavy whipping cream

For the Chocolate Mousse:

  • 2 large egg yolks
  • ¼ cup (52g) granulated sugar
  • 1 ¾ cups (420ml) heavy whipping cream, divided
  • 8 ounces (227g) semi-sweet chocolate chips
  • ¾ cup (86g) powdered sugar

For the White Chocolate Mousse:

  • 1 ¼ teaspoons unflavored powdered gelatin
  • 1 ½ tablespoons (23ml) water
  • 9 ounces (255g) white chocolate chips
  • 1 ¾ cups (420ml) heavy whipping cream, cold, divided
  • ⅓ cup (38g) powdered sugar

Instructions

Step 1: Prepare the Chocolate Cake

  1. Preheat the oven to 350°F (176°C). Line the bottom of an 8-inch cake pan with parchment paper and grease the sides.
  2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (about 3–4 minutes).
  3. Add the sour cream and vanilla extract, mixing until well combined.
  4. Incorporate the egg whites, mixing until fully combined.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk and water, beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared pan and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Chocolate Fudge

  1. Place the chocolate chips, corn syrup, and vanilla extract in a heatproof bowl.
  2. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate mixture. Let it sit for 2–3 minutes.
  3. Whisk until the mixture is smooth and well combined. Set aside to cool slightly.

Step 3: Assemble the Cake Base

  1. Once the cake has cooled, place it back into the 8-inch cake pan, lining the sides with parchment paper or a cake collar to extend the height.
  2. Pour the chocolate fudge over the cake layer, spreading it evenly. Refrigerate until set.

Step 4: Prepare the Chocolate Mousse

  1. In a heatproof bowl, whisk together the egg yolks, granulated sugar, and ½ cup (120ml) of heavy whipping cream.
  2. Place the bowl over a pot of simmering water (double boiler method) and cook, whisking constantly, until the mixture reaches 160°F (71°C) and thickens. Remove from heat.
  3. Add the semi-sweet chocolate chips to the egg mixture, stirring until smooth. Allow to cool to room temperature.
  4. In a separate bowl, whip the remaining 1 ¼ cups (300ml) of heavy whipping cream with the powdered sugar until stiff peaks form.
  5. Gently fold the whipped cream into the cooled chocolate mixture until fully combined.
  6. Spread the chocolate mousse over the set fudge layer. Refrigerate until firm.

Step 5: Prepare the White Chocolate Mousse

  1. Sprinkle the gelatin over the water in a small bowl and let it sit for about 5 minutes to bloom.
  2. Melt the white chocolate chips in a heatproof bowl over simmering water (or microwave in short intervals, stirring until smooth).
  3. Heat the bloomed gelatin until melted and smooth, then stir it into the melted white chocolate. Allow to cool slightly.
  4. In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
  5. Gently fold the whipped cream into the white chocolate mixture until fully combined.
  6. Spread the white chocolate mousse over the set chocolate mousse layer. Refrigerate for at least 4 hours, or until fully set.

Notes

  • For the best results, chill the cake overnight before serving.
  • Garnish with chocolate shavings, cocoa powder, or fresh berries for an elegant touch.
  • Store leftovers in the refrigerator for up to 5 days.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Triple Chocolate Mousse Cake