Triple Chocolate Mousse Cake is a decadent and indulgent dessert that takes the classic chocolate cake to a whole new level.
It features a rich, moist chocolate cake base layered with three luxurious types of mousse: dark chocolate, milk chocolate, and white chocolate.
Each mousse has its own unique flavor and texture, combining to create a heavenly experience with every bite.
The deep, rich chocolate flavors are complemented by the creamy, velvety smoothness of the mousse layers, making it a true chocolate lover’s dream.
This riple Chocolate Mousse Cake is the perfect choice for any special occasion, from birthdays to celebrations.
After making this cake, anyone with a love for chocolate will enjoy it from friends and family to guests at a dinner party. It’s a crowd-pleaser that guarantees satisfaction and delight for all!
What Is Triple Chocolate Cake?
Triple Chocolate Cake is a rich and indulgent dessert that combines three types of chocolate to create a decadent treat.
It typically features layers of chocolate cake, chocolate mousse, and white chocolate mousse, offering a perfect balance of flavors and textures.
The cake is made with semi-sweet, dark, and white chocolate, giving it a deep, complex chocolate taste that’s both smooth and creamy.
This dessert is a true delight for chocolate lovers, offering an irresistible combination of soft cake, fluffy mousse, and velvety chocolate layers in every bite.
How To Prepare Triple Chocolate Mousse Cake?
Recipe Details:
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour (not including chilling time)
- Course: Dessert
- Difficulty: Medium
- Cuisine: American
- Yield: 8-10 servings
Kitchen Utensils Needed
- Electric mixer or hand whisk
- Mixing bowls
- Measuring cups and spoons
- Cake pan (9-inch round)
- Spatula
- Saucepan (for melting chocolate)
- Cooling rack
- Handheld whisk
- Sifter (optional for dry ingredients)
- Microwave-safe bowl (for melting chocolate)
Ingredients
Chocolate Cake:
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large egg whites
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup sour cream (room temperature)
- 1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder
- 2 tbsp water (room temperature)
- 1 teaspoon vanilla extract
Chocolate Mousse:
- 1 1/2 cups heavy cream
- 1 tablespoon sugar
- 3/4 cup powdered sugar
- 2 large egg yolks
- 8 oz (227g) semi-sweet chocolate chips
White Chocolate Mousse:
- 8 oz white chocolate, chopped
- 1 1/2 cups heavy cream
- 1 tablespoon powdered sugar
- 1 1/4 tsp unflavored powdered gelatin
- 1 1/2 tbsp (23 ml) water
- 1 teaspoon vanilla extract
Instructions
1. For the Chocolate Cake:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy using an electric mixer.
2. Add the egg whites to the butter mixture and beat until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder.
3. In another small bowl, combine the milk, sour cream, water, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, mixing until smooth and well combined.
4. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Let the cake cool completely on a wire rack.
2. For the Chocolate Mousse:
1. In a medium saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves and the cream begins to simmer.
2. In a separate bowl, whisk the egg yolks until they become slightly thickened. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly. Remove from heat and stir in the semi-sweet chocolate chips. Let it melt completely, then set aside to cool.
4. Once cooled, whip the remaining heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until smooth and fully combined.
3. For the White Chocolate Mousse:
1. In a small bowl, dissolve the powdered gelatin in water. Let it sit for 5 minutes to bloom. In a heatproof bowl, melt the white chocolate using a microwave or a double boiler until smooth.
2. In a saucepan, heat 1 1/2 cups heavy cream and powdered sugar until it begins to simmer. Remove from heat, then add the bloomed gelatin and vanilla extract to the warm cream. Stir until completely dissolved.
3. Let the mixture cool slightly, then fold in the melted white chocolate. Whip the remaining heavy cream until stiff peaks form, then fold it gently into the white chocolate mixture until smooth.
4. Assembly:
1. Once the chocolate cake has completely cooled, slice it horizontally into two layers if desired. Place the bottom layer of cake onto a serving plate or cake stand. Spread the chocolate mousse evenly over the cake layer, smoothing it out with a spatula.
2. Add the second layer of cake and spread the white chocolate mousse on top. If you wish, garnish with additional chocolate shavings or decorative toppings. Chill the cake in the fridge for at least 3-4 hours or overnight to set the mousse layers.
3. Slice and serve. Enjoy!
Special Note
1. Allow each mousse layer to set in the refrigerator before adding the next layer to ensure clean, distinct layers and a well-structured cake.
2. Melt chocolates over a double boiler and let them cool slightly before folding into the mousse mixture to prevent the mousse from curdling or separating.
Nutrition Facts Triple Chocolate Mousse Cake
| Nutrition | Amount |
|---|---|
| Calories | 480 |
| Fat | 34g |
| Carbohydrates | 40g |
| Protein | 6g |
| Fiber | 2g |
| Sugar | 35g |
Serving Suggestions For Triple Chocolate Mousse Cake
When serving the Triple Chocolate Mousse Cake, I recommend garnishing it with fresh berries or a dusting of cocoa powder.
The tartness of the berries beautifully contrasts the rich, creamy layers of mousse. A dollop of whipped cream or a drizzle of chocolate ganache can take this dessert to the next level.
Tips and Variations
1. Chocolate Quality Matters: Use high-quality chocolate for each mousse layer. The taste of the final product depends heavily on the chocolate you choose.
2. Add a Crunch: For an added texture, sprinkle crushed cookies or nuts between the mousse layers.
3. Flavor Infusions: You can infuse the mousses with flavors like orange zest, coffee, or even a touch of liqueur for a unique twist.
Which Cake Flavor Is Best For Girl?
The best cake flavor for a girl often depends on her personal taste, but popular choices include classic vanilla, sweet strawberry, or rich chocolate.
Vanilla is versatile and can be paired with a variety of fillings and frostings, making it a crowd-pleaser. Strawberry offers a fresh, fruity flavor that’s both light and delightful.
Chocolate, with its deep, indulgent taste, is perfect for those who love a more decadent treat. Ultimately, the best flavor is one that reflects her preferences and personality.
Can I Freeze Chocolate Mousse Cake?
Yes, you can freeze chocolate mousse cake! To do so, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
When you’re ready to enjoy it, let the cake thaw in the refrigerator overnight for the best texture and flavor. Just remember, the mousse may slightly alter in texture, but it will still be delicious
Conclusion
The Triple Chocolate Mousse Cake stands as a testament to the art of chocolate craftsmanship, offering an exquisite blend of flavors and textures that cater to the most discerning palates.
Its layered composition featuring rich dark chocolate, creamy milk chocolate, and smooth white chocolate mousses creates a harmonious and indulgent dessert experience.
Each bite delivers a satisfying depth of chocolatey goodness, affirming why this cake is celebrated as a pinnacle of chocolate confections.
So, take the time to create this decadent masterpiece, and enjoy the rich, layered flavors that make it truly unforgettable.
More Delicious Chocolate Cake Recipes
Rice Cakes Dipped in Chocolate
Triple Chocolate Mousse Cake
Equipment
- Electric mixer or hand whisk
- Mixing bowls
- Measuring cups and spoons
- Cake pan (9-inch round)
- Spatula
- Saucepan (for melting chocolate)
- Cooling rack
- Handheld whisk
- Sifter (optional, for dry ingredients)
- Microwave-safe bowl (for melting chocolate)
Ingredients
Chocolate Cake:
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large egg whites
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup sour cream room temperature
- 1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder
- 2 tbsp water room temperature
- 1 teaspoon vanilla extract
Chocolate Mousse:
- 1 1/2 cups heavy cream
- 1 tablespoon sugar
- 3/4 cup powdered sugar
- 2 large egg yolks
- 8 oz 227g semi-sweet chocolate chips
White Chocolate Mousse:
- 8 oz white chocolate chopped
- 1 1/2 cups heavy cream
- 1 tablespoon powdered sugar
- 1 1/4 tsp unflavored powdered gelatin
- 1 1/2 tbsp 23 ml water
- 1 teaspoon vanilla extract
Instructions
For the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy using an electric mixer.
- Add the egg whites to the butter mixture and beat until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder.
- In another small bowl, combine the milk, sour cream, water, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, mixing until smooth and well combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
For the Chocolate Mousse:
- In a medium saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves and the cream begins to simmer.
- In a separate bowl, whisk the egg yolks until they become slightly thickened. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly. Remove from heat and stir in the semi-sweet chocolate chips. Let it melt completely, then set aside to cool.
- Once cooled, whip the remaining heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until smooth and fully combined.
For the White Chocolate Mousse:
- In a small bowl, dissolve the powdered gelatin in water. Let it sit for 5 minutes to bloom. In a heatproof bowl, melt the white chocolate using a microwave or a double boiler until smooth.
- In a saucepan, heat 1 1/2 cups heavy cream and powdered sugar until it begins to simmer. Remove from heat, then add the bloomed gelatin and vanilla extract to the warm cream. Stir until completely dissolved.
- Let the mixture cool slightly, then fold in the melted white chocolate. Whip the remaining heavy cream until stiff peaks form, then fold it gently into the white chocolate mixture until smooth.
Assembly:
- Once the chocolate cake has completely cooled, slice it horizontally into two layers if desired. Place the bottom layer of cake onto a serving plate or cake stand. Spread the chocolate mousse evenly over the cake layer, smoothing it out with a spatula.
- Add the second layer of cake and spread the white chocolate mousse on top. If you wish, garnish with additional chocolate shavings or decorative toppings. Chill the cake in the fridge for at least 3-4 hours or overnight to set the mousse layers.
- Slice and serve. Enjoy!