Triple Chocolate Mousse Cake Recipe
If decadent desserts are your love language, you’re about to fall head over heels for Triple Chocolate Mousse Cake. This spectacular cake layers rich brownie, silky dark chocolate mousse, velvety milk chocolate mousse, and luscious white chocolate mousse for a bite that’s pure bliss from start to finish. Each tier brings its own personality, and together they create a show-stopping centerpiece perfect for parties, birthdays, or just satisfying those deep chocolate cravings.
Ingredients You’ll Need
Gathering everything for this Triple Chocolate Mousse Cake is refreshingly straightforward, and every ingredient plays a key role. The three kinds of chocolate and creamy dairy form distinct, harmonious layers while classic baking staples keep things comfortingly familiar. Take a peek at the list — each item adds its own magic!
- Unsalted butter (½ cup, melted): Forms the fudgy base and brings warmth and richness to the brownie layer.
- Granulated sugar (1 cup): Sweetens the brownie foundation just right and supports a tender crumb.
- Large eggs (2): Bind the brownie base for structure and lusciousness.
- Vanilla extract (1 teaspoon): Adds warmth and boosts chocolatey notes throughout the cake.
- Unsweetened cocoa powder (⅓ cup): Lends deep cocoa flavor and earthy color to your brownie.
- All-purpose flour (½ cup): Provides just enough body for a dense, satisfying base.
- Salt (¼ teaspoon): Balances sweetness and sharpens all those chocolate flavors.
- Dark chocolate (6 oz, chopped): Creates a deeply intense mousse for the first layer.
- Milk chocolate (6 oz, chopped): Gives the middle mousse its creamy, nostalgic sweetness.
- White chocolate (6 oz, chopped): Makes the top layer extra-luscious and beautifully light in color.
- Heavy cream (3 cups, divided): Essential for making each mousse layer airy, soft, and rich.
- Unflavored gelatin (3 teaspoons, divided): Stabilizes each mousse so the layers hold their beautiful shape.
- Water (3 tablespoons, divided): Activates the gelatin for light, set mousses.
How to Make Triple Chocolate Mousse Cake
Step 1: Make the Brownie Base
Start by preheating your oven to 350°F (175°C) and prepping a 9-inch springform pan with a little grease and a lining of parchment. In a medium bowl, whisk the melted butter and sugar until glossy and smooth, then add the eggs and vanilla, mixing until everything is silky. Next, gently fold in the cocoa powder, all-purpose flour, and salt—just until you can’t see any dry spots. Pour your batter into the pan, smooth the top, and bake for 18 to 20 minutes. You want the brownie set but still soft. Let it cool off completely in the pan before you start layering the mousse.
Step 2: Prepare the Dark Chocolate Mousse
For the first mousse layer, bloom one teaspoon of gelatin in one tablespoon of water and let it sit for five minutes until it’s jiggly. Meanwhile, heat a quarter cup of heavy cream until it’s steamy (not boiling), take it off the heat, and stir in the bloomed gelatin to dissolve. Pour this hot mixture over your chopped dark chocolate, let it sit for a moment, then stir until smooth and glossy. In a separate bowl, whisk three-quarters of a cup of cream to soft peaks, then gently fold it into the chocolate—a few careful turns and you’ll have a shiny, thick mousse. Spread it evenly over the cooled brownie and chill for 20 to 30 minutes.
Step 3: Make the Milk Chocolate Mousse
This step is a repeat—but with milk chocolate for a softer, sweeter layer. Bloom the gelatin as before. Heat another quarter cup of cream, dissolve the gelatin, and pour it over freshly chopped milk chocolate. Stir until creamy and lump-free. Whip the remaining cream for this layer to airy peaks, then fold it carefully into the melted milk chocolate mixture. Spread this layer gently over the chilled dark chocolate mousse, smoothing with an offset spatula. Chill for another 20 to 30 minutes.
Step 4: Create the White Chocolate Mousse
For a dreamy finish, make your final layer with white chocolate. Use the same method: Bloom the last bit of gelatin, heat a quarter cup of cream, and stir in the gelatin until dissolved. Pour over your chopped white chocolate, stirring until smooth. Whip up the last portion of cream until it’s cloud-like, then fold into your warm white chocolate base. Carefully spread this snowy mousse on top of the milk chocolate layer. Pop the whole cake in the fridge for at least 4 hours or overnight—the longer it chills, the cleaner your slices will be.
Step 5: Unmold and Serve
Once the Triple Chocolate Mousse Cake is fully chilled and set, run a warm knife around the inside edge to loosen it up. Release the springform pan, and you’ll unveil all those gorgeous layers. Serve each slice chilled, and savor that first forkful (it’s especially mesmerizing with a sprinkle of chocolate curls or a dusting of cocoa powder on top).
How to Serve Triple Chocolate Mousse Cake
Garnishes
Make your cake extra eye-catching by showering the top with a confetti of chocolate curls made from dark, milk, or white chocolate, or lightly dust the surface with cocoa powder for an elegant finish. For a little sparkle, add chocolate-covered espresso beans or edible gold leaf—your Triple Chocolate Mousse Cake will look as indulgent as it tastes.
Side Dishes
This cake holds its own as the star of dessert, but for a special occasion, try serving it alongside fresh raspberries or sliced strawberries—the tart fruit balances the richness beautifully. A little whipped cream or a scoop of vanilla bean ice cream won’t hurt either, adding a soft, creamy counterpoint to every bite.
Creative Ways to Present
For a dramatic flair, serve each slice on a dark plate to make the layers pop. Or, portion the Triple Chocolate Mousse Cake into individual mini cakes using a biscuit cutter for dinner parties—these are always a hit and look stunning on a dessert buffet. Even a drizzle of raspberry coulis or salted caramel adds a bold flavor twist that pairs beautifully with the tiers of mousse.
Make Ahead and Storage
Storing Leftovers
Leftover Triple Chocolate Mousse Cake keeps wonderfully! Simply cover the cake with plastic wrap or store slices in an airtight container in the refrigerator, where they’ll stay fresh for up to four days. Try not to let the cake sit at room temperature for too long, as the mousse will get soft.
Freezing
For longer storage, freeze individual slices by wrapping them tightly (first in plastic, then foil) before placing them in a freezer-safe bag or container. The Triple Chocolate Mousse Cake freezes perfectly for up to a month. When it’s time for a chocolate fix, let your slice thaw overnight in the fridge before enjoying.
Reheating
This cake is all about its chilled mousse texture, so reheating isn’t necessary. If you’ve just pulled a slice from the freezer, allow it to thaw gently in the refrigerator for several hours or overnight. Never microwave—the layers could lose their structure!
FAQs
Can I make Triple Chocolate Mousse Cake without gelatin?
Yes, but each mousse layer may not set quite as firmly. You can try substituting agar-agar for a vegetarian option, but expect a slightly different texture.
What’s the best type Dessert
Always go for high-quality chocolate bars instead of chocolate chips—the flavor and smoothness are unbeatable and really shine in each layer of the cake.
Can I make this cake gluten-free?
Absolutely—just swap the all-purpose flour in the brownie base for your favorite 1:1 gluten-free baking blend! Everything else in the Triple Chocolate Mousse Cake is naturally gluten-free.
How do I get perfectly sharp layers when slicing?
For crisp, defined layers, chill the cake thoroughly (overnight is best), and use a sharp knife dipped in hot water and wiped clean between cuts. It’s worth the little extra effort for those gorgeous, bakery-style slices!
Can I add flavors or extracts to the mousse layers?
Definitely! For a special twist, add a splash of espresso to the dark chocolate, a hint of orange zest to the milk chocolate, or a tiny drop of almond extract to the white chocolate. Just keep additions subtle so the chocolate stays center stage.
Final Thoughts
With its heavenly combination of brownie and triple luscious mousse layers, this Triple Chocolate Mousse Cake will win a place in your dessert hall of fame. Whether for a birthday, a holiday, or just to spoil yourself, every forkful is sheer chocolate magic—so gather your ingredients and start layering!
Print
Triple Chocolate Mousse Cake Recipe
- Total Time: 6 hours 5 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadent layers of rich chocolate mousse atop a fudgy brownie base with this Triple Chocolate Mousse Cake. Perfect for special occasions or a sweet treat any time!
Ingredients
For the brownie base:
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the dark chocolate mousse:
- 6 oz dark chocolate (chopped)
- 1 cup heavy cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
For the milk chocolate mousse:
- 6 oz milk chocolate (chopped)
- 1 cup heavy cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
For the white chocolate mousse:
- 6 oz white chocolate (chopped)
- 1 cup heavy cream (divided)
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Instructions
- Make the brownie base: Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a medium bowl, whisk together the melted butter and sugar. Add the eggs and vanilla and whisk until smooth. Stir in cocoa powder, flour, and salt just until combined. Pour into the pan and smooth the top. Bake for 18–20 minutes or until set. Let cool completely.
- For each mousse layer: In a small bowl, sprinkle gelatin over water and let bloom for 5 minutes. Heat ¼ cup of heavy cream until just simmering. Remove from heat and stir in the bloomed gelatin until dissolved. Pour the hot cream mixture over chopped chocolate in a bowl and stir until smooth. Whip the remaining ¾ cup heavy cream to soft peaks. Fold into the chocolate mixture gently until combined.
- Assembly: Once the brownie base is fully cooled and still in the pan, spread the dark chocolate mousse evenly over it. Chill for 20–30 minutes until slightly firm. Repeat with the milk chocolate mousse, followed by the white chocolate mousse, chilling briefly between layers. Once fully assembled, chill the cake for at least 4 hours or overnight to set completely. Run a warm knife around the edges before releasing the springform pan. Serve chilled.
Notes
- Use high-quality chocolate for best flavor and texture.
- To smooth each mousse layer, tap the pan gently on the counter.
- Garnish with chocolate curls or cocoa powder before serving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 34g
- Sodium: 95mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
