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Triple Chocolate Mousse Cake

Decadent triple chocolate mousse cake features a rich chocolate cake base, layered with silky dark chocolate mousse, creamy white chocolate mousse, and topped with glossy chocolate ganache.

  • Total Time: 6 hours
  • Yield: 12

Ingredients

  • For the Chocolate Cake Base: 6 tablespoons unsalted butter, 7 ounces bittersweet chocolate finely chopped, 3/4 teaspoon instant espresso powder, 1 1/2 teaspoons vanilla extract, 4 eggs separated, pinch salt, 1/3 cup light brown sugar, 2 tablespoons Dutch-processed cocoa powder.
  • For the Dark Chocolate Mousse: 3 ounces bittersweet chocolate chopped, 1/4 cup plus 2 tablespoons heavy cream, 1 tablespoon Dutch-processed cocoa powder, 2 tablespoons hot water, 1 tablespoon granulated sugar, pinch salt, 3/4 cup heavy cream.
  • For the White Chocolate Mousse: 4 ounces white chocolate chopped, 1/2 cup plus 2 tablespoons heavy cream, 1 cup heavy cream, 1 tablespoon granulated sugar, pinch salt.
  • For the Chocolate Ganache: 1 1/2 ounces bittersweet chocolate finely chopped, 1/3 cup heavy cream.

Instructions

  1. Preheat oven to 325°F. Grease 9-inch springform pan and line bottom with parchment. Melt butter, bittersweet chocolate, espresso powder, and vanilla in heatproof bowl over simmering water. Cool slightly. Whisk in yolks. Beat whites and salt until foamy, gradually add brown sugar to soft peaks. Fold whites into chocolate in thirds. Pour into pan and bake 13-18 minutes until cracks form. Cool completely.
  2. For dark chocolate mousse: Whisk cocoa and hot water until smooth. Melt chocolate with 1/4 cup plus 2 tbsp cream. Whisk in cocoa mixture, sugar, salt. Whip 3/4 cup cream to soft peaks, fold into chocolate in thirds. Spread over cooled cake, refrigerate 15 minutes.
  3. For white chocolate mousse: Heat 1/2 cup plus 2 tbsp cream until simmering, pour over white chocolate, stir until smooth, cool to 100°F. Whip 1 cup cream with sugar and salt to soft peaks, fold into white chocolate in thirds. Spread over dark mousse, refrigerate 2.5 hours.
  4. For ganache: Heat 1/3 cup cream to simmer, pour over bittersweet chocolate, stir smooth. Spread over set cake, chill 30 minutes. Run knife around edges, remove ring, slice and serve.

Notes

Use high-quality chocolate for best flavor. Chill each layer fully before adding the next to prevent melting. For clean slices, use a hot knife. Make ahead and store refrigerated up to 3 days.

  • Author: Olivia Bennett
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 31g
  • Sodium: 95mg
  • Fat: 42g
  • Saturated Fat: 25g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 165mg