If you’re searching for a dessert that instantly impresses, this Triple Chocolate Mousse Cake delivers on every level. With rich chocolate cake layers, airy dark and white chocolate mousse, and a silky milk chocolate ganache, this dessert feels straight out of a luxury bakery
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If you’re searching for a dessert that instantly impresses, this Triple Chocolate Mousse Cake delivers on every level. With rich chocolate cake layers, airy dark and white chocolate mousse, and a silky milk chocolate ganache, this dessert feels straight out of a luxury bakery
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Ingredients
For the Chocolate Cake Base
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Whole milk
- Eggs
- Sour cream
- Vegetable oil
- Espresso powder
- Vanilla extract
- Hot water
For the Mousses & Ganache
- Heavy cream
- Cornstarch
- Dark chocolate
- White chocolate
- Milk chocolate
Instructions for Triple Chocolate Mousse Cake
Prepare the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment paper.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine milk, eggs, sour cream, oil, espresso powder, and vanilla until smooth.
- Slowly mix wet ingredients into dry ingredients until just combined.
- Stir in hot water until the batter is smooth and pourable.
- Divide evenly between pans and bake for 30–35 minutes. Cool completely.
Prepare the Chocolate Mousses
- Heat cream in a saucepan until gently simmering.
- Whisk egg yolks, sugar, and cornstarch in a bowl.
- Slowly combine with warm cream, then cook until thickened.
- Divide custard into two bowls.
- Melt dark chocolate into one bowl and white chocolate into the other.
- Fold in whipped cream gently to keep the mousse light.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread dark chocolate mousse evenly on top.
- Add the second cake layer and spread white chocolate mousse.
- Chill for at least 2 hours until set.
Prepare the Ganache
- Heat cream until steaming.
- Pour over milk chocolate and stir until smooth.
- Spread ganache over the chilled cake.
- Refrigerate 30 minutes before slicing.
Pro Tips
- Use high-quality chocolate for the smoothest flavor
- Let cake layers cool completely before assembling
- Fold mousse gently to maintain a light texture
- Chill between layers for clean results
- Warm your knife before slicing for sharp edges
Why This Recipe Works
- Balanced chocolate flavors without being overpowering
- Light mousse contrasts beautifully with rich cake
- Perfect make-ahead dessert
- Elegant presentation with minimal decorating
- Ideal for celebrations and special occasions
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Substitutions & Variations
- Gluten-Free: Use almond flour or gluten-free baking blend
- Dairy-Free: Coconut cream and dairy-free chocolate work well
- Lighter Option: Reduce sugar and use Greek yogurt
- Flavor Boost: Add espresso or orange zest
- Fruit Layer: Add raspberries between mousse layers
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Cake layers can be baked 24 hours in advance
- Storage: Refrigerate covered for up to 2 days
- Freezing: Freeze fully assembled cake for up to 1 month
- Reheating: Microwave slices for 10–15 seconds if desired
Serving Ideas for Triple Chocolate Mousse Cake
- Fresh berries for contrast
- Vanilla ice cream for creaminess
- Extra ganache drizzle
- Coffee or espresso
- Lightly sweetened whipped cream
Nutrition (Per Serving Estimate)
- Calories: 450
- Carbohydrates: 50g
- Protein: 7g
- Fat: 25g
- Saturated Fat: 15g
- Fiber: 3g
- Sugar: 30g
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Frequently Asked Questions
What chocolate works best for mousse?
Choose chocolate with at least 60% cocoa for rich flavor and smooth texture.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator.
Why didn’t my mousse thicken?
The custard likely wasn’t heated long enough. Gentle heat is key.
Can I make this cake dairy-free?
Yes, coconut cream and dairy-free chocolate work beautifully.
This Triple Chocolate Mousse Cake is the ultimate dessert for true chocolate lovers. With its luxurious layers, smooth textures, and rich flavor, it transforms any occasion into something memorable. Whether served at a celebration or enjoyed as a special treat, this cake never fails to impress.
Triple Chocolate Mousse Cake
This Triple Chocolate Mousse Cake features rich chocolate cake layers, silky dark and white chocolate mousses, and a smooth milk chocolate ganache. Perfect for celebrations, this elegant yet achievable dessert delivers balanced chocolate flavor and a luxurious texture in every bite.
Equipment
- 2 round 9-inch cake pans
- Mixing bowls
- Whisk
- Electric mixer for whipping cream
- saucepan
- Spatula
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp espresso powder
- 2 tsp vanilla extract
- 1 cup hot water
- 3 cups heavy cream
- 1/4 cup granulated sugar (for mousse)
- 3 egg yolks
- 2 tbsp cornstarch
- 6 oz dark chocolate
- 6 oz white chocolate
- 6 oz milk chocolate
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment paper.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine milk, eggs, sour cream, oil, espresso powder, and vanilla until smooth.
- Slowly mix wet ingredients into dry ingredients until just combined.
- Stir in hot water until the batter is smooth and pourable.
- Divide evenly between pans and bake for 30–35 minutes. Cool completely.
- Heat cream in a saucepan until gently simmering.
- Whisk egg yolks, sugar, and cornstarch in a bowl.
- Slowly combine with warm cream, then cook until thickened.
- Divide custard into two bowls.
- Melt dark chocolate into one bowl and white chocolate into the other.
- Fold in whipped cream gently to keep the mousse light.
- Place one cake layer on a serving plate.
- Spread dark chocolate mousse evenly on top.
- Add the second cake layer and spread white chocolate mousse.
- Chill for at least 2 hours until set.
- Heat cream until steaming.
- Pour over milk chocolate and stir until smooth.
- Spread ganache over the chilled cake.
- Refrigerate 30 minutes before slicing.
Notes
Always cool cake layers completely before assembling. Chill between steps for the best structure and clean layers. Use high-quality chocolate for superior flavor and texture. Store leftovers well covered in the refrigerator for up to 2 days or freeze up to 1 month.
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