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.