And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Triple Chocolate Mousse Cake Recipe

Cakes and Cupcakes, Vera's Recipes

When I begin to think about cakes, the first ingredient that comes to mind is chocolate! And what if your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes – Triple Chocolate Mousse Cake.

One of the most decadent chocolate cakes ever – Triple Chocolate Mousse Cake.

Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“. Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake).

But, with time, after a lot of experience and time spent in the kitchen, my confidence began to grow. And in time missions in the kitchen that looked impossible were beginning to be solved. So I began to flirt with recipes like Chocolate Lasagna, Triple Chocolate Cheesecake and similar.

Well, today it was turn for another chocolate masterpiece, Triple Chocolate Mousse Cake. Only one look at the photos of this divine chocolate cake always made me drool. And since we are getting near to the New year, here is a great chance for my family to go into 2015 with a great chocolate dessert!

One of the most decadent chocolate cakes ever – Triple Chocolate Mousse Cake.

And if you never made this cake, then I must say that Triple Chocolate Mousse Cake is not nearly as complicated as I thought. All three layers (the cake, middle layer with heavy cream and semisweet chocolate and top layer with white chocolate and heavy cream ) are really simple to make. Also, they will not require really top notch knowledge as you might have thought as I once did. Really, the steps were really simple and nothing in making these three layers was really problematic. The only thing you must be prepared for is lots of time a bunch of dishes which are waiting to be washed.

Of course, after all that, when you get this beautiful cake and cut the first piece, the first look at those three beautiful chocolate layers will be enough of an excuse for all your work and time. But what to say about the taste? If this Triple Chocolate Mousse Cake looked decadent, trust me, the taste is completely in sync with the look – fabulous.

The only thing left now is to keep this cake until the New year because my chocoholics have begun to make rounds in the refrigerator area looking for another bite:) And if we don’t see each other till then I wish you HAPPY NEW YEAR 2015 !

One of the most decadent chocolate cakes ever – Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake recipe

Triple Chocolate Mousse Cake
Recipe Type: Dessert
Author: OMGChocolateDesserts.com
Cook time:
Total time:
  • [b]For the Cake:[/b]
  • 10 oz. high-quality semisweet chocolate (chopped)
  • 4 large eggs (room temperature)
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (softened at room temperature)
  • [b]For Chocolate Mousse Layer:[/b]
  • 10 oz. high-quality semisweet chocolate(chopped)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 2 Tablespoons cool water
  • [b]For White Chocolate Mousse Layer:[/b]
  • 7 oz. high-quality white chocolate(chopped)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cool water
[b]For the Cake:[/b]
  1. Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
  2. Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave.
  3. Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage).
  4. Using a whisk stir softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl)
  5. Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean).
  6. When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.
[b]Chocolate Mousse Layer:[/b]
  1. Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl.
  2. In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside.
  3. Bring 1/2 cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted.
  4. Heat softened gelatine on low heat, stirring to dissolve. When it’ s completely free of lumps, stir melted gelatin into the melted chocolate.
  5. Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form.
  6. Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it’s too hot , whipped cream will melt).
  7. Add about half of the whipped cream to the chocolate and whisk gently until it’s all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl)
  8. Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.
[b]White Chocolate Mousse Layer:[/b]
  1. Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it’s melting or it will separate and become unusuable)
  2. Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
  3. Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring.
  4. Garnish the cake with chocolate curls or shaving if desired.
  5. Store it in the fridge.
  6. The cake can be frozen for up to several weeks.

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70 thoughts on “Triple Chocolate Mousse Cake Recipe

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  1. Thank you so much for sharing this recipe. We celebrated my husbands birthday last night and this dessert was a HUGE hit with the entire family :-) Cheers!
  2. This is definitely the best cake I've ever made! It is the second time I am doing it! Everybody are asking me to do it again because they LOOOOOOVE it!! Thanks for the recipe :)
  3. Thank you Vera for sharing your delicious recipe, I made it last week for an event at work, it was Amazing! Everyone loved it. I followed your recipe to the T and it is the Best!Kind regards,Yvette
      1. Hi I was looking at the triple chocolate mouse cake you have on your page and it looks delicious, I'm attempting to make it although I have a question for you about the gelatine, could I use leaf gelatine instead and if so how many leafs would I need please xxx
  4. Original recipe from 2010 is found here minus the espresso and U.S. measurements http://mylittleexpatkitchen.blogspot.nl/2010/11/recipe.html?m=1
  5. Me and a friend made this cake for the birthday of another friend. The mousse texture was amazing, it was really really soft and fluffy and it tasted super! Also, the cake base was perfect, it was really creamy, I consider this cake perfect for chocolate lovers like me and my friends hahaha. The birthday celebration was a surprise and she loved everything so bad that she almost cry, so this cake was an absolute success and it'll always remind me of a great time ? Thank you so muchfor the recipe! ?
  6. I made this cake for my birthday. It was by far the BEST cake I've ever made. Everyone enjoyed it, and the leftovers were gone in a very short amount of time. The cake is a bit labour intensive, but is very much worth it. It melts in your mouth, even the cake layer. I'm making this cake again tomorrow just for desserts and to share a few slices with friends who have been asking me to make this again. If you're debating about making this cake, don't think about it, just do it. You will not be disappointed! If I could give this recipe more than five stars I would. Incredible!
  7. This recipe looks fantastic and I am going to try it for my sister's birthday later this month. I have some people that aren't much of a fan of white chocolate, have you or do you know of anyone that has swapped out the white for maybe dark chocolate? Would that make the whole thing too rich or should it still taste just as great as this one seems too? I don't want to change something and throw off the balance of the recipe.
  8. Hi! as i was doing the.chocolate mousse layer i forgot to add the gelatin and already mixed the chocolate and whipped cream but still added it in the end. Would it still come out ok?
  9. This recipe is flawed with mistakes... When doing the white chocolate mouse do not heat cream and pour into chocolate.... It will automatically separate... I would suggest and I did this and it turned out perfect. Take white chocolate pour cold cream in. Put in Microwave for 30 seconds. Take out and stir. Put back in for 30 more. Take out stir again all chocolate should be almost melted ... Put in the gelatin and whip for 30 seconds by hand. Put in fridge for 30 minutes stirring every 10 min. Once cooled down and has a thick consistency then add whipping cream. It will not curdle.... Trust me on this white chocolate has a higher oil content and will separate.....
  10. Amazing recipe! I've made it at least five times, every time I get perfect results! This cake never lasts long, it is delicious and beautiful! For the cake layer I use dark chocolate instead of semisweet. It gives a true triple chocolate taste. Definitely worth it!
  11. I have made this twice and it is divine! I am gluten free and it is naturally gluten free, so I didn't have to deal with flour. My husband said this is one of the best desserts that I have made. It does take awhile to make, so definitely make it a day in advance. We are having company for Valentine's Day. I am certain that they all will love it! YUM!
  12. I made this a few days ago for one of my co-workers birthday. It was soooooooo amazing, everyone LOVED it. Will definitely make again.
  13. Hello, The recipe looks great! Thank you! If I do not want to use gelatin, can I substitute it with something else so the mousse will still be firm enough? Thank you in advance!
  14. i made a choc mousse cake a long time ago and lost the recipe .it was one cake mousse smaller cake more mousse to go down sides and cover top. if anyone knows this mousse cake please help.thanks
  15. Hi, I am making this cake and the cake seams to have formed a crust on top but gooey inside, is it how it's supposed to be?? Thanks in advance!!
  16. This was divine! Great presentation! I made it for a dessert night at our church and among the 12 desserts it was gone first! How fun that it was gluten-free as well. The only thing that I think was way off in your recipe was time you have that it takes to make. It was very time-consuming, much more than 28 minutes! Of course I knew that after I read the recipe :0) Thanks for posting!
    1. I used potato peeler and shave along the sides of chocolate bar. Keep the chocolate at room temperature before shaving. It always said that the chocolate must be cold, but i found it works better for me if it's room temperature.
  17. One more question...When I have spread the first mousse layer on the cake, and its supposed to go into the fridge. For how long is it supposed to be there until I can spread on the white chocolate mousse?
  18. Are you using granulated sugar or confectioners sugar? I would think with granulated you'd run the risk of it being grainy.
  19. I need to make this cake for wednesday dinner, i baked the cake layer tonight and do you suggest i prepare the mousse layers tomorrow and let it sit in the fridge until wednesday afternoon or prepare everything the morning of?
    1. Firstly, thanks for the beautifully presented recipe and easy to follow steps. I have just put the cake into the oven. My family and I are gluten free and we love your site! I only have one request please. It would be awesome if you could put both Fahrenheit and celsius measurement in there and also oz and gram measurements. We live in Germany and we generally use grams so it took time to convert everything. Other than that, your recipe and website are perfect! Thanks!)
  20. Hi, me again.. So, as I said in the previous post, the base of the cake came out perfect..it shrunk like you said but would need to in order to have the other layers on top of it. But I think I've done something wrong when it comes to the second and final layer of the cake. My mouse was runny and well, although I used a teaspoon of gelatine, both layers kind of folded in together and made a really pretty marble soup...I was just wondering because I'm baking this for my anniversary tomorrow. If it stays in the fridge overnight, do you still think it will be like soup tomorrow? I think I got all the measurements wrong or something, I used 270g Chocolate for each layer and about 400ml of cream for each layer too. So maybe the conversion was wrong or out of whack I don't know. Do you think that I could put some more gelatine in it now and kind of swirl it around some more? Or should I just wait and see what happens tomorrow?
    1. Hi Marissa, you can't add gelatin now, but I hope it will firm up.You should use 280 g chocolate and 350 ml heavy cream. I'm really sorry because it's your special day. You could only try to freeze it tomorrow if it stay runny overnight.
  21. Is it just me or are the instructions missing for the 1/2 stick of butter? I assume it gets mixed into the cake batter. Need to make the recipe tonight and want to make sure I don't mess it up.
  22. You really need to learn how to write a recipe correctly this does not take 28 minutes. This would take a professional pastry chef at least 6 hours.

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