Introduction

This Triple Chocolate Mousse Cake is a decadent dessert that layers rich chocolate cake, silky fudge, and two types of velvety mousse. Perfect for special occasions, it combines intense chocolate flavors and a light, airy texture that will impress any chocolate lover.

The image shows a round, layered mousse cake with three visible layers sitting on a white plate, which is on top of a wooden cake stand. The bottom layer is dark brown, smooth, and dense, likely a chocolate cake base. The middle layer is a lighter brown, creamy mousse with a smooth texture. The top layer is thick and white, with a smooth finish and a light sprinkle of cocoa powder on top. The cake is decorated with multiple dark brown chocolate curls placed in the center on top, and a ring of broken chocolate curls around the base edge on the white plate. The background is a white marbled surface with a soft textured cloth beneath the cake stand in light cream with gold dots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (56g) unsalted butter, room temperature
1/2 cup (104g) sugar
1/4 cup (58g) sour cream, room temperature
1/2 tsp vanilla extract
2 egg whites, room temperature
1/2 cup + 2 tbsp (81g) all purpose flour
1/4 cup + 2 tbsp (43g) Hershey’s special dark cocoa
1 1/8 tsp baking powder
1/4 tsp salt
1/4 cup (60ml) milk, room temperature
2 tbsp water, room temperature
6 oz (170g) semi sweet chocolate chips
2 tbsp (30ml) light corn syrup
1/2 tsp vanilla extract
1/2 cup (120ml) heavy whipping cream
4 large egg yolks
1/4 cup (52g) sugar
1 3/4 cups (420ml) heavy whipping cream, divided
8 oz (227g) semi sweet chocolate chips
3/4 cup (86g) powdered sugar
1 1/4 tsp unflavored powdered gelatin
1 1/2 tbsp (23ml) water
9 ounces (255g) white chocolate chips
1/3 cup (38g) powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (176°C). Prepare an 8-inch cake pan by lining the bottom with parchment paper and greasing the sides.
Step 2: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add sour cream and vanilla extract, mixing well.
Step 3: Add egg whites one at a time, mixing well after each addition. Scrape down the bowl sides to incorporate all ingredients evenly.
Step 4: In a separate bowl, combine flour, cocoa, baking powder, and salt. In a small measuring cup, mix milk and water.
Step 5: Add half the dry ingredients to the batter and mix until combined. Add the milk mixture and stir well. Add the remaining dry ingredients and mix until smooth.
Step 6: Pour the batter into the prepared pan and bake for 19-21 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cool 3-4 minutes, then transfer to a cooling rack to cool completely.
Step 7: Prepare an 8×3 inch springform pan by lining it with parchment paper extending 2 inches above the rim. If unavailable, use plastic wrap and parchment paper in a regular pan or use cake collars.
Step 8: Trim the cake dome and place the cake in the prepared pan or collar.
Step 9: To make the fudge layer, in a medium heatproof bowl combine chocolate chips, corn syrup, and vanilla extract. Heat 1/2 cup heavy cream until just boiling, then pour over the chocolate. Cover and let sit 3-5 minutes.
Step 10: Whisk the fudge mixture until smooth. Pour over the cake, spreading evenly. Refrigerate for about 1 hour until firm.
Step 11: For the chocolate mousse, combine egg yolks, sugar, and 1/2 cup heavy cream in a double boiler. Whisk constantly until the mixture thickens, lightens, and reaches 160°F (71°C), about 7-10 minutes. Remove from heat.
Step 12: Melt 8 oz chocolate chips in the microwave or double boiler until smooth. Whisk the egg yolk mixture vigorously into the melted chocolate. Let cool to room temperature.
Step 13: Whip 1 1/4 cups of heavy cream with powdered sugar until stiff peaks form. Fold about 1/4 of the whipped cream into the chocolate mixture, then fold a quarter of the chocolate into the whipped cream. Gently fold the remaining chocolate mixture into the whipped cream.
Step 14: Spread the chocolate mousse over the fudge layer evenly and refrigerate for about 1 hour.
Step 15: For the white chocolate mousse, sprinkle gelatin over water and let stand for 5 minutes. Heat 1/2 cup heavy cream to a boil, add gelatin mixture and whisk until dissolved.
Step 16: Pour hot cream over white chocolate chips and let sit 3-5 minutes. Whisk to combine until smooth, microwaving briefly if needed. Let cool to room temperature.
Step 17: Whip remaining 1 1/4 cups heavy cream with powdered sugar until stiff peaks form.
Step 18: Gently fold a third of the white chocolate mixture into the whipped cream, then fold in the second third, and finally fold in the last third until fully combined.
Step 19: Spread the white chocolate mousse evenly over the chocolate mousse layer. Refrigerate for at least 3-4 hours until completely firm.
Step 20: Remove the cake from the pan or remove the collar. Smooth the sides if needed with an offset spatula and transfer to a serving plate.
Step 21: Decorate with chocolate curls and a sprinkle of cocoa powder. Keep refrigerated until ready to serve.

Tips & Variations

Ensure all dairy and eggs are at room temperature for a smoother batter and mousse.
If you don’t have a springform pan, use plastic wrap in a regular pan to help lift the cake out once set.
Use high-quality chocolates for the best flavor in mousse and fudge layers.
For a lighter version, consider substituting some heavy cream with whipped coconut cream, especially in the white chocolate mousse.
Allow the mousse layers to chill well to achieve clean slices when serving.

Storage

Store the cake covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. When serving chilled, remove the cake about 10-15 minutes prior to enhance the flavors and soften the texture slightly.

How to Serve

A slice of layered cake sits on a white plate with a decorative edge, placed on a white marbled surface. The cake has four visible layers: a dark, crumbly chocolate base at the bottom, a thin, smooth dark chocolate layer above it, followed by a thicker, creamy milk chocolate mousse layer, and topped with a thick, smooth white cream layer. On top of the cake are several curled dark chocolate shavings, with a dusting of cocoa powder scattered over the top and some on the plate. Next to the plate is a silver fork, slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making a day or two in advance. The flavors meld beautifully when chilled overnight, making it even more delicious.

What is the best way to slice the cake?

Use a sharp knife dipped in hot water and wiped dry before slicing for smooth, clean cuts through the mousse layers without smudging.