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Triple Chocolate Mousse Cake Recipe

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★★★★★

4.6 from 103 reviews

This decadent Triple Chocolate Mousse Cake features layers of rich chocolate cake, smooth chocolate fudge, airy semi-sweet chocolate mousse, and creamy white chocolate mousse. Perfect for chocolate lovers, this multi-layered cake is beautifully finished with chocolate curls and a dusting of cocoa powder. The recipe includes detailed steps for baking, creating glossy ganache, silky mousses, and assembling an elegant dessert guaranteed to impress at any celebration.

Ingredients

Scale

For the Cake and Fudge Layer:

  • 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 powder
  • 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

For the Chocolate Mousse:

  • 4 large egg yolks
  • 1/4 cup (52g) sugar
  • 1/2 cup (120ml) heavy whipping cream
  • 8 oz (227g) semi sweet chocolate chips
  • 1 3/4 cups (420ml) heavy whipping cream, divided
  • 3/4 cup (86g) powdered sugar

For the White Chocolate Mousse:

  • 1 1/4 tsp unflavored powdered gelatin
  • 1 1/2 tbsp (23ml) water
  • 9 oz (255g) white chocolate chips
  • 1 3/4 cups (420ml) heavy whipping cream, cold, divided
  • 1/3 cup (38g) powdered sugar

Instructions

  1. Prepare the Cake Batter and Bake: Preheat your oven to 350°F (176°C). Grease an 8-inch cake pan and line the bottom with parchment paper. In a large mixing bowl, cream the butter and sugar together for 3-4 minutes until fluffy and light in color. Add sour cream and vanilla extract and mix well. Then, add the egg whites one at a time, mixing thoroughly after each addition and scraping the sides as needed. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a small cup, combine the milk and water. Add half of the dry ingredients to the batter, mix, followed by the milk mixture, then the remaining dry ingredients, mixing each time until smooth. Pour batter into prepared pan and bake for 19-21 minutes or until a toothpick inserted comes out with a few crumbs. Cool for 3-4 minutes in the pan, then transfer to a cooling rack to cool completely.
  2. Prepare the Cake Pan for Layering and Ganache: Line an 8×3 inch springform pan with parchment paper extending 2 inches above the pan edges. If not using a springform pan, line with plastic wrap covered by parchment paper, optionally placing a cake board at the bottom. Trim the dome from the cooled cake and place it into the lined pan. To make the fudge layer, combine chocolate chips, corn syrup, and vanilla extract in a medium heat-proof bowl.
  3. Make the Chocolate Ganache: Heat 1/2 cup (120ml) heavy cream until it just starts to boil, then pour over the chocolate mixture. Cover and let sit 3-5 minutes, then whisk until smooth. Spread this ganache evenly over the cake layer. Refrigerate for about 1 hour to allow the ganache to firm.
  4. Prepare the Chocolate Mousse Base: In the top of a double boiler, combine egg yolks, sugar, and 1/2 cup (120ml) heavy cream. Heat gently over simmering water, whisking constantly until the mixture thickens, lightens in color, and reaches 160°F (71°C), about 7-10 minutes. Be careful not to boil. Remove from heat and set aside. Melt 8 oz (227g) semi sweet chocolate chips in a bowl in the microwave in short intervals or using a double boiler until smooth. Whisk the egg yolk mixture vigorously into the melted chocolate until well combined. Let cool to room temperature.
  5. Whip and Fold Chocolate Mousse: In another bowl, whip the remaining 1 1/4 cups (300ml) heavy cream and powdered sugar to stiff peaks. Fold about 1/4 cup of whipped cream into the chocolate mixture to lighten it, then fold about 1/4 of the chocolate mixture back into the remaining whipped cream. Gradually fold in the rest of the chocolate mixture gently until fully incorporated. Spread the chocolate mousse evenly over the fudge layer in the springform pan. Refrigerate for about 1 hour.
  6. Prepare the Gelatin for White Chocolate Mousse: Sprinkle powdered gelatin over 1 1/2 tablespoons (23ml) cold water in a small bowl and let it bloom for 5 minutes. Meanwhile, microwave 1/2 cup (120ml) heavy cream until boiling. Add the gelatin mixture to the hot cream and whisk until dissolved.
  7. Make the White Chocolate Mousse Base: Pour the hot cream-gelatin mixture over 9 ounces (255g) white chocolate chips in a medium bowl. Cover and let stand 3-5 minutes, then whisk until smooth. If necessary, microwave in short bursts and whisk until fully melted and smooth. Let cool to room temperature.
  8. Whip and Fold White Chocolate Mousse: Whip the remaining 1 1/4 cups (300ml) cold heavy cream and powdered sugar in a mixer until stiff peaks form. Fold about a third of the cooled white chocolate mixture into the whipped cream gently. Repeat folding in the second and then the remaining third until fully combined. Spread the white chocolate mousse evenly over the chocolate mousse layer. Refrigerate for at least 3-4 hours until firm.
  9. Assemble and Finish the Cake: Once the mousse layers are firm, remove the cake from the springform pan or gently peel away the cake collar. Use an offset spatula to smooth the sides if desired. Transfer the cake to a serving plate. Decorate with chocolate curls and a dusting of cocoa powder. Keep refrigerated until ready to serve.

Notes

  • Be patient when creaming butter and sugar; this step is key to a light cake texture.
  • Room temperature ingredients help ensure even mixing and better volume in the cake.
  • The double boiler step for the egg yolks is crucial for safe cooking and the proper mousse texture.
  • Do not overheat or boil the egg yolk mixture to avoid curdling.
  • Blooming gelatin properly ensures smooth white chocolate mousse without lumps.
  • Use a springform pan or cake collar for easy removal and neat layers.
  • Allow sufficient chilling time for each layer to set to achieve clean layers.
  • Use an offset spatula to smooth mousse layers for a professional finish.
  • Store the cake in the refrigerator and consume within 3 days for best freshness.

Keywords: Chocolate mousse cake, triple chocolate cake, layered mousse cake, chocolate cake recipe, white chocolate mousse, semi-sweet chocolate mousse, chocolate ganache

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