Here’s a decadent Triple Chocolate Mousse Cake recipe that’s perfect for chocolate lovers! This dessert features three luxurious layers of chocolate mousse—dark, milk, and white chocolate—on a rich chocolate cake base. It’s elegant, indulgent, and sure to impress.
Triple Chocolate Mousse Cake Recipe
Ingredients:
For the chocolate cake base:
- ½ cup (65g) all-purpose flour
- ¼ cup (25g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) buttermilk (or milk + ½ teaspoon vinegar)
- 2 tablespoons (30ml) vegetable oil
- ½ teaspoon vanilla extract
For the dark chocolate mousse layer:
- 4 oz (115g) dark chocolate (60-70% cocoa), finely chopped
- 1 cup (240ml) heavy cream, cold
- 1 tablespoon powdered sugar
For the milk chocolate mousse layer:
- 4 oz (115g) milk chocolate, finely chopped
- 1 cup (240ml) heavy cream, cold
- 1 tablespoon powdered sugar
For the white chocolate mousse layer:
- 4 oz (115g) white chocolate, finely chopped
- 1 cup (240ml) heavy cream, cold
- 1 tablespoon powdered sugar
For garnish (optional):
- Chocolate shavings or curls
- Fresh berries
- Whipped cream
Instructions:
- Make the chocolate cake base:
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the egg and sugar until light and fluffy. Add the buttermilk, oil, and vanilla extract, and mix until combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Prepare the dark chocolate mousse layer:
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave in 20-second intervals. Let it cool slightly.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold the melted chocolate into the whipped cream until fully combined.
- Spread the dark chocolate mousse evenly over the cooled cake layer. Chill in the refrigerator for 30 minutes to set.
- Prepare the milk chocolate mousse layer:
- Melt the milk chocolate using the same method as above and let it cool slightly.
- Whip the heavy cream and powdered sugar until soft peaks form.
- Fold the melted milk chocolate into the whipped cream until smooth.
- Spread the milk chocolate mousse over the set dark chocolate layer. Chill for another 30 minutes.
- Prepare the white chocolate mousse layer:
- Melt the white chocolate and let it cool slightly.
- Whip the heavy cream and powdered sugar until soft peaks form.
- Fold the melted white chocolate into the whipped cream until fully combined.
- Spread the white chocolate mousse over the milk chocolate layer. Smooth the top with a spatula.
- Chill and set:
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow all the layers to set completely.
- Garnish and serve:
- Carefully remove the cake from the springform pan. Garnish with chocolate shavings, fresh berries, or whipped cream if desired.
- Slice and serve chilled. Enjoy!
This Triple Chocolate Mousse Cake is a show-stopping dessert that’s rich, creamy, and utterly indulgent. Perfect for special occasions or whenever you’re craving something truly chocolatey!
