Cakes

Triple Chocolate Mousse Cake

Are you looking for a light dessert recipe? This Triple Chocolate Mousse Cake would be a perfect choice. Who wouldn’t want the amazing combination of chocolate cake, chocolate fudge, plus chocolate and white chocolate mousse? That right there is heaven!

This treat is rich, decadent, intensely flavorful, and silky smooth. Pair it with a cup of hot coffee or tea and you are all set. More so if you are a chocolate lover just like me.

Sure, making this wonderful dessert may take a little bit of time, but I can guarantee you that it is all worth it. You will be rewarded with a very delicious treat!

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Triple Chocolate Mousse Cake


  • Author: Myles
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 5 minutes + chilling time
  • Yield: 12 servings 1x

Description

The bottom layer of this Triple Chocolate Mousse Cake is a flourless chocolate cake, followed by a middle layer of a light-dark chocolate mousse. It is then topped with an even lighter white chocolate mousse. Now, the combination is flavorful and silky smooth. You can even finish it off with rich dark chocolate ganache if you wish to.


Scale

Ingredients

Bottom layer:

6 tbsp. unsalted butter, cut into 6 pieces (add more for greasing the pan)

7 oz. bittersweet chocolate (finely chopped)

3/4 tsp. instant espresso powder

1 1/2 tsp. vanilla extract

4 eggs (separated)

1/3 c. light brown sugar

A pinch of salt

Middle layer:

2 tbsp. cocoa powder

5 tbsp. hot water

7 oz. bittersweet chocolate (finely chopped)

1 1/2 c. cold heavy cream

1 tbsp. granulated sugar

1/8 tsp. table salt

Top layer:

3/4 tsp. powdered gelatin

1 tbsp. water

1 c. white chocolate chips

1 1/2 c. cold heavy cream


Instructions

Bottom layer:

  1. Preheat the oven to 325 degrees Fahrenheit and then grease a 9-inch springform pan.
  2. In a large heat-proof bowl set over a saucepan with barely simmering water, melt the butter, chocolate, and espresso powder. Stir occasionally until smooth. Remove from heat and cool for about 5 minutes and then add in vanilla and egg yolks. Set aside.
  3. Using a stand mixer fitted with the whisk attachment at medium speed, beat the egg whites and salt for about 30 seconds or until frothy.
  4. Add half of the brown sugar and beat for about 15 seconds.
  5. Add the remaining brown sugar. Beat until soft peaks form.
  6. Whisk 1/3 of the beaten egg whites into the chocolate mixture.
  7. Fold in the remaining egg whites using a spatula until there are no more white streaks.
  8. Transfer the batter into the prepared pan.
  9. Bake for about 13 to 18 minutes or until the cake has risen.
  10. Transfer the pan to a wire rack to cool completely. This may take about an hour.

Middle layer:

  1. In a small bowl, whisk together the cocoa powder and hot water. Set aside.
  2. In a large heatproof bowl set over a saucepan with barely simmering water, melt the chocolate. Remove from heat and cool for 5 minutes.
  3. Using the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar, and salt on medium speed for about 30 seconds or until the mixture starts to thicken. Increase the speed to high and continue whisking for 15 to 60 seconds or until soft peaks form.
  4. Add the cocoa powder mixture to the melted chocolate. Whisk until smooth.
  5. Whisk 1/3 of the whipped cream into the chocolate mixture.
  6. Fold in the remaining whipped cream until no white streaks remain.
  7. Spoon the mousse over the cooled cake. Smooth the top using an offset spatula.
  8. Refrigerate for about 15 minutes.

Top layer:

  1. Add water to a small bowl and sprinkle the gelatin over. Let stand for at least 5 minutes.
  2. Place the white chocolate in a medium bowl and bring 1/2 cup of the heavy cream to a simmer. Remove from heat and add the gelatin mixture. Whisk until fully dissolved.
  3. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is smooth.
  4. Cool to room temperature.
  5. Using a stand mixer fitted with the whisk attachment, whip the remaining 1 cup heavy cream at medium speed until it thickens. Increase the speed and whip until soft peaks form.
  6. Whisk 1/3 of the whipped cream into the white chocolate mixture.
  7. Fold the remaining whipped cream into the white chocolate mixture until no white streaks remain.
  8. Spoon the mixture into the pan over the middle layer and smooth the top using an offset spatula.
  9. Refrigerate the cake for about 2 1/2 hours or until set.
  10. Remove the cake from the fridge and let sit at room temperature for about 45 minutes before releasing it from the pan.
  11. Garnish, slice, and serve.

Notes

  • To release the cake from the pan, simply run a sharp, thin knife between the cake and the springform pan. Remove the side of the pan.
  • You can garnish the top of the cake with chocolate curls or even fresh berries. You can also dust it with cocoa.

If you want your triple chocolate mousse cake to be topped with chocolate ganache, you will need 3/4 cup of heavy cream, 1 tbsp. unsalted butter, and 9 oz. semisweet chocolate (coarsely chopped). Heat the cream and butter in a medium saucepan over medium-high heat.

Remove from heat just before it starts to boil. Place the chocolate in a medium heatproof bowl and pour the hot cream over. Stir until chocolate is melted and smooth. Spread the ganache over the mousse layer and refrigerate for about 45 minutes or until set.