If you’re a chocolate lover looking for a show-stopping dessert, this Ultimate Triple Chocolate Mousse Cake is the perfect choice.
The cake offers a creamy texture with every bite, featuring three luxurious layers of dark, milk, and white chocolate mousse, all resting on a soft, moist chocolate sponge base.
Despite its elegant appearance, this recipe is designed for beginners, with easy-to-follow steps that guide you through creating this impressive treat.
Serve it on special occasions or as a weekend indulgence, paired with fresh berries, whipped cream, or a drizzle of chocolate sauce for the ultimate finish.
Triple Chocolate Mousse Cake
Equipment
- 9-inch springform pan
- 3 Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Double boiler or a heatproof bowl over a saucepan
- Offset spatula or cake scraper
- Measuring cups and spoons
- Parchment paper
Ingredients
For the Chocolate Sponge Base
- 1/2 cup all-purpose flour 60g
- 1/4 cup cocoa powder 25g
- 1/2 tbsp baking powder
- 1/4 tbsp salt
- 2 large eggs
- 1/2 cup granulated sugar 100g
- 1/4 cup unsalted butter, melted 60g
- 1 tbsp vanilla extract
Instructions
- Prepare the Chocolate Sponge Base:Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.In a separate large bowl, beat the eggs and sugar using a hand mixer until pale and thick (about 3-4 minutes).Gently fold in the dry ingredients, followed by the melted butter and vanilla extract, until well combined.Pour the batter into the prepared pan, smooth the top, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.Allow the sponge to cool completely in the pan.
- Make the Dark Chocolate Mousse:Melt the dark chocolate using a double boiler or microwave in 30-second intervals. Let it cool slightly.Whip 1/2 cup of heavy cream until soft peaks form, then fold in the powdered sugar.Slowly mix the cooled chocolate into the whipped cream until smooth.Spread the dark chocolate mousse evenly over the cooled sponge base and refrigerate while preparing the next layer.
- Make the Milk Chocolate Mousse:Melt the milk chocolate using a double boiler or microwave. Let it cool slightly.Whip 1/2 cup of heavy cream until soft peaks form, then fold in the powdered sugar.Gently fold the melted milk chocolate into the whipped cream until combined.Spread the milk chocolate mousse over the dark chocolate layer and refrigerate.
- Make the White Chocolate Mousse:Melt the white chocolate using a double boiler or microwave. Allow it to cool slightly.Whip the remaining 1/2 cup of heavy cream until soft peaks form, then fold in the powdered sugar.Carefully fold the cooled white chocolate into the whipped cream.Spread the white chocolate mousse over the milk chocolate layer.
- Chill the Cake:Cover the cake with plastic wrap and refrigerate for at least 4-5 hours or overnight, allowing the layers to set.
- Serve:Once fully set, carefully remove the cake from the springform pan.Smooth the edges with an offset spatula if needed. Optionally, dust with cocoa powder or top with chocolate shavings.Slice and serve chilled.
Video
Notes
- Chocolate Temperature: Ensure the melted chocolate cools slightly before mixing with the whipped cream to prevent it from deflating.
- Whipping Cream: Be careful not to overwhip the cream, as it can become grainy. Soft peaks are ideal for creating light and airy mousse layers.
- Chilling Time: For best results, allow the cake to chill overnight for the mousse layers to firm up perfectly.
- Calories: 480
- Carbohydrates: 37g
- Protein: 6g
- Fat: 35g
- Saturated Fat: 22g
- Sugar: 29g
Common Alternatives
For those looking to modify the ingredients of the chocolate mousse layers, there are several substitutions you can try. If you want a dairy-free option, replace heavy cream with coconut or plant-based whipping cream. Coconut cream works particularly well and will lend a slightly tropical flavor to the mousse.
As for the chocolate, you can use dairy-free dark chocolate or vegan chocolate chips to maintain the mousse’s texture and richness. If you’re looking for a lower-sugar option, consider using sugar-free or stevia-sweetened chocolate, and replace powdered sugar with a sugar substitute like erythritol or monk fruit.
You can swap the cream with Greek yogurt or a low-fat whipped topping for a lighter version. This will reduce the fat content while still giving the mousse a creamy texture, though it will be less rich.
For a gluten-free base, simply replace the flour in the chocolate sponge with a gluten-free flour blend or almond flour. If you’re avoiding processed sugar, maple syrup or honey can be used as natural sweeteners in the mousse layers, keeping in mind that this will slightly alter the flavor.
Also Read: Learn the different melting points of different chocolate types, it will save you a lot of trouble and time.
The Bottom Line
The Ultimate Triple Chocolate Mousse Cake is a versatile and indulgent fancy dessert that can be adapted to suit various dietary needs without compromising on flavor.
By using quality ingredients and following simple techniques, even beginners can master this stunning cake and impress their guests.
Hi, I’m Lili Harmon. Baking and making desserts are my passion. I love spending time in the kitchen, experimenting with new recipes, and perfecting old favorites. Whether it’s whipping up a batch of cookies, crafting a delicate pastry, or creating a decadent cake, the kitchen is my happy place. That’s why I wanted to share some of my best recipes with you.
