Triple Chocolate Mousse Cake

This triple chocolate mousse cake starts with a layer of moist chocolate cake on the bottom. After the cake is baked, a layer of chocolate mousse is poured over the top of the chocolate cake layer. Once the cake sets in the fridge, it is finally topped with a layer of chocolate ganache. Each layer is incredibly delicious on its own (you can’t go wrong with chocolate cake, chocolate mousse, or chocolate ganache..) but they combine into the best decadent chocolate cake. 

Components of the Triple Chocolate Mousse Cake

Let’s unpack the 3 pieces of this Triple Chocolate Mousse Cake:

• Chocolate Cake Base: The foundation of this cake is a satisfying layer of moist chocolate cake. It’s that classic, reliable chocolate cake goodness we all love.
• Velvety Chocolate Mousse: On top of the cake sits a layer of smooth, velvety chocolate mousse. Think airy, decadent, and just the right amount of richness.
• Finishing Touch—Ganache Topping: To top it off, there’s a beautifully glossy layer of chocolate ganache that finishes this chocolate cake, adding that final dose of chocolatey goodness.

Each component brings its own deliciousness, but together? They create a triple chocolate cake that’s irresistible.

Triple Chocolate Mousse Cake Ingredient Notes

• Chocolate: Use high-quality dark chocolate (70% cocoa) for the best taste. Opt for a brand you trust or one that provides a rich, smooth, and intense chocolate flavor.
• Butter: Select European-style butter, our favorite is Straus Organic Lightly Salted European Style Butter, for a creamier texture and enhanced flavor.
• Cocoa Powder: Go for unsweetened cocoa powder. It’s the essence of the cake, so a good-quality cocoa can significantly enhance the overall taste.
• Cream and Milk: Heavy whipping cream, whole milk, and buttermilk contribute to the rich, creamy consistency of the cake and mousse. Fresh, high-fat dairy tends to yield better results.
• Eggs: Use fresh, high-quality eggs. They help with structure, leavening, and provide richness to both the cake and mousse.
• Sugar: The granulated sugar in the cake and mousse provides sweetness.
• Flour: All-purpose flour is used in this recipe. Do not substitute for other flours as they have a different protein content.
• Flavorings: Vanilla and Kahlua (or brewed coffee) contribute to the flavor of the cake and mousse. Opt for pure vanilla extract for the best flavor.

Triple chocolate mousse cake FAQ 

Tips for the best triple chocolate mousse cake 

1. Room Temperature Ingredients: For a smoother batter and better incorporation of ingredients, ensure that your eggs, butter, and heavy cream are at room temperature before starting the recipe.

2. Gentle Folding Technique: When combining the whipped cream into the chocolate mousse, use a gentle folding technique. This preserves the airiness of the whipped cream, resulting in a lighter and fluffier mousse layer.

3. Chilling Time: The cake is required to chill in the fridge to ensure it is set enough to slice. It’s recommended to refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the layers to set properly.

4. Slicing Technique: To achieve clean and neat slices, use a sharp knife dipped in hot water and wiped dry between each slice. This helps in obtaining smooth edges without dragging the cake layers.

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Triple Chocolate Mousse Cake

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Chill Time 5 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 12

Ingredients

Chocolate Cake:

• 3/4 cup all-purpose flour 90 g
• ½ cup unsweetened cocoa powder 60 g
• 1 cup granulated sugar 200 g
• 1 teaspoon baking soda 5 ml
• ½ teaspoon baking powder 2.5 ml
• ½ teaspoon salt 2.5 ml
• 1/4 cup melted Straus Organic Lightly Salted European Style Butter 56 g / 60 ml
• ½ cup buttermilk 120 ml
• 1 egg
• 1 teaspoon vanilla 5 ml
• ½ cup warm water 120 ml

Chocolate Mousse:

• 14 ounces chopped dark chocolate 70% cocoa, 400 g
• 2 tablespoons Straus Organic Lightly Salted European Style Butter 28 g
• ¼ cup Kahlua 60 ml (or ¼ cup brewed coffee)
• 3 large eggs separated
• ¼ cup granulated sugar 50 g
• 1 teaspoon unflavored gelatin 5 ml
• 3 tablespoons water 45 ml
• 1 ½ cup Straus Organic Heavy Whipping Cream 360 ml (divided)

Chocolate Ganache:

• 4 ounces chopped dark chocolate 70% cocoa
• 4 tablespoons Straus Organic Lightly Salted European Style Butter 56 g
• ½ teaspoon vanilla 2.5 ml
• ¼ teaspoon kosher salt 1 ml
• 1/2 cup Straus Organic Heavy Whipping Cream 120 ml

Instructions

Chocolate Cake:

• Preheat the oven to 350 degrees Fahrenheit.
• Line a 9” springform pan with parchment paper and set aside.
• In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix with a whisk to evenly combine.
• Add the melted butter, buttermilk, egg, vanilla, and warm water. Mix with a whisk until the ingredients are evenly combined.
  
• Pour the batter into the lined springform pan.
  
• Bake for 45 minutes or until a toothpick comes out clean. Set aside to cool.
  

Chocolate Mousse:

• Add the chopped dark chocolate, butter, and Kahlua into a bowl. In a double boiler over medium heat, melt together the mixture. (This can also be done in a microwave in 30-second intervals). Set aside to cool slightly.
• In a stand mixer or with a hand mixer, add the egg whites and whisk together on medium speed until just foamy. After the egg whites are foamy, add in the sugar and whip until medium peaks form.
• Add the gelatin to the water. Mix to combine and set aside to bloom for at least 5 minutes.
• While the gelatin is blooming, whip the egg yolks in a bowl with a hand mixer or the base of a stand mixer until they are pale in color. Fold the whipped egg yolks into the chocolate mixture.
• After the yolks are added, heat ½ cup of heavy cream in the microwave until warm but not boiling. Add the gelatin-water mixture to the warmed cream and mix to combine. Fold the mixture into the chocolate mixture.
• After the gelatin is added, fold the whipped egg whites into the chocolate mixture
• Lastly, whip the remaining 1 cup of heavy whipping cream until soft peaks form. Fold the whipped cream into the chocolate mixture until combined.
• Pour the mousse over the cooled cake into the springform pan. Spread into an even layer so the top is flat. Cover with a piece of plastic wrap to set for at least 4 hours or overnight.
  

Chocolate Ganache:

• In a medium bowl, add the chocolate, butter, vanilla, and salt. Set aside.
• Heat the heavy whipping cream until hot but just before boiling. Pour the hot cream over the bowl of chocolate, butter, vanilla, and salt. Let it sit for 2 minutes before stirring.
• After 2 minutes, stir until smooth. If any pieces of butter or chocolate remain, heat in the microwave for 30-second intervals until just melted (the goal is for it to be just melted, not too hot as it will melt the mousse).
  
• After the mixture is smooth, remove the cake from the fridge and remove the piece of plastic wrap. Pour the ganache over the cake and let it set in the fridge for about 30 minutes or until the ganache is set.
  
• When ready to serve, gently run a knife along the edges of the springform pan. Remove the outer ring from the pan before slicing and serving.

Notes

Straus Organic Lightly Salted European Style Butter

Straus Organic Heavy Whipping Cream