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Triple Chocolate Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 30 reviews
  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes plus 4-5 hours refrigeration
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A rich and decadent Triple Chocolate Mousse Cake featuring three luscious layers: a moist chocolate cake base, a smooth semi-sweet chocolate mousse layer, and a creamy white chocolate mousse topping. This elegant dessert combines cake, ganache, and mousse techniques to create a stunning and delicious centerpiece perfect for chocolate lovers.

Ingredients

Scale

Cake 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
  • 1 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) milk, room temperature
  • 2 tbsp water, room temperature

Chocolate Fudge Layer

  • 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

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 1/4 cups (300ml) heavy whipping cream
  • 3/4 cup (86g) powdered sugar

White Chocolate Mousse

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

Instructions

  1. Prepare Cake and Fudge Layer: Preheat oven to 350°F (176°C) and prepare an 8-inch cake pan with parchment on the bottom and grease the sides. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add sour cream and vanilla extract and mix well. Incorporate egg whites one at a time, mixing thoroughly after each addition. Scrape the bowl sides to ensure even mixing. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. In a small measuring cup, mix milk and water. Add half of the dry ingredients to the batter and stir well, then add the milk mixture and blend well. Add the remaining dry ingredients and mix until fully combined. Spread batter evenly in the pan and bake 19-21 minutes until a toothpick comes out with a few crumbs. Cool cake completely on a rack.
  2. Prepare Cake Pan for Layering: Line an 8×3 inch springform pan with parchment paper extending 2 inches above the sides. If unavailable, use a regular pan lined with plastic wrap and parchment, possibly with a cardboard cake circle at the bottom to help remove the cake later. Trim the dome off the cooled cake and place it in the prepared pan.
  3. Make the Chocolate Fudge Layer: Place semi-sweet chocolate chips, corn syrup, and vanilla in a heatproof bowl. Heat the heavy whipping cream until it begins to boil then pour over chocolate. Cover and let sit 3-5 minutes, then whisk until smooth. Pour ganache evenly over the cake layer and refrigerate until firm, about 1 hour.
  4. Make the Chocolate Mousse: Combine egg yolks, sugar, and 1/2 cup heavy cream in a double boiler or heatproof bowl over simmering water. Whisk constantly, cooking until the mixture thickens, increases in volume, and reaches 160°F (71°C), about 7-10 minutes without boiling. Remove from heat. Melt chocolate chips in the microwave or double boiler until smooth. Whisk egg yolk mixture into melted chocolate vigorously until uniform. Let cool to room temperature. Whip remaining 1 1/4 cups heavy cream and powdered sugar to stiff peaks. Fold a quarter of the whipped cream into the chocolate mixture, then a quarter of the chocolate mixture back into the whipped cream. Slowly fold in the remaining chocolate mixture into the whipped cream until fully combined. Spread mousse evenly over the fudge layer and refrigerate for 1 hour.
  5. Make the White Chocolate Mousse: Sprinkle gelatin over water in a small bowl and let stand 5 minutes. Place white chocolate chips in a medium glass bowl. Heat 1/2 cup heavy cream to boiling and stir in gelatin until dissolved. Pour hot cream over white chocolate. Cover and let sit 3-5 minutes, then whisk until smooth, microwaving briefly if necessary to melt completely. Cool to room temperature. Whip remaining 1 1/4 cups heavy cream and powdered sugar to stiff peaks. Gently fold a third of the white chocolate mixture into the whipped cream, then repeat with remaining two thirds until fully combined. Spread evenly over chocolate mousse layer. Refrigerate until firm, at least 3-4 hours.
  6. Finish the Cake: Once firm, remove cake from pan or remove cake collar. Smooth the sides with an offset spatula if needed. Transfer cake to a serving plate. Decorate with chocolate curls and a dusting of cocoa powder. Keep refrigerated until serving.

Notes

  • Ensure egg whites and other chilled ingredients are room temperature for best mixing and texture.
  • Do not skimp on creaming butter and sugar to achieve a fluffy cake base.
  • Use a springform pan or plastic wrap lining to easily remove the layered mousse cake after setting.
  • The double boiler technique is critical for safely cooking the egg yolk mixture without scrambling.
  • Gelatin is used in the white chocolate mousse to help it set firmly and maintain structure.
  • Refrigeration times are important for mousse layers to firm properly before adding next layer.
  • Store the cake in the refrigerator and consume within 3 days for best freshness.

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Find it online: https://peruvianfoodrecipes.com/triple-chocolate-mousse-cake-recipe-2/