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Triple Chocolate Mousse Cake

Irresistible Triple Chocolate Mousse Cake for Every Celebration

This Triple Chocolate Mousse Cake is a luxurious dessert featuring layers of dark, milk, and white chocolate, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base
  • 1/2 cup Unsalted Butter Provides a rich, fudgy moisture; substitute with vegan butter for a dairy-free option.
  • 3/4 cup Granulated Sugar Sweetens the cake base; no direct substitutions suggested.
  • 2 Large Eggs Adds structure and richness; can substitute with 1/4 cup unsweetened applesauce for a vegan version.
  • 1 tsp Vanilla Extract Enhances flavor; no substitutions necessary.
  • 1 cup All-Purpose Flour Provides structure to the cake; use a gluten-free blend for gluten-free options.
  • 1/3 cup Dutch Processed Cocoa Powder Deepens chocolate flavor and color; regular cocoa powder can be used in a pinch.
  • 1/2 tsp Baking Soda Helps the cake rise; no substitutions necessary.
  • 1/2 cup Buttermilk Adds moisture and tenderness; substitute with a mix of milk and vinegar (1/2 tsp) for a similar effect.
Mousse Layers
  • 6 oz Dark Chocolate Base for the dark mousse layer; use higher cocoa content for a more intense chocolate flavor.
  • 4 1/2 cups Heavy Whipping Cream Creates a light and airy mousse; for dairy-free, substitute with coconut cream.
  • 3 tbsp Powdered Sugar Sweetens the mousse; feel free to increase by 1 tbsp for a sweeter cake.
  • 2 tsp Gelatin Powder Stabilizes the mousse; for a vegetarian alternative, use agar-agar.
  • 6 oz Milk Chocolate Provides creamy sweetness in the second layer; no substitutions suggested.
  • 6 oz White Chocolate Adds a buttery and sweet flavor; opt for vegan chocolate for dairy-free alternatives.
  • 1 tsp Lemon Juice Cuts through the sweetness of white chocolate; no substitutions needed.
Mirror Glaze
  • 1/2 cup Water Used in the mirror glaze; no substitutions necessary.
  • 1/2 cup Condensed Milk Adds creaminess and sweetness to the glaze; sweetened condensed coconut milk can be used for a dairy-free version.
  • 1 tbsp Neutral Oil Adds shine to the glaze; use any neutral flavored oil like vegetable or canola.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Saucepan
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and set aside.
  2. In a mixing bowl, combine melted unsalted butter and granulated sugar until smooth and creamy. Beat in eggs one at a time, followed by vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, and baking soda. Gradually add this dry mixture to your wet ingredients, alternating with buttermilk, stirring gently.
  4. Pour the batter into the greased pan and bake for about 25 minutes. A toothpick inserted in the center should come out clean.
  5. Prepare the dark chocolate mousse by heating 1/2 cup of heavy cream, pouring it over chopped dark chocolate, stirring until smooth. Fold in one cup of whipped cream and chill this layer on the cooled cake.
  6. Make the milk chocolate mousse similarly, melting milk chocolate with heated heavy cream, then stirring and folding in another cup of whipped cream.
  7. For the final mousse layer, repeat the process with white chocolate and heavy cream, adding lemon juice. Spread it over the chilled milk chocolate layer and freeze.
  8. Prepare the mirror glaze by combining water and sugar, heating until dissolved. Stir in gelatin and condensed milk, then pour this into chopped white chocolate and oil, stirring until smooth.
  9. Once the cake has set, pour the mirror glaze over the cake, covering evenly. Refrigerate until fully set for about 1 hour.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 32gVitamin A: 700IUCalcium: 70mgIron: 2mg

Notes

Allow each mousse layer to set fully before adding the next for the best results. Store the cake in the fridge or freez until needed.

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