Go Back
–+ servings
Triple Chocolate Mousse Cake

Irresistible Triple Chocolate Mousse Cake for Chocolate Lovers

This indulgent Triple Chocolate Mousse Cake features luxurious layers of dark, milk, and white chocolate, creating an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups all-purpose flour substitute with almond flour for gluten-free
  • 1.5 cups granulated sugar
  • 0.75 cups cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk use non-dairy milk for dairy-free
  • 3 large eggs flax eggs can be used as a vegan alternative
  • 1 cup sour cream substitute with Greek yogurt for a lighter cake
  • 0.5 cups vegetable oil replace with melted coconut oil for health-conscious choice
  • 1 tbs espresso powder
  • 1 tsp vanilla extract
  • 1 cup hot water important for batter consistency
For the Mousses & Ganache
  • 2 cups heavy cream use coconut cream for dairy-free
  • 0.25 cups cornstarch
  • 8 oz dark chocolate
  • 8 oz white chocolate
  • 8 oz milk chocolate

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Saucepan
  • spatula
  • Parchment paper

Method
 

Cake Preparations
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently mix, then add hot water and mix until smooth.
  5. Divide the batter between the prepared pans and bake for 30-35 minutes. Allow to cool before transferring to wire racks.
Mousse and Ganache Preparations
  1. Heat heavy cream in a saucepan until simmering. Whisk egg yolks with sugar and cornstarch, then combine with heated cream until thick.
  2. Divide custard into two bowls, stir dark chocolate in one and white chocolate in the other. Fold in whipped cream.
  3. Layer dark mousse on one cake layer, place the second layer on top, spread white mousse over it, and refrigerate for 2 hours.
  4. For the ganache, heat more heavy cream and pour over milk chocolate, stirring until smooth. Pour over the assembled cake.
  5. Chill the cake for an additional 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Use quality chocolate for best results. Mix ingredients gradually to avoid dense texture. Allow layers to cool completely before assembling.

Tried this recipe?

Let us know how it was!