Go Back

Triple Chocolate Mousse Cake

This decadent Triple Chocolate Mousse Cake features rich layers of dark, milk, and white chocolate mousse over a moist chocolate cake, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 cup all-purpose flour The basis of our chocolate cake, providing a tender crumb.
  • 1/2 cup cocoa powder Deeply chocolatey and aromatic, it enhances the cake's rich flavor.
  • 1 cup sugar Sweetness that balances the dark notes of cocoa.
  • 1/2 teaspoon baking powder A leavening agent to give our cake a light structure.
  • 1/4 teaspoon baking soda It complements the baking powder, ensuring perfect rise.
  • 1/2 teaspoon salt A pinch to elevate flavors and bring out the sweetness.
  • 1/2 cup vegetable oil For moistness, ensuring the cake stays tender.
  • 1/2 cup whole milk Adds creaminess that enriches the cake's texture.
  • 2 large eggs Essential for binding and providing structure.
  • 1 teaspoon vanilla extract The aromatic essence that amplifies the chocolate flavor.
  • 1/2 cup boiling water This helps to bloom the cocoa and creates a fudgier texture.
For the Mousse Layers
  • 1 cup dark chocolate chips The star of our first mousse layer, giving depth and richness.
  • 1/2 cup heavy cream (for dark chocolate mousse) Whipped to create that light, airy texture.
  • 1 cup milk chocolate chips Sweet and smooth for our second mousse layer.
  • 1/2 cup heavy cream (for milk chocolate mousse) Adding that lusciousness to milk chocolate.
  • 1 cup white chocolate chips Sweet and creamy for our final mousse layer.
  • 1/2 cup heavy cream (for white chocolate mousse) To maintain the delicate balance of flavors.

Method
 

Prepare the Chocolate Cake Layer
  1. Preheat your oven to 350°F (175°C) and grease as well as line an 8-inch round cake pan with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. Add vegetable oil, milk, eggs, and vanilla extract into the dry mixture. Mix until the batter is smooth—this will be your fudgy chocolate cake.
  4. To enhance the chocolate flavor, slowly pour in the boiling water and stir until everything is well combined.
  5. Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes. A toothpick inserted in the center should come out clean when the cake is ready.
  6. Once baked, let the cake cool completely in the pan before transferring it to a cooling rack.
Make the Dark Chocolate Mousse
  1. Melt the dark chocolate chips over a heatproof bowl set over simmering water or in the microwave in short bursts, stirring until smooth—set aside to cool slightly.
  2. In a separate bowl, whip the heavy cream until soft peaks form.
  3. Fold the melted dark chocolate into the whipped cream gently until fully combined.
  4. Spread the dark chocolate mousse evenly over the cooled chocolate cake layer. Chill in the refrigerator while you prepare the next layer.
Make the Milk Chocolate Mousse
  1. Repeat the process for the milk chocolate chips. Melt, whip, and fold just like before.
  2. Spread this milk chocolate mousse over the dark chocolate layer and refrigerate again to set.
Make the White Chocolate Mousse
  1. Finally, repeat the process using white chocolate chips. Melt them gently and then fold them into whipped cream.
  2. Spread the white chocolate mousse over the milk chocolate layer. This final mousse layer should be smooth and glossy.
  3. Refrigerate for at least 4 hours or overnight to allow everything to set beautifully.

Notes

For more intense chocolate flavor, consider high-quality chocolate chips or a mix of dark chocolates. Ensure your heavy cream is very cold before whipping for optimal volume and stability. You can add a touch of espresso powder to the cake batter for a mocha flavor.