Triple Chocolate Mousse Cake

Okay, this cake? It’s pure chocolate heaven. Like, three dreamy layers of chocolate in one bite.

I made it for a birthday once, and wow—it was the star of the table. It’s soft, rich, and super creamy.

Don’t worry if it looks fancy. It’s really not that hard. I’ll show you exactly how I made it step by step.

Why You’ll Love This Recipe

• Chocolate Lover’s Dream: Three layers of chocolate in different textures make this cake absolutely irresistible.
• Elegant and Impressive: This cake looks like it came straight from a bakery but is totally achievable at home.
• Perfect for Special Occasions: Ideal for birthdays, anniversaries, and holiday celebrations.
• Make-Ahead Friendly: Prepare in advance and chill overnight for the best flavor and texture.
• Decadently Delicious: A balance of rich, creamy, and airy chocolate layers that melt in your mouth!

Required Kitchen Tools

• 8-inch cake pan
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Whisk
• Rubber spatula
• Parchment paper
• Cooling rack

Ingredients

Chocolate 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) dark cocoa powder (Hershey’s Special Dark recommended)
• 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 Layer

• 4 large egg yolks
• 1/4 cup (52g) sugar
• 1 3/4 cups (420ml) heavy whipping cream, divided
• 8 oz (227g) semi-sweet chocolate chips
• 3/4 cup (86g) powdered sugar

White Chocolate Mousse Layer

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

Step-by-Step Instructions

1. Bake the Chocolate Cake

1. Preheat oven to 350°F (177°C) and grease an 8-inch cake pan. Line the bottom with parchment paper.
2. In a bowl, beat butter and sugar until light and fluffy.
3. Add sour cream and vanilla, mixing until combined.
4. Add egg whites one at a time, beating well after each addition.
5. In another bowl, whisk flour, cocoa powder, baking powder, and salt.
6. Gradually mix dry ingredients into the wet ingredients, alternating with milk and water.
7. Pour batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Let cool completely on a wire rack.

2. Make the Chocolate Fudge Layer

1. In a saucepan over low heat, combine chocolate chips, corn syrup, and heavy cream.
2. Stir continuously until the chocolate is melted and smooth.
3. Remove from heat and mix in vanilla extract.
4. Let the fudge cool slightly, then spread evenly over the cooled chocolate cake layer.
5. Place in the fridge to set.

3. Prepare the Chocolate Mousse Layer

1. In a heatproof bowl, whisk egg yolks and sugar.
2. Heat 3/4 cup heavy whipping cream in a saucepan until warm but not boiling.
3. Gradually add warm cream to the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring until thickened (about 3-5 minutes).
5. Remove from heat and stir in chocolate chips until smooth.
6. Let cool to room temperature.
7. Whip remaining 1 cup heavy whipping cream and powdered sugar until stiff peaks form.
8. Fold into the cooled chocolate mixture.
9. Spread over the fudge layer and refrigerate for at least 30 minutes.

4. Make the White Chocolate Mousse Layer

1. Sprinkle gelatin over water in a small bowl and let sit for 5 minutes.
2. In a saucepan, heat 1/2 cup heavy whipping cream until warm.
3. Add white chocolate chips and stir until melted.
4. Stir in the softened gelatin until dissolved.
5. Let cool to room temperature.
6. Whip the remaining 1 1/4 cups heavy whipping cream with powdered sugar until stiff peaks form.
7. Gently fold into the white chocolate mixture.
8. Spread over the chocolate mousse layer and refrigerate for at least 4 hours (or overnight).

Serving and Decoration

How to Decorate

• Chocolate Curls: Use a vegetable peeler on a chocolate bar for elegant curls.
• Whipped Cream: Pipe swirls around the edge.
• Cocoa Powder: Lightly dust the top for a professional finish.
• Chocolate Ganache Drizzle: Drizzle melted chocolate for an extra touch.
• Fresh Berries: Add raspberries or strawberries for a fruity contrast.

How to Serve

• Slice with a warm knife for clean cuts.
• Serve chilled for the best texture.
• Pair with a scoop of vanilla ice cream or a hot cup of coffee.

Storing Triple Chocolate Mousse Cake

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	450-500
Carbohydrates	55g
Protein	6g
Fat	25g
Sugar	40g

Conclusion

This Triple Chocolate Mousse Cake is pure indulgence in every slice. From the rich brownie base to the silky layers of dark, milk, and white chocolate mousse, it’s a show-stopper that’s worth every step. Whether it’s for a holiday, birthday, or just because—this dessert always leaves people asking for more.

Triple Chocolate Mousse Cake FAQs

Can I make this cake ahead of time?

Yes! It’s best when chilled overnight.

Can I skip the fudge layer?

You can, but it adds richness. If skipped, increase the chocolate mousse layer slightly.

How do I get clean cake slices?

Use a warm knife and wipe between cuts.

Can I use milk chocolate instead of dark?

Yes! The cake will be slightly sweeter.

This Triple Chocolate Mousse Cake is pure indulgence and perfect for any celebration. Make it once, and it’s sure to become a favorite!