Triple Chocolate Mousse Cake is a decadent dessert that offers an irresistible combination of rich chocolate flavors and silky smooth textures. This recipe is perfect for anyone looking to impress with a show-stopping dessert without the fuss of complex pastry techniques.
Key Ingredients for Triple Chocolate Mousse Cake:
For the Chocolate Cake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder, sifted
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- ¾ cup strong brewed coffee, hot
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
For the Dark Chocolate Mousse:
- 8 ounces bittersweet chocolate (60-70% cacao), finely chopped
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 ½ cups heavy cream, divided
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Milk Chocolate Mousse:
- 8 ounces milk chocolate, finely chopped
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 ½ cups heavy cream, divided
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the White Chocolate Mousse:
- 8 ounces good quality white chocolate, finely chopped
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 ½ cups heavy cream, divided
- 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
For Decoration (Optional):
- Chocolate shavings
- Fresh berries
- Whipped cream
How to Make Triple Chocolate Mousse Cake:
Prepare to experience pure chocolate bliss with this Triple Chocolate Mousse Cake. It’s a surprisingly easy yet incredibly satisfying dessert that delivers layered perfection. The rich, creamy mousses sit atop a moist chocolate cake base, promising a delightful textural contrast. This recipe takes approximately 40 minutes of active preparation time, plus chilling time.
Step-by-Step Instructions:
1. Prepare the Chocolate Cake Base:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully pour in the hot brewed coffee and mix until the batter is smooth and thin. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, carefully level the top of the cake if needed, and place it back into the cake pan (you might want to clean the pan and line it with plastic wrap or acetate strips for easier mousse removal).
2. Make the Dark Chocolate Mousse:
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Gently melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat. In a small saucepan, heat ½ cup of the heavy cream with the granulated sugar and vanilla extract until the sugar is dissolved and the cream is just simmering. Do not boil. Remove from heat, stir in the bloomed gelatin until fully dissolved, then pour this hot cream mixture over the melted dark chocolate.
Whisk until smooth and emulsified. Let cool slightly, stirring occasionally. In a separate bowl, whip the remaining 1 cup of heavy cream until medium peaks form. Gently fold about a third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining whipped cream until no streaks remain. Pour this dark chocolate mousse over the cooled cake base in the prepared pan. Smooth the top and refrigerate for at least 30 minutes, or until slightly set.
3. Make the Milk Chocolate Mousse:
Repeat the blooming and melting process as with the dark chocolate mousse, but use the milk chocolate. Gently melt the milk chocolate in a heatproof bowl over simmering water. In a small saucepan, heat ½ cup of the heavy cream with the 2 tablespoons of granulated sugar and ½ teaspoon of vanilla extract until the sugar is dissolved and the cream is just simmering.
Stir in the bloomed gelatin until dissolved. Pour this hot cream mixture over the melted milk chocolate, whisking until smooth. Let cool slightly. Whip the remaining 1 cup of heavy cream until medium peaks form. Lightly fold the whipped cream into the milk chocolate mixture, then gently fold in the remaining whipped cream until thoroughly combined. Carefully pour this milk chocolate mousse over the slightly set dark chocolate mousse layer. Smooth the top and refrigerate for another 30 minutes to an hour, or until mostly set.
4. Make the White Chocolate Mousse:
Repeat the blooming and melting process once more, this time with the white chocolate. Gently melt the white chocolate in a heatproof bowl over simmering water. In a small saucepan, heat ½ cup of the heavy cream with the 1 tablespoon of granulated sugar and ¼ teaspoon of vanilla extract until the sugar is dissolved and the cream is just simmering.
Stir in the bloomed gelatin until dissolved. Pour this hot cream mixture over the melted white chocolate, whisking until smooth and glossy. Let cool slightly. Whip the remaining 1 cup of heavy cream until medium peaks form. Fold the whipped cream into the white chocolate mixture to lighten it, then gently fold in the remaining whipped cream until just combined. Pour the white chocolate mousse over the set milk chocolate mousse layer. Smooth the top and refrigerate for at least 4-6 hours, or preferably overnight, until the mousse is completely firm and set.
5. Decorate and Serve:
Once the cake is fully set, carefully remove it from the cake pan. If you used acetate strips, gently peel them away. Transfer the Triple Chocolate Mousse Cake to a serving plate. Decorate with chocolate shavings, fresh berries, or a dollop of whipped cream, if desired. Slice with a sharp knife, wiping the blade between cuts for clean slices.
Why You’ll Love This Triple Chocolate Mousse Cake:
Get ready to fall in love with the sheer decadence of this Triple Chocolate Mousse Cake. Its star feature is undoubtedly the luxurious, multi-layered chocolate experience – a tender cake base crowned with velvety dark, milk, and white chocolate mousses, each offering a distinct yet harmonious flavor profile. Making this stunning dessert at home is significantly more cost-effective than purchasing a similar creation from a high-end bakery, allowing you to indulge in gourmet quality without the premium price tag. The subtle nuances of the different chocolates, from the intense bitterness of the dark to the sweet creaminess of the white, will tantalize your taste buds.
This cake is an absolute dream for any chocolate enthusiast, providing an elevated dessert experience that’s surprisingly manageable to create. Imagine the “oohs” and “aahs” as you present this magnificent creation at your next gathering! If you’ve ever adored a rich chocolate lava cake but crave more textural variety, this mousse cake is your next obsession. Don’t wait to treat yourself and your loved ones to this extraordinary dessert – dive in and make it today!
Storing and Reheating Tips:
- Refrigeration: This Triple Chocolate Mousse Cake is best stored in the refrigerator. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing other odors. It will stay fresh and delicious for up to 3-4 days.
- Freezing: While mousse cakes are best enjoyed fresh, you can freeze individual slices for longer storage. Wrap each slice tightly in plastic wrap, then in aluminum foil, or place them in freezer-safe containers. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving. Reheating is generally not recommended for mousse cakes as it can affect the texture; it is best served chilled.
Final Thoughts:
This Triple Chocolate Mousse Cake is truly a celebration of chocolate in its finest forms. It’s a spectacular dessert that’s both impressive and surprisingly achievable. We encourage you to gather your ingredients and experience this delightful chocolate journey for yourself – you won’t be disappointed!
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Triple Chocolate Mousse Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully pour in the hot brewed coffee and mix until the batter is smooth and thin. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, carefully level the top of the cake if needed, and place it back into the cake pan (you might want to clean the pan and line it with plastic wrap or acetate strips for easier mousse removal).1.5 cups all-purpose flour, 1 cup granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.75 teaspoons baking powder, 0.75 teaspoons salt, 2 large eggs, 0.75 cup buttermilk, 0.75 cup strong brewed coffee, 0.75 cup vegetable oil, 1 teaspoon vanilla extract
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Gently melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat. In a small saucepan, heat ½ cup of the heavy cream with the granulated sugar and vanilla extract until the sugar is dissolved and the cream is just simmering. Do not boil. Remove from heat, stir in the bloomed gelatin until fully dissolved, then pour this hot cream mixture over the melted dark chocolate. Whisk until smooth and emulsified. Let cool slightly, stirring occasionally. In a separate bowl, whip the remaining 1 cup of heavy cream until medium peaks form. Gently fold about a third of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining whipped cream until no streaks remain. Pour this dark chocolate mousse over the cooled cake base in the prepared pan. Smooth the top and refrigerate for at least 30 minutes, or until slightly set.8 ounces bittersweet chocolate, 1 teaspoon unflavored gelatin powder, 2 tablespoons cold water, 1.5 cups heavy cream, 0.25 cup granulated sugar, 1 teaspoon vanilla extract
- Repeat the blooming and melting process as with the dark chocolate mousse, but use the milk chocolate. Gently melt the milk chocolate in a heatproof bowl over simmering water. In a small saucepan, heat ½ cup of the heavy cream with the 2 tablespoons of granulated sugar and ½ teaspoon of vanilla extract until the sugar is dissolved and the cream is just simmering. Stir in the bloomed gelatin until dissolved. Pour this hot cream mixture over the melted milk chocolate, whisking until smooth. Let cool slightly. Whip the remaining 1 cup of heavy cream until medium peaks form. Lightly fold the whipped cream into the milk chocolate mixture, then gently fold in the remaining whipped cream until thoroughly combined. Carefully pour this milk chocolate mousse over the slightly set dark chocolate mousse layer. Smooth the top and refrigerate for another 30 minutes to an hour, or until mostly set.8 ounces milk chocolate, 1 teaspoon unflavored gelatin powder, 2 tablespoons cold water, 1.5 cups heavy cream, 2 tablespoons granulated sugar, 0.5 teaspoon vanilla extract
- Repeat the blooming and melting process once more, this time with the white chocolate. Gently melt the white chocolate in a heatproof bowl over simmering water. In a small saucepan, heat ½ cup of the heavy cream with the 1 tablespoon of granulated sugar and ¼ teaspoon of vanilla extract until the sugar is dissolved and the cream is just simmering. Stir in the bloomed gelatin until dissolved. Pour this hot cream mixture over the melted white chocolate, whisking until smooth and glossy. Let cool slightly. Whip the remaining 1 cup of heavy cream until medium peaks form. Fold the whipped cream into the white chocolate mixture to lighten it, then gently fold in the remaining whipped cream until just combined. Pour the white chocolate mousse over the set milk chocolate mousse layer. Smooth the top and refrigerate for at least 4-6 hours, or preferably overnight, until the mousse is completely firm and set.8 ounces white chocolate, 1 teaspoon unflavored gelatin powder, 2 tablespoons cold water, 1.5 cups heavy cream, 1 tablespoon granulated sugar, 0.25 teaspoon vanilla extract
- Once the cake is fully set, carefully remove it from the cake pan. If you used acetate strips, gently peel them away. Transfer the Triple Chocolate Mousse Cake to a serving plate. Decorate with chocolate shavings, fresh berries, or a dollop of whipped cream, if desired. Slice with a sharp knife, wiping the blade between cuts for clean slices.chocolate shavings, fresh berries, whipped cream