Triple Chocolate Mousse Cake

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(88)

Recipe Intro From vykhuefoodstylist

To make this recipe, you will need a round cake pan that is 18 centimeters / 7 inches in diameter and a cake mold that is 14 centimeters / 5.5 inches in diameter. 

Who doesn't love chocolate? This gorgeous layered cake isn't for those on a diet, but you can reduce the sugar if you like.


In the recipe, instead of using a toasted base like I did, you can use finely ground cookies and mix in butter.

Want more recipes with chocolate? Check out this Chocolate Olive Oil & Nut Cake and this Passion Fruit Brownie Trifle.

Jump to Section
  • Recipe Card

Recipe Card

Cake

ingredients

  • 1 egg
  • 40 grams sugar
  • 2 grams vanilla
  • 50 ml cooking oil
  • 60 ml milk
  • 70 grams cake flour
  • 15 grams cocoa powder
  • 2 grams baking powder

Whipped Mousse Base

ingredients

  • 450 ml whipping cream
  • 100 grams sugar

Dark Chocolate Mousse

ingredients

  • 80 grams dark chocolate
  • 60 ml milk
  • 2 grams gelatin
  • 150 ml whipped mousse base

Milk Chocolate Mousse

ingredients

  • 40 grams dark chocolate
  • 40 grams milk chocolate
  • 60 ml milk
  • 2 grams gelatin
  • 150 ml whipped mousse base

White Chocolate Mousse

ingredients

  • 80 ml white chocolate
  • 60 ml milk
  • 2 grams gelatin
  • 150 ml whipped mousse base

Topping

ingredients

  • 80 grams melted dark chocolate

Bake the Cake

Method

  • Step 1

    Preheat oven to 180°C / 355°F.

  • Step 2

    Add the wet ingredients to a bowl and mix to combine.

  • Step 3

    Stir in the sugar.

  • Step 4

    Sift the cake flour, cocoa powder, and baking powder into the mixture. Mix to combine.

  • Step 5

    Bake for 15-20 minutes.

Make the Whipped Mousse Base

  • Step 1

    Use a large bowl to whip the whipping until soft and divide into 3 portions (150ml/part). Refrigerate 2 portions, leaving 1 portion aside to prepare the first mousse.

Make the Dark Chocolate Mousse

  • Step 1

    Heat dark chocolate and fresh milk in a water bath. If using leaf gelatin, soak for 7-10 minutes and add to the warm dark chocolate mixture and stir.

  • Step 2

    Mix 150g of whipping into the finished chocolate mixture.

  • Step 3

    Place the mousse on the cake base and refrigerate for at least 20-30 minutes before adding the Milk Chocolate Mousse and White Chocolate Mousse.

Make the Milk Chocolate Mousse

  • Step 1

    Using the same steps as the Dark Chocolate Mousse (using both the milk and dark chocolate), prepare the Milk Chocolate Mousse.

  • Step 2

    Place the mousse atop the Dark Chocolate Mousse layer and refrigerate for at least 20-30 minutes before adding the White Chocolate Mousse.

Make the White Chocolate Mousse

  • Step 1

    Using the same steps as the previous 2 mousses (just using white chocolate), prepare the White Chocolate Mousse.

  • Step 2

    Place this mousse atop the Milk Chocolate Mousse layer and refrigerate for at least 20-30 minutes.

Topping

  • Step 1

    Melt the dark chocolate. Drizzle it over the top of the cake. Let sit for 30 minutes before serving.