Indulge in the ultimate chocolate experience with this decadent Triple Chocolate Mousse Cake. This chocolate cake recipe delivers rich flavor and an elegant presentation, perfect for any special occasion. You can easily create a dessert that will impress everyone.
Key Ingredients & Substitutions
- Dark Chocolate: Use high-quality dark chocolate for the best flavor; you can substitute with semi-sweet chocolate.
- Heavy Cream: Essential for the mousse; coconut cream (full-fat, chilled) can be a dairy-free substitute.
- Eggs: Provide structure and richness; use pasteurized eggs for safety.
- All-Purpose Flour: Cake flour can be used for a lighter crumb.
Ingredients
For the Chocolate Cake Layers:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup hot water
For the Dark Chocolate Mousse:
- 1 cup heavy cream
- 6 ounces dark chocolate, finely chopped
- 2 large egg yolks
- 2 tablespoons granulated sugar
For the Milk Chocolate Mousse:
- 1 cup heavy cream
- 6 ounces milk chocolate, finely chopped
- 2 large egg yolks
- 2 tablespoons granulated sugar
For the White Chocolate Mousse:
- 1 cup heavy cream
- 6 ounces white chocolate, finely chopped
- 2 large egg yolks
- 2 tablespoons granulated sugar
For the Chocolate Ganache (Optional):
- ½ cup heavy cream
- 4 ounces dark chocolate, finely chopped
How Much Time Will You Need?
- Total Time: 3 hours 30 minutes
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Servings: 10-12
- Calories per serving: Approximately 650
- Tools Needed: Two 8-inch round cake pans, stand mixer or hand mixer, whisk, spatulas, saucepan, large bowls.
Step-by-Step Instructions
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk these ingredients together until they are well combined.
3. Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add these wet ingredients to the dry ingredients, mixing until just combined.
4. Add Hot Water
Carefully stir in the hot water until the batter is smooth. The batter will be thin, but this is normal for a moist chocolate cake. Divide the batter evenly between your prepared cake pans.
5. Bake the Cake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Make the Dark Chocolate Mousse
Gently heat ½ cup of heavy cream in a small saucepan until it just begins to simmer. In a bowl, whisk egg yolks and sugar. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring until it thickens enough to coat the back of a spoon. Remove from heat and stir in the chopped dark chocolate until melted and smooth. Let it cool slightly. In a separate bowl, whip the remaining ½ cup of heavy cream until stiff peaks form. Fold the cooled chocolate mixture into the whipped cream.
7. Make the Milk Chocolate Mousse
Repeat the exact process from step 6, using milk chocolate instead of dark chocolate. Ensure the chocolate mixture cools slightly before folding it into the whipped cream.
8. Make the White Chocolate Mousse
Repeat the exact process from step 6, using white chocolate instead of dark chocolate. This step completes all three mousse layers for your chocolate cake recipe.
9. Assemble the Cake
Once the cake layers are completely cool, level them if necessary using a serrated knife. Place one cake layer on your serving plate or a cake stand. Spread the dark chocolate mousse evenly over the first cake layer.
10. Add Second Cake Layer and Mousse
Carefully place the second cake layer on top of the dark chocolate mousse. Spread the milk chocolate mousse evenly over the second cake layer.
11. Finish with White Chocolate Mousse
Gently spread the white chocolate mousse over the milk chocolate mousse. Smooth the top with an offset spatula.
12. Chill the Cake
Refrigerate the cake for at least 2 hours, or until the mousse layers are firm. This chilling time is crucial for the cake to set properly.
13. Prepare Optional Ganache
If you choose to make ganache, heat ½ cup heavy cream until just simmering. Pour it over the chopped dark chocolate in a bowl. Let it sit for 5 minutes, then whisk until smooth. Let it cool slightly.
14. Decorate and Serve
Pour the cooled ganache over the chilled cake, letting it drip down the sides. You can also garnish with chocolate shavings or fresh berries. Slice and serve this delightful triple chocolate mousse cake.
Variation Ideas
- Add a layer of raspberry or cherry compote between the cake and the dark chocolate mousse.
- Incorporate finely chopped nuts into the cake batter for extra texture.
- Flavor the mousse layers with a hint of espresso powder for added depth.
- Top with chocolate curls, edible glitter, or a sprinkle of sea salt.
Storage Instructions
Store your Triple Chocolate Mousse Cake in an airtight container in the refrigerator for up to 3-4 days. This cake is best enjoyed chilled, so remove it from the fridge just before serving. You can also freeze individual slices wrapped in plastic for up to one month.
Frequently Asked Questions
Q: Can you make this chocolate cake recipe ahead of time?
A: Yes, you can prepare the cake and mousse layers a day in advance. Assemble and chill the cake overnight for best results.
Q: How do you prevent the cake layers from sticking to the pan?
A: Always grease and flour your cake pans thoroughly. You can also line the bottoms with parchment paper.
Q: What is the best way to get even cake layers?
A: Use a kitchen scale to divide the batter evenly between the pans. You can also level cooled cakes with a serrated knife.
Q: Why is my mousse not setting properly?
A: Ensure your heavy cream is very cold before whipping. Also, make sure the chocolate mixture has cooled sufficiently before folding it into the whipped cream.
Q: Can you make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Q: What kind of cocoa powder should you use?
A: Use unsweetened natural cocoa powder for a deep chocolate flavor. Dutch-processed cocoa can also be used but may result in a slightly darker color and different flavor profile.