Ohhh yes—decadent, show-stopping dessert energy 🍫✨
Here’s a Triple Chocolate Mousse Cake with three distinct layers: fudgy cake, dark chocolate mousse, and white (or milk) chocolate mousse. It looks fancy, but it’s very doable.
Triple Chocolate Mousse Cake
Layer 1: Chocolate Cake Base
Ingredients
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup sugar
- 1 large egg
- ¼ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Heat oven to 350°F (175°C). Line and grease an 8-inch springform pan.
- Whisk dry ingredients. Add egg, milk, oil, and vanilla.
- Pour into pan and bake 18–22 minutes. Cool completely.
Layer 2: Dark Chocolate Mousse
Ingredients
- 6 oz dark or semisweet chocolate, chopped
- 1½ cups heavy cream, cold
- 2 tbsp sugar
- 1 tsp vanilla
Instructions
- Melt chocolate gently and let cool slightly.
- Whip cream with sugar and vanilla to soft peaks.
- Fold melted chocolate into whipped cream.
- Spread evenly over cooled cake. Chill 20–30 minutes to set slightly.
Layer 3: Milk or White Chocolate Mousse
Ingredients
- 6 oz milk or white chocolate, chopped
- 1½ cups heavy cream, cold
- 1 tbsp sugar (skip if using very sweet white chocolate)
- 1 tsp vanilla
Instructions
- Melt chocolate; cool slightly.
- Whip cream (and sugar if using) to soft peaks.
- Fold chocolate into whipped cream.
- Spread gently over dark mousse layer.
Chill 4–6 hours or overnight until fully set.
Finish & Serve
- Dust with cocoa powder or chocolate curls
- Garnish with shaved chocolate, raspberries, or ganache drizzle
- Release springform carefully with a warm knife around the edge
Pro tips (worth it)
- Use good-quality chocolate—it matters here
- Don’t rush chilling between layers or they’ll blend
- For razor-sharp slices: wipe knife clean between cuts
If you want:
- No-bake version
- Gluten-free base
- Restaurant-style mirror glaze
- Or a cheesecake-mousse hybrid
Just tell me how fancy we’re going 😏🍰
