Triple Chocolate Mousse Cake is the perfect light dessert recipe. It’s made with a chocolate cake base, cool creamy mousse filling and topped with rich dark chocolate ganache.
Triple Chocolate Mousse Cake
This mousse cake recipe is inspired by Marcel Desaulniers from The Food Network. It’s almost as good as my triple Nutella mousse cake and Nutella cheesecake.
The chocolate mousse filling adds a cool creamy texture which compliments the dense chocolate cake layer. It’s smooth, velvety, and extraordinarily decadent.
This cake has loads of chocolate from top to bottom. The cool, rich texture makes it great for any special occasion or holiday.
I recently came across a chocolate mousse layer cake with ganache on The Food Network and decided to make my own version with one single chocolate cake layer, chocolate filling, and dark chocolate ganache.
I changed the above-mentioned recipe drastically and really only used it for inspiration. I found I needed to add a little gelatin to the mousse layer in order to keep it sturdy. I didn’t want it to spread and drip over the edges.
I left the ganache semisweet which balances well with the sweet cake and mousse layers.
I served this layered chocolate mousse cake with fresh strawberries but I image it would be good with whipped cream, ice cream, or other fresh berries.
It truly is a decadent mousse cake and will be a huge hit for any occasion. It came out light, rich, and perfect for Mother’s Day. It’s also great for Valentine’s Day if you have someone special to make it for. Or you could make it for yourself.
How to make triple chocolate mousse cake?
Step 1: Melt the chocolate
This method is slightly different for melting chocolate. Pour hot water over finely chopped chocolate and stir until it’s completely melted.
Stir in the cocoa powder and coffee granules. The chocolate will begin to look more like a paste.
Next, add the sugar and keep stirring until the chocolate turns smooth and shiny. Set it aside to cool while you prepare the cake batter.
Step 2: Make the cake
Start by beating the butter and sugar together until pale in color. Beat in the eggs and vanilla followed by the melted chocolate. Mix in the flour and buttermilk.
Bake the cake until a toothpick inserted into the center comes out clean.
Step 3: Make the mousse layer
Bloom gelatin in water then add it to steaming cream and sugar. Pour the hot gelatin mixture over chopped chocolate and stir until chocolate is melted and smooth.
Whip heavy cream to soft peaks then fold it into the chocolate. Spread the chocolate mousse evenly over the cooled cake.
Step 3: Make the topping
Pour warm cream over chopped chocolate and stir until melted and smooth. Spread the ganache over the top of the mousse layer.
Common questions about Triple Chocolate Mousse Cake
I thought water will cause chocolate to seize?
It is fine to mix chocolate with a larger amount of boiling water. Chocolate will seize if it is already melted and you add a tiny bit of water. Here’s a great article to take a look at: Chocolate + Water = Mousse.
Can I make the cake the day before my event and let it sit in the fridge until I serve it?
Yes. The mousse needs time to set so that is perfect.
Can this cake be frozen for a few days?
Yes, it can! Thaw it in the refrigerator a day before serving. Also, let it sit at room temperature for 30 minutes to 1 hour before you plan to serve it.
I don’t have a springform pan. Can I make this cake in a regular cake tin?
A springform pan will certainly make things easier but if you really need to use a regular pan, I suggest freezing the cake before you try to turn it out.
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Triple Chocolate Mousse Cake
Ingredients
For the cake
- 3 ounces (85 grams) unsweetened chocolate, finely chopped
- 1/4 cup (60 milliliters) hot water
- 1 teaspoon instant coffee granules
- 2 tablespoons unsweetened Dutch-processed cocoa powder
- 3/4 cup (150 grams) granulated sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup (97 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 milliliters) buttermilk
For the mousse
- 3/4 teaspoon gelatin powder
- 1 tablespoon (1 tablespoons) water
- 6 ounces (168 grams) semisweet chocolate, coarsely chopped
- 2 tablespoons granulated sugar
- 1 and 1/2 cups (360 milliliters) cold heavy cream
For the ganache
- 3/4 cups (180 milliliters) heavy cream
- 1 tablespoon unsalted butter
- 9 ounces (252 grams) semisweet chocolate, coarsely chopped
Instructions
Make the cake:
- Adjust the oven rack to the middle of the oven and heat to 350ºF. Lightly grease and flour an 8-inch springform pan. Tap out any excess flour.
- Place the chocolate in a small heatproof bowl. Bring water to a boil and pour it over the chocolate. Stir with a silicone spatula until the chocolate is melted and smooth, about 2 minutes. Stir in the coffee granules and cocoa powder. (The chocolate will begin to look more like a paste at this point.) Add 1/4 cup of the sugar and stir until thick and glossy, about 2 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining sugar together until light and fluffy. Beat in the eggs and egg yolks, one at a time, mixing well after each addition. Beat in the vanilla. Add the chocolate mixture and mix until thoroughly combined.
- In a small bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add half of the flour mixture to the chocolate mixture, followed by the buttermilk, mixing until incorporated. Add remaining flour mixture and mix until the batter is thoroughly combined.
- Spread the batter into the bottom of the prepared pan, smoothing it to the edges with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool to room temperature in the pan on a wire rack.
Make the mousse:
- In a small bowl, sprinkle the gelatin over water, let stand for 5 minutes. Place chocolate and sugar in a medium bowl. Bring 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat.
- Remove from heat; add the softened gelatin and stir until fully dissolved. Pour the cream over the chocolate and whisk until chocolate is melted and the mixture is smooth. Cool to room temperature, stirring occasionally. The mixture will thicken slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, about 30 to 60 seconds.
- Use a whisk to mix in 1/3 of the whipped cream into the chocolate mixture. Use a rubber spatula to fold the remaining whipped cream into the chocolate mixture until no streaks appear.
- Spoon the chocolate mousse into the pan over the chocolate cake. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, about 2 hours.
Make the ganache:
- Heat the cream and butter in a medium saucepan over medium-high heat. Remove from heat just before it begins to boil.
- Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature.
- Spread the ganache over the top of the mousse layer and refrigerate until set. About 45 minutes.
- Run a knife along the outer edge of the cake to loosen it from the pan and gently remove from the pan. Serve with whipped cream or fresh berries.
Make ahead tip
- The cake will keep for up to 3 days stored in the refrigerator.
- The cake can be frozen up to 3 months. Thaw in the refrigerator overnight before serving.
Casey says
Can I make this using a boxed cake layer?
Jen Sobjack says
That should be fine. You’ll only half the batter, though.
Brasta says
Are you sure it’s an 18in springfoam pan? I cant find one for sale anywhere? Or is a regular size springfoam?
Jen Sobjack says
It’s one 8-inch springform pan.
Karen says
Hi! Just made the cake part only in an 8″ springform pan and it is much higher than the photo of yours. The center cracked and it is still a bit gooey in the middle. I baked it longer than you suggested because the toothpick kept coming out not clean. This is only a trial run because I hope to make it again for a special birthday and wanted to make sure it worked (I’m not the best baker). So the way it looks now, it appears that there’s not much room for the mousse (less than an inch). Is this normal? DO you think a (” pan would allow more room for the mousse and ganache? I am definitely going to make this for the event….just don’t know what I did to make it so high and still a bit gooey in the middle. Thanks so much for any help!
Jen Sobjack says
The cake will bake up thick, it’s not a super thin layer of cake by no means. It does “shrink” a bit as it cools but if it seems to be too high or domed in the middle, you can gently press it down to make it even. You can make the cake in a 9-inch pan but keep in mind the layers will be thinner.
Mari says
Thank you for sharing! I made this for my birthday and our kids thought it was super special.
My sister in law is German and she raved about it.
Thank you for blessing our family!
Looking forward to trying the Irish bundt cake:)
Poppy O'Neill says
Oh boy, do I love this cake. I’ve made it twice now, and it has come out bee-yoo-tifully both times. The comments and compliments are numerous. Great recipe!
Dawn Marie Galtieri says
Making this for my daughter’s birthday, but using my mom’s brownie recipe as the bottom (a family favorite), and adding a layer of mint gelatin (wish me luck!) Ganache scares me, so I will read it many times over before executing.
Thank you.
Marissa DePalma says
Is the Dutch processed cocoa powder unsweetened or sweetened?
Jen Sobjack says
Use unsweetened cocoa.
Bella says
I have made this twice and received rave reviews both times. This is delicious! The recipe does make a lot of ganache, but it works! It is delicious and stays fresh for several days in the fridge. Be careful cutting the cake, however, as the mousse with squeeze out the sides a bit.
Debbie says
What is the sodium content for this cake? If anyone out there has low sodium dessert, i’do love to have them I have a family member who is on a very low sodium diet 2000 a day!thankyou
Adele says
this looks really yummy – now don’t freak out – could I make this using a cake mix for the cake part and then following the rest of your recipe??
Jen Sobjack says
I haven’t tried it with a cake mix but I don’t see why that wouldn’t work. The only thing is you won’t need all of the cake mix, just enough for 1 layer.
Adele Aiken says
thanks – good point
Lisa says
I’m in the process of making this cake for the second time because the chocolate seized…twice…it did not get glossy…it got thick but like a paste…what type of unsweetened chocolate did you use? I am using Ghirrardelli 100% cacao unsweetened chocolate. I proceeded to adding the eggs and vanilla and it’s all lumpy. This is quite distressing.
Jen Sobjack says
Hi Lisa! First, make sure the chocolate is chopped very fine before pouring the boiling water over it. Once the water melts the chocolate and you stir in the cocoa powder and coffee granules, it’s going to look like a paste. It will not turn glossy until you stir in the sugar. There are images within the blog post to show how the chocolate will look. I’ve used Ghirardelli unsweetened chocolate and Baker’s unsweetened chocolate before and they both work well.
Also, you shouldn’t be adding the eggs and vanilla to the chocolate directly. The chocolate goes in after the butter, sugar, eggs, and vanilla have already been combined. I urge you to follow the instructions exactly as written and use the images in the post to help you know what each step should look like.
You can try melting the chocolate over simmering water and adding the coffee and cocoa powder but it still might end up being a thick paste until you add the sugar.
Rachel Graham says
So yummy, The whole family enjoyed it, thankyou for taking the time the refine the recipe as you did. It takes time, but its really worth it for a special treat. My husband loves Mousse so this was the perfect cake for him. And…. it even turned out like the photo! Bonus
GEM says
Tried making it last night and its really good!! I used raspberries as toppings. I love that its not too sweet and it sure hits the spot! My hubby can’t stop eating it. The texture of the mousse is amazing. Will surely make this as my go to recipe!
Jen Sobjack says
That’s so wonderful to hear!
Christine Beeney says
This cake was a hit for my son birthday. Everyone loved and wanted the receipt. Thanks for a great receipt
Jen Sobjack says
I’m so happy you enjoyed the cake. And happy birthday to your son!
Lindsey says
Can this mousse be used as a filling for a tiered cake?
Jen Sobjack says
It’s fairly sturdy so it just might work but I’ve never tried it.
Debra Caraballo says
This! I have no words…must make it! Do I have to use an 8 in springform? Would it be too squatty in a 9 inch? Thanks in advance!
Deb
Jen Sobjack says
It definitely won’t be as tall but I think you can get away with a 9-inch pan.
Debbie Caraballo says
Thank you!
Stacey says
I have a silly question here, hope you can help me! Is there any difference between pouring hot water into chopped chocolate and adding water to melted chocolate? Thank you for the recipe.
Jen Sobjack says
I haven’t tried adding hot water to already melted chocolate. My fear is the chocolate would seize if the temperature of chocolate and water weren’t exactly the same. I’m not sure, though.
Jenny says
I needed at GF chocolate cake so I used a different base and used your receipe for mousse and ganache and it was amazing. I used whittakers 72% cocoa chocolat for the mousse and 50% for the ganache which made the ganache slightly sweeter. Thankyou it made a 30th & 33rd birthday cake special.
Jen Sobjack says
It sounds like the cake was a hit for both birthdays! Thanks for sharing your experience!!
Sparks says
I was making a Gluten Free cake so i was just looking for a mousse that would be firm so i grabbed this mousse recipe and I love it!
Megan says
Could this work in a regular 8” tin or do you really need the spring form tin? Is the mousse too fragile for a regular tin to flip it out?
Jen Sobjack says
A springform pan will certainly make things easier but if you really need to use a regular pan, I suggest freezing the cake before you try to turn it out.
Subz says
The Cake was just perfect…………
A real treat for chocolate lovers.
Jen Sobjack says
Yay! I’m happy to hear this!
Steven Smith says
Hello Jen,
I just made this showstopper for a small gathering of wonderful friends. Normally there is a lot chatter at the kitchen table, but when I passed out slices of this decadent beauty there was total silence. It was heaven to eat. I will be making this beauty again very soon! Thank you for an excellent recipe!
Jen Sobjack says
Hooray for such success with the cake! I’m so happy to hear that everyone was impressed with it!
Mike says
This looks great! Will this work in a 7 inch springform pan or will it overflow? Any way to adjust?
Jen Sobjack says
I’m afraid a 7-inch pan will too small. And I haven’t experimented with reducing the recipe for smaller pan sizes but here’s a great article to get you started – https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size.
Hannah says
Wow not sure how I missed that. Early morning brain I guess. Thanks!
Hannah says
Planning on trying this for my mom’s birthday this weekend. I’ve never made a mousse cake before so sorry if this is a silly questions- Do I have to line the pan or spray it so it doesn’t stick? Or will it just come out easily when chilled?
Thanks 🙂
Jen Sobjack says
Hi Hannah! Step 1 instructs you to lightly grease and flour the pan.
Steph says
Made this beautiful cake for my husband and nephew’s birthday. Turned out much like others said.. store bought. Very decadent so perfect served with strawberries. Required a few steps but so easy to make and definitely pleased the chocolate loving boys!
Two thumbs up!!!
Brian says
Hello there! This cake looks marvelous and I wamy to try it! My problem is this…it calls for an 8in springform. All I have is a 9in. Can I make the recipe AS directed in the larger pan with good results? Or do I need to put out the extra cash for a smaller springform pan? OR…any ideas on how to increase the ingredients slightly to fit my 9in pan? Thanks!
Jen Sobjack says
The 9-inch pan should be fine. The cake just won’t be as tall and the base will require less bake time so keep a close eye on it. Here’s a great resource for converting pan sizes in case you decide you’d rather go that route.
Brian says
Thank you for your reply! I am going to make it one way or the other for sure. I’ll comment how it turns out, and if applicable, how I converted the pan size.
Sue says
Hi. I understand the use of buttermilk is to provide the acidity to react with the baking soda for leavening of the cake. I have substituted buttermilk with plain (pot set/ Greek) yoghurt in many other recipes, pancakes, muffins etc, but not in cakes. I’m just wondering if it would work as well? And if so, any alteration in the amount to use?
Jen Sobjack says
I actually haven’t tried to make the cake with anything other than buttermilk so I’m not sure what alterations would need to be made. I’m sorry, I wish I could be more helpful.
Sue says
Thank you so much for replying. I’ll try it with my “practice” cake then! I intend to make this for my youngest’s fifth birthday in March. There should be at least two to three practice cakes before that! 😋
Ishitta Arun says
Hi I am currently making this cake . I used 3 gelatine sheets as I didn’t have gelatine powder . Hope that was a good call ? Do let me know .
Thanks
Jen Sobjack says
I’ve actually never worked with sheets of gelatin before so I can’t say for sure how it will turn out. But upon research, I learned that 3 1/2 sheets of gelatin is equivalent to 2 1/2 teaspoons of gelatin powder. The recipe calls for 3/4 teaspoon of gelatin powder. It sounds like you may have used too many sheets of gelatin…
Elizabeth says
I made this cake last night and this morning. It is a Christmas gift for a friend’s mother. It came out great! I wish I could attach a picture for you to see the final results. After the ganache started to set, I put Hershey kisses around the edge. So pretty!
Jen Sobjack says
That’s wonderful to hear! You can always share a photo on Instagram and use the hashtag #introvertbaker so I’ll see it!
Lisa says
It would be an understatement to say that I’m a novice in the kitchen. I don’t cook or bake; I barely even boil water. When my 11-year old son said that he wanted to bake this specific cake for his grandmother, I panicked. I bought the ingredients but I also bought a “back-up” cake. However, it turned out amazing!! Perfect!! Delicious. We’ve now made it three times. As an introvert and a mother to an introvert, I want to thank you for boosting my confidence and giving me some fun time with my kid.
Jen Sobjack says
Yay! This cake is always a huge hit. I’m so happy it worked out for you!!
Ashli says
I made this cake and it came out perfect! Used a 10” pan instead of a 8”, there was a lot of batter. I’d only recommend clarifying that the cake should cool before you prepare your mousse.
Jodi says
I made this beautiful cake today for my daughters birthday. Wow! The cake was perfect, the mousse and ganache was smooth and decadent. I topped mine with Strawberries dipped in good quality white chocolate. My family rated it a 10/10. Thank you for sharing 😊
Jen Sobjack says
I’m so happy to hear the cake was such a success!
John says
I just finished the cake part of this and the cake is beautiful and the batter was delicious! However, I clearlydid something a little wrong as I used an eight inch pan and the result is a big beautiful cake! Isn’t it supposed to be a low cake? I just reviewed the recipe and my mother was watching me as I did it all. Did anyone else have this happen? I definitely got the correct amount of baking soda. Any way this cake really is beautiful.
Jen Sobjack says
The cake portion should be about as thick as a regular single layer cake. As you add the layers mousse and topping, the cake is going to build up tall. It will reach the top rim of the springform pan.
Joe says
I never baked before (well I make my own fruit cake with RUM!!!!!) but now I have to make my own birthday cake because the bakery Chocolate Mousse cake that we always used to get is not as good anymore.
I have no pans or beater. I guess the springform pan is recommended but would a beater be a good idea?
Thanks, Joe
Jen Sobjack says
I do suggest using a hand-held or stand mixer to whip the heavy cream for the mousse. This can be done with a wire whisk but it will give your arm a major workout.
Francisca says
What chocolate did you use ? Dark unsweetened or which kind for ganache and mousse? Because you mentioned dark chocolate ganache
Jen Sobjack says
Semisweet chocolate is listed in the ingredients for both the mousse and the ganache.
Hollie says
I’ve made this cake exactly as written twice & it was excellent both times. Tons of rave reviews. It’s a seriously delicious cake.
Lynne says
If I double or triple the recipe, do you think it would work in a sheet pan, to feed 20-30? Or would it just collapse?
Jen Sobjack says
That’s a good question. It should be fine as long as you are careful in your measurements. I haven’t tried doubling or tripling this recipe so I can’t say for sure how it will turn out.
Sunny says
I made this cake for my moms birthday party and everyone loved it!!! I will make this many more times! Thank you for this recipe!!
Noe Valley Bakery says
Looks great!
Damian says
Just made this cake and out was delicious. Even my wife, who is usually not a fan of mousse, enjoyed it. Thanks!!
Diane says
Delicious cake, was a huge hit and I will be making it again next week for co-workers birthday however, I will be halving the cake recipe (not the mousse or ganache parts). Although everyone loved the cake we all think the cake layer is overwhelmingly heavy/rich. Thank you for sharing this recipe!! (Oh, btw, no problem with chocolate and water)
Dinu says
Hi Jen,
Thank you for sharing this recipe.
I made this and came very well. It was the best cake I made.
I could have post a picture if there was an option 🙂
Tae says
Hi Jen, we don’t have heavy cream here in Singapore so can we substitute it to ‘thickened cream’ instead? So far it has the most fat content as compared to other type of creams.
Jen Sobjack says
Thickened cream should work. It’s very similar to heavy cream.
Hollie says
I’ve made this twice & it got rave reviews both times. Best cake I’ve ever made. Only change was I used all semisweet chocolate. I love it with strawberries to cut the richness just a bit.
Rebecca Dooley says
I made this cake for my birthday and it was divine!!! I used a gluten free mix for the cake since I can’t eat gluten, but did the rest exactly as directed. It was delicious and quite rich so a small piece is perfect. Everyone loved it.
Jennifer Healy says
Hi Jen. This is my first time making your beautiful cake. I was wondering if I could use a 9″ pan, it’s all I’v got at the moment. Thanks. Jenn
Jen Sobjack says
A 9-inch pan will work. Just keep an eye on the cake layer as it bakes so you don’t over bake it. It may only need a couple minutes less baking time.
Maria Bunes says
Hi there
I have made this cake several times, always a huge success…. so successful that I have been asked to bake it for my brother in law’s wedding!!! I am excited for the opportunity but also a little anxious about it. I need to make enough for around 60-80 people, my question is: if you had to do this, would you make 6-7 individual cakes, all the same size or would there be a way to try to adjust the recipe to build a 3 tear ( different sizes) cake? Any imput would be greatly appreciated.
Thanks for sharing this delicious recipe
Maria
Lisa H says
Had to lengthen the baking time, but everything else was perfect. No problem with the chocolate and water…BUT, I cheated and made coffee in my kerig and used it to melt the chocolate as I didn’t have granules. Still worked fine. It’s for my daughters 25th birthday!
Peachy Frizzy says
This recipe is a five-star! The cake turned out great. Just like the store brought ones. Thank you so much for the recipe.
Tiffany says
How far ahead can this be made? My son and his fiancé want this type of cake for their wedding reception. I need to make several – a few days ahead.
Jen Sobjack says
Certainly! You can wrap it tightly in plastic wrap and freeze it until the day you need it.
HT says
I made this cake this weekend and it turned out beautifully. I used blueberries and blackberries with an apricot glaze for garnish. It was a huge success. Thank you!
Jen Sobjack says
That’s wonderful news! The berries and apricot glaze sound like a lovely addition!
Mel says
This cake looks beautiful.
I’d like to try baking it in a 6″ pan.
Can this recipe be halved successfully?
Mel
Jen says
I haven’t halved the recipe so I can’t answer you with certainty. I’m sorry. I wish I could be more helpful.
Rosie says
Looks so delicious! Can this cake be frozen for a few days?
Jen says
Yes. I have a close friend who made it and froze it for a few weeks. Thaw it in the refrigerator a day before serving. Also, let it sit at room temperature for 30 minutes to 1 hour before you plan to serve it.
Rosie says
Thanks for that! I actually made this yesterday, but instead of one big mousse cake I made individual ones in silicone molds. Piped the mousse into them, then topped with cut circles of the cake, froze and unmolded them and glazed with the ganache on top. Absolutely delicious! It isn’t a smack in your face super rich chocolate flavor–which I love! I want to make 100 of these mini ones for my brothers wedding coming up!
On that note, do you happen to have the recipe in weight by chance? I plan to multiply the recipe, so weight would be easiest.
Jen says
I’m sorry, Rosie. I don’t have weight measurements for any of my recipes. But, it is something I’m considering for future posts.
Marjerie says
Hi Jen,
Can I make the cake the day before my event and let it sit in the frigde until I serve it?
Thanks!
Jen says
Yes. The mousse needs time to set so that is perfect.
Veronica Henderson says
Can the mousse filling be used with any 2 layer cake?
Jen says
Certainly!
Felicia says
Okay, apologies for the multiple posts tonight! As I was agonizing over my failed melted chocolate I began reading through all comments to see if anyone had any advice. I found the link to the Chocolate + Water = Mousse that Jen shared. Watch the video in the page “Serious Eats – Chocolate Mousse with Water” and you will be able to melt your chocolate without any issues. As I was fresh out of unsweetened chocolate due to my two failed attempts earlier today so I gave it another try with semi-sweet chocolate. What I did was boil the water to a rolling boil, pour it into a small glass bowl, drop the chocolate in and mix with a small whisk and it worked great!!! Good luck everyone!
Lynn says
This looks wonderful! I use to get a similar cake in a Greek dinner outside of Binghamton NY. Only it had three layers of cake, two of the mousse then covered with the ganache. Never could finish it, always ended up taking half home.
wendy says
my last email address had a typo so resubmitting…
wendy says
I am making this cake now and i think there may be an error in the recipe? Your recipe says to add water to the unsweetened chocolate and melt together. that is seizing the chocolate up and when i google it says you never want water in chocolate when melting. when i clicked on the food network cake recipe you referenced, it said to melt the chocolate with the remaining 2 tablespoons of butter…is that the correct way to make it?
Jen says
It is fine to mix chocolate with a larger amount of boiling water. Chocolate will seize if it is already melted and you add a tiny bit of water. Here’s a great article to take a look at: Chocolate + Water = Mousse.
wendy says
hmmm…i didn’t boil the water i just used hot from the tap. there also wasn’t a lot of water used…only 1/4 cup with the chocolate. anyway, i tried it twice and it seized both times. ended up using a different cake recipe along with the mousse and ganache but those two part turned out delicious.
Jen says
I hate to hear it didn’t work for you. I’ve made this mousse cake several times and never had an issue. I also know others who have made this cake without the chocolate seizing. It’s really not uncommon to melt chocolate with water. Here’s another article on why it works: http://www.fooducation.org/2009/02/chocolate-part-1-why-it-seizes-with.html. You turn seized chocolate into chocolate sauce, ganache, drinking cocoa etc. by simply adding more water!
Felicia says
Hi Jen, I am quite confused by this, I read through the article and it explains that even just a little bit of water will cause the chocolate to seize. Do you indeed add more water after yours seizes? Why is your chocolate not seizing up with the water added? Per the article “In fact, so little water is needed for this to happen that steam from a boiling pan might be enough to make the chocolate go grainy.”
Do you have any tips/tricks to get the chocolate to work?
Jen says
Sorry for the late response, Felicia! I actually did not have to add more water because my chocolate did not seize. I’ve made it several times exactly the way I have written the recipe. I see your final comment about using boiling water and I’m glad you got it to work because it is possible. I’m going to tweak the recipe this week and update it so it is easier for folks to follow.
Felicia says
I had the same issue 🙁 I tried two batches of chocolate with no success. I will try again tomorrow. No sure whats wrong here?
ANDREA says
WHILE I ‘M NOT BIG ON GELATIN, I’D LIKE RUNNY MOUSSE EVEN LESS! BUT I’M CURIOUS, YOU MENTIONED THAT YOU CHANGED THE ORIGINAL RECIPE “DRASTICALLY” DID YOU ACTUALLY FIND RUNNY TO BE THE CASE? OR WERE YOU JUST BEING CAUTIOUS? ALSO YOU SAID YOU “LEFT” THE SEMISWEET” SO I TAKE IT, THAT WAS NOT A CHANGE? THEREFORE, THIS IS YOUR RECIPE!!
SURELY THIS IS A WINNER! THANK YOU!
CAN’T WAIT TO TRY YOUR PINEAPPLE COCONUT CAKE AS WELL!
Jen says
I almost always add gelatin when I make mousse. Especially when I have to photograph the recipe. However, you could certainly skip it if you don’t plan on having the cake sit at room temperature for a long period of time. As far as the semisweet chocolate goes, the Food Network recipe also uses semisweet chocolate. That is why I said I left it. But if you compare the two recipes you will see that my approach to making it was completely different.
aimee @ like mother like daughter says
This cake is so gorgeous and I bet even more delicious! I just love those giant strawberries on top and I want a slice now!
Jen says
Thank you, Aimee!
Jessica @ Sweetest Menu says
This cake is drop dead gorgeous! Just love those beautiful layers and ALL the chocolate!!!
Cheyanne @ No Spoon Necessary says
Oh my goodness, this cake is gorgeous, girlfriend!! Love the layers of chocolate! My husband is a chocoholic and I know he will flip out over this cake! Can’t wait to make it for him! pinned! Cheers!
Mir says
Jen, this is INCREDIBLE. Seriously. And where do you get such amazing strawberries to go with? I want to shop wherever you’re getting produce!
Ashley | Spoonful of Flavor says
Triple chocolate? Yes, please! Those big juicy berries are calling my name. What a beautiful cake for Mother’s Day too!
Keri @ Fashionable Foods says
What a beautiful cake! Chocolate mousse is one of my favorite desserts – I bet it’s just heavenly paired with chocolate cake and chocolate ganache! So perfect for Mother’s Day 🙂
Kate @ Framed Cooks says
I can’t stop staring at that first picture – almost too gorgeous to cut into! ALMOST. Because I can almost imagine that first delectable bite of chocolate heaven. 🙂
Ami@NaiveCookCooks says
Girl this cake is divine!! It looks so good that I am sure I wouldn’t be able to share it with anyone!
marcie says
Oh, Jen — this mousse cake is just gorgeous! It’s so elegant and looks like it will even satisfy my major chocolate cravings! Beautiful job. 🙂
Medha says
This cake is just gorgeous! Chocolate mousse is so elegant and triple the chocolate is always amazing 🙂
Thalia @ butter and brioche says
Cant get enough of this cake! It looks SO delicious and rich with chocolate. Love Xx
Rachelle @ Beer Girl Cooks says
Girl, this is one stunning cake! Any mom would be excited to have this on Mother’s Day!
mira says
Love chocolate and this cake looks gorgeous! Great layers! Perfect for Mother’s Day!
Alice @ Hip Foodie Mom says
Jen, oh my gawd, wowza!!! I want this for Mother’s Day!!! 🙂
Manali@CookWithManali says
What a stunning cake Jen! love all that chocolate!
Blair @ The Seasoned Mom says
Wowza…this is GORGEOUS! I love the variety of textures in the chocolatey layers, too. Wanna come to my house for Mother’s Day?! I have a feeling my boys won’t be able to pull this one off! 🙂
Sarah@WholeandHeavenlyOven says
This cake looks SO decadent and beautiful, Jen! I’m absolutely in awe over that thick mousse filling and all the triple chocolate goodness! I think I seriously need a slice for breakfast. 😉
Merlene... says
Lol.omg am dribblung,just reading the comments. Am gonna tryvit..yummyyy!!!
Jen says
Enjoy!
Gayle @ Pumpkin 'N Spice says
This cake looks absolutely stunning, Jen! I love the gorgeous layers of chocolate. Mousse anything is a winner in my book! I’m not really a huge cake fan, but I know I would love this because of the texture and layers. And that ganache just looks perfect on top!