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 classic chocolate mousse, strawberry mousse cake, 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.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
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
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.
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 water
- 6 ounces (168 grams) semisweet chocolate, coarsely chopped
- 2 tablespoons granulated sugar
- 1 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.
Notes
Please watch Chocolate + Water = Mousse if you are having issues with your chocolate seizing.
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Nutrition Information:
Yield: 16Amount Per Serving: Calories: 371
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
Jessica F says
I am really looking forward to making this cake tomorrow for a special occasion. I already did all my shopping, and unfortunately the only spring form pan I have is a 9 1/2 in pan… I’m really worried the layers will be too thin. Would you double the layers? What do you reccomend doing? Also, I don’t have an offset spatula, do you have another idea for keeping the layers level? Thank you!
Jen Sobjack says
Doubling the recipe would yield far too much for the pan so I don’t suggest that. I recommend taking the time to go pick up an 8-inch springform pan. They’re inexpensive and you’ll have the best results making the recipe exactly as it is written. You can use a silicone spatula or the back of a spoon the smooth the layers.
Ajay says
Is there a way to substitute the gelatin for agar agar? Thanks.
Jen Sobjack says
I honestly have no experience with agar agar.
Brian M. says
Can this be made in a 9in springform pan? Would the amounts have to be adjusted if I tried. A 9in pan is all I currently have. I made this recipe before and loved it! Especially the mousse layer! However, my 8in pan got ruined after I lent it out. Then when I NEEDED a new pan, all I could find was the 9in.
Jen Sobjack says
You can do that. The layers won’t be as tall and the cake portion may need a small adjustment in the baking time.
Sarah Herrington says
This cake turned out really well and tasted great.
Michael Kane says
Where did you get an 8” springform pan? The only one I find on Amazon seems kind of weird. And your recommended products above links to a 9” pan, which is quite common.
Jen Sobjack says
Try this one https://amzn.to/2PGFfLp (affiliate link). You can choose between 8, 9, or 10-inches.
Madalyn says
Hi I’m interested in using this recipe would I be able to use a mirror glaze over the top of that chocolate part as long as it’s frozen? Also how long does this cake keep? I’m planning to make it 2-3 days before Xmas will it be all good? Thanks!
Jen Sobjack says
I’ve not made it with a mirror glaze before but I imagine that would work okay. The cake will keep for up to 3 days stored in the refrigerator. Or it can be frozen up to 3 months. Thaw in the refrigerator overnight before serving.
Sonia says
I made this cake and by far one of the best cakes I have made or tasted. Thank you so much for sharing this recipe.
Jen Sobjack says
Thank you for the kind words, Sonia.
Maureen says
I am trying to make this again but I have visitors who are vegetarians so I can’t use eggs and gelatin. Would you be kind and advise what i can use as replacement?
Jen Sobjack says
Hi Maureen. I haven’t tried making this cake without eggs or gelatin so I’m not comfortable recommending ways to do so. Since I haven’t tested it, I have no idea how it will turn out.
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:)