Best Triple Chocolate Mousse Cake Recipe

Mary and Brenda Maher

By Brenda & Mary

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This heavenly creation holds a special place in my heart because it reminds me of the cozy afternoons spent in my grandmother’s kitchen, where the aroma of melted chocolate fills the air. She would let me lick the spatula clean, and those moments of pure bliss instilled in me a lifelong love for all things chocolate.

triple chocolate mousse cake recipe

Whether you’re celebrating a special occasion or simply indulging in a well-deserved treat, this best triple chocolate mousse cake recipe is sure to sweep you off your feet. Keep reading to unlock the secrets behind this masterpiece.

Why You Will Love This Chocolate Mousse Cake Recipe

How To Make triple chocolate mousse cake

There are so many reasons this cake is my soft spot, and I believe you’ll feel the same too:

  • Rich flavor profile: You’re getting a flavor explosion with different chocolate layers. It’s a rich and complex taste that’ll have your taste buds doing backflips.
  • Stunning presentation: This dessert looks like it came straight out of a fancy bakery window display. It’s an eye-catching showstopper that’ll wow your guests.
  • Easy to make: Despite its sophisticated appearance, this recipe is surprisingly manageable even for beginners. I’ve seen total newbies nail it on their first try.
  • Adjustable: Depending on the chocolates you use, you can tweak the sweetness and chocolate intensity to your liking. Customize it to fit your taste buds perfectly.
  • Versatility of occasions: This 3-layer chocolate mousse cake works for everything from swanky dinner parties to casual movie nights. It’s a crowd-pleaser in any setting.

How to Make Triple Chocolate Mousse Cake


Here’s what you’ll need to bring the cake to life:

Chocolate Brownie Base

  • All-purpose flour (about 1 oz)
  • Baking powder (1/2 tsp)
  • Dark chocolate (about 0.7 oz): Opt for high-quality chocolate to really notch up the flavors.
  • Whipped cream or Heavy cream (about 10.5 oz): It should be well-chilled to whip up nicely.
  • Butter (0.7 oz)
  • Milk (2 tbsp)
  • Egg (1 large): Acts as a binder to hold all that goodness together.
  • Sugar (about 1 oz)
  • A pinch of salt
  • Hazelnuts (about 1 oz): For a crunchy surprise in each bite (optional). Toast them lightly to enhance their nutty essence.
  • Cocoa powder (about 2 tsp)
  • Powdered sugar (about 2 tsp)

Chocolate Mousse Layers

Bottom Layer

  • Dark chocolate (chips or chopped) (about 2 oz): Choose dark chocolate that melts well for a silky-smooth mousse.
  • Heavy cream (about 1.2 oz)
  • Gelatine sheet (1.5g)
  • Cold whipped cream (about 3 oz)

Middle Layer

  • Milk chocolate (about 2 oz): Preferably a creamier variant like Callebaut 33.6% for a softer flavor profile.
  • Heavy cream (about 1.2 oz)
  • Gelatine sheet (1.5g)
  • Cold whipped cream (about 3 oz)

Top Layer

  • White chocolate (about 2 oz): Opt for something like Callebaut 28% for the best-melting quality and a sweet contrast to the dark layers.
  • Heavy cream (about 1.2 oz)
  • Gelatine sheet (1.5g)
  • Cold whipped cream (about 3 oz)

12-step Homemade Recipe

Step 1. Prepare

Preheat your oven to 350°F (180°C). While that’s heating up, grease a 7-inch cake pan and line it with a baking sheet. This will help you later when it’s time to remove the cake.

Step 2. Make the base

Start by gently melting the dark chocolate, butter, and milk. You can do this over a Bain Marie or in the microwave (if using a microwave, go in short bursts to prevent burning). The aim is to get a smooth, well-combined mixture that’ll form the perfect base.

triple chocolate mousse cake step 3

Step 3. Mix the wet ingredients

In a separate medium bowl, crack in an egg, throw in a pinch of salt, sugar, and a drizzle of vanilla extract. Whisk these together until everything is well incorporated.

Step 4. Sieve and combine the dry ingredients

triple chocolate mousse cake step 1

Sift the all-purpose flour, cocoa powder, and baking powder into your wet mixture. This will help avoid any lumps. Toss in roasted hazelnuts if you have them. Mix everything until it’s just combined. You can use an electric mixer for this, but don’t overmix or you might make your brownie layer tough.

Step 5. Bake the brownie base

triple chocolate mousse cake batter

Pour the batter into your pre-lined pan, spreading it out evenly. Bake for about 20 minutes. Watch for the edges to firm up while keeping the center just set but still slightly soft. It should spring back when gently pressed with your finger.

Step 6. Cool and trim

Let the brownie cool in the pan for 5 minutes before cutting it into a 6-inch circle. Prep a 6-inch cake ring by lining it with an acetate sheet and place your brownie layer inside. Let it sit and cool completely for about an hour. The cake will slightly collapse. Don’t worry, that’s expected.

Step 7. Start on your mousse layers

For the chocolate mousse, first, soak gelatine sheets in cold water for about 10 minutes to soften them. At the same time, whip the powdered sugar with heavy cream until it forms stiff peaks. Store this in the fridge (we will need it later).

Step 8. Melt the chocolate

triple chocolate mousse cake filling

Melt dark chocolate with the heavy cream in a heatproof bowl. Then mix it in the softened, drained gelatin mixture and let it cool to about 86°F (30°C). This temperature makes sure it blends smoothly without seizing.

Step 9. Finish the layer

Fold in about one third of your chilled whipped cream gently to keep the air in, then pour this over the brownie base. Chill the unfinished cake for 20 minutes.

Step 10. Repeat for other layers

triple chocolate mousse cake step 5

Do the same with the milk chocolate and white chocolate mousse cake layers, following the same procedure. Let each of them chill for 20 minutes before adding the next layer. This staggering allows every layer to firm up just enough to support the next.

Step 11. Chill thoroughly

After adding all the layers, chill the cake for a minimum of 5 hours. This wait is vital as it lets the mousse set perfectly.

Step 12. Final touches

triple chocolate mousse cake cutting

Before serving, smooth the sides with a warm palette knife for a clean, professional look. Give it a lavish dusting of cocoa powder for that extra chocolate kick.

triple chocolate mousse cake final
triple chocolate mousse cake

Some Notes on Making Triple Chocolate Mousse Cake

Here are some tips that I’ve learned (sometimes the hard way) when making a triple-layer chocolate mousse cake:

  • We build the cake with multiple layers. You should let each layer firm up properly in the fridge before adding the next. Don’t rush this step, or the layers will blend together messily.
  • While a dusting of cocoa powder on top looks classic, you can jazz it up with chocolate sprinkles or even pipe some whipped cream around the outer edge for an elegant touch.
  • For the fluffiest, most voluminous whipped cream layer, chill your mixer bowl in the freezer for 15 minutes before whipping the heavy cream. The cold bowl helps the cream whip up light and airy.
  • When it comes time to slice and serve, run a sharp knife under hot water and wipe it dry before cutting each slice. The hot blade will give you clean, neat slices through the chilled mousse layers.
  • You can make this entire decadent chocolate cake a day ahead. Once assembled, just keep it chilled until about 45 minutes before serving. When it’s time for serving, release it from the pan to reach the perfect temperature.
  • This is a seriously rich dessert made for true chocolate lovers. If you want a touch more sweetness, consider using semi-sweet chocolate instead of the bittersweet variant.
  • The hazelnuts add great crunch and nuttiness, but they are optional if you want to skip that component. I’m a fan of keeping them in, though!
  • The chocolate fudge frosting is another option for some extra sweetness. To complement our cake, the chocolate chip loaf cake is a casual yet delicious chocolate dessert option.

Frequently Asked Questions

How Can I Prevent the Mousse From Being Too Dense?

Remember to fold rather than mix when incorporating your whipped cream or egg whites into the chocolate mixture. This helps maintain the air bubbles that give your moist chocolate cake its light texture.

Why Isn’t My Mousse Setting Properly?

This could be due to a few reasons. Perhaps it’s a lack of gelatin or if used or it wasn’t properly dissolved. Another cause could also be insufficient chilling time. Make sure to give it enough time in the fridge to firm up, typically a few hours or overnight.

Can This Cake Be Made Gluten-Free?

Yes. Replace any flour used in the sponge base with your preferred gluten-free flour blend or almond flour for a nutty flavor. Also, make sure all other ingredients, like chocolate, are certified gluten-free.

Happy baking, and enjoy this delicious treat!

Discover More Unique Cake Recipes:

triple chocolate mousse cake recipe

Triple Chocolate Mousse Cake

This recipe offers a cascade of chocolate flavors with three distinct layers of mousse, combining to form an unforgettable dessert.
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Course: Cake
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 5 hours
Total Time: 5 hours 50 minutes
Servings: 8
Calories: 397kcal
Author: Brenda Maher


Chocolate Brownie Base

  • 1 oz all-purpose flour
  • ½ tsp baking powder
  • 0.7 oz dark chocolate
  • 0.7 oz butter
  • 2 tbsp milk
  • 1 large egg, room temperature
  • 1 oz sugar
  • A pinch of salt
  • 1 oz hazelnuts, toasted
  • 2 tsp cocoa powder
  • 10.5 oz cold heavy cream or whipped cream
  • 2 tsp powdered sugar
  • Chocolate Mousse Layers

Bottom Layer

  • 2 oz dark chocolate
  • 1.2 oz heavy cream
  • 1.5 g gelatine sheet
  • 3 oz cold whipped cream

Middle Layer

  • 2 oz milk chocolate
  • 1.2 oz heavy cream
  • 1.5 g gelatine sheet
  • 3 oz cold whipped cream

Top Layer

  • 2 oz white chocolate
  • 1.2 oz heavy cream
  • 1.5 g gelatine sheet
  • 3 oz cold whipped cream


  • Preheat the oven to 350°F (180°C). Grease and line a 7-inch cake pan.
  • Melt the dark chocolate, butter, and milk for the brownie base; combine.
  • In another bowl, mix egg, salt, sugar, and vanilla.
  • Sift and mix in flour, cocoa powder, baking powder, and hazelnuts.
  • Bake in the prepared pan for 20 minutes. Allow to cool, then trim to fit a 6-inch ring.
  • Soak gelatine. Whip cream and powdered sugar to peaks.
  • For each chocolate mousse layer, melt chocolate with some heavy cream. Combine it with the whipped cream once cooled. Layer over the base and chill for 20 minutes.
  • Once all layers are added, chill the cake for at least 5 hours.
  • Smooth sides and dust with cocoa before serving.


  • Ensure each mousse layer is fully set in the refrigerator before adding the next to prevent the layers from merging.
  • Elevate the presentation by adding chocolate sprinkles, cocoa dusting, or piped whipped cream for an elegant finish.
  • For airy whipped cream, chill the mixing bowl in the freezer for 15 minutes before whipping the cream.
  • For neat slices, use a knife warmed under hot water and dried before cutting through the mousse layers.
  • The cake can be prepared a day in advance and kept chilled, with removal from the pan 45 minutes before serving to reach the ideal temperature.
  • For those preferring a slightly sweeter taste, opt for semi-sweet chocolate instead of bittersweet one.
  • While hazelnuts are optional, they contribute a crunchy texture and nutty flavor that enhances the cake.


Calories: 397kcal | Carbohydrates: 25g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 96mg | Potassium: 234mg | Fiber: 1.8g | Sugar: 18g | Iron: 1.5mg
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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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