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5 from 2 votes
A close-up shot at the chocolate mousse cake. A slice has been taken and the cutting shows its smooth texture
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Triple Chocolate Mousse Cake
Prep Time
45 mins
Cook Time
15 mins
Chill Time
4 hrs
Total Time
5 hrs
 

My Triple Chocolate Mousse Cake is a showstopping delight with fudgy, creamy, and airy layers—pure chocolate bliss in every bite!

Servings: 12 servings
Author: Gemma Stafford
Ingredients
Flourless Chocolate Cake Layer
  • 1 ¼ cup (7½ oz/213 g) bittersweet chocolate, chopped
  • 6 tablespoons (3 oz/85 g) butter, softened
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs, separated, at room temperature
  • ⅓ cup (2 ½ oz/71 g) granulated sugar
Bittersweet Chocolate Mousse
  • 1¼ cup (7½ oz/213 g) bittersweet chocolate, finely chopped
  • 5 tablespoons water
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
White Chocolate Mousse
  • ¾ teaspoon powdered gelatin
  • 1 tablespoon water
  • 1 cup (6 oz/170 g) white chocolate, finely chopped
  • ½ cup (4 fl oz/120 ml) plus 1 cup (8 fl oz/240ml) heavy whipping cream, divided
  • Shaved dark chocolate, to garnish
Instructions
Make the Flourless Chocolate Cake Layer

  1. Preheat the oven to 325°F (165°C) and butter a 9-inch (23cm) springform pan. Set aside.

  2. Over a double boiler or the microwave, heat the chocolate, butter, vanilla extract and salt until melted. Allow to cool down for 10 minutes.

  3. Whisk the egg yolks in the cooled, chocolate mixture and set aside.

  4. In a stand mixer or large bowl, whip the egg whites on medium-high speed until soft peaks, and then add sugar, one spoon at a time, and whip until stiff peaks form.

  5. With a metal spoon, fold half of the egg whites in the chocolate mixture until mostly combined, then add the remaining egg whites and fold in until evenly mixed.

  6. Pour the batter into your prepared pan and bake until the edges are done and the center is just set, about 14-16 minutes. Set aside and allow to cool completely for at least 1 hour. (do not remove from the pan).

Make the Bittersweet Chocolate Mousse Layer

  1. Over a double boiler or in the microwave, heat the bittersweet chocolate, water and cocoa powder until melted and dissolved. Set aside to cool for 10 minutes.

  2. Once cooled, whip the cream on high speed to medium-soft peaks, and then fold into the chocolate mixture until evenly combined.

  3. Spread the bittersweet chocolate mousse over the cooled chocolate cake and refrigerate while you make the top layer.

Make the White Chocolate Mousse Layer

  1. In a small bowl add the water and sprinkle over the gelatin without stirring. Let bloom for 5 minutes to set.

  2. Over a double boiler or in the microwave, gently melt the white chocolate with ½ cup (4floz/120ml) heavy cream and the bloomed gelatin and then let white chocolate mixture cool for 10 minutes.

  3. Once cooled, whip the remaining 1 cup (8 fl oz/240 ml) heavy whipping cream on high speed to medium-soft peaks and then fold the white chocolate mixture.

  4. Spread the white chocolate mousse on top of the dark chocolate mousse and smooth out the top with an offset spatula. Cover and return to the refrigerator to chill for at least 4 hours and up to 3 days.

  5. Just before serving, run a thin knife around the edge of the cake and release the sides. Carefully loosen the bottom of the cake with an offset spatula and transfer to a serving plate. Tidy the sides a little with a knife so you can see each layer. Garnish with the chocolate shavings. Enjoy!

Recipe Notes
  • Use quality chocolate: For desserts featuring chocolate as a primary flavor, always use the best chocolate you can find.
  • Prepare in advance: This is a make-ahead recipe. It's best to plan on eating it the day after you make it—or at least after it has had a chance to set for at least 6 hours.
  • Line the pan: Remember to use parchment paper under your first cake layer—it will make it easier to remove the cake from the pan and transfer it to a serving plate.
  • Flavor variations: The flavors of this chocolate and mousse cake are quite intense and delicious on their own, but if you would like to add other flavors, you can infuse the cream in either the dark chocolate mousse or white chocolate mousse with a teaspoon of cinnamon or orange zest or a tablespoon or two of the liqueur of your choice or for several hours before straining and whipping.
  • The perfect pan: A springform pan comes in two pieces–the bottom and the sides come apart from each other. A pan like this is handy for softer or more delicate cakes like this one that can’t be turned out without falling apart.
  • Finishing touch: This cake is always a show-stopper, even with the simple shaved chocolate we top it with. If you are making this for a very fancy occasion and want to go over the top, look online for fancy chocolate curls and other sparkly, festive, edible toppings. You can even use a piping bag with a large star tip to decorate the top with piped whipped cream rosettes.