Triple Chocolate Mousse Cake Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Dazzling Chocolate Mousse Cake Recipe matches its impressive looks with three layers of mouthwatering flavor and texture. It might look like a dessert only a pastry chef could make, but I’ll show you how easy it is with my straightforward, step-by-step technique!

• Layers of delight: Fudgy, creamy, and airy textures, and buttery, bittersweet, and white chocolate flavors.
• Minimal baking: You cook the mousse layers on the stovetop—only the base layer goes in the oven.
• Easy to prepare in advance: This is a wonderful cake to serve for a special occasion because it must be made at least a day in advance to allow the mousse to thoroughly chill and set up.
• Showstopper: This elegant black and white triple chocolate mousse cake brings the oohs and ahhs!
• Luxurious but not overwhelming: It’s rich and creamy, but the mousse’s whipped airiness keeps it light.

I know you’re excited about this recipe because I feel the same way! If you’re a chocolate lover, this is the ultimate indulgence—three layers of rich, velvety decadence, each offering a unique flavor and texture. The striking contrast of deep dark and creamy white chocolate makes this cake as visually stunning as it is delicious. Whether you’re celebrating a special occasion or simply treating yourself, this showstopping dessert guarantees rave reviews!

Black-and-white desserts are interesting because, on one hand, the color combination looks sophisticated. Then again, some of the simplest, most beloved childhood goodies, like Oreos and Ice Cream Sandwiches, have the same iconic look. I have so many recipes for black-and-white treats that you’ll love, from fine desserts to cheesecake, pies, cookies, cupcakes, and ice cream—there’s something for everyone!

Table of Contents

What is Chocolate Mousse Cake?

• A triple-layer Chocolate Mousse Cake is a masterpiece with distinct textures and flavors:
  • Rich Base: Flourless chocolate soufflé with deep cocoa intensity.
  • Creamy Middle: Silky dark chocolate mousse for a luscious bite.
  • Delicate Top: Light white chocolate mousse, just set with gelatin.

• In French, the word mousse means to froth or foam, and that’s how this dessert gets its name. The first written record of chocolate mousse involved cooked egg yolks stirred with melted chocolate and folded into whipped egg whites. Today, some chocolate mousse recipes, like this one, contain cream, which makes it richer and gives it a wonderful mouthfeel. In the white chocolate mousse, gelatin provides the mixture with additional stability.
• Mousse is such a crowd-pleaser (just look at how popular the Costco chocolate mousse cake is!), and once you see how easy it is to make my spectacular cake, I think there will be a lot more chocolate mousse in your future! That silky, irresistible foamy texture and pure chocolate flavor is always perfectly satisfying. You’ll love O’Driscolls Irish Whiskey Chocolate Mousse, Vegan Chocolate Mousse, and 10-Minute Chocolate Mousse.

Key Ingredients and Why

For the flourless chocolate cake layer:

• Bittersweet chocolate
  • Bittersweet chocolate has a cocoa content of about 63% to 72 %. Chocolate with a higher cocoa content gives the cake an intensely satisfying taste.
  • For the best taste, I recommend using chopped bars of high-quality bittersweet chocolate.
  • Our Ultimate Guide to the Different Types of Chocolate gives a great breakdown of the different varieties of chocolate.
  • Substitute: You can use an equal amount of chopped dark chocolate.
• Butter
  • Butter gives the chocolate cake layer lush, rich flavor that enhances the chocolate.
  • Importantly, the butter gives this flourless layer a fudgy texture with a thin, wonderfully crackly crust.
  • Substitute: You can use an equal amount of melted coconut oil.
• Vanilla extract
  • Vanilla extract adds a necessary but subtle sweetness and balance to the flavor of chocolate.
  • Make your own vanilla and other extracts with my simple homemade extract recipes.
  • Substitute: You can use almond extract instead of vanilla extract. Since almond extract is more potent, use half the amount (use 1 teaspoon/5ml here).
• Salt
  • This is just a small amount of salt, but don’t leave it out—it’s crucial. Salt brings out flavor; without it, the cake will taste flat.
• Eggs
  • The egg yolks give the cake richness and moisture and contribute to its custardy center.
  • Whipped egg whites give the souffle cake layer its characteristic light structure.
  • When baking with eggs, they incorporate best into other ingredients when they are at room temperature. Here’s the best way to warm up cold eggs.
• Granulated sugar
  • Sugar not only sweetens the souffle cake base layer, but it also adds moisture.
  • Don’t cut back on the sugar, or your cake may come out dry.
  • Substitute: 
    • Use an equal amount of brown sugar instead of the granulated sugar.
    • You can also use honey or maple syrup. Use  3/4 of the amount of granulated sugar, which would be 1/2 cup (4 fl oz/120 ml) of honey or maple syrup.

For the bittersweet chocolate mousse layer:

• Bittersweet chocolate
  • The addition of cream, eggs, and sugar will mute the chocolate flavor, so choosing chocolate with a higher cocoa content will not taste bitter but result in pure, sweet chocolate flavor.
  • Substitute: You can use an equal amount of chopped dark chocolate.
• Water
  • Water in the mousse ensures that the mousse has a perfectly silky texture.
• Unsweetened cocoa powder
  • Bar chocolate combines cocoa powder and cocoa butter, but cocoa powder is ground cocoa solids.
  • Adding cocoa powder to the bittersweet chocolate in the mousse creates a deep, well-rounded chocolate flavor.
• Heavy whipping cream
  • We use heavy cream or heavy whipping cream (with at least 36% fat) to create the mousse in this recipe.

For the white chocolate mousse layer:

• Powdered gelatin
  • White chocolate mousse needs gelatin to set properly. Without it, it will be too soft.
  • Substitute: You can use 3/4 of a sheet of gelatin instead of the powdered gelatin.
• Water
  • Water in the mousse ensures that the mousse has a perfectly silky texture.
• White chocolate
  • When baking with white chocolate, always use good quality white chocolate bars, not white baking chips or melts (which are actually not white chocolate).
  • Baking chips will not melt smoothly and won’t yield the desired results for this recipe.
• Heavy whipping cream
  • Check the label on your cream to make sure that you have cream with the correct fat content. Any less, and you will have difficulty whipping the cream to the correct consistency.
• Shaved dark chocolate for garnish

How to Make this Chocolate Mousse Cake Recipe

Flourless Chocolate Cake Layer

1. Preheat the oven to 325°F (165°C) and butter a 9-inch (23cm) springform pan. Set aside.
2. Melt the chocolate: 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. Add the egg yolks: Whisk the egg yolks in the cooled, chocolate mixture and set aside.
4. Whip the egg whites: 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. Fold in the egg whites: 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. Bake the cake: 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).

Bittersweet Chocolate Mousse

7. Melt the chocolate: 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.
8. Whip the cream and fold it in: Once cooled, whip the cream on high speed to medium-soft peaks, and then fold into the chocolate mixture until evenly combined.
9. Chill the mousse: Spread the bittersweet chocolate mousse over the cooled chocolate cake and refrigerate while you make the top layer.

White Chocolate Mousse

10. Bloom the gelatin: In a small bowl add the water and sprinkle over the gelatin without stirring. Let bloom for 5 minutes to set.
11. Melt the chocolate: 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.
12. Whip the cream and fold it in: 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.
13. Chill the cake: 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.

Serve the Chocolate Mousse Cake

14. Remove from pan: 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!

Gemma’s Pro Tips

• 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.

Make Ahead and Storage Instructions

• Make ahead tips:
  • The base cake layer for this chocolate mousse cake recipe can be made up to 2 months in advance, wrapped well, and frozen.
  • When you are ready to assemble the rest of the cake, you don’t need to defrost the first layer.
  • Simply layer the mousse on top, and the cake will defrost in the refrigerator as the mousse chills and sets.
  • This cake can be made and stored, well wrapped and refrigerated in its springform pan for up to three days.
  • You can add the final garnishes the day you serve the cake.
• How to store leftovers: Put the leftover cake in an airtight container or wrap it well and store it in the fridge for up to three days.

FAQs

Can I make this without a springform pan?

• In a pinch, you can line the bottom and sides of a cake pan that is at least 3 inches high (this is a tall cake) with a large piece of foil.
• When your cake is chilled and set, carefully use the foil to lift the cake from the pan and peel off the foil.
• You can use a knife or offset spatula to smooth the sides.

I can’t get my egg whites to whip to soft peaks. What should I do?

• I whip a lot of egg whites, and this happens to me from time to time.
• Sometimes, it matters a lot, and you need to start over with fresh eggs, but for this particular recipe, it will be okay. Just fold in the whites and proceed with the recipe.

What if my cream doesn’t whip?

• Check the fat content of the cream—it should be at least 36% fat to whip properly.
• Also, the cream must be cold (cooler than 50°F (10°C) in order to whip up nice and fluffy.

My white chocolate never melted – it just looks dry and lumpy. What’s wrong?

• What you are using isn’t actually white chocolate, and it won’t work in this recipe.
• Actual white chocolate is made with cocoa butter solids and is sold in bar form. I do not recommend white chocolate chips or melts.

I mixed my gelatin into the white chocolate mixture and lumpy bits of gelatin in the mixture. What should I do?

• Return the mixture to the double boiler and warm gently until all of the gelatin has melted.
• Let cool completely before adding to the whipped cream.

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