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This triple chocolate mousse cake is rich, smooth, creamy and full of flavor. It features layer of chocolate souffle cake, rich chocolate mousse and white chocolate mousse on top. Garnished with chocolate ganache and berries. Great for any occasion and celebration. Perfect for chocolate lovers!
Valentine’s Day is just two days away. It is the perfect time to share this Triple Chocolate Mousse Cake recipe with you.
I originally posted it back in 2014, look at the photo below? The new ones look so much better, don’t they?
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| Triple Chocolate Mousse Cake |
I’ve made this Triple Chocolate Mousse Cake multiple times after I originally posted it 4 years ago and I’ve made some imporovements.
This gorgeous cake features not one, but two layers of decadent chocolate mousse and rich and tasty layer of flourless chocolate cake on the bottom.
Made with simple, easy to find ingredients, it is perfect for chocolate lovers and home cooks.
Triple Chocolate Mousse Cake
This Triple Chocolate Mousse Cake Recipe is almost “no bake”.
The only baked layer is the bottom one, the flourless chocolate souffle.
I do have another version of this cake, where there are three layers of mousse on top of an Oreo crust and I’m planning to share it in the future.
There also is a popular No Bake Three Chocolate Bundt Cake Recipe on my blog, that you may want to try as well.
You may also like this Chocolate Mousse Bundt Cake or Chocolate Mascarpone Cheesecake recipes.
This Triple Chocolate Mousse Cake Recipe is one of the easiest cake recipes I’ve made.
It may look fancy, sophisticated and time consuming, but it actually isn’t! It is pretty straight forward and quick to make, as long as you have all the ingredients necessary and follow my instructions.
I used gelatin to stabilize and set both the chocolate and white chocolate mousse layers.
The recipes for them are super simple, and all you need to do is layer them on top of the flourless chocolate cake. Refrigerate and let the cake set for at least 2 hours or overnight.
For the flourless chocolate cake layer, I used melted dark chocolate, butter, vanilla, brown sugar and eggs. I’ve tested the recipe with the use of semi-sweet chocolate for the souffle layer and it works great.
The only reason why I prefer using dark chocolate is that the tastes bitter and creates a great balance in the cake, since the middle and top layers are made with semi-sweet and white chocolate.
What kind of chocolate should you use for this Triple Chocolate Mousse Cake?
- I prefer using good quality chocolate like Lindt or Ghirardelli, or even Valrhona, but I’ve tested the recipe with Ghirardelli chocolate chips – (bittersweet, semi-sweet and white chocolate chips) and those work well.
What is the best pan to layer and assemble this Triple Chocolate Mousse Cake?
- I own a lot of springform pans and I don’t have a favorite one. Funny that I just realized that I hate them all for various reasons! Mainly leaking and marks that they leave on my cakes.
- When I originally posted this Triple Chocolate Mousse Cake recipe back in 2014, I made it in a 10-inch springform pan.
- This time I made a smaller, but taller cake, by using an 8-inch cake pan with a removable bottom. I love this pan, see links at the end of the post, if you decide to look at it. Mo marks and leaks, it is just the perfect pan for layered cakes and entremet style cakes.
What is the best way to decorate a Triple Chocolate Mousse Cake?
This cake is pretty and tastes delicious without any kinds of topping or garnishing, but here are some options, if you decide to take the extra step and decorate it:
- drizzle with chocolate ganache
- top with chocolate shavings
- hopped nuts
- top with fresh fruit (like berries of your choice)
This Triple Chocolate Mousse Cake is rich, delicious and perfect for any celebration, like holidays, birthdays and even Valentine’s Day!
Triple Chocolate Mousse Cake
Ingredients
For the bottom layer: (flourless chocolate soufle)
- 6 tbsp butter
- 7 oz dark chocolate, (finely chopped or chocolate chips, semi-sweet chocolate can be used
- 1 1/2 tsp vanilla extract
- 4 large eggs, (separated yolks from egg whites)
- 1/8 tsp salt
- 1/3 cup packed brown sugar
For the middle layer:
- 2 1/2 tsp plain gelatin
- 4 tbsp cold water
- 7 oz semi-sweet chocolate
- 1 1/2 cups heavy cream
- 1 tbsp sugar
- 1/8 tsp salt
For the top layer: (white chocolate)
- 2 1/2 tsp plain gelatin
- 4 tbsp cold water
- 6 oz white chocolate, (finely chopped or chocolate chips)
- 2 cups heavy cream
For the chocolate ganache (optional):
- 4 oz semi sweet chocolate , (chopped, or use chocolate chips)
- 1/4 cup heavy cream
Instructions
For the bottom layer: (flourless chocolate soufle)
- Preheat oven to 325 F. Place rack in the middle.
- In a bowl, over a double boiler melt butter and chocolate. Mix well. Let mixture cool for 5 minutes. Whisk in the vanilla and egg yolks.
- In a bowl beat egg whites with the salt for 1 minute. Add brown sugar and beat until soft peaks form (for about 2 minutes). Be careful not to reach stiff peaks, since this will change the texture of the cake and make it more dry.
- Using a rubber spatula fold in egg whites into the chocolate-egg yolk mixture.
- Transfer batter to a greased springform pan (or a cake pan with removable bottom) and smooth the top. I used 8 ” round springform pan. Bake for 25-30 minutes, until toothpick inserted comes out clean. Take out of the oven and cool completely. You may have a nice crust on top of the cake. You can leave it as it is or level it with a serrated knife.
For the middle layer:
- In a small bowl combine water and gelatin and set aside.
- In a bowl over a double boiler melt chocolate. Set aside.
- Using an electric mixer whip cream, salt and sugar on medium speed for 30 seconds until the mixture thickens. Then increase the speed to high and whip until soft peaks form or for 1 minute.
- Gently fold melted chocolate into the whipped cream using a rubber spatula until no white streaks remain. Liquify the gelatin over a double boiler and add to the mousse by quickly beating it into it.
- Spoon mixture into the prepared pan, over cooled bottom layer. You can line the walls of the pan with Acetate Film.
- Smooth top and chill cake, while preparing the top layer.
For the top layer: (white chocolate)
- In a small bowl sprinkle gelatin over water and set a side.
- Place white chocolate in a bowl and set a side.
- Bring 1 cup of heavy cream to simmer. Add gelatin and whisk until fully dissolved. Pour mixture over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.
- In a bowl whip the remaining 1 cup of heavy cream for 30 seconds, on medium speed, until it thickens. Then increase speed to high and whip it for another minute, until soft peaks form.
- Using a rubber spatula fold whip cream into the white chocolate mixture.
- Very carefully spoon batter into the springform pan, over the chilled middle layer.
- Smooth top. Chill for at least 3 hours or overnight.
- Run knife around edges of pan and remove sides. Garnish with chocolate sauce, chocolate shavings, chocolate ganache or fresh fruit (berries).
- Enjoy!
For the chocolate ganache (optional):
- Heat cream until it starts boiling. Pour over the chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Let it cool a little, then drizzle along the edges of the cake.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Chocolate Mascarpone Cheesecake Recipe
Hi! I’m a big fan. This may be a dumb question, but how do I cool the souffle and how long will it take? Thanks!
Hi Ronaldo,
This souffle has to cool at room temperature and then you need to refrigerate it for at least 1 hour, before you add the next layers.
All of your cakes are so perfectly sliced without any drag from one layer to another. I use a very thin sharp knife, washed and dried after each cut, but often there is the inevitable bit of smudge which makes for a flawed presentation. Please share your secret.
Hi Chrisse,
I use a sharp knife as well and also try not to push hard, very carefully and gently drag it down, then wipe the knife after each slice. It takes some practice though and to be honest mine aren’t always perfect 🙂 Thanks for your nice comment!
Hi! Looks great! How far ahead can I make this cake? Am planning to serve in a week’s time. Thanks!
Thanks Lisa!
While I have not done this, I’m pretty sure you can freeze the cake (without the ganache on top) and then defrost overnight in the fridge for when you need to serve it. Otherwise I don’t recommend keeping it in the fridge for up to a week.