Triple Chocolate Mousse Cake

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This triple chocolate mousse cake features layers of moist chocolate cake, creamy chocolate mousse, and a rich chocolate ganache. Each layer is delicious on its own, but together, they create an indulgent chocolate dessert.


1. Can I use a different type of chocolate in this recipe?
Yes, you can use different types of chocolate based on your taste. While the recipe calls for dark chocolate (70% cocoa), you can use semi-sweet or milk chocolate for different flavors.

2. How long can I store the triple chocolate mousse cake?
This cake can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.

3. Can I freeze the cake for later use?
Yes, you can freeze the cake. Wrap it well or place it in an airtight container before freezing. Thaw it overnight in the refrigerator before serving.

4. Can I omit the alcohol in the mousse?
Yes, if you prefer not to use alcohol, substitute Kahlua with brewed coffee or simply leave it out. The flavor will still be delicious.


  1. Room Temperature Ingredients: Make sure your eggs, butter, and cream are at room temperature for a smoother batter and better mixing.
  2. Gentle Folding Technique: When mixing the whipped cream into the mousse, use a gentle folding technique to keep the mousse light and fluffy.
  3. Chilling Time: Chill the cake in the fridge for at least 4 hours or overnight to ensure it sets properly before slicing.
  4. Slicing Technique: Use a sharp knife dipped in hot water and wiped dry between each slice to get clean edges.

Triple Chocolate Mousse Cake

Prep Time 3 hours
Cook Time 30 minutes
Chill Time 5 hours
Course Dessert
Servings 12


**Chocolate Cake:**

  • – 3/4 cup all-purpose flour
  • – 1/2 cup unsweetened cocoa powder
  • – 1 cup granulated sugar
  • – 1 teaspoon baking soda
  • – 1/2 teaspoon baking powder
  • – 1/2 teaspoon salt
  • – 1/4 cup melted butter
  • – 1/2 cup buttermilk
  • – 1 egg
  • – 1 teaspoon vanilla extract
  • – 1/2 cup warm water

**Chocolate Mousse:**

  • – 14 ounces dark chocolate 70% cocoa, chopped
  • – 2 tablespoons butter
  • – 1/4 cup Kahlua or brewed coffee
  • – 3 large eggs separated
  • – 1/4 cup granulated sugar
  • – 1 teaspoon unflavored gelatin
  • – 3 tablespoons water
  • – 1 1/2 cups heavy whipping cream divided

**Chocolate Ganache:**

  • – 4 ounces dark chocolate 70% cocoa, chopped
  • – 4 tablespoons butter
  • – 1/2 teaspoon vanilla extract
  • – 1/4 teaspoon kosher salt
  • – 1/2 cup heavy whipping cream


**Chocolate Cake:**

  • Preheat the oven to 350°F.
  • Line a 9” springform pan with parchment paper and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • Add the melted butter, buttermilk, egg, vanilla, and warm water. Mix until combined.
  • Pour the batter into the prepared pan.
  • Bake for 45 minutes or until a toothpick comes out clean. Let it cool.

**Chocolate Mousse:**

  • In a double boiler, melt the chopped dark chocolate, butter, and Kahlua over medium heat. Set aside to cool slightly.
  • In a stand mixer, whip the egg whites on medium speed until foamy. Gradually add the sugar and whip until medium peaks form.
  • Bloom the gelatin in the water for at least 5 minutes.
  • Whip the egg yolks until pale and fold them into the chocolate mixture.
  • Warm 1/2 cup of heavy cream and mix in the gelatin. Fold this into the chocolate mixture.
  • Fold the whipped egg whites into the chocolate mixture.
  • Whip the remaining 1 cup of heavy cream to soft peaks and fold into the chocolate mixture.
  • Pour the mousse over the cooled cake in the springform pan. Spread evenly and cover with plastic wrap. Chill for at least 4 hours or overnight.

**Chocolate Ganache:**

  • Place the chopped chocolate, butter, vanilla, and salt in a bowl.
  • Heat the heavy cream until just before boiling and pour over the chocolate mixture. Let sit for 2 minutes, then stir until smooth.
  • Let the ganache cool slightly, then pour over the chilled mousse cake. Chill for about 30 minutes until set.


  • Run a knife along the edges of the springform pan and remove the outer ring.
  • Slice and serve the cake.

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