Triple Chocolate Mousse Cake
I have been tempted by Triple Chocolate Mousse Cake for well over three years now. I’ve seen a variety of recipes in a number of different places and have bookmarked it and doggy-eared it countless times. One day last week, my Chief Culinary Consultant mentioned that it had been awhile since I had made a big ol’ fancy cake. A show-stopper, as it were. Challenge accepted. I sifted through my notes, spreadsheets and cookbooks to see what I might want to bake up, when a page from a long-gone Cook’s Illustrated magazine fell out of a binder. The Triple Chocolate Mousse Cake. It was destiny.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
This triple layer cake is the trifecta of chocolate deliciousness. The bottom layer is a flourless chocolate cake… the middle layer is a light dark chocolate mousse… and the top layer is an even lighter white chocolate mousse. The combination of the three is rich, intensely flavorful and silky smooth. It’s a fabulous dessert to pair with coffee and enjoy slowly, lingering over each bite.
This cake is the holy grail for any chocolate lover. It takes a bit of time, but the assembly is relatively easy and absolutely, 100% worth it. You owe yourself this treat!
One year ago: Oatmeal-Raisin Ice Cream
Two years ago: How To Make a Rainbow Cake
Four years ago: Polenta Pizza
Triple Chocolate Mousse Cake
Ingredients
For the Bottom Layer
- 6 tablespoons unsalted butter, cut into 6 pieces, plus extra for greasing pan, (3 ounces )
- 7 ounces (198.45 g) bittersweet chocolate, finely chopped
- ¾ teaspoon (0.75 teaspoon) instant espresso powder
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 4 eggs, separated
- Pinch salt
- ⅓ cup (73.33 g) light brown sugar
For the Middle Layer:
- 2 tablespoons cocoa powder, preferably Dutch-processed
- 5 tablespoons hot water
- 7 ounces (198.45 g) bittersweet chocolate, finely chopped
- 1½ cups (357 ml) cold heavy cream
- 1 tablespoon granulated sugar
- ⅛ teaspoon (0.13 teaspoon) table salt
For the Top Layer
- ¾ teaspoon (0.75 teaspoon) powdered gelatin
- 1 tablespoon water
- 6 ounces (170.1 g) white chocolate chips, (1 cup )
- 1½ cups (357 ml) cold heavy cream
Instructions
- Make the Bottom Layer: Preheat oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan that is at least 3 inches high.
- Melt the butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes. Whisk in the vanilla and egg yolks; set aside.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add the remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through. Whisk one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula.
- Bake until the cake has risen, is firm around the edges, and the center has just set but is still soft (the center of cake will spring back after pressing gently with your finger), 13 to 18 minutes. Transfer the pan to a wire rack to cool completely, about 1 hour. (The cake will collapse as it cools.) Do not remove the cake from the pan.
- Make the Middle Layer: Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.
- Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon the mousse into the springform pan over the cooled cake and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.
- Make the Top Layer: In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).
- In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
- The cake can be made up to 1 day in advance and refrigerated. Remove the cake from the refrigerator and let sit at room temperature for 45 minutes before releasing it from the pan. Garnish the top of cake with chocolate curls or dust with cocoa, if desired. Run a thin knife between the cake and side of the springform pan, then remove the side of pan. Cut into slices and serve. (For clean slices, dip a sharp knife into hot water and wipe dry between cuts.)
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’ve tried it and it’s simply delicious. two friends want me to bake them one cake for Passover. Would you have an idea how much I should charge? Thanks.
Hi Carmen, I’m so glad you enjoyed it! Aw that’s really totally up to you – maybe figure out how much you’ll spend on ingredients and then go from there?
I always tripe the cost of my ingredients.
Another method is to use this formula:
Cost + 1/3 + your time (at an hourly rate you want to charge)
Hi! I made your Triple Chocolate Mousse Cake for our book club dessert/going away cake/gluten free cake last nght. One of the ladies said it was the best dessert she’s ever eaten! While it did take some time to make, the directions were spot on and it came together easily. One question: I’m not sure if I overbaked the first layer…what would you say is the correct texture? Mine was a bit like a dense, creamy brownie. Thank you for your website…loving the recipes.
Hi Lisa, I’m so thrilled to hear this was such a hit! I would say that your description of the bottom layer of a dense, creamy brownie is spot-on.
I just baked a bottom cake and it rise well but shrink which is fine. but the center got cracked. Is it supposed to be cracked?
Did you use a springform pan or regular 9×3 pan?
I honestly can’t remember if mine cracked at all or not (mine did shrink). I used a springform pan.
Have you tried freezing the cake? Am making a lot of desserts for a party and it would be great if I could have this in the freezer ready to go.
Hi Valerie, I have not tried freezing this particular cake, but I think it would freeze well.
Hi, it was my first time to make this cake for my son’s birthday. I made it into 2 little ones. One with dusting of cocoa powder for topping and the other one with ganache. They turned Out really good. My kids like them. My work was messy n ended up with
hardly visible layers. Need more practice. You did a very good job and thank you very
much for sharing.
Hello Good Day! its a yummy recipe thanks for sharing.i have a question in step 1. when i remove the cake from the oven and let it sit in the wire rack to let it cool down for an hour.i notice the cake begin to collapse and it shrink. it look like a trapezoid shape.want went wrong.thanks!
The bottom layer does shrink in a bit from the sides of the pan, but it should not change shape. As for collapsing in the center, that is normal and noted in the instructions.
My Dear Brown Eyed Baker…Thank you for turning us on to this cake. It just disappears leaving only flavor behind. The flavor is wonderful!! It rivals any high end restaurant. Making it was not difficult and not terribly time consuming and I believe the 2nd time will be quicker. YUM!
Cook’s Illustrated is the best!! They are my go-to for EVERY recipe. But this one is a show-stopper, and one of my favorite recipes to make! It is really easy as long as you have the tools and materials; it just takes time. Thanks for posting the recipe here – now I can pin it for east electronic access!!
Hi Michelle, was googling for vanilla chocolate mousse cake which I love and came upon your recipe. I just got my first Kitchen Aid Stand Mixer and will make this for my first recipe. Since I have seen people have these issues, do you know approx how long you beat the egg whites before they form peaks? in your instructions for the crust it says 30+15 then 1 minute longer so would it be somewhere close to 2 minutes all together before they egg whites for stiff peaks? prob going to make this for New Years Eve for like 20 some odd people lol! just want to make sure I do certain things right preventively:) Hope it turns out well!!!!
Hi Debbi, It all depends on the power of your mixer, but yes, 1 to 2 minutes is generally how long it will take.
Do you need to use the gelitan for the white chocolate part ?
HI Ashley, Yes, you need to use gelatin for the white chocolate layer.
I would LOVE to make this! I am wary though, since I live @ elevation 6035 ft. Baking up here is a real headache… How would you adjust this recipe for altitude?? I think I would sneak some Chambord into the bottom layer! :)
I don’t have a specific conversion for high altitude, but these tips might help! https://www.browneyedbaker.com/high-altitude-baking/
Today I made this wonderful cake for my husband’s birthday. It was awsome. Thanks for the great recipe.
Hi there, I’m wondering how the cake batter for the bottom layer doesn’t just leak out of the springform pan? I know that my pan definitely leaks, because I wanted to use it for a regular cake once, so I filled it with water to test and it all came pouring out. Is this just because I have a crappy pan? I’ve only ever used it to bake cheesecakes with crusts
Hi Vincenza, Your pan should definitely not leak! I would invest in a better springform pan.
Thanks for the response! Any recommendations for springform pans?
You’re welcome! I would recommend this one: http://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000237FSA&linkCode=as2&tag=broeyebak-20&linkId=5AB5SEGKXDZOS5X2
Hi! I do not find any temperature stated in your recipe in baking the bottom layer of the triple chocolate mousse cake. May I know at how much degree you baked the bottom layer?
Hi Iris, It is the first sentence in step #1 – 325 degrees F.
This was a great recipe! I made this for my favorite aunt when she came into town -everyone was impressed! The white chocolate layer of mine was pretty soupy, too, when I made it, so I placed it in the refrigerator for 1/2 an hour and it firmed up nicely. After that, I was able to scoop it onto the top. It wasn’t as beautiful as the picture, but it wasn’t horrible looking and it tasted awesome (and I don’t like white chocolate!) Thank you for posting this great recipe!
I thank you for this recipe! Cooks Illustrated has it blocked and require a credit card (for the ‘free trial’) NOPE! Not going there… In any case, I would LOVE to make this! I am wary though, since I live @ elevation 6035 ft. Baking up here is a real headache… How would you adjust this recipe for altitude?? The ingredients are too nice to botch it on ‘trial and error.’
Hi Michelle my comment is about two years late but I hope you’ll respond! I tried out the receipt was lovely but the presentation didn’t turn out as expected. After spooning the white layer the dark chocolate brown layer didn’t stand out. So it looks like white mousse cake! What could have gone wrong ? I let the mousse refrigerate before layering them. Thanks!
Hi Pooja, The chocolate layer may have shrunk a bit, causing the white layer to slip down below.
It was Sunday night when the birthday party was. I spent Friday making the Mousse Cake and I have to tell you it really wasn’t as hard as I thought it was going to be. If any of you reading this think it might be too hard to make, then stop and think again, it’s not, and the ooohs and aaaahs you get from you guests as they tuck into the Mousse Cake are something else. It truly is a magnificently sinful cake.
Thank you so much – Creator.
Pinned! :)
https://www.pinterest.com/zoozem/cakes/
Wow!
Turned out beautifully…I made it for Easter. I have even just used your mousse for different things, brownie trifles and without the base. It’s amazing!
Thank you! Great blog btw too. :) Keep it up! xx
Attempting this delicious looking cake for a friend’s birthday. I just finished the first layer and found I had to keep in the oven for 20 or so minutes as it wouldn’t set. Finally pulled it out and let cool for the hour. It appears undercooked in the middle-is that normal? I’m worried I wrecked it before I even got to the second layer. :(
Hi Lise, The bottom layer should be like a flourless chocolate cake… seeming a little underdone should be okay.
I have made this cake twice. The first time it went well, the second time the bottom layer significantley shrunk toward the middle. Why? I saved the day by using a pastry bag to pipe the chocolate mouse all around; but I think that the flourless cake should not have shrunk as much while the cake fell, which I expected.
Thanks in advance for any help
Richard
Hi Michelle,
Congratulations on your bundle of joy!
What temperature should the bottom layer be baked at?
Thank you! :) The bottom layer should be baked at 325 degrees F (in step #1).
Hello! I made this cake a couple days ago and it was absolutely fantastic. Everyone loved it. The only problem I had was that the bottom layer shrunk while cooling, and ended up not being visible when I added the mousse. Do you know how to prevent this? Thank you!
Hi Agostina, Mine did the same thing in some spots, I don’t know that there is a way to prevent the shrinkage.
Hey! I am in Europe and will attempt to make this cake, but I can’t find the powdered gelatin…. Do you know how many of the leaf gelatin I need to use to be equivalent to the 3/4 in the recipe?? Thanks
Hi Brit, Unfortunately, I do not know :(
It’s such a beautiful and delicious dessert! Thank you for the recipe it’s amazing!
I made it today and everyone was in heaven :)
I made this today for New Year’s Eve. I’m hopefuls to will set up well but the white layer doesn’t look nearly as smooth as yours. How did you get that smooth consistency? Maybe I overwhipped the cream?? Thanks, you are my go to source for desserts!
Hi Amy, Without actually seeing yours, it would be hard to tell what might have gone wrong. It is possibly to over whip cream, though, which makes it curdle a bit.
Curious about what pan you used. Cooks Illustrated calls for a 9.5 inch pan with sides at least 3 inches high (odd size!). You call for a 9X3 pan. Did it all fit in the 9 inch pan? What brand did you use?
Yes, it did fit in the 9-inch pan. I used a Parrish Magic Line pan.
Turns out, for me, anyway, the cake shrinks a bit as it cools, leaving a gap between it and the pan. So I built a collar of waxed freezer paper to finish construction. Crushed candy cane garnish is definitely the way to go, I discovered! Pretty and sparkly in low light, and a nice crunch and zing to contrast the rich smooth cake.
http://tinyurl.com/mhwqn59
I’ve made this a couple of times, and to get around the shrinkage of the bottom layer when layering on the mousse, I butter a long piece of parchment and encircle the bottom layer, between the cake and the sides of the pan, like the collar for a soufflé. When the sides of the springform are removed, I peel off the parchment . The layers should be neat and distinct.
Michelle, thank you for the recipe. Can’t wait to try it this holiday season. Is the 7oz chocolate measured by weight or volume? Thank you.
Hi Angie, By weight.