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Decadent Triple Chocolate Mousse Cake

A rich and indulgent dessert featuring layers of bittersweet, milk, and white chocolate mousse, topped with a moist chocolate cake base. Perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chocolate Mousse Layers
  • 8 ounces bittersweet chocolate, chopped
  • 8 ounces milk chocolate, chopped
  • 8 ounces white chocolate, chopped
  • 4 large eggs, separated
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • a pinch salt
For the Cake Base
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Method
 

Make the Cake Base
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, mix together the flour, cocoa powder, baking powder, and salt until combined.
  3. In a separate bowl, whisk the sugar, eggs, milk, vegetable oil, and vanilla extract until frothy.
  4. Combine the wet and dry mixtures, stirring until smooth.
  5. Pour the batter into the prepared pan and bake for about 25-30 minutes.
  6. Allow the cake to cool completely.
Prepare the Chocolate Mousse
  1. Melt the bittersweet chocolate in a heatproof bowl over simmering water or in the microwave. Let it cool slightly.
  2. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy.
  3. Stir in the melted chocolate and vanilla extract.
  4. In another bowl, whip the heavy cream until soft peaks form and fold into the chocolate mixture.
Layer it Up
  1. Divide the mousse into three bowls. Add melted milk chocolate to the first bowl and white chocolate to the second.
  2. Begin layering the mousse into a clean dish: start with bittersweet chocolate mousse, followed by milk chocolate, then white chocolate.
  3. Repeat until you’re out of mousse and top with the cooled cake layer.
Chill Time
  1. Refrigerate the entire cake for at least 4 hours or overnight.

Notes

If your chocolate seizes while melting, add a spoonful of vegetable oil. Get creative with the layers; fruits can add a refreshing twist. Store leftovers in the refrigerator, covered for 3-4 days. This cake can be made a day in advance for better flavor.