Name: Triple Layer Chocolate Mousse Cake
Prep time: 45 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup buttermilk; ¼ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; ½ cup boiling water; 6 ounces dark chocolate, chopped; 1 cup heavy cream (divided); 2 large egg yolks; ¼ cup granulated sugar; 1 teaspoon vanilla extract; 6 ounces white chocolate, chopped

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Why You’ll Love This Recipe

The Triple Layer Chocolate Mousse Cake delivers three delicious layers of chocolate goodness. The rich, moist chocolate cake is complemented by dark chocolate mousse and white chocolate mousse, creating a delightful contrast of flavors and textures. This cake is perfect for special occasions, or even just to treat yourself. It’s simple to make, yet the results are absolutely stunning. Whether you’re serving it for a birthday, holiday, or dinner party, it’s sure to be a hit!

Ingredients

For the Chocolate Cake:

1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup boiling water

For the Dark Chocolate Mousse:

6 ounces dark chocolate, chopped
1 cup heavy cream (divided)
2 large egg yolks
¼ cup granulated sugar
1 teaspoon vanilla extract

For the White Chocolate Mousse:

6 ounces white chocolate, chopped
1 cup heavy cream (divided)
2 large egg yolks
¼ cup granulated sugar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. Make the Chocolate Cake

In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the boiling water until the batter is smooth.

3. Bake the Cake

Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Dark Chocolate Mousse

In a heatproof bowl, melt the dark chocolate over a pot of simmering water or in the microwave (30-second intervals, stirring in between). Let it cool slightly. In a separate bowl, whip ½ cup of heavy cream to soft peaks. In another bowl, whisk the egg yolks with sugar until pale. Gently fold in the melted chocolate, then fold in the whipped cream. Chill the mousse for about 30 minutes.

5. Prepare the White Chocolate Mousse

Follow the same method as the dark chocolate mousse. Melt the white chocolate and allow it to cool slightly. Whip ½ cup of heavy cream to soft peaks. Whisk the egg yolks and sugar until pale, fold in the white chocolate, and then fold in the whipped cream. Chill for about 30 minutes.

6. Assemble the Cake

Once the cake is completely cool, slice it in half horizontally to create two layers. Place the first layer on a serving plate. Spread half of the dark chocolate mousse over the first layer, then place the second layer of cake on top. Spread the white chocolate mousse over the second layer, smoothing the top.

7. Chill the Cake

Allow the assembled cake to chill in the refrigerator for at least 2 hours to set the mousses.

8. Serve

Once set, slice the cake and serve. Optionally, top with whipped cream and chocolate shavings for extra decoration.

Servings and Timing

Servings: 8 servings
Prep Time: 45 minutes
Total Time: 3 hours (including chilling time)

Variations

Flavored Mousses: Add a splash of vanilla, almond, or coffee extract to the mousse for an extra flavor dimension.
Berry Topping: Add fresh berries like raspberries or strawberries on top of the mousse for a fruity contrast.
Nutty Layers: Add chopped hazelnuts or almonds to the mousse for some crunch and texture.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.
Freezing: The mousse cake can be frozen, though it is best enjoyed fresh. Wrap it well and freeze for up to 1 month. Thaw in the refrigerator before serving.
Reheating: This is a no-bake dessert, so there’s no need to reheat. Simply enjoy it chilled!

FAQs

Can I use a different size cake pan?

Yes, you can use a different size pan, but be sure to adjust the baking time accordingly. For a larger pan, you may need to bake the cake for a little longer.

Can I make this cake in advance?

Yes, this cake can be made up to a day in advance. In fact, chilling the cake overnight can enhance the flavors and help it set perfectly.

Can I use a different chocolate for the mousse?

You can substitute dark chocolate with milk or bittersweet chocolate. Keep in mind that it will alter the flavor profile slightly, but it will still be delicious!

How do I prevent the mousse from separating?

Make sure to fold the mousse ingredients gently, and be careful not to overmix the whipped cream into the chocolate. Chilling the mousse also helps it set properly without separating.

Conclusion

The Triple Layer Chocolate Mousse Cake is a luxurious dessert that combines rich chocolate cake with smooth and velvety chocolate mousses. This cake is the perfect choice for special occasions, impressing guests with its beautiful layers and delicious flavors. Easy to make yet spectacular to serve, it’s a dessert that will definitely become a favorite in your recipe collection. Enjoy each bite of this irresistible chocolate lover’s dream!

Triple Layer Chocolate Mousse Cake

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This indulgent Triple Layer Chocolate Mousse Cake features a rich chocolate cake layered with dark and white chocolate mousses, creating a delightful contrast of flavors and textures. Topped with a velvety mousse and perfect for special occasions.

Author: Amy
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 3 hours (including chilling time)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Make the Chocolate Cake: In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
Bake the Cake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Dark Chocolate Mousse: In a heatproof bowl, melt the dark chocolate over a pot of simmering water or in the microwave. Let it cool slightly. In a separate bowl, whip ½ cup of heavy cream to soft peaks. In another bowl, whisk the egg yolks with sugar until pale. Gently fold in the melted chocolate, then fold in the whipped cream. Chill for 30 minutes.
Prepare the White Chocolate Mousse: Follow the same method as the dark chocolate mousse. Melt the white chocolate and let it cool slightly. Whip ½ cup of heavy cream to soft peaks. Whisk the egg yolks and sugar until pale, fold in the white chocolate, and then fold in the whipped cream. Chill for 30 minutes.
Assemble the Cake: Slice the cooled cake in half horizontally. Place the first layer on a serving plate. Spread half of the dark chocolate mousse over the first layer, then place the second layer of cake on top. Spread the white chocolate mousse over the second layer.
Chill the Cake: Chill the assembled cake for at least 2 hours to set the mousses.
Serve: Once set, slice the cake and serve. Optionally, top with whipped cream and chocolate shavings for extra decoration.