Introduction

This Triple Chocolate Mousse Cake is a decadent dessert perfect for chocolate lovers. It features a rich brownie base layered with silky chocolate mousse and topped with a smooth ganache. This elegant cake is impressive yet surprisingly approachable for home bakers.

A single slice of three-layered chocolate cake sits on a white plate with blue radial lines and a thin gold rim, placed on a white marbled surface. The bottom layer is a dark, moist chocolate cake with a slightly crumbly texture. The middle layer is a light, creamy milk chocolate mousse, smooth and fluffy in appearance. The top layer is a thick, shiny, dark chocolate ganache with a glossy finish. A silver fork gently lifts a small bite from the left side of the cake slice, showing the clean separation of the layers. In the corner of the image, a whole strawberry with green leaves rests on a matching white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces unsweetened chocolate (coarsely chopped)
½ cup unsalted butter (cut into pieces)
1 cup granulated sugar
3 large eggs (room temperature)
1 tablespoon pure vanilla extract
1 cup all-purpose flour
3 tablespoons Dutch-process cocoa powder
½ teaspoon salt
¾ teaspoon gelatin powder
1 tablespoon water
6 ounces semisweet chocolate (coarsely chopped)
1 ½ cups heavy cream (cold), divided
2 tablespoons granulated sugar
1 tablespoon unsalted butter
9 ounces semisweet chocolate (coarsely chopped)

Instructions

Step 1: Preheat the oven to 350ºF. Spray the bottom and sides of an 8-inch springform pan with nonstick spray. Line the bottom and sides with parchment paper and spray the paper lightly.
Step 2: In a medium saucepan over medium-low heat, melt the unsweetened chocolate and butter together, stirring constantly until smooth. Remove from heat and whisk in the sugar. Let cool slightly so it’s warm but not hot.
Step 3: Whisk in the eggs and vanilla until combined. Sift the flour, cocoa powder, and salt into the chocolate mixture. Fold gently with a rubber spatula until no dry streaks remain; avoid overmixing.
Step 4: Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack or refrigerate for 15-20 minutes.
Step 5: For the mousse, sprinkle gelatin over water in a small bowl and let stand for 5 minutes. Place semisweet chocolate in a medium bowl.
Step 6: In a small saucepan, combine ½ cup cream and sugar. Heat until simmering and sugar dissolves. Remove from heat and stir in gelatin until dissolved. Pour the cream mixture over the chocolate and whisk until smooth. Cool to room temperature, stirring occasionally.
Step 7: Whip the remaining 1 cup cold cream with an electric mixer until medium to stiff peaks form. Whisk one-third of the whipped cream into the chocolate mixture, then gently fold in the rest with a spatula until smooth and streak-free.
Step 8: Spread the mousse evenly over the cooled brownie layer. Refrigerate while you prepare the ganache.
Step 9: To make the ganache, heat ¾ cup cream and butter in a saucepan over medium-high heat. Remove just before boiling. Pour over 9 ounces chopped semisweet chocolate in a heatproof bowl. Stir until melted and smooth; let cool until no longer warm.
Step 10: Spread ganache evenly over the mousse layer. Refrigerate for about 1 hour until set.
Step 11: Remove the springform pan sides and carefully peel off the parchment paper. Transfer the cake to a serving platter. Serve chilled, optionally with whipped cream or fresh berries.

Tips & Variations

For a more intense chocolate flavor, use a mix of semisweet and bittersweet chocolate in the mousse and ganache.
Make sure eggs are at room temperature to help them blend smoothly into the chocolate mixture.
Use Dutch-process cocoa powder for a richer, smoother chocolate taste in the brownie layer.
Refrigerate the cake for at least 4 hours or overnight for the best texture and flavor development.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 10 minutes to soften slightly. Leftovers can be gently reheated at low temperature, but it’s best enjoyed cold.

How to Serve

A slice of three-layer chocolate cake sits on a white plate with soft blue radial patterns; the bottom layer is a dark, moist chocolate cake, above it is a smooth medium brown chocolate mousse, with a glossy dark chocolate ganache forming the shiny top layer. A silver fork is inserted into the cake from the left, with its tines partially inside the mousse layer. The plate rests on a white marbled surface, and a bit of a strawberry can be seen on another white plate at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from resting and can be made a day ahead. Just cover and refrigerate it until ready to serve.

What if I don’t have gelatin powder?

You can substitute with gelatin sheets by blooming them according to package instructions. Alternatively, for a softer mousse, you can omit gelatin but the mousse may be less firm.