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Triple Chocolate Mousse Cake Recipe

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4.4 from 138 reviews

This Triple Chocolate Mousse Cake is a decadent dessert featuring a rich chocolate brownie base, a smooth and airy chocolate mousse layer, and a glossy chocolate ganache topping. Perfect for chocolate lovers, this cake combines multiple textures and chocolate intensities in a beautifully elegant presentation.

Ingredients

Scale

Brownie Base

  • 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

Mousse

  • ¾ teaspoon gelatin powder
  • 1 tablespoon water
  • 6 ounces semisweet chocolate, coarsely chopped
  • 1 ½ cups heavy cream, cold, divided
  • 2 tablespoons granulated sugar

Ganache

  • ¾ cups heavy cream
  • 1 tablespoon unsalted butter
  • 9 ounces semisweet chocolate, coarsely chopped

Instructions

  1. Prepare the brownie base: Preheat your oven to 350ºF (175ºC). Lightly spray an 8-inch springform pan with nonstick spray, then line the bottom and sides with parchment paper and spray again for easy removal later.
  2. Melt chocolate and butter: In a medium saucepan over medium-low heat, stir together the unsweetened chocolate and unsalted butter until smooth and melted. Whisk in the granulated sugar, then set aside to cool slightly—warm but not hot.
  3. Add eggs and vanilla: Once the chocolate mixture has cooled, whisk in the eggs and vanilla extract until fully combined.
  4. Mix dry ingredients: Sift the all-purpose flour, Dutch-process cocoa powder, and salt over the chocolate mixture. Fold gently with a rubber spatula until no dry streaks remain, taking care not to overmix.
  5. Bake the brownie: Spread the batter evenly in the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack, or chill in the refrigerator for 15-20 minutes.
  6. Bloom gelatin: In a small bowl, sprinkle gelatin powder over water and let it stand for 5 minutes to soften.
  7. Make the chocolate mousse base: Place the semisweet chocolate in a medium bowl. Heat ½ cup of heavy cream and 2 tablespoons sugar in a small saucepan over medium-high heat until it simmers and sugar dissolves. Remove from heat, add the softened gelatin, and stir until dissolved. Pour this hot cream mixture over the chocolate and whisk until smooth. Let cool to room temperature while stirring occasionally; mixture will thicken slightly.
  8. Whip remaining cream: Using a stand mixer fitted with a whisk or a handheld mixer, whip the remaining 1 cup cold heavy cream at medium speed until it begins to thicken (~30 seconds). Increase to high speed and whip until soft to medium stiff peaks form (30 to 60 seconds).
  9. Fold mousse: Whisk ⅓ of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream with a rubber spatula until evenly combined and no streaks remain.
  10. Assemble mousse layer: Spread the mousse evenly over the cooled brownie layer in the springform pan. Refrigerate while preparing the ganache.
  11. Prepare ganache: Heat ¾ cup heavy cream and 1 tablespoon butter in a medium saucepan over medium-high heat. Remove just before boiling. Place 9 ounces semisweet chocolate in a heatproof bowl and pour the hot cream mixture over it. Stir until the chocolate is completely melted and smooth. Allow it to cool until not warm to the touch.
  12. Top with ganache and chill: Spread the cooled ganache evenly over the mousse layer. Refrigerate the cake for about 1 hour or until the ganache is set.
  13. Serve: Remove the sides of the springform pan and carefully peel off the parchment paper. Transfer the cake to a serving platter. Serve chilled, optionally garnished with whipped cream or fresh berries for an extra special touch.

Notes

  • Ensure eggs are at room temperature before mixing to achieve smooth batter.
  • Do not overmix the brownie batter to keep it tender.
  • Blooming gelatin is key for a stable mousse texture.
  • Use high-quality chocolate for best flavor in mousse and ganache.
  • Chilling times can be adjusted based on your schedule but are essential for set layers.
  • Store leftovers tightly covered in the refrigerator for up to 3 days.

Keywords: Triple Chocolate Cake, Chocolate Mousse, Chocolate Ganache, Decadent Chocolate Dessert, Layered Cake

Find it online: https://nayabaker.com/triple-chocolate-mousse-cake-recipe/