Triple Chocolate Mousse Cake
Triple Chocolate Mousse Cake | THREE LAYERS OF CHOCOLATE! This is the best mousse cake ever! You can never go wrong with chocolate. This cake starts with a homemade chocolate cake. Then a layer of dark chocolate mousse and if that wasn’t enough another layer of chocolate but this time white chocolate is in order.
I made this decadent cake for Valentine’s Day! My husband is quite the chocolate connoisseur. I must say he was VERY pleased with this cake. So….if you have someone in your life that loves chocolate I HIGHLY recommend making them this cake!
Not only is this dessert delicious but it freezes well too! Cut into slices, put pieces of wax paper between, place in a Tupperware and freeze. The addition of wax paper prohibits the cake from sticking together and makes it easy to serve. The perfect dessert to make ahead and keep in the freezer for last minute entertaining.
WATCH THIS QUICK VIDEO SHOWING YOU HOW EASY IT IS TO MAKE THIS DELICIOUS CAKE!
The bottom layer is chocolate cake.
The middle is a rich chocolate mousse.
The top is a creamy white chocolate.
These layers come together to bring you the most decadent chocolate dessert you will ever have.
Triple Chocolate Mousse Cake
Ingredients
For the Bottom Layer:
- 6 tablespoons unsalted butter, cut into 6 pieces, plus extra for greasing pan
- 7 ounces, chopped fine bittersweet chocolate (Ghirardelli Bittersweet)
- 3/4 teaspoon instant espresso powder
- 1-1/2 teaspoons vanilla extract
- 4 large eggs, separated
- pinch of salt
- 1/3 cup light brown sugar, packed
For the Middle Layer:
- 2 tablespoons cocoa powder, (Ghirardelli)
- 5 tablespoons hot water
- 7 ounces, chopped fine bittersweet chocolate (Ghirardelli Bittersweet)
- 1-1/2 cups cold heavy cream
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
For the Top Layer:
- 3/4 teaspoon powdered gelatin
- 1 tablespoon water
- 6 ounces white chocolate chips (Ghirardelli)
- 1-1/2 cup cold heavy cream
- garnish: shaved chocolate or cocoa powder, optional
Instructions
For the Bottom Layer:
- Preheat oven to 325°; spray a 9-inch springform pan with non stick cooking spray.
- Melt butter, chocolate and espresso powder in a large microwave safe bowl; 30 seconds at a time until melted and creamy when stirred.
- Whisk in vanilla and egg yolks; set aside.
- Mix using a whisk attachment the egg whites and salt until frothy, about 30 seconds.
- Add half of the brown sugar and beat until combined, about 15 seconds.
- Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down the sides halfway through.
- Using whisk, fold one third of beaten egg whites into chocolate mixture.
- Using rubber spatula, fold in remaining egg whites until no white streaks remain.
- Carefully transfer batter to prepared spring form pan, gently smoothing top with offset spatula.
- Bake until cake has risen, is firm around edges, and center has just set but is still soft, 13 to 18 minutes.
- Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.)
- DO NOT REMOVE CAKE FROM PAN.
For the Middle Layer:
- Combine cocoa powder and hot water in a small bowl; set aside.
- Melt chocolate in a large microwave safe bowl; heat until melted and smooth.
- Using the whisk attachment beat together the whip cream, sugar and salt on medium speed until mixture begins to thicken, about 30 seconds.
- Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
- Whisk cocoa powder mixture into melted chocolate until smooth.
- Using whisk, fold one-third of whipped cream into chocolate mixture to lighten.
- Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.
- Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula.
- Wipe inside edge of pan with damp cloth to remove any drips.
- Refrigerate cake at least 15 minutes while preparing top layer.
For the Top Layer:
- In a small bowl, sprinkle gelatin over water; let stand at least 5 minutes.
- Place white chocolate in a medium bowl.
- Heat 1/2 cup cream in a small microwaved safe bowl; add gelatin mixture and stir until fully dissolved.
- Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds.
- Cool to room temperature, stirring occasionally, 5 to 6 minutes.
- Using the whisk attachment whip remaining cream at medium speed until it begins to thicken, about 30 seconds.
- Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one third of the whipped cream into white chocolate mixture to lighten.
- Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.
- Spoon white chocolate mousse into pan over middle layer.
- Smooth top with offset spatula.
- Return cake to refrigerator and chill until set, at least 2-1/2 hours.
MORE CHOCOLATE DESSERT RECIPES
TRIPLE CHOCOLATE FUDGE CUPCAKES 2. CHOCOLATE MARSHMALLOW CREAM CAKE ROLL 3. CHOCOLATE COBBLER
WOW!! This looks absolutely AMAZING!! Thanks for sharing 🙂
I’m stopping by from the Ginger Snap Craft party. I think your pictures are awesome! Needless to say the dessert looks richly divine! I would love to have you share it at the Rock ‘N Share!
I don’t wait what else to say other than, This looks so delicious!
Wow! This looks amazing. Cannot wait to try this recipe.
This looks so delicious! Wow! Why am I seeing this at almost 11:30 at night? lol. Coming over to visit Miz Helen’s. Feel free to stop by and link this up with my “Try a New Recipe Tuesday.” I’d love to have you join us. It’s open all week.
Is Sunday dinner a special occasion? I need to try it soon–it looks amazing!
oh my goodness… this looks dangerous. SO YUMMY! I’ll have to try it!
Oh My!! This looks so good! I pinned it for later…well maybe sooner than later! LOL I would love it if you could share this at Thrifty Thursday today! http://www.juliakendrick.com/2013/03/thrifty-thursday-blog-planner-and-linky.html
I hope you have a blessed day!
Julia
this looks wonderful~
Sheryl,
I always look forward to your desserts, they are always beautiful and delicious! Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
Come Back Soon!
Miz Helen
Oh Yum! This looks amazing!
oh yes!!!! i’m not very good at baking but I am definitely going to give this a try. pinned!!
I would love it if you could share this on my link party – Serenity Saturday – which goes live tomorrow morning
Natasha @ http://www.serenityyou.com
Sooo yummyyyyyyy!!!!!!!! Thank you so much for the recipe, this looks soo great and decadent! Enjoy your weekend.
FABBY
oh yummy!!! Quick question, is there anything you would replace the espresso with, or can I just leave it out?
Hi Adelina,
You can totally leave it out. All it does is inhance the chocolate flavor. 🙂
Hello, thanks a lot for sharing the recipe. Can I leave gelatin out of the recipe? Or replace other ingredients with it? Thank you
Hi Sarah,
All I can say is try it. I think it will be fine but I can’t guarantee it. 🙂
This is the same recipe I made today from *The Complete America’s Test Kitchen TV Show Cookbook 2001/2014*. It’s a great recipe, and I’m sure you’d like to give them credit.
Ugh….you are so right Connie. I had the link there before and I must of forgot to add it when I changed over to my new recipe format. Thanks for catching that. I added the link. 🙂
Can this be made ahead and put in freezer?
Yes, Kara you can. 🙂
It looks delicious. Planning to make this coming weekend for a Valentine party. Can it be made a day ahead and kept in refrigerator?
That’s great Madhu. Lucky guests…..Yes, you can make this cake a day in advance.
Need to make this Saturday for Monday. Will it stay well refrigerated or do I need to freeze it?
Hi Debbi, I think it will be fine but just to be safe I would freeze it.
Awesome tx!! If I freeze it sat nite and put it in the fridge Monday noon should it have enough time to defrost?
Hi. How long can this cake be left at room temperature after over night refrigeration?
Hi Komal, My rule of thumb is no longer then 2 hours inside. I wouldn’t leave it outside at all (except for serving).
Can you freeze this cheesecake
Hi Caroline, I’ve never frozen this cake but if I had to guess I would say yes. Just like cheesecake can be frozen. I would think this Mousse Cake could too. Since the cake is not baked I would freeze it in the springform pan and then set in the the refrigerator the day before you want to serve it to thaw. For extra protection, cover with plastic wrap and then foil. ♥