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Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

This stunning Triple Chocolate Mousse Cake features four incredible layers: dark chocolate cake, chocolate fudge, chocolate mousse, and white chocolate mousse. An elegant, make ahead showstopper for any special occasion.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Chill Time 8 hours
Total Time 10 hours
Course Dessert
Cuisine American
Servings 12
Calories 580 kcal

Ingredients
  

Chocolate Cake:

  • ¼ cup 56g unsalted butter, room temp
  • ½ cup 104g granulated sugar
  • ¼ cup 58g sour cream, room temp
  • ½ tsp vanilla extract
  • 2 large egg whites room temp
  • ½ cup + 2 tbsp 81g all purpose flour
  • ¼ cup + 2 tbsp 43g dark cocoa powder
  • 1 ⅛ tsp baking powder
  • ¼ tsp salt
  • ¼ cup 60ml milk, room temp
  • 2 tbsp water room temp

Chocolate Fudge Layer:

  • 6 oz 170g semi sweet chocolate chips
  • 2 tbsp 30ml light corn syrup
  • ½ tsp vanilla extract
  • ½ cup 120ml heavy whipping cream

Chocolate Mousse Layer:

  • 4 large egg yolks
  • ¼ cup 52g granulated sugar
  • 1 ¾ cups 420ml heavy whipping cream, divided
  • 8 oz 227g semi sweet chocolate chips
  • ¾ cup 86g powdered sugar

White Chocolate Mousse Layer:

  • 1 ¼ tsp unflavored gelatin
  • 1 ½ tbsp 23ml cold water
  • 9 oz 255g white chocolate chips
  • 1 ¾ cups 420ml heavy whipping cream, cold, divided
  • ⅓ cup 38g powdered sugar

Instructions
 

  • Cake: Preheat oven to 350°F. Cream butter & sugar. Mix in sour cream, vanilla, then egg whites. Alternately add combined dry ingredients and milk/water. Bake in prepared 8" pan for 19-21 mins. Cool.
  • Assemble Base: Place cooled cake in parchment lined 8x3" springform pan.
  • Fudge Layer: Pour hot cream over chocolate chips, corn syrup & vanilla. Whisk smooth. Pour over cake, spread, chill 1 hour.
  • Choc. Mousse: Whisk yolks, ¼ cup sugar, and ½ cup cream over simmering water until 160°F. Whisk into melted chocolate. Cool. Whip 1 ¼ cups cream with powdered sugar to stiff peaks. Fold into chocolate. Spread over fudge. Chill 1 hour.
  • White Choc. Mousse: Bloom gelatin in water. Melt white chocolate with hot cream/gelatin mixture. Cool. Whip 1 ¼ cups cream with powdered sugar to stiff peaks. Fold in white chocolate. Spread over cake.
  • Chill: Refrigerate entire cake 4-6 hours or overnight until firm. Garnish & serve.

Notes

  • Essential: Use an 8x3" springform pan for best results.
  • Timing: Allow all chocolate mixtures to cool to room temp before folding in whipped cream.
  • Make Ahead: Cake can be made 2-3 days in advance. Keep refrigerated.