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Triple-Layer Chocolate Mousse Cake

Triple-Layer Chocolate Mousse Cake

This Triple-Layer Chocolate Mousse Cake is a decadent dessert that showcases rich chocolate flavors and a delightful mousse texture, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: DESSERT RECIPES
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake
  • 8 oz unsweetened chocolate this deepens the rich flavors of the cake
  • 1 cup unsalted butter using unsalted allows you to control the saltiness
  • 2 cups granulated sugar sweetens the cake while enhancing moisture
  • 4 large eggs ensure they are at room temperature for better mixing
  • 2 tsp pure vanilla extract adds warmth and depth to the chocolate flavor
  • 1.5 cups all-purpose flour provides structure while keeping the cake tender
  • 0.75 cups Dutch-process cocoa powder gives a rich and smooth cocoa flavor
  • 0.5 tsp salt amplifies the sweetness and balances the flavors
For the Mousse
  • 1 tsp unflavored gelatin helps the mousse set perfectly
  • 2 tbsp water used to bloom the gelatin
  • 12 oz semisweet chocolate offers a luscious, balanced sweetness
  • 2 cups heavy cream whip until soft peaks form
  • 2 tbsp granulated sugar enhances the creaminess of the mousse
For the Whipped Cream Topping
  • 1 cup heavy cream using cold cream creates a fluffy topping
  • 0.5 cup unsalted butter adds richness and helps stabilize
  • 4 oz semisweet chocolate for an extra layer of indulgence on top

Equipment

  • 8-inch round baking pans
  • double boiler or microwave
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round baking pans to ensure the cake layers release easily once baked.
  2. Melt the unsweetened chocolate and butter together in a double boiler or microwave, stirring until smooth and glossy.
  3. Stir in the granulated sugar until fully combined.
  4. Add the eggs one at a time, whisking well after each addition.
  5. Sift together the all-purpose flour, Dutch-process cocoa powder, and salt in a separate bowl. Gradually add this dry mixture to the chocolate mixture, stirring gently until just combined.
  6. Prepare the gelatin by sprinkling it over the water in a small bowl. Let it bloom for about 5 minutes.
  7. Fold the melted gelatin into the chocolate batter, blending it in carefully.
  8. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. While cooling, start on the mousse. Melt the semisweet chocolate in a heatproof bowl until smooth, allowing it to cool slightly.
  10. Whip the heavy cream for the mousse until soft peaks form. Gently fold this into the melted chocolate.
  11. Layer the mousse onto the cooled cake layers. Refrigerate for at least 2 hours or until set.
  12. Top the finished cake with additional whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Garnish with chocolate shavings or fresh berries for a delightful finish.

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