This triple Chocolate Mousse Cake is two layers of rich, moist chocolate cake filled with a decadent chocolate mousse and covered with a chocolate ganache. Although there are a plethora of steps to create this dessert, it is quite simple and will results in a highly impressive product that will delight your guests' palates!
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Ingredients
- Chocolate cake: a baked 9" round chocolate cake sliced into two ½" high layers. My rich chocolate cake works wonderfully in this dessert.
- Chocolate mousse: gelatin powder, cold water, granulated sugar, bittersweet chocolate, heavy cream
- Simple syrup: water and granulated sugar
- Chocolate ganache: bittersweet chocolate, heavy cream
See recipe card for amounts.
Recipe Tips
- Chocolate: A high-quality chocolate will produce a more natural flavoring which will shine through in the end product. Supermarket chocolate chips may be used in a pinch or to save on costs. Also, it is best to weigh the chocolate on a food scale. Using measuring cups will not be as accurate as chocolate pieces come in various sizes.
- Simple Syrup: I recommend applying a simple syrup to each layer of the cake. The moistened layers pair perfectly with the texture of the chocolate mousse.
- Storing the cake: Place the cake in airtight container and store in the refrigerator for up to 4 days.
Equipment
A 9" round springform pan is ideal for the cake assembly. Additionally, a hand-mixer or stand-mixer is useful. The cream may be whipped with a hand whisk but it will take a bit of time (approximately 3 - 4 minutes).
Storage
Keep in the refrigerator for up to 4 days. The chocolate mousse is perishable and requires refrigeration.
FAQs
Can I freeze a chocolate mousse cake?
Yes. I recommend placing the cake in an airtight container prior to freezing. You may freeze the entire cake or leftover slices for up to 3 months.
More Chocolate Cake Recipes
📋 Recipe
Chocolate Mousse Cake
This Chocolate Mousse Cake is two layers of rich, moist chocolate cake filled with a decadent chocolate mousse and covered with a chocolate ganache.
Equipment
- 1 Round Springform Pan 9"
- Hand Mixer or
- Bowls, measuring cups and spoons
Ingredients
Chocolate Mousse
- 1 ½ teaspoon Gelatin Powder
- 2 Tablespoon Cold Water
- 3 Tablespoon Granulated Sugar
- 1 ½ Cups Chocolate, bittersweet chopped
- ¾ Cup Heavy Cream (measure #1)
- 1 ½ Cup Heavy Cream (measure #2)
Simple Syrup
- 1 Cup Granulated Sugar
- 1 Cup Water
Chocolate Ganache
- 1 Cup Chocolate, bittersweet chopped
- ½ Cup Heavy Cream
One 9" round chocolate cake torted into two thin layers (approximate ½" thick)
Instructions
Make the Simple Syrup
- Combine 1 cup granulated sugar and 1 cup water in a saucepan. Bring to a boil and set aside to cool.
Make the Mousse
- Add two tablespoons of cold water to a small bowl and sprinkle the powdered gelatin over the water. Set aside to let solidify.
- Combine chocolate and granulated sugar in a medium bowl.
- Bring ¾ cup heavy cream (measure #1) to a low boil and remove the pan from the heat. Add the solidified gelatin to the hot cream and stir until dissolved.
- Pour the hot cream over the chocolate and sugar. Let sit for 3 -5 minutes to allow the chocolate and sugar to melt. Whisk until smooth and let cool for 10 minutes.
- Whisk 1 ½ cup heavy cream (measure #2) to medium peaks.
- Gently whisk ⅓ of the whipped cream into the cooled chocolate mixture.
- Fold remaining whipped cream into the chocolate/cream mixture.
Assemble Cake
- Prepare a 9" round springform pan by lining the bottom of the pan with parchment paper.
- Place a thin layer of chocolate cake into the springform pan. Brush with ½ of the cooled simple syrup.
- Pour ½ of the mousse over the chocolate cake and smooth with a spatula. Lightly tap the cake pan on the countertop to release any air bubbles.
- Place a second later of chocolate cake over the mousse and press down lightly on the cake. Brush the remaining simple syrup over the cake layer.
- Pour the remaining mousse over the second cake layer and smooth with a spatula. Lightly tap the cake pan on the countertop to release any air bubbles.
- Place the cake in the refridgerator for 2 hours or overnight.
Ganache
- Pour ½ cups of boiling cream over 6 ounces of chocolate. Let sit for 3 -5 minutes to allow the chocolate to soften. Whisk until smooth.
- Remove the cake from the refrigerator and pour the chocolate ganache over the top of the cake and smooth with a spatula.
- Return the cake to the refrigerator for 1 hour or until ganache has set.
Unmold the cake
- Dip a knife or offset spatula into a cup of hot water and run the knife around the inside of the springform pan. Gently release the spring on the pan and move to a serving dish.
Video
Nutrition
Calories: 474kcalCarbohydrates: 40gProtein: 4gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 64mgSodium: 21mgPotassium: 259mgFiber: 3gSugar: 35gVitamin A: 820IUVitamin C: 0.3mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!
Kimberley Asante says
This Chocolate Mousse Cake recipe is amazing! The rich, moist chocolate layers combined with decadent mousse and smooth ganache make it irresistible. Thanks for sharing such a detailed and delicious recipe!
Julie says
LOL! I just noticed that we have the same dinnerware. (I decided to register for it because my grandmother owned it, and a few pieces ended up being passed down to me.) Getting back on topic, this dessert is amazing! Everyone loves it. Thanks for the great recipe for chocolate mousse cake.
dessertswithstephanie says
LOL - guess my dishes are not unique! Thanks for the review of our mousse cake - this is one of my favs!
Kristy Bullard says
So good! My chocolate-obsessed husband and daughter LOVED this cake. The chocolate mousse and ganache take this cake to a whole new level of deliciousness!
dessertswithstephanie says
Thank you for your feedback, Kristy. This is one of our favorite cakes.
Janelle says
Wow! This cake was one of the best I've ever made. The mousse would also be great for parfaits.
Andy Thomps says
This is a great cake - good looking and tasty. I will make it again for sure. I didn't use the simple syrup as you suggeted - but think i will next time.