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Home » My Latest Recipes

Triple Chocolate Mousse Cake

Apr 14, 2022 · 7 Comments

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This Triple Chocolate Mousse Cake features two layers of rich, moist chocolate cake, filled with a decadent chocolate mousse, and covered in a silky chocolate ganache. While there are several steps to make this dessert, it’s surprisingly easy and delivers an impressive result that will surely delight your guests' taste buds!

chocolate mousse cake from dessertswithstephanie.com

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Jump to:
  • Ingredients
  • Recipe Tips
  • Equipment
  • Storage
  • FAQs
  • More Chocolate Cake Recipes
  • 📋 Recipe

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: Using high-quality chocolate will result in a more natural flavor that truly shines in the final product. Chocolate chips purchased from your grocer, can be used in a pinch or to save on costs. It is best to weigh the chocolate with a food scale. Measuring cups aren't as accurate, since chocolate pieces vary in size.
how to make a chocolate mousse cake
assembling triple chocolate mousse cake
  • 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 refrigerator for up to 4 days.
how to make a chocolate mousse cake

Equipment

You need the following equipment to make this triple chocolate mousse cake:

  • 9" round springform pan: the cake will be difficult to unmold if you don't use a springform pan
  • Hand- or stand-mixer: the cream can be whipped using a hand whisk, but it will take several minutes to reach the proper consistency.
  • Measuring cups & spoons
  • Mixing bowls
  • Saucepan
slice of chocolate mousse cake on a plate

Storage

To store the cake, keep it in the refrigerator for up to four days, as the chocolate mousse is perishable and needs to be refrigerated.

FAQs

Can I freeze this cake?

You may freeze this chocolate mousse cake. I recommend placing in an airtight container before freezing. You can freeze the entire cake or individual slices for up to 2 months.

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    Chocolate Raspberry Bundt Cake Recipe
  • bavarian cream cake chocolate on a platter
    Chocolate Bavarian Cream Cake with Strawberries
  • slice of S'mores birthday cake on a plate
    S'mores Cake with Marshmallow Filling

📋 Recipe

chocolate mousse cake from dessertswithstephanie.com

Chocolate Mousse Cake

This Chocolate Mousse Cake features two layers of rich, moist chocolate cake, filled with a decadent chocolate mousse, and covered in a smooth chocolate ganache.
5 from 36 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Resting Time 2 hours hrs
Total Time 3 hours hrs 5 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 474 kcal

Equipment

  • 1 Round Springform Pan 9"
  • Stand Mixer or hand mixer
  • Bowls, measuring cups and spoons
  • Saucepan
  • Silicone spatula

Ingredients
 
 

Chocolate Mousse

  • 1 ½ teaspoon Gelatin Powder
  • 2 Tablespoon Cold Water
  • 3 Tablespoons Granulated Sugar
  • 1 ½ Cups Chocolate, bittersweet chopped
  • ¾ Cup Heavy Cream (measure #1)
  • 1 ½ Cups Heavy Cream (measure #2)

Simple Syrup

  • 1 Cup Granulated Sugar
  • 1 Cup Water

Chocolate Ganache

  • 1 Cup Chocolate, bittersweet chopped (note: 1 cup = 6 ounces)
  • ½ Cup Heavy Cream

One 9" round chocolate cake cut into two thin layers (approximate ⅓" to ½" thick)

Instructions
 

Make Simple Syrup

  • Combine granulated sugar water in a saucepan. Bring to a boil and set aside to cool.
    1 Cup Granulated Sugar, 1 Cup Water

Mousse

  • Sprinkle powdered gelatin over cold water. Set aside to solidify.
    1 ½ teaspoon Gelatin Powder, 2 Tablespoon Cold Water
  • Combine chocolate and granulated sugar in a medium-sized heat resistant bowl.
    1 ½ Cups Chocolate, bittersweet, 3 Tablespoons Granulated Sugar
  • Bring heavy cream to a low boil. Remove pan from heat. Add solidified gelatin to the hot cream and stir until dissolved.
    ¾ Cup Heavy Cream
  • Pour 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 heavy cream to medium peaks. Note - medium peaks in whipped cream hold their shape but the tips curl over when the beaters are lifted.
    1 ½ Cups Heavy Cream
  • Gently whisk ⅓ of the whipped cream into the cooled chocolate mixture.
  • Fold remaining whipped cream into chocolate 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 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 refrigerator for 2 hours or overnight.

Ganache

  • Bring heavy cream to a low boil.
    ½ Cup Heavy Cream
  • Pour hot cream over chocolate. Let sit for 3 -5 minutes to allow chocolate to soften. Whisk until smooth.
    1 Cup Chocolate, bittersweet
  • Remove the cake from refrigerator and pour chocolate ganache over the top of the cake and smooth with a spatula.
  • Return the cake to refrigerator for 1 hour or until ganache has set.

Unmold cake

  • Dip a knife or offset spatula into a cup of hot water and run the knife around the inside of springform pan. Gently release the spring on the pan. Transfer cake to a serving platter.

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
Keyword chocolate mousse, chocolate mousse cake, chocolate mousse cake recipe
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Kimberley Asante says

    July 02, 2024 at 12:15 pm

    5 stars
    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!

    Reply
  2. Julie says

    April 19, 2023 at 7:24 pm

    5 stars
    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.

    Reply
    • dessertswithstephanie says

      April 21, 2023 at 12:14 pm

      5 stars
      LOL - guess my dishes are not unique! Thanks for the review of our mousse cake - this is one of my favs!

      Reply
  3. Kristy Bullard says

    April 19, 2023 at 4:08 pm

    5 stars
    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!

    Reply
    • dessertswithstephanie says

      April 19, 2023 at 4:14 pm

      5 stars
      Thank you for your feedback, Kristy. This is one of our favorite cakes.

      Reply
  4. Janelle says

    March 08, 2023 at 2:51 pm

    5 stars
    Wow! This cake was one of the best I've ever made. The mousse would also be great for parfaits.

    Reply
  5. Andy Thomps says

    September 19, 2022 at 1:09 pm

    5 stars
    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.

    Reply
5 from 36 votes (35 ratings without comment)

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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