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Triple Chocolate Mousse Cake
Humaira ilyas

Triple Chocolate Mousse Cake Recipe

This Triple Chocolate Mousse Cake is a decadent dessert made with three luxurious layers—dark chocolate cake, milk chocolate mousse, and white chocolate mousse.It’s rich, silky, and perfectly balanced in sweetness.Ideal for birthdays, celebrations, or whenever you’re craving an indulgent chocolate treat.A true show-stopper for chocolate lovers.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ cup hot water
For the Dark Chocolate Mousse:
  • 1 cup dark chocolate chips
  • 1 ½ cups heavy whipping cream
  • 1 tbsp powdered sugar
For the Milk Chocolate Mousse:
  • 1 cup milk chocolate chips
  • 1 ½ cups heavy whipping cream
  • 1 tbsp powdered sugar
For the White Chocolate Mousse
  • 1 cup white chocolate chips
  • 1 ½ cups heavy whipping cream
  • 1 tbsp powdered sugar

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper.
  2. Mix flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
  3. Add egg, milk, oil, and vanilla extract and mix until smooth.
  4. Stir in hot water and pour batter into prepared pan.
  5. Bake for 25–30 minutes or until a toothpick comes out clean.
  6. Let the cake cool completely inside the pan.
  7. Melt dark chocolate and allow it to cool slightly.
  8. Whip heavy cream with powdered sugar until soft peaks form and fold in melted dark chocolate.
  9. Spread dark chocolate mousse evenly over cooled cake and refrigerate for 30 minutes.
  10. Repeat the same process for milk chocolate mousse and spread over the dark layer, then chill again.
  11. Repeat with white chocolate mousse and smooth the top evenly.
  12. Refrigerate the cake for at least 4 hours or until fully set.
  13. Carefully remove from springform pan, slice, and serve chilled.

Notes

  • Make sure each mousse layer is slightly set before adding the next layer.
  • Use high-quality chocolate for the best flavor and smooth texture.
  • For clean slices, dip a sharp knife in warm water and wipe between cuts.
  • Store leftovers in the refrigerator for up to 3 days.

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