Go Back
Slice of decadent triple chocolate mousse cake topped with whipped cream
Print Recipe

Triple Chocolate Mousse Cake

Indulge in the luxurious layers of the Triple Chocolate Mousse Cake, featuring rich chocolate flavors, airy mousse, and a glossy ganache for a truly divine dessert experience.
Prep Time30 minutes
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Cake, Dessert
Cuisine: French
Keyword: Celebration Cake, Chocolate Cake, Indulgent Dessert, mousse cake, Triple Chocolate
Servings: 12 servings
Calories: 550kcal

Ingredients

For the Cake

  • 1 cup all-purpose flour The foundation, providing structure and tenderness.
  • 3/4 cup unsweetened cocoa powder Dark and rich, giving the cake its bold chocolate flavor.
  • 1 1/2 tsp baking powder Ensuring a light, fluffy crumb.
  • 1/2 tsp baking soda Enhancing the cake’s rise and texture.
  • 1/2 tsp salt Balancing sweetness and enhancing flavors.
  • 1 cup granulated sugar Adding sweetness with a pleasant crunch.
  • 1/2 cup brown sugar Infusing moisture and a hint of caramel flavor.
  • 1/2 cup vegetable oil Providing inner richness and moistness.
  • 2 large eggs Binding the ingredients together.
  • 1 tsp vanilla extract Adding warmth and depth to the flavor profile.
  • 3/4 cup buttermilk Ensuring the cake is tender and moist.
  • 1/2 cup hot coffee Intensifying the chocolate flavor.

For the Mousse

  • 1 1/2 cups heavy whipping cream For a luscious mousse texture.
  • 1 cup semi-sweet chocolate chips Melting into a creamy chocolate base.
  • 2 tbsp powdered sugar Sweetening the whipped cream without heaviness.

For the Ganache and Garnish

  • 1/2 cup heavy cream (for ganache) Creating a glossy, luxurious topping.
  • 1 tbsp unsalted butter Enhancing richness in the ganache.
  • Fresh strawberries For garnish, adding a pop of color and freshness.

Instructions

Bake the Chocolate Cake

  • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  • In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
  • Gradually mix the dry ingredients into the wet mixture until just combined.
  • Pour in the hot coffee and mix until smooth.
  • Divide the batter between the prepared pans and bake for 20-25 minutes.
  • Allow the cakes to cool completely before transferring to a wire rack.

Prepare the Chocolate Mousse

  • Heat 1 cup of heavy cream until warm, then pour it over the semi-sweet chocolate chips.
  • Stir until smooth and cool to room temperature.
  • Whip the remaining cream with powdered sugar until stiff peaks form.
  • Gently fold the whipped cream into the melted chocolate mixture.

Assemble the Cake

  • Place one cake layer on a serving plate.
  • Spread a layer of chocolate mousse over the top.
  • Place the second cake layer on top and refrigerate for 30 minutes.

Make the Ganache & Decorate

  • Heat 1/2 cup heavy cream and pour it over chocolate chips and unsalted butter.
  • Stir until smooth and glossy.
  • Pour the ganache over the cake and decorate with strawberries, chocolate shavings, and curls.

Chill & Serve

  • Chill the cake in the refrigerator for at least 1 hour before slicing.
  • Slice and enjoy your rich and decadent chocolate masterpiece!

Notes

Allow eggs and buttermilk to come to room temperature for smooth batter. Fold whipped cream gently to maintain mousse texture. Be patient while chilling for the mousse to set perfectly.