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Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake is the ultimate light and indulgent dessert. With a rich chocolate brownie base, a creamy chocolate mousse filling, and a velvety dark chocolate ganache topping, this dessert is sure to impress!

Table of Contents

Ingredients

For the Brownie:

  • 6 oz (170 g) unsweetened chocolate, coarsely chopped
  • 1/2 cup (113 g) unsalted butter, cut into pieces
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (130 g) all-purpose flour
  • 3 tbsp Dutch-process cocoa powder
  • 1/2 tsp salt

For the Mousse:

  • 3/4 tsp gelatin
  • 1 tbsp water
  • 6 oz (168 g) semisweet chocolate, coarsely chopped
  • 1 1/2 cups (360 ml) heavy cream, cold
  • 2 tbsp granulated sugar

For the Ganache:

  • 3/4 cups (180 ml) heavy cream
  • 1 tbsp unsalted butter
  • 9 oz (252 g) semisweet chocolate, coarsely chopped

Instructions

  1. Make the Brownie:
    • Preheat the oven to 350ºF and lightly spray an 8-inch springform pan with nonstick spray. Line with parchment paper and spray again.
    • Melt the chocolate and butter over medium-low heat, stirring until smooth. Remove from heat and whisk in the sugar. Let it cool slightly.
    • Whisk in the eggs and vanilla, then sift in the flour, cocoa powder, and salt. Fold everything together just until no dry streaks remain.
    • Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with just a few moist crumbs. Let the brownie cool completely in the pan.
  2. Make the Mousse:
    • In a small bowl, sprinkle gelatin over the water and let it stand for 5 minutes.
    • Heat 1/2 cup cream and 2 tablespoons of sugar in a saucepan until it simmers. Remove from heat, stir in the gelatin until dissolved, then pour over the chopped chocolate. Stir until smooth.
    • Allow the chocolate mixture to cool to room temperature, stirring occasionally.
    • Whip the remaining 1 cup of cream until medium to stiff peaks form. Whisk 1/3 of the whipped cream into the chocolate mixture, then gently fold in the remaining whipped cream until fully combined.
    • Spread the mousse over the cooled brownie layer and refrigerate.
  3. Make the Ganache:
    • Heat the cream and butter in a saucepan over medium heat, just until it begins to simmer. Pour over the chopped chocolate and stir until smooth.
    • Allow the ganache to cool until it’s no longer warm, then spread over the mousse layer.
    • Refrigerate the cake for about 1 hour, until the ganache is set.
  4. To Serve:
    • Remove the springform pan sides and carefully peel off the parchment paper. Transfer the cake to a serving platter and garnish with whipped cream or fresh berries, if desired.

Enjoy this luxurious, triple-layered chocolate delight!