Triple Chocolate Mousse Cake Recipe

This indulgent triple chocolate mousse cake features a dense chocolate brownie base, a creamy mousse filling, and a rich chocolate ganache topping. It’s the perfect light dessert for any special occasion or holiday.

Why This Recipe Works:

• Gelatin for Stability: A bit of gelatin in the mousse layer helps it stay sturdy and not drip over the edges.
• Balanced Ganache: A semisweet ganache balances the sweetness of the mousse and cake layers perfectly.
• Make Ahead: This cake sets beautifully in the fridge, making it ideal for preparing in advance.

Ingredients:

For the Brownie Base:

• 4 oz unsweetened chocolate, chopped
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 2 tbsp cocoa powder
• 1/4 tsp salt

For the Mousse Filling:

• 6 oz semisweet chocolate, chopped
• 1 cup heavy cream (divided)
• 2 tbsp granulated sugar
• 1 tsp unflavored gelatin
• 1 tbsp water
• 1 cup heavy cream, whipped to medium peaks

For the Ganache:

• 6 oz semisweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter

Directions:

1. Make the Brownie Base:

• Preheat the oven to 350°F and prepare an 8-inch springform pan with nonstick spray and parchment paper.
• In a medium saucepan, melt butter and unsweetened chocolate over medium-low heat. Stir until smooth.
• Remove from heat and whisk in sugar. Let it cool slightly before adding eggs and vanilla extract. Stir until well combined.
• Sift together the flour, cocoa powder, and salt, then fold into the chocolate mixture until no dry streaks remain.
• Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out mostly clean.
• Let the brownie base cool completely on a wire rack.

2. Make the Mousse:

• In a small bowl, sprinkle gelatin over water and let it stand for 5 minutes.
• In a saucepan, heat 1/2 cup cream and 2 tbsp sugar over medium-high heat until the sugar dissolves. Remove from heat and stir in softened gelatin until dissolved.
• Pour the cream mixture over chopped chocolate and whisk until smooth. Allow it to cool to room temperature, stirring occasionally.
• Whip the remaining 1 cup heavy cream to medium peaks (not too stiff).
• Once the chocolate mixture has cooled, fold in the whipped cream until well combined. Spread the mousse evenly over the cooled brownie layer.
• Place in the fridge while you prepare the ganache.

3. Make the Ganache:

• In a saucepan, heat the heavy cream and butter over medium-high heat until just before boiling. Remove from heat and pour over the chopped chocolate.
• Stir until the ganache is smooth and glossy. Let it cool to room temperature.
• Once cooled, spread the ganache over the mousse layer. Refrigerate for at least 1 hour until set.

4. Assemble and Serve:

• Carefully remove the cake from the springform pan and discard the parchment paper.
• Transfer the cake to a serving platter and garnish with whipped cream or fresh berries, if desired.
• Slice and serve at room temperature for the best flavor, though it’s easier to slice when chilled.

Frequently Asked Questions:

• Can I make this cake a day ahead? Yes, this cake is perfect for prepping ahead! Just make sure to let it chill in the fridge until ready to serve.
• Can I freeze this cake? Yes, you can freeze it! Let it thaw in the fridge and slice while cold, then bring slices to room temperature for the best flavor.
• Can I use agar powder instead of gelatin? Yes, agar powder is a good substitute. Use 1 tsp of agar and 1 tbsp of water to replace the gelatin.

Jen’s Best Tips:

• Garnish the cake with fresh berries or whipped cream for an extra touch of elegance.
• Allow the cake to chill for at least 1 hour before slicing, or the mousse will be too soft.