Delicious Triple Chocolate Mousse Cake Recipe

Indulge your taste buds in the ultimate chocolate experience with this homemade triple chocolate mousse cake. This dessert is decadently fudgy, irresistibly creamy, and sinfully delicious. If you’re a chocolate lover, this recipe is a must-try!

With three layers of rich and velvety chocolate, this cake is sure to satisfy your craving. Each layer is carefully made from scratch, guaranteeing the best flavor and texture. Forget about boxed mixes, because this recipe will take your baking skills to a whole new level.

First, we start with a deep, dark, bittersweet chocolate brownie base. This layer is dense, moist, and loaded with intense chocolate flavor. It serves as the solid foundation for the mousse layers that will follow.

Next comes the first mousse layer, made with semi-sweet chocolate chips. Whisk the gelatin into the chocolate and let it melt slowly over low heat. Once melted, let it cool slightly while you move on to the next step.

In a chilled mixing bowl, beat the heavy cream until it turns thick and creamy. Then, slowly add powdered sugar and vanilla extract, beating until well combined. Gently fold the whipped cream into the melted chocolate mixture, ensuring a smooth and luscious consistency.

The third and final layer is a white chocolate ganache, which adds a touch of elegance to the cake. Melt the white chocolate chips in a heatproof bowl and let it cool for a couple of minutes. Once cooled, pour it over the previous mousse layer, making sure to cover the entire surface.

Allow the cake to chill in the refrigerator for a few hours until fully set. Once ready, garnish the top with chocolate shavings or cocoa powder, or even pipe some whipped cream around the edges for an extra touch of indulgence. Serve and watch as your guests marvel at this stunning masterpiece!

Make sure to line your baking pan with plastic wrap or parchment paper for easy removal. The key to a successful triple chocolate mousse cake lies in the precision of the layers. Take your time and follow the steps closely, and you will be rewarded with the best, most heavenly chocolate cake you’ve ever tasted.

So, if you’re ready to dive into a chocolate lover’s dream, grab your whisk, melt that chocolate, and get baking. Once you’ve tried this recipe, store-bought desserts will never compare. Get ready to be hailed as the baking champion among your friends and family!

Chocolate Ganache

To add an extra indulgent layer to your triple chocolate mousse cake, you’ll need to make a rich and smooth chocolate ganache. This luxurious topping will take your cake to the next level and impress your guests.

Here’s a step-by-step guide on how to make the perfect chocolate ganache for your triple chocolate mousse cake:

Ingredients:

1 cup of heavy cream
8 ounces of high-quality bittersweet or semi-sweet chocolate, chopped into small pieces

Instructions:

In a microwave-safe bowl, heat the heavy cream in 30-second increments until it is hot but not boiling.
Add the chopped chocolate to the hot cream and let it sit for a couple of minutes to allow the heat to melt the chocolate.
Use a whisk or a spatula to stir the mixture until the chocolate is completely melted and the ganache is smooth and shiny.
If there are any lumps or chunks of chocolate remaining, you can strain the ganache through a sieve to remove them.
Let the ganache cool for a few minutes until it thickens slightly and reaches a spreadable consistency.

To assemble the triple chocolate mousse cake:

Place one layer of the cake on a serving plate or cake stand.
Spread a thin layer of the chocolate ganache on top of the cake layer using a spoon or a spatula.
Repeat this process with the remaining cake layers, alternating between layers of cake and chocolate ganache.
Once all the layers are assembled, use the remaining ganache to spread a thin, even layer on the top and sides of the cake for a smooth finish.
For an extra touch, you can pipe some decorative designs on the top of the cake using a piping bag and a star tip.
Garnish the cake with chocolate shavings or sprinkles, and refrigerate for a couple of hours to allow the ganache to set.
Serve the cake chilled and enjoy!

Tips:

Make sure your heavy cream is hot enough to melt the chocolate but avoid boiling it to prevent curdling.
Choose high-quality chocolate for the best flavor and texture. You can use bittersweet, semi-sweet, or even white chocolate, depending on your preference.
If you prefer a softer ganache, you can use a higher cream-to-chocolate ratio. For a firmer ganache, use more chocolate.
If you have any leftover ganache, you can refrigerate it for future use or use it as a delicious topping for ice cream or fresh berries.

Now that you know how to make a delicious chocolate ganache, you’re one step closer to creating the ultimate triple chocolate mousse cake. Follow these instructions for guaranteed success and enjoy every decadent bite!

Triple Chocolate Brownie Mousse Cake

If you love chocolate, then this Triple Chocolate Brownie Mousse Cake is the perfect treat for you. With three layers of rich chocolate flavor, this mouthwatering dessert is sure to satisfy any sweet tooth. The best part is that it’s surprisingly easy to make, even for novice bakers.

To make this decadent cake, start by baking a batch of fudgy homemade brownies. Once they are fully cooled, cut them into small pieces and set aside.

In a microwave-safe bowl, heat some chocolate chips and butter in 30-second increments, stirring in between, until the mixture is smooth and fully melted. You can also melt the chocolate and butter using a double boiler on the stovetop if you prefer.

In a separate bowl, beat cream cheese until smooth and creamy. Slowly add powdered sugar and continue to beat until well combined. Then, fold in the melted chocolate mixture and stir until fully incorporated.

In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until it is well combined.

Now it’s time to assemble the cake. Line the bottom of a springform pan with parchment paper, then place one layer of brownie pieces at the bottom. Pour one-third of the chocolate mousse mixture over the brownie layer, spreading it evenly. Repeat this process two more times, ending with a layer of mousse on top.

Once the cake is assembled, refrigerate it for at least 4 hours to allow the mousse to set and the flavors to meld. This step is crucial to ensure the best texture and taste.

Before serving, prepare a simple chocolate ganache to garnish. Heat heavy cream in a microwave-safe bowl until it is hot but not boiling. Pour it over some chocolate chips and let it sit for a few minutes. Stir until smooth and glossy. Pour the ganache over the chilled cake, allowing it to drip down the sides for an elegant look.

For the finishing touch, you can garnish the cake with some chocolate shavings or sprinkles, or even whip up some fresh whipped cream to serve alongside it.

Leftover cake can be stored in the refrigerator for up to 3 days, or you can freeze it for longer storage. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent the mousse from drying out or absorbing any unwanted flavors in the freezer.

Now you know how to create this indulgent Triple Chocolate Brownie Mousse Cake. It’s the perfect dessert for any occasion and is sure to impress your friends and family.

How to Store Finished Mousse Cake

Once you’ve made this delicious triple chocolate mousse cake and enjoyed a slice (or two), you’ll want to make sure you store any leftovers properly to ensure they stay fresh and delicious. Follow these tips for the best results:

Refrigerate the Cake

Your finished mousse cake should be stored in the refrigerator to keep it chilled and maintain its shape. Place the cake, either still in the cake form or removed and placed on a serving dish, in an airtight container or cover with plastic wrap. This will help prevent any odors or flavors from being absorbed by the cake.

Store in a Cool Place

Make sure to store your mousse cake in a cool place, away from any sources of heat or direct sunlight. This will help the cake retain its shape and prevent any melting or softening of the layers.

It’s important to note that this mousse cake contains whipped cream and eggs whites, which means it may become less stable in warmer temperatures. Keeping the cake chilled will help ensure its success.

Use within a Few Days

This mousse cake is best enjoyed within a few days of being prepared. While it will still be safe to eat after a few days, the whipped cream may begin to break down and may not be as airy and light as it was initially.

If you plan on enjoying the cake over an extended period of time, you may want to consider freezing it.

Freezing the Cake

If you want to freeze your mousse cake for longer storage, it’s important to prepare it properly. Remove any garnish or topping before freezing, as these may not hold up well in the freezer. Wrap the cake tightly in plastic wrap, making sure it’s well sealed to prevent any air from getting in.

You can store the cake in the freezer for up to a couple of months, although it’s best to consume it within one month for peak freshness. When you’re ready to enjoy the cake, simply thaw it in the refrigerator overnight or for a few hours at room temperature.

Remember to keep a close eye on the cake while it’s thawing, as whipped cream can become slightly runny and the texture may change slightly. If any liquid forms during thawing, simply use a spatula to remove it, and gently pat the cake dry before serving.

Now that you know how to properly store your finished mousse cake, you can enjoy this rich and delicious treat anytime without worrying about it losing its fudgy, soft texture or melting.

Description

If you’re looking for a delicious and indulgent treat, look no further than this Triple Chocolate Mousse Cake. This recipe is easy to follow with step-by-step instructions that will guide you through the process of creating a decadent dessert that is sure to impress.

To make this cake, start by preparing the batter for the brownie layers. You’ll need to melt bittersweet chocolate chips and butter in a microwave-safe bowl. Once melted, stir in sugar, eggs, and vanilla extract until fully combined. Gradually add flour and cocoa powder, stirring until smooth. Divide the batter into two greased and lined cake pans and bake until a toothpick inserted into the center comes out clean.

While the brownie layers are baking, you can start making the mousse. In a separate bowl, whip heavy cream until soft peaks form. In another bowl, beat cream cheese until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Next, you’ll need to heat some liquid and gelatin in a saucepan until the gelatin dissolves completely. Once the gelatin mixture has cooled slightly, slowly pour it into the cream cheese mixture while whisking continuously. This step is important to prevent the gelatin from solidifying and forming lumps in the mousse.

To assemble the cake, remove the brownie layers from the pans and place one layer on a serving plate or cake stand. Pipe a layer of the chocolate mousse on top of the brownie layer, then place the second brownie layer on top. Repeat the process with the mousse, making sure to spread it evenly. Once the cake is fully assembled, refrigerate for at least an hour to allow the mousse to set and the flavors to meld together.

When you’re ready to serve, you can garnish the cake with chocolate shavings or a dusting of cocoa powder. The finished cake is incredibly rich and decadent, so a small slice goes a long way. Enjoy with a cup of coffee or a glass of milk for the ultimate chocolate lover’s treat.

Tips:

Make sure to chill the heavy cream and cream cheese before using them. This will make it easier to whip the cream and ensure a smooth and creamy mousse.
Sift the cocoa powder and flour through a sieve before adding them to the batter. This will help remove any lumps and ensure a smoother texture.
When melting the chocolate chips, be careful not to overheat them. Use short bursts in the microwave, stirring frequently, to prevent them from burning or becoming solid.
If you don’t have cake pans, you can use a boxed brownie mix and bake it in a 9-inch springform pan.
When heating the gelatin mixture, be sure to do it over low heat and whisk constantly to prevent it from getting too hot or forming clumps.
Line the cake pans with plastic wrap before adding the brownie batter. This will make it easier to remove the brownie layers from the pans once they are baked.
For added flavor, you can melt some chocolate chips and pipe a chocolate design on top of the cake before refrigerating it.

With these tips and a little patience, you’ll be rewarded with the best Triple Chocolate Mousse Cake you’ve ever tried. So go ahead and indulge in this delicious dessert!

How to Make Triple Chocolate Mousse Cake

Making a mouthwatering triple chocolate mousse cake may seem like a daunting task, but with this easy step-by-step guide, you’ll be able to create the best cake you’ve ever tasted. Follow the instructions closely and enjoy this delicious treat!

What You’ll Need:

1 9-inch round cake pan
Parchment paper
Cooking spray
1 box of brownie mix
1/2 cup of melted butter
2 tablespoons of water
1 tablespoon of instant espresso powder
1 cup of semi-sweet chocolate chips
4 cups of heavy cream
1 cup of powdered sugar
1 tablespoon of gelatin powder
1/4 cup of cold water
1/4 cup of hot water
1 cup of dark chocolate, melted

Instructions:

Line the bottom of your cake pan with parchment paper to prevent sticking. Spray the sides of the pan with cooking spray.
Prepare the brownie mix according to the package instructions, using the melted butter, water, and instant espresso powder. Stir until well combined. Pour the batter into the prepared cake pan and bake at the temperature listed on the package. Watch closely to prevent over-baking. Once done, let the brownie layer cool completely.
In a microwave-safe bowl, melt the semi-sweet chocolate chips. Heat in the microwave in 30-second intervals, stirring well between each time, until the chocolate is fully melted and smooth.
In a mixer, beat the heavy cream until thickened. Add the powdered sugar and continue to beat until stiff peaks form. Set aside.
In a separate bowl, mix the gelatin powder with the cold water. Let it sit for a couple of minutes to bloom. Add the hot water and stir until the gelatin is fully dissolved.
Combine the melted dark chocolate with the gelatin mixture. Stir until well combined.
Gently fold the chocolate mixture into the whipped cream, being careful not to overmix. The mixture should be smooth and well incorporated.
Pour half of the chocolate mousse mixture onto the cooled brownie layer in the cake pan. Sprinkle a layer of grated chocolate or cocoa powder on top for added flavor.
Place the cake pan in the refrigerator and chill for a couple of hours, or until the mousse layer is set.
Once the first layer is fully chilled, pour the remaining chocolate mousse mixture on top. Smooth the surface with a spoon or offset spatula.
Return the cake pan to the refrigerator and chill for a few more hours, or until the mousse is fully set.
When you’re ready to serve the cake, remove it from the refrigerator and carefully remove it from the cake pan. Peel off the parchment paper and place the cake on a serving plate.
To make it more visually appealing, you can pipe some whipped cream around the edges of the cake and sprinkle grated chocolate on top.
Store any leftovers in the refrigerator. The cake can also be frozen for later enjoyment.

Now that you know how to make a delicious triple chocolate mousse cake, it’s time to put your skills to the test and enjoy the success of your homemade masterpiece. This cake is perfect for any occasion and is sure to be a crowd pleaser!

Whipped Cream Topping

To add an extra layer of decadence to this already mouthwatering cake, we’ll be topping it off with a homemade whipped cream. This easy-to-make topping will take your Triple Chocolate Mousse Cake to the next level.

Here’s what you’ll need:

2 cups of heavy whipping cream
2 tablespoons of granulated sugar
1 teaspoon of vanilla extract

To begin, make sure that your whipping cream is well chilled. You’ll need a thickened cream to achieve those beautiful peaks.

In a large mixing bowl, combine the chilled cream, sugar, and vanilla extract. Beat them together on high speed using an electric mixer until soft peaks form. Be careful not to overbeat, as this can result in a lumpy texture.

Once your cake has completely cooled, you can proceed with preparing the whipped cream topping. To do this, simply spread the whipped cream onto the cake using a spatula. Make sure to cover the entire surface evenly.

If you’d like to get more creative, you can also use a piping bag to pipe the whipped cream onto the cake. This can create a more elegant look.

If you want to garnish the cake, you can sprinkle some grated chocolate or cocoa powder on top of the whipped cream. This will add more flavor and visual appeal to the final product.

Once the whipped cream topping is added, you can chill the cake in the refrigerator for a couple of hours to allow it to set. This will help the flavors to meld together and ensure a successful slicing experience.

When you’re ready to serve, simply remove the cake from the refrigerator and cut into slices. You can use a knife heated under hot water to ensure clean cuts.

While this cake is best enjoyed the same day it is prepared, you can store any leftovers in an airtight container in the refrigerator for up to three days. Just be sure to keep it cold to prevent any spoilage.

This whipped cream topping is the perfect finishing touch to this delicious Triple Chocolate Mousse Cake. It adds a light and creamy component to complement the rich and fudgy layers of chocolate and mousse. Try it out for yourself and experience the full flavor of this indulgent dessert.

Instructions

Here are step-by-step instructions to make this delicious triple chocolate mousse cake:

Prep Time: 30 minutes

Cook Time: 40 minutes

1. Line a 9-inch springform pan with parchment paper. Make sure to also line the sides with parchment, creating a collar to prevent the cake from sticking.

2. In a heatproof bowl, melt 8 ounces of bittersweet chocolate chips. You can do this by placing the bowl over a saucepan with simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir the chocolate frequently until it’s melted and smooth. Set aside and let it cool slightly.

3. In a separate bowl, whisk together 3 tablespoons of unsweetened cocoa powder, 1 tablespoon of instant espresso powder, and 1/4 teaspoon of salt until well combined.

4. In a large mixing bowl, beat 3/4 cup of heavy cream until it reaches the soft peak stage. Set aside.

5. In another large mixing bowl, beat 16 ounces of cream cheese on medium-high speed until it’s smooth and creamy. Add in 3/4 cup of powdered sugar and continue to beat until well combined.

6. Gradually add the melted chocolate into the cream cheese mixture, folding it in gently until fully incorporated. Make sure to scrape the sides of the bowl to ensure everything is well mixed.

7. In a small bowl, sprinkle 2 1/2 teaspoons of unflavored gelatin over 1/4 cup of cold water. Let it sit for a couple of minutes to bloom. Then, heat the mixture in the microwave for about 15 seconds, until the gelatin is completely dissolved. Set aside.

8. Add the gelatin mixture to the cream cheese and chocolate mixture, whisking it in until completely combined.

9. Fold in the whipped cream to the cream cheese mixture, being careful not to overmix. Gently fold until the mixture is smooth and evenly combined.

10. Pour one-third of the chocolate mousse mixture into the prepared springform pan and smooth it out with a spoon or an offset spatula.

11. Place the pan in the freezer for about 10 minutes to set the first layer of mousse.

12. Remove the pan from the freezer and spread a second layer of chocolate mousse over the first layer. Repeat the freezing process for another 10 minutes.

13. Finally, pour the remaining chocolate mousse on top, spreading it evenly to create a smooth finish. Place the cake in the refrigerator and let it chill for at least 4 hours, or overnight if possible, to fully set.

14. Once the cake is fully chilled and set, remove the springform pan collar. You can garnish the cake with whipped cream, chocolate ganache, or any other topping of your choice.

15. To serve, slice the cake into desired portions and enjoy this decadent and rich triple chocolate treat!

Tips:

To prevent the cake from sticking to the pan, you can lightly grease the sides before lining it with parchment paper.
Make sure to use high-quality chocolate chips for the best flavor. You can choose between dark, semi-sweet, or milk chocolate, depending on your preference.
If you prefer a homemade whipped cream topping, you can whip up some chilled heavy cream with a couple of tablespoons of powdered sugar until soft peaks form.
If you have any leftover cake, store it in an airtight container in the refrigerator for up to 3 days. It can also be stored in the freezer for longer shelf life.
You can try different flavors by using white chocolate or a combination of milk and dark chocolate in the mousse layers. Get creative and make it your own!

Key Ingredients

To make this mouthwatering triple chocolate mousse cake, you’ll need the following key ingredients:

1. Brownie Layer: Start by making a homemade brownie layer. Combine the listed ingredients for the brownie layer, stirring until well combined. Bake the brownie layer in a lined and prepared baking pan, then set aside to cool.

2. Chocolate Mousse Layers: The success of this cake is in the layers of rich chocolate mousse. In a microwave-safe bowl, melt the white chocolate chips in 30-second increments, stirring after each increment, until fully melted and smooth. Set aside to cool. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the melted white chocolate into the beaten egg whites, being careful not to deflate the mixture. Refrigerate the white chocolate mousse until thickened.

Repeat the same process with the milk chocolate chips, using a separate bowl. Melt the milk chocolate chips, let cool, and then fold into the beaten egg whites. Refrigerate this milk chocolate mousse until thickened as well.

For the dark chocolate mousse layer, melt the dark chocolate chips with the butter in a heat-proof bowl over a pot of simmering water, stirring until smooth. Let the melted chocolate cool slightly, then stir in the espresso and vanilla extract. In another bowl, beat the heavy cream until stiff peaks form. Gently fold in the melted dark chocolate mixture. Refrigerate this dark chocolate mousse until thickened.

3. Whipped Cream: Homemade whipped cream is the perfect garnish for this cake. In a cold bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat the cream until stiff peaks form. Refrigerate the whipped cream until ready to use.

4. Finishing Touches: To assemble the cake, start by placing the brownie layer onto a serving plate. Spoon the white chocolate mousse on top of the brownie and spread it evenly. Place the milk chocolate mousse on top of the white chocolate layer, spreading it evenly as well. Finally, spoon the dark chocolate mousse onto the cake and smooth the top with a spatula.

Refrigerate the cake for at least 4 hours, or overnight, to allow the mousse layers to set completely. Once the cake is firm, remove it from the refrigerator and gently run a hot knife along the edges of the cake to loosen it from the pan. Carefully transfer the cake onto a serving platter.

5. Garnish: Add a final touch by garnishing the top of the cake with whipped cream and chocolate shavings. Use a fine mesh sieve to sprinkle powdered sugar over the entire cake for an elegant finish.

Now that you know the key ingredients for this delicious triple chocolate mousse cake, follow the instructions provided for each layer to create an indulgent dessert that will impress everyone!

FAQ

Can I freeze the chocolate mousse cake?

Yes, you can freeze the chocolate mousse cake. To do so, wrap it tightly in plastic wrap or place it in an airtight container before freezing. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.

What are the ingredients needed for the triple chocolate mousse cake?

The ingredients needed for the triple chocolate mousse cake are: chocolate cake mix, eggs, vegetable oil, water, chocolate ganache, heavy cream, semi-sweet chocolate chips, bittersweet chocolate chips, powdered sugar, vanilla extract, and instant chocolate pudding mix.

How do I heat treat the brownie mix for the triple chocolate mousse cake?

To heat treat the brownie mix for the triple chocolate mousse cake, preheat your oven to 325°F (163°C). In a heatproof bowl, combine the brownie mix with the specified amount of eggs, vegetable oil, and water as instructed on the package. Place the bowl over a pan of simmering water and stir the mixture until it reaches an internal temperature of 160°F (71°C). This will ensure that any bacteria in the mix is killed off. Once it reaches the desired temperature, remove the bowl from the heat and proceed with the rest of the recipe.

Can I freeze the chocolate mousse cake?

Yes, you can freeze the chocolate mousse cake. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.

Delicious Triple Chocolate Mousse Cake Recipe – Easy StepbyStep Guide