Triple Chocolate Mousse Cake

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An easier alternative to Chocolate Ice Cream Cake, this Triple Chocolate Mousse Cake is a light, silky option for real chocolate lovers who don’t want the heaviness of cake for their celebrations.

A triple chocolate mousse cake - silky, rich and perfect for people who don't love cake. A gluten-free chocolate cake perfect for special occasions

Triple Chocolate Mousse Cake Recipe

“You. Don’t. Like. Cake.”

I had to pause between each word to let them fully sink in.

My friend, unashamed of her completely ridiculous statement, just blinked back at me and repeated, “I don’t like cake.”

Now, normally I assume that these people have not had the good fortune of experiencing a truly good cake. (I have two friends that had never had homemade cookies and had decided they hated them – until I corrected things.) But this friend had just had a bite of a delicious, soft cake and put her fork down with the resignation of a person deprived of one of life’s great joys. She truly did. not. like. cake.

As a result, she had only had DQ ice cream cakes for her birthdays – and naturally, wasn’t a huge fan of those either! So, on a recent birthday, I resolved to make her a cake-less cake special enough for a birthday.

And funny enough, she likes mousse… one of the few desserts I thumb my nose at!

This triple chocolate mousse cake is silky, creamy and sinfully rich with 5 layers of chocolate goodness. It’s truly a cake worthy of a special celebration!

For this cake, you want a dense bottom layer to hold up the three layers of mousse. I was also making this for a gluten-free friend so I skipped the flour and went for a classic flourless cake, which is rich, chocolate and dense – almost souffle-like.

(Of course, you can also use chocolate wavers, or skim a bit of chocolate cake batter if you’re preparing a chocolate cake anytime before making this cake, and then freeze a thin chocolate cake layer to use for this cake.)

I also used gelatine to help keep the layers firm – if you combine this cake in a trifle dish, its not necessary, but I wanted to serve it stand-alone (as shown in the pictures) so that really helped. I buy my plain gelatine in bulk at bulk stores, but you can use the Knox brand packets.

Please take caution that the regular chocolate and white chocolate layers are prepared quite differently due to the fat content of white chocolate, which has a completely different composition than regular chocolate. However, I did make life easier for you by only preparing two different types of mousse and then combining 1/3 of the mixture of each to make the third (middle) layer. I’m all about shortcuts, folks!

And finally, I just used bits of leftover chocolate and cookies to decorate the cake, and some blueberries and mint for pops of color. Sprinkles or squirts of whipped cream would also work nicely.

This mousse cake lasts for 3 days in the fridge. It needs to be kept in the fridge until just ready to serve. It can be frozen for up to two months if wrapped well. (This set of freezer containers is a crazy bargain.)

Ingredients for Chocolate Mousse Cake

For the cake base:
For the bottom chocolate layer:
For the top white chocolate layer:
For the chocolate drips (optional):

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

  • Lots of mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
  • 8″ Springform pan

How to Make Triple Chocolate Mousse Cake

For the cake base:

Preheat oven to 325 F.

Grease a 8″ springform pan and set aside.

In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.

Let mixture cool before whisking in the vanilla and egg yolks.

In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.

Fold the egg white mixture into the chocolate mixture, and then pour into prepared pan.

Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool completely before starting to add mousse layers.

 

For the chocolate mousse:

In a small bowl combine water and gelatine and set aside.

Melt the chocolate – either over a double boiler or in the microwave, using 25-second bursts. Set aside as you prepare the cream.

Mix the whipping cream, salt and sugar together, and then beat on high speed for 1-2 minutes until soft peaks form.

Fold in the melted chocolate until completely incorporated. Set aside.

Melt the gelatine by either placing over a double boiler, or placing the bowl over a bowl with boiling water.

When the gelatine is completely liquified, add to the mousse mixture.

Reserve 1/3 of the mousse mixture, and then fold the rest into the springform pan, smoothing it over the chocolate cake layer.

Set in the fridge as you prepare the white chocolate mousse.

 

For the white chocolate mousse:

In a small bowl sprinkle gelatin over water and set a side.

Place white chocolate in a large bowl and set a side.

Bring 1 cup of heavy cream to simmer over medium heat. Remove from heat and whisk in gelatin mixture until fully dissolved.

Pour the whipping cream-gelatine mixture over the white chocolate and whisk until smooth. Allow to cool.

While the white chocolate mixture is cooling, whip the remaining 1 cup of heavy cream until soft peaks form, about 4 minutes. Fold the whipped cream into the cooled white chocolate mixture.

Remove 1/3 of the white chocolate mixture and combine it with the reserved chocolate mousse.

Spread this light chocolate mixture over the cooled first mousse layer, then spread the white chocolate mixture overtop, being careful not to marble them.

Chill for 4 hours or overnight.

 

To remove the cake from the springform pan, run a knife along the inside of the pan and then release the latch.

Melt the 1/2 cup chocolate in 25 second bursts, and stir in the shortening until smooth. Hold half teaspoons up to the edge of the cake and let drip down. Repeat along the outside of the full cake.

Press your optional garnishes into the chocolate mixture while still wet.

 

Pin this Triple Chocolate Mousse Cake recipe:

A gluten-free Chocolate Mousse cake fit for a party! This silky and rich chocolate cake is perfect for people who aren't huge fans of regular cake or prefer something lighter

Grab your free printable for our easy triple chocolate mousse cake:

Yield: 10 servings

Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

A decadent three-layer chocolate mousse cake with a chocolate souffle base. Gluten-free.

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

For the cake base:

  • 6 Tablespoons butter
  • 3/4 cup chocolate chips or dark chocolate squares
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs, separated
  • 1/3 cup brown sugar
  • Pinch salt

For the bottom chocolate layer:

  • 2 1/2 teaspoons plain gelatin
  • 4 Tablespoons cold water
  • 3/4 cup semi-sweet chocolate chips
  • 1 1/2 cups heavy cream
  • 1 Tablespoon sugar
  • Pinch salt

For the top white chocolate layer:

  • 2 1/2 teaspoons plain gelatin
  • 4 Tablespoons cold water
  • 3/4 cup white chocolate chips
  • 2 cups heavy cream

For the chocolate drips (optional):

  • 1/2 cup chocolate chips
  • 1/2 Tablespoon shortening, optional

Instructions

For the cake base:

  1. Preheat oven to 325 F.
  2. Grease a 8" springform pan and set aside.
  3. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.
  4. Let mixture cool before whisking in the vanilla and egg yolks.
  5. In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.
  6. Fold the egg white mixture into the chocolate mixture, and then pour into prepared pan.
  7. Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool completely before starting to add mousse layers.

For the chocolate mousse:

  1. In a small bowl combine water and gelatine and set aside.
  2. Melt the chocolate - either over a double boiler or in the microwave, using 25-second bursts. Set aside as you prepare the cream.
  3. Mix the whipping cream, salt and sugar together, and then beat on high speed for 1-2 minutes until soft peaks form.
  4. Fold in the melted chocolate until completely incorporated. Set aside.
  5. Melt the gelatine by either placing over a double boiler, or placing the bowl over a bowl with boiling water.
  6. When the gelatine is completely liquified, add to the mousse mixture.
  7. Reserve 1/3 of the mousse mixture, and then fold the rest into the springform pan, smoothing it over the chocolate cake layer.
  8. Set in the fridge as you prepare the white chocolate mousse.

For the white chocolate mousse:

  1. In a small bowl sprinkle gelatin over water and set a side.
  2. Place white chocolate in a large bowl and set a side.
  3. Bring 1 cup of heavy cream to simmer over medium heat. Remove from heat and whisk in gelatin mixture until fully dissolved.
  4. Pour the whipping cream-gelatine mixture over the white chocolate and whisk until smooth. Allow to cool.
  5. While the white chocolate mixture is cooling, whip the remaining 1 cup of heavy cream until soft peaks form, about 4 minutes. Fold the whipped cream into the cooled white chocolate mixture.
  6. Remove 1/3 of the white chocolate mixture and combine it with the reserved chocolate mousse.
  7. Spread this light chocolate mixture over the cooled first mousse layer, then spread the white chocolate mixture overtop, being careful not to marble them.
  8. Chill for 4 hours or overnight.

To serve:

  1. To remove the cake from the springform pan, run a knife along the inside of the pan and then release the latch.
  2. Melt the 1/2 cup chocolate in 25 second bursts, and stir in the shortening until smooth. Hold half teaspoons up to the edge of the cake and let drip down. Repeat along the outside of the full cake.
  3. Press your optional garnishes into the chocolate mixture while still wet.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 663Total Fat: 55gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 190mgSodium: 152mgCarbohydrates: 41gFiber: 2gSugar: 37gProtein: 8g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

This triple chocolate mousse cake is silky, creamy and sinfully rich with 5 layers of chocolate goodness. It’s truly a cake worthy of a special celebration!

For more delicious chocolate desserts, check out our Guinness Chocolate Cupcakes or our No-Bake Chocolate Peanut Butter Lush.

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7 Comments

  1. magnificent points altogether, you just won a new reader.

    What might you suggest about your publish that you made some days ago?
    Any sure?

  2. Look amazing! I got a request for a cake like this but gluten and sugar-free. Could I use a sugar alternative and sugar-free chocolate?

    1. Hi Meriem,
      I haven’t attempted to make this cake sugar-free however I have been experimenting a bit with monkfruit sweetener and it’s my preferred sugar-free sweetener right now in terms of flavor and how it reacts with other ingredients. I think you will have a good experience with it, but since I haven’t tried it myself I would maybe attempt just one layer with the substitute and see if it needs adjusting. If you use it 1:1, you may want to use a more bitter chocolate to offset.

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