Triple chocolate mousse cake…


If you are a chocolate lover this is a cake you will absolutely adore. Yes it takes time to make it but final result will be amazing. As well as taste and WOW effect this cake leaves behind.


It is December and Christmas is closing in. I was looking for recipes and trying to decide which cake to prepare. After I came across triple mousse cake recipe, I had to make it. With my own twist.

The thing is, it is a special year and special time of the year. Usually we would have guests and I wouldn’t have to worry about things like “will this be too much” or “it is just two of us, maybe I shouldn’t”. Every cake would go into flames if you know what I mean. Especially this one. But yes it is a different Christmas. We won’t have guests. It will be only for our small family. And delivery! That’s where it was decided. I’m going for it.

First step was to purchase missing ingredients for example white chocolate which I usually rarely use. After brief shopping I started with preparation. Next was to make dough. You will need 10″ (26cm) cake pan with parchment paper in the bottom and grease the sides. After you prepare dough mixture and preheat the oven at 350F (180C). Bake it for 20 minutes. This is all of baking you will do with this cake. Rest of it is about cooling. And that takes time and patience. Next is chocolate fudge layer which will be poured over baked dough and cooled for an hour. After the fudge it is time for chocolate mousse. It is a tricky step while cooking egg yolks on the steam but it is nothing too difficult even if you are just starting with baking. If you are following recipe strictly :). After chocolate mousse is done, you will pour it over the fudge and refrigerate it for 1 hour again. In the meantime you will prepare white chocolate mousse. Final layer. In the final layer you will use gelatin. I used 9g and you will see in my recipe below that I stated 6g. It would make better consistency of the final layer and it would complement better to layers below. After white mousse layer is poured over chocolate layer, it is a time to set aside this cake for at least 4 hours or overnight.




Prep time

4 hours

Cooking time

20 minutes




  • 1/4 cup (60 g) unsalted butter, at room temperature

  • 1/2 cup (105 g) granulated white sugar

  • 1/2 tsp vanilla extract

  • 2 egg whites, at room temperature (save the yolks!)

  • 1/4 cup (60 g) sour cream, at room temperature

  • 1/2 cup + 2 tbsp (80 g) of all purpose flour

  • 1/4 cup + 2 tbsp (45 g) of powdered dark cocoa

  • 1 1/8 tsp (7 g) of baking powder

  • 1/4 tsp of salt

  • 1/4 cup ( 60 ml) of milk, at room temperature

  • 2 tbsp of water, at room temperature

  • 6 oz (170g) of milk chocolate

  • 2 tbsp (30ml) of maple syrup or corn syrup

  • 1/2 cup (120 ml) of heavy whipping cream

  • 1/2 tsp of vanilla extract

  • 4 large egg yolks (2 you saved from dough part)

  • 1/4 cup (50 g) of granulated sugar

  • 1 and 3/4 cups (420 ml) of heavy whipping cream, divided
    (120 ml and 300 ml)

  • 3/4 cup (70 g) of powdered sugar

  • 8 oz (230 g) of milk chocolate

  • 1 1/4 tsp (6 g) of unflavored powdered gelatin

  • 1 and 1/2 tbsp (25 ml) of water

  • 9 ounces (255g) of white chocolate

  • 1 3/4 cups (420ml) heavy whipping cream, divided
    (120 ml and 300 ml)

  • 1/3 cup (30 g) of powdered sugar


  • Preheat oven to 350°F (180°C) and prepare an 10 inch cake pan with parchment paper in the bottom and grease the sides. In a large mixing bowl, put the butter and sugar together and cream it with mixer until light in color and fluffy, about 3-4 minutes.
  • Add sour cream and vanilla extract mix until well combined.
  • Add 2 egg whites one at a time (save the yolks for later), mix it until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Combine dry ingredients in a separate bowl, then combine milk and water in a small measuring cup. Afterwards add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
  • Spread the batter evenly into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely.
  • Once the cake is cooled, prepare the cake pan for layering. To set up your cake pan, line an 10×3 inch pan with parchment paper that goes about 2 inches above the top edge of the pan. A springform pan is best so that you can easily remove the cake once it’s been assembled. You can use cake collars as well.
  • Cut the dome off of the cake, then place it in your pan or cake collar.
  • To make the fudge layer, add the milk chocolate, maple syrup and vanilla extract to a medium heat-proof bowl.
  • Heat the heavy whipping cream until it just starts to boil, then pour it over the chocolate. Cover the bowl with plate and allow to sit for 3 minutes, then whisk until smooth.
  • Pour the melted chocolate on top of the cake and spread into an even layer. Place the cake in the fridge while until fudge firms, about 1 hour.
  • Combine egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a pot with simmering water. You can use double boiler if you have one. Do not let the water boil, or it will be too hot. To ensure that the steam cooking the eggs doesn’t get too hot, occasionally lift the bowl to release the steam.
  • Cook mixture, whisking constantly. The mixture will thin out at first, then begin to thicken. The egg mixture will be ready when is has thickened, lightened in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). Do not boil. When done, remove egg mixture from heat and set aside.
  • Place the milk chocolate for mousse in a medium sized bowl and melt in the microwave in intervals of about 10-15 seconds or on the steam above simmering water. Vigorously whisk the egg mixture into the melted chocolate until smooth. Set aside to cool to about room temperature.
  • In another bowl, whip remaining 1 1/4 cups (300ml) of heavy whipping cream and add powdered sugar until stiff peaks form.
    Slowly add the whipped cream into the chocolate mixture until everything is combined (1/4 by 1/4).
  • Spread the chocolate mousse into an even layer on top of the chocolate fudge. Refrigerate for about an hour.
  • In a small bowl, sprinkle the powdered gelatin (6 g) over the water, making sure the powder is all touching water. Let it sit in water for for about 3 minutes.
  • Place the white chocolate in a medium glass bowl. Heat (120ml) of heavy cream in a medium pot until it comes to a boil.
  • Add the gelatin mixture to the hot heavy cream mixture and whisk until the gelatin is dissolved.
  • Pour heavy cream and gelatin mixture over white chocolate and cover with plate. Let it sit for 3 minutes. Whisk until smooth.
  • Whip remaining 1 1/4 cups (300ml) heavy cream and powdered sugar at high speed with a mixer until stiff peaks form.
  • Gently fold about a third of the cooled white chocolate mixture into the whipped cream until combined. Add the second third of the cooled white chocolate and gently fold into the whipped cream. Add the remaining white chocolate and fold together until completely combined.
  • Spread the white chocolate mousse into an even layer on top of the chocolate mousse. Refrigerate until completely firm, at least 3-4 hours.
  • Once firm, remove the cake from the pan or remove the cake collar from the sides.
  • Finish off the cake with chocolate curls and a sprinkle of cocoa powder. Keep cake refrigerated until ready to serve.


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