Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake is the ultimate indulgence for anyone who loves chocolate. It’s a stunning, layered dessert with a fudgy brownie base, a light and airy chocolate mousse center, and a silky ganache topping. Rich, creamy, and visually striking, this cake is perfect for birthdays, holidays, or any time I want to impress with dessert.

Why You’ll Love This Recipe

I love this recipe because it’s a celebration of chocolate in every layer. The brownie is dense and chewy, the mousse adds a soft, luxurious texture, and the ganache provides a glossy finish that ties everything together. Each bite feels like a special treat, and even though it looks sophisticated, it’s surprisingly manageable to make. It also holds up beautifully in the fridge, which makes it a great make-ahead dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Base
unsweetened chocolate – 6 ounces (170 g), coarsely chopped
unsalted butter – ½ cup (113 g), cut into pieces
granulated sugar – 1 cup (200 g)
eggs – 3 large, at room temperature
pure vanilla extract – 1 tablespoon
all-purpose flour – 1 cup (130 g)
Dutch-process cocoa powder – 3 tablespoons
salt – ½ teaspoon

For the Mousse Layer
gelatin powder – ¾ teaspoon
water – 1 tablespoon
semisweet chocolate – 6 ounces (168 g), coarsely chopped
heavy cream – 1 ½ cups (360 ml), cold
granulated sugar – 2 tablespoons

For the Ganache Topping
heavy cream – ¾ cup (180 ml)
unsalted butter – 1 tablespoon
semisweet chocolate – 9 ounces (252 g), coarsely chopped

Directions

1. Make the Brownie Base
I preheat the oven to 350°F (175°C) and prepare an 8-inch springform pan by lining it with parchment and spraying it with nonstick spray.
I melt the chocolate and butter together in a saucepan, stirring until smooth. Then I whisk in the sugar and let the mixture cool a bit.
Next, I whisk in the eggs one at a time, followed by the vanilla.
I sift the flour, cocoa powder, and salt together and gently fold them into the chocolate mixture.
I pour the batter into the pan and bake for 20–25 minutes until the center comes out with moist crumbs on a toothpick. I let it cool completely.

2. Prepare the Mousse Layer
I sprinkle gelatin over water in a small bowl and let it bloom for 5 minutes.
I heat ½ cup of cream with the sugar in a saucepan until just simmering, then pour it over the chocolate with the gelatin. I stir until smooth and let it cool.
Meanwhile, I whip the remaining 1 cup of cream to medium-stiff peaks.
I whisk in a third of the whipped cream to the chocolate to lighten it, then fold in the rest gently.
I spread the mousse over the cooled brownie and refrigerate the cake.

3. Make the Ganache Topping
I heat the cream and butter until almost boiling, then pour it over the chocolate.
I stir until smooth and glossy, let it cool to room temperature, and spread it over the mousse.
I refrigerate the cake for at least an hour until set.

Servings and timing

Servings: 16
Prep time: 40 minutes
Cook time: 35 minutes
Total time: 2 hours 35 minutes (includes chilling)

Variations

• I sometimes switch the semisweet chocolate for dark chocolate for a more intense flavor.
• A splash of coffee or orange liqueur adds a delicious adult twist to the mousse.
• For extra crunch, I mix chopped hazelnuts or almonds into the brownie layer.
• If I want a festive look, I top the ganache with chocolate curls or berries.

Storage/Reheating

• I store the cake in the refrigerator, covered, for up to 3 days.
• For longer storage, I wrap individual slices in plastic and freeze them for up to 3 months. I let them thaw overnight in the fridge.
• Since this is a chilled dessert, I serve it cold—no reheating needed.

FAQs

What size pan should I use for this recipe?

I use an 8-inch springform pan to ensure the layers build up beautifully and release easily when it’s time to serve.

Can I make this cake ahead of time?

Yes, and I actually prefer making it a day ahead. The flavors deepen and the layers set perfectly overnight.

Can I use store-bought brownie mix instead?

If I’m in a pinch, I’ll use a brownie mix for the base, but I find homemade gives the richest flavor and best texture.

How do I get clean slices when cutting the cake?

I dip a sharp knife in hot water, wipe it clean, then slice. I repeat between each cut for neat, even pieces.

Can I make this without gelatin?

The gelatin helps the mousse set firmly. If I want to go without it, I whip the cream a little stiffer and expect a softer mousse layer.

Conclusion

This Triple Chocolate Mousse Cake is everything I want in a show-stopping dessert: rich, layered, smooth, and satisfying. From the fudgy base to the creamy mousse and glossy ganache, every component complements the others perfectly. Whether I’m serving it at a party or saving it for a quiet indulgent moment, it always delivers. It looks fancy, but it’s easy enough to make—and it always disappears fast.

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