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Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake Unites ALL Chocolate Lovers

This recipe for Triple Chocolate Mousse cake is created with a base layer of dark chocolate mousse cake, followed by layers of rich milk chocolate and white chocolate mousse. A decadent indulgence :0)
Gluten Free Triple Chocolate Mousse Cake

Recently I was asked to cook two cakes for a BSA (Boy Scouts of America) cake auction. So I just had to make the very best dessert cake out there, Triple Chocolate Mousse Cake!

This cake sold for the highest amount of the entire cake auction …$135!

I was so happy to help out, and the folks that took this cake home said it was worth every penny.
You will feel like you’ve died and gone to heaven when you take your first bite of Triple Chocolate Mousse Cake, which happens to be gluten-free.

My first taste of Triple Chocolate Mousse Cake

I will always remember when I discovered Triple Chocolate Mousse Cake while dining at one of my favorite restaurants in New Mexico. I thought that it was a one-of-a-kind restaurant creation until years later I stumbled across a recipe for it by Cooks Illustrated.  I was thrilled; then I read the instructions. A stand mixer was a requirement, and unfortunately, I didn’t own one. However, having this recipe in hand was certainly the motivation to purchase one! Just last Christmas I finally added a KitchenAid stand mixer to my kitchen countertop and christened it by making my very first homemade Triple Chocolate Mousse Cake.

This dessert is a real showstopper and absolutely a crowd favorite. Your friends and family will be so impressed with your cooking abilities when you serve them a slice! The base is made of modified chocolate souffle/flourless cake, sturdy enough to hold up the milk chocolate and white chocolate mousse layers on top. Again, a stand mixer and a springform pan are required for this recipe. So get the equipment you need and make it!
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Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

4.5 from 2 reviews

  • Author: Emily
  • Total Time: 6 hours 15 minutes
  • Yield: 16-20 slices 1x


A decadent indulgence for any chocolate lover.



Bottom Layer

  • 6 tablespoons of unsalted butter, cut into several pieces
  • 7 ounces of semi-sweet (or bittersweet) bakers chocolate, chopped up/broken into small pieces
  • 1 and 1/2 teaspoons of vanilla extract
  • 4 large eggs, yolks and whites separated
  • a pinch of table salt
  • 1/3 cup of packed light brown sugar (crumble with fingers to remove any lumps)

Middle Layer

  • 2 tablespoons of cocoa powder
  • 5 tablespoons of hot water
  • 7 ounces of semi-sweet (or bittersweet) bakers chocolate, chopped up/broken into small pieces
  • 1 and 1/2 cups cold heavy cream
  • 1 tablespoon of granulated sugar
  • 1/8 teaspoon table salt

Top Layer

  • 1 teaspoon powdered gelatin
  • 1 tablespoon of water
  • 6 ounces of white chocolate chips
  • 1 and 3/4 cups cold heavy cream
  • Chocolate curls to garnish 


Bottom Layer:

  1. Spray an 8 or 9 inch springform pan generously with cooking spray. Adjust your oven rack to the middle position and preheat the oven to 325 degrees F. Melt the butter and chocolate together in a microwave bowl on half power, stirring every minute until chocolate is smooth. When smooth, let it cool for about 5 minutes. Then whisk in the vanilla and egg yolks and set aside.
  2. In a stand mixer, beat the egg whites and salt with the whisk attachment at medium speed until lots of bubbles appear about 30 seconds (frothy). Add half the brown sugar and mix for another 15 seconds or so. Then add the remaining brown sugar and switch the speed to high, beating until soft peaks form when whisk is lifted, about a minute to minute and a half. Scrape down the bowl with a spatula half way through if needed. Watch carefully so as to not over-whip to stiff peaks.
  3. Using a whisk, gently mix one-third of beaten egg whites into the chocolate mixture to lighten it. Switching to a rubber spatula, and FOLD (not mix) in the remaining whipped egg whites until no white streaks remain. Gently poor the mixture into the springform pan and smooth the top with an offset spatula.
  4. Bake for 13 to 18 minutes, when the cake has risen, is firm around the edges and the center springs back after a gentle touch of the finger. Remove from the oven and cool on a wire rack for about an hour. The cake will collapse as it cools and pull away from the edge of the pan. Wash your stand mixer and whisk attachment for the next layer.

Middle Layer:

5. Mix the cocoa powder into the hot water and set aside. Melt the chopped chocolate again in a microwave bowl and stir occasionally until completely melted and smooth. Remove from heat and set aside to cool. While waiting, whip cream, granulated sugar and salt in your stand mixer with the whisk attachment at medium until frothy. Move speed to high and whip until soft peaks form, about a minute. This goes fast so watch carefully!

6. Next, whisk the cocoa powder-water mixture into the melted chocolate until smooth and shiny. Then using a hand whisk, fold 1/3 of the whipped cream into the chocolate mixture to lighten. With a rubber spatula, gently fold in the remaining cream until no white streaks remain. Gently pour the mousse into the springform pan over the bottom layer and tap the bottom on the counter a few times to remove any air bubbles. Smooth the top and refrigerate at least 15 mins while preparing the top layer. Wash your stand mixer equipment again for the final layer.

Top Layer:

7. In a small container, sprinkle the gelatin over the water. Place white chocolate into a medium sized mixing bowl. Bring 1/2 cup heavy cream to simmer in a small saucepan over medium-high heat, stirring constantly. Remove from heat and mix in the gelatin mixture. Stir until fully dissolved.

8. Pour the cream mixture over the white chocolate and stir until melted and smooth. Cool to room temperature, mixing occasionally.

9. Whip remaining cream in the bowl of your stand mixer at medium speed until frothy, and then increase the speed to high and whip until soft peaks form when whisk is lifted, about one minute. Using a hand whisk, fold 1/3 whipped cream into white chocolate mixture until thoroughly combined. Then using a rubber spatula, gently fold in the remaining whipped cream until fully incorporated. (It’s a little hard to tell since you’re mixing white into white essentially, just do your best to watch it and not fold to much or it will deflate.) Gently pour out onto the middle layer and smooth the top. Refrigerate until set, approximately 2 and 1/2 hours.

To remove and serve: Run a knife between the cake and the side of the pan. Unbuckle the side of the pan and remove. Run a clean hot knife along the outside of the cake to smooth the sides. Use a clean hot knife or wire to slice and serve. Garnish with chocolate curls or strawberries if desired.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

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  1. My first time trying this recipe and it was so delicious! However, my family found it too chocolaty for us. Any recommendation? Should I lessen the semi chocolate ingredients? Would really want to make this again!

    1. Hi Dee!
      It is a very rich dessert (that’s why I love it and savor every bite). I have a couple of suggestions to cut back on the richness, just remember that a lot of that comes from the heavy cream as well which you really can’t cut at all or the dessert will not hold up. My first suggestion would be to cut back on the amount of chocolate in each layer. The flourless chocolate cake on the bottom could be cut back to 5 ounces of bittersweet chocolate, and the middle layer 1 tablespoon of cocoa powder + 5 ounces of semi-sweet chocolate. The white chocolate top layer isn’t as rich so I’d follow the recipe as written. OR, skip the middle semi-sweet layer altogether and pour the white chocolate layer right over the flourless chocolate cake. I hope that helps! Thanks so much for the question Dee!

  2. Hi Emily, did what you suggested and it was perfect! Thank you again! Will definitely try your other recipes!

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