Triple Chocolate Mousse Cake Recipe
Chocolate cake, light dark mousse, and white mousse
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Cake
Dark Chocolate Mousse
White Chocolate Mousse
Method
Chocolate Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Slowly stir in the boiling water until the batter is smooth.
- 5
Bake
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it cool for 10 minutes before transferring to a wire rack.
Dark Chocolate Mousse Preparation
- 6
Melt Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
- 7
Whip Cream
In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Set aside.
- 8
- 9
Mix Yolks and Sugar
Add granulated sugar and vanilla extract to the egg yolks, whisking until light and creamy.
- 10
Combine Chocolate and Yolks
Fold the melted chocolate into the egg yolk mixture until combined.
- 11
Beat Egg Whites
Beat the egg whites until stiff peaks form, then gently fold into the chocolate mixture.
- 12
Fold in Whipped Cream
Gently fold the whipped cream into the chocolate mixture until well combined. Refrigerate for at least 2 hours.
White Chocolate Mousse Preparation
- 13
Melt White Chocolate
Melt the white chocolate using the same method as the dark chocolate, then let it cool slightly.
- 14
Whip Cream
In another bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Set aside.
- 15
- 16
Mix Yolks and Sugar
Whisk the egg yolks with granulated sugar and vanilla extract until light and creamy.
- 17
Combine White Chocolate and Yolks
Fold the melted white chocolate into the egg yolk mixture until smooth.
- 18
Beat Egg Whites
Beat the egg whites until stiff peaks form, then gently fold into the white chocolate mixture.
- 19
Fold in Whipped Cream
Gently fold the whipped cream into the white chocolate mixture until well combined. Refrigerate for at least 2 hours.
Assemble Cake
- 20
Layer the Mousse
Once both mousses have set, place the cooled chocolate cake on a serving plate. Spread the dark chocolate mousse over the top, smoothing it out evenly.
- 21
Top with White Chocolate Mousse
Spread the white chocolate mousse over the dark chocolate mousse layer, smoothing it out evenly.
- 22
Chill and Serve
Refrigerate the assembled cake for at least 2 hours before serving. Optionally, garnish with chocolate shavings or fresh berries.