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Triple Chocolate Mousse Cake

Irresistible Triple Chocolate Mousse Cake for Every Celebration

Experience the heavenly flavors of Triple Chocolate Mousse Cake, a delightful dessert perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 6 ounces Unsweetened Chocolate Use semi-sweet chocolate for a less intense taste.
  • ½ cup Unsalted Butter Margarine can be used, though it may alter flavor quality slightly.
  • 1 cup Granulated Sugar Brown sugar can be used for added moisture and flavor depth.
  • 3 large Eggs Flax eggs can be used for a vegan option.
  • 1 tablespoon Pure Vanilla Extract Almond extract can add a different dimension of flavor.
  • 1 cup All-Purpose Flour Gluten-free flour blends can replace it for a gluten-free option.
  • 3 tablespoons Dutch-Process Cocoa Powder Natural cocoa powder can be substituted if needed.
  • ½ teaspoon Salt Sea salt or kosher salt can be used.
For the Mousse
  • ¾ teaspoon Gelatin Powder Agar powder can be substituted (1 tsp agar + 1 tbsp water).
  • 1 tablespoon Water
  • 6 ounces Semisweet Chocolate Use bittersweet chocolate for a deeper flavor.
  • 1½ cups Heavy Cream Coconut cream can be used for a dairy-free option.
  • 2 tablespoons Granulated Sugar Powdered sugar can work as a substitute for smoother texture.
For the Ganache
  • ¾ cup Heavy Cream Light cream can be used for a lighter ganache.
  • 1 tablespoon Unsalted Butter Margarine can also be used.
  • 9 ounces Semisweet Chocolate Dark chocolate can be used for a richer flavor.

Equipment

  • 8-inch springform pan
  • medium saucepan
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Prepare the Brownie Base
  1. Preheat your oven to 350ºF (175ºC). Grease an 8-inch springform pan. Melt chocolate and butter over low heat until smooth. Stir in sugar, eggs, and vanilla. Fold in flour, cocoa powder, and salt. Pour into pan and bake for 20-25 minutes.
  2. Allow the brownie base to cool completely in the pan.
Make the Mousse
  1. Sprinkle gelatin over water and let bloom. Heat cream and sugar until dissolved. Add chocolate, stirring until melted. Cool slightly, then add gelatin. Fold in whipped cream.
  2. Spread the mousse over the cooled brownie base.
Prepare the Ganache
  1. Heat cream and butter until simmering. Pour over chocolate and stir until smooth. Let cool slightly, then pour over mousse.
  2. Refrigerate the cake for at least 1 hour to set ganache.
Serve
  1. Remove from refrigerator, release springform, and transfer to a platter. Let sit at room temperature for 30 minutes before slicing.
  2. Serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

For optimal results, chill before serving and consider garnishing with chocolate shavings or fresh berries.

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