Meet your Triple Chocolate Mousse Cake

This cake is a soft chocolate base topped with three smooth mousses — dark, milk, and white chocolate. It looks fancy but is simple to make. You can make it for a birthday, a special dinner, or when you just want a big chocolate treat. If you enjoy layered chocolate desserts, you might also like this chocolate mousse cake.

Why you’ll fall for this cake

• It combines three chocolate flavors in one dessert.
• The cake base is quick to bake and the mousses come together fast.
• It chills in the fridge, so you can make it a day ahead.
• It serves well for a group and still looks impressive.

Step-by-step: Build the Triple Chocolate Mousse Cake

This section shows what to gather and how to build the cake.

Ingredients you’ll need

• 1 cup (125 g) flour
• 1/2 cup (60 g) cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 2 large eggs
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) buttermilk
• 1/2 cup (120 ml) hot water or hot coffee
• 100 g dark chocolate
• 100 g milk chocolate
• 100 g white chocolate
• 1 cup cream (divided for mousses)
• Grated chocolate, curls, or cocoa powder for decoration

Directions to assemble the cake

1. Prepare the Chocolate Cake Base: Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line it with parchment paper. Sift together the flour, cocoa powder, baking powder, and baking soda. In a separate bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the vegetable oil and buttermilk and mix until combined. Gradually add the dry ingredients, then slowly add hot water or coffee to achieve a smooth consistency. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
2. Prepare the Chocolate Mousses: For each mousse (dark, milk, white), melt the chocolate slowly using a microwave or double boiler, then whip 1/2 cup of cream until soft peaks form. Fold the whipped cream into the melted chocolate until smooth and set aside. (For a similar method you can see this dark chocolate raspberry mousse cake.)
3. Assemble the Cake: Slice the cooled cake horizontally into 2-3 layers, if desired. Spread dark chocolate mousse, then milk chocolate mousse, and finally white chocolate mousse between the layers. Chill in the refrigerator for at least 2-3 hours, preferably overnight.
4. Decorate: Decorate with chocolate shavings, curls, or cocoa powder.

Best ways to serve this mousse cake

Slice with a hot, clean knife for neat edges. Serve chilled or just lightly removed from the fridge for 10–15 minutes so slices soften a bit. For a quick extra touch, dust with cocoa powder or add fresh berries. If you want other serving ideas with berries and chocolate, check this dark chocolate raspberry mousse cake.

Storing and freezing tips

• Refrigerate: Store covered in the fridge for up to 3–4 days.
• Freeze: Wrap the cake or slices tightly and freeze up to 1 month. Thaw in the fridge overnight.
• Travel tip: Keep on a flat tray and use a cake box for short transports.

Pro tips for a flawless cake

• Melt chocolate gently to avoid seizing.
• Whip cream to soft peaks — overwhipping makes mousses grainy.
• Chill fully so mousses set well between layers.
• Use hot coffee instead of water for a deeper chocolate flavor.
• For more ideas and variations, try this triple chocolate cheesecake guide.

Simple variations to try

• Add a thin layer of raspberry jam between layers for a fruity contrast.
• Fold toasted nuts into the milk chocolate mousse for crunch.
• Make a single-mousse cake by using only dark or milk mousse for a simpler bake.

Nutrition at a glance

Estimated per slice (1 of 12):

• Calories: ~520 kcal
• Fat: ~35 g
• Carbohydrates: ~45 g
• Protein: ~6 g

Values are approximate and depend on portion size and exact ingredients. Use lighter cream or smaller portions to reduce calories.

Serving ideas for the whole family

• Cut into smaller slices for kids and adults.
• Serve with vanilla ice cream and fresh strawberries.
• Make mini versions in rings or small round pans for individual servings.

What pairs well with this rich cake

• Coffee or espresso to cut the sweetness.
• A glass of cold milk for kids.
• Red wine (like a fruity Zinfandel) or a tawny port for adults.
• Fresh berries or a tart coulis to add brightness.

Quick questions answered

Q: Can I make the cake a day ahead?
A: Yes. Bake the base and make the mousses the day before. Assemble and chill overnight for best texture.

Q: Can I use regular cream instead of heavy cream?
A: Use heavy whipping cream for stable mousses. Lighter creams may not whip properly.

Q: Can I replace buttermilk?
A: Yes. Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit 5 minutes.

Q: Can I use store-bought whipped topping?
A: It may work, but fresh whipped cream gives a better texture and flavor.

Conclusion

If you want more inspiration or alternative takes on triple chocolate mousse cake, check these guides: the version at Life Love and Sugar, a detailed write-up at Baked By An Introvert, and another recipe collection at OMG Chocolate Desserts.

Triple Chocolate Mousse Cake

A deliciously layered dessert combining dark, milk, and white chocolate mousses with a soft chocolate base, perfect for any celebration or as a delightful treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 slices

Calories 520 kcal

Ingredients

  

For the Cake Base

• 1 cup flour All-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup granulated sugar
• 1/2 cup brown sugar Packed
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1/2 cup hot water or hot coffee Use hot coffee for a richer flavor

For the Mousses

• 100 g dark chocolate Melted
• 100 g milk chocolate Melted
• 100 g white chocolate Melted
• 1 cup cream Divided for mousses

For Decoration

• Grated chocolate, curls, or cocoa powder For topping

Instructions

 

Preparation of Cake Base

• Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line it with parchment paper.
• Sift together the flour, cocoa powder, baking powder, and baking soda.
• In a separate bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
• Add the vegetable oil and buttermilk and mix until combined.
• Gradually add the dry ingredients, then slowly add hot water or coffee to achieve a smooth consistency.
• Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
• Let cool completely.

Preparation of Chocolate Mousses

• For each mousse (dark, milk, white), melt the chocolate slowly using a microwave or double boiler.
• Whip 1/2 cup of cream until soft peaks form.
• Fold the whipped cream into the melted chocolate until smooth and set aside.

Assembling the Cake

• Slice the cooled cake horizontally into 2-3 layers, if desired.
• Spread dark chocolate mousse, then milk chocolate mousse, and finally white chocolate mousse between the layers.
• Chill in the refrigerator for at least 2-3 hours, preferably overnight.

Decoration

• Decorate with chocolate shavings, curls, or cocoa powder.

Notes

Slice with a hot, clean knife for neat edges. Serve chilled or just lightly removed from the fridge for 10–15 minutes to soften. You can also add a thin layer of raspberry jam between layers for a fruity contrast.

Keyword Celebration Cake, Chocolate Dessert, Chocolate Mousse Cake, layered cake, Mousse