Triple Chocolate Mousse Cake
A richly layered cake featuring an Oreo crust, chocolate cake, and light chocolate mousse, perfect for any celebration.
Ingredients
Crust
- 2 cups finely crushed Oreo cookies
- 1/4 cup melted unsalted butter
Cake Layer
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot coffee
Chocolate Mousse Layers
- 1 cup melted semi-sweet chocolate
- 1 cup melted milk chocolate
- 2 cups cold heavy whipping cream
- 1/4 cup optional powdered sugar
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Preparation
- Mix crushed Oreo cookies with melted butter until evenly combined. Press firmly into the bottom of a springform pan. Chill while preparing the cake layer.
Baking the Cake Layer
- Preheat oven to 350°F (175°C). Whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugars, eggs, milk, oil, and vanilla. Combine wet and dry ingredients, then stir in hot coffee.
- Pour the batter over the crust and bake until set, about 25-30 minutes. Cool completely.
Making the Chocolate Mousse
- Whip heavy cream (and powdered sugar if using) to soft peaks. Divide into two portions.
- Fold melted semi-sweet chocolate into one portion and melted milk chocolate into the second portion.
- Spread the mousse layers over the cooled cake. Smooth gently and chill for at least 4 hours.
Ganache Topping
- Heat cream until warm, pour over chocolate chips, and stir until smooth.
- Cool slightly, then pour over the chilled cake. Refrigerate until fully set.
Serving
- Slice with a warm knife for clean layers.
Notes
Use high-quality chocolate for deeper flavor. Chill between layers for clean structure. Don’t overwhip cream; soft peaks are ideal. Let the cake rest overnight for best texture. Use a hot knife for clean slices.