Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake is an amazing combination of chocolate cake, chocolate fudge, and chocolate and white chocolate mousse! Smooth and creamy layers of mousse on top of a rich, moist cake. It’s so freaking good!

Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake recipe

Triple Chocolate Mousse Cake Recipe

So today is my 4 year blogiversary. If that term is unfamiliar, basically today marks 4 years of blogging. 🙂 It’s hard to believe it’s been that long and yet hard to believe it hasn’t been longer. When I look back at the blog when it started to where it is now, so much has changed and there have been so many wonderful experiences. So today I celebrate by bringing you this wonderful cake!

Before we dive into the cake, I have to tell you that the hubs and I had a pretty fun weekend. Saturday in particular. We live just north of Atlanta so it actually puts us fairly close to the mountains in North Georgia. The hubs has been wanted to go up to the mountains and go hiking for some time now and finally this week I was all, “Let’s go hang out in nature and go hiking!”

Of course the hubs was all, “Yea babe, great idea!” and totally let me think I was the brilliant one. Smart man. 🙂

Then came Friday night and we had to set our alarms to get up early. 🙁 We wanted to take Jessie with us so we decided to try and get up to the mountains early so it’d be a little cooler for her. With all her fur, she gets pretty hot.

My alarm went off and it was still dark out and I was not too happy. I hit snooze – obviously.

Favorite Triple Chocolate Mousse Cake recipe
Homemade Triple Chocolate Mousse Cake

Then the alarm went off again. I turned it off and the next thing I know the hubs sits down right next to me with a hot cup of coffee. He is just about bouncing off the walls. I can just feel his excitement – and it’s met with a nice groan. 🙂 Lindsay was sleepy.

And if you know the hubs wells, then you know he is NEVER awake before me. Certainly never out of bed before me.

But as soon as I got up, he told me he’d been awake for about an hour just counting down the minutes until he heard my alarm go off. He was actually sitting on the stairs outside the door with the coffee. He waited for one snooze and then couldn’t take it anymore.

I mean, it’s hard to not get up and get going when you hear that. Adorbs, you guys. The excitement.

And we really did have fun. It was a little cloudy at first, then got sunny which worked out really nicely for Jessie. She was worn out by the end, but she handled it like a champ. I know she’s a dog and all and that should totally be her thing, but she’s actually totally into being indoors and napping so it was a big morning for her. 🙂

Needless to say, we all napped when we got home. Ha! We totally won at life that day.

Best Triple Chocolate Mousse Cake
Best Homemade Triple Chocolate Mousse Cake recipe

I was also totally winning at life when I made this cake a few weeks ago. It’s hard to resist all the chocolate! Dark chocolate in the cake, semi sweet in the chocolate mousse and then white chocolate on top. Pure heaven and the ultimate cure for a serious chocolate craving.

The bottom layer is a dark chocolate cake. It’s relatively dense, which I love with the mousse. It creates a nice contrast to the light, smooth mousse.

How to Assemble Your Triple Chocolate Mousse Cake

Once the cake is baked and cooled, it’s time to build the rest of the cake. I used a plastic cake collar to build it, but you could also build it in your cake pan (see this photo of a lined cake pan). I’d recommend an 8×3 inch pan so that the sides are higher, but an 8×2 would work as well. To build it in your pan, you’ll basically build your own cake collar with parchment paper. The pan helps keep the parchment paper standing up. I typically put a cake circle in the bottom of the pan and clear wrap underneath it to lift the cake out when it’s ready, but if you have an 8 inch springform pan, that wouldn’t be necessary since you can just remove the sides.

The cake is built in a few parts so that the layers can firm up before adding the next. The fudge layer is added to the top of the cake first, then allowed to firm a bit. Next is the chocolate mousse, followed by a little wait time, then the white chocolate mousse. Once the whole cake is firm, you’re ready to go! I topped the cake with some chocolate curls and a little sprinkle of cocoa powder, but you could also try piping some whipped cream around the outer edge or even just sprinkle with cocoa or some chocolate sprinkles. You do you. 🙂

I sure do hope you give the cake a try. Not only is it delicious, but it’s a celebration! Four years of blogging – here’s to another 4!

Easy Triple Chocolate Mousse Cake
Triple Chocolate Mousse Cake on stand

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Triple Chocolate Mousse Cake on cake stand

Triple Chocolate Mousse Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Triple Chocolate Mousse Cake is an amazing combination of chocolate cake, chocolate fudge, and chocolate and white chocolate mousse! Smooth and creamy layers of mousse on top of a rich, moist cake. It’s so freaking good!



  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream, room temperature
  • 1/2 tsp vanilla extract
  • 2 egg whites, room temperature
  • 1/2 cup + 2 tbsp (81g) all purpose flour
  • 1/4 cup + 2 tbsp (43g) Hershey’s special dark cocoa
  • 1 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) milk, room temperature
  • 2 tbsp water, room temperature


  • 6 oz (170g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup (120ml) heavy whipping cream


  • 4 large egg yolks
  • 1/4 cup (52g) sugar
  • 1 3/4 cups (420ml) heavy whipping cream, divided
  • 8 oz (227g) semi sweet chocolate chips
  • 3/4 cup (86g) powdered sugar


  • 1 1/4 tsp unflavored powdered gelatin
  • 1 1/2 tbsp (23ml) water
  • 9 ounces (255g) white chocolate chips
  • 1 3/4 cups (420ml) heavy whipping cream, cold, divided
  • 1/3 cup (38g) powdered sugar



1. Preheat oven to 350°F (176°C) and prepare an 8 inch cake pan with parchment paper in the bottom and grease the sides.
2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract mix until well combined.
4. Add egg whites one at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
7. Spread the batter evenly into the prepared pan and bake for 19-21 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
8. Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely.
9. One the cake is cooled, prepare the cake pan for layering. To set up your cake pan, line an 8×3 inch springform pan with parchment paper that goes about 2 inches above the top edge of the pan. A springform pan is best so that you can easily remove the cake once it’s been assembled. If you only have a regular 8×3 inch cake pan, line the cake pan with plastic wrap (which can later be used to lift your cake out of the pan once it’s assembled), then add the parchment paper. You can also place a cardboard cake circle in the bottom of the pan, on top of the clear wrap. In lou of using a cake pan to build the cake, you could also use cake collars.
10. Cut the dome off of the cake, then place it in your pan or cake collar.
11. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium heat-proof bowl.
12. Heat the heavy whipping cream until it just starts to boil, then pour it over the chocolate chips. Cover the bowl with clear wrap and allow to sit for 3-5 minutes, then whisk until smooth.
13. Pour the chocolate on top of the cake and spread into an even layer. Place the cake in the fridge while the ganache firms, about 1 hour.


1. Combine egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler. If you don’t have a double boiler, you can use a mixing bowl set over a pot with simmering water in it. I use my mixer bowl. Do not let the water boil, or it will be too hot. To ensure that the steam cooking the eggs doesn’t get too hot, occasionally lift the bowl to release the steam.
2. Cook mixture, whisking constantly. The mixture will thin out at first, then begin to thicken. The egg mixture will be ready when is has thickened, lightened in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). Do not boil. When done, remove egg mixture from heat and set aside.
3. Place the chocolate chips for mousse in a medium sized bowl and melt in the microwave in intervals of about 10-15 seconds, stirring well between each interval, until smooth. You could also melt them in a double boiler, if you prefer.
4. Vigorously whisk the egg mixture into the melted chocolate until smooth. Set aside to cool to about room temperature.
5. In another bowl, whip remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.
6. Fold about a ¼ cup of the whipped cream into the chocolate mixture until , then fold about a 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.
7. Spread the chocolate mousse into an even layer on top of the chocolate fudge. Refrigerate for about an hour.


1. In a small bowl, sprinkle the powdered gelatin over the water, making sure the powder is all touching water. Let stand for about 5 minutes.
2. Place the white chocolate chips in a medium glass bowl. Microwave 1/2 cup (120ml) of heavy cream in a medium measuring cup until it comes to a boil.
3. Add the gelatin mixture to the hot heavy cream mixture and whisk until the gelatin is dissolved.
4. Pour the hot cream over the white chocolate chips and let stand, covered, for 3-5 minutes. Whisk the white chocolate mixture until the chocolate is melted and the mixture is smooth. If it doesn’t completely melt, microwave in 10-15 second intervals, whisking well between each, until smooth. Set aside to cool to about room temperature.
5. Whip remaining 1 1/4 cups (300ml) heavy cream and powdered sugar at high speed with a mixer until stiff peaks form.
6. Gently fold about a third of the cooled white chocolate mixture into the whipped cream until combined. Add the second third of the cooled white chocolate and gently fold into the whipped cream. Add the remaining white chocolate and fold together until completely combined.
7. Spread the white chocolate mousse into an even layer on top of the chocolate mousse. Refrigerate until completely firm, at least 3-4 hours.


1. Once firm, remove the cake from the pan or remove the cake collar from the sides. If needed, smooth the sides of the cake using an offset spatula, and place cake on a serving plate.
2. Finish off the cake with chocolate curls and a sprinkle of cocoa powder. Keep cake refrigerated until ready to serve.

Keywords: triple chocolate mousse cake, chocolate mousse cake recipe, chocolate mousse cake filling, mousse cake, triple chocolate cake, the best chocolate cake recipe, moist chocolate cake recipe, homemade chocolate cake recipe, chocolate mousse recipe, chocolate mousse for cake



Triple Chocolate Mousse Cake - a layer of dense chocolate cake, chocolate fudge, chocolate mousse and white chocolate mousse! Delicious!

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Recipe rating

  1. Norma Van Bunnen

    Tried to make for a birthday. I am an experienced baker. So far, have made the cake 2 times. First came out about 1/2 inch tall. Second about an inch. Followed recipe exactly! Let’s see how remainder goes. I’m hoping it will work, but if not, will never do this again!

    1. Lindsay

      One possible reason for issues with the cake layer would be that Hershey’s changed their dark cocoa without making that clear on the packaging. You may want to try regular cocoa.

  2. Hannah

    How well could this cake travel? Have about a 4-hour car ride to reach some Holiday celebrations and I’d love to bring this dessert. If I froze it after following all the directions, and then insulated it as best as I could while driving with it, do you think it would turn out okay after making the trip?

  3. Jakub

    Hey, I love the recipe! I was wondering if you think including blended hazelnuts/walnuts into the bottom layer would be a good idea or if it might totally destroy it? Thanks for the wisdom!

  4. Gomer

    My daughter requested this for her birthday. It turned out amazing. Don’t be fooled by the prep time though. This was definitely a labor of love and it took some time to do. I might be quicker next time around now that I know what I am doing but I can’t imagine ever getting it down to 30 minutes. Definitely going to try to find a cake ring for next time. The parchment worked but it was kind of iffy.

    1. Lindsay

      Hard to say for sure. Did you use semi-sweet chocolate, or another kind? Did you use the powdered sugar in the whipped cream?

  5. Christine Monaghan

    I’ve made this a few times now and it’s a big hit! It’s not that hard, just time consuming. Don’t pay attention to the time frame listed at the beginning of the recipe. This takes at least 2-2 1/2 hours to assemble, nowhere near the 20 minute prep time and 50 minutes total stated. But it’s still well worth the effort. Delicious!!

  6. Shruti Iyer

    Hello Lindsey!! So glad to read this recipe, it looks fab!! I’m planning to make this for my husband’s birthday which on 24th this month. Quick question, the recipe serves 12-14 people as you’ve mentioned but i need to make it inly for 2 people with 2 slices each not more than that. Can you plz help me with the measurements if possible?
    Looking forward to your reply.
    Lots of love 
    Thank you!!

  7. Kristin

    I’ve had this recipe pinned for a LONG time, but for some reason, I’ve never made it. I finally made this for my birthday. It is SO delicious!! This turned out perfectly! The mousse layers are SO creamy, and they balance the dark chocolate cake layer really well. It would’ve been nice to know how long it would’ve taken the mousse layers to cool to room temperature, so for those who are wondering… the chocolate mousse took 30-45 minutes (closer to 45 for me… I had the bowl sitting on a wire rack on the countertop and I would give it a stir every few minutes), and the white chocolate mousse took about 15-20 minutes to cool. I love that you can use chocolate chips for this recipe and not use bars of chocolate which tend to be more expensive. I also found your detailed instructions very helpful (except wishing I had known in advance how long it would’ve taken the chocolate mixtures to cool). This is a keeper! Thanks for a great recipe!

  8. Mickayla Onorati

    Ho come you didn’t make the white layer with eggs? Do you have a recipe for that and also for milk chocolate?
    Could I just use the egg mousse recipe ffor every chocolate layer dark milk anand and white. I morsels none semi sweet just regular chocolate just use same exact ingredients and measurements? Thank you

    1. Lindsay

      It’s been along time since I posted this recipe, so I don’t really remember what my exact thinking was. I don’t have a recipe for white chocolate mousse made with eggs at this point. As for using a different kind of chocolate, I’m not entirely sure. I know with chocolate ganache, it makes a difference because there are varying amounts of cocoa in different kinds of chocolate and so it affects the consistency. If you don’t change anything with a different chocolate, it’s possible that the mousse won’t firm up quite as much.

  9. Alice

    Hi there
    I have made this recipe before and it turned out great, however, I am making it again and while I was making the chocolate mouse and i added the chocolate and egg mixture together it went all lumpy and separated do you know why this happened?

    1. Lindsay

      It sounds like maybe the temperature of the two mixtures were off. If one was a good bit cooler than the other, the cooler one could cool off the warmer one too quickly and could make it form lumps. Just a guess. Sorry you were having trouble with it this time!

  10. Nadia

    Hey! This looks amazing. I just have one question. Can this powdered gelatin be switched out with agar agar? If so then how much would I need to use of that?

  11. Jen

    Hi Lindsey, 
    I’m going to try and bake this, but have a question. I tried your Neapolitan ice cream cake and really loved it! Do you think the chocolate cake (which I also really, really loved) would work okay in this recipe for the bottom layer? 

  12. Hena

    This cake is delicious!! Made it for a family birthday and everyone devoured it. It was a lot of work but absolutely worth it. I only had a 10 inch spring form but I was afraid the cake would not turn out right so I used your suggested method of placing a cake board and plastic wrap at the bottom of a 9 inch cake pan. It worked like a charm and the layers were tall enough. Next time, I will likely use the 10 inch spring form. This recipe is a keeper! Thank you so much for sharing!

      1. Elina

        Thank you very much. Just to let you know – my improvised milk choc option did not thicken, and was waay too sweet. I had to remove it, start the set up from the beginning, and using dark semisweet chocolate according to your recipe – mousse came out beautifully! Lesson learned. Thank you again!

  13. Tate

    When I made this and I mixed together the egg mixture and the whipped cream it turned liquid, is this supposed to happen, will it set in the fridge

  14. Keke

    I am going to make this delicious looking cake. Can milk chocolate be used instead of semi sweet? My family likes milk chocolate better. Thanks . 

    1. Lindsay

      I’m not entirely sure. It might be ok, but it might end up a little softer because of the different content of the two chocolates.

  15. Deidre Hutchins

    I had been waiting for an occasion to make this cake as it looks so amazing, so today I attempted it for my grandsons Birthday, everything went well or so I thought, my chocolate mousse layer didn’t set, I released the springform tin and holy moly chocolate ran everywhere (glad I didn’t attempt it to take somewhere) I guess I mucked that one up 🙁 the cake taste’s amazing even with running chocolate which I scrapped into a bowl, will definitely try again

  16. Crystal

    I made this today for a friends birthday luncheon, it was amazing! Absolutely delicious!!
    My only frustration was that my white chocolate mousse wasn’t silky smooth (it was a bit grainy). Can you give me ideas of what could’ve gone wrong? What brand of white chocolate do you use? I just used nestle white chocolate chips whereas the rest of the cake i used trader Joe’s pound plus chocolate and Ghirardelli. Could it have been that? Or possibly a mistake with the gelatin?? Any thoughts would be great. Thanks for the great recipe!

    1. Lindsay

      I’m glad you enjoyed it! Hard to say for sure what would have made it grainy. My guess would be either the white chocolate or the gelatin. Hard to say without being there which it was. You do want to be sure the gelatin fully dissolves.

  17. Marci

    Hi, in one of the steps you mentioned it being frozen but didn’t see a step for this. I was looking for something I could make ahead and this looks like a keeper so i wanted to check on freezing it / thawing slightly.


      1. Marci

        Step 9, under the Cake and Fudge instructions, it mentions “(which can later be used to lift your cake out of the pan once it’s assembled and frozen)”. I’m more just curious if you think this could be frozen ahead of time. Thank you!!

      2. Lindsay

        Oh I see. I’ve removed the “and frozen” part, which was a carry over from an ice cream cake instructions that use a similar pan building method. I haven’t ever frozen this cake to know for sure. Once assembled, I think it’d be ok to freeze it.

      3. Maria

        Hi your cake looks amazing. What is the final height of the cake? Cause I am looking for a quite tall cake

    1. Mickayla Onorati

      This cake can be frozen. Its very common, especially if doing a miroir glaze. Just thaw before serving. I would leave in fridge to thaw.

  18. Amber

    Would you make any changes for high altitude? Just moved to CO and am still unsure of what changes need to be made in baking. 

  19. Kelsey Fowler

    Made this for my husband’s birthday. He LOVED it and so did everyone else! Even me, and I’m not that big on chocolate. It’s super rich and chocolatey, but the white chocolate layer really helps balance it out. I will definitely be making this again!

    Oh, keep in mind this recipe takes a very long time to make because of all the chilling in between the layers and at the end. Not complicated or anything, just make it a day ahead (or really early the day of)!

  20. Caye

    I made the triple chocolate mousse cake, exactly as the recipe states. It came out perfect.It is super good, but-also super rich.

  21. Ashley

    This turned out great for me except my white chocolate mousse was a bit curdy. :/ Maybe my gelatin wasn’t dissolved enough in the hot cream but it definitely looked like it and I made sure to whisk it plenty to ensure it was all dissolved. Still tastes great, I was just hoping for that super smooth white chocolate mousse!

    1. Lindsay

      Hmm, it’s possible that it was the gelatin. The other possibility is that sometimes white chocolate needs a little extra time to melt. If it doesn’t completely melt, it could leave a few lumps. I’m glad it still tasted great!

  22. Brittany

    Hey Lindsay!! First off, happy 4th year of blogging!! I am so glad i found your blog, i have made so many of your recipes and each one has been amazing!!

    I just wanted to make a quick note that under the directions for Chocolate Mousse, Step #1, it says 1/4 cup of heavy whipping cream, but I think that is supposed to be 1/2 cup since that’s how it is in your recipe for “Chocolate Mousse with Cookie Crumbles” and plus that would equal the ingredient amount of 1 3/4 cups.

    I just recently made the “Chocolate Mousse with Cookie Crumbles” along with the “Strawberry White Chocolate Mousse Cups” for a family party and everybody LOVED them!! I definitely cannot wait to make this cake!!

    1. Elina

      Lindsay, please heeelp! I just made a terrible mistake – and replaced semi-sweet choc chips in the chocolate mousse part – with milk chocolate bar! It was in the baking aisle, but… I realized looking at my way too liquid mousse – there’s no way this is going to thicken enough in the fridge! This is not going to work, is it??? I am sooo mad at myself… 😭

      1. Lindsay

        It’s hard to say for sure that it won’t thicken, but it’s likely that it won’t just because there are more milk solids in the semi sweet chocolate. I’m sorry!!

    1. Lindsay

      Hmm, great question. I don’t know. Part of me thinks mousse would be ok, the other part isn’t sure. I think the chocolate mousse would do fine, just not sure about the white chocolate. It’d be worth a try though.

  23. Julianne @ Beyond Frosting

    How did I miss your 4 year blogiversary???? Let’s just say we celebrated in Portland, although it would have been WAY better with this cake!

    1. Lindsay

      Portland was full of so much food, it could count as a celebration for all the remaining events of the year, lol. 🙂

  24. Alison

    Congratulations on your 4 years of blogging! I can’t wait to try this triple chocolate mousse cake! It looks delicious!!! 🙂

  25. Rachel @ Mesa Cooking Co.

    Congrats on your blogiversary! And WOW, this cake looks incredible! Triple chocolate? Now, that is speaking my language! I bet that mousse layer is just divine!

  26. Lynne

    Congrats on your 4th year of Blogging 🙂 Wow ! this cake is superb. Chocolate Mousse is my all time favourite, so I definitely will be making this.
    Cheers, and here is to many many more years of blogging 🙂

  27. Mir

    Happy year 4, Lindsay! I can’t believe you’ve been doing it just 4 years. You are such a seasoned pro by now. And this cake…WOW.
    I’m glad your early morning excursion turned out well! It’s totally cute how excited your husband was.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12