Triple Layer Chocolate Mousse Cake

Triple Layer Chocolate Mousse Cake Recipe

Ingredients

• For the Chocolate Cake Layers

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup buttermilk (or milk + 1 tsp vinegar)
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup hot water or hot coffee

• For the Chocolate Mousse Layer

• 200g dark chocolate, chopped
• 2 tbsp butter
• 2 cups heavy cream, chilled
• 2 tbsp powdered sugar
• For the Vanilla Cream Layer
• 1 ½ cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

• For the Ganache Topping

• 150g dark chocolate
• ¾ cup heavy cream

• For Decoration

• Whipped cream rosettes
• Chocolate shavings
• Fresh mint leaves (optional)

Instructions

1. Bake the Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add buttermilk, oil, eggs, and vanilla. Mix until smooth.

Stir in hot water/coffee until the batter is thin.

Divide into pans and bake 25–30 minutes, or until a toothpick comes out clean.

Cool completely, then slice layers horizontally if you want thinner cake layers.

2. Make the Chocolate Mousse

Melt chocolate and butter together, let cool slightly.

Whip heavy cream with powdered sugar until soft peaks form.

Gently fold in melted chocolate mixture until fluffy. Chill until firm.

3. Make the Vanilla Cream Layer

Whip heavy cream, sugar, and vanilla until stiff peaks form. Keep chilled.

4. Assemble the Cake

Place one chocolate cake layer at the bottom. Spread chocolate mousse evenly.

Add another cake layer. Spread vanilla cream.

Top with the final cake layer.

5. Add the Ganache

Heat cream until just simmering. Pour over chopped chocolate.

Let sit 2 minutes, then stir until glossy.

Pour over cake, letting it drip down the sides.

6. Decorate

Pipe whipped cream rosettes on top.

Sprinkle chocolate shavings.

Garnish with mint leaves.

Serving Tip

Chill for at least 2–3 hours before slicing for clean, sharp layers. Serve cold with a hot cup of coffee or espresso ☕.