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A chilled slice of Triple Chocolate Mousse Cake features a dark base, milk chocolate center, and white top layer.

Triple Chocolate Mousse Cake

5 from 1 vote
Aliana Recipes
Rich, decadent, and visually striking. This layered dessert combines a fudgy brownie base with distinct, creamy tiers. Olivia loved helping me carefully pour the melted mixtures[cite: 5].
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Prep Time 45 minutes
Cook Time 20 minutes
Chilling time 5 hours
Total Time 1 hour 5 minutes
Servings:8 slices
Course:Dessert
Cuisine:American
Calories:380kcal
Cost:$18
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ounce all-purpose flour For the brownie base
  • ½ teaspoon baking powder Provides lift to the base
  • 0.7 ounce dark chocolate Melted for the brownie base
  • 0.7 ounce butter For the brownie base
  • 2 tablespoons milk For the brownie base
  • 1 large egg Room temperature
  • 1 ounce sugar For the brownie base
  • 1 ounce hazelnuts Toasted, for the base
  • 2 teaspoons cocoa powder For the base, plus extra for dusting
  • 10.5 ounces heavy cream Whipped, divided for the three tiers
  • 2 teaspoons powdered sugar To sweeten the whipped cream
  • 2 ounces dark chocolate For the bottom layer
  • 2 ounces milk chocolate For the middle layer
  • 2 ounces white chocolate For the top layer
  • 3.6 ounces heavy cream Divided (1.2 oz per mousse layer)
  • 4.5 grams gelatine sheets Divided (1.5g per layer)
  • salt A pinch for the base

Equipment

  • 1 7-inch cake pan For baking the base
  • 1 6-inch cake ring For assembling the distinct tiers
  • 3 Mixing bowls For separating the mousse mixtures
  • 1 Whisk To beat the heavy cream softly

Method
 

  1. Bake the mixed brownie batter in a prepared pan to establish a sturdy, fudgy foundation for the dessert. You will know it is done when the center sets firmly and the edges pull away slightly.
    Hands insert a metal pan containing dark chocolate batter into a hot oven.
  2. Beat the heavy cream and powdered sugar together to create the airy base for the filling. Overmixing turns the dairy grainy, so stop whipping as soon as the whisk leaves visible, soft trails.
  3. Melt each chocolate with warm cream and dissolved gelatin before gently folding it into the whipped dairy. This creates a smooth, stabilized mixture that holds its shape beautifully once poured over the base.
    A spatula spreads a pale white mousse layer over a dark chocolate cake base.
  4. Pour each distinct mixture over the base, chilling for twenty minutes between additions to prevent bleeding. Waiting patiently ensures the cross-section reveals clean, straight lines when you slice it.
  5. Chill the assembled dessert for at least five hours to ensure the gelatin sets the tiers completely firm. Removing the ring reveals a flawless cross-section, ready to be dusted with rich cocoa powder.

Nutrition

Serving: 150g (1 slice)Calories: 380kcalCarbohydrates: 28gProtein: 5gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 65mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 25IUCalcium: 8mgIron: 10mg

Notes

Keep the gelatin mixture cool but fluid before folding it into the whipped dairy to prevent lumpy textures.