Triple Chocolate Mousse Cake: a layer of white chocolate mousse, over a layer of dark chocolate mousse, over a base of flourless chocolate cake.
Ingredients
- For the bottom layer
6 Tbs butter, cut into 6 pieces
7 oz. bittersweet chocolate, chopped
1/4-3/4 tsp instant expresso powder
4 large eggs, separated
1.5 tsp vanilla
Pinch of cream of tartar
Pinch salt
1/3 cup packed (2.5 oz.) light brown sugar
- For the middle layer
5 Tbs very hot water
2 Tbs Dutch-processed cocoa
7 oz. bittersweet chocolate, chopped
1.5 cups heavy cream
1 Tbs granulated sugar
1/8 tsp salt
- For the top layer
3/4 tsp unflavored gelatin
1 Tbs water
1 cup (6 oz.) white chocolate chips
1.5 cups heavy cream
Semisweet or dark chocolate, for garnish
Directions
- Make the bottom layer
- Preheat the oven to 325°F. Butter a 9-inch springform pan. Place the butter, chocolate, and espresso powder into a double-boiler. (In other words, a large, heatproof bowl set, over a saucepot filled with about an inch of water. The bowl must not touch the water; if it does, adjust the water amount or use a different bowl or pot.) Light a moderately low flame under the pot (setting 3 out of 9) and stir the chocolate mixture occasionally until the chocolate melts and the mixture is well blended, 8 minutes. Off heat, cool slightly, about 5 minutes. Whisk in yolks and vanilla; set aside.
- Whisk egg whites, cream of tartar, and salt on medium-low speed (setting 4 of 10) until foamy, 1 minute. Add half of the brown sugar and continue to whip, 15 seconds. Add remaining brown sugar, increase to highest speed, and whisk until soft peaks form, 45-60 seconds, pausing to scrape down the bowl halfway through. Using a hand whisk, fold 1/3 of the whipped whites into the chocolate mixture. Using a flexible spatula, fold in remaining whites until no streaks remain. Pour into prepared pan.
- Bake until cake has risen and is firm around the edges, and the center springs back when pressed gently with your finger, 13-18 minutes, rotating the cake halfway through baking. Let cake cool completely on a wire rack, 1 hour. (Cake will pull back from the pan and collapse somewhat as it cools.) Do not remove cake from pan.
- Make the middle layer
- Combine hot water and cocoa in a small bowl; set aside. Melt chocolate in a double-boiler, stirring constantly until smooth. Off heat, let cool slightly, 2-5 minutes.
- Using a clean, dry mixer bowl and whisk attachment, whip cream, sugar, and salt on medium-low speed (setting 4) until foamy, 1 minute. Increase to high speed (setting 8) for 1 more minute. Increase to highest speed until soft peaks form, 15-60 seconds.
- Whisk cocoa mixture into chocolate until smooth. Using a hand whisk, fold 1/3 of the whipped cream into the chocolate mixture. Using a flexible spatula, fold in remaining cream until no streaks remain. Spoon mousse over cake and smooth with a small, offset spatula, taking great cake to make an even layer that fully touches the inside edge of the pan. Wipe the inside edge of the pan from the top, down to the mousse line to make sure it’s clean. Refrigerate for at least 15 minutes.
- Make the top layer
- Sprinkle gelatin over water in a wide teacup and allow the gelatin to soften, 5 minutes. Place white chocolate into a small bowl. Bring 1/2 cup of cream to a simmer in a small saucepot over medium heat (setting 3). Off heat, add gelatin mixture and whisk until all the gelatin is dissolved. Pour cream mixture over chocolate, cover, and let sit for 5 minutes. Whisk gently until smooth. Let cool completely, stirring occasionally, 5 minutes.
- Using a clean, dry mixing bowl and whisk attachment, whip remaining 1 cup cream on medium-low speed (setting 4) until foamy, 1 minute. Increase speed to highest and whip until soft peaks form, 1-3 minutes. Using a hand whisk, fold 1/3 of the whipped cream into the chocolate mixture. Using a flexible spatula, fold in remaining cream until no streaks remain. Spoon mousse over cake, spread evenly, and create an attractive swirl pattern over the surface. Refrigerate cake until set, 2.5 hours or up to 24 hours.
- To garnish the cake, place a few squares of chocolate on a cutting board. (I recommend bar chocolate, and NOT chocolate chips.) Chop it to fine pieces. Scrape the chocolate into a fine-mesh strainer, and shake it over the cake to create an even layer of fine chocolate dust over the cake. Let the cake sit at room temperature for up to 45 minutes before releasing from pan and serving.
Social Learning
This cake takes some time, only because you have to make the layers individually … but it’s not difficult. And yet, for as uncomplicated as it is, it’s delicious and offers a spectacular presentation.
Now, when I say “not difficult,” you do need to follow the directions faithfully and carefully, and you will need a few, core baking techniques.
- You’ll need to construct a double-boiler. I actually own one that I inherited from my mother, but I nonetheless prefer to jerry-rig one with a saucepot and a mixing bowl. Instead, you could microwave the chocolate. Use low power, take your time, and interrupt the process with a lot of stirring. No matter which method you choose, just make sure to take your time and go slowly.
- You will probably need to wash some equipment in between steps. Wash thoroughly, and above all, dry perfectly. Water will hinder or completely destroy some of these ingredients.
- You’ll need to be able to whip up soft peaks. Just like with the chocolate, the key is carefully taking your time. There is no limit to the number of times you can stop and check for soft peaks. You can kind of tell by the wake that the beaters leave as they work their way through the whites or cream. When they start to leave what look like permanent waves, you’re there or nearly so.
- I don’t have any advice for folding that hasn’t been presented by a host of others already. Look it up online in several places, until you begin to form what seems like a consensus opinion. I guess I will offer some advice: when researching, gravitate toward classic technique, and don’t be swayed by anyone claiming to offer you a folding hack.
To cut the pieces, I recommend that you fill a Collins glass with very hot water (microwave it if you have to); dip a long, thin knife into the glass between cuts and swish it around, then wipe if off with a paper towel and make your next cut. Having the knife clean and warm for each cut will produce excellent results.
The Backstory
This cake is quite rich, which is why I recommend cutting it into 16 pieces. The pieces will be small, but quite satisfying imho.
I used the lesser amount of espresso powder, because my husband doesn’t care for mocha flavor – not that I think the larger amount of powder will create a mocha flavor, but he’s pretty sensitive to it. I think I’ll try a mid-range amount next time.
Triple Chocolate Mousse Cake
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. References: “Triple Chocolate Mousse Cake” in The Perfect Cake, ed. America’s Test Kitchen, 200-203 – Boston, MA: Penguin Random House, 2018.
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This is a tour de force, Jeff – just perfect. I love everything about it except, like your husband, the mocha component. I don’t do coffee and I don’t think this amount would be missed. Next time I am able to entertain for a decent number of people I will make this. Trust me – this is not one I want to have lying around. I would end up eating the whole thing (as my husband doesn’t like most chocolate desserts). Those sixteen slices applied to my center region would not be a good thing. 🙂
I know exactly what you mean! Invite some friends over!
What a sensational chocolate cake! You must be kidding me on cutting it into 16 pieces..how about a reasonable 8 wedges? It’s for sure worth all the calories, Jeff.
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Well, nothing’s stopping you from having two pieces! 🙂
It looks so cool and light and refreshing. Perfect for summer. Thank you for sharing!!
You’re welcome, Lori!
OMG!
I have a house filled with guests (really family) this week and this is perfect! Making it tomorrow!
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I hope you love it!
I know I would love this. Just the word mousse gets me excited, and most desserts don’t. But, you’ll have to make one for me as this is just too tedious for me. Deal?!
Oh, a deal without hesitation! You can make the main course!
Many people would shy away from this recipe, because it has a lot of steps and requires finesse. But, you’re fearless. I tip my hat to you!
I know what you mean, and I can’t say I’m always in the mood to do something with a lot of steps, but now and again it really pays off.
If only we were neighbors, I’d trade you some yard work for a couple of slices of this. Wow – it looks and sounds delicious. I can only imagine that when you invite someone for dessert or dinner, that they don’t hesitate more than a second or two in giving you a big ‘yes.’
Oh good Lord, you have no idea how quickly I’d take you up on a trade like that!
Do you ship? Oh how I would love a slice of this mousse cake sitting in front of me right now. Actually, a couple of slices would be minimum. This looks SO good!
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Thanks so much, MJ! I regularly ship to my neighbors, but that’s about as far as it gets, unfortunately.
This looks deliciously moreish 🙂 although in my family it would be polished off in 8 portions, not 16!
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And who could blame you? Thanks!
Ah, I love this cake! I’ve made a similar version before, and it’s always a huge hit in our house. You nailed it that this one takes time to make…but it’s time well spent. And I have to agree with you on double-boilers, too – I prefer to jerry-rig my own, too. Hope you guys enjoyed this cake!!
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Thanks, David! We definitely did!
This is such a special event occasion cake, and I could only contemplate making it in Winter in our climate or turning the aircon on. I love mocha flavours, so combined with the chocolate cake this looks perfect to me Jeff. Definitely worth making for someone you love or a very special friend. Well done.
It needs very little oven time, but I completely understand how unfun it is to heat up the house in hot weather!
Oh Jeff, one look at your triple mousse cake and I was drooling! The mocha and chocolate are such a delicious combination. Yum!
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Two types of chocolate are better than one, and three types of chocolate is better than two, if you ask me 🙂 Beautiful and delicious cake!
Thanks, Ben!
I used to own one of those glass double boilers, and finally got rid of it — because I was always using the saucepan with a metal mixing bowl combo instead. 🙂 Anyway, this looks wonderful — what a splendid recipe. Thanks!
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Un dolce paradisiaco, adoro il cioccolato!!!!
Thank you!
Jeff, your dessert looks fantastic. This would be a beautiful dessert when entertaining.
I smiled about the double boiler. They don’t make double boilers too much these days. Lots of alternatives but, the traditional double boilers are hard to find.
Thanks, for sharing another great recipe post.
Velva
Oh, I didn’t even realize that. Maybe I should hang on to the one I have; maybe it’ll become collectable.
What a gorgeous cake Jeff! Each layer would be delicious on its own. Put them together like this, and I know I wouldn’t be able to stop at one slice. 😋
Thanks, Shannon!
oh what a beautiful cake and such lovely layers. this looks deeelicious jeff!
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Thanks!
Absolutely triple chocolate mousse cake goes well with our tea break. Looks perfect. Thanks for the recipe.
Thanks!
Not only does it look delicious, it’s a show stopper! Perfect for a summer dinner party. We love chocolate and coffee so the mocha would be perfect for us. Nicely done.
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Wowza! Yes, please. A chocolate lovers dream. That would be me. 🙂 ~Valentina
Thanks, Valentina!
Loving everything about this cake. In fact it is just the kind I prefer – bitter sweet chocolate and espresso..heavenly 😍
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Can you move the cake off the springform pan base or do you have to serve it on the metal base?
That’s a great question, Claire. As you can see, I left it on the base. Keep in mind that I didn’t try this, but this is what I would try: first, don’t attempt it until the cake is as chilled as it’s going to get in the frdige, after a day in the fridge, for instance. Use your fingers to loosen the edge of the cake from the pan base, all the way around, by gently pulling up on the cake. Or, use a small knife to accomplish the same thing. Then, wedge a cake lifter in between the cake and the pan base, wiggling it as you push it through. When it comes to transferring the cake from the lifter onto a cake plate or whatnot, use your entire hand – palms and closed fingers – to wiggle and push and cake off the lifter. You need to use a large surface area – that’s why I say “your entire hand” – so that the pressure is as widely distributed as it can be. At the same time, tilt the lifter and let gravity assist you. You have to try to be careful to get the cake perfectly on the cake plate as you do this, but if it needs to be shifted a bit after it’s on the plate, use your whole hand across the side of the cake, with the edge of your hand scraping along the cake plate. Or you can use the lifter to assist you by pushing it half-way under the cake and sort of wriggling the cake into a new position. If you rough up some of the mousse, it’s very easy to smooth it out after the fact. This isn’t going to be easy, and it’s almost certainly going to be stressful, but I’m confident it can be done. (You can find cake lifters at places like Michael’s, or online. Mine is from Wilton, and I think it cost around $20.)
Cake lifter! that’s what I need! Thank you! I’ve been moving with spatulas which is pretty terrifying and marginally successful. How do you smooth out the mousse? With a hot knife?
I know what you mean about spatulas. I happen to have a very large pancake flipper that I love, and it works pretty well, but a cake lifter beats everything. To smoothing out the side, you can use a knife, yes. The dull end. Keep running it under very hot water, and then wiping it off. However, you could also use the end of the cake lifter, a bench scraper; or a long, offset spatula. In all cases, though, get them warm and dry them off. You’ll have to do that repeatedly.
thanks!