This triple layer chocolate mousse cake is rich, smooth, creamy and full of flavor. It features a layer of chocolate soufflé cake, rich chocolate mousse and white chocolate mousse on top. Garnish with spring berries for a pop of color.
This gorgeous cake features not one, but two layers of decadent chocolate mousse and rich and tasty layer of flourless chocolate cake on the bottom. Made with simple, easy to find ingredients, it is perfect for chocolate lovers and home cooks.
I prefer using good quality chocolate like Lindt or Ghirardelli, or even Valrhona, but I’ve tested the recipe with Ghirardelli chocolate chips – (bittersweet, semi-sweet and white chocolate chips) and those work well.
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For the middle layer:
For the top layer: (white chocolate)
For the chocolate ganache (optional):
Instructions For the bottom layer: (flourless chocolate souffle cake)
For the middle layer:
For the top layer: (white chocolate)
For the chocolate ganache (optional):
Heat cream until it starts boiling. Pour over the chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Let it cool a little, then drizzle along the edges of the cake.
- Prep Time 30 mins
- Cook Time 3 hours
- Total Time 3 hours 30 mins
- 16 servings
For the middle layer:
- 2½ tsp plain gelatin
- 4 tbsp cold water
- 7 oz semi-sweet chocolate
- 1½ cups heavy cream
- 1 tbsp sugar
- ⅛ tsp salt
- 2½ tsp plain gelatin
- 4 tbsp cold water
- 6 oz white chocolate (finely chopped or chocolate chips)
- 2 cups heavy cream
For the chocolate ganache (optional):
- 4 oz semi sweet chocolate (chopped, or use chocolate chips)
- ¼ cup milk
Instructions For the bottom layer: (flourless chocolate souffle cake)
For the middle layer:
- In a small bowl combine water and gelatin and set aside.
- In a bowl over a double boiler melt chocolate. Set aside.
- Using an electric mixer whip cream, salt and sugar on medium speed for 30 seconds until the mixture thickens. Then increase the speed to high and whip until soft peaks form or for 1 minute.
- Gently fold melted chocolate into the whipped cream using a rubber spatula until no white streaks remain. Liquify the gelatin over a double boiler and add to the mousse by quickly beating it into it.
- Spoon mixture into the prepared pan, over cooled bottom layer. You can line the walls of the pan with Acetate Film.
- Smooth top and chill cake, while preparing the top layer.
For the top layer: (white chocolate)
- In a small bowl sprinkle gelatin over water and set a side.
- Place white chocolate in a bowl and set a side.
- Bring 1 cup of heavy cream to simmer. Add gelatin and whisk until fully dissolved. Pour mixture over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.
- In a bowl whip the remaining 1 cup of heavy cream for 30 seconds, on medium speed, until it thickens. Then increase speed to high and whip it for another minute, until soft peaks form.
- Using a rubber spatula fold whip cream into the white chocolate mixture.
- Very carefully spoon batter into the springform pan, over the chilled middle layer.
- Smooth top. Chill for at least 3 hours or overnight.
- Run knife around edges of pan and remove sides. Garnish with chocolate sauce, chocolate shavings, chocolate ganache or fresh fruit (berries).
- Enjoy!
For the chocolate ganache (optional):
Heat cream until it starts boiling. Pour over the chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Let it cool a little, then drizzle along the edges of the cake.
