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Triple Chocolate Mousse Cake

This divine dessert from @kitchenbythesea starts with a layer of moist chocolate cake which is then topped with rich chocolate mousse and a layer of chocolate ganache. It’s decadent and flavorful and will satisfy chocolate lovers far and wide.

Prep Time: 1 hour

Cook Time: 5 hours

Serving Size: 12


Chocolate Cake

  •  all-purpose flour
  •   unsweetened cocoa powder
  •   granulated sugar
  •  baking soda
  •  baking powder
  •  salt
  •  Straus Organic European Style Lightly Salted Butter, melted
  •  buttermilk
  •  egg
  •  vanilla
  •  warm water

Chocolate Mousse

Chocolate Ganache


Chocolate Cake

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9” springform pan with parchment paper and set aside. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix with a whisk to evenly combine. Add the melted butter, buttermilk, egg, vanilla, and warm water. Mix with a whisk until the ingredients are evenly combined. Pour the batter into the lined springform pan. Bake for 45 minutes or until a toothpick comes out clean. Set aside to cool.

Chocolate Mousse

  • Add the chopped dark chocolate, butter, and Kahlua into a bowl. In a double boiler over medium heat, melt together the mixture. (This can also be done in a microwave in 30-second intervals). Set aside to cool slightly. In a stand mixer or with a hand mixer, add the egg whites and whisk together on medium speed until just foamy. After the egg whites are foamy, add in the sugar and whip until medium peaks form. Add the gelatin to the water. Mix to combine and set aside to bloom for at least 5 minutes. While the gelatin is blooming, whip the egg yolks in a bowl with a hand mixer or the base of a stand mixer until they are pale in color. Fold the whipped egg yolks into the chocolate mixture. After the yolks are added, heat ½ cup of heavy cream in the microwave until warm but not boiling. Add the gelatin-water mixture to the warmed cream and mix to combine. Fold the mixture into the chocolate mixture. After the gelatin is added, fold the whipped egg whites into the chocolate mixture. Lastly, whip the remaining 1 cup of heavy whipping cream until soft peaks form. Fold the whipped cream into the chocolate mixture until combined. Pour the mousse over the cooled cake into the springform pan. Spread into an even layer so the top is flat. Cover with a piece of plastic wrap to set for at least 4 hours or overnight.

Chocolate Ganache

  • In a medium bowl, add the chocolate, butter, vanilla, and salt. Set aside. Heat the heavy whipping cream until hot but just before boiling. Pour the hot cream over the bowl of chocolate, butter, vanilla, and salt. Let it sit for 2 minutes before stirring.  After 2 minutes, stir until smooth. If any pieces of butter or chocolate remain, heat in the microwave for 30-second intervals until just melted (the goal is for it to be just melted not too hot as it will melt the mousse). After the mixture is smooth, remove the cake from the fridge and remove the piece of plastic wrap. Pour the ganache over the cake and let it set in the fridge for about 30 minutes or until the ganache is set. When ready to serve, gently run a knife along the edges of the springform pan. Remove the outer ring from the pan before slicing and serving.

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