Triple Layer Chocolate Mousse Cake

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.

I’ve made this Triple Chocolate Mousse Cake multiple times after I originally posted it 4 years ago and I’ve made some improvements.

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.

This Triple Chocolate Mousse Cake Recipe is almost “no bake”. The only baked layer is the bottom one, the flourless chocolate souffle.

I do have another version of this cake, where there are three layers of mousse on top of an Oreo crust and I’m planning to share it in the future. There also is a popular No Bake Three Chocolate Bundt Cake Recipe on my blog, that you may want to try as well. You may also like this Chocolate Mousse Bundt Cake or Chocolate Mascarpone Cheesecake recipes.

This Triple Chocolate Mousse Cake Recipe is one of the easiest cake recipes I’ve made. It may look fancy, sophisticated and time consuming, but it actually isn’t! It is pretty straight forward and quick to make, as long as you have all the ingredients necessary and follow my instructions.

I used gelatin to stabilize and set both the chocolate and white chocolate mousse layers. The recipes for them are super simple, and all you need to do is layer them on top of the flourless chocolate cake. Refrigerate and let the cake set for at least 2 hours or overnight.

For the flourless chocolate cake layer, I used melted dark chocolate, butter, vanilla, brown sugar and eggs. I’ve tested the recipe with the use of semi-sweet chocolate for the souffle layer and it works great. The only reason why I prefer using dark chocolate is that the tastes bitter and creates a great balance in the cake, since the middle and top layers are made with semi-sweet and white chocolate.

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.

I own a lot of springform pans and I don’t have a favorite one. I just realized that I hate them all for various reasons! Mainly leaking and marks that they leave on my cakes.
When I originally posted this Triple Chocolate Mousse Cake recipe back in 2014, I made it in a 10-inch springform pan.
This time I made a smaller, but taller cake, by using an 8-inch cake pan with a removable bottom. I love this pan, see links at the end of the post, if you decide to look at it. Mo marks and leaks, it is just the perfect pan for layered cakes and entremet style cakes.

Click here for the bottom layer recipe of the flourless chocolate soufflé cake.

Triple Layer Chocolate Mousse Cake
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Serves: 16 servings
Chocolate Souffle Cake
  • Click the link above for the recipe.
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
For the top layer: (white chocolate)
  • 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
For the bottom layer: (flourless chocolate souffle cake)
  1. Click the link above for the recipe.
For the middle layer:
  1. In a small bowl combine water and gelatin and set aside.
  2. In a bowl over a double boiler melt chocolate. Set aside.
  3. 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.
  4. 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.
  5. Spoon mixture into the prepared pan, over cooled bottom layer. You can line the walls of the pan with Acetate Film.
  6. Smooth top and chill cake, while preparing the top layer.
For the top layer: (white chocolate)
  1. In a small bowl sprinkle gelatin over water and set a side.
  2. Place white chocolate in a bowl and set a side.
  3. 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.
  4. 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.
  5. Using a rubber spatula fold whip cream into the white chocolate mixture.
  6. Very carefully spoon batter into the springform pan, over the chilled middle layer.
  7. Smooth top. Chill for at least 3 hours or overnight.
  8. Run knife around edges of pan and remove sides. Garnish with chocolate sauce, chocolate shavings, chocolate ganache or fresh fruit (berries).
  9. Enjoy!
For the chocolate ganache (optional):
  1. 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.


Lyubomira Lsl

Hi, I’m Lyubomira (people call me Mira). I have background in construction engineering and design, but recently discovered my new passion – cooking and food photography.I try to share simple, straightforward recipes, fast to prepare with widely available ingredients.

More Posts - Website - Twitter - Facebook - LinkedIn - Pinterest - Google Plus

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: