• Dark Chocolate 55 gr
  • Butter 15 gr • 717 kcal
  • Milk 20 ml • 49 kcal
  • Eggs 2 • 130 kcal
  • Sugar 90 gr • 470 kcal
  • Flour 55 gr
  • Cornstarch 10 gr • 338 kcal
  • Baking powder 5 gr • 156 kcal
  • dark chocolate mousse
  • Yolks 2
  • Sugar 2/3 tbsp • 470 kcal
  • Milk 90 ml • 49 kcal
  • Dark Chocolate 90 gr
  • cream 33% (whipping cream) 180 gr
  • gelatin 10 gr + milk 1.5 tbsp
  • milk chocolate mousse
  • Yolks 2
  • Sugar 2/3 tbsp • 470 kcal
  • Milk 90 ml • 49 kcal
  • Milk chocolate 90 gr
  • cream 33% (whipping cream) 180 gr
  • gelatin 10 gr + milk 1.5 tbsp
  • white chocolate mousse
  • Yolks 2
  • Sugar 2/3 tbsp • 470 kcal
  • Milk 90 ml • 49 kcal
  • White chocolate 90 gr
  • cream 33% (whipping cream) 180 gr
  • gelatin 10 gr + milk 1.5 tbsp
  • Glaze
  • gelatin 5 gr + water 1 tbsp
  • Milk chocolate 80 gr
  • cream 33% 100 gr
  • White chocolate 20 gr
Calories refers to 100 gr of product

This good-looking Triple Chocolate Mousse Cake is a real show stopper. If you’re looking to impress your guests with a dessert, then it’s time to make this recipe. Creamy, smooth filling on top of a moist cake base, and loads of chocolate flavor. What’s not to love? There are a few steps involved in making this cake, but all the mouse layers are made in the same way. So once you get the hang of it, you’re on the go. The cake base provides texture to the mousse cake, something a lot of mouse cakes are missing. And every layer contains chocolate… and we can never have too much chocolate!

How to make Triple chocolate mousse cake

The cake consists of several layers: a light sponge cake base, then a few layers of mousse cake, then a glaze. The three mousse layers (white chocolate, milk chocolate, and dark chocolate) are each made the same way by first mixing gelatin with water and then adding the gelatin mixture to a mixture of milk, chocolate and cream. Each individual layer needs to be in the fridge for at least 40 minutes each to make sure it sets properly. Do not add all the layers at once!

The final step is when a chocolate glaze topping is poured over the cake, it’s then placed in the fridge for the night to set completely.


– This cake is softer than a typical sponge cake, due its mousse consistency. So the best cake tin to use would be a springform cake tin. If you can find mini springform cake tins, you can make individual Triple Chocolate Mousse Cakes for each guest.

– To make a vegan version, you’d need to make a few changes. The cake base can be changed to a no-bake crust consisting of almond flour, dates, cocoa powder, and vanilla extract. To make the filling, you can prepare the mousse with coconut cream (whipped), cacao powder (or any vegan chocolate), and vegan gelatin.

– To make a keto version, you can simply substitute the sugar with any other sugar alternative.

– For a no-bake version, make a simple cookie crust (crushed chocolate cookies mixed with butter) instead of the baked cake.

How to store and freeze Triple Chocolate Cake

This cake can be stored in the fridge for up to 5 days, but we think you will eat it all up before then!

The Triple Chocolate Mousse Cake freezes well. After setting in the fridge, you can freeze in for up to 3 months. Thaw overnight in the fridge before serving.


In pan heat milk with butter and chocolate.

Separate the egg whites from the yolks.

Beat the egg whites and yolks separately.

Add third part of whites to yolks and then add in flour, cornstarch and baking powder.

Add the cooled chocolate mixture in and mix well, then add the rest of whites.

Transfer to a baking pan and bake at 180°C (360°F) for 25 minutes.

Pour the milk to gelatin and mix through.

Then on low heat in the pan add milk, sugar and egg yolks, mix well and when thickens add gelatin and dark chocolate. Let it cool but not completely.

Beat the cream.

Fold the cream into the chocolate mixture.

Pour the mixture onto the baked biscuit. Leave in the refrigerator for 40 minutes.

Repeat the steps for the milk chocolate and the white chocolate. No make the glaze. Mix the gelatin with water.

In a small pan over low heat add cream, milk chocolate and white chocolate with gelatin, let it cool.

Pour onto the cake and leave in the refrigerator overnight.


Because this cake needs a long time in the fridge, is a perfect dessert to make ahead of an event. Simply place make it the day before, and it will be ready to serve the next day.