A showstopping, bakery-quality triple chocolate mousse cake with a fudgy base, silky middle layer, and airy white chocolate topping. Make-ahead friendly and perfect for special occasions.
1 9-inch springform pan (Removable bottom recommended)
1 Parchment paper (For lining bottom of pan)
3 Heat-safe mixing bowls (One for each chocolate type)
1 Heavy-bottomed saucepan (For melting chocolate)
1 Hand or stand mixer (With whisk attachment)
2 Silicone spatulas (For gentle folding)
1 Fine-mesh strainer (To smooth mixtures)
1 Whisk (For combining ingredients)
1 Digital thermometer (Optional but helpful for chocolate control)
Ingredients
6ozDark chocolate 60–70% cacaoChopped
6tablespoonUnsalted butter Cubed
3 EggsRoom temperature
½cupGranulated sugar
1teaspoonVanilla extract
½teaspoonEspresso powderOptional, enhances flavor
¼teaspoonFine sea salt
Instructions
Prepare a springform pan with parchment paper.
Melt dark chocolate with butter until smooth.
Whisk in eggs, sugar, vanilla, espresso powder, and salt.
Pour into pan and bake until set. Cool completely.
Bloom gelatin in cold water.
Melt semisweet chocolate and dissolve bloomed gelatin in it.
Whip cream and fold into chocolate mixture.
Pour mousse over cooled base and chill.
Bloom gelatin for top layer.
Melt white chocolate and dissolve gelatin in it.
Whip cream with vanilla and fold into white chocolate.
Pour over middle layer and refrigerate overnight.
Run knife around edge and release springform.
Transfer to plate and slice with warm knife.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.