Chocolate Lovers, I’ve got another winner for you: Triple Chocolate Mousse Cake! Ultra moist, dense and soft chocolate cake is topped with a rich chocolate ganache and a fluffy, creamy chocolate mousse! 

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This may be a surprise to you, but I have a serious obsession with chocolate. Just check out my collection of chocolate, more specifically chocolate LOVERS recipes! When I do chocolate, I go all out and make sure every inch of the recipe is loaded with chocolate flavour. You can expect nothing less than pure chocolate insanity with this recipe!

3 Types of Chocolate in this Triple Chocolate Cake

I think I can safely say this cake falls into my “simple recipe” category because it only has 3 parts (apart from the chocolate curls on top). 

1. Chocolate Cake: For last years Choctoberfest, I shared my new favourite recipe for chocolate cake! This thick, moist and fudgy cake is making a comeback, and it’s just as amazing in sheet cake form!
2. Chocolate Ganache: A simple 2-ingredient chocolate ganache sits between the cake and mousse topping. 
3. Chocolate Mousse: Don’t worry! This isn’t the complicated eggs + gelatin + cook on the stove chocolate mousse. It’s simply ganache and whipped cream mixed together! Make this first so it can firm up before spreading onto the cake. 

The Best Chocolate Cake

Throw the cake mix away, because I promise after you make this recipe, you’ll never wanna use the stuff from the box ever again! No matter how easy it is to put together, the flavour and texture will NEVER compare to homemade!

This is a butter-based chocolate cake recipe, so you’ll start by beating the butter and sugar together for at least 5 minutes for the best texture. The sour cream adds a soft and tender texture and extra flavour that you’ll love!

To enhance the chocolate flavour, I combined equal amounts of vanilla and instant coffee. People always freak out when they see coffee is one of the ingredients, but I PROMISE you won’t taste it. So please don’t leave it out! And if you want this cake to be even chocolatier, throw in a cup or two of chocolate chips!

The best part about this cake is that it’s a sheet cake, not a layer cake. So pour all the batter into a 9x13-inch rectangle pan and bake for around 45 minutes, or until a toothpick comes out clean!

Chocolate Ganache 

This doesn’t need a whole lot of explanation, because it’s simply chocolate and cream combined. Plus it’s made in the microwave! 

Pour it over the cooled cake and chill completely. Now I have no idea how this happened, but as you can see in some of the photos, somehow there’s a layer of ganache on the bottom and inside of the cake! When I bit into the cake, there were chunks of ganache all throughout! It’s a delicious mystery. 

How to Make Chocolate Mousse

Most chocolate mousse recipes require eggs, egg whites, cooking and so much more complicated steps. Don’t worry though, this is my simplified recipe!

1. Start with the Ganache: combine some of the heavy cream with the chocolate and heat and stir until smooth. 
2. Let the Ganache Cool: you don’t want the whipped cream to melt when adding it to the ganache, so let it cool completely, stirring occasionally. 
3. Whip the Cream: combine cold cream and powdered sugar in a stainless steel bowl until stiff peaks form. Don’t do this step until the ganache is completely cooled. 
4. Gently fold the cream into the ganache: a third at a time, until it’s completely combined. You should do this step first so it can chill completely in the refrigerator. 

The last thing you need to do for this chocolate mousse cake is to cover it in as much chocolate shavings as your heart desires! Chill a chocolate bar in the refrigerator, then use a vegetable peeler to scrape it off onto the mousse. The more chocolate, the better. This is a chocolate LOVERS dessert, after all!

Honestly, between the chocolate cake, chocolate ganache and chocolate mousse, I’m not sure which part I love the most! I can eat that mousse with a spoon, the ganache is pretty much chocolate truffles when chilled, and you already know how I feel about my fudgier than life chocolate cake! 

Indulge, my chocolate loving friends!

And don't forget to enter the #choctoberfest giveaway for a FREE Kitchenaid Mixer!!

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Here are some other amazing chocolate recipes for you to check out from fellow bloggers also participating in our week long celebration of Chocolate!

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Triple Chocolate Mousse Cake

Yield: 12 servings

Prep Time: 1 hour 40 minutes

Cook Time: 45 minutes

Additional Time: 2 hours

Total Time: 4 hours 25 minutes

Chocolate Lovers, I’ve got another winner for you: Triple Chocolate Mousse Cake! Ultra moist, dense and soft chocolate cake is topped with a rich chocolate ganache and a fluffy, creamy chocolate mousse! 

Print

Ingredients

Chocolate Mousse:

• 6 oz. dark or semisweet chocolate, chopped
• 1 and ½ cups (360ml) heavy cream, divided
• ¼ cup (40g) powdered sugar

Chocolate Cake:

• 2 and ¼ cups (288g) all purpose flour
• 1 and ½ cups (150g) unsweetened cocoa powder
• 1 and ½ teaspoon salt
• 2 and ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1 and ½ cups (340g) unsalted butter, room temperature
• 2 and ¼ cups (452g) granulated sugar
• 4 large eggs, room temperature
• ¾ cup (180g) sour cream, room temperature
• 1 and ½ tablespoon pure vanilla extract
• 1 and ½ tablespoon instant espresso powder
• 2 and ¼ cups (540ml) buttermilk, room temperature

Chocolate Ganache:

• 1 cup (175g) dark chocolate chips
• ½ cup (120ml) heavy cream

Topping:

• 1 dark chocolate bar

Instructions

For the Chocolate Mousse:

1. Place chocolate in a large bowl. Set aside.
2. Heat ½ cup of heavy cream in a small saucepan, stirring constantly until it just begins to simmer.
3. Remove hot cream from the heat then pour it over the chocolate, and slowly stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, stirring occasionally for about 30 minutes.
4. Whip 1 cup of heavy cream and powdered sugar in a stand mixer fitted with a whisk attachment, or in a large stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 4-5 minutes.
5. Stir the ganache to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about ⅓ at a time until fully incorporated.
6. Cover bowl with plastic wrap, placing the wrap directly onto the mousse surface. Refrigerate for 1-2 hours or overnight.

For the Chocolate Cake:

1. Preheat oven to 350° F (177°C). Grease a 9x13-inch pan. Set aside.
2. In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
   3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-5 minutes. Scrape down the sides and bottom of the bowl.
3. Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides and bottom of the bowl.
4. In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.
5. Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined. Pour into greased pan.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
7. Remove cakes from oven and allow to cool completely.

For the Ganache:

1. In a heat safe bowl, add the chocolate chips and heavy whipping cream and microwave in 30 second intervals, for about 1 minute. Stir slowly until mixture comes together to form a silky ganache.
2. Pour onto cake and spread into an even layer. Loosely cover the cake and chill in the refrigerator until ganache is set, about 1 hour.

Assembly:

1. Spread chilled mousse over cake. Use a vegetable peeler to shave chocolate bar on top. Slice, serve and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Award-Winning Pro-Grade Silicone Spatulas By DI ORO - 600°F Heat-Resistant Seamless Rubber Spatula - Perfect for Baking, Cooking, Scraping - Premium Stainless Steel Core Technology (BLACK Single)
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 224mgCarbohydrates: 22gFiber: 2gSugar: 17gProtein: 4g

BON APPÉTIT!

Love, Dedra

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