I absolutely love this triple chocolate mousse cake because it is the perfect harmony of dense, fudgy brownie base, light airy mousse, and smooth ganache on top. The explosion of textures and rich chocolate flavor makes it my ultimate go-to dessert for special occasions. It totally satisfies my sweet cravings.

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I’m excited to share my triple chocolate mousse cake recipe that creates a light dessert with a dense brownie base, cool mousse filling and a rich ganache topping. For the brownie base I use 1/2 cup unsalted butter, 8 oz dark chocolate, 1 cup granulated sugar, 3 large eggs, 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 teaspoon salt.

I then add the mousse filling, which is made from another 8 oz dark chocolate, 1 cup heavy cream, 3 egg yolks and 1/3 cup granulated sugar. The ganache topping is completed with 1/2 cup heavy cream, 4 oz bittersweet chocolate and 1 tablespoon unsalted butter.

This recipe is a super chocolate dessert that brings together a layered chocolate mousse feel with a baked chocolate mousse twist. Its nutritional profile makes it a lighter dessert option without compromising the rich chocolate taste.

Enjoy every bite!

Why I Like this Recipe

I really love this recipe because first off, the brownie base is insanely fudgy and chocolaty. Its so rich and dense that it gives me major comfort food vibes. I feel like every bite is a little treat that instantly cheers me up.

Also, the mousse filling is just amazing. Its light and creamy, and when it melts in my mouth it makes me feel like im in dessert heaven even though its not overly sweet. That contrast with the brownie base is just perfect.

Another thing is the ganache topping. It adds this extra layer of decadence that just ties the whole dessert together. The shiny, smooth finish makes it look fancy and taste even better than it looks.

Lastly, I really dig that there are three different textures in one cake. The brownie, mousse, and ganache each bring something unique to the table, making it a fun challenge to bake and even more fun to eat.

Ingredients

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Unsalted butter adds richness and moisture, offering creamy texture and essential fats.
Dark chocolate packed with antioxidants gives intense flavor and moderate carbs for energy.
Eggs provide protein and structure creating a light and airy cake texture.
Heavy cream enriches the mousse and ganache by addin smooth, velvety richness.
Sugar sweetens the dessert and balances bitter chocolate flavors with simple carbs.
All-purpose flour builds the cake structure providing lift and the desired crumb texture.
Unsweetened cocoa powder boosts rich chocolate intensity, contributing flavor and minor carbohydrates.
Salt enhances flavors and balances dessert sweetness even in tiny amounts.

Ingredient Quantities

For the Brownie Base: 1/2 cup unsalted butter (115g)

For the Brownie Base: 8 oz dark chocolate, chopped (225g)

For the Brownie Base: 1 cup granulated sugar (200g)

For the Brownie Base: 3 large eggs

For the Brownie Base: 3/4 cup all-purpose flour (90g)

For the Brownie Base: 1/4 cup unsweetened cocoa powder (30g)

For the Brownie Base: 1/4 teaspoon salt

For the Mousse Filling: 8 oz dark chocolate, finely chopped (225g)

For the Mousse Filling: 1 cup heavy cream (240ml)

For the Mousse Filling: 3 large egg yolks

For the Mousse Filling: 1/3 cup granulated sugar (67g)

For the Chocolate Ganache: 1/2 cup heavy cream (120ml)

For the Chocolate Ganache: 4 oz bittersweet chocolate, chopped (115g)

For the Chocolate Ganache: 1 tablespoon unsalted butter

How to Make this

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1. Preheat your oven to 350°F and grease an 8-inch round cake pan lined with parchment paper so the brownies don’t stick.

2. Melt the 1/2 cup butter and 8 oz dark chocolate together in a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool a bit.

3. In a large bowl, whisk together 1 cup sugar and the 3 eggs until slightly frothy, then stir in the melted chocolate mixture.

4. Sift in 3/4 cup flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt. Fold the dry ingredients into the chocolate mixture until just combined and pour the batter into your prepared pan.

5. Bake the brownie base for about 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the base cool completely in the pan.

6. For the mousse, combine 3 egg yolks and 1/3 cup sugar in a bowl and whisk until thick and pale. Meanwhile, place 8 oz finely chopped dark chocolate in a heatproof bowl.

7. Heat 1 cup heavy cream in a small saucepan until it’s just about to simmer, then pour it over the chopped chocolate. Stir until the chocolate is melted and smooth, then mix in the egg yolk mixture until fully combined.

8. Pour the mousse evenly over the cooled brownie base and smooth the top with a spatula. Chill in the fridge for at least 1 hour so it can set.

9. To make the ganache, heat 1/2 cup heavy cream until simmering and pour it over 4 oz chopped bittersweet chocolate and 1 tablespoon butter in a bowl. Let it sit for a minute then stir until glossy and smooth.

10. Once the mousse layer is set, gently spread the ganache on top of it. Return the cake to the fridge and chill for another 30 minutes before serving. Enjoy your chocolate mouse cake!

Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Parchment paper
4. Mixing bowls (at least one large bowl and one medium bowl)
5. Double boiler setup or a microwave-safe bowl
6. Microwave (if you decide to melt the chocolate in short bursts)
7. Whisk
8. Fine mesh strainer or sifter
9. Spatula
10. Small saucepan
11. Heatproof bowl
12. Toothpick

FAQ

Q: Can i make the brownie base ahead of time?

A: Yup, you can make the brownie base a day ahead, let it cool completely before adding the mousse. Just cover it so it doesnt dry out.

Q: Do i need to use dark chocolate for the recipe?

A: Yes, dark chocolate is key to get that rich flavor, though you can experiment with different cocoa percentages if you like a sweeter taste.

Q: Can i freeze the cake?

A: Sure, you can freeze it. Wrap it tightly and let it thaw in the fridge overnight before serving.

Q: How should i store leftovers?

A: Keep any leftovers in an airtight container in the fridge for up to 3 days. It'll stay tasty but make sure you let it come to room temp before enjoying.

Q: What if the mousse doesnt set properly?

A: If that happens, let the cake chill in the fridge a bit longer and make sure your heavy cream and eggs are at the right temperature before mixing. Sometimes a little extra chill time is all thats needed.

Chocolate Mouse Cake Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead and just cut back a bit on the extra salt.
You can swap the dark chocolate for semi-sweet chocolate if you want a slightly sweeter flavor in the brownie base.
Instead of all-purpose flour, you could try cake flour for a lighter texture or even almond flour for a gluten-free twist.
For the heavy cream in both mousse and ganache, coconut cream works as a substitute if you’re looking for a dairy-free version, though it may add a hint of coconut flavor.

Pro Tips

1. Make sure all your ingredients, like eggs and cream, are at room temperature so they mix together better and you dont end up with lumpy batter or scrambled eggs in your mousse.

2. When melting the chocolate, be extra careful to stir it constantly, especially if you are using the microwave. This stops the chocolate from burning or getting grainy.

3. Dont rush the cooling process. Let the brownie base cool completely before adding the mousse, and be patient with the chilling times for both the mousse and ganache layers so you get a nice clean slice when you cut it.

4. If you want to add a little extra flavor kick, try sprinkling a pinch of sea salt over the ganache after it sets. This little hack really brings out the chocolate flavor in the whole cake.