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Triple Chocolate Mousse Cake

This has a rich dark chocolate cake layer, then a creamy milk chocolate mousse layer and a white chocolate mousse layer that melts in your mouth.
Servings: 4



    For the cake layer

    • 90 g dark chocolate chopped
    • 100 g unsalted butter at room temperature
    • 2 eggs at room temperature
    • 200 g/ 1 cup light brown sugar
    • 5-6 tbsp whole milk
    • 2 tbsp cocoa powder
    • 150 g/ 1 1/4 cup plain flour
    • 1 tbsp espresso powder
    • 1/2 tsp baking powder
    • 1/4 tsp salt

    For the milk chocolate mousse

    • 180 g milk chocolate chopped
    • 120 ml/ 1/2 cup whole milk
    • 280 ml/ 1 1/4 cups double cream
    • 1 tsp gelatine powder
    • 2 tbsp very hot water
    • 3-4 tbsp toffee sauce/ salted caramel sauce

    For white chocolate mousse

    • 90 g white chocolate chopped
    • 60 ml/ 1/4 cup whole milk
    • 70 ml double cream
    • 2 tbsp very hot water
    • 1/2 tsp gelatine
    • 1 tsp vanilla essence



      Cake layer

      • Preheat oven to350F. Line a rectangular tin with baking sheet.
      • Melt Chocolate in the microwave by stirring every 20 seconds till melted.
      • Using paddle attachment, cream butter and sugar together for several minutes till light and fluffy.
      • Add eggs one at a time and beat well.
      • Pour in milk and incorporate.
      • Combine all dry ingredients and sift them.
      • Add the dry ingredients to the batter alternating with melted chocolate and mix till combined. The batter will be quite the thick.
      • Pour this into the prepared tin and level with spatula.
      • Bake for 20-25 minutes until cake is done.
      • Remove the baking paper and cut the cake in rounds. If you are using a ring mould, then keep the cake in that and keep in freezer. Otherwise use a papercollar method. For that fold a large square of baking paper (30cm/12inch) in half. Roll it to giv the paper shape, open it and wrap around the cake and secure with tape. Keep in freezer.

      Milk chocolate mousse layer

      • Sprinkle gelatine over 2 tbsp of very hot water and stir briskly.
      • Heat milk in a saucepan. Just when it comes to a boil take it off the flame and add the gelatine mix. Whisk to combine.
      • Pour hot milk over chopped chocolate. Leave for a couple of minutes. Then whisk it till completely melted. Set aside to cool.
      • Whisk the double cream till you get stiff peaks. Add a scoop of cream to the chocolate and mix well. Pour in the toffee sauce and mix. Fold in the remaining cream to the chocolate.
      • Pipe the mousse to the paper collar or ring half way up. Return to the freezer.

      White chocolate mousse cake layer

      • Follow the same procedure as milk chocolate mousse but just add vanilla essence to milk while boiling.
      • Pipe white chocolate mousse on top of the milk chocolate mousse and keep in freezer for an hour to set.
      • Warm the ring moulds with your hands and carefully push the cake out. If using paper collar remove the collar. Garnish it with melted chocolate, caramel/toffee sauce and chocolate shavings. Transfer to fridge if not eating immediately. It is best when eaten at room temperature.


      * Melt gelatine according to package directions. Some brand instructs to mix gelatine in cold water.
      * It is the easiest to make this using ring moulds. You can make these in small pudding glasses too.
      * It is little time consuming to make this but you can plan and make this in two days. Split the recipe and make the cake layer on one day and make the mousse layers the next day, then it wont be that long a procedure.