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Decadent Triple Chocolate Mousse Cake

A rich, three-layered chocolate dessert featuring moist cake, velvety mousse, and a silky ganache topping.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder, unsweetened
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup buttermilk room temperature
  • 1/2 cup strong brewed coffee cooled
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
Chocolate Mousse & Ganache
  • 1 cup heavy whipping cream for mousse
  • 1/2 cup whole milk
  • 1 package instant chocolate pudding mix 3.9 oz
  • 1 cup heavy whipping cream for ganache
  • 8 oz semisweet chocolate finely chopped
Whipped Cream & Garnish
  • 1 cup heavy whipping cream for whipped cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings and fresh berries for garnish

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Wire rack
  • Electric mixer

Method
 

Baking the Cake
  1. Preheat oven to 350°F and grease two 9-inch pans.
  2. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
  3. Beat sugar, eggs, buttermilk, coffee, oil, and vanilla until smooth.
  4. Combine wet and dry ingredients until just mixed.
  5. Divide into pans and bake for 25-30 minutes.
  6. Cool cakes completely on a wire rack.
Filling and Assembly
  1. Beat 1 cup cream, milk, and pudding mix for 2 minutes until thick.
  2. Heat 1 cup cream and pour over chopped chocolate; stir until smooth ganache forms.
  3. Layer cake with mousse, stack, and chill for 30 minutes.
  4. Beat remaining cream, powdered sugar, and vanilla until stiff peaks form.
  5. Frost the cake with ganache and top with whipped cream, shavings, and berries.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Unassembled cake layers can be frozen for up to 1 month.