Three Layer Chocolate Mousse Cake Recipe

A sweet and fancy recipe for three layer chocolate mousse cake, serve with strawberries and chocolate garnish.


Bottom Layer
6 Tablespoons unsalted butter , cut into 6 pieces
3/4 cup bittersweet chocolate , chopped fine
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs, separated
1/8 teaspoon salt
1/3 cup packed light brown sugar
Middle Layer
2 Tablespoons Dutch-processed cocoa powder
5 Tablespoons hot water
2/4 cup bittersweet chocolate, chopped fine
1 1/2 cups cold heavy cream
1 Tablespoon granulated sugar
1/8 teaspoon salt
Top Layer
3/4 teaspoon powdered gelatin
1 Tablespoon water
3/4 cup white chocolate chips
1 1/2 cups cold heavy cream


Preheat oven to 325 degrees. Butter bottom and sides of 9-inch springform pan. Have ready 8 springform mini molds.

Melt butter and chocolate in medium bowl in microwave. Stir in espresso powder. Cool slightly. Whisk in vanilla and egg yolks; set aside.

With an electric mixer, beat egg whites and salt until frothy. Add brown sugar and beat at high speed until soft peaks form.

fold beaten egg whites into chocolate mixture. Using a rubber spatula, Pour batter into pan, and smooth flat.

Bake 15 minutes or until center has just set but is still soft

Transfer cake pan to wire rack to cool completely, about 1 hour. Do not remove cake from pan. use bottoms of spring form molds to cut out cakes, leave cakes in molds.

Middle Layer Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in medium bowl in microwave. Cool slightly.

In the bowl of mixer, whip cream, sugar, and salt at medium speed about 30 seconds. Increase speed to high and whip until soft peaks form.

Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold whipped cream into chocolate mixture.

Spoon mousse over cake and gently smooth top. Refrigerate at least 15 minutes while preparing top layer.

In small bowl, sprinkle gelatin over water; let stand at least 5 minutes.

Place white chocolate in medium bowl.

Bring cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes.

In clean bowl of an electric mixer, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted. Using a rubber spatula, fold whipped cream into white chocolate mixture. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set.

Once set, remove springform molds to serve.