free page hit counter

A Decadent Delight: Triple Chocolate Mousse Cake

Welcome, baking enthusiasts! If you’re a chocolate lover, you’re in for a treat. Dive into the world of indulgence with our Triple Chocolate Mousse Cake recipe. Get ready to embark on a culinary journey that will satisfy your sweet cravings and impress your taste buds.

History and Origins

The origins of the Triple Chocolate Mousse Cake are as rich as its flavor. Dating back to the 18th century in France, this dessert evolved from traditional chocolate cakes. Over the years, it has become a symbol of sophistication and a favorite among dessert connoisseurs worldwide.

Tools, People, and Cooking Time

To embark on this delightful baking adventure, you’ll need the following:

  • 5 eggs
  • 150g powdered sugar
  • 135g wheat flour
  • 15g unsweetened cocoa powder
  • 20cl liquid cream
  • 200g dark chocolate (for ganache)
  • 8cl peanut oil (for glaze)
  • 150g dark chocolate (for glaze)
  • 10g soft butter (for order forms)
  • 10g wheat flour (for order forms)

This recipe is designed to serve 6 people, making it a perfect choice for intimate gatherings or special occasions. The entire process, from preparation to serving, will take approximately 1 hour and 30 minutes.

Ingredients and Substitutions

Let’s delve into the precise quantities of each ingredient and explore possible substitutions:

  • Eggs (5 pieces): These act as a binding agent. For a vegetarian alternative, you can use 5 tablespoons of unsweetened applesauce.
  • Powdered sugar (150g): Adds sweetness. You can substitute it with 150g of honey or maple syrup for a natural touch.
  • Wheat flour (135g): Provides structure. Gluten-free flour can be used for a gluten-sensitive option.
  • Unsweetened cocoa powder (15g): Intensifies chocolate flavor. Carob powder can be used as a cocoa alternative.
  • Liquid cream (20cl): Essential for the ganache. Coconut cream works well for a dairy-free version.
  • Dark chocolate (200g): For the ganache. Opt for dairy-free chocolate for a vegan twist.
  • Peanut oil (8cl): For the glaze. Any neutral oil, like vegetable or canola oil, can be a substitute.
  • Dark chocolate (150g): For the glaze. Ensure it’s dairy-free for a vegan option.
  • Soft butter (10g): For order forms. Vegan butter or margarine can replace traditional butter.
  • Wheat flour (10g): For order forms. Use almond flour for a gluten-free alternative.

Step-by-Step Instructions

Now, let’s break down the process into easy-to-follow steps:

For the Cake:

  1. Preheat the oven to 200°C (392°F).
  2. Add butter and flour to the pot for greasing.
  3. Mix the flour and cocoa powder.
  4. In a blender, whip 3 eggs and sugar until foamy and tripled in volume.
  5. Blend the flour and cocoa mixture into the egg-sugar foam.
  6. Pour the batter into the pan and bake at 200°C for 20 minutes.
  7. Allow the cake to cool completely.

For the Ganache:

  1. Place chocolate chips in a salad bowl.
  2. Heat cream in a saucepan until boiling and pour half of it over the chocolate chips.
  3. Stir gently, starting from the middle and moving towards the edges.
  4. Add the remaining cream and continue stirring until smooth. Allow it to cool.

For the Glaze:

  1. Melt butter and chocolate in a double boiler.
  2. After the cake has cooled, cut it into three slices.
  3. Place a layer of ganache between each cake slice.
  4. Apply a final layer of ganache, then pour the warm glaze over the top, covering the entire cake.
  5. Leave the cake in a cool place, ensuring to have spare parts of the glaze.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Overmixing the Batter

Overmixing can result in a dense cake. Mix the batter until just combined to ensure a light and fluffy texture.

Mistake 2: Inadequate Cooling Time

Rushing the cooling process can lead to a melted mess. Patience is key; let the cake cool completely before adding ganache and glaze.

Mistake 3: Incorrect Ganache Consistency

Ensure the ganache is cooled and thickened before layering it between cake slices. This prevents it from oozing out.

Mistake 4: Neglecting Spare Glaze

Always have spare glaze on hand. If the glaze sets too quickly, having extra ensures a smooth and luscious finish.

FAQ – Answering Your Queries

Q1: Can I use milk chocolate instead of dark chocolate?

While dark chocolate intensifies the richness, milk chocolate can be used for a milder flavor. Adjust the quantity based on your preference.

Q2: How long does the cake stay fresh?

Stored in an airtight container in the refrigerator, the cake stays fresh for up to 4 days. Bring it to room temperature before serving for the best taste.

Q3: Can I freeze the cake?

Yes, you can freeze the cake without the glaze. Thaw it in the refrigerator before serving, and add the glaze just before enjoying.

Q4: Is there a substitute for peanut oil?

Any neutral-flavored oil, like vegetable or canola oil, can replace peanut oil in the glaze without compromising the taste.

Q5: Can I make this cake in advance?

Absolutely! You can prepare the cake a day ahead and refrigerate it. Add the glaze just before serving to maintain its freshness.


Congratulations! You’ve mastered the art of creating a Triple Chocolate Mousse Cake that’s sure to dazzle any dessert table. Whether you’re a seasoned baker or a novice, this recipe allows you to indulge in the decadence of chocolate with every bite. Share this delightful treat with friends and family, and let the sweetness of success fill the air. Happy baking!

Leave a Comment