A Cake for Celebrating
This cake is my go-to for happy days. Birthdays, anniversaries, or just a sunny Tuesday. It has three layers of chocolate joy. Each part is special on its own. But together, they are pure magic.
It looks fancy, I know. But do not let that scare you. We will take it one sweet step at a time. I promise, it is worth the effort. What was the last thing you baked to celebrate?
The Secret in the Cake
You might see mayonnaise in the list. Do not be surprised! It makes the cake so moist and tender. I learned this from my own grandma. I still laugh at the face my grandson made when I told him.
It works because mayo is just eggs and oil. Things we already put in cakes. This little swap matters. It reminds me that good cooking is about being clever, not fancy.
Making the Cloud Filling
The mousse is like a chocolate cloud. It is light and fluffy. The gelatin helps it hold its shape. This way, our cloud does not sink!
Folding the whipped cream in gently is the key. You want to keep all that air inside. Doesnt that smell amazing? Fun fact: The word mousse is French for froth. It is like eating chocolate air.
The Shiny Chocolate Coat
The ganache is the beautiful coat for our cake. It is simply chocolate and warm cream. When you pour the hot cream over the chocolate, it melts it so smoothly. It feels like a little science experiment in your kitchen.
If you want it fluffy, you can whip it. If you want it shiny, just let it sit. Which do you prefer, a shiny or a fluffy frosting?
Putting It All Together
Now for the fun part. You get to stack all the layers. Cake, mousse, cake, mousse. It is like building a chocolate tower. This is where the cake becomes real.
Spreading the final ganache on top feels so satisfying. This step matters because you are creating something with your own hands. Something made to share. What is your favorite part of assembling a cake?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | For the cake |
| Cocoa powder | 1/2 cup | Plus more for dusting pans, sifted |
| Baking soda | 1 1/4 teaspoons | |
| Baking powder | 1/4 teaspoon | |
| Salt | Pinch | |
| Duke’s Mayonnaise | 1 cup | |
| Granulated sugar | 1 cup | |
| Eggs | 3 large | |
| Water | 1 1/4 cups | |
| Vanilla extract | 1 teaspoon | |
| Bittersweet chocolate | 8 ounces | Chopped, for Ganache Frosting |
| Heavy cream | 3/4 cup | For Ganache Frosting |
| Corn syrup | 1 1/2 tablespoons | |
| Unflavored gelatin | 1 1/2 teaspoons | For Mousse Filling |
| Cold water | 1 tablespoon | For Mousse Filling |
| Boiling water | 1 tablespoon | For Mousse Filling |
| Bittersweet chocolate | 6 ounces | Chopped, for Mousse Filling |
| Heavy cream | 1 1/2 cups, divided | For Mousse Filling |
| Granulated sugar | 2 tablespoons | For Mousse Filling |
My Decadent Triple Chocolate Mousse Cake
Oh, this cake brings back such memories. My grandson calls it a “chocolate cloud.” It’s three layers of soft cake, with fluffy mousse in between. The whole thing is wrapped in a shiny chocolate coat. It looks fancy, but I promise it’s friendly. We can make it together, step-by-step.
Let’s start with the cake. Using mayonnaise might sound funny. But it makes the cake so moist and rich. I learned that trick from my own grandmother. She never wasted a thing. Doesn’t that smell amazing as it bakes?
Step 1: First, get your oven warm at 350°F. Grease your cake pans well. I always dust them with cocoa powder instead of flour. It keeps the outside of the cake a beautiful, dark chocolate color. No white spots!
Step 2: Mix your dry things in one bowl. That’s the flour, cocoa, baking soda, and powder. In another bowl, beat the mayo and sugar. It will look creamy. Add the eggs one by one. They are like little friends joining the party.
Step 3: Now, add the flour mix and water a little at a time. Start and end with the flour. The batter will be quite thin. That’s perfectly fine! (A hard-learned tip: scrape the bowl sides with a spatula. Your mixer can miss bits at the bottom.)
Step 4: Pour the batter into your pans. Bake for about 22 minutes. You’ll know it’s done when a toothpick comes out clean. Let the cakes cool completely. I know, it’s hard to wait! What’s your favorite smell from the kitchen? Share below!
Step 5: Time for the mousse! Sprinkle gelatin over cold water. It looks like magic sand. Then stir in boiling water to melt it. Heat some cream and sugar, then pour it over the chocolate. Stir until it’s a smooth, glossy pool.
Step 6: Whip the rest of the cream until it has soft peaks. Be gentle now. Fold the whipped cream into the chocolate. I still laugh at the time I rushed this. We had chocolate soup! Folding keeps it light and airy.
Step 7: For the ganache, just pour hot cream over chopped chocolate. Let it sit for a minute. Then stir, stir, stir. It turns into the most beautiful frosting. You can let it get thick or whip it fluffy.
Step 8: Now for the fun part! Split your cake layers in half. Spread mousse between each one. Place the last layer on top. Finally, cover the whole cake with that gorgeous ganache. You made a masterpiece!
Cook Time: 1 hour
Total Time: 3 hours (includes cooling)
Yield: 10-12 servings
Category: Dessert, Cake
Three Fun Twists to Try
This cake is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few ideas to make it your own. I love seeing what you all come up with.
Cookie Crunch: Add a layer of crushed peppermint candies or chocolate cookies between the mousse. It gives a lovely little crunch.
Orange Zest: Stir a little orange zest into the chocolate mousse. Chocolate and orange are old friends. They sing together.
Berry Surprise: Add a thin layer of raspberry jam on each cake layer before the mousse. The tart berries cut through all that sweet chocolate.
Which one would you try first? Comment below!
Serving Your Masterpiece
This cake is the star of the show. But a few little touches make it extra special. I like to serve it on my grandmother’s china plate. It deserves a pretty stage.
For a garnish, a few fresh raspberries look lovely on the side. A light dusting of powdered sugar works too. Or just a dollop of extra whipped cream. Everything is better with whipped cream.
What to drink? A glass of cold milk is always the best choice for me. For the grown-ups, a small glass of ruby port wine is wonderful. It’s like a warm hug for your insides. Which would you choose tonight?
Keeping Your Chocolate Mousse Cake Happy
This cake is best enjoyed the day you make it. But it keeps well in the fridge for three days. Just cover it with a cake dome or some plastic wrap.
You can freeze the cake layers ahead of time. Wrap them tightly in plastic wrap. Then, you can build the cake whenever you feel like a treat.
I once left a cake out all night. The mousse got very soft. Now I always put it right in the fridge. This keeps the texture perfect for your guests.
Storing food well means less waste. It also means a sweet surprise is always ready for you. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Cake Troubles
Is your cake layer stuck in the pan? Let it cool for just five minutes. Then run a knife around the edge. It should pop right out.
Is your ganache frosting too runny? Just let it sit a bit longer. It will thicken up as it cools. I remember when my first ganache was a puddle.
Is your mousse not getting fluffy? Make sure your bowl and cream are very cold. This helps the cream whip up tall and light. It makes the mousse airy and dreamy.
Knowing these fixes builds your confidence. You learn that mistakes are just part of cooking. A perfect cake is wonderful, but a fixed one tastes just as sweet. Which of these problems have you run into before?
Your Cake Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. It should work just fine.
Q: How far ahead can I make it? A: You can bake the layers two days early. Keep them wrapped tightly on the counter.
Q: What if I don’t have bittersweet chocolate? A: Semisweet chocolate chips are a good swap. They are easy to find in any store.
Q: Can I make a smaller cake? A: You can cut the recipe in half. Just use one pan and watch the baking time.
Q: Any special tips? A: A *fun fact*: the mayonnaise makes the cake super moist and rich. You won’t taste it, I promise! Which tip will you try first?
A Little Note From My Kitchen
I hope you love making this special cake. It is a labor of love, but so worth it. Sharing it with people you care about is the best part.
I would be so delighted to see your creation. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Decadent Triple Chocolate Mousse Cake
Description
Indulge in the ultimate chocolate experience with this Triple Chocolate Mousse Cake, featuring layers of moist chocolate cake, rich chocolate mousse, and a silky ganache frosting.
Ingredients
For the cake:
For the Ganache Frosting:
For the Chocolate Mousse Filling:
Instructions
- For the cake: Preheat the oven to 350°F. Grease two (8-inch) round cake pans (I use vegetable shortening) and dust with cocoa powder.
- Stir together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Beat the mayonnaise and sugar with an electric mixer until creamy. Add the eggs, one at a time, until combined. Add the flour mixture alternately with the water, beginning and ending with the flour mixture. Beat at medium-low speed for 1 minute. (Batter will be thin.) Stir in the vanilla.
- Pour the batter evenly into the prepared pans. Bake the cakes at 350°F for 21 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove to wire racks. Let cool in the pans for 5 minutes. Run a knife around the edges and turn out onto wire racks to cool completely. Once cooled, split each layer in half.
- Make the Ganache Frosting and the Chocolate Mousse Filling.
- Place one cake layer on a cake plate or stand. Top with one-third of the Chocolate Mousse Filling; repeat the process twice. Place the remaining layer on top. Spread the Ganache Frosting on the top and sides of the cake before slicing.
- For the Ganache Frosting: Place the chocolate in a medium bowl. Heat the cream and corn syrup in a small saucepan until the cream is hot. Pour over the chocolate. Let stand for 1 minute, then stir until smooth.
- For a shiny look, let stand until spreadable (20 to 30 minutes), stirring occasionally. For fluffy chocolate frosting, beat the mixture with an electric mixer until fluffy.
- For the Chocolate Mousse Filling: Sprinkle the gelatin over the cold water in a small bowl. Let stand until the gelatin softens. Stir in the boiling water to dissolve the gelatin.
- Place the chocolate in a medium bowl. Heat 1/2 cup of the cream and the sugar in a small saucepan over medium heat until the sugar dissolves and the cream is steaming. Pour over the chopped chocolate; add the gelatin and stir until smooth.
- Beat the remaining 1 cup cream with an electric mixer until stiff peaks form. Fold a small amount of the whipped cream into the chocolate; gently fold in the remaining whipped cream until combined. Use immediately. (The mixture will firm up as it stands.)
Notes
- Ensure all components are completely cooled before assembling the cake. For best results, use a serrated knife to split the cake layers.