This Triple Chocolate Mousse Cake is a luxurious dessert featuring three indulgent layers—an Oreo crust, a moist chocolate cake, and two smooth mousse layers, all topped with a rich chocolate ganache. Perfect for special occasions or when you’re craving something truly chocolatey!
Ingredients (Makes 12 Slices)
For the Oreo Crust:
- 2 cups Oreo cookies, finely crushed
- ¼ cup unsalted butter, melted
For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot coffee
For the Chocolate Mousse Layers:
- 1 cup semi-sweet chocolate, melted
- 1 cup milk chocolate, melted
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar (optional)
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
Step 1: Prepare the Oreo Crust
- Preheat oven to 350°F (175°C) and grease an 8-inch springform pan.
- In a bowl, mix crushed Oreo cookies with melted butter until well combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool completely.
Step 2: Make the Chocolate Cake Layer
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in hot coffee until the batter is smooth and well blended.
- Pour the batter over the cooled Oreo crust.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before adding the mousse layers.
Step 3: Prepare the Chocolate Mousse Layers
- In a large mixing bowl, whip the cold heavy cream until soft peaks form. If desired, add powdered sugar for sweetness.
- Divide the whipped cream evenly into two separate bowls.
- Fold melted semi-sweet chocolate into one bowl, mixing gently until smooth (this is the first mousse layer).
- Fold melted milk chocolate into the second bowl until combined (this is the second mousse layer).
- Spread the semi-sweet chocolate mousse evenly over the cooled cake layer.
- Refrigerate for 30 minutes to let the mousse set slightly.
- Spread the milk chocolate mousse evenly over the first mousse layer.
- Chill the cake for at least 2 hours until the mousse layers are firm.
Step 4: Make the Chocolate Ganache Topping
- In a small saucepan, heat heavy cream until steaming (do not boil).
- Pour the hot cream over the chocolate chips in a bowl.
- Let sit for 5 minutes, then stir until smooth and glossy.
- Spread the ganache evenly over the chilled mousse layers.
- Refrigerate for at least 1 more hour before serving to allow the ganache to set.
Serving & Storage Tips
✔ Serve chilled for the best texture and flavor.
✔ For clean slices, use a warm knife, wiping between cuts.
✔ Store leftovers in the refrigerator for up to 4 days.
✔ Freeze for up to 1 month: Wrap the cake tightly and thaw in the fridge before serving.
Why You’ll Love This Recipe
Three Layers of Chocolate: A crunchy crust, moist cake, and creamy mousse.
Perfect for Special Occasions: A stunning showstopper for birthdays, holidays, or celebrations.
Rich & Indulgent: A treat for true chocolate lovers.
This Triple Chocolate Mousse Cake is the ultimate dessert for chocolate enthusiasts.