Triple chocolate mousse cake

Recipe by
Total Time:
5 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • For the chocolate cake:
  • 2/3 cup - maida
  • 2/3 cup - powdered sugar
  • 1/3 cup - cocoa powder
  • 1/2 tsp - cooking soda
  • 3/4 tsp - baking powder
  • 1/2 tsp - salt
  • 1 - egg
  • 2/3 cup - milk
  • 1/4 cup - water
  • 3 tbsp - cooking oil
  • 1/2 tsp - vanilla essence
  • For Chocolate Mousse:
  • 125 g - dark chocolate
  • 125 g - milk chocolate
  • 125 g + 125 g - butter
  • 100 ml + 100 ml - whipping cream
  • 2 tsp + 2 tsp - gelatine

How to Make Triple chocolate mousse cake

  • For the cake base: Sift maida, cocoa powder, powdered sugar, baking soda, baking powder and salt in a bowl.
  • Beat egg, milk, oil, vanilla and water in a bowl and add it to the flour mixture. Beat until smooth and well combined.
  • Preheat the oven to 210 deg C.
  • Grease 8-inch round spring form pan with butter and dust with flour.
  • Pour the batter into the pan and bake for 20-25 mins at 210 deg C.
  • Once done, allow it to cool on a wire rack for a while.
  • For the mousse:
  • Chop the dark chocolate and 125 g of butter into small chunks.
  • Melt using a double boiler and when it melts and becomes a smooth mixture, remove from flame and keep it aside for it to cool.
  • Take a bowl full of ice cubes.
  • Place another bowl on top of the ice and drop in 100 ml of whipping cream in it.
  • Add 1/4 cup of sugar to the cream if the cream is not sweet
  • Beat well until stiff and fluffy.
  • Take 2 tsp of gelatine in a microwavable bowl and add 2 tsp of water to it.
  • Microwave for 30 seconds or until it melts.
  • Allow it to cool.
  • Pour in half of the melted butter chocolate mixture into the cream and fold in gently.
  • Add the remaining chocolate mixture and fold.
  • Finally pour in the gelatine mixture and fold until it combines well.
  • Fill this mousse mixture into a large piping bag.
  • Pipe a 1-inch layer of mousse on top of the cake.
  • Smoothen it with spatula and refrigerate until mousse is set, about 20 minutes.
  • Repeat the same process with milk chocolate to make light chocolate mousse.
  • Pipe it on top of the bittersweet chocolate mousse.
  • Refrigerate at least 4 hours and up to overnight.
  • Decorate on top with chocolate curls or shavings.
  • Remove from spring form pan, slice and serve chill.