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Triple Chocolate Mousse Cake
By Lauren Miyashiro
Approved by the Delish Test Kitchen

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Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
4 hrs 30 mins
Worth it.
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Ingredients
For the chocolate cake
- Cooking spray, for pan
- Chocolate cake mix (plus ingredients called for on box)
For the chocolate mousse
- 1 tsp. gelatin
- 1 Tbsp. cold water
- 1 cup chocolate chips
- 1 1/2 cups heavy cream, divided
- 1/4 cup powdered sugar
For the white chocolate mousse
- 1 tsp. gelatin
- 1 Tbsp. cold water
- 1 cup white chocolate chips
- 1 1/2 cups heavy cream, divided
- 1/4 cup powdered sugar
- 1/2 tsp. pure vanilla extract
- Chocolate shavings, for garnish
Directions
- Step 1Preheat oven to 350°. Grease an 8” springform pan with cooking spray. Prepare cake mix according to package instructions and pour about half into pan. (Use remaining batter for cupcakes!) Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cool completely in pan.
- Step 2Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1/2 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
- Step 3 In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining cream with powdered sugar until stiff peaks form. Stir in about a quarter cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
- Step 4 Spread mousse over chocolate cake, smoothing the top with an offset spatula. Refrigerate for 30 minutes.
- Step 5 Meanwhile, make white chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1/2 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
- Step 6 In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 1 cup cream with powdered sugar and vanilla until stiff peaks form. Stir in about a quarter cup of whipped cream into melted white chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
- Step 7 Spread white chocolate mousse over chocolate mousse layer, smoothing the top with an offset spatula. Refrigerate until set, at least 3 hours.
- Step 8Garnish with chocolate shavings before serving.
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