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Triple-Chocolate Mousse Cakes


With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.

  • Yield: Makes 8
Triple-Chocolate Mousse Cakes

Photography: Dana Gallagher

Source: Martha Stewart Living, January 2006


  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • Individual Chocolate Mousse
  • 2 ounces solid semisweet chocolate


  1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

  2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

  3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

  4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

  5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

  6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Reviews Add a comment

  • chandramkrishna
    8 AUG, 2017
  • cspeluangusaha
    3 JUL, 2017
    Its look gargeous. I wanna try this recipe Chocolate Mousse Cakes. Thank you
  • CakenGifts12
    24 MAY, 2017
    I tried this recipe.This recipe is so simple,Easy and very delicious.Thanks for sharing good cake recipe.
  • MS10218237
    12 JAN, 2017
    I made this recipe with my daughter for our Christmas dessert and it was fantastic! We split the recipe in half - only wanted to make 4 instead of 8. It took a lot of steps, in terms of prep work, but so worth it!! Will add it to my favourite desserts! ❤
  • mglinesatelier
    5 AUG, 2016
    This recipe is much easier if you bake a double recipe of the cake in a quarter sheet pan. Cut out the cake with a ring mold. (You'll need eight ring molds.) Line the ring molds with acetate collars. Place the cake in the bottom of the ring mold. Pipe or spoon the mousse in. Chill as in the original recipe, still in the ring molds. Remove the ring molds and acetate collars before serving. There is a reason professional chefs use cake rings or ring molds for stuff like this.
  • Grace Massa Langlois
    25 APR, 2013
    I thought I would put this review here tos as well as on the mousse recipe. These cakes are a huge hit every time I make them. The milk chocolate mousse does have a thinner consistency but I provide a few tips on my site for making these cakes look as Martha's presented them
  • Bekiferments
    16 MAR, 2013
    Delicious and discouraging to make: -the 2 mousses are yummy. It is a ton of work to have to wash & dry all that equipment in the midst this project. -I overcooked my sugar syrup the first time & it crystallized, causing me to waste most of my b-sweet chocolate in the sieve. Be careful with your cook time. -the cakes were only okay. They provide a good, sturdy base for the mousse but get hard & lose flavor with all the refrigeration. -Consider doubled parchment & wrap-around packing tape.
  • Savka Todorova
    28 JAN, 2013
  • Wenderbread
    30 DEC, 2012
    Okay, my first and biggest complaint is that tape doesn't stick to parchment paper. I ended up having to smear corn syrup on the outside to keep the parchment paper together while the mousses were in the fridge. Also, as someone else said, the milk chocolate really didn't set nicely. I had to serve mine with the parchment paper still wrapped around to keep it from falling apart. Otherwise, these were delicious. I don't think I'll be making them again, though.
  • GustatoryDelight
    31 JUL, 2011
    This recipe is so fantastic! Tastes delicious and very impressive to look at. I recently made it for a dinner party as part of a dessert trio and my guests were blown away. Check out pictures here