The Secret in the Batter
I want to share a secret with you. The secret to this cake is mayonnaise. I know, it sounds strange. But it makes the cake so moist and rich.
My friend Betty told me this years ago. I thought she was joking. I tried it, and my cake was perfect. I still laugh at that. Trust me, it works beautifully.
A Cake with Layers of Love
This cake has four thin layers. You bake two cakes and slice them in half. It looks like a lot of work. But it is worth it.
Building it up, layer by layer, is my favorite part. It feels like building a cozy blanket fort. Each layer gets a fluffy cloud of mousse. This matters because every bite becomes a happy surprise.
The Magic of Mousse
The mousse filling is like chocolate magic. It is light and airy. It melts on your tongue. Doesn’t that sound wonderful?
A little gelatin helps it stay fluffy and firm. This way, it holds our tall cake together. What’s your favorite chocolate dessert? Is it cake, or maybe cookies?
Fun Fact: A Happy Accident
*Fun fact:* Chocolate mousse was invented by mistake. A chef was trying something new. He ended up with this airy treat. I love stories like that.
It shows that good things can come from surprises. This matters in baking and in life. Don’t be afraid to try new things.
The Final Touch
The ganache frosting is the final touch. It is shiny and smooth. You just pour warm cream over chocolate. Then you stir.
Watching it turn silky is so satisfying. If you beat it, it gets fluffy. Which way do you think you would like it best?
Your Turn in the Kitchen
Now it is your turn to make this cake. Take your time. Enjoy the process. The smell of chocolate in your kitchen will be amazing.
If you make it, tell me all about it. What was the best part for you? I love hearing your kitchen stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | For the Cake |
| Cocoa powder | 1/2 cup | For the Cake, plus more for dusting |
| Baking soda | 1 1/4 teaspoons | For the Cake |
| Baking powder | 1/4 teaspoon | For the Cake |
| Salt | Pinch | For the Cake |
| Duke’s Mayonnaise | 1 cup | For the Cake |
| Granulated sugar | 1 cup | For the Cake |
| Eggs | 3 large | For the Cake |
| Water | 1 1/4 cups | For the Cake |
| Vanilla extract | 1 teaspoon | For the Cake |
| Bittersweet chocolate, chopped | 8 ounces | For the Ganache Frosting |
| Heavy cream | 3/4 cup | For the Ganache Frosting |
| Corn syrup | 1 1/2 tablespoons | For the Ganache Frosting |
| Unflavored gelatin | 1 1/2 teaspoons | For the Mousse Filling |
| Cold water | 1 tablespoon | For the Mousse Filling |
| Boiling water | 1 tablespoon | For the Mousse Filling |
| Bittersweet chocolate, chopped | 6 ounces | For the Mousse Filling |
| Heavy cream, divided | 1 1/2 cups | For the Mousse Filling |
| Granulated sugar | 2 tablespoons | For the Mousse Filling |
A Cake for Chocolate Lovers
My grandson calls this my “fancy cake.” I just call it delicious. It has three layers of soft chocolate cake. Between them is a cloud of chocolate mousse. The whole thing is wrapped in a shiny chocolate coat. It’s a special treat for a birthday or just a Tuesday. I love how the dark chocolate isn’t too sweet. It feels very grown-up, but kids always gobble it up. The secret ingredient in the cake makes it so moist. Can you guess what it is? I’ll tell you in a bit.
Now, let’s get baking. First, get your oven ready at 350°F. Grease two round pans and dust them with cocoa powder. This little trick keeps the cake from sticking. It also adds a tiny bit more chocolate flavor. I always do a little dance when the oven beeps. It means something good is about to happen.
Step 1: Whisk your dry ingredients in a bowl. That’s the flour, cocoa, baking soda, baking powder, and salt. Make sure they are all friends and mixed up well. In another bowl, mix the mayonnaise and sugar. Yes, mayonnaise! It makes the cake incredibly tender. My friend Betty swore by this. I thought she was crazy until I tried it.
Step 2: Beat in the eggs, one at a time. Then add your flour mixture and water, a little at a time. Start and end with the flour. The batter will look very thin. Don’t worry, that’s how it should be. Mix in the vanilla last. That sweet smell is just wonderful.
Step 3: Pour the batter evenly into your pans. Bake for about 22 minutes. A toothpick should come out clean. Let the cakes cool in the pans for 5 minutes. Then, turn them out onto a wire rack. (My hard-learned tip: Let them cool completely before you try to slice them. A warm cake crumbles too easily!).
Step 4: Now for the fun parts. The ganache is just chocolate and hot cream. Stir it until it’s smooth and shiny. The mousse has a secret to make it set: gelatin. Sprinkle it over cold water first. Then add boiling water to dissolve it. This makes the mousse light but stable. What’s your favorite type of chocolate? Share below!
Step 5: Carefully slice your two cakes in half. You’ll have four thin layers. Place one layer on your plate. Spread a third of the mousse on top. Repeat with two more layers. Top it all with the last cake layer. Finally, frost the whole beautiful thing with your ganache. Doesn’t that look impressive?
Cook Time: 1 hour 30 minutes
Total Time: 3 hours (includes cooling)
Yield: 12 servings
Category: Dessert, Cake
Three Tasty Twists
This cake is a perfect canvas for fun flavors. You can mix it up so easily. Here are a few ideas I love to play with. They make the cake feel new every time.
Orange Zest Dream: Add the zest of one orange to the cake batter. It cuts through the rich chocolate so nicely.
Peppermint Swirl: Add a few drops of peppermint extract to the mousse. It’s like a cool, creamy candy cane inside.
Raspberry Surprise: Spread a thin layer of seedless raspberry jam on each cake layer before adding the mousse. The sweet-tart flavor is a wonderful surprise.
Which one would you try first? Comment below!
Serving Your Masterpiece
This cake is a star all on its own. But a little extra touch makes it even more special. I love to add a few fresh raspberries on the side. Their red color looks so pretty against the dark chocolate. A light dusting of powdered sugar looks like a little snowfall. You could even add a dollop of whipped cream on top. It’s a cloud on top of a cloud!
For a drink, a glass of cold milk is the classic choice. It’s the perfect partner for any chocolate dessert. For the grown-ups, a small glass of ruby port is lovely. Its sweet, rich flavor matches the cake perfectly. It feels so elegant. Which would you choose tonight?
Keeping Your Chocolate Mousse Cake Happy
This cake is best enjoyed fresh. But it keeps well in the fridge for three days. Just cover it with a cake dome or wrap it lightly.
You can freeze the cake layers ahead of time. Wrap them tightly in plastic wrap. I always do this when I know company is coming.
I once left a cake out all night. The mousse got a little weepy. Now I always pop it in the fridge right away.
Storing food well saves money. It also means you always have a sweet treat ready. 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 five minutes first. Then run a knife around the edge to loosen it.
Is your mousse not setting? Make sure your gelatin fully dissolves. I remember when mine was lumpy once. It taught me to stir it well.
Is your ganache too thick? Just add a tiny splash of warm cream. Stir it gently until it becomes smooth again.
Knowing these fixes builds your confidence in the kitchen. It also makes sure your dessert tastes perfect every time. 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: Can I make parts ahead?
A: The cake layers freeze beautifully. Make them up to a month early.
Q: What if I don’t have corn syrup?
A: You can leave it out. The ganache just won’t be as shiny.
Q: Can I make a smaller cake?
A: Absolutely. Just cut all the ingredients in half. Use one pan.
Q: Any extra tips?
A: A hot knife slices cleanly. Dip it in hot water and dry it. Which tip will you try first?
*Fun fact: The word “ganache” means “fool” in French. A chef’s apprentice once made a mistake and invented it!*
A Sweet Note From My Kitchen
I hope you love making this special cake. It is a true labor of love. Sharing it with people you care about is the best part.
I would be so thrilled to see your creation. Please share a picture with me. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Fiona Brooks.
Triple Chocolate Mousse Cake Recipe
Description
A decadent and rich dessert featuring moist chocolate cake layers, fluffy chocolate mousse filling, and a glossy chocolate ganache frosting.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and dust with cocoa powder.
- In a medium bowl, whisk the all-purpose flour, cocoa powder, baking soda, baking powder, and salt together until well combined.
- Using an electric mixer, cream the mayonnaise and granulated sugar together until smooth. Incorporate the eggs one by one, mixing after each addition.
- Alternately add the dry flour mixture and the water to the wet ingredients, starting and finishing with the flour mixture. Beat on medium-low speed for one minute; the batter will be thin. Mix in the vanilla extract.
- Divide the batter equally between the prepared pans. Bake for 21 to 24 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer cakes to wire racks and allow them to cool in the pans for 5 minutes. Then, carefully run a knife around the edges and invert the cakes onto the racks to cool completely. Once cool, carefully slice each cake layer in half horizontally to create four layers.
- For the Ganache Frosting: Place the chopped bittersweet chocolate in a medium bowl. In a small saucepan, heat the heavy cream and corn syrup until the cream is hot but not boiling. Pour this hot cream mixture over the chocolate, let it sit for one minute, and then stir until the chocolate is completely melted and the mixture is smooth.
- For a glossy, spreadable ganache, let it stand at room temperature for 20 to 30 minutes, stirring occasionally. If you prefer a lighter, fluffier frosting, use an electric mixer to beat the cooled ganache until it becomes light and increased in volume.
- For the Chocolate Mousse Filling: In a small bowl, sprinkle the gelatin over the tablespoon of cold water and let it sit to soften. Then, stir in the boiling water until the gelatin is fully dissolved.
- Place the chopped bittersweet chocolate in a separate medium bowl. In a small saucepan, heat 1/2 cup of the heavy cream with the sugar until the sugar dissolves and the cream is steaming. Pour this hot cream over the chocolate, add the dissolved gelatin, and stir until the mixture is completely smooth.
- Using an electric mixer, whip the remaining 1 cup of heavy cream until it forms stiff peaks. Gently stir a small amount of this whipped cream into the chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. Use this mousse immediately as it will begin to set.
- To Assemble the Cake: Place one of the four cake layers on your serving plate. Spread one-third of the chocolate mousse filling evenly over the top. Repeat this process with two more cake layers and the remaining mousse. Top the cake with the final cake layer. Finally, frost the top and sides of the entire cake with the prepared ganache frosting before slicing and serving.
Notes
- Ensure all components are completely cool before assembling. For best results, chill the assembled cake for at least 30 minutes before slicing to allow the mousse to set fully.
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