Yeah right. A triple-layer cake? Yes. Do it. Make this cake. This is amazing. This is the” like a bakery” cake that I want to make myself for my birthday. This is that cake. SO special. Three layers of chocolate, separated by a light chocolate mousse, and all covered with a chocolate icing that will have you remembering your first birthday requested cake like it was yesterday:

This recipe is from the Divine Kosher Cuisine book which I have mentioned before. I don’t keep kosher and you don’t have to in order to enjoy this cookbook and it’s recipes. It’s a $5 book now, and would be worth every penny as it has jewish recipes, kosher recipes, and all kinds of other great recipes. I made their Mango-carrot soup for the blog, which was a huge hit but I have made lots of others and they are equally as easy and fantastic! The recipes are from caterers who compiled this with their congregation, and this cake is their “signature” dessert. Yes please.

Let’s get to making it!

*Baker’s Note: When you are making this the first time…and when you forget to add the baking powder and baking soda…the cake is very flat, but still salvageable for cake-bites or rum balls…just in case you needed to know. Then you can feel okay about making the three layers again WITH all of the ingredients. Not that I have any direct experience with this! {wink}

There are 3 parts to this recipe. Ack! Don’t be put off!! All are easy and quite fast to make, but it looks like it is a long recipe- it’s really not fussy at all, and you know this since I am making it!

• Cake
• Mousse Filling
• Chocolate Icing

See? 3-layers! Cake- Mousse- Icing.

For the cake:

Dry ingredients:

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Wet ingredients:

1 cup milk
2 large eggs (at room temperature is better)
1/2 cup canola oil
2 tsp. vanilla
1 cup boiling water

Preheat your oven to 350*. Spray 3 round, 9″ cake pans.

Using the paddle of your stand mixer (or a hand mixer will do), add all the dry ingredients to the bowl mix on medium. Add the milk, eggs, oil and vanilla and mix for about 2 minutes. Lower the speed to low and slowly add the water.

Dividing into 3 equal portions, pour into the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean (mine took exactly 27 minutes).

Remove from the oven to cool on a rack.

Chocolate Mousse Filling

8 oz. heavy whipping cream
1/3 cup regular sugar (not confectioners)
1/3 cup cocoa

Using the whisk attachment of the stand mixer (or a hand mixer will do), beat the cream until stiff peaks form. Add in the sugar and cocoa and mix until combined and thick.

Chocolate Icing: Make this right before you frost the cake

2 Tbsp. butter
4 1/2 ounces chocolate (I used a bar of Ghirardelli semi-sweet and a handful of chips)
6 Tbsp. heavy cream
1 1/4 cups sifted confectioners sugar (powdered sugar)
1 tsp. vanilla extract

Put all except the sugar into a medium saucepan. Over medium heat melt the chocolate and then whisk in the sugar until smooth. Cool for just a minute or two.

Put it all together:

Layer one cake round on a plate. Add 1/2 the mousse. Add another round. Add the rest of the mousse. Add the last layer of cake.

Pour the icing over the top and spread over the sides a bit- letting it drip to get an imperfect effect that will cover the whole cake.

You can decorate with a bit of chocolate shavings, whipped cream or a mint sprig if you want to get fancy. Or you can just serve it and be so happy that you just did this. You made the easiest, Triple Layer Chocolate Mousse Cake!

Here are some other filled-cakes that my friends over at the monthy group I participate in, called the Baking Bloggers came up with. Every 2nd Tuesday of the month we bake on a themed recipe idea. This month was obviously filled cakes. Next month is choux-pastry, which I am stoked about since I have never tried to make that. So stay tuned, ‘cuz things are going to get tasty around here!

• Bûche de Noël by Palatable Pastime
• Chocolate Cherry Jelly Roll by A Day in the Life on the Farm
• Chocolate Mint Torte by Karen’s Kitchen Stories
• Easy Plum Cake by Sneha’s Recipe
• Espresso Chocolate Cream Cake Roll by Cindy’s Recipes and Writings
• Triple Layer Chocolate Mousse Cake by Hardly A Goddess

Here’s the printable recipe for Triple Layer Chocolate Mousse Cake:

Triple Layer Chocolate Mousse Cake

Hardly A Goddess

This is the homemade cake you want someone to make for your birthday- decadent, creamy, and fudgey.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

For the cake:

• Dry ingredients:
• 1 3/4 cups flour
• 2 cups sugar
• 3/4 cup cocoa
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• Wet ingredients:
• 1 cup milk
• 2 large eggs at room temperature is better
• 1/2 cup canola oil
• 2 tsp. vanilla
• 1 cup boiling water

For the Mousse

• 8 oz. heavy whipping cream
• 1/3 cup regular sugar not confectioners
• 1/3 cup cocoa

For the Icing

• 2 Tbsp. butter
• 4 1/2 ounces chocolate I used a bar of Ghirardelli semi-sweet and a handful of chips
• 6 Tbsp. heavy cream
• 1 1/4 cups sifted confectioners sugar powdered sugar
• 1 tsp. vanilla extract

Instructions

 

Make the Cake

• Preheat your oven to 350*. Spray 3 round, 9" cake pans.
• Using the paddle of your stand mixer (or a hand mixer will do), add all the dry ingredients to the bowl mix on medium. Add the milk, eggs, oil and vanilla and mix for about 2 minutes. Lower the speed to low and slowly add the water.
• Dividing into 3 equal portions, pour into the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean (mine took exactly 27 minutes).
• Remove from the oven to cool on a rack.

Make the Mousse:

• Using the whisk attachment of the stand mixer (or a hand mixer will do), beat the cream until stiff peaks form. Add in the sugar and cocoa and mix until combined and thick.

Make the Icing:

• Put all except the sugar into a medium saucepan. Over medium heat melt the chocolate and then whisk in the sugar until smooth. Cool for just a minute or two.

Assemble the Cake:

• Layer one cake round on a plate. Add 1/2 the mousse. Add another round. Add the rest of the mousse. Add the last layer of cake.

Keyword cake, chocolate

It seems like a long recipe when I write this out, but it goes very quickly and is easy enough to make for a beginner baker, provided you follow the directions and steps carefully. I hope you make this cake, as I know you won’t be disappointed with the flavor! Enjoy!