This spectacular looking triple chocolate mousse cake has three different chocolate layers. It’s a no bake cake, made with just few simple ingredients. These triple chocolate mousse cake is perfect as a summer dessert.

The main ingredient for this cake is chocolate, so be sure to use high quality chocolate. Feel free to use any cookies for the no bake bottom. You can decorate this cake with any fruits of your choice.

How To Make Triple Chocolate Cake

This cake is made with no bake bottom made of Oreo cookies. To make the first chocolate layer, you have to place dark chocolate with 85% of cocoa, and whipping cream in a heatproof bowl. Then place it over pot with simmering water, over low heat. Stir using spatula, until all chocolate is melted. Set aside. Then, you have to dissolve gelatine in a cold water and let it swell for a couple of minutes.

It’s very important to prepare gelatine in a right way. If you don’t do it correctly, this cake will not set and it will not work. After 10 minutes, let the gelatine melt in a small pot over low heat. Do not bring it to a boiling point, otherwise you will have to prepare it once again. Combine it together with melted chocolate. Then you only have to beat whipping cream until stiff and combine it with cooled melted chocolate. And that’s all, dark chocolate layer is ready! Pour it over cookie bottom and place in the fridge for 20 minutes. Repeat steps, using the same proportions with milk and white chocolate.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

Check My Other No Bake Recipes:

Triple Chocolate Mousse cake

It's a no bake cake, made with just few simple ingredients.
Prep Time40 mins
Total Time4 hrs 40 mins
Course: Dessert
Yield: 10
Cost: 7 €

Equipment

  • no equipment required

Materials

Crust

  • 135 g Oreo cookies
  • 2 ½ tbsp butter

Dark Chocolate Mousse

  • 100 g dark chocolate
  • 80 ml whipping cream 30 %
  • 120 ml chilled whipping cream 30 %
  • ½ tbsp gelatin
  • 2 tbsp cold water

Milk Chocolate Mousse

  • 100 g milk chocolate
  • 80 ml whipping cream 30 %
  • 120 ml chilled whipping cream 30 %
  • ½ tbsp gelatin
  • 2 tbsp cold water

White Chocolate Mousse

  • 100 g milk chocolate
  • 80 ml whipping cream 30 %
  • 120 ml chilled whipping cream 30 %
  • ½ tbsp gelatin
  • 2 tbsp cold water

Instructions

  • Butter melt in a sauce pan over low heat or in the microwave. Cookies place in a food processor. Blend until crushed completely. Transfer to a bowl and add melted butter. Stir to combine.
  • Put the mass into 20 cm spring form, spread evenly over the bottom of the form. Cool in the fridge while preparing the filling.
  •  In a heat proof bowl place dark chocolate and 80 ml whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
  • Gelatin dissolve in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat then pour it over the melted chocolate mixture. Cool completely at room temperature.
  • Start slowly whipping the chilled 120 ml whipping cream until stiff peaks form. Gently combine whipped whipping cream with chocolate mixture.
  • Pour the mixture over Oreo crust and refrigerate for 15-29 minutes.
  • Repeat the same steps for milk and dark chocolate.
  • Refrigerate for at least 4 hours or overnight
  • Dust the top of the cake with cocoa powder and decorate with  fresh raspberries. Run a knife around the edges of the cake to remove the sides of the pan.

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