# Mini Triple Chocolate Mousse Cakes

These Mini Triple Chocolate Mousse Cakes are pure chocolate heaven in every bite, featuring thick, velvety layers of dark chocolate cake, creamy vanilla mousse, rich chocolate mousse, glossy ganache, and fluffy chocolate whipped cream.

- Servings: 6 servings
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup whole milk
- 0.25 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cup hot coffee
- 1 cup heavy whipping cream, cold
- 4 oz cream cheese, softened
- 0.25 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 4 oz semi-sweet chocolate, melted and cooled
- 2 tbsp powdered sugar
- 0.5 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 0.5 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp cocoa powder
- Chocolate shavings

## Instructions

1. Preheat oven to 350°F.
2. Line an 8x8-inch pan with parchment.
3. Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. Add milk, oil, egg, and vanilla. Mix until smooth.
5. Slowly stir in hot coffee.
6. Bake 18–22 minutes or until a toothpick comes out clean.
7. Cool completely.
8. Use a 3-inch round cutter to cut 6 circles from the cake.
9. Place each round into a ring mold or mini springform pan lined with acetate for clean layers.
10. Beat cream cheese and sugar until smooth.
11. Add vanilla to the cream cheese mixture.
12. In a separate bowl, whip heavy cream to soft peaks.
13. Gently fold whipped cream into the cream cheese mixture until thick and fluffy.
14. Pipe or spoon the vanilla mousse over each cake base.
15. Chill for 30–45 minutes until set.
16. Whip heavy cream with powdered sugar to soft peaks.
17. Gently fold in melted chocolate until fully combined and silky.
18. Spoon or pipe the chocolate mousse over the vanilla layer and smooth the tops.
19. Chill at least 1 hour until firm.
20. Heat heavy cream until steaming (not boiling).
21. Pour hot cream over chopped chocolate and let sit for 2 minutes.
22. Stir until the ganache is glossy and smooth.
23. Spoon ganache over each mini triple chocolate mousse cake, letting it drip slightly down the sides.
24. Chill for 20 minutes to set the ganache.
25. Whip heavy cream with powdered sugar and cocoa powder until stiff peaks form.
26. Pipe a thick swirl of chocolate whipped cream on top.
27. Finish with chocolate shavings.
28. Carefully remove molds.
29. Serve chilled.

## Equipment

- 8x8-inch pan
- parchment paper
- 3-inch round cutter
- ring mold
- mini springform pan
- acetate
- bowl

## Tips

- The batter will be thin, which gives a moist, bakery-style texture.
- Chill the vanilla mousse for 30–45 minutes until set.
- Chill the chocolate mousse for at least 1 hour until firm.
- For the ganache, let the hot cream sit over chopped chocolate for 2 minutes before stirring.
- For a dramatic bakery look, let the ganache drip slightly down the sides.
- Serve chilled.

## Source

- Original video: https://www.facebook.com/share/r/1Dkq8JdZYe/
- Recipe page: https://www.cliprecipe.com/recipe/f03e9dc9-b04c-44ba-8e9a-55f756e8218e
- Extracted: 2026-05-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt