Triple Chocolate Mousse Cake Without Gelatin Carve Your Craving

My love for mousse desserts isn’t hidden from you. Be it my mango mousse or Indian inspired thandai mousse, these creamy airy desserts are always a hit on any occasion.

Just look at the layers peeps!!! The chocolate cake base is soft and moist. Both the chocolate mousse layers are so airy and fluffy that they just melt in the mouth. The ganache layer on the top is like the cherry on the cake. It just pulls together the entire chocolate experience. I should call it quadruple chocolate cake instead!

My family isn’t over this cake at all. They actually finished this entire cake in 2 days. My friends call it the vegetarian and better version of Costco Tuxedo Cake! So I thought we have a winner here to celebrate this Valentine’s. You can actually make this cake on any occasion. It is surely a showstopper!

Elements to make Triple Chocolate Mousse Cake

The ingredient list and process might look overwhelming but it is truly very simple. This cake is made with 4 elements. Heavy Whipping cream, good quality chocolate, and agar-agar powder are very important to make an amazing mousse cake. The flavoring used is pure Vanilla extract throughout the recipe. I like to add some salt to every layer to balance out the sweetness. If you do not want to make an actual cake base then go for a cracker or oreo base to turn this into a No-Bake Mousse Cake.

Important Tips to make Triple Chocolate Mousse Cake

Storage and Shelf life of this mousse cake

Triple chocolate mousse cake needs to be refrigerated at all times and served chilled. At a party, you can keep this cake out at the venue for 3-4 hours but in a cool place away from sunlight. This cake keeps well in the fridge for 4-5 days.

Make ahead of time tips

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