Three Layer Mousse Cake


Working Method

Composition and Preparation

Satin Chocolate Velvet Cake

  • Place all ingredients in a mixing bowl and mix for 1 minute on slow speed.
  • Scrape down the sides of the bowl and mix for an additional 4 minutes on medium speed.
  • Spread a thin layer of batter (about 5mm) on a lined baking tray and bake at 170°C / 356°F for 10-12 minutes in a rack oven.

Gelatin Free Chocolate Mousse

  • Using a whisk attachment, combine dry ingredients and mix until evenly distributed.
  • Add water and mix on slow for 1 minute.
  • Scrape down bowl and mix on high speed for an additional 3-5 minutes or until a smooth and homogeneous consistency is obtained and set aside.

Ganache Drizzle

  • Melt Belgian Chocolate Ganache and cream together and cover top of mousse cake dripping sides on frozen cakes.
  • Top with fresh raspberries and white chocolate curls.
  • Dust with icing sugar as desired.


  • Line mousse moulds with acetate strips.
  • Fill each mousse in a piping bag and set aside.
  • Cut 4” disks of chocolate velvet cake and place in the bottom of the mould.
  • Soak cake with simple syrup and pipe an even layer of chocolate mousse, followed by raspberry mousse and neutral mousse, leveling the top of the ring.
  • Freeze cake for at least 4 hours or overnight.
  • Unmould mousse cakes onto serving plates or cake boards and decorate with the ganache.

Tips & Tricks

Double One Step Gelatin Free Neutral Mousse recipe.
Divide into two and add Topfil Choice Raspberry into one half.