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I have gone just a smidge mousse crazy.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

You guys remember these the awesome chocolate cups?

The ones I filled with graham crackers, milk chocolate mousse, marshmallow frosting and chocolate sauce. Yeah, that week I went a little mousse crazy.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

And when I say a little, I really mean A LOT.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

We were eating mousse after every meal and for every snack for like a week.

Nothing wrong with that though.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

So there is a lot of layers in these.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

You have the super moist chocolate cake layer that is, wait for it……

Soaked in Kahlua. Yes, soaked. It is amazing.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

Then there is the chocolate coffee caramel.

It is chocolate caramel sauce, spiked with coffee. It’s kind of crazy.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

Then the mousse.

The best part. It’s light and airy and I just cannot get enough of it.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

Top it all off with some fresh whipped cream.

You know, to balance out all the chocolate!

These are the perfect party dessert since everyone can get their own and you do not have to make them as big as mine. Just find some smaller serving dishes and divvy up all the layers equally. Or to make this crazy easy just grab one giant bowl and make a trifle, those are always stunning!

Either way you go, just make all the layers. Every last one brings something awesome to the table and trust me, you just do not want to miss out on any of the awesomeness.

I mean, it is Friday after all!

Thank God.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

Prep Time 40 minutes
Cook Time 40 minutes
Refrigerate 2 hours 5 minutes
Total Time 3 hours 25 minutes
Servings: 6 cakes
Calories Per Serving: 1376 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Chocolate Cake

Chocolate Mousse

Chocolate Coffee Caramel

Instructions

  • To make the cake, heat oven to 350°F. Grease a square 8x8 baking dish or one 8 inch cake pan.
  • Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium speed of mixer for two minutes. Beat in the hot coffee. Evenly spread the batter into the prepared baking dish and bake 25 to 30 minutes or until the cake no longer jiggles in the center. Remove and allow to cool 5 minutes. Then poke the cake all over with a fork and evenly pour the Kahlua all over the cake. Cover the baking dish and place in the fridge.
  • To make the chocolate mousse, in a microwave safe bowl add the chocolate, butter and 2 tablespoons water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool. In a small sauce pan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.
  • Place 1 1/2 cups of the cream in the bowl of a stand mixer and whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.
  • Now add the remaining cream to a clean bowl and whip just as you did earlier. Once whipped add 1 tablespoon powdered sugar and whip until combined. Place in the fridge.
  • Make the chocolate coffee caramel, whisk together heavy cream and vanilla in a small bowl. Set aside. Combine the sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the cream mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and stir in the, coffee, chocolate chips and vanilla.
  • To assemble the cakes line up 6 glasses or glass jars. Drizzle the bottom of each jar with 1 tablespoon of the coffee caramel, then crumble in a layer of the cake. Drizzle that with another tablespoon or so of caramel, then add a layer of mouse and a layer of whipped cream. Repeat the layers 2 more times finishing with a layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more caramel sauce. Refrigerate 2 hours or until ready to serve.
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Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes | halfbakedharvest.com

Just can’t get enough.

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Comments

  1. Hi,

    I want to make this for a dinner party but not in individual cups. Will this recipe work if I make in one large trifle bowl?

    Thanks!

    1. Hi there,
      Totally, that would be just fine for you to do! Let me know how this recipe turns out, I hope you love it! xT

    1. Hey Chonda,
      You’ll want to use about an 8 ounce cup. Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey Wendie,
      Sure, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx

  2. Hi Tieghan! I just put the heated egg/cream/chocolate mixture in the fridge to cool. Step 4 calls for two cups of cream. I only have one cup left, for the butterscotch. Am I supposed to be using the cooled egg/cream/chocolate mixture for the two cups in step 4?

    1. Hey Lynne,
      You are going to use 1 1/2 cups of cream in step 4, 1 1/2 cups of cream in step 5, and then 1 cup of cream in step 6. I hope this helps! xx

  3. Hello! I’m Muslim and don’t drink alcohol, can I just omit the Kahlua? Will it make a big difference in texture or do I need to add something else/substitute? Like another liquid.

    1. Hey Jasmine,
      You can just skip the Kahlua, no big deal:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

  4. Hi how long can I keep this in the fridge ? Will the whip cream be flat if I do it overnight ?

    1. Hey there,
      These should be just fine in the fridge overnight, I would wait to add the whipped cream if you can. Please let me know if you have any other questions, I hope you love the recipe!! xT

    1. Hey Lauren,
      Yes, that would work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Hareem,
      This will make 6 mini cakes. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Jami,
      It depends on the size you want them to be, but either will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey,
      I am unsure of the exact size, any glass cup or jar will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

        1. Hey Lisa,
          Yes, that would be just fine to do! I hope you love this recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    I made these for a zoom dessert get-together – which was perfect because they were easy to drop off to everyone. It definitely was a lot of work, but my 5 year old loved all the different steps. It took me most of the day off and on, but that was fine, because we broke it up. The only thing was the caramel, it really didn’t thicken until it was almost completely cooled and even then, it wasn’t very thick. It was more like a glaze. BUT, it was delicious!!!!!!! Huge hit, decadent, rich, chocolaty and AMAZING!!!!!!!! What a treat. Thank you for this. Friday, I will be making your treacle butter apple pie. Can’t wait!!!!!!!!

    1. Aw that is so kind of you to do! I am really happy this turned out so well for you, Kristen! Thank you so much! xTieghan

      1. What coffee do you use for the caramel? 1/4 cup of prepared coffee (liquid) or 1/4 cup dry coffee?

        1. Hi Michele,
          You are going to use 1/4 cup of liquid coffee. Please let me know if you have any other questions, I hope you love the recipe! xTieghan