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I have gone just a smidge mousse crazy.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes |

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 |

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

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes |

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 |

So there is a lot of layers in these.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes |

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 |

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 |

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 |

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 aΒ 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 |

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes |

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: 1036 kcal

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

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Chocolate Cake

Chocolate Mousse

Chocolate Coffee Caramel


  • To make the cake, heat oven to 350Β°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.

Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes |

Just can’t get enough.

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    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. 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

  2. 2 stars
    I tried making this dish today and it took nearly two hours and did not turn out correctly. The mouse never set, the whipped cream was too thin and the caramel recipe was just incorrect – far too little water and no salt or butter to thicken it correctly. I would think maybe I just made the recipe wrong but I bake frequently and have never had a new recipe turn out this poorly. Very disappointing and frustrating!

    1. Hi Kara! I am so sorry to hear that! Is there anything I can help you with? Please let me know! xTieghan

  3. These look amazing! I’m going to make them for an engagement party soon and was wondering how big your containers are? I have several half pint mason jars I can use and need to know how much to multiply the recipe.

    1. Hi! My glasses are about 8 ounces. Please let me know if you have other questions. Hope you love this recipe! Thanks! πŸ™‚

  4. Hello! I made this delicious dessert a little while ago and we all loved it! Making it again today. Do you recommend anything else to pour over the cake besides alcohol? Maybe some more coffee? Thanks! Ps. LOVE every recipe I’ve tried of yours so far. Keep being amazing. XO

  5. Hi. I’m planning to make these for my momma’s birthday. But since she’s a vegetarian I can’t use eggs. Could u tell me what I can substitute for eggs in this recipe? πŸ™‚

    1. HI! Honestly, I have never made this cake without eggs, so I really can’t say for sure what would work. For the cake, I would try using a chia of flax egg and for the mousse, leave the eggs out completely. Let me know if you have questions. Thanks!

  6. I have to try this with my homemade Kahlua! Decadent!
    Is this a typo:” Make the chocolate coffee caramel, whisk together heavy cream and vanilla…Β« and then later in the same paragraph it says, “Remove from the heat and stir in the, coffee, chocolate chips and vanilla.”? Maybe it should be the heavy cream first, then the coffee, chocolate chips, and vanilla later?

    1. hi Patti!!

      That is actually correct. You don’t want to burn the chocolate, that’s why you added once the caramel is off the heat. Please let me know if you have other questions. Hope you LOVE this! πŸ™‚

  7. I would make this but leave out the kalua. Probably use just a regular cake mix too. Then my kids could enjoy it without the booze.

  8. Hi! This recipe looks AMAZING. I was just wondering if there as a substitute for the Kahlua, or would it be fine if I left it out? Thanks!

  9. I just tried to make this, and it came out terribly. I had to change so much of the recipe, it was ridiculous. You didn’t even list the powdered sugar. You never add water to chocolate, it makes it seize, and turn horribly grainy. The only thing to come out right was the cake. Never again.

    1. Really sorry this did not turn out for you. I have made this multiple times with success, but everyone can make things differently. Let me know if you have any questions, I would be happy to try and help you get this recipe right.
      Again, I am very sorry it did not work out for you.

  10. Hi! I am planning on making these on Wednesday, and I was wondering what size glasses you used. I have to make enough for at least 7 people, and I do not want them to be like shot glass sized.

  11. This looks amazing and I’m going to try them out for a girls night πŸ™‚

    Quick question, though – the directions say to put these together and refrigerate for 2 hours or until ready to serve. Is there a maximum refrigeration time? I’d like to have them ready about 4 hrs early, but am wondering whether that will cause a problem for the whipped cream layers. Do you find that those layers begin to liquefy after a while or does it maintain its texture if refrigerated longer than the 2 hrs that you recommend? Thanks so much πŸ™‚

  12. hi just wanted to know could I make this Chocolate Coffee Caramel as a mousse or cake filling I cant find anywhere caramel mousse please help ty

      1. Hi with the caramel and coffee could i make as a mousse becuase its liquid could i add it on the chocolate mousse recipe.. to get the caraml coffee flovour ty

  13. Thanks Tiegan OMG!!
    Cannot wait to try this one. My wife is going to absolutely love her favorite ingredient i.e. caramel. May change the Kahlua for Baileys for her too.
    For those who aren’t coffee fans may I suggest a flavored tea e.g blueberry, apple and rosehip or use orange zest with Cointreau or Grand Marinier – yum!

  14. Those beautiful photos make me feel like I am staring through the gates of heaven and no one will let me in! πŸ™

  15. OMG, this is the best dessert I have ever made…yes I have to spend a extra hour in the gym, but it’s so worth it. The cake was perfect. I was afraid to make the caramel but I followed your direction and it cam out perfectly, well it got a little darker after I added the coffe. Amazing!!!!

    1. Oh yeah!! So happy to hear everything went smoothly and you loved this!! Thank you so much for making it!!

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  16. This look fantastic and your photography is incredible! We would love to have you share this our Saturday Link Party. It starts Fridays at 6pm, hope to see you there!


  17. Kahlua Chocolate Cake!!!!! (and exclamation points!) That is enough to get me through to ANY weekend.

  18. The layers, the flavors, the Chocolate Coffee Caramel!!! The whole thing looks and sounds incredible. I love that you get like 3 desserts in one with this one – and with so many of your creations. That’s awesome πŸ™‚ Pinned.

  19. These look absolutely crazy amazing!!! All the layers! And the cake soaked in Kahlua?? OMG! WANT!!

  20. It’s official, I want to come live at your house! This mousse looks utterly amazing…, on the verge of licking the screen amazing!

  21. Wow! These are outstanding. Awesome.
    My sister would adore that chocolate coffee caramel. She loves anything with coffee. and chocolate.
    Gorgeous recipe and pictures! Pinned. πŸ™‚

  22. oh my! Good golly gosh!
    Tieghan, you might just be a “smidge crazy …” but this is driving me way overboard crazy!

  23. Chocolate cake soaked in kaluuuuuuuuuuuuuuua?!!?! Ohhhh deary me, my heart is pounding just thinking about this delicious dessert. I have a major thing for layered desserts – LOVE them..and of course chocolate anything is my favorite…I feel like I go to heaven every time I read your posts! Have a great weekend! πŸ™‚

  24. The second I saw this on Pinterest, I thought, “THESE HAVE TO BE FROM HBH!” And sure enough, they are! Pinned (and drooled on) πŸ™‚

  25. Look away, no don’t, yes, no. Oh man…I just want to stare at this dessert in hopes that it will magically appear on my table!

    1. ha ha Gerry. I wonder what the sound effect would be once you ate this dessert? Looks great doesn’t it?