Decadent Triple Chocolate Mozart Cake Recipe

Welcome to the world of Triple Chocolate Mozart Cake. Born in Austria, this cake is famous for its delicious chocolate flavors and creamy texture. This cake has three types of chocolate – white, milk, and dark – which give it a unique and stunning appearance.

I first learned about the Mozart cake recipe from the famous chef Julia Child who introduced me to the world of Austrian baking. And since then, I’ve been passionate about sharing this amazing recipe with others.

This Triple Chocolate Mozart Cake is made with the perfect balance of moist cake layers smothered in smooth chocolate cream. It’s a perfect combination of sweetness and richness that will leave you wanting more.

I encourage you to try this recipe to experience the true delight of indulging in a rich and decadent chocolate cake. Don’t wait too long, let’s dive into making this beauty together!

Why You’ll Love This Recipe

Triple Chocolate Mozart Cake
Triple Chocolate Mozart Cake

I guarantee you that this Triple Chocolate Mozart Cake Recipe will surely satisfy your sweet tooth cravings. Mozart cake is a popular Austrian dessert that is named after the renowned composer, Wolfgang Amadeus Mozart. This Triple Chocolate Mozart Cake Recipe is an elegant rendition of the traditional dessert which combines three types of chocolate – dark chocolate, white chocolate, and chocolate liqueur into one delicious cake.

The perfect balance of sweetness and richness from the combination of these chocolates makes every bite of the cake truly divine. The moist and fluffy texture of the cake coupled with the meltingly soft layers of marzipan and chocolate cream creates an explosion of flavors in your mouth.

Why settle for a regular banana cake or simple vanilla cupcake when you can have a decadent and luxurious chocolate dessert like this? Impress your friends and family at your next party or event by serving this amazing Triple Chocolate Mozart Cake Recipe as a showstopping centerpiece.

Trust me, once you taste this exquisite cake, there’s no going back to any other dessert recipe. So why wait? Try this recipe out for yourself and see how it can elevate any occasion to the next level!

Ingredient List

 Sink your teeth into this decadent triple chocolate Mozart cake
Sink your teeth into this decadent triple chocolate Mozart cake

Essential Ingredients for a Rich Chocolatey Taste

For this Triple Chocolate Mozart Cake, you will need a total of twenty-four (24) ingredients. Don’t worry, because most of them are ordinary items that you probably already have in your kitchen.

Here are the main ingredients that will give the cake its luscious chocolate taste:

  • Sugar (2+3 cups): Sweetness is a crucial factor in any cake recipe, and this is no exception. You will need both granulated and brown sugar for the perfect balance.
  • Unsalted Butter (1 1/2 cups): Make sure to use unsalted butter to control the amount of salt in the recipe.
  • Dark Chocolate (100 g): A good quality dark chocolate with at least 70% cocoa solids is recommended. This will add an intense depth of flavor to your cake.
  • White Chocolate (100 g): White chocolate has a milder, creamier taste than dark chocolate and is perfect for adding a sweet contrast to the rich chocolatey flavors.
  • Eggs (6 large eggs separated): Eggs act as a binder, giving structure and texture to the cake. Separating the yolks and whites allows for more accurate temperature control when mixing.
  • Flour (2 cups + 1 tablespoon): Standard all-purpose flour works just fine for this recipe.

Other ingredients include:
– Marzipan Chocolate Cream
– Chocolate Liqueur
– Hazelnut Mozart
– Almond Meal
– Heavy Cream
– Baking Powder
– Milk
– Vanilla Extract
– Unflavored Gelatin
– Espresso Powder

The Recipe How-To

 You're in for a treat with this rich and indulgent cake
You’re in for a treat with this rich and indulgent cake

Time to bring your baking skills to life with Triple Chocolate Mozart Cake. Let’s dive in!

Preparation time: 45 minutes

Cooking time: 40 minutes

Total time: 1 hour and 25 minutes

Servings: 10 – 12 servings


For the cake:

  • Sugar 2 cups
  • Unsalted Butter 1 cup
  • Large eggs, separated 6
  • Dark Chocolate, melted 100 g
  • White Chocolate, melted 50 g
  • Flour 2 cups

For chocolate cream frosting:

  • Sugar 3 cups, divided
  • Water, divided ⅔ cup & ¼ cup
  • Egg Whites, room temperature 4
  • Unsalted Butter, room temperature cut into pieces 2 cups
  • Dark Chocolate, melted and slightly cooled=1.5 cups
  • White Chocolate, melted and slightly cooled=1.5 cups

Cake Mix Method

  1. Preheat your oven to 180 C / Gas mark level four.

  2. Grease the cake tins bottom and sides with butter and sprinkle some flour over the greased area.

  3. Beat sugar and unsalted butter together in a bowl until creamy.

  4. Add egg yolks; beat until pale yellow.

  5. Stir dark and white chocolate into the mixture.

  6. Gradually beat flour into creamed mixture alternating with egg whites.

  7. Pour mixture into cake tin{s}.

  8. Bake for 30–35 minutes, or until a skewer inserted in center of cake comes out clean.

  9. Remove from the oven, allow it to cool for 10 minutes on a wire rack then remove the cakes from the tins and allow them to cool completely on wire racks.

Chocolate Cream Frosting How-To

Now it’s time for everyone’s favorite part!

  1. To make the frosting; take a small pan combine sugar and water over medium heat, stir until sugar dissolves and cook it undisturbed for five minutes.

  2. In a large mixing bowl, whip egg whites until stiff peaks form using an electric mixer set on high speed.

  3. Gradually pour in hot syrup while beating constantly at medium speed.

  4. Increase mixer speed to high; beat frosting until thickened and cooled completely (approximate fifteen minutes).

  5. Continuing to beat at high speed gradually add butter one piece at a time.

  6. Beat frosting ten more seconds additional after all butter has been added.

  7. Divide frosting into three equal portions: off-set spatula onto cake layer on serving plate.

  8. Spread first portion of frosting until smooth; top with second cake layer then spread second portion of chocolate cream frosting also cover it smoothly followed by placing third final cake layer on top and spreading remaining frosting over top and sides of cake.

Substitutions and Variations

 Three kinds of chocolate make this dessert a chocoholic's dream come true
Three kinds of chocolate make this dessert a chocoholic’s dream come true

For those looking to make some tweaks to this Triple Chocolate Mozart Cake recipe, there are a few substitution options and variations available that could work well.

Firstly, if you’re looking for a lighter version of this decadent cake, you can try using light or reduced-fat alternatives to the unsalted butter, eggs, and sugar. Using substitutes like applesauce or Greek yogurt for part of the butter can also reduce the overall calorie count.

For those who prefer different types of chocolate, the recipe may be adapted to suit their tastes by swapping out different types of chocolate for the white or dark varieties. For example, you could use milk or semi-sweet chocolate instead of dark chocolate for a milder flavor, or experiment with adding in other types of chocolates like hazelnut or Italian chocolate.

Another variation to try is adding fruit to the mix such as banana slices in between layers or peach pieces in the filling. You can also swap out the marzipan filling for another type of filling like black forest cake cream.

Finally, if you’re feeling more adventurous, consider adding some additional ingredients like nuts or liqueurs to the batter to create a new twist on this classic dessert. Some popular options include mixing in chopped hazelnuts, using chocolate liqueur rather than port wine, or even preparing a mousse recipe separate from the cake mix.

In summary, this Triple Chocolate Mozart Cake recipe is highly adaptable and offers many opportunities for experimentation and customization. With these substitutions and variations, you can create a beautifully unique and delicious dessert that reflects your personal preferences and creative flair.

Serving and Pairing

 Get ready to fall in love with the rich, velvety texture of this cake
Get ready to fall in love with the rich, velvety texture of this cake

When it comes to serving and pairing the triple chocolate Mozart cake, think indulgent and sophisticated. This dessert is perfect for dinner parties, birthdays or any special occasion where you want to impress your guests.

For an elegant presentation, serve the chocolate Mozart cake on a beautiful cake stand and decorate with fresh berries or edible flowers. You can also sprinkle some cocoa powder or shaved dark chocolate on top to add some extra decadence.

When it comes to pairing this dessert, choose a wine that won’t overpower the rich chocolate flavor. A port wine would be an excellent choice. The sweetness of the wine pairs perfectly with the bittersweetness of the chocolate.

If you prefer a non-alcoholic beverage, consider serving some espresso shots or hot chocolate. They will complement the richness of the chocolate without being too overpowering.

Lastly, if you’re feeling adventurous and want to push the boundaries, try serving the triple chocolate Mozart cake with a hazelnut mousse recipe or a dollop of chocolate buttercream. They will create a beautiful contrast in texture and flavor that will delight your taste buds.

Remember, this is not just any cake, it’s a triple chocolate Mozart cake -so serve it with confidence and enjoy every bite!

Make-Ahead, Storing and Reheating

 This dessert is a masterpiece fit for its namesake, the famous composer Mozart
This dessert is a masterpiece fit for its namesake, the famous composer Mozart

After baking a delicious Triple Chocolate Mozart Cake, you might be wondering how to store the remaining cake to maintain its freshness and deliciousness. When storing this exquisite dessert, it’s crucial to take care of it, making sure it doesn’t lose its flavor or texture.

To make this exquisite cake ahead of time, prepare the batter according to the recipe instructions and bake it a couple of days before serving it. Once baked, wrap the cooled cake in plastic wrap and seal it in an airtight container or a resealable bag. You can store this sumptuous dessert at room temperature, in the fridge or even in the freezer.

Storing triple chocolate mozart cake is also very easy; all you need to do is place it in an airtight container at room temperature for up to two days. If you happen to live in a humid environment, store the cake in the fridge instead to prevent mold growth.

If your plan is to store the triple chocolate mozart cake for more than two days, I would advise you to freeze it instead. Freezing helps lock in its fresh taste and texture. Before freezing them, let them cool completely and place them on parchment paper before wrapping them tightly with plastic wrap. Then put them in an airtight container – this restricts air from getting into contact with the cake.

When reheating your triple chocolate mozart cake, there are several different methods you can use depending on your preference. You can microwave each slice for about ten seconds until the chocolate slightly melts but ensure that slices are covered with plastic wrap before doing this method.

You can also pop single slices of Triple Chocolate Mozart Cake into a toaster oven and heat it until warm or use an oven preheated at 180 °C(350 °F). Warm your slices of chocolate Mozart by placing them on an oven-safe plate covered with tin foil for ten minutes.

Overall, Make-Ahead Storing and Reheating Triple Chocolate Mozart Cake couldn’t be easier! Make use of these simple tips to store leftovers properly so that you can indulge in its rich flavor every time you have a craving.

Tips for Perfect Results

 Each bite of this cake is a symphony of flavors that will leave you wanting more
Each bite of this cake is a symphony of flavors that will leave you wanting more

Achieving the perfect Triple Chocolate Mozart Cake requires not only a good recipe but also some techniques and tricks. As an experienced baker, I have some tips to share that will elevate your baking game and make your Mozart cake taste like it came straight out of a professional bakery.

Firstly, let’s talk about the importance of ingredient quality. You want to use high-quality chocolate for this recipe since it’s the star ingredient. I recommend using Italian chocolate since it tends to have a better taste and texture. Another important ingredient to highlight is the butter; be sure it is unsalted to control the salt level in the recipe.

Secondly, when combining the dry ingredients with the wet ingredients, it’s essential not to overmix—the less you mix, the fluffier your cake will be. Overmixing can cause gluten formation, which results in a dense and tough cake.

Thirdly, when making the chocolate cream, ensure the white chocolate is melted at a lower temperature than dark chocolate. Since white chocolate has a lower melting point than dark chocolate, if heated too much or too long, it will result in a grainy texture. Adding hot cream slowly while stirring ensures a smoother texture.

Fourthly, preparing your baking pan correctly helps prevent sticking and ensures easy release. Grease your pan with butter and dust with flour before pouring in the batter.

Lastly, avoid opening the oven door often while baking your cake as every time you open that door heat escapes which prolongs oven time and may also result in uneven baking.

By implementing these tips, you will have increased chances of making a delicious Mozart Cake that tastes like it was created by Wolfgang Amadeus himself!


Now, it’s time to answer some frequently asked questions about this delicious triple chocolate Mozart cake. Some doubts may arise while making a cake that sounds as sophisticated as this, but don’t worry. I’ve got you covered. Let’s check out the FAQ section and clear up any uncertainties together.

What was Julia Child’s favorite cake?

One of the most notable cakes in the French baking world is the Queen of Sheba Chocolate Cake. This cake has a rich history as it was famously devoured by the renowned culinary expert, Julia Child. Its decadent and chocolatey flavor made it a part of her first recipe book, “Mastering the Art of French Cooking”. The exquisite cake was even described as a “dark beauty made of chocolate”. Today, we are lucky enough to have access to the original recipe for this French classic.

What is Mozart cake made of?

The recipe I am going to share is a delightful combination of deliciously soft meringue and a luscious hazelnut praline cream, finished off with a generous sprinkle of fine dark chocolate shavings on top.

Why is it called a Mozart cake?

The Mozart Torte is a dessert named after the renowned composer, Wolfgang Amadeus Mozart, who was born in Salzburg, Austria. There are no definitive recipes for this torte, but it is commonly believed to have been inspired by the popular Austrian candy, Mozartkugeln. The variations in the recipe make it an interesting and exciting dessert to bake.

What is Italian chocolate cake made of?

Indulge in the deliciousness of Italian chocolate cake, a classic homemade dessert that embodies the culinary traditions of Italy. This cake is crafted from a blend of essential ingredients, including butter, sugar, flour, bitter cocoa powder, melted dark chocolate, and eggs. Once baked to perfection, the cake boasts an intense aroma and a soft, moist texture that feels like a culinary dream come true. Join in the celebration of Italian culture by treating your taste buds to Torta al Cioccolato.

Bottom Line

In conclusion, the Triple Chocolate Mozart Cake Recipe is a must-try if you’re a fan of chocolate cakes or if you want to impress friends and family with your baking skills. Not only is it a delicious and flavorful dessert that’s sure to satisfy any sweet tooth, but it’s also easy to make with the right ingredients and recipe instructions.

Whether you’re a beginner or an experienced baker, this recipe is definitely worth trying. You won’t be disappointed with its rich and indulgent taste that’s sure to make you fall in love with this cake even more. So don’t hesitate to give this recipe a try and watch as your guests’ eyes widen with delight at the first bite of this decadent treat.

So, what are you waiting for? Grab your apron, preheat the oven, and get ready to create a masterpiece that even Wolfgang Amadeus Mozart would approve of. The Triple Chocolate Mozart Cake will be sure to leave you wanting more every time!

Triple Chocolate Mozart Cake

Triple Chocolate Mozart Cake Recipe

Not for the cake mix crowd! This is for people who love spending time in the kitchen and love seeing a delicious fancy cake emerge...and the look on their family/guests face when they serve it. This is decadent, no flour, and great for chocoholics. Like all cream cakes, must be made a day before serving (at least)!
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Course: Dessert
Cuisine: European
Keyword: Dessert, Free Of...
Prep Time: 1 hour
Cook Time: 4 hours
Calories: 1263.4kcal


  • 500 g dark chocolate
  • 300 g white chocolate
  • 100 g unsalted butter
  • 500 ml sweet cream
  • 5 large eggs, separated
  • 400 g nuts (your choice of nut, not roasted or salted)
  • 2/3 cup sugar
  • 2 tablespoons liqueur, your choice


  • make dark chocolate cream:
  • melt 250g dark chocolate with the butter over a double boiler (small pot set inside another small pot containing boiling water) until consistency is smooth.
  • remove from heat and add 1 tablespoon of liqueur.
  • beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
  • cover and refrigerate for 3 hours.
  • make white chocolate cream:
  • melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
  • cover and refrigerate for 3 hours.
  • make ganache:
  • melt 250g of dark chocolate with 250 mL of sweet cream in a double boiler until consistency is smooth.
  • remove from heat & add 1 tablespoon of liqueur.
  • cover and refrigerate for 3 hours.
  • to make nut meringues:
  • prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26cm).
  • finely chop nuts in the food processor (do not grind!).
  • whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
  • gently fold the nuts into the meringue until it is uniform.
  • spread 1/3 of the meringue in the center of each wax paper circle, spread the meringue around to create a meringue circle of uniform thickness.
  • bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
  • after each meringue has cooled, peel off the wax paper and set it aside.
  • by the time you have baked all three circles, the creams will have spent 3 hours in the fridge--take each cream out and whip it until it is light and fluffy.
  • assemble your cake:
  • on the first meringue circle, spread the dark chocolate cream.
  • cover with the second meringue circle, and spread on it the white chocolate cream.
  • cover with the third meringue circle, and spread on it the ganache, on the top and sides.
  • cover and refrigerate for at least 3-4 hours.

Your Own Notes


Serving: 234g | Calories: 1263.4kcal | Carbohydrates: 77.5g | Protein: 27.1g | Fat: 104.7g | Saturated Fat: 49.7g | Cholesterol: 206.4mg | Sodium: 501.2mg | Fiber: 17.1g | Sugar: 42.4g

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