Description
This decadent Triple Chocolate Mousse Cake features layers of dark, milk, and white chocolate mousses atop a rich cocoa cake base. Perfect for chocolate lovers, this elegant dessert combines airy mousse textures with a tender cake foundation for a stunning and indulgent treat.
Ingredients
Scale
Cake Base
- ½ cup all-purpose flour
- â…“ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Dark Chocolate Mousse
- 4 oz dark chocolate, chopped
- ½ cup heavy cream
- ¼ cup whipped heavy cream
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Milk Chocolate Mousse
- 4 oz milk chocolate, chopped
- ½ cup heavy cream
- ¼ cup whipped heavy cream
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
White Chocolate Mousse
- 4 oz white chocolate, chopped
- ½ cup heavy cream
- ¼ cup whipped heavy cream
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Instructions
- Prepare the cake base: Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. Sift together flour, cocoa powder, baking powder, and salt. In a large bowl, whisk eggs and sugar until fluffy, then add melted butter and vanilla extract. Fold in dry ingredients gently, then pour batter into prepared pan. Bake for 12-15 minutes until a toothpick inserted comes out clean. Let cake cool completely.
- Make dark chocolate mousse: Bloom gelatin by sprinkling it over water and letting it sit for 5 minutes. In a bowl, melt dark chocolate with ½ cup heavy cream, stirring until smooth. Dissolve the bloomed gelatin by gently warming the mixture and stir it thoroughly into the chocolate mixture. Fold in ¼ cup whipped cream for lightness. Spread this mousse evenly over the cooled cake base. Refrigerate for 20 minutes to set.
- Make milk chocolate mousse: Repeat the gelatin blooming process with water and gelatin. Melt milk chocolate with ½ cup heavy cream until smooth. Stir in dissolved gelatin and then fold in ¼ cup whipped cream. Spread over the set dark chocolate layer evenly. Refrigerate for another 20 minutes to set the layer.
- Make white chocolate mousse: Repeat the same steps: bloom gelatin in water, melt white chocolate with ½ cup heavy cream and combine. Stir in gelatin dissolved mixture and fold in ¼ cup whipped cream. Spread mousse over the milk chocolate layer, then refrigerate for at least 4 hours or overnight for best results.
- Finish and serve: Before serving, run a warm knife around the cake edges to loosen it from the springform pan, then carefully remove the ring. Slice the cake and garnish with chocolate curls or fresh berries as desired. Serve chilled for optimal taste and texture.
Notes
- Ensure gelatin is fully dissolved for smooth mousse texture.
- Use quality chocolate for best flavor results.
- Whip the cream until soft peaks form before folding into mousse.
- Chill the cake layers adequately between mousse additions to prevent mixing.
- Allow the final assembled cake to chill overnight for the mousse layers to set perfectly.
