Description
Triple chocolate mousse cake is a decadent dessert featuring three smooth and creamy mousse layers made from dark, milk, and white chocolate, layered over a moist and rich chocolate cake base. This elegant, crowd-pleasing cake is perfect for celebrations such as birthdays, holidays, or special gatherings.
Ingredients
Scale
For the Cake Base:
- ½ cup all-purpose flour
- ¼ cup unsweetened 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
- ¼ cup milk
For the Dark Chocolate Mousse:
- 4 ounces dark chocolate (60–70% cacao)
- 1 cup heavy whipping cream, cold
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
For the Milk Chocolate Mousse:
- 4 ounces milk chocolate
- 1 cup heavy whipping cream, cold
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
For the White Chocolate Mousse:
- 4 ounces white chocolate
- 1 cup heavy whipping cream, cold
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Optional for Topping:
- Chocolate shavings or curls
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan. In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar until light and fluffy. Then add the melted unsalted butter, vanilla extract, and milk, mixing gently to combine.
- Combine and Bake: Fold the dry ingredients into the wet ingredients carefully until just combined to avoid overmixing. Pour the batter evenly into the prepared pan and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Prepare Gelatin for Mousse Layers: For each mousse layer, dissolve 1 teaspoon of unflavored gelatin in 1 tablespoon of water and let it sit for 5 minutes to bloom.
- Melt Chocolate: Melt the specified chocolate (dark, milk, or white depending on the layer) in a heatproof bowl over simmering water or microwave in short 20-second bursts, stirring until smooth. Allow the melted chocolate to cool slightly but not harden.
- Whip Cream: Whip 1 cup of cold heavy whipping cream to soft peaks, ensuring light and airy texture for the mousse.
- Combine Gelatin with Chocolate: Microwave the bloomed gelatin for 10 seconds until fully liquid, then stir it into the melted chocolate until well incorporated.
- Fold Whipped Cream into Chocolate: Gently fold the whipped cream into the chocolate-gelatin mixture until the mousse is smooth and uniform.
- Assemble Cake Layers: Spread the dark chocolate mousse evenly over the cooled cake base and refrigerate for 20–30 minutes to allow it to set. Then, carefully spread the milk chocolate mousse on top of the set dark chocolate mousse layer and chill again for 20–30 minutes. Repeat the process with the white chocolate mousse as the final layer, chilling for another 20–30 minutes.
- Final Chilling: Once all mousse layers are assembled, refrigerate the entire cake for at least 4 hours or overnight to ensure the mousse layers are fully set and flavors meld together.
- Serve: Before serving, run a knife around the edge of the springform pan to loosen the cake and remove the ring. Optionally, garnish the top of the cake with chocolate shavings or curls for a decorative finish.
Notes
- Use high-quality chocolate to enhance the flavor and texture of the mousse layers.
- For cleaner slices, dip your knife in hot water and wipe it dry between each cut.
- Prepare the cake at least one day in advance to allow all mousse layers to set properly and develop a rich texture.
