Description
This decadent Triple Chocolate Mousse Cake features a rich, tender chocolate cake base topped with three layers of silky dark, milk, and white chocolate mousse. Each mousse is made creamy with whipped cream and gelatin, creating a luxurious texture that melts in your mouth. Perfect for chocolate lovers looking for an impressive yet achievable dessert to serve chilled at special occasions.
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 your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a bowl, sift together flour, cocoa powder, baking powder, and salt. In another large bowl, whisk eggs and sugar until fluffy, then add melted butter and vanilla extract. Gently fold the dry ingredients into the wet mixture until combined. Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Make Dark Chocolate Mousse: Bloom the gelatin by sprinkling it over 1 tablespoon of water and let it sit for 5 minutes. Meanwhile, melt the dark chocolate with ½ cup heavy cream over low heat or using a double boiler, stirring until smooth. Dissolve the bloomed gelatin into the warm chocolate mixture, stirring to combine. Fold in the ¼ cup of whipped cream gently. Spread this mousse evenly over the cooled cake base and refrigerate for 20 minutes to set.
- Make Milk Chocolate Mousse: Repeat the gelatin blooming process with 1 tablespoon water. Melt the milk chocolate with ½ cup heavy cream, stirring until smooth. Stir in the dissolved gelatin, then gently fold in ¼ cup whipped cream. Spread this mousse layer evenly over the set dark chocolate layer. Refrigerate again for 20 minutes.
- Make White Chocolate Mousse: Bloom gelatin as before. Melt the white chocolate with ½ cup heavy cream, stirring until combined. Stir in gelatin until dissolved, then fold in ¼ cup whipped cream. Spread the white chocolate mousse evenly over the milk chocolate layer. Refrigerate the entire cake for at least 4 hours or overnight to fully set.
- Serve: To serve, run a warm knife along the edges of the cake to loosen it from the pan. Remove the springform pan rim carefully. Slice the cake and garnish with chocolate curls or fresh berries if desired. Serve chilled for best texture and flavor.
Notes
- Ensure the cake base is completely cooled before adding mousse layers to prevent melting.
- Blooming gelatin properly is essential for mousse to set firmly.
- Use good quality chocolate for the best flavor impact.
- Whip cream to soft peaks before folding into the chocolate mixture to maintain mousse lightness.
- Store leftover cake covered in the refrigerator and consume within 3 days for freshness.
- Running a warm knife around the cake edges makes it easier to release the cake from the pan without damage.
