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Triple Chocolate Mousse Cake Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 7 hours 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This decadent Triple Chocolate Mousse Cake features three luscious layers: a moist semisweet chocolate cake base topped with rich semisweet chocolate mousse and a velvety white chocolate mousse. Perfect for chocolate lovers, this elegant dessert combines smooth textures and deep chocolate flavors, set beautifully in a springform pan and chilled to perfection.

Ingredients

Scale

Cake Base

  • 10 oz high-quality semisweet chocolate (chopped)
  • 4 large eggs (room temperature)
  • â…“ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup butter (softened at room temperature)

Semisweet Chocolate Mousse

  • 10 oz high-quality semisweet chocolate (chopped)
  • 1 ½ cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cool water

White Chocolate Mousse

  • 7 oz high-quality white chocolate (chopped)
  • 1 ½ cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cool water

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with parchment paper to ensure easy removal later.
  2. Set Up Water Bath: To keep the cake moist during baking, wrap the springform pan tightly in aluminum foil and place it inside a larger pan filled with hot water.
  3. Melt Chocolate for Cake: Gently melt the 10 oz of semisweet chocolate using a double boiler or microwave to avoid burning.
  4. Whisk Egg Whites: In a clean bowl, whisk the egg whites with sugar until fluffy, gradually increasing speed until soft peaks form to incorporate air for a light texture.
  5. Combine Butter, Chocolate, and Egg Yolks: Stir the softened butter into the melted chocolate, then whisk in the egg yolks until smooth.
  6. Fold Mixtures: Carefully fold the chocolate mixture into the meringue, preserving as much air as possible, then pour batter into the prepared pan.
  7. Bake Cake Base: Bake for about 28 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow the cake to cool completely in the pan.
  8. Dissolve Gelatin for Semisweet Mousse: Soak 1 teaspoon gelatin in 2 tablespoons cool water until dissolved.
  9. Heat Semisweet Chocolate Mixture: In a saucepan, warm the 10 oz semisweet chocolate and 1 ½ cups heavy whipping cream until smooth and well combined.
  10. Add Gelatin: Stir in the dissolved gelatin into the warm chocolate mixture, then cool to room temperature.
  11. Whip Cream and Fold: Whip another 1 ½ cups of heavy cream to soft peaks and gently fold it into the chocolate mixture until smooth.
  12. Chill Semisweet Mousse: Place the mousse in the refrigerator and chill until firm, approximately 2 hours.
  13. Dissolve Gelatin for White Chocolate Mousse: Soak 1 teaspoon gelatin in 1 tablespoon cool water until fully dissolved.
  14. Heat White Chocolate Mixture: Warm 7 oz white chocolate and 1 ½ cups heavy cream together in a saucepan until smooth.
  15. Add Gelatin to White Chocolate: Stir the dissolved gelatin into the white chocolate mixture and let cool to room temperature.
  16. Whip Cream and Fold: Whip an additional 1 ½ cups heavy cream to soft peaks and gently fold it into the white chocolate mixture.
  17. Chill White Chocolate Mousse: Refrigerate until the mousse is firm, about 2 hours.
  18. Invert Cake Base: Once cooled, carefully remove the cake from the springform pan and invert it onto a serving platter.
  19. Spread Semisweet Mousse: Evenly spread the chilled semisweet chocolate mousse layer over the cake base.
  20. Add White Chocolate Mousse Layer: Gently spread the white chocolate mousse evenly on top of the semisweet mousse.
  21. Chill Assembled Cake: Refrigerate the fully assembled cake for at least 4 hours or until the mousse layers are fully set for perfect slicing.

Notes

  • Use high-quality chocolate for the best flavor and texture in both the cake and mousse layers.
  • Soaking the springform pan in a water bath helps maintain moisture and prevents cracking during baking.
  • Make sure gelatin is fully dissolved and the chocolate mixtures are cooled to room temperature before folding in whipped cream to maintain mousse texture.
  • This cake can be made a day ahead to allow flavors to meld and mousse to set perfectly.
  • Serve chilled for the best taste and texture.

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Find it online: https://quickpantrymeals.com/triple-chocolate-mousse-cake-recipe-2/