Description
Indulge in this luscious Triple Chocolate Mousse Cake featuring layers of rich dark, milk, and white chocolate mousses atop a tender chocolate cake base. This elegant dessert is perfect for special occasions, combining three distinct chocolate flavors in a creamy, airy mousse texture that melts in your mouth.
Ingredients
Scale
For the 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 heavy cream, whipped
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Milk Chocolate Mousse
- 4 oz milk chocolate, chopped
- ½ cup heavy cream
- ¼ cup heavy cream, whipped
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
White Chocolate Mousse
- 4 oz white chocolate, chopped
- ½ cup heavy cream
- ¼ cup heavy cream, whipped
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
Instructions
- Prepare the Cake Base: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. Sift together the flour, cocoa powder, baking powder, and salt. In a large bowl, whisk the eggs and sugar until fluffy. Add the melted butter and vanilla extract, then gently fold in the dry ingredients. Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the Dark Chocolate Mousse: Bloom the gelatin by sprinkling it over 1 tablespoon of water and let it sit for 5 minutes. Melt the chopped dark chocolate with ½ cup heavy cream over a double boiler or carefully in the microwave, stirring until smooth. Dissolve the bloomed gelatin into the warm chocolate mixture and stir well. Fold in the whipped ¼ cup heavy cream gently. Spread this mousse evenly over the cooled cake base. Refrigerate for 20 minutes to set.
- Make the Milk Chocolate Mousse: Repeat the gelatin blooming process with 1 tablespoon water. Melt the milk chocolate with ½ cup heavy cream, stirring until smooth, then mix in the dissolved gelatin. Fold in the whipped ¼ cup heavy cream gently. Spread this layer over the set dark chocolate mousse and refrigerate for another 20 minutes.
- Make the White Chocolate Mousse: Bloom the gelatin again in 1 tablespoon water. Melt the white chocolate with ½ cup heavy cream until silky. Add the dissolved gelatin and mix thoroughly. Fold in the whipped ¼ cup heavy cream gently. Spread over the milk chocolate mousse layer. Refrigerate the cake for at least 4 hours or preferably overnight to let all layers set fully.
- Serve: Run a warm knife around the edges of the springform pan before unlocking and removing the sides. Slice the cake carefully and garnish with chocolate curls or fresh berries as desired. Serve chilled for the best texture and flavor experience.
Notes
- Blooming gelatin ensures a smooth mousse with no lumps.
- Use a warm knife to get clean cake slices.
- Whip the cream to soft peaks for folding into mousse.
- Can be prepared a day ahead for convenience.
- Store leftovers covered in the refrigerator for up to 3 days.
