Description
This decadent Triple Chocolate Mousse Cake combines a rich chocolate sponge base with layered dark, milk, and white chocolate mousses. Each silky mousse layer is lightened with whipped cream and set with gelatin for a dreamy, multi-textured chocolate indulgence perfect for special occasions or chocolate lovers.
Ingredients
Scale
Chocolate 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 and Bake the Chocolate 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, mixing well. Fold in the dry ingredients gently until combined, then pour the batter into the prepared pan. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan.
- Make the Dark Chocolate Mousse Layer: Bloom 1 teaspoon of unflavored gelatin in 1 tablespoon of water and let sit for 5 minutes. In a heat-proof bowl, melt the 4 oz dark chocolate with ½ cup heavy cream, stirring until smooth. Dissolve the bloomed gelatin into the warm chocolate mixture, stirring well. Gently fold in ¼ cup whipped heavy cream until fully incorporated. Spread this mousse evenly over the cooled cake base. Refrigerate for 20 minutes to set.
- Prepare the Milk Chocolate Mousse Layer: Repeat the gelatin blooming process with 1 teaspoon gelatin and 1 tablespoon water. Melt the 4 oz milk chocolate with ½ cup heavy cream until smooth. Stir in the dissolved gelatin, then fold in the ¼ cup whipped cream. Spread this mousse over the set dark chocolate layer and refrigerate for another 20 minutes.
- Create the White Chocolate Mousse Layer: Again, bloom 1 teaspoon gelatin in 1 tablespoon water. Melt the 4 oz white chocolate with ½ cup heavy cream, stirring until smooth. Mix in the dissolved gelatin, then fold in the ¼ cup whipped cream. Spread this final mousse layer over the milk chocolate mousse. Refrigerate the entire cake for at least 4 hours or preferably overnight to fully set.
- Serve the Cake: Before serving, run a warm knife around the edges of the cake to loosen it from the pan. Carefully remove the springform ring. Slice the cake and garnish as desired with chocolate curls or fresh berries. Serve chilled for the best texture and flavor experience.
Notes
- Ensure the cake base is completely cool before spreading mousse layers to prevent melting.
- Use good quality chocolates for the best flavor in each mousse layer.
- Whip the heavy cream until soft peaks form for optimal mousse texture.
- Gelatin blooming is essential to set the mousse layers and prevent them from being too runny.
- Chilling the mousse layers sufficiently is key to achieving clean, distinct layers.
- For easier slicing, chill the cake longer and use a warm knife wiped between cuts.
