Description
Indulge in the ultimate dessert with this Triple Chocolate Mousse Cake. Featuring layers of dark, milk, and white chocolate mousse on a rich chocolate cake base, this luxurious treat is a dream for chocolate lovers. Perfect for special occasions or a delightful after-dinner dessert, this cake is creamy, decadent, and easy to make with simple ingredients. Learn how to make this show-stopping cake with our detailed step-by-step recipe!
Ingredients
For the Chocolate Cake Base:
½ cup all-purpose flour
⅓ 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
For the Dark Chocolate Mousse:
4 oz dark chocolate, chopped
½ cup heavy cream, plus ¼ cup whipped
1 teaspoon unflavored gelatin
1 tablespoon water
For the Milk Chocolate Mousse:
4 oz milk chocolate, chopped
½ cup heavy cream, plus ¼ cup whipped
1 teaspoon unflavored gelatin
1 tablespoon water
For the White Chocolate Mousse:
4 oz white chocolate, chopped
½ cup heavy cream, plus ¼ cup 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, then add the melted butter and vanilla. Fold in the dry ingredients and pour the batter into the pan. Bake for 12-15 minutes until a toothpick inserted comes out clean. Let cool completely.
- Dark Chocolate Mousse: Bloom the gelatin in water for 5 minutes. Melt the dark chocolate and ½ cup heavy cream, stirring until smooth. Dissolve the gelatin and stir it into the chocolate mixture. Fold in the whipped cream and spread the mousse over the cooled cake. Refrigerate for 20 minutes.
- Milk Chocolate Mousse: Repeat the same process for the milk chocolate mousse. Spread the mousse over the dark chocolate layer and refrigerate for 20 minutes.
- White Chocolate Mousse: Repeat the process for the white chocolate mousse. Spread the mousse over the milk chocolate layer and refrigerate for at least 4 hours or overnight.
- Serve: Run a warm knife around the cake’s edge before removing it from the pan. Slice and garnish with chocolate curls or fresh berries. Serve chilled.
Notes
For best results, allow the mousse layers to set completely in the fridge before adding the next layer.
This cake can be made a day ahead of time and stored in the refrigerator.
You can substitute gelatin with agar-agar for a vegetarian option.
Garnish with fresh fruit, whipped cream, or chocolate shavings for an extra touch of elegance.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cake, Chocolate Dessert
- Method: Baking, No-Bake (Mousse layers)
- Cuisine: American, European (Chocolate-based)
Nutrition
- Serving Size: 12 servings
- Calories: 550 kcal