Triple Chocolate Mousse Cake
This indulgent Triple Chocolate Mousse Cake features three layers of decadent mousse—dark chocolate, milk chocolate, and white chocolate—on top of a rich chocolate cake. It’s the ultimate dessert for chocolate lovers!
Ingredients
- For the Chocolate Cake Base
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
- For the Dark Chocolate Mousse
- 8 oz (225g) dark chocolate (70% cocoa), chopped
- 1 cup (240ml) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Milk Chocolate Mousse
- 8 oz (225g) milk chocolate, chopped
- 1 cup (240ml) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the White Chocolate Mousse
- 8 oz (225g) white chocolate, chopped
- 1 cup (240ml) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Prepare the Chocolate Cake Base
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform pan with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract. Mix until smooth.
Gradually add the boiling water to the batter. The batter will be thin, but this is normal.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before removing it.
Make the Dark Chocolate Mousse
Place the chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat ½ cup (120ml) heavy cream over medium heat until it begins to simmer.
Pour the hot cream over the dark chocolate and let it sit for 1-2 minutes. Stir until the chocolate is completely melted and smooth.
In a separate bowl, whip the remaining ½ cup (120ml) heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the melted chocolate mixture until smooth and well combined.
Refrigerate the mousse until ready to assemble.
Make the Milk Chocolate Mousse
Repeat the same steps as the dark chocolate mousse, using milk chocolate instead.
Fold the whipped cream into the melted milk chocolate and refrigerate.
Make the White Chocolate Mousse
Again, repeat the process using white chocolate.
Fold the whipped cream into the melted white chocolate and refrigerate.
Assemble the Cake
Place the cooled chocolate cake base on a serving platter.
Spread the dark chocolate mousse evenly over the cake.
Add a layer of milk chocolate mousse on top of the dark chocolate layer.
Finish with the white chocolate mousse as the final layer.
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse layers to set.
Serve
Once set, remove the sides of the springform pan.
Slice and enjoy the rich, creamy layers of chocolate mousse cake!
Tips
Make sure the mousse layers are chilled well to set properly.
You can decorate the top with grated chocolate, chocolate shavings, or berries for added flair.
This cake is rich, so a little goes a long way. Store leftovers in the refrigerator for up to 3 days.
This Triple Chocolate Mousse Cake is an absolute chocolate lover's dream, with velvety smooth mousse layers and a decadent chocolate cake base. 🍫🎂
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