Triple Chocolate Mousse Cake: A Dream Come True!
Indulge in a rich and luxurious dessert with this Triple Chocolate Mousse Cake. Combining three different types of chocolate into one heavenly cake, it’s an absolute dream for chocolate lovers. This decadent dessert features a chocolate sponge cake base, followed by three layers of velvety chocolate mousse—dark, milk, and white chocolate—creating a melt-in-your-mouth experience!
Ingredients
For the Chocolate Cake Base:
1 cup (120g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs
1 cup (200g) granulated sugar
½ cup (120ml) buttermilk
¼ cup (60ml) vegetable oil
1 tsp vanilla extract
½ cup (120ml) boiling water
For the Dark Chocolate Mousse:
4 oz (115g) dark chocolate (70% cocoa), chopped
1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
For the Milk Chocolate Mousse:
4 oz (115g) milk chocolate, chopped
1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
For the White Chocolate Mousse:
4 oz (115g) white chocolate, chopped
1 cup (240ml) heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
For Garnish:
Shaved chocolate or cocoa powder
Fresh berries (optional)
Instructions
Prepare the Chocolate Cake Base:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the buttermilk, vegetable oil, and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet mixture and mix until smooth. Stir in the boiling water (the batter will be thin).
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Dark Chocolate Mousse:
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave. Let it cool slightly.
In a mixing bowl, whip the cold heavy cream and powdered sugar until soft peaks form. Stir in the vanilla extract.
Gently fold the melted dark chocolate into the whipped cream until smooth. Set aside.
Make the Milk Chocolate Mousse:
Repeat the process with the milk chocolate. Melt the milk chocolate and fold it into whipped cream and powdered sugar until smooth.
Make the White Chocolate Mousse:
Melt the white chocolate and fold it into whipped cream and powdered sugar, just like the dark and milk chocolate mousse layers.
Assemble the Cake:
Once the chocolate cake is completely cool, slice it into two layers horizontally.
Place the bottom layer of cake in the center of a springform pan or a serving plate.
Start by spreading the dark chocolate mousse over the cake layer, smoothing it with a spatula.
Add the milk chocolate mousse on top of the dark chocolate mousse, followed by the white chocolate mousse layer.
Carefully layer the remaining cake on top of the mousse and press gently to compact the layers.
Chill the Cake:
Refrigerate the cake for at least 4-6 hours, or overnight, to allow the mousse to set completely.
Garnish and Serve:
Before serving, garnish the cake with shaved chocolate or cocoa powder, and fresh berries if desired.
Slice and serve chilled for a delightful chocolate experience.
Tips:
Make Ahead: This cake is perfect for making a day ahead. The mousse needs time to set, and the flavors meld together beautifully when chilled overnight.
Customizable Flavors: Feel free to add a hint of coffee or liqueur (like Baileys or Kahlua) to the mousse for an extra twist of flavor.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
This Triple Chocolate Mousse Cake is a dream come true for chocolate lovers, with each mousse layer offering its own velvety texture and rich chocolate flavor. Enjoy every bite of this indulgent, melt-in-your-mouth dessert!
