Name: Triple Chocolate Mousse Cake Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 5 h 45 min
Cuisine: French
Ingredients: 1/3 cup (40g) all-purpose flour; 1/4 cup (25g) unsweetened cocoa powder; 1/4 tsp baking powder; 1/8 tsp salt; 2 large eggs; 1/4 cup (50g) granulated sugar; 2 tbsp (30ml) milk; 2 tbsp (30ml) vegetable oil; 1/2 tsp vanilla extract; 100g dark chocolate (60–70%), finely chopped; 1/2 cup (120ml) heavy cream; 1/4 cup (60ml) milk; 1 tsp gelatin powder; 1 tbsp water (to bloom gelatin); 1/2 cup (120ml) cold heavy cream (for whipping); 100g milk chocolate, finely chopped; 1/2 cup (120ml) heavy cream; 1/4 cup (60ml) milk; 1 tsp gelatin powder; 1 tbsp water (to bloom gelatin); 1/2 cup (120ml) cold heavy cream (for whipping); 100g white chocolate, finely chopped; 1/2 cup (120ml) heavy cream; 1/4 cup (60ml) milk; 1 tsp gelatin powder; 1 tbsp water (to bloom gelatin); 1/2 cup (120ml) cold heavy cream (for whipping)

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Introduction

Indulge in this elegant triple chocolate mousse cake, featuring layers of dark, milk, and white chocolate mousses atop a rich chocolate cake base. It’s a perfect dessert for chocolate lovers looking to impress with a decadent yet approachable treat.

The image shows a slice of layered dessert on a white plate with a silver fork beside it. The dessert has four layers: the bottom layer is dark and crumbly, looking like chocolate cake; above it is a lighter brown smooth layer resembling chocolate mousse; the next layer is light and creamy, almost white; and the top layer is dark chocolate with some white chocolate shavings on top. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the chocolate cake base:

1/3 cup (40g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
1/4 cup (50g) granulated sugar
2 tbsp (30ml) milk
2 tbsp (30ml) vegetable oil
1/2 tsp vanilla extract

For the dark chocolate mousse:

100g dark chocolate (60–70%), finely chopped
1/2 cup (120ml) heavy cream
1/4 cup (60ml) milk
1 tsp gelatin powder
1 tbsp water (to bloom gelatin)
1/2 cup (120ml) cold heavy cream (for whipping)

For the milk chocolate mousse:

100g milk chocolate, finely chopped
1/2 cup (120ml) heavy cream
1/4 cup (60ml) milk
1 tsp gelatin powder
1 tbsp water (to bloom gelatin)
1/2 cup (120ml) cold heavy cream (for whipping)

For the white chocolate mousse:

100g white chocolate, finely chopped
1/2 cup (120ml) heavy cream
1/4 cup (60ml) milk
1 tsp gelatin powder
1 tbsp water (to bloom gelatin)
1/2 cup (120ml) cold heavy cream (for whipping)

Instructions

Step 1: Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 2: In a separate bowl, beat the eggs and sugar with a hand mixer for about 4 minutes until pale and fluffy. Add milk, oil, and vanilla extract and mix briefly.
Step 3: Sift the dry ingredients into the wet ingredients and fold gently just until combined. Pour the batter into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Allow the cake to cool completely, then remove it from the pan and place it at the bottom of a clean springform pan or use an acetate collar for sharp edges.
Step 5: For the dark chocolate mousse, sprinkle the gelatin over water in a small bowl and let it bloom for 5 minutes. Heat the cream and milk in a saucepan until steaming but not boiling, then remove from heat and stir in the bloomed gelatin until dissolved.
Step 6: Pour the hot cream mixture over chopped dark chocolate and let sit for 1 minute. Stir gently until smooth, then cool slightly. Whip the cold cream to soft peaks and fold it into the chocolate mixture. Pour this mousse over the cake base and smooth the top. Chill for 30–45 minutes until set.
Step 7: Repeat the same gelatin blooming, heating, and folding process with the milk chocolate ingredients. Once the dark chocolate layer is set, pour the milk chocolate mousse over it, smooth the surface, and chill for another 30–45 minutes.
Step 8: Again, repeat the process with the white chocolate ingredients. After the milk chocolate mousse layer is set, pour the white chocolate mousse over it, smooth the surface, and chill the entire cake for at least 4 hours or overnight for best results.
Step 9: To serve, run a warm knife along the edge of the springform pan and release the cake. Optionally, garnish with chocolate curls, shavings, or a light dusting of cocoa powder.

Tips & Variations

Use high-quality chocolate for the best flavor in each mousse layer.
Chilling each mousse layer ensures clean, distinct layers in your cake.
For a vegan version, substitute gelatin with agar-agar and use plant-based cream alternatives.
Adding a splash of coffee to the chocolate mousse mixtures can enhance the chocolate flavor.
Decorate with fresh berries or edible gold leaf for an elegant touch.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 15 minutes before serving; reheating the mousse layers directly is not recommended as it may alter texture.

How to Serve

The image shows a round, three-layer cake on a white plate with a delicate floral pattern around the edge, set on a white marbled surface. The bottom layer is dark brown and looks dense like chocolate. The middle layer is light brown, creamy and smooth. The top layer is thick, white, and fluffy that contrasts nicely with the layers below. The top of the cake is dusted evenly with cocoa powder, and a cluster of fresh whole and halved strawberries with green leaves sits on one side of the cake, adding a bright red and green color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from resting overnight in the refrigerator to allow the mousse layers to fully set and develop flavor.

What can I use instead of gelatin?

If you prefer not to use gelatin, agar-agar is a good vegetarian substitute. Note that agar-agar sets differently and should be prepared according to its package instructions.