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Triple Chocolate Mousse Cake Recipe

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★★★★★

4.5 from 307 reviews

This decadent Triple Chocolate Mousse cake features three luscious layers of dark, milk, and white chocolate mousse atop a tender chocolate cake base. Perfectly balanced and elegantly layered, it’s ideal for chocolate lovers seeking a rich yet airy dessert. Each mousse layer is set with gelatin for a silky, smooth finish, while the moist cake base delivers just the right amount of structure and flavor.

Ingredients

Scale

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

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)

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)

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

  1. Make the Chocolate Cake Base: 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 to combine the dry ingredients. In a separate bowl, beat the eggs and sugar with a hand mixer for about 4 minutes until pale and fluffy. Add milk, vegetable oil, and vanilla extract, mixing briefly to incorporate. Sift the dry ingredients over the wet and gently fold just until combined. Pour this batter into the prepared pan and bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean. 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 well-defined edges.
  2. Make the Dark Chocolate Mousse: Combine the gelatin powder and water in a small bowl and allow it to bloom for 5 minutes. In a saucepan, heat the heavy cream and milk until steaming but not boiling. Remove from heat and stir in the bloomed gelatin until completely dissolved. Pour this warm mixture over the finely chopped dark chocolate and let it sit for one minute before stirring until smooth. Allow the mixture to cool slightly. Whip the cold heavy cream to soft peaks and carefully fold it into the chocolate mixture until homogenous. Pour this mousse gently over the cooled chocolate cake base, smoothing the top with a spatula. Chill the cake for 30 to 45 minutes until the mousse layer sets.
  3. Make the Milk Chocolate Mousse: Repeat the exact procedure used for the dark chocolate mousse, substituting milk chocolate for dark chocolate. Once the dark chocolate layer has set, pour the milk chocolate mousse over it, smoothing the surface evenly. Chill again for 30 to 45 minutes until firm.
  4. Make the White Chocolate Mousse: Follow the same steps as above, this time using white chocolate. After the milk chocolate mousse layer has set, carefully pour the white chocolate mousse over it and smooth the top. Chill the entire cake for at least 4 hours or preferably overnight to allow all layers to fully set and flavors to meld beautifully.
  5. Decorate the Cake: When the mousse cake is completely set, run a warm knife along the springform pan’s edge to loosen and then release the cake. Optionally, garnish the top with elegant chocolate curls, shavings, or a light dusting of cocoa powder for an exquisite finish before serving.

Notes

  • Bloom gelatin properly to avoid lumps in the mousse.
  • Chill each mousse layer adequately before adding the next to achieve clean, distinct layers.
  • Use good quality chocolate for the best flavor and texture.
  • For easier slicing, allow the cake to come slightly to room temperature before cutting.
  • Gelatin can be substituted with agar-agar for a vegetarian version, but adjustments in quantity and preparation may be necessary.

Keywords: Triple Chocolate Mousse, chocolate mousse cake, layered mousse cake, chocolate dessert, layered chocolate mousse, chocolate cake recipe

Find it online: https://nataliereeve.com/triple-chocolate-mousse-cake-recipe/