Description
This Triple Chocolate Mousse Cake is an elegant, layered dessert featuring a moist chocolate cake base topped with rich dark, milk, and white chocolate mousse layers. Perfect for chocolate lovers seeking a sophisticated yet approachable treat that combines baking and no-bake techniques with a French-inspired flair.
Ingredients
Scale
For the Chocolate Cake Base:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Dark Chocolate Mousse:
- 6 ounces dark chocolate, chopped
- 1 cup heavy whipping cream, divided
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
For the Milk Chocolate Mousse:
- 6 ounces milk chocolate, chopped
- 1 cup heavy whipping cream, divided
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
For the White Chocolate Mousse:
- 6 ounces white chocolate, chopped
- 1 cup heavy whipping cream, divided
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Instructions
- Make the Cake Base: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and sugar until light and fluffy, about 3 minutes. Mix in the vegetable oil, whole milk, and vanilla extract. Gradually add the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare the Dark Chocolate Mousse: Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Heat 1/4 cup of the heavy whipping cream until just steaming, then stir in the bloomed gelatin until fully dissolved. Pour this mixture over the chopped dark chocolate and stir until melted and smooth. Let this chocolate mixture cool to room temperature. Whip the remaining 3/4 cup of heavy whipping cream to soft peaks and gently fold into the chocolate mixture until well combined. Spread this mousse evenly over the cooled cake base and refrigerate for 30 minutes until set.
- Prepare the Milk Chocolate Mousse: Repeat the blooming gelatin and cream heating process with the milk chocolate as done with the dark chocolate mousse. Once the milk chocolate mixture is cooled and combined with whipped cream, spread it evenly over the set dark chocolate mousse layer. Refrigerate for another 30 minutes to allow the layer to set.
- Prepare the White Chocolate Mousse: Follow the same gelatin and cream process with the white chocolate. After folding in the whipped cream, spread the white chocolate mousse over the chilled milk chocolate mousse layer. Refrigerate the entire cake for at least 4 hours or overnight to fully set all mousse layers.
- To Serve: Before removing the springform ring, run a warm knife around the edge of the pan to loosen the mousse layers for a clean release. Optionally, garnish the top of the mousse cake with chocolate curls, shavings, or fresh berries for an added visual and flavor appeal.
Notes
- Ensure each mousse layer is partially set before adding the next to achieve clean, distinct layers.
- If preferred, stabilized whipped cream can be used as an alternative to gelatin to set the mousse layers.
- Keep the cake refrigerated until ready to serve to maintain texture and freshness.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 32g
- Sodium: 90mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
