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Triple Chocolate Mousse Cake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the rich and decadent Triple Chocolate Mousse Cake combining moist cocoa cake layers with three luscious mousses made from dark, milk, and white chocolate. This elegant dessert is perfect for chocolate lovers looking for a show-stopping centerpiece for any special occasion, topped with fresh berries and chocolate shavings for a beautiful finish.

Ingredients

Scale

Cake Layers

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup boiling water

Dark Chocolate Mousse

  • 1 cup heavy cream (divided into 1/2 cup + 1/2 cup)
  • 4 oz dark chocolate (70% cocoa), chopped
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Milk Chocolate Mousse

  • 1 cup heavy cream (divided into 1/2 cup + 1/2 cup)
  • 4 oz milk chocolate, chopped
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

White Chocolate Mousse

  • 1 cup heavy cream (divided into 1/2 cup + 1/2 cup)
  • 4 oz white chocolate, chopped
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Garnish

  • Shaved chocolate or cocoa powder
  • Fresh berries (raspberries, strawberries)

Instructions

  1. Make the Cake Layer: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prepare it for the batter.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even mixing and remove lumps.
  3. Cream Butter and Sugar: In a separate large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, indicating air incorporation.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with milk, starting and ending with the dry mixture, until a smooth batter forms. Then stir in the boiling water to thin the batter.
  6. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  7. Cool Cake: Allow the cake to cool completely in the pan before removing, ensuring it sets well for slicing.
  8. Prepare Dark Chocolate Mousse: Heat 1/2 cup heavy cream in a small saucepan over medium heat until just simmering, then pour it over chopped dark chocolate. Stir until smooth and glossy, cool to room temperature, then fold in whipped remaining 1/2 cup heavy cream, powdered sugar, and vanilla extract. Refrigerate for 30 minutes to set.
  9. Prepare Milk Chocolate Mousse: Repeat the mousse-making process with milk chocolate: heat cream, pour over chocolate, stir smooth, cool, fold in whipped cream, powdered sugar, and vanilla. Refrigerate to set.
  10. Prepare White Chocolate Mousse: Repeat the same steps with white chocolate, ensuring the mousse is smooth and chilled.
  11. Slice Cake Horizontally: Once fully cooled, carefully slice the cake horizontally into two even layers using a serrated knife.
  12. Assemble Cake: Place the bottom cake layer on a serving platter. Spread the dark chocolate mousse evenly over it, followed by spreading the milk chocolate mousse, then the white chocolate mousse on top of each other.
  13. Add Top Cake Layer: Carefully place the second cake layer on top of the mousse layers and spread any remaining mousses evenly over this layer to cover the cake.
  14. Decorate and Garnish: Garnish the cake with shaved chocolate, a dusting of cocoa powder, or fresh berries such as raspberries and strawberries for a beautiful presentation.
  15. Chill Before Serving: Refrigerate the assembled cake for at least 2-3 hours to allow the mousses to firm up and flavors to meld for the best taste and texture.

Notes

  • Ensure the cake is completely cooled before slicing and assembling to prevent the mousse from melting.
  • Fold whipped cream gently into the chocolate mixture to keep the mousse light and airy.
  • Use high-quality chocolate (70% cocoa for dark) for the best flavor.
  • If you don’t have an 8-inch cake pan, use a similar size but adjust baking time slightly.
  • Make the mousses a day ahead to let flavors deepen and save assembly time on the day of serving.
  • Fresh berries add a nice tart contrast to the rich chocolate flavors.

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