Description
This decadent Triple Chocolate Mousse Cake features a rich, moist chocolate cake layered with three luscious chocolate mousses—dark, milk, and white chocolate—creating an indulgent dessert perfect for special occasions or chocolate lovers.
Ingredients
Scale
Cake Layer
- 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)
- 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)
- 4 oz milk chocolate, chopped
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
White Chocolate Mousse
- 1 cup heavy cream (divided)
- 4 oz white chocolate, chopped
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Decoration
- Shaved chocolate or cocoa powder
- Fresh berries (raspberries, strawberries) for topping
Instructions
- Make the Cake Layer: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
- Prepare Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even mixing and avoid lumps.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Flavor: Incorporate the eggs one at a time, mixing well after each addition to emulsify fully, then stir in vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternated with milk, mixing until smooth. Stir in boiling water carefully to thin the batter.
- Bake the Cake: Pour batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan to firm up before layering.
- Make Dark Chocolate Mousse: Heat 1/2 cup heavy cream over medium heat until it just simmers. Pour over chopped dark chocolate and stir till smooth. Cool to room temperature then fold in the remaining 1/2 cup whipped cream, powdered sugar, and vanilla extract. Chill for 30 minutes.
- Make Milk Chocolate Mousse: Repeat the heating and mixing process with milk chocolate and heavy cream. Cool and refrigerate similarly.
- Make White Chocolate Mousse: Repeat once more for white chocolate mousse following the same steps. Chill accordingly.
- Assemble Layers: Slice the cooled cake horizontally into two layers. Place the bottom layer on a serving plate.
- Layer the Mousses: Spread dark chocolate mousse evenly over the bottom cake layer, then layer milk chocolate mousse, followed by white chocolate mousse.
- Add Top Cake Layer: Place the second cake layer on top, and spread any remaining mousse evenly over it.
- Decorate: Garnish with shaved chocolate, a dusting of cocoa powder, or fresh berries to enhance both appearance and flavor.
- Chill and Set: Refrigerate the assembled cake for at least 2-3 hours to allow the mousse layers to set well before serving.
Notes
- For best results, use high-quality chocolate with appropriate cocoa content for each mousse.
- Ensure the cake is fully cooled before slicing and assembling to prevent melting the mousse.
- Whip the cream to stiff peaks before folding into the chocolate to achieve a light, airy texture in the mousse.
- Use an 8-inch cake pan for proper layering and cake thickness.
- Allow adequate chilling time for each mousse to set properly and maintain structure.
- Fresh berries add a nice contrast and freshness to this rich dessert.
- You can prepare the chocolate mousses a day ahead and keep them refrigerated to save time on assembly day.
