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Triple Chocolate Mousse Cake Recipe

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4 from 77 reviews

  • Author: admin
  • Total Time: 3 hours 5 minutes
  • Yield: 10 servings 1x

Description

This decadent Triple Chocolate Mousse Cake features three layers of luscious dark, milk, and white chocolate mousse layered over a moist cocoa cake base. Perfect for chocolate lovers, this elegant dessert combines rich flavors and creamy textures, topped with fresh berries and shaved chocolate for a stunning presentation.

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: 1/2 cup for heating, 1/2 cup whipped)
  • 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: 1/2 cup for heating, 1/2 cup whipped)
  • 4 oz milk chocolate, chopped
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

White Chocolate Mousse

  • 1 cup heavy cream (divided: 1/2 cup for heating, 1/2 cup whipped)
  • 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

  1. Make the Cake Layer: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prepare for baking.
  2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution.
  3. Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, creating a good base texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract evenly.
  5. Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, alternating with milk, until you achieve a smooth batter. Then stir in the boiling water to thin the batter slightly.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, signaling doneness.
  7. Cool Cake: Let the cake cool completely in the pan to set the structure before layering mousses.
  8. Prepare Dark Chocolate Mousse: Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and stir until smooth and glossy.
  9. Cool and Whip Mousse: Allow the chocolate mixture to cool to room temperature. Fold in the remaining 1/2 cup whipped cream, powdered sugar, and vanilla extract for a light mousse texture.
  10. Chill Dark Mousse: Refrigerate the mousse for about 30 minutes to allow it to set slightly, making it easier to layer.
  11. Prepare Milk Chocolate Mousse: Repeat the same heating, mixing, cooling, and chilling process using milk chocolate.
  12. Prepare White Chocolate Mousse: Repeat the process again with white chocolate, preparing the third mousse layer.
  13. Slice Cake: Once the cake has fully cooled, carefully slice it horizontally into two even layers using a serrated knife.
  14. Assemble Cake Layers: Place the bottom cake layer on a serving platter. Spread the dark chocolate mousse evenly over the cake, followed by the milk chocolate mousse, then the white chocolate mousse layers.
  15. Add Second Cake Layer: Place the second layer of cake on top of the mousse and spread any remaining mousse evenly over this layer.
  16. Decorate: Garnish the cake with shaved chocolate, a light dusting of cocoa powder, or fresh berries such as raspberries and strawberries for a fresh, vibrant touch.
  17. Chill the Cake: Refrigerate the assembled cake for at least 2-3 hours before serving to ensure the mousse layers properly set and firm up.

Notes

  • Make sure the boiling water is added last to achieve a thin batter, which helps create a moist cake.
  • Whipping the heavy cream to soft peaks before folding it into the chocolate mixtures ensures a light and airy mousse.
  • Allow all mousse mixtures to cool and slightly thicken before folding in whipped cream to prevent melting.
  • Use a serrated knife to slice the cake horizontally to avoid crumbling.
  • You can prepare the cake and mousses a day ahead; just assemble and chill before serving for convenience.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/triple-chocolate-mousse-cake-recipe/