Triple Chocolate Mousse Cake
Indulge in pure decadence with this show-stopping Triple Chocolate Mousse Cake, a stunning layered dessert that's perfect for any celebration. This recipe features a fudgy dark chocolate cake base topped with velvety milk chocolate mousse and an airy white chocolate mousse, creating a luxurious three-tiered masterpiece. Each layer is made with premium chocolate and stabilized with easy-to-bloom gelatin for a flawless finish. With its light yet rich texture and irresistible combination of chocolates, this no-fail dessert will leave your guests in awe. Perfect for holidays, birthdays, or when you simply want to impress, this impressive cake is worth the time and effort. Serve it chilled for the ultimate chocolate lover’s experience!
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 100 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 100 grams all-purpose flour
- 200 grams milk chocolate
- 250 ml heavy cream (for milk chocolate mousse)
- 5 grams powdered gelatin (for milk chocolate mousse)
- 20 ml water (for blooming gelatin)
- 200 grams white chocolate
- 250 ml heavy cream (for white chocolate mousse)
- 5 grams powdered gelatin (for white chocolate mousse)
- 20 ml water (for blooming gelatin)
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
Melt the dark chocolate and butter in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave in 30-second increments, stirring until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until light and fluffy, about 3 minutes.
Pour the melted dark chocolate mixture into the egg mixture and gently fold together until combined.
Sift the flour into the bowl and gently fold it into the mixture until no streaks remain.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Leave the cake base to cool completely in the pan.
For the milk chocolate mousse, bloom the powdered gelatin in 20 ml of water for 5 minutes.
Melt the milk chocolate in a heatproof bowl over a pot of simmering water or in the microwave, stirring until smooth.
Heat 50 ml of the heavy cream until just simmering, then whisk in the bloomed gelatin until dissolved.
Whisk the gelatin mixture into the melted milk chocolate until smooth. Allow to cool to room temperature.
Whip the remaining 200 ml heavy cream to soft peaks. Gently fold 1/3 of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining whipped cream until fully combined.
Spread the milk chocolate mousse evenly over the cooled dark chocolate cake base. Chill in the fridge for at least 30 minutes, or until set.
For the white chocolate mousse, repeat the same process as the milk chocolate mousse. Bloom the gelatin, melt the white chocolate, heat the cream and dissolve the gelatin, then combine and fold in whipped cream.
Spread the white chocolate mousse layer over the set milk chocolate mousse. Smooth the top with a spatula.
Chill the cake in the fridge for at least 4 hours, or preferably overnight, to allow all layers to fully set.
Once set, remove the cake from the springform pan and decorate as desired. Slice and serve chilled.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 36.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
