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Triple Chocolate Mousse Cake

Decadent Triple Chocolate Mousse Cake Recipe: A Luxurious Dessert for Every Occasion

  • Author: David Andersson
  • Total Time: 4 hours (includes chilling time)
  • Diet: Vegetarian

Description

A Triple Chocolate Mousse Cake is an indulgent, multi-layered dessert that consists of three distinct types of mousse: dark chocolate, milk chocolate, and white chocolate. Each mousse layer is delicately made with high-quality chocolate, gelatin, and heavy cream, creating a velvety, melt-in-your-mouth texture. These luscious layers are stacked over a light, fluffy chocolate sponge base that adds a perfect contrast to the creamy mousses. The result is a rich, flavorful cake that combines different chocolate notes to create a heavenly experience.

Ingredients

Scale

Chocolate Sponge Base

  • 1 large egg

  • ¼ cup (50g) granulated sugar

  • ¼ cup (30g) all-purpose flour

  • 1 ½ tablespoons (10g) unsweetened cocoa powder

  • Pinch of salt

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon milk

Dark Chocolate Mousse Layer

  • 4 oz (113g) good-quality dark chocolate (60-70% cacao), finely chopped

  • 1 teaspoon unflavored gelatin

  • 1 ½ tablespoons cold water

  • 1 cup (240ml) cold heavy whipping cream, divided

  • 1–2 tablespoons granulated sugar (optional, adjust to taste)

Milk Chocolate Mousse Layer

  • 4 oz (113g) good-quality milk chocolate, finely chopped

  • 1 teaspoon unflavored gelatin

  • 1 ½ tablespoons cold water

  • 1 cup (240ml) cold heavy whipping cream, divided

White Chocolate Mousse Layer

  • 4 oz (113g) good-quality white chocolate, finely chopped

  • 1 teaspoon unflavored gelatin

  • 1 ½ tablespoons cold water

  • 1 cup (240ml) cold heavy whipping cream, divided

For Garnish (Optional)

  • Chocolate shavings (dark, milk, white mix)

  • Cocoa powder dusting

  • Fresh berries (raspberries are a great pairing)

Equipment

  • 8-inch springform pan OR 8-inch cake ring with acetate liner

  • Parchment paper

  • Electric mixer (handheld or stand)

  • Mixing bowls (several)

  • Small saucepans (or microwave-safe bowls)

  • Whisk

  • Rubber spatula

  • Offset spatula (optional)

Instructions

Step 1: Prepare the Chocolate Sponge Base

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease the bottom of your 8-inch springform pan and line it with parchment paper. If using a cake ring, place it on a parchment-lined baking sheet.

  2. Beat the Egg and Sugar: In a medium bowl, beat the egg and sugar with an electric mixer on high speed for about 5 minutes, until the mixture is pale, thick, and tripled in volume.

  3. Mix Dry Ingredients: Sift together the flour, cocoa powder, and salt.

  4. Fold Dry Ingredients: Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

  5. Add Wet Ingredients: Gently fold in the melted butter and milk.

  6. Bake the Sponge: Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the sponge springs back when lightly touched. Let the sponge cool completely.

Step 2: Prepare the Dark Chocolate Mousse Layer

  1. Bloom Gelatin: Sprinkle 1 teaspoon of gelatin over 1 ½ tablespoons of cold water and let it bloom for 5-10 minutes.

  2. Melt the Dark Chocolate: Place the chopped dark chocolate in a heatproof bowl. Heat ¼ cup of heavy cream until just simmering, then pour it over the chocolate. Stir until the mixture is smooth.

  3. Add Gelatin: Stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.

  4. Whip Cream: In a separate chilled bowl, whip the remaining ¾ cup of cold heavy cream until soft peaks form.

  5. Fold the Cream into Chocolate: Gently fold the whipped cream into the cooled dark chocolate mixture until fully incorporated.

  6. Layer on Sponge: Pour the dark chocolate mousse over the cooled sponge and smooth the top. Chill for 30-60 minutes, or until set.

Step 3: Prepare the Milk Chocolate Mousse Layer

  1. Repeat the Process: Follow the same steps as for the dark chocolate mousse, but use milk chocolate instead. Be sure to cool the mixture before folding in the whipped cream.

  2. Layer the Milk Chocolate Mousse: Pour the milk chocolate mousse over the set dark chocolate layer. Chill for at least 30-60 minutes.

Step 4: Prepare the White Chocolate Mousse Layer

  1. Repeat the Process Again: For the white chocolate mousse, use the same steps. Be careful not to overheat the white chocolate, as it melts at a lower temperature.

  2. Layer the White Chocolate Mousse: Pour the white chocolate mousse over the set milk chocolate layer. Chill for at least 6-8 hours, or preferably overnight.

Step 5: Final Chill and Garnish

Once all layers are set, remove the cake from the fridge. Carefully remove the sides of the springform pan or cake ring. Garnish with chocolate shavings, cocoa powder dusting, or fresh berries.

Notes

For the best texture and flavor, use high-quality chocolate for each layer—dark, milk, and white. Chill each mousse layer thoroughly before adding the next to ensure clean, even layers. Want to elevate it further? Garnish with chocolate curls, cocoa powder dusting, or fresh berries just before serving!

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes (for the base, if baked)
  • Category: Dessert
  • Method: Chilling
  • Cuisine: French

Keywords: Triple Chocolate Mousse Cake Recipe

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