Description
Experience rich, creamy decadence with this Triple Chocolate Mousse Cake featuring three luscious layers of bittersweet, milk, and white chocolate mousse atop a tender chocolate cake base. Perfect for special occasions or indulgent treats, this cake offers a harmonious blend of light airy texture and intense chocolate flavor that will delight chocolate lovers with every bite.
Ingredients
Scale
Cake Base Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, separated
- 1 tsp vanilla extract
Chocolate Mousse Ingredients
- 100g bittersweet chocolate
- 100g milk chocolate
- 100g white chocolate
- 1 1/2 cups heavy cream
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the softened butter, sugar, and egg yolks until pale and fluffy. Gradually add the dry ingredients and vanilla extract to the butter mixture, mixing until combined. In another clean bowl, whisk egg whites until stiff peaks form, then gently fold them into the batter. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the Chocolate Mousses: Divide the bittersweet, milk, and white chocolate each into separate heatproof bowls. Melt the chocolates gently over a double boiler or in short bursts in the microwave, stirring until smooth. Whip the heavy cream until soft peaks form. In another bowl, combine egg whites and sugar and beat until glossy meringue forms. For each type of chocolate, start by mixing the melted chocolate with the corresponding egg yolks. Then fold in the whipped cream gently, followed by the meringue to create three light mousses.
- Assemble the Cake: If desired, slice the cooled cake horizontally to create even layers. Spread the dark chocolate mousse evenly over the cake base and refrigerate for about 15-20 minutes to set. Next, layer the milk chocolate mousse over the dark layer, followed by the white chocolate mousse on top, smoothing each layer carefully to keep them distinct and clean.
- Chill and Set: Cover and refrigerate the fully assembled cake for at least 4 hours or preferably overnight to allow the mousse layers to firm up and the flavors to meld perfectly.
Notes
- Use high-quality chocolate for best flavor and smooth mousse layers.
- Melt chocolate gently to prevent seizing and ensure a glossy texture.
- Whip cream to soft peaks to maintain lightness in mousse layers.
- Fold ingredients carefully to preserve airy texture and avoid deflating the mousse.
- Allow ample chilling time for the cake to set fully and achieve the best texture.
- Use a sharp knife warmed in hot water and wiped clean between slices for perfect cutting.
- Gluten-free option: substitute all-purpose flour with almond flour or gluten-free blend.
- Vegan version: use plant-based chocolate, coconut cream, and aquafaba instead of heavy cream and eggs.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
Keywords: triple chocolate mousse cake, chocolate mousse, layered cake, chocolate dessert, mousse cake