Here’s a decadent recipe for a Triple Chocolate Mousse Cake, combining three layers of rich chocolate mousse—dark, milk, and white chocolate—all in one cake. This is the ultimate indulgence for any chocolate lover!
Ingredients:
For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 4 oz dark chocolate, chopped (optional for extra richness)
For the Dark Chocolate Mousse:
- 4 oz dark chocolate (70% cocoa), chopped
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
For the Milk Chocolate Mousse:
- 4 oz milk chocolate, chopped
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
For the White Chocolate Mousse:
- 4 oz white chocolate, chopped
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch springform pan or line it with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, milk, oil, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Stir in the boiling water (the batter will be thin).
- Optionally, melt the dark chocolate and add it to the batter for extra richness.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan, then remove it from the pan and set it aside.
2. Make the Dark Chocolate Mousse:
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in short bursts, stirring in between, until smooth.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the melted dark chocolate into the whipped cream until fully combined. Set aside in the refrigerator to firm up slightly.
3. Make the Milk Chocolate Mousse:
- Melt the milk chocolate using the same method as for the dark chocolate.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold in the melted milk chocolate gently until smooth. Refrigerate until ready to layer.
4. Make the White Chocolate Mousse:
- Melt the white chocolate in a heatproof bowl over simmering water or in the microwave.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold in the melted white chocolate until smooth and refrigerate until needed.
5. Assemble the Cake:
- Place the cooled chocolate cake on a serving plate or the base of a springform pan.
- Spread the dark chocolate mousse evenly over the cake, smoothing the top.
- Next, spread the milk chocolate mousse over the dark chocolate layer.
- Finally, spread the white chocolate mousse over the milk chocolate layer.
- Refrigerate the cake for at least 4 hours or overnight for best results, allowing the mousse layers to set and firm up.
6. Serve:
- Before serving, garnish the cake with chocolate shavings, cocoa powder, or fresh berries if desired.
- Slice carefully to reveal the three distinct layers of mousse!
Tips:
- Optional add-ins: You can add a bit of liqueur like Grand Marnier or Kahlúa to the mousse layers for a flavor kick.
- Chocolate choice: For the chocolate cake, feel free to use a mix of dark, milk, or even white chocolate for a richer or lighter flavor, depending on your preferences.
- Storage: The cake will keep in the fridge for up to 3 days, and it can be made a day or two in advance.
This Triple Chocolate Mousse Cake is a showstopper dessert perfect for special occasions or when you just want to indulge in some luxurious chocolate goodness!
