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Triple Chocolate Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This decadent Triple Chocolate Mousse Cake combines three layers of luscious dark, milk, and white chocolate mousses on a delicate cocoa-infused cake base. Perfect for special occasions, this no-bake mousse cake requires chilling to achieve its creamy, airy texture and rich chocolate flavor. Each mousse layer is prepared with gelatin for stability and folded with whipped cream for lightness, resulting in an indulgent, crowd-pleasing dessert.

Ingredients

Cake Base

  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Dark Chocolate Mousse

  • 4 oz dark chocolate, chopped
  • ½ cup heavy cream
  • ¼ cup heavy cream, whipped
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon water

Milk Chocolate Mousse

  • 4 oz milk chocolate, chopped
  • ½ cup heavy cream
  • ¼ cup heavy cream, whipped
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon water

White Chocolate Mousse

  • 4 oz white chocolate, chopped
  • ½ cup heavy cream
  • ¼ cup heavy cream, whipped
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon water

Instructions

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. Sift together the all-purpose flour, cocoa powder, baking powder, and salt into a bowl to ensure even mixing and prevent lumps.
  2. Make the Batter: In a large bowl, whisk the eggs and granulated sugar until the mixture becomes fluffy, indicating good aeration. Then, add the melted unsalted butter and vanilla extract, stirring gently to combine. Fold in the sifted dry ingredients carefully to maintain the batter’s lightness.
  3. Bake the Cake Base: Pour the batter into the prepared springform pan and bake in the preheated oven for 12-15 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Remove from the oven and allow the cake base to cool completely before assembling the mousse layers.
  4. Prepare Dark Chocolate Mousse: Bloom the gelatin by sprinkling it over 1 tablespoon of water and letting it sit for 5 minutes. Meanwhile, gently melt the chopped dark chocolate with ½ cup heavy cream over a double boiler or low heat, stirring until smooth. Dissolve the bloomed gelatin in the warm chocolate mixture, then fold in the whipped ¼ cup heavy cream until fully incorporated.
  5. Assemble Dark Chocolate Layer: Spread the dark chocolate mousse evenly over the cooled cake base. Refrigerate for 20 minutes to allow the mousse to set.
  6. Prepare Milk Chocolate Mousse: Repeat the same blooming, melting, dissolving, and folding process using the milk chocolate, ½ cup heavy cream, ¼ cup whipped heavy cream, and gelatin mixture as done for the dark chocolate mousse.
  7. Assemble Milk Chocolate Layer: Spread the milk chocolate mousse evenly over the set dark chocolate mousse layer. Refrigerate for another 20 minutes to set this layer.
  8. Prepare White Chocolate Mousse: Repeat the blooming, melting, dissolving, and folding process using white chocolate and the same quantities of cream and gelatin as the previous mousse layers.
  9. Assemble White Chocolate Layer: Spread the white chocolate mousse layer over the set milk chocolate mousse. Refrigerate the entire cake for at least 4 hours or overnight to fully set and firm up all the mousse layers.
  10. Serve: Prior to serving, run a warm knife gently around the edge of the springform pan to loosen the cake. Remove the pan’s sides carefully. Slice the cake with a sharp knife and garnish with chocolate curls or fresh berries for an elegant presentation. Serve the mousse cake chilled for best texture and flavor.

Notes

  • Ensure all heavy cream used for whipping is cold for best results.
  • Be gentle when folding whipped cream into the chocolate mixture to retain the mousse’s airy texture.
  • The gelatin is key for stability; do not skip it to keep the mousse layers firm.
  • You can substitute unflavored gelatin with agar-agar for a vegetarian alternative, but note the setting properties differ.
  • Allow the cake to chill thoroughly for clean slicing and optimal mousse texture.
  • Use a serrated knife for slicing to avoid compressing the layers.

Find it online: https://slsrecipes.com/triple-chocolate-mousse-cake-recipe-2/