Description
Indulge in the luxurious layers of this Triple Chocolate Mousse Cake. A rich, decadent dessert featuring a trio of velvety chocolate mousse layers—dark, milk, and white chocolate—each offering a unique flavor. Perfect for special occasions like birthdays or dinner parties, this cake is sure to impress chocolate lovers!
Ingredients
Scale
For the Cake Layer:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup boiling water
For the Dark Chocolate Mousse:
- 1 cup heavy cream
- 4 oz dark chocolate (70% cocoa), chopped
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Milk Chocolate Mousse:
- 1 cup heavy cream
- 4 oz milk chocolate, chopped
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the White Chocolate Mousse:
- 1 cup heavy cream
- 4 oz white chocolate, chopped
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For Decoration (optional):
- Shaved chocolate or cocoa powder
- Fresh berries (raspberries, strawberries) for topping
Instructions
- Make the Cake Layer:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with milk, until smooth. Stir in the boiling water until the batter is thin.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Make the Dark Chocolate Mousse:
- In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just starts to simmer.
- Pour the hot cream over the chopped dark chocolate and stir until smooth and glossy.
- Let the chocolate mixture cool to room temperature, then fold in the remaining 1/2 cup whipped cream, powdered sugar, and vanilla extract.
- Refrigerate the mousse for about 30 minutes to set.
- Make the Milk Chocolate Mousse:
- Repeat the same process as the dark chocolate mousse, using milk chocolate instead. Allow it to cool and set in the refrigerator.
- Make the White Chocolate Mousse:
- Repeat the same process again for the white chocolate mousse, using white chocolate. Allow it to cool and set in the refrigerator.
- Assemble the Cake:
- Once the cake has cooled, slice it horizontally to create two layers.
- Place the bottom layer of the cake onto a serving platter. Spread the dark chocolate mousse evenly over it, followed by the milk chocolate mousse, then the white chocolate mousse.
- Carefully place the second cake layer on top, and spread the remaining mousse layers evenly over it.
- Decorate and Serve:
- Garnish with shaved chocolate, cocoa powder, or fresh berries as desired.
- Refrigerate the cake for at least 2-3 hours before serving to allow the mousses to set properly.
Notes
- You can use a store-bought chocolate cake mix if you prefer a quicker option for the cake layer.
- The mousse layers can be prepared in advance and kept in the refrigerator until ready to assemble.
- This cake can be decorated with whipped cream and additional chocolate garnishes for an elegant look.
- Prep Time: 45 minutes (excluding cake cooling time)
- Cook Time: 30-35 minutes for the cake
- Category: Dessert, Cake
- Method: Baking, Whisking
- Cuisine: American, European-inspired (Chocolate Cake)