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Finished Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake

Alva
Indulge in the rich flavors of Triple Chocolate Mousse Cake! 🍫 A decadent dessert that layers dark, milk, and white chocolate for pure bliss.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 450 kcal

Equipment

  • 1 8-inch round cake pan Greased and lined with parchment paper.
  • 1 Mixing bowl For mixing ingredients.
  • 1 Whisk For whipping cream.
  • 1 spatula For smoothing mousse layers.
  • 1 Microwave For melting chocolate.

Ingredients
  

Chocolate

  • 6 ounces Dark Chocolate High-quality (70% cocoa) for deep flavor.
  • 4 ounces Milk Chocolate Adds sweetness and creaminess.
  • 4 ounces White Chocolate Contributes a smooth texture.

Cream and Eggs

  • 2 cups Heavy Cream Essential for mousse consistency.
  • 1/2 cup Granulated Sugar Balances bitterness of dark chocolate.
  • 4 large Eggs Separated for airy mousse layers.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 2 tablespoons Cocoa Powder Intensifies chocolate experience.
  • 1 tablespoon Unflavored Gelatin Helps stabilize the mousse.

Dairy Alternatives

  • as needed Coconut Cream or Almond Milk-based Cream For a dairy-free option.

Instructions
 

Prepare the Cake Base

  • Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

Mix the Batter

  • Melt 4 ounces of dark chocolate with ½ cup of unsalted butter. Stir until smooth. Add 1 cup of sugar and 3 large eggs, mixing well. Fold in ½ cup of all-purpose flour and ¼ cup of cocoa powder until just combined.

Bake the Cake

  • Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack.

Prepare the Chocolate Mousses

  • Melt 4 ounces of milk chocolate and 4 ounces of white chocolate in separate bowls. Set aside to cool slightly.

Whip the Cream

  • In a large bowl, whip 2 cups of heavy cream until soft peaks form. Be careful not to over-whip.

Combine for Mousse

  • For each chocolate type, fold in ⅓ of the whipped cream into the melted chocolate until smooth.

Layer the Mousse

  • Once the cake is completely cool, spread the dark chocolate mousse over the top, followed by the milk chocolate mousse, and finally the white chocolate mousse.

Chill

  • Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.

Serve

  • Garnish with chocolate shavings or fresh berries before serving. Slice and enjoy!

Video

Keyword Chocolate Mousse Cake