Description
Indulge in this decadent Triple Chocolate Mousse Cake with layers of dark and milk chocolate mousse, a moist cocoa cake base, and a glossy chocolate glaze. Perfect for chocolate enthusiasts and special occasions!
Ingredients
Units
Scale
For the Cake Base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened 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
For the Mousse Layers:
- 200g dark chocolate, chopped
- 200g milk chocolate, chopped
- 600ml heavy cream, divided
- 2 tsp unflavored gelatin powder
- 4 tbsp water
For the Chocolate Glaze:
- 100g dark chocolate, chopped
- 100ml heavy cream
For Decoration:
- Chocolate curls or shavings
- Fresh mint leaves
Instructions
- Prepare the Cake Base:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla extract, mixing well.
- Gradually mix in the dry ingredients, alternating with milk, until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes. Allow the cake to cool completely.
- Prepare the Dark Chocolate Mousse:
- Bloom 1 tsp gelatin in 2 tbsp water. Melt dark chocolate in a heatproof bowl over simmering water.
- Heat half of the cream (300ml) until warm and stir in the dissolved gelatin. Add this to the melted dark chocolate and mix well.
- Cool slightly, then fold in the whipped remaining cream (300ml). Spread over the cooled cake base and refrigerate for 1 hour.
- Prepare the Milk Chocolate Mousse:
- Repeat the process with milk chocolate and the remaining gelatin and cream. Spread over the dark chocolate layer and refrigerate for 1 more hour.
- Prepare the Chocolate Glaze:
- Heat the cream over low heat until warm, then pour over the chopped dark chocolate. Stir until smooth and glossy.
- Pour the glaze over the chilled cake, letting it drip down the sides.
- Decorate and Serve:
- Garnish the cake with chocolate curls or shavings and fresh mint leaves.
- Chill the cake for at least 4 hours or overnight before slicing and serving.
Notes
- Gelatin Tips: Ensure the gelatin is fully dissolved in the cream to avoid lumps in the mousse.
- Chilling Time: Allow ample time for each mousse layer to set before adding the next.
- Storage: Store the cake in the refrigerator for up to 3 days.
