Triple Layer Chocolate Mousse Cake
Indulge in pure decadence with this Triple Layer Chocolate Mousse Cake, a dessert that marries rich flavors with stunning presentation. Featuring a moist, chocolate-infused cake layer as the base, it’s crowned with two luscious mousse layers—one dark chocolate and one white chocolate—each delicately airy yet luxuriously creamy. Using premium ingredients like 70% dark chocolate and velvety heavy cream, this show-stopping treat is perfect for special occasions or as a centerpiece for any gathering. Topped with optional garnishes of shaved chocolate or cocoa powder, it not only tastes divine but looks irresistibly elegant. With just a bit of hands-on effort and overnight chilling, you’ll create a dessert masterpiece that serves up to 12 guests in style. Whether you’re hosting or simply treating yourself, this layered chocolate mousse cake is guaranteed to impress.
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Ingredients
- 125 grams All-purpose flour
- 30 grams Cocoa powder
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 120 milliliters Milk
- 60 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 120 milliliters Boiling water
- 200 grams Dark chocolate (70% cocoa, chopped)
- 240 milliliters Heavy cream (for dark chocolate mousse)
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 200 grams White chocolate (chopped)
- 240 milliliters Heavy cream (for white chocolate mousse)
- 1 to taste Optional: Shaved chocolate or cocoa powder (for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease and line the bottom of a 9-inch springform pan with parchment paper.
Step 2
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients, then mix until smooth. Gradually stir in the boiling water until well incorporated (the batter will be thin).
Step 4
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Step 5
For the dark chocolate mousse, sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 5 minutes.
Step 6
Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 30-second increments. Set aside to cool slightly.
Step 7
In a saucepan over low heat, warm 60 milliliters of the heavy cream and stir in the bloomed gelatin until fully dissolved. Mix this into the melted chocolate.
Step 8
Whip the remaining heavy cream to soft peaks, then gently fold it into the chocolate mixture until smooth and airy.
Step 9
Spread the dark chocolate mousse over the cooled cake in the springform pan, smoothing it out with a spatula. Refrigerate for 1 hour to set.
Step 10
For the white chocolate mousse, repeat the same process as the dark chocolate mousse. Melt the white chocolate, bloom the gelatin in cold water, dissolve gelatin in warmed cream, and fold whipped cream into the chocolate mixture.
Step 11
Spread the white chocolate mousse over the dark chocolate layer, smoothing it out evenly. Refrigerate the cake for at least 4 hours, or overnight, to set completely.
Step 12
To serve, remove the springform pan and garnish the top of the cake with shaved chocolate or a dusting of cocoa powder, if desired.
Step 13
Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1471.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5686.9 |
| Total Fat 393.1g | 0% |
| Saturated Fat 212.2g | 0% |
| Polyunsaturated Fat 36.3g | |
| Cholesterol 856.7mg | 0% |
| Sodium 2187.5mg | 0% |
| Total Carbohydrate 498.2g | 0% |
| Dietary Fiber 37.0g | 0% |
| Total Sugars 338.6g | |
| Protein 69.9g | 0% |
| Vitamin D 204.2IU | 0% |
| Calcium 1105.1mg | 0% |
| Iron 35.3mg | 0% |
| Potassium 3144.6mg | 0% |
Source of Calories