Description
This Triple Chocolate Mousse Cake is a decadent dessert that features three layers of pure chocolate bliss—each more indulgent than the last. The rich, moist chocolate cake base is complemented by a creamy semisweet chocolate mousse and topped off with a velvety white chocolate mousse. Perfect for any special occasion or to satisfy those chocolate cravings, this cake is sure to impress.
Ingredients
For the Cake:
- 10 oz high-quality semisweet chocolate (chopped)
- 4 large eggs (room temperature)
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup butter (softened at room temperature)
For Chocolate Mousse Layer:
- 10 oz high-quality semisweet chocolate (chopped)
- 1 ½ cups heavy whipping cream
- 1 teaspoon unflavored gelatin
- 2 tablespoons cool water
For White Chocolate Mousse Layer:
- 7 oz high-quality white chocolate (chopped)
- 1 ½ cups heavy whipping cream
- 1 teaspoon unflavored gelatin
- 1 tablespoon cool water
Instructions
1. Prepare the Cake Base:
- Preheat the oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with parchment paper.
- For a moist cake, wrap the pan in aluminum foil and place it in a larger pan with hot water (for a water bath).
- Melt the semisweet chocolate on low heat in a double boiler or microwave.
- In a separate bowl, whisk egg whites and sugar until fluffy, then gradually increase speed and beat until soft peaks form.
- Stir melted butter into the chocolate and whisk in egg yolks.
- Gently combine the chocolate mixture with the meringue, then pour the batter into the prepared pan.
- Bake for 28 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the cake cool completely in the pan.
2. Prepare the Chocolate Mousse Layer:
- Dissolve gelatin in cool water.
- In a saucepan, heat the semisweet chocolate and whipping cream until smooth.
- Stir in the dissolved gelatin and let the mixture cool to room temperature.
- Whip the heavy cream to soft peaks, then gently fold it into the chocolate mixture.
- Chill the mousse until firm, about 2 hours.
3. Prepare the White Chocolate Mousse Layer:
- Dissolve gelatin in cool water.
- In a saucepan, heat the white chocolate and whipping cream until smooth.
- Stir in the dissolved gelatin and let the mixture cool to room temperature.
- Whip the heavy cream to soft peaks, then gently fold it into the white chocolate mixture.
- Chill the mousse until firm, about 2 hours.
4. Assemble the Cake:
- Once the cake base is cooled, invert it onto a serving platter.
- Spread the chocolate mousse evenly over the cake.
- Add the white chocolate mousse layer on top.
- Refrigerate the assembled cake for 4 hours or until the mousse layers are set.
Notes
- Berry Options: Substitute raspberry jam with strawberry or blueberry jam for a different fruit flavor.
- Chocolate Ganache: Instead of sour cream frosting, top with a rich chocolate ganache for a more indulgent finish.
- Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert, Cake
- Method: Baking, Chilling
- Cuisine: International, Chocolate Lovers
