Decadent Triple Chocolate Mousse Cake
This luscious triple chocolate mousse cake features layers of dark, milk, and white chocolate mousse over a rich chocolate base, perfect for any celebration.
Servings 10 servings
Calories 350kcal
Ingredients
For the Cake Base
- 200 g dark chocolate (60–70%), chopped Use good quality for deep flavor.
- 100 g unsalted butter Softens the cake base.
- 100 g sugar Regular granulated is perfect.
- 3 large eggs Room temperature eggs blend best.
- 1 tsp vanilla extract Enhances the flavor.
- 1 pinch salt Brings out the chocolate notes.
For the Milk Chocolate Mousse
- 200 g milk chocolate, chopped
- 250 ml cold heavy cream Essential for mousse texture.
- 1 tsp gelatin + 1 tbsp water (optional) Helps create sturdy layers.
For the White Chocolate Mousse
- 200 g white chocolate, chopped Adds sweetness to the layer.
For the Dark Chocolate Glaze (Optional)
- 100 g dark chocolate (optional, for glaze) For a glossy finish.
- 100 ml heavy cream (for glaze) Makes glaze silky.
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line the bottom of a springform pan with baking paper.
- Melt dark chocolate with butter and let it cool slightly. Whisk in sugar, then eggs one at a time, vanilla, and salt.
- Pour the mixture into the pan and bake for 20–25 minutes until set, but still fudgy.
- Cool in the pan completely before adding mousse.
Milk Chocolate Mousse
- If using gelatin, bloom it in cold water, then gently melt. Melt the milk chocolate and let it cool slightly.
- Whip cream to soft peaks, then gently fold it into the cooled milk chocolate (with gelatin, if using).
- Pour the milk chocolate mousse over the cooled base and chill for 30–60 minutes.
White Chocolate Mousse
- Melt the white chocolate and let it cool slightly. Repeat the folding method with whipped cream.
- Gently add white chocolate mousse on top of the milk chocolate layer and chill the whole cake for 4–6 hours or overnight.
Dark Chocolate Glaze
- Melt dark chocolate with heavy cream for the glaze. Cool slightly and pour over the chilled cake.
- Unmold the cake and decorate with chocolate curls or cocoa powder.
Notes
Chill each layer thoroughly to keep layers neat. Use high-quality chocolate for the best results.
