Description
Indulge in a decadent triple chocolate mousse cake that’s sure to impress! This rich and creamy dessert features layers of chocolate mousse made with dark, milk, and white chocolate, all atop a fudgy chocolate cake base. Perfect for special occasions or a luxurious treat.
Ingredients
Scale
- For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
- For the Dark Chocolate Mousse:
- 6 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup heavy cream, whipped to soft peaks
- For the Milk Chocolate Mousse:
- 6 ounces milk chocolate, chopped
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup heavy cream, whipped to soft peaks
- For the White Chocolate Mousse:
- 6 ounces white chocolate, chopped
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup heavy cream, whipped to soft peaks
- For Decoration (Optional):
- Chocolate shavings
- Fresh berries
Instructions
- Make the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together sugars, egg, buttermilk, oil, and vanilla. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in hot coffee.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the Dark Chocolate Mousse: Melt dark chocolate in a heatproof bowl set over a simmering pot of water or in the microwave. Let cool slightly.
- In a saucepan, heat 1/2 cup heavy cream until simmering. In a separate bowl, whisk together egg yolks, sugar, and salt. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not boil.
- Remove from heat and whisk into the melted chocolate. Fold in whipped cream.
- Make the Milk Chocolate Mousse: Repeat steps 4 and 5 using milk chocolate.
- Make the White Chocolate Mousse: Repeat steps 4 and 5 using white chocolate.
- Assemble the Cake: Place the cooled cake on a serving plate. Spread the dark chocolate mousse evenly over the cake. Refrigerate for 30 minutes.
- Spread the milk chocolate mousse over the dark chocolate mousse layer. Refrigerate for another 30 minutes.
- Finally, spread the white chocolate mousse over the milk chocolate layer. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
- Decorate and Serve: Before serving, decorate with chocolate shavings and fresh berries, if desired. Slice and enjoy!
Notes
- For a smoother mousse, use high-quality chocolate.
- Ensure the cake is completely cooled before assembling the mousse layers.
- You can adjust the sweetness by adding more or less sugar to the mousse.
- The cake can be made a day ahead. Store in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 150mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 50g
- Protein: 8g