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Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake is a chocolate lover's dream! Indulge in layers of rich chocolate mousse for an unforgettable dessert experience.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Decadent, Mousse
Servings: 8 servings

Ingredients

  • 6 tablespoons butter cubed
  • 7 oz bittersweet chocolate chopped
  • 1 teaspoon espresso powder
  • 1.5 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar (dark)
  • 2 tablespoons unsweetened cocoa powder
  • 5 tablespoons hot water
  • 7 oz semi-sweet chocolate chopped
  • 1.5 cups cold heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon powdered gelatin
  • 1 tablespoon water
  • 6 oz white chocolate chopped
  • 1.5 cups cold heavy whipping cream

Instructions

  • Preheat your oven to 350°F (175°C). In a double boiler, melt the bittersweet chocolate and butter together, stirring until smooth. Remove from heat and stir in the espresso powder and vanilla extract. Allow to cool slightly.
  • In a mixing bowl, whisk together the eggs, brown sugar, and salt until thick and pale. Gradually fold in the melted chocolate mixture.
  • In a separate bowl, mix the cocoa powder with hot water until smooth. Gently fold this into the chocolate-egg mixture until well combined.
  • Pour the batter into a prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely in the pan.
  • Melt the semi-sweet chocolate using the double boiler method. In a mixing bowl, whip the cold heavy whipping cream until soft peaks form. In another bowl, combine granulated sugar, salt, and melted chocolate. Fold in the whipped cream until blended.
  • Once the cake has cooled, spread the semi-sweet chocolate mousse evenly over the top. Chill in the refrigerator while preparing the white chocolate mousse.
  • Melt the white chocolate in the double boiler. Sprinkle gelatin over water and let it bloom, then add it to the melted white chocolate and stir until dissolved.
  • Whip the remaining heavy whipping cream until soft peaks form. Gently fold in the melted white chocolate mixture until fully combined.
  • Pour the white chocolate mousse over the semi-sweet chocolate mousse layer. Smooth the top and refrigerate for at least 4 hours or overnight for best results.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Double Boiler
  • Spatula
  • 8-inch Round Cake Pan
  • Parchment Paper

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • This cake can be made a day in advance for enhanced flavor.
  • For gluten-free, use gluten-free cake flour.
  • Experiment with different types of chocolate for varied sweetness.
  • Be gentle when folding in whipped cream for a smooth mousse.