Description
This decadent Triple Chocolate Mousse Cake features rich layers of bittersweet chocolate cake topped with luxuriously smooth semi-sweet and white chocolate mousses. Perfectly balanced with hints of espresso and vanilla, this elegant dessert makes an impressive treat for any chocolate lover. The multi-textured cake is baked and then layered with creamy mousses, chilled to set into a stunning and indulgent finish.
Ingredients
Scale
Cake
- 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 dark brown sugar
- 2 tablespoons unsweetened cocoa powder
- 5 tablespoons hot water
- 3 large eggs
Semi-Sweet Chocolate Mousse
- 7 oz semi-sweet chocolate, chopped
- 1.5 cups cold heavy whipping cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
White Chocolate Mousse
- 6 oz white chocolate, chopped
- 1.5 cups cold heavy whipping cream
- 1 teaspoon powdered gelatin
- 1 tablespoon water
Instructions
- Preheat and melt: 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.
- Prepare cake batter: In a mixing bowl, whisk together the eggs, brown sugar, and salt until thick and pale. Gradually fold in the melted chocolate mixture.
- Add cocoa 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.
- Bake cake: Pour the batter into a prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- Prepare semi-sweet mousse: 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.
- Assemble mousse layer: 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.
- Bloom gelatin and melt white chocolate: Melt the white chocolate in the double boiler. Sprinkle gelatin over water and let it bloom for 5 minutes, then add it to the melted white chocolate and stir until dissolved.
- Prepare white chocolate mousse: Whip the remaining heavy whipping cream until soft peaks form. Gently fold in the melted white chocolate mixture until fully combined.
- Finish and chill: 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.
Notes
- Use room temperature eggs for better mixing and volume.
- The double boiler method is recommended to gently melt chocolate without burning.
- Gelatin must fully bloom and dissolve for mousses to set properly.
- Chill assembled cake overnight for optimal mousse consistency.
- Allow cake to come to room temperature slightly before serving for best flavor.
