Triple Chocolate Mousse Cake
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Recipe Intro From vykhuefoodstylist
To make this recipe, you will need a round cake pan that is 18 centimeters / 7 inches in diameter and a cake mold that is 14 centimeters / 5.5 inches in diameter.
Who doesn't love chocolate? This gorgeous layered cake isn't for those on a diet, but you can reduce the sugar if you like.
In the recipe, instead of using a toasted base like I did, you can use finely ground cookies and mix in butter.
Want more recipes with chocolate? Check out this Chocolate Olive Oil & Nut Cake and this Passion Fruit Brownie Trifle.
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Recipe Card
Cake
ingredients
- 1 egg
- 40 grams sugar
- 2 grams vanilla
- 50 ml cooking oil
- 60 ml milk
- 70 grams cake flour
- 15 grams cocoa powder
- 2 grams baking powder
Whipped Mousse Base
ingredients
- 450 ml whipping cream
- 100 grams sugar
Dark Chocolate Mousse
ingredients
- 80 grams dark chocolate
- 60 ml milk
- 2 grams gelatin
- 150 ml whipped mousse base
Milk Chocolate Mousse
ingredients
- 40 grams dark chocolate
- 40 grams milk chocolate
- 60 ml milk
- 2 grams gelatin
- 150 ml whipped mousse base
White Chocolate Mousse
ingredients
- 80 ml white chocolate
- 60 ml milk
- 2 grams gelatin
- 150 ml whipped mousse base
Topping
ingredients
- 80 grams melted dark chocolate
Bake the Cake
Method
Step 1
Preheat oven to 180°C / 355°F.
Step 2
Add the wet ingredients to a bowl and mix to combine.
Step 3
Stir in the sugar.
Step 4
Sift the cake flour, cocoa powder, and baking powder into the mixture. Mix to combine.
Step 5
Bake for 15-20 minutes.
Make the Whipped Mousse Base
Step 1
Use a large bowl to whip the whipping until soft and divide into 3 portions (150ml/part). Refrigerate 2 portions, leaving 1 portion aside to prepare the first mousse.
Make the Dark Chocolate Mousse
Step 1
Heat dark chocolate and fresh milk in a water bath. If using leaf gelatin, soak for 7-10 minutes and add to the warm dark chocolate mixture and stir.
Step 2
Mix 150g of whipping into the finished chocolate mixture.
Step 3
Place the mousse on the cake base and refrigerate for at least 20-30 minutes before adding the Milk Chocolate Mousse and White Chocolate Mousse.
Make the Milk Chocolate Mousse
Step 1
Using the same steps as the Dark Chocolate Mousse (using both the milk and dark chocolate), prepare the Milk Chocolate Mousse.
Step 2
Place the mousse atop the Dark Chocolate Mousse layer and refrigerate for at least 20-30 minutes before adding the White Chocolate Mousse.
Make the White Chocolate Mousse
Step 1
Using the same steps as the previous 2 mousses (just using white chocolate), prepare the White Chocolate Mousse.
Step 2
Place this mousse atop the Milk Chocolate Mousse layer and refrigerate for at least 20-30 minutes.
Topping
Step 1
Melt the dark chocolate. Drizzle it over the top of the cake. Let sit for 30 minutes before serving.