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Triple Chocolate Mousse Cake - piece

Triple Chocolate Mousse Cake

Lili HarmonLili Harmon
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Cuisine French
Servings 12 5
Calories 480 kcal

Equipment

  • 9-inch springform pan
  • 3 Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Double boiler or a heatproof bowl over a saucepan
  • Offset spatula or cake scraper
  • Measuring cups and spoons
  • Parchment paper

Ingredients
  

For the Chocolate Sponge Base

  • 1/2 cup all-purpose flour 60g
  • 1/4 cup cocoa powder 25g
  • 1/2 tbsp baking powder
  • 1/4 tbsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar 100g
  • 1/4 cup unsalted butter, melted 60g
  • 1 tbsp vanilla extract

Instructions
 

  • Prepare the Chocolate Sponge Base:
    Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.
    In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    In a separate large bowl, beat the eggs and sugar using a hand mixer until pale and thick (about 3-4 minutes).
    Gently fold in the dry ingredients, followed by the melted butter and vanilla extract, until well combined.
    Pour the batter into the prepared pan, smooth the top, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
    Allow the sponge to cool completely in the pan.
    Prepare the Chocolate Sponge Base - Triple Chocolate Mousse Cake
  • Make the Dark Chocolate Mousse:
    Melt the dark chocolate using a double boiler or microwave in 30-second intervals. Let it cool slightly.
    Whip 1/2 cup of heavy cream until soft peaks form, then fold in the powdered sugar.
    Slowly mix the cooled chocolate into the whipped cream until smooth.
    Spread the dark chocolate mousse evenly over the cooled sponge base and refrigerate while preparing the next layer.
    Make the Dark Chocolate Mousse - Triple Chocolate Mousse Cake
  • Make the Milk Chocolate Mousse:
    Melt the milk chocolate using a double boiler or microwave. Let it cool slightly.
    Whip 1/2 cup of heavy cream until soft peaks form, then fold in the powdered sugar.
    Gently fold the melted milk chocolate into the whipped cream until combined.
    Spread the milk chocolate mousse over the dark chocolate layer and refrigerate.
  • Make the White Chocolate Mousse:
    Melt the white chocolate using a double boiler or microwave. Allow it to cool slightly.
    Whip the remaining 1/2 cup of heavy cream until soft peaks form, then fold in the powdered sugar.
    Carefully fold the cooled white chocolate into the whipped cream.
    Spread the white chocolate mousse over the milk chocolate layer.
    Make the White Chocolate Mousse - Triple Chocolate Mousse Cake
  • Chill the Cake:
    Cover the cake with plastic wrap and refrigerate for at least 4-5 hours or overnight, allowing the layers to set.
    Chill the Cake in the fridge - Triple Chocolate Mousse Cake recipe
  • Serve:
    Once fully set, carefully remove the cake from the springform pan.
    Smooth the edges with an offset spatula if needed. Optionally, dust with cocoa powder or top with chocolate shavings.
    Slice and serve chilled.
    Serving - Ultimate Triple Chocolate Mousse Cake Recipe - 101 Guide

Video

Notes

  • Chocolate Temperature: Ensure the melted chocolate cools slightly before mixing with the whipped cream to prevent it from deflating.
  • Whipping Cream: Be careful not to overwhip the cream, as it can become grainy. Soft peaks are ideal for creating light and airy mousse layers.
  • Chilling Time: For best results, allow the cake to chill overnight for the mousse layers to firm up perfectly.
 
  • Calories: 480
  • Carbohydrates: 37g
  • Protein: 6g
  • Fat: 35g
  • Saturated Fat: 22g
  • Sugar: 29g
Keyword Chocolate, Desert, Easy Recipe, Quick Recipe