Decadent Triple Chocolate Mousse Cake

Decadent Triple Chocolate Mousse Cake

Decadent Triple Chocolate Mousse Cake is a showstopping dessert that layers rich chocolate flavor in three irresistible forms. It begins with a moist chocolate cake base, topped by a silky dark chocolate mousse, followed by a luscious milk chocolate mousse, and finished with a light, airy white chocolate mousse. Each layer melts smoothly into the next, creating a perfect harmony of textures and intensities. Beautifully topped with chocolate shavings or ganache, this elegant cake is ideal for celebrations, special occasions, or anytime you want to impress with a truly luxurious treat.

Time:

• Prep: 45 minutes

• Chill: 4–6 hours or overnight

• Serves: 10–12

Ingredients:

For the Chocolate Cake Base:

• 1/2 cup (60g) all-purpose flour

• 1/4 cup (25g) unsweetened cocoa powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup (100g) sugar

• 1/4 cup (60ml) vegetable oil

• 1/2 cup (120ml) buttermilk

• 1 egg

• 1/2 tsp vanilla extract

For the Dark Chocolate Mousse:

• 4 oz (115g) dark chocolate, chopped

• 3/4 cup (180ml) heavy cream

• 1/2 tsp vanilla extract

• 1/2 tsp gelatin + 1 tbsp cold water

For the Milk Chocolate Mousse:

• 4 oz (115g) milk chocolate, chopped

• 3/4 cup (180ml) heavy cream

• 1/2 tsp gelatin + 1 tbsp cold water

For the White Chocolate Mousse:

• 4 oz (115g) white chocolate, chopped

• 3/4 cup (180ml) heavy cream

• 1/2 tsp gelatin + 1 tbsp cold water

Instructions:

1. Make the Cake Base:

1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.

2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In another bowl, whisk sugar, oil, buttermilk, egg, and vanilla.

4. Combine wet and dry ingredients. Mix until just combined.

5. Pour into the pan and bake for 15–18 minutes or until a toothpick comes out clean.

6. Let cool completely in the pan.

2. Make the Dark Chocolate Mousse Layer:

1. Sprinkle gelatin over cold water; let sit 5 minutes.

2. Melt dark chocolate until smooth (microwave or double boiler).

3. Heat 2 tbsp of the cream and dissolve gelatin into it.

4. Stir gelatin mixture and vanilla into the melted chocolate.

5. Whip remaining cream until soft peaks form, then gently fold into chocolate.

6. Spread over cooled cake base and refrigerate for 30–45 minutes.

3. Repeat for Milk Chocolate Mousse Layer:

• Use the same method as above with milk chocolate.

• Pour over the dark chocolate layer and refrigerate another 30–45 minutes.

4. Repeat for White Chocolate Mousse Layer:

• Use the same method with white chocolate.

• Pour over the milk chocolate layer and refrigerate for at least 4 hours or overnight.

To Serve:

• Run a warm knife around the inside edge of the springform before releasing.