Decadent Triple Chocolate Mousse Cake
This impressive cake features layers of fudgy dark chocolate base, rich milk chocolate mousse, and creamy white chocolate mousse, perfect for special occasions.
Ingredients
For the chocolate base
- 200 g dark chocolate (60–70%), chopped Use high-quality chocolate for best flavor.
- 100 g unsalted butter
- 100 g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 pinch salt
For the milk chocolate mousse
- 200 g milk chocolate, chopped
- 250 ml heavy cream (cold)
- 1 tsp gelatin (optional for extra stability) Bloom in cold water and melt gently.
- 1 tbsp water
For the white chocolate mousse
- 200 g white chocolate, chopped
For the optional chocolate glaze
- 100 g dark chocolate Use for glazing the cake.
- 100 ml heavy cream Use for glazing.
Instructions
Baking the base
- Preheat oven to 175°C (350°F). Line the bottom of a springform pan with baking paper.
- Melt dark chocolate and butter together (use a double boiler or microwave). Let cool slightly.
- Whisk in sugar, then add eggs one at a time. Stir in vanilla and a pinch of salt until smooth.
- Pour the batter into the prepared pan and bake for 20–25 minutes, until set but still fudgy in the center. Let the base cool completely in the pan.
Preparing the milk chocolate mousse
- If using gelatin, bloom it in cold water, then melt gently.
- Melt milk chocolate and let it cool a little.
- Whip 250 ml heavy cream to soft peaks.
- Fold whipped cream into the milk chocolate, and fold in melted gelatin now if using.
- Pour this mousse over the cooled base, smooth the top, and refrigerate for 30–60 minutes to set.
Preparing the white chocolate mousse
- Repeat the same method with 200 g white chocolate.
- Once the milk chocolate layer is set, pour the white chocolate mousse on top, smooth, and chill the whole cake for at least 4–6 hours or overnight.
Optional chocolate glaze
- Gently melt 100 g dark chocolate with 100 ml heavy cream and pour over the chilled cake, letting it drip down the sides.
- Carefully remove the cake from the pan. Use a hot knife to slice cleanly if needed.
Notes
For best results, chill the base fully before adding mousse. Whip cream to soft peaks to ensure light mousse. Store in the fridge up to 4 days or freeze slices individually for longer storage.