Triple Chocolate Mousse Cake
A deliciously layered dessert combining dark, milk, and white chocolate mousses with a soft chocolate base, perfect for any celebration or as a delightful treat.
Ingredients
For the Cake Base
- 1 cup flour All-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar Packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup hot water or hot coffee Use hot coffee for a richer flavor
For the Mousses
- 100 g dark chocolate Melted
- 100 g milk chocolate Melted
- 100 g white chocolate Melted
- 1 cup cream Divided for mousses
For Decoration
- Grated chocolate, curls, or cocoa powder For topping
Instructions
Preparation of Cake Base
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line it with parchment paper.
- Sift together the flour, cocoa powder, baking powder, and baking soda.
- In a separate bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
- Add the vegetable oil and buttermilk and mix until combined.
- Gradually add the dry ingredients, then slowly add hot water or coffee to achieve a smooth consistency.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool completely.
Preparation of Chocolate Mousses
- For each mousse (dark, milk, white), melt the chocolate slowly using a microwave or double boiler.
- Whip 1/2 cup of cream until soft peaks form.
- Fold the whipped cream into the melted chocolate until smooth and set aside.
Assembling the Cake
- Slice the cooled cake horizontally into 2-3 layers, if desired.
- Spread dark chocolate mousse, then milk chocolate mousse, and finally white chocolate mousse between the layers.
- Chill in the refrigerator for at least 2-3 hours, preferably overnight.
Decoration
- Decorate with chocolate shavings, curls, or cocoa powder.
Notes
Slice with a hot, clean knife for neat edges. Serve chilled or just lightly removed from the fridge for 10–15 minutes to soften. You can also add a thin layer of raspberry jam between layers for a fruity contrast.