Triple Chocolate Mousse Cake

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Description:
An elegant and decadent dessert made with three luscious layers: rich dark chocolate cake on the bottom, smooth milk chocolate mousse in the middle, and airy white chocolate mousse on top. Perfect for celebrations or whenever you want to impress.

Origin:
Triple Chocolate Mousse Cake has French patisserie roots, often seen in upscale bakeries and fine dining restaurants. It’s a layered showcase of chocolate in varying intensities and textures, making it a classic in modern pastry arts.

Ingredients Quantity:

For the Chocolate Cake Base

  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg
  • ½ tsp vanilla extract
  • ¼ cup hot water or hot coffee

For the Milk Chocolate Mousse Layer

  • 6 oz milk chocolate, chopped
  • 1 cup heavy whipping cream (cold)
  • 1 tsp unflavored gelatin
  • 1 tbsp cold water

For the White Chocolate Mousse Layer

  • 6 oz white chocolate, chopped
  • 1 cup heavy whipping cream (cold)
  • 1 tsp unflavored gelatin
  • 1 tbsp cold water

Ingredients Optional:

  • 1 tsp espresso powder in cake base to enhance chocolate flavor
  • Chocolate curls or cocoa powder for garnish
  • 1 tbsp liqueur (like Kahlúa or Bailey’s) in mousse layers

Instruction:

Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In another bowl, mix buttermilk, oil, egg, and vanilla. Combine wet and dry ingredients, then stir in the hot water or coffee. Pour batter into the pan and bake for 20–22 minutes or until a toothpick comes out clean. Let cool completely in the pan.

To make the milk chocolate mousse, sprinkle gelatin over cold water and let bloom for 5 minutes. Melt the milk chocolate gently in a double boiler or microwave. Heat the bloomed gelatin until dissolved and stir into the melted chocolate. Whip the cream to soft peaks and fold into the cooled chocolate mixture. Spread over the cooled cake in the pan and chill for 30–45 minutes until set.

For the white chocolate mousse, repeat the same method: bloom gelatin, melt white chocolate, stir in gelatin, and fold in whipped cream. Spread this layer over the set milk chocolate mousse and chill the entire cake for at least 4 hours or overnight.

To serve, run a knife around the inside edge of the pan and release the springform. Smooth the sides with a spatula if needed. Garnish with chocolate curls, shavings, or dust with cocoa powder.

Tips for Success:
Use high-quality chocolate for the best texture and flavor. Let each mousse layer set before adding the next. Work gently when folding whipped cream to keep the mousse light. Make ahead and chill overnight for easy slicing.

Recommendation:
Serve chilled with a hot espresso or berry coulis on the side. Great for holidays, dinner parties, or as a romantic dessert. Can be made up to 2 days in advance and stored covered in the fridge.

Nutrition (Per slice, based on 12 slices):
Calories: 410
Fat: 30g
Carbohydrates: 32g
Sugar: 26g
Protein: 5g
Sodium: 100mg

Would you like this adapted for a gluten-free or no-bake version?

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