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Triple Chocolate Mousse Cake

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  • Author: Douaa
  • Total Time: 1 hour 5 minutes
  • Yield: 10–12 slices

Description

This Triple Chocolate Mousse Cake is a show-stopping dessert with layers of moist dark chocolate cake, rich chocolate fudge, silky chocolate mousse, and airy white chocolate mousse. Perfect for celebrations or any special occasion, this decadent layered chocolate cake is a chocoholic’s dream come true.

Ingredients

For the Chocolate Cake:

  • 1/4 cup (56g) unsalted butter, softened

  • 1/2 cup (104g) granulated sugar

  • 1/4 cup (58g) sour cream, at room temperature

  • 1/2 tsp vanilla extract

  • 2 large egg whites, at room temperature

  • 1/2 cup + 2 tbsp (81g) all-purpose flour

  • 1/4 cup + 2 tbsp (43g) Hershey’s special dark cocoa powder

  • 1 1/8 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup (60ml) milk, at room temperature

  • 2 tbsp water

For the Chocolate Fudge Layer:

  • 6 oz (170g) semi-sweet chocolate chips

  • 2 tbsp (30ml) light corn syrup

  • 1/2 tsp vanilla extract

  • 1/2 cup (120ml) heavy whipping cream

For the Chocolate Mousse Layer:

  • 4 large egg yolks

  • 1/4 cup (52g) granulated sugar

  • 1 3/4 cups (420ml) heavy whipping cream, divided

  • 8 oz (227g) semi-sweet chocolate chips

  • 3/4 cup (86g) powdered sugar

For the White Chocolate Mousse Layer:

  • 1 1/4 tsp unflavored powdered gelatin

  • 1 1/2 tbsp (23ml) water

  • 9 oz (255g) white chocolate chips

  • 1 3/4 cups (420ml) heavy whipping cream, cold, divided

  • 1/3 cup (38g) powdered sugar

Instructions

Chocolate Cake:

  1. Preheat oven to 350°F (176°C). Line and grease an 8-inch cake pan.

  2. Cream butter and sugar until fluffy. Add sour cream and vanilla.

  3. Beat in egg whites one at a time.

  4. In another bowl, sift flour, cocoa, baking powder, and salt.

  5. Mix milk and water. Alternate dry ingredients and milk mixture into batter.

  6. Pour into pan and bake 19–21 minutes. Cool completely.

Chocolate Fudge Layer:

  1. Melt chocolate chips and corn syrup over a double boiler.

  2. Stir in vanilla and cream until smooth.

  3. Spread over cooled cake and let set.

Chocolate Mousse:

  1. In a double boiler, whisk egg yolks, sugar, and 1/2 cup cream until thick.

  2. Melt chocolate and mix in. Cool.

  3. Whip remaining cream and powdered sugar to stiff peaks.

  4. Fold whipped cream into chocolate mixture.

  5. Spread over fudge layer. Chill 1 hour.

White Chocolate Mousse:

  1. Bloom gelatin in water.

  2. Melt white chocolate and let cool slightly.

  3. Heat 1/2 cup cream; stir in gelatin to dissolve.

  4. Pour over white chocolate and whisk smooth. Cool.

  5. Whip remaining cream with powdered sugar.

  6. Fold into white chocolate mix.

  7. Spread on top of chocolate mousse. Chill 3–4 hours.

Assembly:

  1. Carefully remove chilled cake from pan and place on serving plate.

  2. Garnish with chocolate curls and cocoa powder.

  3. Keep refrigerated until serving.

Notes

  • Use a springform pan for easy assembly and removal.

  • Garnish with fresh raspberries or chocolate shavings for extra elegance.

  • Cake can be made a day ahead for convenience.

  • Store leftovers in the fridge for up to 3 days.

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yumsprint.com/triple-chocolate-mousse-cake-2/