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Triple Chocolate Mousse Cake

Decadent Triple Chocolate Mousse Cake for Ultimate Indulgence

This Triple Chocolate Mousse Cake features delightful layers of dark, milk, and white chocolate mousse, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Substitute with almond flour blend for gluten-free.
  • 1 cups Granulated Sugar
  • 0.75 cups Cocoa Powder Ensure unsweetened for best results.
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 1 cups Whole Milk Swap with plant-based milk for dairy-free.
  • 2 large Eggs Best to avoid substitutions.
  • 0.5 cups Sour Cream Can be replaced with Greek yogurt.
  • 0.5 cups Vegetable Oil Melted coconut oil is a great alternative.
  • 1 teaspoon Espresso Powder Optional but recommended.
  • 2 teaspoons Vanilla Extract
  • 0.5 teaspoon Salt
  • 1 cups Hot Water Do not substitute.
For the Mousses
  • 1 cups Heavy Cream Substitute with coconut cream for dairy-free.
  • 0.5 cups Granulated Sugar Adjust according to preference.
  • 2 tablespoons Cornstarch Essential for structure.
  • 6 ounces Dark Chocolate (70%+) Crucial for richness.
  • 6 ounces White Chocolate Ensure quality to avoid graininess.
  • 6 ounces Milk Chocolate Opt for high-quality chocolate.
For the Ganache
  • 1 cups Heavy Cream Can be substituted with coconut cream.
  • 8 ounces Milk Chocolate Choose high-quality chocolate.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Cake Pans
  • Parchment paper
  • Saucepan
  • Serving Plate

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining them with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ¾ cup of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  3. In another bowl, combine 1 cup of whole milk, 2 large eggs, ½ cup of sour cream, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Gradually stir in 1 cup of hot water.
  5. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted comes out clean.
  6. In a saucepan, heat 1 cup of heavy cream over medium heat. Whisk together 4 egg yolks, ½ cup of sugar, and 2 tablespoons of cornstarch.
  7. Divide the custard base and add 6 ounces of chopped dark chocolate to one bowl and 6 ounces of chopped white chocolate to the other. Stir until melted.
  8. Layer the cooled cake with dark chocolate mousse, then place the second layer on top, finishing with white chocolate mousse. Refrigerate for at least 2 hours.
  9. To create the ganache, heat 1 cup of heavy cream until simmering, then pour over 8 ounces of chopped milk chocolate. Stir until smooth.
  10. Pour the ganache over the chilled assembled cake and refrigerate for at least 30 minutes to set before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 28gVitamin A: 500IUCalcium: 80mgIron: 3mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Gently fold whipped cream to maintain mousse lightness. Store the cake covered for freshness.

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