Description

Triple Chocolate Mousse Cake is the ultimate chocolate lover’s dream, featuring three layers of velvety chocolate mousse—dark, milk, and white chocolate—on a rich chocolate cake. This indulgent dessert offers a perfect balance of textures, from the fluffy cake to the creamy mousse. It’s a show-stopping dessert perfect for any special occasion or when you want to treat yourself to something truly decadent.

Ingredients

For the chocolate cake:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup boiling water

For the chocolate mousse layers:

Dark Chocolate Mousse:
- 4 oz dark chocolate (60-70% cocoa), chopped
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Milk Chocolate Mousse:
- 4 oz milk chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
White Chocolate Mousse:
- 4 oz white chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract

For garnish (optional):

Shaved chocolate (dark, milk, or white)
Cocoa powder or chocolate curls
Fresh berries (optional)

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Instructions

Prepare the chocolate cake:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined, then pour in the boiling water and stir until smooth. The batter will be thin, making the cake extra moist.
- Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the chocolate mousse layers:
- Melt the chocolate: For each mousse, melt the respective chocolate (dark, milk, or white) in a heatproof bowl over a double boiler or in the microwave. Let it cool slightly.
- Whip the cream: In a separate bowl, whip 1/2 cup heavy cream and 2 tablespoons powdered sugar for each mousse until stiff peaks form.
- Make the mousse:
  - Dark Chocolate Mousse: Fold the melted dark chocolate into the whipped cream until fully combined.
  - Milk Chocolate Mousse: Fold the melted milk chocolate into the whipped cream.
  - White Chocolate Mousse: Fold the melted white chocolate into the whipped cream.
Layer the mousse:
- Once the cake is completely cooled, spread the dark chocolate mousse over the cake layer. Smooth the top with a spatula and refrigerate for 20 minutes to set.
- After the dark chocolate mousse is set, spread the milk chocolate mousse over it. Smooth the top and refrigerate for another 20 minutes.
- Finally, spread the white chocolate mousse over the milk chocolate layer, smooth the top, and refrigerate for at least 4 hours, or overnight, to allow the mousse to set fully.
Garnish and serve:
- Just before serving, remove the cake from the springform pan and transfer it to a serving platter. Garnish with chocolate shavings, cocoa powder, chocolate curls, or fresh berries.
- Slice into the decadent layers of mousse and cake. Serve chilled and enjoy!

Notes

Flavor variations: Add espresso powder or coffee liqueur to the mousse for a coffee twist, or try orange zest for a citrusy note.Mini version: Serve individual portions by layering mousse and cake into smaller cups for single-serve desserts.Store-bought cake: If short on time, substitute store-bought chocolate cake, ensuring it’s fully cooled before adding mousse layers.