Description
A delightful dessert featuring three layers of rich chocolate mousse—dark, milk, and white—over a moist chocolate cake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 5 oz dark chocolate (70% cocoa), chopped
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for dark mousse)
- 1/2 cup whipped cream (for folding, dark mousse)
- 5 oz milk chocolate, chopped
- 1/2 tsp vanilla extract (for milk mousse)
- 1/2 cup whipped cream (for folding, milk mousse)
- 5 oz white chocolate, chopped
- 1/2 tsp vanilla extract (for white mousse)
- 1/2 cup whipped cream (for folding, white mousse)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the sugar, butter, eggs, and vanilla extract until smooth. Add the dry ingredients and milk alternately, mixing until combined.
- Stir in the boiling water (the batter will be thin).
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- For the Dark Chocolate Mousse: Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. In a separate bowl, whip the heavy cream until soft peaks form. Stir the melted chocolate, powdered sugar, and vanilla extract into the whipped cream. Gently fold in the whipped cream. Set aside.
- For the Milk Chocolate Mousse: Repeat the process with the milk chocolate, heavy cream, powdered sugar, and vanilla extract. Fold in the whipped cream. Set aside.
- For the White Chocolate Mousse: Repeat the process with the white chocolate, heavy cream, powdered sugar, and vanilla extract. Fold in the whipped cream. Set aside.
- Assemble the Cake: Once the cake has cooled, spread a layer of dark chocolate mousse on top of the cake. Gently layer the milk chocolate mousse on top of the dark mousse, followed by the white chocolate mousse.
- Refrigerate the cake for at least 4 hours, or overnight, to set the mousse layers.
- Once the mousse is set, carefully remove the cake from the springform pan. Garnish with chocolate shavings or cocoa powder before serving.
Notes
Serve chilled with a dollop of whipped cream or fresh berries. Store leftovers in the fridge and enjoy within 3-4 days.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocolate, mousse, cake, dessert, festive, celebration