The Triple Layer Chocolate Cake is a rich and delightful dessert that anyone can enjoy. With its layers of chocolate cake, creamy ganache, and silky mousse, this cake is perfect for birthdays, celebrations, or just a treat for yourself. With a bit of patience and the right ingredients, you can create a chocolate lover’s dream!

Why Make This Recipe

Making a Triple Layer Chocolate Cake is worth it because it combines different textures and flavors. The moist chocolate cake, smooth chocolate ganache, and fluffy chocolate mousse make every bite heavenly. It’s also a great way to impress family and friends with your baking skills. Plus, making it from scratch means you can control what goes into your cake for a more personalized and delicious treat.

How to Make Triple Layer Chocolate Cake

Ingredients

Milk: 312 ml
Cream: 105 g
Egg yolk: 115 g
Sugar: 44 g
Chocolate (73%): 240 g
Milk: 195 g
Sugar: 40 g
Egg yolk: 80 g
Milk chocolate: 255 g
Whipping cream: 195 g
Water: 450 g
Sugar: 900 g
Glucose: 900 g
Cream: 375 g
Gelatin: 60 g (bloomed)
Chocolate: 900 g

Directions

In a saucepan, bring the cream and milk to a boil. Remove from heat, then whisk in the egg yolk and sugar until well combined. Return to low heat and cook until it reaches 82-84°C, which is similar to créme anglaise. Strain the mixture over the dark chocolate, then blend until smooth. Set aside to cool slightly.
In another saucepan, heat the milk until it boils. Remove from heat, then whisk in the egg yolk and sugar. Cook until the mixture reaches 82-84°C. Strain over the milk chocolate, mixing until smooth. Let it cool to 30°C.
In a separate bowl, whip the cream to soft peaks and gently fold it into the cooled chocolate mixture.
In a pot, heat the water, sugar, and glucose to 105°C. Add the cream and bring to a gentle simmer. Pour this hot mixture over the bloomed gelatin and chocolate, mixing until smooth with a hand blender.
Assembly: Start with the cooled chocolate moist cake as the base layer. Spread a layer of chocolate cream ganache on top and chill until set. Add the chocolate mousse layer and smooth it out. Chill again until firm. Finally, pour the chocolate glaze over the entire cake for even coverage. Refrigerate for at least 4 hours until fully set, then slice into bars and serve.

How to Serve Triple Layer Chocolate Cake

Serve your Triple Layer Chocolate Cake chilled. You can enjoy it plain or add a dollop of whipped cream or fresh berries on top for a beautiful presentation. It’s perfect with a cup of coffee or tea!

How to Store Triple Layer Chocolate Cake

Store any leftover cake in the refrigerator. Keep it covered to maintain its freshness. It should last for about 3-4 days in the fridge.

Tips to Make Triple Layer Chocolate Cake

Ensure all ingredients are at room temperature for better mixing.
Be careful not to overcook the egg mixtures; keep an eye on the temperature.
Use high-quality chocolate for the best flavor.
Let the cake cool completely before adding the mousse and glaze layers.

Variation

For a fun twist, you can add a layer of fruit jam or use different types of chocolate, like dark and white chocolate, for a layered effect. You can also experiment with flavorings like orange zest or espresso for a unique touch.

FAQs

1. Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just make sure to store it properly in the refrigerator.

2. What if I don’t have a hand blender?
You can use a whisk to mix the chocolate mixtures, but blending will give a smoother texture.

3. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it well and store it in the freezer for up to a month. Just thaw it in the refrigerator before serving.