Triple Layer Chocolate Mousse Cake
Triple Layer Chocolate Mousse Cake is a dreamy dessert that will make any chocolate lover swoon. With three rich layers of chocolate goodness, this cake is a feast for the eyes and the taste buds. Each bite offers a creamy and smooth texture that melts in your mouth, making it perfect for special occasions or just to satisfy a sweet craving.
Why Make This Recipe
There are many reasons to make this Triple Layer Chocolate Mousse Cake. First, it’s incredibly delicious, combining the flavors of milk chocolate and white chocolate in one beautiful dessert. Second, the recipe allows you to impress your family and friends with your baking skills. Lastly, it’s a fun project that’s rewarding to create, perfect for beginners and seasoned bakers alike.
How to Make Triple Layer Chocolate Mousse Cake
Creating this cake may seem daunting, but it’s quite simple when broken down into steps. Here’s a straightforward guide to making this scrumptious dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water)
- 1 cup heavy cream (for milk chocolate mousse)
- 1/2 cup milk chocolate chips
- 1 tsp gelatin powder (for milk chocolate mousse)
- 2 tbsp cold water (for milk chocolate mousse)
- 1 cup heavy cream (for white chocolate mousse)
- 1/2 cup white chocolate chips
- 1 tsp gelatin powder (for white chocolate mousse)
- 2 tbsp cold water (for white chocolate mousse)
Directions
Step 1: Make the Chocolate Cake Base
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the sugar, oil, eggs, and vanilla extract until smooth. Add the buttermilk and mix well. Gradually add the dry ingredients, alternating with the hot coffee. Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let it cool completely.
Step 2: Prepare the Milk Chocolate Mousse
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Melt the milk chocolate chips using a double boiler or microwave. Heat 1/4 cup of heavy cream and mix in the bloomed gelatin until dissolved. Pour this into the melted chocolate and stir until smooth. Whip the remaining 3/4 cup of heavy cream to soft peaks, then fold it into the chocolate mixture. Spread the mousse over the cooled cake base. Refrigerate for 30 minutes to set.
Step 3: Prepare the White Chocolate Mousse
Repeat the same process as the milk chocolate mousse, using white chocolate chips instead. Spread the white chocolate mousse over the milk chocolate layer. Refrigerate for at least 4 hours or until fully set.
Step 4: Garnish & Serve
Remove the cake from the springform pan and smooth the edges with a warm spatula. Garnish with chocolate shavings, cocoa powder, or whipped cream. Slice and enjoy this heavenly Triple Layer Chocolate Mousse Cake!
How to Serve Triple Layer Chocolate Mousse Cake
Serve this cake chilled for the best taste. You can slice it into individual portions and plate it with extra whipped cream or fresh berries for a beautiful presentation. It’s perfect for birthdays, anniversaries, or any celebration!
How to Store Triple Layer Chocolate Mousse Cake
Store any leftover cake in an airtight container in the refrigerator. It can last for up to 3 days. Avoid leaving it out at room temperature for too long, as the mousse needs to stay cold.
Tips to Make Triple Layer Chocolate Mousse Cake
- Make sure to let the cake completely cool before adding the mousse layers to avoid melting the mousse.
- Use high-quality chocolate for the best flavor.
- If you’re short on time, you can make the cake base and mousse layers a day ahead and assemble them the next day.
Variation
Feel free to experiment with different flavors of chocolate, such as dark chocolate or using flavored extracts like peppermint for a festive touch. You can also add fruits like raspberries between the layers for a tart contrast.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake and mousse layers a day in advance. Just keep them refrigerated until you’re ready to serve.
Q: What can I use if I don’t have gelatin?
A: You can use agar-agar as a vegetarian substitute for gelatin, but make sure to follow the package instructions for the correct conversion.
Q: Can I freeze the Triple Layer Chocolate Mousse Cake?
A: Yes, you can freeze the cake. Just wrap it tightly in plastic wrap and then in foil. When you’re ready to eat it, let it thaw in the refrigerator overnight.
Enjoy making this delightful Triple Layer Chocolate Mousse Cake and sharing it with your loved ones!
Print
Triple Layer Chocolate Mousse Cake
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This dreamy Triple Layer Chocolate Mousse Cake features three rich layers of chocolate goodness, perfect for any special occasion or sweet craving.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water)
- 1 cup heavy cream (for milk chocolate mousse)
- 1/2 cup milk chocolate chips
- 1 tsp gelatin powder (for milk chocolate mousse)
- 2 tbsp cold water (for milk chocolate mousse)
- 1 cup heavy cream (for white chocolate mousse)
- 1/2 cup white chocolate chips
- 1 tsp gelatin powder (for white chocolate mousse)
- 2 tbsp cold water (for white chocolate mousse)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the sugar, oil, eggs, and vanilla extract until smooth. Add the buttermilk and mix well.
- Gradually add the dry ingredients, alternating with the hot coffee. Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let it cool completely.
- For the milk chocolate mousse: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Melt the milk chocolate chips. Heat 1/4 cup of heavy cream and mix in the bloomed gelatin until dissolved. Pour this into the melted chocolate and stir until smooth. Whip the remaining heavy cream to soft peaks and fold it into the chocolate mixture. Spread over the cooled cake and refrigerate for 30 minutes.
- For the white chocolate mousse: Repeat the same process as the milk chocolate mousse, using white chocolate chips. Spread over the milk chocolate layer and refrigerate for at least 4 hours or until fully set.
- Remove the cake from the springform pan, smooth the edges, and garnish with chocolate shavings or whipped cream. Slice and serve chilled.
Notes
Make sure the cake cools completely before adding mousse. Use high-quality chocolate for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
Keywords: chocolate cake, mousse cake, dessert recipes, baking, special occasions