Triple Chocolate Mousse Cake
Ingredients
For the base (flourless chocolate cake layer):
115 g (½ cup) unsalted butter
170 g (6 oz) dark chocolate (60–70%), chopped
150 g (¾ cup) sugar
3 large eggs, room temperature
1 tsp vanilla extract
Pinch of salt
For the dark chocolate mousse:
170 g (6 oz) dark chocolate, chopped
1 ½ cups heavy cream, cold
1 tsp gelatin powder + 2 tbsp water
For the milk chocolate mousse:
170 g (6 oz) milk chocolate, chopped
1 ½ cups heavy cream, cold
1 tsp gelatin powder + 2 tbsp water
For the white chocolate mousse:
170 g (6 oz) white chocolate, chopped
1 ½ cups heavy cream, cold
1 tsp gelatin powder + 2 tbsp water
Garnish (optional):
Chocolate curls, cocoa powder, or fresh berries
Instructions
Step 1 – Make the base
1. Preheat oven to 175°C (350°F). Grease and line a 9-inch springform pan.
2. Melt butter and dark chocolate together over a double boiler or in the microwave. Stir until smooth.
3. Whisk in sugar, eggs (one at a time), vanilla, and salt until combined.
4. Pour into prepared pan and bake for 20–25 minutes until set. Let cool completely in the pan.
Step 2 – Dark chocolate mousse
1. Sprinkle gelatin over water and let sit 5 minutes. Melt it gently until liquid.
2. Melt dark chocolate until smooth.
3. Whip cold cream to soft peaks.
4. Stir gelatin into chocolate, then fold in whipped cream until smooth.
5. Spread over cooled cake base. Chill 30 minutes.
Step 3 – Milk chocolate mousse
(Repeat same process as above with milk chocolate.)
1. Prepare gelatin.
2. Melt milk chocolate.
3. Whip cream to soft peaks.
4. Mix gelatin with melted chocolate, then fold in whipped cream.
5. Spread over dark chocolate mousse layer. Chill 30 minutes.
Step 4 – White chocolate mousse
(Repeat same process again with white chocolate.)
1. Prepare gelatin.
2. Melt white chocolate.
3. Whip cream to soft peaks.
4. Mix gelatin with melted chocolate, fold in whipped cream.
5. Spread over milk chocolate mousse layer. Chill at least 4 hours or overnight.
Step 5 – Serve
Release cake from springform pan.
Garnish with chocolate curls, cocoa dust, or berries.
Slice with a warm knife for clean layers.
