Triple Chocolate Mousse Cake Recipe
Ingredients
For the Chocolate Cake Base
1 cup (125 g) all-purpose flour
½ cup (60 g) cocoa powder
1 tsp baking powder
½ tsp baking soda
½ cup (100 g) sugar
½ cup (100 g) brown sugar
2 large eggs
½ cup (120 ml) vegetable oil
½ cup (120 ml) buttermilk
½ cup (120 ml) hot water or hot coffee
1 tsp vanilla extract
For the Dark Chocolate Mousse
150 g dark chocolate (about 5 oz)
1 cup (240 ml) heavy cream (cold)
2 tbsp sugar
1 tsp gelatin powder + 2 tbsp cold water
For the White Chocolate Mousse
150 g white chocolate (about 5 oz)
1 cup (240 ml) heavy cream (cold)
1 tsp gelatin powder + 2 tbsp cold water
For the Chocolate Ganache
100 g dark chocolate (3.5 oz)
½ cup (120 ml) heavy cream
For Decoration (optional)
Whipped cream
Chocolate shavings
Chocolate truffles or curls
Fresh mint or herbs
Instructions
1. Make the Cake Base
1. Preheat oven to 175°C (350°F).
2. Grease and line a round cake pan (20 cm / 8 inch).
3. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
4. In another bowl, mix sugars, eggs, oil, and vanilla. Add buttermilk and mix well.
5. Combine wet and dry ingredients, then slowly add hot water (or coffee).
6. Pour into the pan and bake for 25–30 minutes. Let cool completely.
2. Make the Dark Chocolate Mousse
1. Melt dark chocolate and let it cool slightly.
2. Bloom gelatin in cold water for 5 minutes, then melt it gently (microwave or hot water).
3. Whip the cream with sugar until soft peaks form.
4. Mix melted gelatin into melted chocolate, then gently fold in whipped cream.
5. Spread over the cooled cake layer. Refrigerate for 30 minutes.
3. Make the White Chocolate Mousse
1. Repeat the same steps using white chocolate.
2. Spread over the dark chocolate mousse layer.
3. Refrigerate for at least 2–3 hours (or overnight).
4. Prepare the Ganache
1. Heat cream until hot but not boiling.
2. Pour over chopped dark chocolate and stir until smooth and glossy.
3. Let cool slightly, then pour over the chilled cake.
4. Refrigerate again for 1 hour.
5. Decorate and Serve
Pipe whipped cream on top, add chocolate truffles and shavings.
