Triple Chocolate Mousse Cake Recipe
Ingredients
For the Chocolate Cake Layers:
1 cup all-purpose flour
1 cup sugar
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
½ cup milk
¼ cup vegetable oil
½ tsp vanilla extract
½ cup boiling water
For the Chocolate Mousse Layer:
200 g dark chocolate
1 cup heavy cream
1 tsp gelatin powder (optional, for firmness)
2 tbsp water
For the Vanilla Cream Layer:
2 cups milk
3 tbsp cornstarch
½ cup sugar
2 egg yolks
1 tsp vanilla extract
1 tbsp butter
For the Chocolate Ganache (Top Layer):
100 g dark chocolate
½ cup heavy cream
For Decoration:
Chocolate curls or shavings
Instructions
1. Make the Cake:
1. Preheat oven to 180°C (350°F).
2. In a bowl, mix flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Add egg, milk, oil, and vanilla. Mix until smooth.
4. Add boiling water gradually; the batter will be thin.
5. Pour into a rectangular or round baking pan and bake for 25–30 minutes.
6. Cool completely, then cut into two thin layers.
2. Make the Chocolate Mousse:
1. Melt the dark chocolate in a double boiler.
2. If using gelatin, dissolve it in warm water and add to the melted chocolate.
3. Whip the cream until soft peaks form, then fold gently into the melted chocolate.
4. Spread over the first cake layer and refrigerate for 30 minutes.
3. Make the Vanilla Cream:
1. In a saucepan, mix milk, cornstarch, sugar, and egg yolks.
2. Cook on medium heat while stirring until thickened.
3. Remove from heat, stir in butter and vanilla.
4. Let it cool slightly, then spread over the chocolate mousse layer.
5. Add the second cake layer on top.
4. Make the Ganache:
1. Heat the cream until hot (do not boil).
2. Pour over chopped chocolate and stir until smooth.
3. Pour the ganache over the top of the cake and spread evenly.
4. Chill for at least 2 hours or until set.
5. Decoration:
Add chocolate curls or shavings on top before serving.
Serving Tip
Serve chilled. Each slice shows beautiful layers of chocolate mousse, vanilla cream, and moist cake with glossy ganache on top.
