Decadent Triple Chocolate Mousse Cake
A three-layer dessert featuring a fudgy chocolate base, silky milk chocolate mousse, and light white chocolate mousse on top.
Ingredients
1. Chocolate Cake Base
1/2 cup (60 g) flour
1/4 cup (25 g) cocoa powder
1/2 cup (100 g) sugar
1/4 cup (60 ml) vegetable oil
1/2 cup (120 ml) milk
1 egg
1 tsp vanilla
1 tsp baking powder
Pinch of salt
2. Milk Chocolate Mousse
1 cup (240 ml) heavy cream (cold)
150 g milk chocolate, chopped
1 tsp gelatin + 2 tbsp water
3. White Chocolate Mousse
1 cup (240 ml) heavy cream (cold)
150 g white chocolate
1 tsp gelatin + 2 tbsp water
Instructions
Step 1 — Make the Chocolate Cake Base
1. Preheat oven to 175°C (350°F).
2. Mix flour, cocoa powder, sugar, baking powder, and salt.
3. In another bowl, whisk oil, milk, egg, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Pour into a 20 cm (8-inch) lined cake pan.
6. Bake for 20–25 minutes.
7. Let cool completely.
Step 2 — Milk Chocolate Mousse Layer
1. Bloom gelatin in cold water for 5 minutes.
2. Melt milk chocolate over a double boiler or microwave.
3. Warm gelatin until liquid and mix into melted chocolate.
4. Whip cold cream until soft peaks.
5. Fold whipped cream gently into the chocolate.
6. Spread over the cooled cake base and refrigerate 30 minutes.
Step 3 — White Chocolate Mousse Layer
1. Bloom gelatin in water for 5 minutes.
2. Melt white chocolate.
3. Melt bloomed gelatin and mix into the chocolate.
4. Whip cream to soft peaks and fold into chocolate.
5. Spread over the milk chocolate mousse.
6. Refrigerate at least 4 hours or overnight.
Optional Chocolate Glaze
100 g dark chocolate
1/4 cup (60 ml) cream
Heat cream, pour over chocolate, mix until glossy, and pour on top.
Serving
Slice with a warm knife for clean layers.
Serve chilled.
