Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake features three luscious layers—a moist chocolate cake base, silky dark chocolate mousse, and airy white chocolate mousse. With simple ingredients and a stunning presentation, it's the ultimate show-stopping dessert for any special occasion.

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Course: Dessert

Cuisine: American, French

Prep Time: 40

Cook Time: 30

Chill Time: 5

Total Time: 6 10

Servings: slices

Calories: 450kcal

Cost: $20

Equipment

1 9-inch springform pan For easy cake release
1 Stand mixer or hand mixer For whipping cream
1 Double boiler or heat-safe bowl For melting chocolate
1 Rubber spatula For folding mousse
1 Wire whisk For mixing ingredients
1 Measuring cups and spoons For accurate measurements

Ingredients

Chocolate Cake Base

1½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
2 large eggs
¾ cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract

Dark Chocolate Mousse

8 oz dark chocolate High-quality recommended
2 cups heavy cream Divided
3 large egg yolks
¼ cup granulated sugar
2 teaspoons gelatin powder
3 tablespoons cold water

White Chocolate Mousse

8 oz white chocolate Chopped
1½ cups heavy cream divided
2 teaspoons gelatin powder
2 tablespoons cold water

Instructions

Preheat oven to 350°F (175°C), grease a 9-inch springform pan, and line with parchment paper.
Whisk flour, sugar, cocoa, baking powder, and salt in a bowl.
Beat eggs, milk, oil, and vanilla in a separate bowl.
Combine wet and dry ingredients, mix until just combined, then pour batter into the pan.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
Bloom gelatin in cold water for 5 minutes.
Heat ¾ cup heavy cream and pour over chopped dark chocolate, stirring until smooth.
Heat gelatin until melted, then whisk with egg yolks, sugar, and warm cream.
Fold whipped cream into chocolate mixture and pour over the cooled cake. Refrigerate for 1 hour.
Repeat gelatin blooming, then melt white chocolate with ½ cup cream.
Stir in melted gelatin, then fold in whipped cream.
Pour white chocolate mousse over set dark chocolate mousse and refrigerate for at least 4 hours.

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