Triple Chocolate Mousse Cake Recipe
Ingredients:
- For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Chocolate Mousse Layers:
- 8 oz bittersweet chocolate, chopped
- 8 oz milk chocolate, chopped
- 8 oz white chocolate, chopped
- 3 cups heavy cream, divided
- 3 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- For Garnish:
- Chocolate curls or shavings (optional)
Instructions:
- Prepare the Brownie Base:
- Preheat your oven to 350°F (175°C).
- Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, whisk together the melted butter and granulated sugar until combined.
- Add the eggs and vanilla extract, whisking until smooth.
- Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined.
- Pour the batter into the prepared springform pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the brownie base to cool completely in the pan.
- Prepare the Chocolate Mousse Layers:
- In three separate heatproof bowls, place the chopped bittersweet chocolate, milk chocolate, and white chocolate.
- In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
- In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the bloomed gelatin, stirring until completely dissolved.
- Divide the hot cream mixture evenly among the three bowls of chocolate. Stir each bowl until the chocolate is completely melted and smooth. Let the chocolate mixtures cool to room temperature.
- In a large mixing bowl, whip the remaining 2 cups of heavy cream to stiff peaks.
- Gently fold one-third of the whipped cream into the cooled bittersweet chocolate mixture until combined.
- Repeat with the milk chocolate and white chocolate mixtures.
- Assemble the Cake:
- Pour the bittersweet chocolate mousse over the cooled brownie base in the springform pan, spreading it evenly.
- Refrigerate for about 15 minutes to set.
- Pour the milk chocolate mousse over the set bittersweet chocolate mousse layer, spreading it evenly.
- Refrigerate for another 15 minutes to set.
- Pour the white chocolate mousse over the set milk chocolate mousse layer, spreading it evenly.
- Refrigerate the assembled cake for at least 4 hours or overnight to fully set.
- Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chopped semisweet chocolate. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly before pouring over the set cake.
- Finish and Serve:
- Remove the set cake from the springform pan and place it on a serving platter.
- Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Garnish with chocolate curls or shavings, if desired.
- Slice and serve your Triple Chocolate Mousse Cake.
Enjoy the rich, creamy layers of this decadent Triple Chocolate Mousse Cake, perfect for any special occasion or as a show-stopping dessert!