Triple Chocolate Mousse Cake Recipe
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A triple chocolate mousse cake made from a light cocoa sponge and three layers of luscious milk, dark and white chocolate mousse
- Author: Catherine Zhang
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: American
Chocolate Sponge
- 8g Cocoa powder (1 tbsp)
- 38g Cake flour (1/3 cup 1 tbsp)
- 25g Milk (1 tbsp 2 tsp)
- 25 g Vegetable oil (1 tbsp 2 tsp)
- 2 Large eggs
- 37g White sugar (3 tbsp)
Dark Chocolate Mousse
- 160ml Heavy or thickened cream (2/3 cup)
- 85g Dark chocolate (3 oz)
- 60ml Whole milk (1/4 cup)
- 1 Gelatin sheet, platinum grade
Milk Chocolate Mousse
- 160ml Heavy or thickened cream (2/3 cup)
- 85g Milk chocolate (3 oz)
- 60ml Whole milk (1/4 cup)
- 1 Gelatin sheet, platinum grade
White Chocolate Mousse
- 160ml Heavy or thickened cream (2/3 cup)
- 85g White chocolate (3 oz)
- 60ml Whole milk (1/4 cup)
- 1 Gelatin sheet, platinum grade
Chocolate Sponge
- Preheat the oven to 160C/320F and line the bottom of an 8-inch cake tin
- Separate the eggs, put the egg whites in a large mixing bowl and the egg yolks in a medium mixing bowl
- Add the milk and vegetable oil to the egg yolks and whisk to combine
- Sift in the cocoa powder and cake flour and mix until smooth
- Whisk the egg whites with an electric mixer or stand mixer until it reaches soft peaks, add the sugar and continue to whisk until stiff peaks
- Add 1/3rd of the egg whites to the chocolate mixture and mix until smooth
- Add the chocolate mixture to the egg whites and gently fold with a rubber spatula until combined
- Pour the cake batter into the prepared pan and bake for 20 minutes, or until cooked through and a toothpick inserted in the centre emerges clean
- Remove from the oven and cool completely on a wire rack
- Line the sides of a 6-inch cake ring or springform tin with a sheet of acetate or baking paper
- Cut out a 6-inch circle from the cooled cake with a thin knife and place it at the bottom of the lined cake ring
Dark Chocolate Mousse
- Place all three gelatine sheets in a bowl of iced water to bloom
- Combine the dark chocolate and milk in a heatproof bowl and stir until smooth
- Squeeze the water from one sheet of gelatin and add it to the warm chocolate mixture
- Mix until completely dissolved
- In a medium bowl whip the cream, or in the bowl of a stand mixer fitted with a whisk attachment until soft peaks form
- Add the chocolate and fold until completely combined
- Pour the mousse over the sheet of chocolate cake at the bottom of the cake ring
- Place the cake in the fridge to set for 15-20 minutes while you prepare the next layer
Milk Chocolate Mousse
- Repeat the steps above with the milk chocolate and pour it over the bottom layer
- Place in the fridge to set for another 15-20 minutes while you prepare the final layer
White Chocolate Mousse
- Repeat the steps again with white chocolate and pour it over the middle layer
- Place it in the fridge to set for 1-2 hours or until completely set
Assembly
- Once chilled remove the cake from the cake tin and peel off the acetate or baking paper
- Dust with cocoa powder the top layer with cocoa powder and enjoy chilled