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Triple Chocolate Mousse Cake

Irresistible Triple Chocolate Mousse Cake for Chocolate Lovers

This Triple Chocolate Mousse Cake is a decadently layered dessert that combines dark, milk, and white chocolate mousses in a rich cake, perfect for chocolate lovers.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake Layer
  • 200 g High-quality chocolate Dark chocolate for rich flavor
  • 1 cup All-purpose flour Provides structure
  • 1 cup Granulated sugar Sweetens the cake
  • 3 large Eggs Binds and adds moisture
  • 1 tsp Baking powder Helps the cake rise
  • 100 g Butter Adds richness
For the Dark Chocolate Mousse
  • 200 g Dark chocolate Semi-sweet for sweetness
  • 1 cup Heavy cream Whipped to add airiness
  • 3 large Egg whites For fluffy texture
For the Milk Chocolate Mousse
  • 200 g Milk chocolate Adds creamy layer
  • 1 cup Heavy cream Whipped for lightness
  • 1 tsp Gelatin Optional for stability
For the White Chocolate Mousse
  • 200 g White chocolate Real for an authentic finish
  • 1 cup Heavy cream Whipped for fluffiness
  • 1 tsp Gelatin Optional for stability
For the Ganache Topping
  • 1 cup Heavy cream Creates smooth texture
  • 200 g Dark chocolate High-quality for smooth finish

Equipment

  • Oven
  • Mixing bowl
  • Double Boiler
  • Whisk
  • 9-inch Cake Pan
  • Plastic wrap

Method
 

Directions
  1. Preheat your oven to 350°F (175°C). Melt dark chocolate, butter, and sugar in a bowl until smooth. Fold in eggs, flour, and baking powder until well mixed. Pour into a greased 9-inch pan and bake for 25–30 minutes.
  2. To make the dark chocolate mousse, melt semi-sweet dark chocolate and whip heavy cream until soft peaks form. Combine both gently and refrigerate.
  3. Melt milk chocolate and whip cream again until soft peaks form. Combine with the melted chocolate and refrigerate.
  4. Melt white chocolate and whip cream until light peaks form. Combine and chill until slightly set.
  5. Assemble the cake by layering cooled cake with dark chocolate mousse, then milk, and finally white chocolate mousse.
  6. Refrigerate the assembled cake for at least 4 hours, preferably overnight.
  7. For the ganache, heat heavy cream and pour over chopped dark chocolate. Stir until smooth, then pour over the chilled cake.
  8. Slice with a warm knife and serve with fresh berries or whipped cream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Make this cake a day in advance for the best flavor melding. Use high-quality chocolate for a show-stopper dessert.

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