Description
This Triple Chocolate Mousse Cake combines a moist chocolate sponge base with rich layers of semisweet and white chocolate mousse. Perfect for chocolate lovers, it’s a stunning dessert featuring a delicate balance of textures and deep chocolate flavor, ideal for special occasions or indulgent treats.
Ingredients
Scale
Chocolate Cake Base
- 10 oz high-quality semisweet chocolate (chopped)
- 4 large eggs (room temperature)
- â…“ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup butter (softened at room temperature)
Semisweet Chocolate Mousse
- 10 oz high-quality semisweet chocolate (chopped)
- 1 ½ cups heavy whipping cream
- 1 teaspoon unflavored gelatin
- 2 tablespoons cool water
White Chocolate Mousse
- 7 oz high-quality white chocolate (chopped)
- 1 ½ cups heavy whipping cream
- 1 teaspoon unflavored gelatin
- 1 tablespoon cool water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9 to 10-inch springform pan with parchment paper to ensure easy removal of the cake.
- Set Up Water Bath: To keep the cake moist while baking, wrap the springform pan in aluminum foil to prevent water leaks and place it inside a larger baking pan filled with hot water.
- Melt Chocolate: Melt the 10 oz semisweet chocolate either over low heat in a double boiler or in short bursts in a microwave, stirring often until smooth.
- Whip Egg Whites: In a clean bowl, whisk the egg whites with sugar until fluffy, then beat on increased speed until soft peaks form, giving the batter lightness.
- Combine Chocolate and Yolks: Stir softened butter into the melted chocolate, then whisk in the egg yolks along with vanilla extract and salt.
- Fold Mixtures: Gently fold the chocolate and yolk mixture into the whipped egg whites to preserve the aerated texture, then pour the batter into the prepared springform pan.
- Bake Cake: Bake for approximately 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow the cake to cool completely in the pan.
- Dissolve Gelatin for Semisweet Mousse: Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cool water and let it bloom for a few minutes.
- Heat Chocolate Mixture: In a saucepan, gently heat 10 oz semisweet chocolate with 1 ½ cups heavy whipping cream until the chocolate melts and the mixture is smooth.
- Add Gelatin: Stir the dissolved gelatin into the warm chocolate-cream mixture and let it cool to room temperature without setting.
- Whip Cream: Whip 1 ½ cups heavy cream to soft peaks, then gently fold this into the cooled chocolate mixture to create a light mousse.
- Chill Semisweet Mousse: Transfer the mousse to a container and chill for about 2 hours or until firm.
- Dissolve Gelatin for White Chocolate Mousse: Bloom 1 teaspoon unflavored gelatin in 1 tablespoon cool water.
- Heat White Chocolate Mixture: Heat 7 oz chopped white chocolate with 1 ½ cups heavy whipping cream in a saucepan until smooth.
- Add Gelatin to White Chocolate: Stir in the dissolved gelatin and let cool to room temperature.
- Whip and Fold White Chocolate Cream: Whip heavy cream to soft peaks, then fold into the cooled white chocolate mixture.
- Chill White Chocolate Mousse: Refrigerate the white chocolate mousse for about 2 hours until set.
- Invert Cake Base: Once cooled, carefully invert the chocolate cake base onto a serving platter, removing the springform pan and parchment paper.
- Assemble Cake: Spread the chilled semisweet chocolate mousse evenly over the cake base, then layer the white chocolate mousse on top.
- Set the Cake: Refrigerate the assembled cake for at least 4 hours, allowing the mousse layers to fully set before serving.
Notes
- Use high-quality chocolate for the best flavor and smooth texture.
- Be careful when folding the egg whites into the chocolate to keep the batter airy.
- Ensure gelatin is fully dissolved to avoid lumps in mousse layers.
- The water bath during baking prevents the cake from drying out and helps achieve a tender crumb.
- Chilling times are important to allow mousse layers to firm up properly for clean slicing.
