Decadent Triple Chocolate Mousse Cake

Why Make This Recipe

This Decadent Triple Chocolate Mousse Cake is a treat for any chocolate lover. Each layer melts in your mouth, giving you a rich and satisfying experience. It’s perfect for special occasions or just when you feel like spoiling yourself. With its beautiful layers and creamy texture, this cake will impress your friends and family, making every slice a celebration.

How to Make Decadent Triple Chocolate Mousse Cake

Ingredients

• 200 g dark chocolate (60–70%), chopped
• 100 g unsalted butter
• 100 g sugar
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt
• 200 g milk chocolate, chopped
• 250 ml heavy cream (cold)
• 1 tsp gelatin (optional for extra stability) + 1 tbsp water
• 200 g white chocolate, chopped
• 250 ml heavy cream (cold)
• 1 tsp gelatin (optional) + 1 tbsp water
• 100 g dark chocolate (for optional glaze)
• 100 ml heavy cream (for optional glaze)

Directions

1. Preheat your oven to 175°C (350°F). Line the bottom of a springform pan with baking paper.
2. Melt dark chocolate and butter together using a double boiler or microwave. Let it cool slightly.
3. Whisk in the sugar, adding the eggs one at a time, along with vanilla extract and a pinch of salt, until the mixture is smooth.
4. Pour this mixture into the prepared pan and bake for 20–25 minutes. The cake should be set but still fudgy in the center.
5. Let the cake cool completely in the pan before adding the mousse layers.
6. For the milk chocolate mousse, bloom the gelatin in cold water (if using), then melt it gently.
7. Melt the milk chocolate, letting it cool slightly.
8. Whip 250 ml of cold heavy cream until soft peaks form. Fold this whipped cream into the melted milk chocolate (add melted gelatin if using).
9. Pour the milk chocolate mousse over the cooled base, smooth it out, and refrigerate for 30–60 minutes to set.
10. For the white chocolate mousse, follow the same method as above using white chocolate.
11. Once the milk chocolate layer is set, pour the white chocolate mousse on top and smooth the surface.
12. Chill the entire cake for at least 4–6 hours or overnight to set.
13. To make the optional chocolate glaze, melt together 100 g of dark chocolate and 100 ml of heavy cream, then pour it over the chilled cake to create a drip effect.
14. To serve, carefully remove the cake from the pan (use a hot knife if necessary) and decorate with chocolate curls, shavings, or cocoa powder.
15. Store any leftovers in the fridge for up to 4 days. You can freeze individual slices for longer storage.

How to Serve Decadent Triple Chocolate Mousse Cake

Serve this cake chilled for the best taste. You can slice it into individual pieces and add a dollop of whipped cream or fresh berries for an extra touch. A cup of coffee or a scoop of vanilla ice cream pairs nicely with this rich dessert.

How to Store Decadent Triple Chocolate Mousse Cake

Store any leftover cake in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze individual slices. Wrap each slice in plastic wrap, then place them in a freezer bag. Thaw in the fridge when ready to enjoy.

Tips to Make Decadent Triple Chocolate Mousse Cake

• Make sure all your ingredients are at room temperature before starting. This helps them mix well.
• If you want a firmer mousse, use gelatin as suggested.
• Take your time when whisking the cream; soft peaks will create a light texture.
• Chill the cake overnight for the best flavor and texture.

Variation

You can add fresh fruit, like raspberries or strawberries, between layers for a fruity twist. You may also use dark chocolate instead of milk or white chocolate if you prefer a richer flavor.

FAQs

1. Can I make this cake in advance?
Yes, this cake is great for making ahead of time. Chill it overnight to allow the flavors to blend beautifully.

2. Is it necessary to use gelatin?
No, gelatin is optional. It helps the mousse hold its shape, especially if the cake will be sitting out for a while.

3. Can I use other types of chocolate?
Absolutely! Feel free to experiment with different kinds of chocolate, such as flavored chocolates or even dairy-free alternatives.