Description
Indulge in a rich and decadent Triple Chocolate Mousse Cake featuring layers of moist semisweet chocolate cake topped with silky chocolate and white chocolate mousse. This elegant dessert is perfect for special occasions, offering a luscious combination of textures and flavors that will delight any chocolate lover.
Ingredients
Scale
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
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
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with parchment paper to prevent sticking.
- Set Up Water Bath: For a moist cake texture, wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water to create a water bath during baking.
- Melt Chocolate: Gently melt 10 oz of semisweet chocolate over low heat using a double boiler or in the microwave, stirring frequently until smooth.
- Whip Egg Whites: In a clean bowl, whisk the 4 egg whites with ⅓ cup sugar and ¼ teaspoon salt until fluffy. Gradually increase the mixer speed and beat until soft peaks form.
- Combine Butter and Yolks: Stir the softened ½ cup butter into the melted chocolate, then whisk in the 4 egg yolks until fully incorporated.
- Fold Mixtures: Gently fold the chocolate mixture into the whipped egg whites, taking care to preserve the airiness, then pour the batter into the prepared pan.
- Bake Cake: Bake the cake in the water bath for 28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan.
- Dissolve Gelatin (Chocolate Mousse): Sprinkle 1 teaspoon of unflavored gelatin over 2 tablespoons of cool water and let it bloom for a few minutes.
- Heat Chocolate & Cream (Chocolate Mousse): In a saucepan, heat 10 oz chopped semisweet chocolate with 1 ½ cups heavy whipping cream until smooth and just combined.
- Add Gelatin (Chocolate Mousse): Stir the dissolved gelatin into the warm chocolate mixture and let it cool to room temperature.
- Whip Cream & Fold (Chocolate Mousse): Whip 1 ½ cups heavy cream to soft peaks, then gently fold it into the cooled chocolate mixture to create a light mousse.
- Chill Chocolate Mousse: Place the mousse in the refrigerator and chill until firm, about 2 hours.
- Dissolve Gelatin (White Chocolate Mousse): Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon of cool water and allow it to bloom.
- Heat Chocolate & Cream (White Chocolate Mousse): Heat 7 oz chopped white chocolate with 1 ½ cups heavy whipping cream in a saucepan until smooth.
- Add Gelatin (White Chocolate Mousse): Stir the dissolved gelatin into the white chocolate mixture and cool it to room temperature.
- Whip Cream & Fold (White Chocolate Mousse): Whip 1 ½ cups heavy cream to soft peaks and fold gently into the cooled white chocolate mixture to form the mousse.
- Chill White Chocolate Mousse: Refrigerate the white chocolate mousse until firm, about 2 hours.
- Assemble Cake Base: Once the cake has fully cooled, carefully invert it onto a serving platter removing the springform pan and parchment paper.
- Spread Chocolate Mousse: Evenly layer the firm chocolate mousse over the cooled cake base.
- Add White Chocolate Mousse: Top the chocolate mousse layer with the white chocolate mousse, spreading it evenly.
- Chill Assembled Cake: Refrigerate the fully assembled cake for at least 4 hours or until the mousse layers are set and firm.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Room temperature eggs help achieve a smooth batter and better volume.
- Wrapping the pan with foil during baking ensures no water seeps in from the water bath.
- Whip the cream to soft peaks for a light and airy mousse without over-beating.
- Gelatin must bloom in cold water before adding to hot mixtures to avoid clumping.
- Allow mousse layers to chill fully to ensure firm texture and clean slicing.
