This Triple Chocolate Mousse Cake will forever change the way you think about mousse cakes! This cake is rich yet light, decadent yet melt-in-your-mouth. It is the ultimate chocolate lovers’ dream come true. Bonus: can be made a day ahead.
There are three layers (obviously) involved here. But once the oooh’s, aaaaah’s and wide-eyed approval are showered on you, you’ll see why this is worth it. Or just take a bite and taste how worthwhile this is.
If you’re looking for a super fast GF chocolate cake option, this Flourless Chocolate Cake is yours. But if you want to impress someone for a birthday, anniversary, graduation, Mother’s Day, Father’s Day, or holiday coming up…
Triple Chocolate Mousse Cake all the way. It’s even gluten-free, for all the peeps who’ve gone on the GF bandwagon. We told ya, this is a people pleaser.
Confession: I’ll eat most anything, but I don’t like mousse-y foods. Desserts titled Mousse aren’t the ones I gravitate towards. But this? This Triple Chocolate Mousse Cake is a game changer.
By the by, here is what the Triple Chocolate Mousse Cake looks like au natural. Just want to show you how fabulous it is, even without the embellishment of chocolate drizzle. It is perfection right when it wakes up, no primping needed.
INGREDIENTS
- For the Bottom Layer:
- 6 TB salted butter, sliced into 6 pieces (plus extra for greasing pan)
- 7 oz high quality bittersweet chocolate, finely chopped
- 1 tsp instant espresso/coffee powder
- 1 1/2 tsp pure vanilla extract
- 4 large eggs, separated yolks vs. whites
- Table salt
- 1/3 cup packed light brown sugar, lumps loosened
- For the Middle Layer:
- 2 TB Dutch processed cocoa powder
- 5 TB hot water
- 7 oz high quality bittersweet chocolate, finely chopped
- 1 1/2 cups very cold heavy cream
- 1 TB granulated sugar
- 1/8 tsp table salt
- For the Top Layer:
- 1 tsp powdered plain gelatin
- 1 TB water
- 6 oz high quality white chocolate chips
- 1 12 cups very cold heavy cream
- Garnishes: Shaved chocolate, cocoa powder, melted chocolate
DESCRIPTION
There’s nothing in the world like this Triple Chocolate Mousse Cake. It is light yet rich, decadent yet not heavy, and absolutely chocolatey. Use the best quality chocolate you can. May be made a day ahead. Share if you want.
INSTRUCTIONS
- For the Bottom Layer: Adjust oven rack to middle position and heat to 325F. Butter bottom and sides of a 9.5 inch springform pan (must be at least 3 inches high)
- In a glass bowl, melt butter, chocolate, and espresso/coffee powder in microwave at 30 second intervals at 50% power. Repeat and stir until very smooth. (Alternatively, you can place bowl over a saucepan of simmering water.) Cool mixture about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
- In stand mixer fitted with whisk attachment, beat egg whites and pinch of table salt at medium speed until frothy, 30 seconds. Add half of the brown sugar and beat until combined, 15 seconds. Add rest of brown sugar, beat on high until soft peaks form, 1 minute. Scrape sides halfway through. Using a whisk, gently fold in one-third of the beaten egg whites into chocolate mixture. Using rubber spatula, gently fold in the rest of egg whites until no white streaks remain, but don’t overdo it.
- Carefully transfer batter to greased springform pan, gently smoothing the top. Bake until cake is risen and firm around edges and center has just set but is still soft. Center of cake will spring back after pressing gently with finger, about 14-18 minutes. Transfer to wire rack to cool completely. Do not remove cake from pan.
- For the Middle Layer: Combine cocoa powder and hot water in a small bowl and set aside. In a glass bowl, melt chocolate in microwave set to 50% power in 30 second intervals until smoothly melted. Remove and cool 5 minutes.
- In the clean bowl of stand mixer fitted with whisk attachment, whip the cream, sugar, and salt at medium speed until mixture thickens, 30 seconds. Increase to high speed and whip until soft peaks form, 1 minute.
- Whisk cocoa powder mixture into melted chocolate until smooth. Gently whisk in one-third of whipped cream into chocolate mixture. Use a rubber spatula to gently fold in rest of whipped cream until no white streaks remain (don’t overdo it) Spoon mousse into springform pan over the cooled bottom layer. Gently tap pan on counter to remove large air bubbles, gently smooth top, and wipe inside edge to remove drips. Chill cake while preparing top layer.
- For the Top Layer: In a small bowl, sprinkle gelatin over water and let stand 5 minutes. Place white chocolate in a bowl and set aside. Bring 1/2 cup cream to simmer in a small saucepan. Remove from heat. Add gelatin mixture and stir until fully dissolved. Pour cream mixture over the white chocolate and whisk until fully melted and smooth. Cool to room temp, stirring occasionally.
- In clean bowl of stand mixter fitted with whisk attachment, whip remaining cup of cream at medium speed until it thickens, 30 sec. Increase speed to high and whip until almost stiff peaks form, 1 minute. Using whisk, gently fold a third of whipped cream into the cooled white chocolate mixture. Using rubber spatula, gently fold in rest of whipped cream just until no white streaks remain. Spoon batter into springform pan over chilled middle layer. Smooth top and chill at least 2.5 hours or overnight.
- Carefully run thin knife around edges of pan and remove sides. Garnish as desired and slice to serve
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