Description
This decadent Triple Chocolate Mousse Cake features a moist semisweet chocolate sponge base topped with layers of silky semisweet chocolate mousse and creamy white chocolate mousse. Perfect for chocolate lovers seeking an elegant dessert that’s rich, airy, and beautifully layered.
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
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
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with parchment paper.
- Set Up Water Bath: Wrap the springform pan in aluminum foil to prevent leaks and place it in a larger pan filled with hot water to create a water bath, ensuring moist baking.
- Melt Chocolate: Melt the 10 oz semisweet chocolate gently over low heat using a double boiler or microwave until smooth.
- Whisk Egg Whites: In a clean bowl, whisk egg whites and sugar starting at low speed and gradually increasing until soft peaks form, creating a fluffy meringue.
- Add Butter and Yolks: Stir softened butter into melted chocolate, then whisk in the egg yolks until fully combined.
- Fold Meringue: Gently fold the chocolate mixture into the meringue, carefully preserving the airiness of the batter, then pour into the prepared pan.
- Bake Cake: Bake the cake for 28 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow the cake to cool completely in the pan.
- Dissolve Gelatin (Semisweet Mousse): Sprinkle 1 teaspoon gelatin into 2 tablespoons of cool water and let it bloom.
- Heat Chocolate Mixture (Semisweet Mousse): In a saucepan, heat semisweet chocolate and heavy whipping cream, stirring until smooth.
- Add Gelatin: Stir the dissolved gelatin into the warm chocolate mixture and allow it to cool to room temperature.
- Whip Cream and Fold (Semisweet Mousse): Whip heavy cream to soft peaks and gently fold into the cooled chocolate mixture.
- Chill Semisweet Mousse: Refrigerate the mousse until firm, about 2 hours.
- Dissolve Gelatin (White Chocolate Mousse): Sprinkle 1 teaspoon gelatin into 1 tablespoon cool water and let it bloom.
- Heat Chocolate Mixture (White Chocolate Mousse): Heat white chocolate and heavy whipping cream in a saucepan until smooth.
- Add Gelatin: Stir the dissolved gelatin into the white chocolate mixture and let it cool to room temperature.
- Whip Cream and Fold (White Chocolate Mousse): Whip heavy cream to soft peaks and gently fold into the white chocolate mixture.
- Chill White Chocolate Mousse: Refrigerate the white chocolate mousse until firm, approximately 2 hours.
- Invert Cake: Once the cake base is completely cooled, carefully invert it onto a serving platter.
- Assemble Cake: Spread the chilled semisweet chocolate mousse evenly over the cake base.
- Add White Chocolate Layer: Spread the white chocolate mousse layer on top of the semisweet mousse.
- Final Chill: Refrigerate the fully assembled cake for at least 4 hours to allow the mousse layers to set firmly before serving.
Notes
- Use high-quality chocolate for best flavor and texture.
- Ensure eggs are at room temperature for better incorporation and volume.
- Be gentle when folding the meringue to keep the batter light and airy.
- The water bath during baking prevents the cake from drying out and ensures a moist texture.
- Bloom gelatin properly in cool water before adding to avoid lumps.
- Allow mousse mixtures to cool to room temperature before folding in whipped cream to prevent melting the cream.
- Refrigerate the mousse layers thoroughly to ensure proper setting.
- Use a springform pan for easy removal of the cake base.
