Triple Chocolate Mousse Cake
This recipe offers a cascade of chocolate flavors with three distinct layers of mousse, combining to form an unforgettable dessert.
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Servings: 8
Calories: 397kcal
Ingredients
Chocolate Brownie Base
- 1 oz all-purpose flour
- ½ tsp baking powder
- 0.7 oz dark chocolate
- 0.7 oz butter
- 2 tbsp milk
- 1 large egg, room temperature
- 1 oz sugar
- A pinch of salt
- 1 oz hazelnuts, toasted
- 2 tsp cocoa powder
- 10.5 oz cold heavy cream or whipped cream
- 2 tsp powdered sugar
- Chocolate Mousse Layers
Bottom Layer
- 2 oz dark chocolate
- 1.2 oz heavy cream
- 1.5 g gelatine sheet
- 3 oz cold whipped cream
Middle Layer
- 2 oz milk chocolate
- 1.2 oz heavy cream
- 1.5 g gelatine sheet
- 3 oz cold whipped cream
Top Layer
- 2 oz white chocolate
- 1.2 oz heavy cream
- 1.5 g gelatine sheet
- 3 oz cold whipped cream
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 7-inch cake pan.
- Melt the dark chocolate, butter, and milk for the brownie base; combine.
- In another bowl, mix egg, salt, sugar, and vanilla.
- Sift and mix in flour, cocoa powder, baking powder, and hazelnuts.
- Bake in the prepared pan for 20 minutes. Allow to cool, then trim to fit a 6-inch ring.
- Soak gelatine. Whip cream and powdered sugar to peaks.
- For each chocolate mousse layer, melt chocolate with some heavy cream. Combine it with the whipped cream once cooled. Layer over the base and chill for 20 minutes.
- Once all layers are added, chill the cake for at least 5 hours.
- Smooth sides and dust with cocoa before serving.
Notes
- Ensure each mousse layer is fully set in the refrigerator before adding the next to prevent the layers from merging.
- Elevate the presentation by adding chocolate sprinkles, cocoa dusting, or piped whipped cream for an elegant finish.
- For airy whipped cream, chill the mixing bowl in the freezer for 15 minutes before whipping the cream.
- For neat slices, use a knife warmed under hot water and dried before cutting through the mousse layers.
- The cake can be prepared a day in advance and kept chilled, with removal from the pan 45 minutes before serving to reach the ideal temperature.
- For those preferring a slightly sweeter taste, opt for semi-sweet chocolate instead of bittersweet one.
- While hazelnuts are optional, they contribute a crunchy texture and nutty flavor that enhances the cake.
Nutrition
Calories: 397kcal | Carbohydrates: 25g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 96mg | Potassium: 234mg | Fiber: 1.8g | Sugar: 18g | Iron: 1.5mg
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