Triple Chocolate Mousse Cake

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Description:
The Triple Chocolate Mousse Cake is the ultimate indulgence for chocolate lovers. Featuring three decadent layers—rich chocolate cake, silky dark chocolate mousse, and airy white chocolate mousse—this dessert is both luxurious and visually stunning. Each bite offers a perfect balance of textures and flavors, making it a show-stopping dessert for special occasions.

Ingredients:

For the Chocolate Cake Base:

  • All-purpose flour: 1 cup (125 g)
  • Unsweetened cocoa powder: ½ cup (50 g)
  • Baking powder: 1 tsp
  • Baking soda: ½ tsp
  • Salt: ¼ tsp
  • Granulated sugar: 1 cup (200 g)
  • Unsalted butter (softened): ½ cup (115 g)
  • Eggs: 2 large
  • Milk: ½ cup (120 ml)
  • Vanilla extract: 1 tsp
  • Boiling water: ½ cup (120 ml)

For the Dark Chocolate Mousse:

  • Dark chocolate (70% cocoa): 6 oz (170 g), chopped
  • Heavy cream: 1 ¼ cups (300 ml)
  • Powdered sugar: 2 tbsp

For the White Chocolate Mousse:

  • White chocolate: 6 oz (170 g), chopped
  • Heavy cream: 1 ¼ cups (300 ml)
  • Powdered sugar: 2 tbsp

Instructions:

Make the Chocolate Cake Base:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. Prepare the dry ingredients:
    In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugar:
    In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Alternate dry ingredients and milk:
    Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  5. Add boiling water:
    Slowly mix in the boiling water until the batter is smooth. The batter will be thin.
  6. Bake the cake:
    Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Make the Dark Chocolate Mousse:

  1. Melt the dark chocolate:
    Place the chopped dark chocolate in a heatproof bowl and melt over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
  2. Whip the cream:
    In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the melted chocolate until well combined.
  3. Spread over the cake base:
    Once the cake has cooled, spread the dark chocolate mousse evenly over the cake layer. Refrigerate for at least 30 minutes to set.

Make the White Chocolate Mousse:

  1. Melt the white chocolate:
    Melt the chopped white chocolate using the same method as for the dark chocolate and allow it to cool slightly.
  2. Whip the cream:
    In another bowl, whip the heavy cream and powdered sugar until soft peaks form. Fold the whipped cream into the melted white chocolate until smooth and creamy.
  3. Top the cake with white chocolate mousse:
    Spread the white chocolate mousse over the dark chocolate mousse layer. Smooth the top with a spatula. Refrigerate the cake for at least 2 hours, or until fully set.

Tips for Success:

  • Chill between layers: Ensure each mousse layer is set before adding the next to maintain clean, distinct layers.
  • Quality chocolate: Use high-quality chocolate for the best flavor and texture in each mousse layer.
  • Springform pan: A springform pan makes it easy to remove the cake for serving.

Recommendations:

  • Serving suggestions: Garnish with chocolate shavings, cocoa powder, or fresh berries for an extra touch of elegance. Serve chilled for the best texture.
  • Storage: Store in the refrigerator for up to 3 days. The mousse layers are best enjoyed cold.

Nutrition (per slice, approx. based on 12 servings):

  • Calories: 540
  • Protein: 6 g
  • Fat: 38 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Sugar: 33 g
  • Sodium: 180 mg

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