Triple chocolate mousse cake
This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an chocolate sponge cake, is simply hard to resist. The chocolate mousse filling adds a cool creamy texture which complements the dense chocolate cake layer. It’s smooth, velvety, and extraordinarily decadent. This cake has loads of chocolate from top to bottom. Chocolate lovers will drool over it.
Ingredients
Chocolate Genoise (sponge cake)
- 2 Eggs
- 50 gm Granulated sugar
- 50 gm All purpose flour (sifted)
- 1 tbsp cocoa powder (sifted with flour)
- 1 pinch Salt
- Sugar syrup to moisten the cake
Dark chocolate mousse
- 90 gm semi-sweet chocolate (chopped)
- 5 gm Gelatin
- 250 ml Heavy cream
- 50 gm Sugar
- 125 ml whipped cream
- 50 gm egg yolk (around 2.5 yolk)
- 2 tbsp cold water
Milk chocolate mousse
- 90 gm Milk chocolate (chopped)
- 5 gm Gelatin
- 250 ml Heavy whipped cream
- 50 gm Sugar
- 125 ml Whipped cream
- 50 gm egg yolk (around 2.5 yolk)
- 2 tbsp cold water
White chocolate mousse
- 90 gm White chocolate (chopped)
- 10 gm Gelatin
- 300 ml Heavy whipped cream
- 50 gm Sugar
- 125 ml Whipped cream
- 50 gm egg yolk (around 2.5 yolk)
- 2 tbsp cold water
Instructions
Chocolate Genoise (Simple sponge cake)
- Preheat oven to 365°F/180°С. Line your 9-inch springform pan with some parchment paper.
- Place the whole eggs and sugar in the mixing bowl and beat it using electric beater, continue whisking on high speed until it thickens.
- Carefully fold in the sifted dry ingredients. Do not over mix or the batter will deflate.
- Spread the chocolate genoise evenly over a baking tray
- Bake in a preheated oven for about 8 minutes and let it cool completely before using.
Dark chocolate mousse
- Melt dark chocolate on low heat over a double boiler or in the microwave
- in a small dish soften unflavored gelatin in 2 tablespoons cool water and set aside.
- Beat the egg yolks with sugar until fluffy white foam.
- Place heavy cream in the pan and cook to 75°С. Then pour them into the beaten egg yolks with sugar and mix well.
- Place the mixture back into the pan and cook until thick.
- Place the gelatin over low heat until it dissolves and have no lumps or microwave it for 10 or 20 second till it get mixed with no lumps.
- Add melted chocolate and gelatin in the yolk and sugar mixture. Cool the mixture to room temperature
- Add in the whipped cream in the cool mixture and fold it nicely.
- Sprinkle the sugar syrup on your prepared genoise and pour the chocolate mousse on your genoise (sponge cake layer) and refrigerate it for 20-25 minutes to set slightly, until you prepare the next layer of chocolate mousse.
Milk chocolate mousse
- For the second layer of mousse repeat the same direction as above, Melt milk chocolate on low heat over a double boiler or in the microwave for 1-2 minutes.
- In a small dish soften unflavored gelatin in 2 tablespoons cool water and set aside.
- Beat the egg yolks with sugar until fluffy white foam.
- Place heavy cream in the pan and cook to 75°С. Then pour them into the beaten egg yolks with sugar and mix well.
- Place the mixture back into the pan and cook until thick.
- Place the gelatin over low heat until it dissolve and have no lumps or microwave it for 10 or 20 second till it get mixed with no lumps.
- Add melted chocolate and gelatin in the yolk and sugar mixture. Cool the mixture to room temperature
- Add in the whipped cream in the cool mixture and fold it nicely.
- Spread the milk chocolate mousse over the top of dark chocolate mousse and set back in refrigerator for 20 minutes. until u prepare the third layer of mousse.
White chocolate mousse
- Finish with the white chocolate mousse layer following the same method (be careful while melting the white chocolate). overheat can separate it or burn your chocolate.
- Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
- Before serving, run a knife around the edge of springform pan, open the lock and lift off the springform pan ring.
- Garnish the cake with chocolate curls or shaving if desired.
- Store it in the fridge. This dessert can be frozen weeks and refrigerated up to 3 days.
Notes
Enjoy.!
Thank you for this recipe. I have been looking for a real mousse cake recipe with pate a bombe eggs and gelatin and with all 3 chocolates. Is it suppose to be be only 5 g gelatin in the one chocolate or are they all suppose to have 10 g gelatin? Thank you again for wonderfully sharing. I have been cravingredients this for awhile and haven’t been able to make it bc I just came across your recipe that’s just right
Thankyou so much ..I am glad u liked it..and yess I have used 5g gelatin for each layer of chocolate batter..hope it will help u now and let me know the results..?