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Hunger Soul

Triple Chocolate Mousse Cake

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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.
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Ingredients Method Notes

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

Method
 

Chocolate Genoise (Simple sponge cake)
  1. Preheat oven to 365°F/180°С. Line your 9-inch springform pan with some parchment paper.
  2. Place the whole eggs and sugar in the mixing bowl and beat it using electric beater, continue whisking on high speed until it thickens.
  3. Carefully fold in the sifted dry ingredients. Do not over mix or the batter will deflate.
  4. Spread the chocolate genoise evenly over a baking tray
  5. Bake in a preheated oven for about 8 minutes and let it cool completely before using.
Dark chocolate mousse
  1. Melt dark chocolate on low heat over a double boiler or in the microwave
  2. in a small dish soften unflavored gelatin in 2 tablespoons cool water and set aside.
  3. Beat the egg yolks with sugar until fluffy white foam.
  4. Place heavy cream in the pan and cook to 75°С. Then pour them into the beaten egg yolks with sugar and mix well.
  5. Place the mixture back into the pan and cook until thick.
  6. 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.
  7. Add melted chocolate and gelatin in the yolk and sugar mixture. Cool the mixture to room temperature
  8. Add in the whipped cream in the cool mixture and fold it nicely.
  9. 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
  1. 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.
  2. In a small dish soften unflavored gelatin in 2 tablespoons cool water and set aside.
  3. Beat the egg yolks with sugar until fluffy white foam.
  4. Place heavy cream in the pan and cook to 75°С. Then pour them into the beaten egg yolks with sugar and mix well.
  5. Place the mixture back into the pan and cook until thick.
  6. 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.
  7. Add melted chocolate and gelatin in the yolk and sugar mixture. Cool the mixture to room temperature
  8. Add in the whipped cream in the cool mixture and fold it nicely.
  9. 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
  1. 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.
  2. 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).
  3. Before serving, run a knife around the edge of springform pan, open the lock and lift off the springform pan ring.
  4. Garnish the cake with chocolate curls or shaving if desired.
  5. Store it in the fridge. This dessert can be frozen weeks and refrigerated up to 3 days.

Notes

Enjoy.!

About FattySha

I am Fathima Shabandri (Fatty Sha), I am full time mom of a prince charming who keeps me always engaged and my biggest challenge is to feed him and make him attract to food.

I being the youngest child of my parents , 13th to be precise :D

From my childhood I used to always admire my Mom and my sisters brewing magic in the kitchen and that’s right where I gained my inspiration. Me being the last and the pampered one, was always exempted in cooking .As cooking was in my blood eventually the cooking worm had to strike me sometime.

My mom and all my 7 loving sisters are wonderful Chefs and Alhamdulillah. I was also blessed with wonderful In laws specially a loving and a caring Mother In law who is very dear n near to my heart..She is also a super chef with unique ideas and talents to do unique dish out of very simple ingredients. She has also been my source of inspiration for cooking after i got married. My pampering did not stop after my wedding as my mother and my sister in law also pampered me the same way.

Last but not the least my Biggest Inspiration to write this website and blog was my husband. My better half who is also a big foody,who has a big sweet tooth (Quite a big one) :D. My husband is my pillar of strength and true critic who has always inspired me to come up with beautiful and tasty food and also believed I should write a blog which would help newbies to cook and enjoy the art of plating and spreading love with family and friends.. And all the credits for my food photography goes to my husband.

Slowly i started to cook and started to present my dishes to enhance and add value to the food i cook so that is not only tasty to eat but beautiful to look . This plays heavily on the cliche that we “eat with our eyes”. But it also a trick which can play in to your hands as chef or a home cook..

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Comments

  1. Mickayla Bender

    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

    Reply

    • FattySha

      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..?

      Reply

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