Description
This decadent Triple Chocolate Mousse Cake features a moist semisweet chocolate base topped with rich layers of semisweet and white chocolate mousse. Perfect for chocolate lovers, the cake combines silky textures and intense chocolate flavors, making it an impressive dessert for special occasions or gatherings.
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 Pan and Water Bath: Preheat the oven to 350°F (175°C). Grease and line a 9-10 inch springform pan with parchment paper. Wrap the pan in aluminum foil and set it inside a larger pan filled with hot water to create a water bath, which helps the cake bake evenly and stay moist.
- Melt Chocolate: Melt 10 oz semisweet chocolate gently using a double boiler or microwave on low power, stirring often to prevent burning.
- Whip Egg Whites: In a clean bowl, whisk the egg whites with sugar and salt, starting slowly and then increasing speed until fluffy peaks form, creating a stable meringue for lightness.
- Combine Butter and Chocolate: Stir softened butter into the melted chocolate thoroughly. Then whisk in the egg yolks and vanilla extract until smooth.
- Fold Ingredients: Gently fold the chocolate mixture into the meringue, maintaining the airiness, and pour the batter into the prepared springform pan.
- Bake Cake: Bake for 28 minutes. Check doneness by inserting a toothpick; it should come out with moist crumbs. Let the cake cool completely in the pan.
- Dissolve Gelatin (Semisweet Mousse): Sprinkle gelatin over 2 tablespoons of cool water and let it bloom for a few minutes.
- Heat Chocolate Mixture: In a saucepan, gently heat 10 oz semisweet chocolate with 1 ½ cups heavy cream until smooth and well combined. Stir in dissolved gelatin and cool to room temperature.
- Whip Cream and Fold: Whip remaining heavy cream to soft peaks and carefully fold into the cooled chocolate mixture until combined. Chill this mousse in the refrigerator for about 2 hours until firm.
- Dissolve Gelatin (White Chocolate Mousse): Sprinkle gelatin over 1 tablespoon cool water and allow to bloom.
- Heat White Chocolate Mixture: Warm 7 oz white chocolate with 1 ½ cups heavy cream in a saucepan until melted and smooth. Stir in dissolved gelatin and let cool to room temperature.
- Whip Cream and Fold: Whip heavy cream to soft peaks and fold gently into the white chocolate mixture. Chill for 2 hours or until set.
- Assemble Cake: Once the cake base is cooled, release it from the pan and invert onto a serving platter. Spread the semisweet chocolate mousse evenly over the cake, then add the white chocolate mousse layer on top.
- Chill and Set: Refrigerate the assembled cake for at least 4 hours or until the mousse layers are fully set and firm before serving.
Notes
- For best results, use high-quality chocolate to enhance flavor and texture.
- Ensure eggs are at room temperature to achieve stable meringue.
- Wrapping the pan with foil prevents water from seeping into the cake during the water bath baking.
- Melt chocolate gently to avoid burning and maintain smooth texture.
- Blooming gelatin properly is key for mousse to set correctly.
- Allow mousse layers to chill thoroughly between steps to ensure firmness in the final cake.
