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Triple Layer Chocolate Mousse Cake

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This indulgent Triple Layer Chocolate Mousse Cake features a rich chocolate cake layered with dark and white chocolate mousses, creating a delightful contrast of flavors and textures. Topped with a velvety mousse and perfect for special occasions.

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup buttermilk

¼ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup boiling water

6 ounces dark chocolate, chopped

1 cup heavy cream (divided)

2 large egg yolks

¼ cup granulated sugar

1 teaspoon vanilla extract

6 ounces white chocolate, chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Make the Chocolate Cake: In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
  3. Bake the Cake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. Prepare the Dark Chocolate Mousse: In a heatproof bowl, melt the dark chocolate over a pot of simmering water or in the microwave. Let it cool slightly. In a separate bowl, whip ½ cup of heavy cream to soft peaks. In another bowl, whisk the egg yolks with sugar until pale. Gently fold in the melted chocolate, then fold in the whipped cream. Chill for 30 minutes.
  5. Prepare the White Chocolate Mousse: Follow the same method as the dark chocolate mousse. Melt the white chocolate and let it cool slightly. Whip ½ cup of heavy cream to soft peaks. Whisk the egg yolks and sugar until pale, fold in the white chocolate, and then fold in the whipped cream. Chill for 30 minutes.
  6. Assemble the Cake: Slice the cooled cake in half horizontally. Place the first layer on a serving plate. Spread half of the dark chocolate mousse over the first layer, then place the second layer of cake on top. Spread the white chocolate mousse over the second layer.
  7. Chill the Cake: Chill the assembled cake for at least 2 hours to set the mousses.
  8. Serve: Once set, slice the cake and serve. Optionally, top with whipped cream and chocolate shavings for extra decoration.

Notes

Flavored Mousses: Add vanilla, almond, or coffee extract to the mousse for extra flavor.

Berry Topping: Add fresh berries like raspberries or strawberries on top for a fruity contrast.

Nutty Layers: Add chopped hazelnuts or almonds to the mousse for some crunch and texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/triple-layer-chocolate-mousse-cake/