Wow, this is one of the most decadent cakes I’ve ever made. Rich, creamy, and chocolatey, this is the perfect chocolate cake that is sure to satisfy your sweet tooth.
Have you ever heard of a Triple Chocolate Mousse Cake? Well, this is a chocolate lover’s dream recipe. It’s rich and creamy, and the perfect ending to a meal.
If you’ve been following my blog for a while, you know that my favorite dessert is chocolate cake. It’s rich, moist and delicious, and there’s just something about eating one straight out of the oven that makes me feel like a kid again.
This gorgeous triple chocolate mousse cake is a real favorite. If you want to impress your guests with a dessert, it’s time to make this recipe. A creamy, airy filling on a moist cake base and lots of chocolate flavor. How can you not like it? There are several steps to making this cake, but all the layers are made the same way. Once you get the hang of it, you’re ready to work. The cake base gives the mousse cake a texture that many mousse cakes do not have. And each layer contains chocolate… and you can never have too much chocolate!
Preparation of triple chocolate mousse cake
The cake consists of several layers: an airy sponge cake base, then several layers of mousse cake, and then the glaze. The three layers of mousse (white chocolate, milk chocolate and dark chocolate) are prepared in the same way: First mix the gelatin with water and then add the gelatin mixture to the milk, chocolate and cream mixture. Each individual layer should be refrigerated for at least 40 minutes to ensure it has set. Do not add all layers at once!
The final step is to pour the chocolate icing over the cake. It is then placed in the refrigerator overnight to harden completely.
– This cake is softer than a regular sponge cake because it is mousse-like. Therefore, it is preferable to use a springform pan for the cake. If you can find mini baking tins, you can make individual triple chocolate mousse cakes for each guest.
– To make a vegan version, a few changes need to be made. The bottom of the cake can be replaced with a no-bake cake made with almond flour, dates, cocoa powder and vanilla extract. For the filling, you can make a mousse from coconut cream (whipped), cocoa powder (or any vegan chocolate) and vegan gelatin.
– To make a keto version, you can just replace the sugar with another type of sugar.
– Instead of the shortbread, make a simple cookie cake (chopped chocolate chip cookies mixed with butter).
Store and freeze triple chocolate cake
This cake can be kept in the fridge for up to 5 days, but we think you’ll eat it sooner!
The triple chocolate mousse cake freezes well. After it solidifies in the refrigerator, it can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
In a saucepan, heat the milk with the butter and chocolate.
Separate the egg whites from the yolks.
Beat the egg white and the egg yolk separately.
Add a third of the egg whites to the egg yolks, then add the flour, cornstarch and baking powder.
Add the cooled chocolate mixture and mix well, then add the remaining beaten egg whites.
Place them on a baking tray and bake at 180°C for 25 minutes.
Pour the milk with the gelatin and stir.
Next, put the milk, sugar and egg yolks in a saucepan over low heat, stir well and, when thickened, add the gelatin and dark chocolate. Let it cool, but not completely.
Whip up the cream.
Fold the cream through the chocolate mixture.
Pour the mixture over the baked sponge cakes. Leave it in the fridge for 40 minutes.
Repeat this process for the milk and white chocolate. Don’t do the frosting. Mix the gelatin with the water.
In a small saucepan over low heat, add the cream, milk, white chocolate and gelatin and allow to cool.
Pour it over the cake and leave it in the fridge overnight.
As this cake needs to be kept in the fridge for a long time, it is an ideal dessert to prepare before an event. Prepare it the day before and it’s ready to serve the next day.This is my tried and true recipe for the best ever chocolate mousse cake. I’ve been known to use it as the special dessert for many occasions and it never lets me down..
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