Decadent Triple Chocolate Mousse Cake
Indulge in this Decadent Triple Chocolate Mousse Cake, an exquisite dessert that brings together three luxurious layers of chocolate goodness. With a rich chocolate cake foundation, airy chocolate mousse filling, and a glossy dark chocolate ganache on top, this cake is not just a treat but a true celebration of chocolate. Elevate your experience by serving it with fresh berries or a dollop of whipped cream. Perfect for birthdays, anniversaries, or any special occasion, this cake is sure to impress your guests and leave them wanting more.
N/A
Servings
400
Calories
21
Ingredients
Ingredients
unsweetened chocolate
3 ounces (finely chopped)
hot water
1/4 cup
instant coffee granules
1 teaspoon
Dutch-processed cocoa powder
2 tablespoons
granulated sugar
3/4 cup
unsalted butter
6 tablespoons (softened)
large eggs
2
large egg yolks
2
vanilla extract
1 teaspoon
all-purpose flour
3/4 cup
baking soda
3/4 teaspoon
salt
1/2 teaspoon
buttermilk
1/2 cup
gelatin powder
3/4 teaspoon
water
1 tablespoon
semisweet chocolate
6 ounces (coarsely chopped)
granulated sugar
2 tablespoons
cold heavy cream
1 1/2 cups
heavy cream
3/4 cup
unsalted butter
1 tablespoon
semisweet chocolate
9 ounces (coarsely chopped)
Instructions
1
Preheat the oven: Adjust your oven rack to the middle position and preheat the oven to 350°F (175°C). Lightly grease and flour a 8-inch springform pan, ensuring you tap out any extra flour.
2
Melt chocolate: In a small heatproof bowl, combine the finely chopped unsweetened chocolate with hot water. Stir with a silicone spatula until completely melted and smooth, approximately 2 minutes. Mix in instant coffee granules and Dutch-processed cocoa powder until well combined. Stir in 1/4 cup of granulated sugar until the mixture is thick and glossy, about 2 minutes.
3
Prepare the batter: In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter with the remaining sugar until light and fluffy. Add eggs and egg yolks one by one, mixing well after each addition before adding vanilla extract. Gradually mix in the melted chocolate mixture until completely combined.
4
Combine dry ingredients: In a small bowl, whisk together all-purpose flour, baking soda, and salt. Add half of this mixture to the chocolate mixture, followed by the buttermilk. Mix until just incorporated before adding the remaining flour mixture. Ensure the batter is mixed thoroughly but do not overmix.
5
Bake the cake: Spread the batter evenly in the prepared pan and smooth down the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool in the pan on a wire rack to room temperature.
6
Make the mousse: For the mousse, sprinkle the gelatin powder over water in a small bowl and let it sit for 5 minutes. In a separate bowl, combine coarsely chopped semisweet chocolate and granulated sugar. Heat 1/2 cup of cold heavy cream in a small saucepan until simmering, then remove it from heat and stir in the softened gelatin until fully dissolved. Pour the hot cream over the chocolate and whisk until the chocolate melts and mixture is smooth. Allow the mixture to cool to room temperature, stirring occasionally.
7
Whip the cream: In the stand mixer with the whisk attachment, whip the remaining 1 1/2 cups cold heavy cream on medium speed until it starts to thicken, about 30 seconds. Increase to high speed and whip until soft peaks form, approximately 30 to 60 seconds. Fold 1/3 of the whipped cream into the cooled chocolate mixture using a whisk, then gently fold the remaining whipped cream into the chocolate until no streaks remain.
8
Layer the mousse: Spoon the chocolate mousse onto the cooled chocolate cake, smoothing out the top with an offset spatula. Refrigerate the cake for about 2 hours to set the mousse.
9
Make the ganache: In a medium saucepan over medium-high heat, combine heavy cream and unsalted butter, heating until just before boiling. Place coarsely chopped semisweet chocolate in a medium heatproof bowl and pour the hot cream over it. Stir until the chocolate is melted and the ganache is smooth. Allow it to cool to room temperature.
10
Finish the cake: Once the mousse is set, pour the ganache over the mousse layer and smooth it out. Refrigerate the cake until the ganache sets for about 45 minutes. To serve, run a knife along the outer edge of the cake to loosen it, gently removing the sides of the springform pan. Slice and serve with whipped cream or garnish with fresh berries.
Nutrition Information
30g
Fat
31g
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the three layers of the Decadent Triple Chocolate Mousse Cake?
The cake features a rich chocolate cake foundation, an airy chocolate mousse filling, and a glossy dark chocolate ganache on top.
What oven temperature is required for baking the cake base?
The oven should be preheated to 350°F (175°C) with the rack adjusted to the middle position.
What size pan should be used for this recipe?
An 8-inch springform pan is recommended for this recipe.
How should I prepare the springform pan before baking?
Lightly grease and flour the pan, making sure to tap out any extra flour.
How do you melt the chocolate for the cake base?
Combine finely chopped unsweetened chocolate with hot water in a heatproof bowl and stir with a silicone spatula for approximately 2 minutes until smooth.
What specific types of chocolate are needed for this recipe?
The recipe requires unsweetened chocolate for the base, semisweet chocolate for the mousse, and semisweet chocolate for the ganache.
Why are instant coffee granules used in the cake batter?
Instant coffee granules are mixed with the melted chocolate to enhance the depth and richness of the chocolate flavor.
What type of cocoa powder is best for this cake?
Dutch-processed cocoa powder is specified for the cake mixture.
How should the butter and sugar be prepared?
The softened unsalted butter should be beaten with granulated sugar in a stand mixer until light and fluffy.
How many eggs are required for the chocolate cake base?
The recipe calls for 2 large eggs and 2 large egg yolks.
What dry ingredients are whisked together for the cake?
Whisk together all-purpose flour, baking soda, and salt in a small bowl.
What liquid is used to hydrate the cake batter?
The recipe uses 1/2 cup of buttermilk to add moisture and tang to the cake.
How long does the cake base need to bake?
Bake the cake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
How is the gelatin prepared for the mousse layer?
Sprinkle the gelatin powder over water and let it sit for 5 minutes before incorporating it into hot cream.
How do you make the chocolate mixture for the mousse?
Combine chopped semisweet chocolate and sugar, then pour hot cream containing dissolved gelatin over it and whisk until smooth.
What is the process for whipping the heavy cream for the mousse?
Whip cold heavy cream on medium speed until thickened, then increase to high speed until soft peaks form.
How do you combine the whipped cream with the chocolate mousse base?
Fold 1/3 of the whipped cream into the cooled chocolate mixture first, then gently fold in the remaining cream until no streaks remain.
How long must the mousse refrigerate before adding the ganache?
The mousse layer needs to be refrigerated for about 2 hours to set properly.
What ingredients are in the chocolate ganache?
The ganache is made from heavy cream, unsalted butter, and coarsely chopped semisweet chocolate.
How is the ganache applied to the cake?
Once the mousse is set, pour the room-temperature ganache over the top and smooth it out.
How long does the ganache take to set?
The ganache should be refrigerated for about 45 minutes until it sets.
How do you remove the cake from the springform pan safely?
Run a knife along the outer edge of the cake to loosen it before gently removing the sides of the pan.
What are the recommended garnishes for this cake?
Serve the cake with fresh berries or a dollop of whipped cream for an elevated experience.
How many calories are in a serving of this chocolate mousse cake?
Each serving contains approximately 400 calories.
What is the fat content per serving?
One serving of this cake contains 30 grams of fat.
How many carbohydrates are in one serving?
There are 31 grams of carbohydrates per serving.
What is the protein content of the cake?
Each serving provides 4 grams of protein.
What occasions is this cake suitable for?
It is perfect for birthdays, anniversaries, or any special occasion where you want to impress guests.
How many total ingredients are used in this recipe?
The recipe consists of 21 individual ingredient items across the three layers.
Can I use hot water to melt the chocolate for the base?
Yes, 1/4 cup of hot water is used to melt the unsweetened chocolate and coffee granules.