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Triple Chocolate Mousse Cake

Decadent Triple Chocolate Mousse Cake You'll Savor Forever

Enjoy the rich indulgence of the Triple Chocolate Mousse Cake, a delightful centerpiece for any occasion.
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Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup All-Purpose Flour Substitute with an almond flour blend for a gluten-free option.
  • 1 cup Granulated Sugar Adds sweetness and moisture to each luscious layer.
  • 3/4 cup Cocoa Powder Infuses deep chocolate flavor.
  • 1 tsp Baking Powder Essential leavening agent.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1 cup Whole Milk Can be replaced with dairy-free alternatives.
  • 3 large Eggs Bind the ingredients.
  • 1/2 cup Sour Cream Adds richness; swap for Greek yogurt for a lighter version.
  • 1/2 cup Vegetable Oil Keeps the cake moist and tender.
  • 1 tsp Espresso Powder Enhances the chocolate flavor.
  • 1 tsp Vanilla Extract Adds depth of flavor.
  • 1/2 tsp Salt Enhances flavor.
  • 1 cup Hot Water Creates a moist batter.
Mousse Ingredients
  • 1 cup Heavy Cream Essential for the mousse.
  • 4 large Egg Yolks Provide a luxurious custard base.
  • 1 cup Dark Chocolate Use high-quality chocolate.
  • 1 cup White Chocolate Use high-quality chocolate.
  • 1 cup Milk Chocolate Use high-quality chocolate.
  • 1/4 cup Granulated Sugar Sweetens the mousse.
  • 2 tbsp Cornstarch Thickens the custard base.
Ganache Ingredients
  • 1 cup Heavy Cream for Ganache Used to create a glossy finish.
  • 1 cup Milk Chocolate for Ganache Provides a sweet topping.

Equipment

  • Mixing bowl
  • Whisk
  • Cake Pans
  • Saucepan
  • Spatula
  • Refrigerator

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Whisk together the dry ingredients in a bowl.
  2. Combine wet ingredients in a separate bowl; mix until just combined.
  3. Gradually stir in hot water to create a thin, smooth batter.
  4. Divide the batter between two greased 9-inch cake pans and bake for 30-35 minutes.
  5. Allow cakes to cool for 10 minutes before transferring to wire racks.
Mousse Preparation
  1. Heat one cup of heavy cream until steaming.
  2. Whisk together egg yolks, granulated sugar, and cornstarch.
  3. Gradually add hot cream to the yolk mixture, whisking continuously.
  4. Return to the saucepan and cook until thickened; split between two bowls.
  5. Add melted dark chocolate to one bowl and white chocolate to the other.
  6. Fold in whipped cream to each for light mousses.
Assembling the Cake
  1. Once cake layers have cooled, place one layer on a serving plate.
  2. Spread dark chocolate mousse on top, then add second layer.
  3. Top with white chocolate mousse and smooth the top.
  4. Cover and refrigerate for at least 2 hours.
Making the Ganache
  1. Heat remaining cup of heavy cream until simmering.
  2. Pour cream over chopped milk chocolate; whisk until smooth.
  3. Pour ganache over the chilled cake, allowing it to drip down the sides.
Final Chill and Serve
  1. Refrigerate for at least 30 minutes to set the ganache.
  2. For best flavor, chill overnight before serving.
  3. Slice with a warm knife for clean cuts.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

Chill each mousse layer for at least 2 hours before assembling. Use only high-quality chocolate for the best flavor.

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