Triple Chocolate Mousse Cake

 

Ingredients

For the Base (Chocolate Sponge Cake):

• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) milk
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract

For the Dark Chocolate Mousse:

• 200g dark chocolate (70% cocoa), chopped
• 1 1/2 cups (360ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Milk Chocolate Mousse:

• 200g milk chocolate, chopped
• 1 1/2 cups (360ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the White Chocolate Mousse:

• 200g white chocolate, chopped
• 1 1/2 cups (360ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Garnish:

• Chocolate shavings or curls
• Cocoa powder for dusting

Instructions

Step 1: Prepare the Chocolate Sponge Cake Base

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform pan with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk the eggs and sugar until pale and fluffy. Gradually add milk, oil, and vanilla extract.
4. Fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan.
5. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.

Step 2: Prepare the Dark Chocolate Mousse

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals. Let it cool slightly.
2. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
3. Gently fold the melted chocolate into the whipped cream until smooth and combined.

Step 3: Prepare the Milk Chocolate Mousse

1. Repeat the same process as the dark chocolate mousse, using milk chocolate instead of dark chocolate.

Step 4: Prepare the White Chocolate Mousse

1. Repeat the same process as the dark chocolate mousse, using white chocolate instead of dark chocolate.

Step 5: Assemble the Cake

1. Place the cooled sponge cake at the bottom of the springform pan.
2. Spread the dark chocolate mousse evenly over the sponge base. Smooth the top with a spatula and refrigerate for 20 minutes.
3. Add the milk chocolate mousse layer, smooth the top, and refrigerate for another 20 minutes.
4. Add the white chocolate mousse layer, smooth the top, and refrigerate for at least 4 hours or overnight for the layers to set.

Step 6: Garnish and Serve

1. Carefully remove the springform pan. Garnish the top with chocolate shavings or a light dusting of cocoa powder.
2. Slice and serve chilled for the ultimate chocolate indulgence.