Triple Chocolate Mousse Cake
🕒 Total Time: 2 hours 25 minutes
🥘 Recipe Yield: 1 cake (12 servings)
Description:
Indulge in the decadent elegance of our Triple Chocolate Mousse Cake, a dessert fit for any occasion. Layers of airy chocolate genoise sponge cake are lavishly sandwiched between three luscious mousses made from bittersweet, white, and milk chocolate. This dessert is a masterpiece of flavor and texture, guaranteed to impress even the most discerning chocolate lover.
Ingredients:
- 3/4 cup all-purpose flour
- 1 cup cocoa powder
- 6 eggs
- 1 cup sugar
- 2 sticks (1 cup) unsalted butter
- 5 ounces bittersweet chocolate
- 5 ounces white chocolate
- 5 cups heavy cream
- 1 1/2 cups sugar
Instructions:
1. Make the Chocolate Genoise:
- Preheat the oven to 350°F (175°C).
- Butter a 9″ springform pan and line the bottom with parchment paper. Butter again and flour.
- Sift cocoa powder and flour into a medium bowl, whisk to combine, and set aside.
- Fill a pot one-third full with water and bring it to a simmer.
- In the bowl of an electric mixer, combine eggs and sugar.
- Place the bowl over the simmering water (ensuring the bowl doesn’t touch the water) and whisk until warm.
- Transfer the bowl to the mixer and beat on medium speed until the mixture triples in volume and forms a thick ribbon (about 8 minutes).
- In four batches, sift the flour mixture into the egg mixture and gently fold in.
- Fold in the melted butter, then scrape the batter into the prepared pan.
- Bake for 20-25 minutes, until the cake pulls away from the sides and springs back when touched.
- Cool in the pan for 10 minutes, then unmold onto a cooling rack and allow to cool to room temperature.
2. Make the Sugar Syrup:
- In a small saucepan, combine 1/4 cup sugar with 1/4 cup water.
- Optionally, flavor the syrup with liqueur (almond or hazelnut work well).
- Bring to a boil, ensuring all alcohol cooks off if using liqueur. Let cool to room temperature.
3. Make the Mousses:
- Chop the bittersweet, white, and milk chocolate and place in separate medium bowls.
- In a small saucepan, bring 1 cup of cream to a boil, then pour 1/2 cup into each bowl of chocolate.
- Whisk each mixture until smooth and let cool for 15 minutes.
- Meanwhile, whip the remaining heavy cream until stiff peaks form, then refrigerate.
- Gently fold 1/3 of the whipped cream into each chocolate mixture.
4. Assemble the Cake:
- Using a long serrated knife, slice the genoise horizontally into three layers.
- Assemble the springform pan around the bottom layer of the cake.
- Brush sugar syrup onto the bottom layer and spread the milk chocolate mousse over it.
- Place the second cake layer on top and brush with syrup. Spread the white chocolate mousse over it.
- Finally, add the top cake layer and spread the dark chocolate mousse over it.
- Cover and refrigerate for at least 4 hours or up to 24 hours to set.
- Garnish with white chocolate curls before serving.
5. Serving:
- Serve chilled and enjoy the divine layers of chocolatey goodness!
- This cake can be stored for a couple of days, but it’s best enjoyed on the day it’s made to savor its peak freshness and flavor.
