Description
A decadent Triple Chocolate Mousse Cake featuring layers of moist chocolate cake, rich chocolate fudge, silky chocolate mousse, and creamy white chocolate mousse, topped with chocolate curls and cocoa powder. Perfect for chocolate lovers seeking a stunning and indulgent dessert.
Ingredients
Scale
Cake Ingredients
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/4 cup (58g) sour cream, room temperature
- 1/2 tsp vanilla extract
- 2 egg whites, room temperature
- 1/2 cup + 2 tbsp (81g) all purpose flour
- 1/4 cup + 2 tbsp (43g) Hershey’s special dark cocoa
- 1 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk, room temperature
- 2 tbsp water, room temperature
Fudge Layer Ingredients
- 6 oz (170g) semi sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) heavy whipping cream
Chocolate Mousse Ingredients
- 4 large egg yolks
- 1/4 cup (52g) sugar
- 1/2 cup (120ml) heavy whipping cream
- 8 oz (227g) semi sweet chocolate chips
- 1 3/4 cups (420ml) heavy whipping cream, divided
- 3/4 cup (86g) powdered sugar
White Chocolate Mousse Ingredients
- 1 1/4 tsp unflavored powdered gelatin
- 1 1/2 tbsp (23ml) water
- 9 ounces (255g) white chocolate chips
- 1 3/4 cups (420ml) heavy whipping cream, cold, divided
- 1/3 cup (38g) powdered sugar
Instructions
- Prepare Cake Batter: Preheat oven to 350°F (176°C) and grease and line an 8-inch cake pan with parchment paper. In a large bowl, cream butter and sugar for 3-4 minutes until fluffy. Add sour cream and vanilla extract, mixing well. Add egg whites one at a time, mixing after each. Scrape down the bowl.
- Combine Dry Ingredients and Bake: In a separate bowl, mix flour, cocoa powder, baking powder, and salt. In a small cup, mix milk and water. Add half the dry ingredients to the batter, mix, then add milk mixture and mix. Add remaining dry ingredients and mix well. Pour batter evenly into pan and bake for 19-21 minutes until a toothpick inserted comes out with a few crumbs. Cool cake completely.
- Prepare Cake Pan for Layering: Line an 8×3 inch springform pan with parchment paper extending 2 inches above the pan’s top edge. Trim the cake dome and place the cake inside the prepared pan or use cake collar or plastic wrap for easy removal later.
- Make Fudge Layer: Place semi-sweet chocolate chips, corn syrup, and vanilla extract in a heatproof bowl. Heat 1/2 cup heavy cream to boiling, pour over chocolate, cover, and let sit 3-5 minutes. Whisk until smooth. Pour fudge on cake and refrigerate about 1 hour until firm.
- Make Chocolate Mousse: Combine egg yolks, sugar, and 1/2 cup heavy cream in a double boiler over simmering water (avoid boiling). Whisk constantly for 7-10 minutes until thickened and reaches 160°F (71°C). Remove from heat.
- Melt Chocolate and Combine with Egg Mixture: Melt 8 oz semi sweet chocolate chips in microwave or double boiler. Vigorously whisk the warm egg mixture into melted chocolate until smooth. Let cool to room temperature.
- Whip Cream and Fold: Whip 1 1/4 cups heavy cream with powdered sugar until stiff peaks form. Fold a quarter of the whipped cream into chocolate mixture to lighten it, then fold remaining chocolate mixture gently into whipped cream until uniform. Spread mousse evenly over fudge layer and refrigerate for 1 hour.
- Make White Chocolate Mousse: Sprinkle gelatin over water in a small bowl and let stand 5 minutes. Heat 1/2 cup heavy cream to boil. Whisk gelatin into hot cream until dissolved. Pour mixture over white chocolate chips, cover, and let sit 3-5 minutes. Whisk until smooth; microwave in 10-15 second intervals if needed. Let cool to room temperature.
- Whip Cream and Fold White Chocolate Mousse: Whip 1 1/4 cups heavy cream with powdered sugar until stiff peaks form. Fold one third of white chocolate mixture into whipped cream gently. Repeat twice with remaining mixture until well combined. Spread mousse evenly on chocolate mousse layer. Refrigerate 3-4 hours until firm.
- Finish Cake: Remove cake from pan or remove springform collar. Smooth sides if needed using an offset spatula. Decorate with chocolate curls and a dusting of cocoa powder. Keep refrigerated until serving.
Notes
- Ensure all dairy and eggs are at room temperature for best texture.
- Use a springform pan or cake collar for easiest removal of mousse cake.
- Whisk egg yolks gently in double boiler to avoid scrambling; do not let mixture boil.
- Allow mousse layers to chill completely to set properly before adding next layer.
- Store cake refrigerated and consume within 3 days for optimal freshness.
