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Triple Chocolate Mousse Cake a Decadent Masterpiece for Chocolate Lovers

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Prep Time 1 hour
Cook Time 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

Chocolate Cake Base
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup hot coffee
Dark Chocolate Mousse
  • 6 oz dark chocolate 60% cocoa, chopped
  • 1 1/2 cups heavy cream divided
  • 1 teaspoon gelatin powder
  • 1 tablespoon water
Milk Chocolate Mousse
  • 6 oz milk chocolate chopped
  • 1 1/2 cups heavy cream divided
  • 1 teaspoon gelatin powder
  • 1 tablespoon water
White Chocolate Mousse
  • 6 oz white chocolate chopped
  • 1 1/2 cups heavy cream divided
  • 1 teaspoon gelatin powder
  • 1 tablespoon water

Method
 

Bake the Cake Base
  1. Preheat oven to 350°F (175°C).
  2. Whisk dry ingredients, then add buttermilk, oil, and egg.
  3. Stir in hot coffee and bake in a 9-inch springform pan for 20-25 minutes.
  4. Cool completely in the pan.
Prepare the Mousses (Repeat for each layer)
  1. Bloom gelatin in water for 5 minutes.
  2. Heat 1/2 cup heavy cream and pour over chopped chocolate; stir until smooth.
  3. Melt bloomed gelatin and stir into chocolate mixture.
  4. Whip remaining 1 cup heavy cream to soft peaks and fold into the chocolate.
  5. Pour over the cake base (starting with dark, then milk, then white) and chill for 30 minutes between layers.
Final Chill
  1. Refrigerate the completed cake for at least 6 hours or overnight before removing from the springform pan.