Description
This Triple Chocolate Mousse Cake is a rich and decadent dessert featuring three irresistible layers: a fudgy brownie base, a creamy chocolate mousse filling, and a silky chocolate ganache topping. Perfect for special occasions or when you simply want to indulge in a show-stopping treat, this cake is easy to make and requires no fancy techniques, making it beginner-friendly.
Ingredients
Scale
Brownie Base
- 6 ounces (170 g) unsweetened chocolate, coarsely chopped
- ½ cup (113 g) unsalted butter, cut into pieces
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (130 g) all-purpose flour
- 3 tablespoons Dutch-process cocoa powder
- ½ teaspoon salt
Chocolate Mousse
- ¾ teaspoon gelatin powder
- 1 tablespoon water
- 6 ounces (168 g) semisweet chocolate, coarsely chopped
- 1 ½ cups (360 ml) heavy cream, cold
- 2 tablespoons granulated sugar
Chocolate Ganache
- ¾ cup (180 ml) heavy cream
- 1 tablespoon unsalted butter
- 9 ounces (252 g) semisweet chocolate, coarsely chopped
Instructions
- Prepare the brownie base: Preheat the oven to 350°F and lightly grease an 8-inch springform pan. Line the bottom and sides with parchment paper, then spray the paper with nonstick spray. In a saucepan over medium-low heat, melt the butter and unsweetened chocolate, stirring until smooth. Remove from heat and whisk in the sugar, allowing the mixture to cool slightly before adding the eggs and vanilla extract. Sift in the flour, cocoa powder, and salt, then fold until no dry streaks remain. Spread the batter evenly in the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Let the brownie base cool completely before proceeding with the mousse.
- Prepare the chocolate mousse: Sprinkle the gelatin over water in a small bowl and let it stand for 5 minutes. In a saucepan, heat ½ cup of the heavy cream with the sugar over medium heat until it reaches a gentle simmer. Remove from heat, stir in the softened gelatin, and whisk until dissolved. Pour this mixture over the chopped semisweet chocolate and whisk until smooth. Let it cool to room temperature, stirring occasionally. In a separate bowl, whip the remaining heavy cream to medium peaks using a mixer. Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it, then fold in the rest until fully combined. Spread the mousse evenly over the cooled brownie base and refrigerate while making the ganache.
- Prepare the chocolate ganache: In a saucepan, heat the heavy cream and butter over medium heat until hot but not boiling. Pour over the chopped semisweet chocolate in a heatproof bowl and stir until completely melted and smooth. Let the ganache cool until it is no longer warm to the touch, then pour it over the mousse layer, spreading evenly. Refrigerate the cake for at least 1 hour or until fully set.
- Serving and storage: Carefully remove the sides of the springform pan and transfer the cake to a serving plate. Garnish with fresh berries, whipped cream, or chocolate shavings if desired. For best results, let the cake sit at room temperature for 30 minutes before serving. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Use high-quality chocolate for the best flavor.
- If you don’t have a springform pan, use a regular 8-inch cake pan lined with parchment paper. Freeze the cake for an hour before removing it from the pan to prevent breaking.
- Let the mousse set in the fridge for at least 2 hours for the best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 477 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 87 mg