Description
This indulgent Triple Chocolate Mousse Cake combines layers of semisweet, white, and milk chocolate with a light, airy mousse texture. The rich chocolate base is enhanced with a hint of coffee, topped with a fluffy whipped cream layer and decorated with elegant drizzles of melted white and milk chocolate. Perfect for chocolate lovers seeking a sophisticated dessert that is as stunning as it is delicious.
Ingredients
Scale
Chocolate Mousse Base
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 2 tablespoons water
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
Whipped Cream Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Decoration
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Prepare the pan: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking and ensure easy cake release.
- Melt chocolate and butter: In a heatproof bowl, gently melt the semisweet chocolate chips and unsalted butter together either in the microwave using short bursts or over a double boiler, stirring until smooth and fully combined.
- Dissolve coffee and add sugar: Combine the instant coffee granules with water to dissolve, then stir this coffee mixture and granulated sugar into the melted chocolate mixture to enrich the flavor.
- Add egg yolks: Whisk in the egg yolks one at a time into the chocolate mixture, ensuring each is fully incorporated for a smooth batter.
- Beat egg whites: In a separate bowl, use an electric mixer to beat the egg whites with cream of tartar until stiff peaks form, which will provide the mousse’s airy structure.
- Fold in egg whites: Carefully fold the beaten egg whites into the chocolate mixture, gently mixing until no white streaks remain to maintain the light mousse texture.
- Bake the mousse base: Pour the batter evenly into the prepared springform pan and bake for 30-35 minutes until the mousse is set but still slightly soft in the center.
- Cool the cake: Allow the cake to cool completely in the pan to stabilize before removing the sides for topping.
- Whip cream topping: Chill a mixing bowl, then whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to create a luscious, airy topping.
- Apply whipped cream: Spread the whipped cream evenly over the cooled mousse cake, adding a creamy contrast to the rich chocolate base.
- Melt decorative chocolates: In separate heatproof bowls, gently melt the white chocolate chips and milk chocolate chips until smooth, then allow to cool slightly so they are easy to drizzle.
- Decorate cake: Drizzle the melted white and milk chocolates over the whipped cream in an artistic pattern to add texture and visual appeal.
- Set the chocolate drizzle: Refrigerate the cake for an additional 30 minutes to firm up the decorative chocolate layers.
- Serve: Slice and serve the Triple Chocolate Mousse Cake, enjoying the decadent and multi-textured chocolate experience.
Notes
- Use fresh eggs for best texture and safety since egg whites are lightly cooked in the mousse.
- If you don’t have a springform pan, a regular cake pan lined with parchment will work but may be harder to remove the cake.
- The instant coffee enhances the chocolate flavor but can be omitted for a pure chocolate taste.
- Ensure the melted chocolates for decoration are not too hot to prevent melting the whipped cream topping.
- Refrigerate the cake well before slicing to maintain clean, even slices.
