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Triple Chocolate Mousse Cake

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Triple chocolate mousse cake features a rich brownie base, silky chocolate mousse filling, and glossy ganache topping for a decadent, light-textured dessert.[1]

Ingredients

Scale
  • 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
  • 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
  • ¾ cups (180 ml) heavy cream
  • 1 tablespoon unsalted butter
  • 9 ounces (252 g) semisweet chocolate, coarsely chopped

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch springform pan. Melt chocolate and butter together, stir in sugar, then eggs and vanilla. Fold in flour, cocoa, and salt. Bake for 20-25 minutes until set. Cool completely.
  2. For mousse: Sprinkle gelatin over water, let stand 5 minutes. Melt semisweet chocolate with ½ cup cream and sugar, add gelatin, whisk smooth. Whip remaining cream to soft peaks, fold into chocolate. Spread over cooled brownie, chill 30 minutes.
  3. For ganache: Heat cream and butter, pour over chopped chocolate, whisk until smooth. Pour over mousse, chill until set, at least 2 hours. Run knife around edge before releasing from pan.

Notes

Use room temperature ingredients for best results. Chill thoroughly between layers to ensure clean slices. Garnish with chocolate shavings for extra elegance.

Nutrition

Find it online: https://www.rapidrecipes.blog/triple-chocolate-mousse-cake/