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Triple Chocolate Mousse Cake

An indulgent dessert featuring three luxurious layers of dark, milk, and white chocolate mousse, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 cup all-purpose flour Creates a moist and tender cake base.
  • 1/2 cup cocoa powder Offers rich chocolate flavor.
  • 1 cup sugar Sweetens the cake just right.
  • 1/2 teaspoon baking powder Helps the cake rise to perfection.
  • 1/4 teaspoon baking soda Aids in that beautiful texture.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1/2 cup vegetable oil Creates a moist cake without being too heavy.
  • 1/2 cup whole milk Adds creaminess to the batter.
  • 2 large eggs Binds the ingredients together for a fluffy texture.
  • 1 teaspoon vanilla extract Infuses warmth and depth.
  • 1/2 cup boiling water Ensures a great consistency in the batter.
Dark Chocolate Mousse
  • 1 cup dark chocolate chips Provides the deep, rich chocolate flavor.
  • 1/2 cup heavy cream Whips up to luscious peaks for richness.
Milk Chocolate Mousse
  • 1 cup milk chocolate chips Sweet and smooth for the milk mousse.
  • 1/2 cup heavy cream Adds creaminess to the layer.
White Chocolate Mousse
  • 1 cup white chocolate chips Ideal for the top layer.
  • 1/2 cup heavy cream Finishes the cake with soft, fluffy texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
Mixing Ingredients
  1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  2. Add vegetable oil, milk, eggs, and vanilla extract, mixing until smooth and creamy.
  3. Slowly pour in the boiling water and stir until fully combined.
Baking the Cake
  1. Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick comes out clean.
  2. Once baked, let it cool completely in the pan before transferring to a wire rack.
Dark Chocolate Mousse
  1. Melt dark chocolate chips and let cool slightly.
  2. Whip the heavy cream in a bowl until soft peaks form and fold in melted dark chocolate.
  3. Spread the dark mousse over the cooled cake layer and chill in the refrigerator.
Milk Chocolate Mousse
  1. Melt milk chocolate chips and whip the corresponding heavy cream until soft peaks form.
  2. Spread over the dark chocolate mousse and refrigerate to set.
White Chocolate Mousse
  1. Melt white chocolate chips and whip the corresponding heavy cream until soft peaks form.
  2. Spread over the milk chocolate mousse and return the cake to the refrigerator for at least 4 hours or until fully set.

Notes

For richer flavors, use high-quality chocolate chips. For extra texture, consider adding crushed Oreo cookies or chocolate wafer crumbs between mousse layers. Serve with a dollop of whipped cream or fresh berries for a refreshing contrast.