Triple Chocolate Mousse Cake

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Triple Chocolate Mousse Cake

Introduction

If you love chocolate, you’re in for a real treat! This Triple Chocolate Mousse Cake is layers of rich, creamy goodness that will make your heart sing. Whether it’s for a special occasion or just a cozy night in, this cake is sure to impress everyone.

Why Make This Recipe

This cake is not just any dessert; it’s a chocolate lover’s dream! With its velvety mousse layers and crunchy Oreo crust, it’s perfect for celebrations or a weekend indulgence. Plus, it’s easier to make than you might think, and your family will be begging for seconds!

How to Make Triple Chocolate Mousse Cake

Ingredients

  • 2 cups finely crushed Oreo cookies
  • 1/4 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee
  • 1 cup semi-sweet chocolate, melted
  • 1 cup milk chocolate, melted
  • 2 cups heavy cream, cold
  • 1/4 cup powdered sugar (optional)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Directions

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch springform pan.
  2. In a bowl, mix the crushed Oreo cookies with melted butter and press it into the bottom of the pan to form the crust. Bake for 10 minutes and then let it cool.
  3. In another bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, milk, oil, and vanilla until it’s smooth.
  5. Gradually add the dry ingredients to the wet ingredients. Then, mix in the hot coffee.
  6. Pour this cake batter over your cooled crust and bake for 25-30 minutes. Let it cool completely after baking.
  7. Whip the cold heavy cream until soft peaks form and divide it into two bowls.
  8. Fold in the melted semi-sweet chocolate into one bowl to create a mousse, then do the same with the melted milk chocolate in the other bowl.
  9. Spread the semi-sweet chocolate mousse over the cooled cake layer and put it in the fridge for 30 minutes.
  10. Top with the milk chocolate mousse and refrigerate for 2 hours.
  11. For the ganache, heat the heavy cream until it’s steaming and pour it over the chocolate chips. Let it sit for 5 minutes, then stir until smooth.
  12. Pour the ganache over the mousse layers and refrigerate for another hour before serving.

How to Serve Triple Chocolate Mousse Cake

Serve this cake chilled from the fridge. It’s wonderful on its own, but you can add whipped cream or fresh berries on top for an extra treat.

How to Store Triple Chocolate Mousse Cake

Keep any leftover cake in the refrigerator, covered tightly. It should stay fresh for about 3-4 days.

Tips to Make Triple Chocolate Mousse Cake

  • Make sure the heavy cream is very cold for the best whipping results.
  • Let the cake cool completely before adding the mousse layers to prevent melting.
  • You can use any combination of chocolates you like!

Variation

For a fun twist, try adding some chopped nuts or chocolate shavings between the layers. You can also substitute the coffee with milk if you want a milder flavor.

FAQs

1. Can I make this cake ahead of time?
Yes! This cake is perfect to make a day ahead. Just keep it in the fridge until it’s time to serve.

2. Can I use a different type of cookie for the crust?
Absolutely! You can use chocolate graham crackers or any similar cookie you like.

3. What can I do if I don’t have an 8-inch springform pan?
You can use a regular cake pan, but it may be a little harder to remove the cake. Just be careful while serving!

Enjoy making and sharing this delightful Triple Chocolate Mousse Cake with your family and friends!

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