If you love chocolate, then this Triple Chocolate Mousse Cake is a must-try! It’s rich, creamy, and oh-so-delicious. This cake is perfect for any celebration or just when you want to treat yourself. Trust me, once you try it, you’ll fall in love!
Why Make This Recipe
This recipe is not just about baking; it’s an experience. Imagine layering three types of chocolate mousse over a moist chocolate cake. It impresses everyone at parties and makes family gatherings extra special. Plus, it’s easy and fun to make!
How to Make Triple Chocolate Pastel Mousse
Ingredients:
- 1 cup (120g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) boiling water
- 4 oz (115g) dark chocolate (70% cacao), chopped
- 1 cup (240ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 4 oz (115g) milk chocolate, chopped
- 4 oz (115g) white chocolate, chopped
- Shaved chocolate or cocoa powder for decoration
- Fresh fruit (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Add the buttermilk, vegetable oil, and vanilla extract, mixing until combined.
- Slowly add the dry ingredients to the wet mixture, stirring until smooth. Carefully mix in the boiling water (the batter will be thin).
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
- For the dark chocolate mousse: Melt the dark chocolate in a double boiler and let it cool slightly. Whip the cream and powdered sugar until soft peaks form, then fold in the melted chocolate.
- Repeat the melting and whipping process with the milk chocolate and then the white chocolate.
- Once the cake is cool, slice it in half horizontally. Place the bottom layer on a serving plate.
- Spread the dark chocolate mousse over the bottom layer, followed by the milk chocolate mousse, and then the white chocolate mousse.
- Gently place the top layer of cake on top and press down lightly.
- Chill in the refrigerator for at least 4-6 hours or overnight for the best results.
- When ready to serve, decorate with shaved chocolate or cocoa powder and fresh fruit if desired. Enjoy it cold!
How to Serve Triple Chocolate Pastel Mousse
Serve this cake cold for the best taste. You can slice it into pieces and add fresh fruits or whipped cream on top for extra flair. It’s perfect for birthdays, holidays, or just a cozy dessert night at home!
How to Store Triple Chocolate Pastel Mousse
To keep your cake fresh, store it in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It can last about 3-4 days in the fridge, but it’s so yummy, it might not last that long!
Tips to Make Triple Chocolate Pastel Mousse
- Make sure all your ingredients are at room temperature before starting.
- Don’t skip cooling the chocolate before mixing it into the cream; this helps keep the mousse light and fluffy.
- For extra flavor, you can add a pinch of sea salt to the chocolate mousse for a nice contrast to the sweetness.
Variation
If you want to mix things up, try adding coffee or espresso powder to enhance the chocolate flavor. You can also switch out the chocolate types for flavored chocolates, like mint or orange.
FAQs
1. Can I use different types of chocolate?
Yes! Feel free to use any type of chocolate you love. Just make sure to adjust the sweetness accordingly.
2. How long does this cake last in the fridge?
The cake can last about 3-4 days in the refrigerator if stored properly.
3. Can I freeze the Triple Chocolate Mousse Cake?
Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month.