Triple Chocolate Mousse Cake  

This cake offers a harmonious blend of textures and flavors:

• Triple Chocolate Delight: Each layer showcases a different facet of chocolate, from the fudgy brownie to the airy mousse and glossy ganache.
• Balanced Sweetness: The semisweet ganache perfectly complements the sweeter brownie and mousse layers, creating a well-rounded taste.
• Versatile Pairing: Serve it with fresh strawberries, whipped cream, or ice cream to enhance its decadence.

Ingredients

• Brownie Base:
  • Unsweetened chocolate
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Dutch-processed cocoa powder
  • Salt
• Chocolate Mousse:
  • Semisweet chocolate
  • Unflavored gelatin
  • Heavy cream
  • Granulated sugar
• Chocolate Ganache:
  • Semisweet chocolate
  • Heavy cream
  • Unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Brownie Base:
   • Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it.
   • In a medium saucepan over medium-low heat, melt unsweetened chocolate and unsalted butter, stirring until smooth.
   • Remove from heat and whisk in granulated sugar. Allow the mixture to cool slightly.
   • Once cooled, whisk in eggs and vanilla extract until fully incorporated.
   • Sift in all-purpose flour, Dutch-processed cocoa powder, and salt. Fold until no dry streaks remain.
   • Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out mostly clean.
   • Let the brownie cool completely in the pan on a wire rack.
2. Make the Chocolate Mousse:
   • In a small bowl, sprinkle unflavored gelatin over cold water and let it bloom for 5 minutes.
   • Place semisweet chocolate in a medium bowl.
   • In a small saucepan, bring a portion of heavy cream and granulated sugar to a simmer over medium-high heat, stirring to dissolve the sugar.
   • Remove from heat and add the bloomed gelatin, stirring until fully dissolved.
   • Pour the hot cream mixture over the semisweet chocolate and whisk until the chocolate melts and the mixture is smooth. Allow it to cool to room temperature, stirring occasionally.
   • In a separate bowl, whip the remaining heavy cream to medium peaks.
   • Fold the cooled chocolate mixture into the whipped cream until fully combined.
   • Spread the mousse over the cooled brownie base, smoothing the top.
   • Refrigerate for at least 2 hours to set.
3. Prepare the Chocolate Ganache:
   • In a medium saucepan, heat heavy cream and unsalted butter over medium-high heat until just before boiling.
   • Place semisweet chocolate in a heatproof bowl and pour the hot cream mixture over it.
   • Stir until the chocolate is melted and the ganache is smooth.
   • Allow the ganache to cool to room temperature, then pour it over the set mousse layer, spreading it evenly.
   • Refrigerate the cake until the ganache is firm.
4. Serve:
   • Once the ganache has set, remove the cake from the pan.
   • Slice and serve chilled, optionally garnished with fresh strawberries or whipped cream.

Servings and Timing

• Servings: 10-12 slices
• Preparation Time: 45 minutes
• Cooking Time: 25 minutes
• Chilling Time: At least 3 hours

Variations

• Flavor Infusions: Add a teaspoon of instant espresso powder to the brownie batter for a mocha twist.
• Nutty Addition: Fold chopped nuts, such as hazelnuts or almonds, into the brownie batter for added crunch.
• White Chocolate Twist: Replace the semisweet chocolate in the mousse with white chocolate for a contrasting flavor profile.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.

FAQs

How should I store the Triple Chocolate Mousse Cake?

Store the cake in an airtight container in the refrigerator for up to 5 days.

Can I freeze this cake?

Yes, you can freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.

What type of chocolate is best for this recipe?

Unsweetened chocolate is used for the brownie base, while semisweet chocolate is ideal for the mousse and ganache layers.

Can I make this cake in advance?

Absolutely! This cake can be made a day ahead and stored in the refrigerator until ready to serve.

How can I ensure the mousse layer sets properly?

Adding a small amount of gelatin to the mousse helps stabilize it, ensuring it sets firmly and maintains its shape.

What can I serve with this cake?

Fresh strawberries, whipped cream, or a scoop of vanilla ice cream pair wonderfully with this decadent dessert.

Is it necessary to use Dutch-processed cocoa powder?

Dutch-processed cocoa powder offers a smoother flavor, but natural cocoa powder can be used as a substitute if needed.

How do I prevent the brownie base from becoming too dense?

Ensure you don’t overmix the batter after adding the dry ingredients, as this can lead to a denser texture.

Can I use milk chocolate instead of semisweet chocolate?

Using milk chocolate will result in a sweeter cake. If you prefer a less sweet dessert, stick with semisweet chocolate.

How do I know when the brownie base is done baking?

The brownie base is ready when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs attached.

Conclusion

Triple Chocolate Mousse Cake  

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• Author: Isabella
• Total Time: 3 hours 10 minutes (including chilling)
• Yield: 10–12 servings
• Diet: Vegetarian

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Description

Indulge in this Triple Chocolate Mousse Cake featuring a fudgy brownie base, smooth chocolate mousse, and rich ganache. Perfect for any chocolate lover’s dream dessert.

 

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Ingredients

Brownie Base:

• Unsweetened chocolate
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Dutch-processed cocoa powder
• Salt

Chocolate Mousse:

• Semisweet chocolate
• Unflavored gelatin
• Heavy cream
• Granulated sugar

Chocolate Ganache:

• Semisweet chocolate
• Heavy cream
• Unsalted butte

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Instructions

• Prepare the Brownie Base:
  • Preheat oven to 350°F (175°C). Grease and line a baking pan.
  • Melt chocolate and butter over medium heat, then whisk in sugar. Cool slightly.
  • Whisk in eggs and vanilla, then fold in dry ingredients. Bake 20–25 minutes. Cool completely.
• Make the Chocolate Mousse:
  • Bloom gelatin in cold water. Heat cream and sugar, add gelatin, and mix with melted chocolate.
  • Cool to room temperature, whip remaining cream, and fold into chocolate mixture.
  • Spread mousse over brownie base. Chill for 2 hours.
• Prepare the Ganache:
  • Heat cream and butter. Pour over chocolate and mix until smooth.
  • Cool slightly and spread over mousse layer. Chill until set.
• Serve:
  • Slice and serve chilled with garnishes like strawberries or whipped cream.

Notes

• For a mocha flavor, add 1 tsp espresso powder to the brownie batter.
• Use white chocolate for the mousse layer for a unique variation.
• Store in the fridge for up to 5 days or freeze individual slices for up to 2 months.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American