This cake is a lovely medley of rich chocolate layers that look fancy but are surprisingly easy to make. It’s perfect for any occasion, and who doesn’t love a good chocolate cake, right? Every time I make it, I find myself reminiscing about my own childhood, watching my mom bake cakes and absorbing every bit of wisdom she could muster while melting, whisking, and cooling. Those were the days, eh?
Now, I’m no professional baker, just a mom who loves creating beautiful memories through food. But, let me tell you, this cake makes me feel like I’m starring in one of those cooking shows! The preparation isn’t overly complicated, but it does require a little patience – just enough to make the process enjoyable, not tedious.
Why did I choose this cake for my family gathering, you ask? Well, the mix of a decadent brownie base, light and airy mousse, and smooth ganache is just irresistible. Trust me, once you cut into it, you’ll see all those gorgeous layers, and the looks on your loved ones’ faces will be priceless. Plus, even the pickiest of eaters can’t refuse when there’s chocolate involved. It’s a sure winner at our house!
So, how about gathering your ingredients and diving into this chocolatey world with me? I promise it will be worth every minute spent. You’ll be the talk of your family occasion, and everyone will want second (or third) helpings. Ready to get started?
How to Make Triple Chocolate Mousse Cake
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Ingredients:
- ¾ cup heavy cream
- 6 ounces semisweet chocolate, chopped
- 1 tablespoon unsalted butter
- ½ teaspoon gelatin powder
- ½ cup unsalted butter, cut into pieces
- 1 tablespoon water
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup all-purpose flour
- ¾ teaspoon gelatin powder
- 3 tablespoons Dutch-process cocoa powder
- ½ teaspoon salt
- 6 ounces unsweetened chocolate, chopped
- 2 tablespoons granulated sugar
- 1 ½ cups heavy cream, chilled
- 9 ounces semisweet chocolate, chopped
Directions:
- Heat your oven to 350ºF and prepare an 8-inch springform pan. Lightly coat the pan with nonstick spray, line the bottom with parchment paper, and spray the paper too.
- Melt unsweetened chocolate and butter together in a saucepan over medium-low heat, stirring until smooth. Incorporate the sugar and let the mixture cool until it’s warm.
- Once the mixture has cooled a bit, add the eggs and vanilla, mixing well. Sift the flour, cocoa powder, and salt in, and gently fold the mixture until no flour streaks appear.
- Transfer the mixture into your prepared pan. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan, or refrigerate for a quick chill.
- While the brownie cools, soak gelatin in water for 5 minutes. Heat ½ cup of heavy cream and 2 tablespoons of sugar until simmering. Stir in the gelatin, then pour over the chopped semisweet chocolate. Stir until smooth and let it cool to room temperature.
- Whip the remaining heavy cream to medium-stiff peaks. Gently fold in one-third of it into the chocolate mixture, then incorporate the rest until smooth. Spread this mousse over the brownie layer and refrigerate.
- Prepare the ganache by heating the remaining cream and butter together, removing them from heat just before boiling. Pour this over the chopped semisweet chocolate and stir until smooth. Allow it to cool until it’s just about room temperature.
- Finally, pour the ganache over the mousse and set in the fridge for about an hour. Once set, remove the sides of the springform pan, peel off the parchment paper, and place on a serving platter.
Ingredient Substitutions:
If you’re looking to switch things up a bit, try using dark chocolate in place of semisweet for a bolder flavor. For a dairy-free version, substitute coconut cream for heavy cream and dairy-free butter for unsalted butter. You can also experiment with gluten-free flour if you’re catering to dietary restrictions!
Serving Suggestions:
This Triple Chocolate Mousse Cake pairs wonderfully with a dollop of freshly whipped cream or a handful of fresh berries for a refreshing contrast. Serve it with a steaming cup of coffee or a tall glass of cold milk to complement the rich chocolate flavors.
Seasonal Variations:
During the summer, add fresh raspberries or strawberries between the mousse and ganache layers for a fruitier twist. In the winter, sprinkle a hint of peppermint extract into the ganache for a festive touch. You can also use in-season citrus zest for an aromatic surprise!
Cooking Tips:
To ensure your cake turns out just right, avoid overmixing the brownie batter – it keeps the base fudgy. When working with gelatin, allow it to fully soak for the perfect mousse texture. And for a smooth ganache, make sure your chocolate is finely chopped before adding the hot cream.
Storing Suggestion:
Store the remaining cake in an airtight container in the refrigerator for up to four days. If you’d like to keep it longer, consider freezing portions; simply wrap slices tightly in plastic wrap, place in a freezer bag, and store for up to three months.
FAQ
Can I make this cake ahead of time?
Yes, absolutely! The cake can be made a day in advance, which actually allows the flavors to deepen and meld together. Just be sure to store it properly in the refrigerator, covered with plastic wrap or in an airtight container to keep it fresh.
Can I use milk chocolate instead of semisweet?
Sure thing! Just note that milk chocolate is sweeter than semisweet, so the overall sweetness of the cake will increase. If you don’t mind, go ahead and substitute, keeping in mind that the cake’s texture may be slightly different.
How do I know when the brownie layer is done?
The brownie layer is ready when a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. It’s important to not overbake it, as this can lead to a dry base. Set your timer and check early just to be safe!
What’s the secret to a smooth ganache?
The key is to finely chop your chocolate so that the hot cream can melt it evenly and consistently. Be patient and stir gently until smooth. If there are small lumps, you can briefly return the mixture to low heat, stirring constantly until they melt fully.
Can I use agar-agar instead of gelatin?
Yes, agar-agar is a suitable vegetarian substitute for gelatin. However, it sets at a higher temperature and more firmly than gelatin, so adjust the quantity accordingly and follow the package instructions to maintain the mousse’s light, airy texture.
How many servings does this recipe make?
This recipe makes 16 servings, making it perfect for gatherings, parties, or any event with friends and family. Each slice delivers a satisfying taste of dessert without overwhelming anyone’s palate, thanks to the balanced layers of chocolate indulgence.
Triple Chocolate Mousse Cake
Ingredients
- ¾ cup heavy cream
- 6 ounces semisweet chocolate (chopped)
- 1 tablespoon unsalted butter
- ½ teaspoon gelatin powder
- ½ cup unsalted butter (in pieces)
- 1 tablespoon water
- 1 cup granulated sugar
- 3 large eggs (at room temperature)
- 1 cup all-purpose flour
- ¾ teaspoon gelatin powder
- 3 tablespoons Dutch-process cocoa powder
- ½ teaspoon salt
- 6 ounces unsweetened chocolate (chopped)
- 2 tablespoons granulated sugar
- 1 ½ cups heavy cream (chilled)
- 9 ounces semisweet chocolate (chopped)
Instructions
- Set your oven to 350ºF and prepare an 8-inch springform pan by applying nonstick spray and lining it with parchment paper, making sure to spray the paper as well.
- Melt the unsweetened chocolate and butter in a medium saucepan over medium-low heat, stirring until the mixture is smooth, then add the sugar and let it cool slightly.
- Once it's only slightly warm, blend in the eggs and vanilla extract until everything is combined. Sift the flour, cocoa powder, and salt over the mixture and fold gently using a spatula.
- Transfer the brownie batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick comes out with a few moist crumbs, then cool completely in the pan or chill in the fridge for a quick cooldown.
- For the mousse, hydrate the gelatin in water for about 5 minutes. In a saucepan, warm ½ cup of heavy cream and 2 tablespoons of sugar until it simmers, remove from heat, stir in the gelatin, and pour over chopped semisweet chocolate. Stir until smooth and cool to room temperature.
- Whip the remaining 1 cup of heavy cream until it reaches medium to stiff peaks. Carefully mix in one-third of the cream into the chocolate mixture, then fold in the rest until no streaks are left.
- Spread the chocolate mousse over the cooled brownie layer and chill while preparing the ganache.
- In a saucepan, heat the remaining cream and butter, removing it from the heat just before it begins to boil. Pour this mixture over the rest of the semisweet chocolate, stirring until melted and smooth.
- Once cooled to room temperature, pour the ganache over the mousse layer and let it set in the refrigerator for about an hour. Once set, carefully release the sides of the springform pan, remove the parchment, and transfer to a serving platter. Enjoy with whipped cream or fresh berries!
