Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line the bottom with parchment paper.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and granulated sugar. Make sure there are no lumps of cocoa powder.1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, 1 ½ cups granulated sugar
- In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.2 large eggs, ¾ cup milk (whole or 2%), ¾ cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and mix on low speed (or by hand) until just combined. Be careful not to overmix.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moisture.¾ cup hot water or hot brewed coffee
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once fully cooled, you can trim off the domed top if desired to create a flatter surface for the mousse layers.
- Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat ½ cup of the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let it sit for 5 minutes to melt. Gently whisk until smooth and completely melted.8 ounces bittersweet or dark chocolate (60-70% cocoa solids), 1 ½ cups heavy cream, divided
- Allow the chocolate mixture to cool for about 10-15 minutes, stirring occasionally.
- In a separate chilled bowl, whip the remaining 1 cup of heavy cream with the ¼ cup granulated sugar, vanilla extract, and pinch of salt until stiff peaks form.1 ½ cups heavy cream, divided, ¼ cup granulated sugar, 1 teaspoon vanilla extract, Pinch salt
- Gently fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined and no streaks remain. Be careful not to deflate the whipped cream.
- Place the cooled chocolate cake base into a 9-inch springform pan. Pour the dark chocolate mousse evenly over the cake and spread it to the edges. Chill the springform pan in the refrigerator for at least 1 hour, or until the dark chocolate mousse is set.
- Place the finely chopped milk chocolate in a heatproof bowl. Heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Whisk until smooth.6 ounces milk chocolate, ¾ cup heavy cream
- Let the milk chocolate mixture cool for about 10-15 minutes.
- In a chilled bowl, whip ¾ cup heavy cream with 2 tablespoons granulated sugar and ½ teaspoon vanilla extract until stiff peaks form.¾ cup heavy cream, 2 tablespoons granulated sugar, ½ teaspoon vanilla extract
- Gently fold one-third of the whipped cream into the cooled milk chocolate mixture, then fold in the remaining whipped cream until just combined.
- Once the dark chocolate mousse is set, pour the milk chocolate mousse evenly over it. Smooth the top and return the springform pan to the refrigerator for another 1-2 hours, or until set.
- Place the finely chopped white chocolate in a heatproof bowl. Heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Whisk until smooth and creamy.4 ounces white chocolate, ½ cup heavy cream
- Let the white chocolate mixture cool for about 10-15 minutes.
- In a chilled bowl, whip ½ cup heavy cream with 1 tablespoon granulated sugar until stiff peaks form.½ cup heavy cream, 1 tablespoon granulated sugar
- Gently fold one-third of the whipped cream into the cooled white chocolate mixture, then fold in the remaining whipped cream until just combined.
- Once the milk chocolate mousse is set, pour the white chocolate mousse over it. Smooth the top and refrigerate for at least 4-6 hours, or preferably overnight, to allow all the mousse layers to fully set.
- Once fully set, carefully run a knife around the edge of the springform pan and then release the latch.
- Decorate the top of the Triple Chocolate Mousse Cake with chocolate shavings, fresh berries, or a dollop of whipped cream, if desired.chocolate shavings, fresh berries (raspberries, strawberries), whipped cream
Notes
Store any leftover Triple Chocolate Mousse Cake in the springform pan with the sides removed, or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
This cake is best served chilled and does not require reheating.
