Triple Chocolate Mousse Cake (Print Version)
A rich, three-tiered chocolate dessert with fudgy brownie, creamy mousse, and a glossy ganache finish.
# Ingredients:
→ Base Layer for Brownies
01 -
3 tablespoons Dutch cocoa powder
02 -
⅔ cup (130g) all-purpose flour
03 -
6 ounces (170g) unsweetened chocolate, chopped finely
04 -
½ teaspoon salt
05 -
1½ sticks (113g) unsalted butter, broken into chunks
06 -
1 tablespoon pure vanilla extract
07 -
1 cup (200g) white granulated sugar
08 -
3 large eggs, brought to room temperature
→ Chocolate Mousse Center
09 -
6 ounces (168g) semisweet chocolate, broken up into pieces
10 -
2 tablespoons white sugar
11 -
1 tablespoon plain water
12 -
¾ teaspoon powdered gelatin
13 -
1½ cups (360ml) heavy cream, well-chilled
→ Ganache Finish
14 -
9 ounces (252g) semisweet chocolate, broken into chunks
15 -
¾ cup (180ml) heavy cream
16 -
1 tablespoon unsalted butter
# Steps:
01 -
Turn oven on to 350°F (175°C). Coat an 8-inch springform pan with parchment and a light layer of nonstick spray. Gently melt chocolate and butter together on low heat. Stir in sugar once melted. After slightly cooling, whisk eggs in one by one, along with vanilla. Sift together cocoa, flour, and salt, then fold into the mix. Spread batter in the pan and bake for 20–25 minutes till just baked through. Let it cool entirely before moving on.
02 -
Pour gelatin over water and let it sit for around 5 minutes to soften. Heat ½ cup of cream with sugar till it almost boils. Combine with chocolate along with gelatin and stir till smooth. Let cool down a bit. Whip the rest of the cream until peaks hold their shape, then gently mix this into the chocolate. Spread this over the brownie and set it in the fridge.
03 -
Warm the cream and butter up, stopping just before it boils. Mix with chocolate chunks until the texture is smooth. Let it cool until it’s closer to room temperature, then spread over the mousse. Chill for at least an hour to set everything up properly.
# Helpful Notes:
01 -
Use well-rated chocolate brands such as Guittard, Valrhona, or Ghirardelli for the tastiest dessert
02 -
For better mixing, take eggs and butter out of the fridge early so they’re not cold
03 -
Let each layer sit in the fridge completely before doing another