Triple Chocolate Mousse Cake

It’s chocolatey, light and such a breeze to make! This Triple Chocolate Mousse Cake is deliciously amazing with its base of flourless chocolate cake, a middle layer of creamy chocolate mousse and the topping of a delicate white chocolate mousse. It may seem like an elegant, complicated recipe to prepare but it’s much easier than you think. This dessert is quite a show stopper and all the effort is worth it even if it’s for just one bite!…

cooking spray to grease the pan
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
7 ounces bittersweet chocolate, chopped fine or bittersweet chocolate chips can be used
3/4 teaspoon instant espresso powder or instant coffee
1 1/2 teaspoons vanilla extract
4 large eggs, separated
Pinch table salt
1/3 cup packed (about 2 1/2 ounces) light brown sugar

For the bottom layer: Adjust oven rack to middle position and heat oven to 325 degrees. Lightly coat the bottom and sides of 91/2-inch springform pan with cooking spray; set aside

In a large bowl, melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth… or place in the microwave at 1 minute intervals and stir to prevent chocolate from scorching. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through.

Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 30 minutes to1 hour. You can even place the warm cake in the refrigerator to chill faster if you’d like. (Cake will collapse as it cools.) Do not remove cake from pan. While the cake is chilling, start on the middle layer of the cake…

Middle Layer:
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine or bittersweet chocolate chips can be used
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

For the middle layer: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth… or place in a large microwave safe bowl and heat in the microwave at 1 minute intervals, stirring to prevent chocolate from scorching. Remove from heat and cool slightly, 2 to 5 minutes. Pour the cocoa and water mixture into the melted chocolate and whisk until smooth; set aside.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer..

Top Layer:
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips (
1 1/2 cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional

For the top layer: Place white chocolate in medium bowl; set aside.

In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Heat ½ cup cream in a 1-cup measuring cup in the mircowave for 1-2 minutes just until it’s warm but not boiling. Remove from microwave and add the gelatin mixture to the measuring up; stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

While the white chocolate mixture cools, in clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

To serve: If using, garnish top of cake with chocolate curls or dust with cocoa*. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

* Tip – To dust cake with cocoa with little mess, I use a snap mesh tea ball. Dip the tea ball in a container of cocoa, filling it slightly. Gently tap the teaball over the cake to garnish. I use this tea ball whenever I need to garnish with a dusting of cocoa and confectioner’s sugar. I’ve also used this with flour when I need to dust dough with flour.