Triple chocolate mousse cake

Triple Chocolate Mousse Cake Recipe

Ingredients:

For the Bottom Layer (Chocolate Cake):

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup hot water

For the Middle Layer (Milk Chocolate Mousse):

• 1 cup heavy cream
• 1/2 cup milk chocolate chips
• 1 teaspoon unflavored gelatin
• 1 tablespoon water

For the Top Layer (White Chocolate Mousse):

• 1 cup heavy cream
• 1/2 cup white chocolate chips
• 1 teaspoon unflavored gelatin
• 1 tablespoon water

Instructions:

For the Bottom Layer:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the buttermilk, vegetable oil, egg, and vanilla extract. Mix until well combined.
4. Gradually add the hot water and mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan.

For the Middle Layer:

1. In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
2. Heat 1/4 cup of the heavy cream until hot (but not boiling). Add the gelatin mixture and stir until completely dissolved.
3. Place the milk chocolate chips in a medium bowl. Pour the hot cream mixture over the chocolate chips and stir until smooth.
4. Let the chocolate mixture cool to room temperature.
5. In a separate bowl, whip the remaining 3/4 cup of heavy cream to stiff peaks.
6. Gently fold the whipped cream into the cooled chocolate mixture until well combined.
7. Spread the milk chocolate mousse over the cooled cake layer and refrigerate for at least 30 minutes, or until set.

For the Top Layer:

1. In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
2. Heat 1/4 cup of the heavy cream until hot (but not boiling). Add the gelatin mixture and stir until completely dissolved.
3. Place the white chocolate chips in a medium bowl. Pour the hot cream mixture over the chocolate chips and stir until smooth.
4. Let the white chocolate mixture cool to room temperature.
5. In a separate bowl, whip the remaining 3/4 cup of heavy cream to stiff peaks.
6. Gently fold the whipped cream into the cooled white chocolate mixture until well combined.
7. Spread the white chocolate mousse over the set milk chocolate mousse layer.

Assembly:

1. Refrigerate the cake for at least 4 hours, or overnight, until fully set.
2. Carefully remove the cake from the springform pan and transfer to a serving platter.
3. Optionally, garnish with chocolate shavings or cocoa powder before serving.

Enjoy your Triple Chocolate Mousse Cake!