This Triple Chocolate Mousse Cake is an elegant dessert, perfect for the chocolate lovers. It features a layer of chocolate/hazelnut cake base topped with 3 layers of creamy and soft chocolate mousse: dark chocolate, milk chocolate, and white chocolate.
The Triple Chocolate Mousse Cake is a truly decadent chocolate cake and will be a huge hit for any special occasion. If you are looking for simple but stunning desserts, this beautiful cake will tick the box.
The Triple Chocolate Mousse Cake recipe is easier than it might lead to think. The cake itself requires a bit of time as you must wait between each layer to set, but each layer is easy to prepare and takes about 10 minutes each. If you’ve already made an entremets cake, this one will be easy-peasy.
Why you’ll love this Triple Chocolate Mousse Cake
- A decadent chocolate cake recipe, intensely flavorful: perfect for chocolate lovers’ cake
- The texture is amazing: light and soft
- This mousse cake recipe is on the list of easy showstopper desserts
- A make-ahead cake: you can split the preparation over several days
- If you are looking for freezable desserts, you can store this triple chocolate mousse cake in the freezer for up to 1 month
- You can master this elegant dessert in your own kitchen
- It’s almost a No-Bake Cake
Equipment needed for this Chocolate Entremets Cake
- Cake ring: 8 inch (20cm) diameter and minimum height: 3 inch (8cm)
- Can Pan : 9 inch (23cm), I use an aluminum cake pan
- Cake collar, also called acetate sheet
- Cake board
- Stand mixer or electric mixer with the whisk attachment
Note about the ingredients
For best results, use good quality chocolate:
- Dark chocolate: between 60 to 70% cocoa content (I use 60%)
- Milk chocolate: 35% cocoa content
- White Chocolate
- Heavy cream (= double cream) : 30-36% milk fat
- Milk: whole milk or 2% milk fat.
- Gelatine: I use gelatine powder, 200 bloom, Gold strength. Use the same bloom (= strength); otherwise, adapt the quantity. I have a kitchen scale with readabilities of 0.01g to get precise weighing.
If you don’t know how to adapt the gelatine, please check the blackberry tart. In this blogpost, I wrote a paragraph about gelatine and how to adapt it according to the one you have.
How to make this Triple Chocolate Mousse Cake
Here is a summary of each step:
Step 1: Prepare the cake base. It’s an easy cake with no special equipment. Use a cake pan slightly larger than your cake ring.
Step 2: the dark chocolate mousse: it’s simply melted chocolate with milk, and then we add gelatine (previously bloomed). Let it slightly cool for a few minutes. In the meantime, whip the heavy cream. Then, fold the chocolate mixture in whipped cream.
Pour over the cake base and let it set.
Step 3: Prepare the milk chocolate mousse, repeat the same process.
Step 4: Prepare the white chocolate mousse, repeat the same process.
Step 5: Remove from the cake ring and add decoration, feel free to decorate as you wish. For me: chocolate curls.
Full instructions in the printable version at the end of this post.
How to store the Triple Chocolate Mousse Cake?
Store this cake for up to 4 days in the fridge under a cake dome.
Can I make it ahead?
Yes. I recommend starting at least the day before or even 2 days in advance. This triple chocolate mousse cake need 8 hours to set, not to mention 30 minutes between each layer.
You can also split the preparation over several days and let the cake in process in the freezer until ready for the next step.
Or You can freeze the cake for up to 1 month (without chocolate curls for decoration).
Can I leave the cake on display during a party?
No, this cake is a cold dessert, that must be kept in the fridge.
- This entremets recipe is composed of different layers that need to be set, so I recommend starting at least 1 or 2 days before you plan to serve it.
- Don’t try to speed up the process. Each layer requires time to set before processing the next one. The layers will mix if you don’t wait for the chocolate mousse to set.
- For a professional look, use a cake collar, the side of the mousse cake will be smooth, and it will be so much easier to remove the cake ring. For best results, freeze the cake and remove the cake collar when the cake is still frozen. Then let it thaw in the fridge. However, if you need to carry the cake, I recommend letting the cake collar until the destination.
- To whip the heavy cream, place the bowl and whisk attachment in the freezer for 10-15 minutes. It helps to whip.
- When placing the cake in the freezer, ensure the place is level.
- Plan to add chocolate decorations a few minutes before serving the cake. Avoid adding them too long in advance or they might absorb humidity. Not a real issue, just for aesthetic.
- For a nice cut and slice, pour hot water on the blade of your knife and wipe it off after every slice.
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