Triple Chocolate Mousse Cake consist of 3 different types of chocolates used to make a mousse batter and with an additional a chocolate sponge as the base. This triple chocolate mousse cake gives a light creamy texture and it is suitable for occasions or celebrations.
Triple Chocolate Mousse
Equipment
- Oven
- Fridge
- Induction/ Stove
- Pan
- Mixing Bowl
- Hand Mixer/ Stand mixer
- Whisk
- Spatula
- Sieve
- Round Cake Pan 5” x 5” x 3”
Ingredients
Chocolate Sponge Cake
- 42 g Cake Flour
- 8 g Cocoa Powder
- 48 g Castor Sugar
- 1 nos Egg (Grade A)
- ½ tsp Vanilla Essence
- 4 g Baking Powder
- 20 g Water
- 5 g Ovalet
- 15 g Corn Oil
Dark Chocolate Mousse
- 25 g UHT Fresh Milk
- 5 g Castor Sugar
- 70 g Dark Chocolate
- 100 g Whipping Cream
- 4 g Gelatine
- 16 g Cold Water
Milk Chocolate Mousse
- 25 g UHT Fresh Milk
- 5 g Castor Sugar
- 70 g Milk Chocolate
- 100 g Whipping Cream
- 4 g Gelatine
- 16 g Cold Water
White Chocolate Mousse
- 25 g UHT Fresh Milk
- 5 g Castor Sugar
- 70 g White Chocolate
- 100 g Whipping Cream
- 4 g Gelatine
- 16 g Cold Water
Instructions
Step 1: Chocolate Sponge Cake
- In a bowl, mix all ingredients except for the oil, and beat the ingredients using a hand mixer.
- Mix for about 2 minutes until it lighten and becomes a bit whiter, then add in the oil and beat for about 30 seconds.
- Pour it into a 5” x 5” x 3” cake pan.
- Bake at 170°C for 20 minutes.
- Once the cake has done, let it cool down on the wire rack.
- Then, prepare the same cake pan and place the chocolate sponge cake at the bottom.
Step 2: Dark Chocolate Mousse
- Add water into your gelatin, still and let it bloom for about 10 mins.
- Simmer the milk and sugar in a pan using medium heat.
- Once it has started to simmer, turn off the heat, add in the bloomed gelatine and stir until it melts.
- Pour the mixture into a bowl of dark chocolate, and quickly stir it using the hand whisk until all the chocolate melts and there are no chunks left. Set aside.
- In another bowl, beat the whipping cream until it creates firm peaks.
- Slowly fold in the cream and chocolate mixture together until it is well combined.
- Pour the dark chocolate mousse mixture into the cake pan with the sponge cake at the bottom, and let it set in the freezer for 15 minutes.
Step 3: Milk Chocolate Mousse
- Similar to the dark chocolate mousse, repeat the same steps (from number 1 – number 6).
- Slowly pour the milk chocolate mousse mixture on top of the dark chocolate mousse layer and let it set in the freezer for 15 minutes.
Step 4: White Chocolate Mousse
- Similar to dark and milk chocolate mousse, repeat the same steps (from number 1 – number 6).
- Then slowly pour the white chocolate mousse mixture on top of the milk chocolate mousse layer and let it set in the freezer for 8 hours or more, until the whole cake has fully set.
- After 8 hours, you can take out your cake, and it’s ready to serve!
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