Triple Chocolate Mousse Cake is the ultimate light and indulgent dessert. With a rich chocolate brownie base, a creamy chocolate mousse filling, and a velvety dark chocolate ganache topping, this dessert is sure to impress!
Ingredients
For the Brownie:
- 6 oz (170 g) unsweetened chocolate, coarsely chopped
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (130 g) all-purpose flour
- 3 tbsp Dutch-process cocoa powder
- 1/2 tsp salt
For the Mousse:
- 3/4 tsp gelatin
- 1 tbsp water
- 6 oz (168 g) semisweet chocolate, coarsely chopped
- 1 1/2 cups (360 ml) heavy cream, cold
- 2 tbsp granulated sugar
For the Ganache:
- 3/4 cups (180 ml) heavy cream
- 1 tbsp unsalted butter
- 9 oz (252 g) semisweet chocolate, coarsely chopped
Instructions
- Make the Brownie:
- Preheat the oven to 350ºF and lightly spray an 8-inch springform pan with nonstick spray. Line with parchment paper and spray again.
- Melt the chocolate and butter over medium-low heat, stirring until smooth. Remove from heat and whisk in the sugar. Let it cool slightly.
- Whisk in the eggs and vanilla, then sift in the flour, cocoa powder, and salt. Fold everything together just until no dry streaks remain.
- Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with just a few moist crumbs. Let the brownie cool completely in the pan.
- Make the Mousse:
- In a small bowl, sprinkle gelatin over the water and let it stand for 5 minutes.
- Heat 1/2 cup cream and 2 tablespoons of sugar in a saucepan until it simmers. Remove from heat, stir in the gelatin until dissolved, then pour over the chopped chocolate. Stir until smooth.
- Allow the chocolate mixture to cool to room temperature, stirring occasionally.
- Whip the remaining 1 cup of cream until medium to stiff peaks form. Whisk 1/3 of the whipped cream into the chocolate mixture, then gently fold in the remaining whipped cream until fully combined.
- Spread the mousse over the cooled brownie layer and refrigerate.
- Make the Ganache:
- Heat the cream and butter in a saucepan over medium heat, just until it begins to simmer. Pour over the chopped chocolate and stir until smooth.
- Allow the ganache to cool until it’s no longer warm, then spread over the mousse layer.
- Refrigerate the cake for about 1 hour, until the ganache is set.
- To Serve:
- Remove the springform pan sides and carefully peel off the parchment paper. Transfer the cake to a serving platter and garnish with whipped cream or fresh berries, if desired.
Enjoy this luxurious, triple-layered chocolate delight!