Hello dear readers! Today, I’m thrilled to share a decadent Triple Chocolate Mousse Cake recipe that is perfect for any celebration. This recipe holds a special place in my heart. I first discovered it on a family vacation in Belgium, the land of exquisite chocolate. We stumbled upon a charming little patisserie, and one bite of their chocolate mousse cake transported me to dessert heaven. Since then, I’ve been on a mission to recreate that experience at home.
This cake features three delightful layers: a rich brownie base, a silky chocolate mousse, and a glossy ganache topping. It’s a chocolate lover’s dream come true. I love making this for family gatherings because it’s always a hit, and it pairs wonderfully with a cup of strong coffee or a glass of red wine.
One of the things I adore about this recipe is its versatility. You can add a touch of espresso powder to the brownie for a deeper flavor or even a splash of your favorite liqueur to the mousse for a grown-up twist. Another variation I enjoy is incorporating a layer of raspberry jam between the brownie and mousse layers for a pop of fruity contrast.
No matter how you choose to make it, this Triple Chocolate Mousse Cake is sure to impress and delight. Let’s dive into the recipe!
Making the Triple Chocolate Mousse Cake
What You’ll Need:
- 6 ounces unsweetened chocolate, coarsely chopped
- 1 cup granulated sugar
- 3 tablespoons Dutch-process cocoa powder
- ½ cup unsalted butter, cut into pieces
- 1 cup all-purpose flour
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ¾ teaspoon gelatin powder
- ½ teaspoon salt
- 6 ounces semisweet chocolate, coarsely chopped
- 2 tablespoons granulated sugar
- 1 ½ cups heavy cream, cold
- 1 tablespoon water
- 1 tablespoon unsalted butter
- ¾ cups heavy cream
- 9 ounces semisweet chocolate, coarsely chopped
Step-by-step:
Make the brownie:
- Preheat your oven to 350°F. Lightly spray an 8-inch springform pan with nonstick spray, then line it with parchment paper and spray again.
- In a medium saucepan, melt the chocolate and butter over medium-low heat, stirring until smooth. Mix in the sugar and let it cool slightly.
- Add the eggs and vanilla to the chocolate mixture, whisking until combined. Sift in the flour, cocoa powder, and salt, then fold the mixture until no dry flour remains. Spread the batter in the prepared pan.
- Bake for 20-25 minutes, until a toothpick comes out with a few moist crumbs. Cool the brownie completely in the pan, or chill it in the fridge for 15-20 minutes.
Make the mousse:
- In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes. In a medium bowl, place the semisweet chocolate.
- Heat ½ cup of cream and 2 tablespoons of sugar in a small saucepan until it simmers. Remove from heat and stir in the gelatin until dissolved, then pour this over the chocolate. Whisk until smooth and let it cool to room temperature, stirring occasionally.
- In a stand mixer, whip the remaining 1 cup of cream to medium-stiff peaks. Mix a third of the whipped cream into the chocolate mixture, then fold in the rest until no streaks remain. Spread the mousse over the cooled brownie layer and refrigerate.
Make the ganache:
- In a saucepan, heat the cream and butter over medium-high heat until just before boiling. Pour this over the chocolate in a heatproof bowl and stir until smooth. Cool until the ganache is no longer warm.
- Spread the ganache over the mousse layer and refrigerate until set, about 1 hour. Remove the pan sides and parchment paper, transfer to a serving platter, and enjoy with whipped cream or fresh berries.
FAQs:
Can I use regular cocoa powder instead of Dutch-process cocoa powder?
Yes, you can use regular cocoa powder as a substitute. However, Dutch-process cocoa has a smoother, more mellow flavor, which might alter the taste slightly.
What can I use as a substitute for gelatin powder?
If you prefer not to use gelatin, you can substitute it with agar-agar powder. Keep in mind that the texture might differ slightly, as agar-agar sets more firmly than gelatin.
How do I know when the brownie layer is done baking?
To check if the brownie layer is done, insert a toothpick into the center. It should come out with a few moist crumbs but not wet batter. This indicates that it is perfectly baked and fudgy.
Why is my ganache too runny?
If your ganache is too runny, it might be because the cream was too hot or not enough chocolate was used. Ensure the cream is just below boiling and use the correct chocolate-to-cream ratio to achieve the right consistency.
How can I store the Triple Chocolate Mousse Cake?
The cake should be stored in the refrigerator, covered, to maintain its texture and flavor. It can last up to 4-5 days when properly stored.
Can I freeze the Triple Chocolate Mousse Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving for the best texture.
Triple Chocolate Mousse Cake
Ingredients
- 6 ounces unsweetened chocolate coarsely chopped
- 1 cup granulated sugar
- 3 tablespoons Dutch-process cocoa powder
- ½ cup unsalted butter cut into pieces
- 1 cup all-purpose flour
- 3 large eggs room temperature
- 1 tablespoon pure vanilla extract
- ¾ teaspoon gelatin powder
- ½ teaspoon salt
- 6 ounces semisweet chocolate coarsely chopped
- 2 tablespoons granulated sugar
- 1 ½ cups heavy cream cold
- 1 tablespoon water
- 1 tablespoon unsalted butter
- ¾ cups heavy cream
- 9 ounces semisweet chocolate coarsely chopped
Instructions
Make the brownie:
- Preheat your oven to 350°F. Lightly spray an 8-inch springform pan with nonstick spray, then line it with parchment paper and spray again.
- In a medium saucepan, melt the chocolate and butter over medium-low heat, stirring until smooth. Mix in the sugar and let it cool slightly.
- Add the eggs and vanilla to the chocolate mixture, whisking until combined. Sift in the flour, cocoa powder, and salt, then fold the mixture until no dry flour remains. Spread the batter in the prepared pan.
- Bake for 20-25 minutes, until a toothpick comes out with a few moist crumbs. Cool the brownie completely in the pan, or chill it in the fridge for 15-20 minutes.
Make the mousse:
- In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes. In a medium bowl, place the semisweet chocolate.
- Heat ½ cup of cream and 2 tablespoons of sugar in a small saucepan until it simmers. Remove from heat and stir in the gelatin until dissolved, then pour this over the chocolate. Whisk until smooth and let it cool to room temperature, stirring occasionally.
- In a stand mixer, whip the remaining 1 cup of cream to medium-stiff peaks. Mix a third of the whipped cream into the chocolate mixture, then fold in the rest until no streaks remain. Spread the mousse over the cooled brownie layer and refrigerate.
Make the ganache:
- In a saucepan, heat the cream and butter over medium-high heat until just before boiling. Pour this over the chocolate in a heatproof bowl and stir until smooth. Cool until the ganache is no longer warm.
- Spread the ganache over the mousse layer and refrigerate until set, about 1 hour. Remove the pan sides and parchment paper, transfer to a serving platter, and enjoy with whipped cream or fresh berries.
