It may be a challenging dessert to make and it takes hours to complete, but it is delicious! Just look how great these cakes look! And, as a bonus, this is a gluten-free cake!
Triple Layer Chocolate Mousse Cake
Makes 2 8-inch or 9-inch cakes or one 12-inch cake.
Ingredients
Cake Layer
10 Oz. Semisweet Chocolate (Chips or Chopped)
4 Large Eggs (Room Temperature)
â…“ Cup Sugar
¼ tsp Salt
1 tsp Vanilla Extract
½ Cup Butter (Room Temperature)
Chocolate Mousse Layer
10 Oz. Semisweet Chocolate (Chips or Chopped)
1½ Cups Heavy Whipping Cream
1 tsp Unflavored Gelatin
2 Tbsp Cool Water
White Chocolate Mousse Layer
7 Oz. White Chocolate (Chips or Chopped)
1½ Cups Heavy Whipping Cream
1 tsp Unflavored Gelatin
1 Tbsp Cool Water
Directions
Cake Layer
Preheat the Oven to 350°F. Lightly grease 8-inch or 9-inch pans and line the bottom with parchment paper. Fill a separate pan halfway with water and place into the oven.
Melt the chocolate on low heat with a double boiler method.
While the chocolate melts, separate the egg whites and yolks. Place the egg whites into a large bowl with about â…“ of the sugar. Beat the mixture at a low speed. Gradually increase the speed as you beat the mixture until it begins to look fluffy. Add the remaining sugar, salt, and vanilla. Continue beating until the sugar is dissolved and the meringue looks shiny. This should be near the soft peak stage.
Using a Whisk, stir the butter into the melted chocolate until combined. Then, whisk in the egg yolks.
Remove the chocolate mixture from the double boiler and add ½ of the meringue mixture into the chocolate while whisking gently. Using a spatula, fold in the remaining meringue until it is fully incorporated. The folding process may take time as the heavier chocolate mixes into the meringue.
Pour the batter into the prepared pans and bake for 26-28 minutes, until a toothpick inserted into the center comes out clean.
When you remove the cake from the oven, let it cool in the baking dish to room temperature. Then refrigerate it for 1 hour before removing the cake gently from the pan. You may also leave the cake in the pan if you don't plan to remove the cake and mousse layers from the pan at all.
Chocolate Mousse Layer
Soften the gelatin with water and set aside.
Melt the chocolate on low heat with a double boiler method.
Stir ½ Cup of the whipping cream into the melting chocolate.
Heat the softened gelatin in a small dish and mix until it is free of lumps then stir it into the chocolate mixture.
Whip the remaining whipping cream until a soft peak forms. Be careful not to overwhip or you will have to start again.
Make sure the chocolate mixture is free of lumps and combine the mixture with the whipping cream like you did with the chocolate and meringue from the cake layer.
Spread the mousse into the pans evenly and refrigerate for at least 4 hours and at most overnight before preparing the next layer.
White Chocolate Mousse Layer
Repeat the process from the chocolate mousse layer to make the white chocolate mousse layer. Be careful with the white chocolate as it is prone to splitting when melted at too high of a temperature.
Spread the mousse over the chocolate mousse layer in the pans and refrigerate for at least 5 hours and at most overnight.
If you set the chocolate without the cake layer, run a thin knife around the edges of the pan. Turn out the mouse layers and place them on the cake with the chocolate layer on the bottom and the white chocolate layer on the top.
If you set the mousse over the cake in the pans, you can serve it from the dish or run a thin knife around the edge and turn out the cake and flip it onto a serving dish with the cake layer on the bottom.
Garnish the cake with whipped cream and chocolate curls or shavings.