“THREE CHOCOLATES” MOUSSE CAKE

Ingredients

Chocolate Biscuit

90 grams (3.15 ounces) dark chocolate

100 grams (3.55 ounces) butter

110 grams (3.90 ounces) sugar

1 pc baking powder

4 pcs eggs

120 grams (4.25 ounces) flour

Soaking

20 milliliters (0.70 fluid ounces) milk (with high fat content) or cream

Bitter Chocolate Mousse

12 grams (0.40 ounces) gelatin

50 milliliters (1.75 fluid ounces) milk

180 grams (6.35 ounces) bitter chocolate

40 grams (1.40 ounces) butter

300 milliliters (10.10 fluid ounces) cream

Milk Chocolate Mousse

15 grams (0.53 ounces) gelatin

70 milliliters (2.45 fluid ounces) milk

180 grams (6.35 ounces) milk chocolate

40 grams (1.40 ounces) butter

300 milliliters (10.10 fluid ounces) cream

White Chocolate Mousse

12 grams (0.40 ounces) gelatin

50 milliliters (1.75 fluid ounces) milk

220 grams (7.75 ounces) white chocolate

20 grams (0.70 ounces) butter

300 milliliters (10.10 fluid ounces) cream

Instructions

Step 1

The perfect cake looks just like this! Three tastes of chocolate soufflé, from dark chocolate to white chocolate, with a soft, moist chocolate sponge cake. This cake will not leave anyone indifferent, even the most experienced sweet tooth.

Step 2

1 For the chocolate sponge biscuit: Heat the butter and chocolate in a double boiler to melt them together.
Stir constantly to ensure a smooth mixture. Whip the butter with the sugar until light and fluffy. Mix in the melted chocolate. Add the egg yolks one by one, mixing well after each addition. Gradually fold in the flour and baking powder. In a separate bowl, whip the egg whites to stiff peaks and gently fold them into the batter.
Take your time with this step to keep the batter airy. Bake the sponge biscuit for 40 to 45 minutes at 180°C (356°F). Allow the biscuit to cool completely, then soak it with milk or cream. Place in the fridge.

Step 3

2 To prepare the mousse: Pour the gelatin over the milk and let it sit for 5 minutes to bloom.
Heat the chocolate and the butter in a double boiler until melted. Add the bloomed gelatin and mix well. Whip the cold cream until soft peaks form and gently fold it into the chocolate mixture.
Be careful not to deflate the cream too much while folding.

Step 4

3 To assemble the cake: Trim the edges of the sponge biscuit if needed to fit into a 20 cm (7.9 inch) ring mold.
Line the inside of the ring with acetate film.
This will help to keep the layers smooth and easy to remove. Place the sponge biscuit at the bottom of the ring. Pour the dark chocolate mousse over the biscuit and refrigerate for 1 hour until set. Repeat with the milk chocolate mousse, refrigerating for another hour. Finally, pour the white chocolate mousse over the top. Refrigerate the assembled cake for at least one day to set completely.

Step 5

4 Decorate the cake: Decorate the cake as desired with chocolate glaze, fresh grapes, chocolates, or marshmallows. Be creative and have fun with your decorations!

Step 6

Bon Appetit!

Servings

Imagine this: your elegant three-layer chocolate mousse cake sits in the center of your table, tantalizing everyone with its rich chocolatey aroma. 🍫 **Serve chilled** to experience the full, creamy texture of each mousse layer. For an added touch of elegance, garnish with thin chocolate shavings or a dusting of cocoa powder. The contrasting textures will delight your taste buds, making each bite a mini 🎉 celebration of flavors. 🍇 **Fruit pairings** can elevate your dessert to a whole new level. Try topping your cake with fresh berries, such as raspberries or strawberries, for a burst of fruity sweetness that complements the rich chocolate. Adding a few edible flowers 🌸 can create a stunning aesthetic that looks almost too good to eat—almost! For a dreamy pairing, enjoy this cake with a glass of red wine 🍷 or a cup of freshly brewed coffee ☕. The slight bitterness will perfectly balance the sweetness of the mousse, creating a harmonious flavor explosion.

Equipment

Water Bath (Double Boiler)

A heatproof bowl set over simmering water helps gently melt chocolate and butter without burning. If you don't have one, a heatproof mixing bowl over a saucepan works perfectly.

Electric Mixer

From whipping egg whites to mixing butter and sugar, an electric mixer saves time and ensures a smooth, creamy texture. Hand mixers are good too, but a stand mixer offers more consistency.

Pastry Ring (20 cm or 7.9 inches)

This creates a uniform shape for your cake. If you don’t have one, springform pans can work, but a pastry ring with acetate lining guarantees flawless layers.

Acetate Film

Essential for smooth mousse layers and easy cake removal. If unavailable, parchment paper strips could be a substitute, but acetate is easier to handle.

Variations

Want to make this cake **gluten-free**? 🌾 No worries, simply replace the flour with a gluten-free flour blend. Make sure to use high-quality chocolate labeled as gluten-free to keep your cake safe for those with gluten sensitivities. Prefer a **vegan** option? 🌱 Switch out the gelatin for agar-agar and use plant-based milk and butter. When choosing your chocolate, opt for dark chocolate free from dairy. Swap the cream for coconut cream or another non-dairy alternative. Easy and delicious!

Faq

How do I prevent my sponge from deflating?
Make sure to gently fold the whipped egg whites into the batter instead of stirring vigorously, and bake your sponge cake immediately to maintain its airy structure.
Can I use store-bought mousse instead?
Absolutely! While homemade mousse is delightful, store-bought mousse can save time and still deliver great taste and texture.
How do I achieve smooth mousse layers?
Whip your cream until stiff peaks form, and make sure the gelatin is fully dissolved before mixing. Pour the mousse slowly to avoid air bubbles.
Can I prepare the cake in advance?
Yes, this cake is ideally made a day ahead to allow the mousse layers to set properly. Store it in the fridge to keep it fresh.
What’s the best way to decorate this cake?
Get creative! Chocolate glaze, fresh berries, edible flowers, or even some artistic chocolate curls can make your cake look both elegant and inviting.
Can I freeze this mousse cake?
Yes, you can freeze the cake. Just make sure it's tightly wrapped, and allow it to defrost slowly in the fridge before serving.