• cakesbymk

Triple Chocolate Mousse Cake - Recipe & Video

Updated: Oct 6

If you're looking for a cake recipe that is decadent, delicious and has that wow factor - then you're in the right place. This triple chocolate mousse cake is one of my most favourite cakes to make, and it's not as hard as it looks!



This cake consists of three layers of delicious chocolate mousse, and a biscuit base that adds a nice crunch to every bite! If you'd like to see how this chocolate mousse cake comes together, check out my YouTube video below (and I've also got an extra tip at the end to show you how to get shiny strawberries!):


YouTube video on how to make this triple chocolate mousse cake!


Recipe

Prep time: 1 hour │ Set time: 4 hours minimum │ Total time: 5+ hours

Yield: One 8 inch tall mousse cake.

NOTE: If you're using a standard springform pan it will need to be 10 inches wide in order to fit the quantities below :)


Ingredients:

Biscuit base:

- 250g malt biscuits

- 110g melted butter


Dark Chocolate Mousse:

- 260g of 50% dark chocolate

- 400ml of heavy cream

- 1.5 teaspoons (5g) of powdered gelatine

- 1.5 tablespoons of water (22ml) (for blooming gelatine)

- 1/2 teaspoon of coffee (3g)

- 2 tablespoons of water (30ml) (to mix the coffee in)


Milk Chocolate Mousse:

- 260g of milk chocolate

- 400ml of heavy cream

- 1.5 teaspoons (5g) of powdered gelatine

- 1.5 tablespoons of water (22ml) (for blooming gelatine)

- 1/2 teaspoon of coffee (3g)

- 2 tablespoons of water (30ml) (to mix the coffee in)


White Chocolate Mousse:

- 260g of white chocolate

- 400ml of heavy cream

- 1.5 teaspoons (5g) of powdered gelatine

- 1.5 tablespoons of water (22ml) (for blooming gelatine)

- 1/2 teaspoon (2.1g) of vanilla essence/extract

Method:


1) Lightly grease a spring-form pan or line an 8 inch cake ring with a tall piece of acetate sheet (see video for demonstration).


2) Prepare your biscuit base by placing the biscuits into a food processor, and processing them until they resemble fine crumbs.


3) Add in the melted butter and process again until the biscuits and butter are completely combined. You should end up with a wet biscuit mixture.


4) Push the biscuit mixture into the base of a spring-form pan, or the cake ring prepared earlier. Place in the refrigerator for at least 20 minutes while making your dark chocolate mousse.


5) Dark chocolate mousse: Bloom gelatine by mixing in 1.5 tablespoons of water. Set aside. Gently melt your dark chocolate over a double boiler. Once melted, set aside to cool down for a few minutes. In the meantime, combine your coffee with 2 tablespoons of water and set aside. Whip up the heavy cream just before soft peaks form (so it should still be slightly runny, but thick enough that drops of the cream sit at the top of the cream and do sink right to the bottom - see video for demonstration of this). Once all the elements are prepared, melt the bloomed gelatine for a few seconds in the microwave so that it is liquid in consistency. Fold the liquid gelatine, melted chocolate and coffee into the cream.


6) Once the dark chocolate mousse is complete, pour it on top of the biscuit base prepared earlier. Bang the springform pan or whatever you have placed your cake ring on a few times on a table/bench top to smoothen out the top of the mousse. Place in the fridge for at least 20 minutes whilst working on your milk chocolate mousse.


7) Milk chocolate mousse (prepared in exactly the same way as the dark chocolate mousse): Bloom gelatine by mixing in 1.5 tablespoons of water. Set aside. Gently melt your milk chocolate over a double boiler. Once melted, set aside to cool down for a few minutes. In the meantime, combine your coffee with 2 tablespoons of water and set aside. Whip up the heavy cream just before soft peaks form (so it should still be slightly runny, but thick enough that drops of the cream sit at the top of the cream and do sink right to the bottom - see video for demonstration of this). Once all the elements are prepared, melt the bloomed gelatine for a few seconds in the microwave so that it is liquid in consistency. Fold the liquid gelatine, melted chocolate and coffee into the cream.


8) Once the milk chocolate mousse is complete, pour it on top of the dark chocolate mousse prepared earlier. Make sure your dark chocolate mousse has had some time to set in the fridge, so it should be slightly firm to the touch. Bang the springform pan or whatever you have placed your cake ring on a few times on a table/bench top to smoothen out the top of the mousse. Place in the refrigerator while working on your milk chocolate mousse.


9) White chocolate mousse: Bloom gelatine by mixing in 1.5 tablespoons of water. Set aside. Gently melt your white chocolate over a double boiler. Once melted, set aside to cool down for a few minutes. Whip up the heavy cream just before soft peaks form (so it should still be slightly runny, but thick enough that drops of the cream sit at the top of the cream and do sink right to the bottom - see video for demonstration of this). Melt the bloomed gelatine for a few seconds in the microwave so that it is liquid in consistency. Fold the liquid gelatine, melted chocolate and vanilla essence/extract into the cream.


10) Once the white chocolate mousse is complete, pour it on top of the milk chocolate mousse prepared earlier. Make sure your milk chocolate mousse has had some time to set in the fridge, so it should be slightly firm to the touch. Bang the springform pan or whatever you have placed your cake ring on a few times on a table/bench top to smoothen out the top of the mousse. Place in the refrigerator.


11) Allow the mousse cake to set in the refrigerator or freezer for at least 4 hours.


12) Once complete, dust with cocoa powder (optional) and remove the side of the spring-form pan. If you are using a cake ring, place the cake onto something smaller than the cake ring and slide the cake ring down and then remove acetate sheet (see video for demonstration of this).


13) Finish decorating however you like! I like to use whipped cream and berries :)


If you try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)

Enjoy!

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