Name: Triple chocolate mousse cake recipe by Swapna Sunil at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 10
Ingredients: All purpose flour for dark chocolate brownie base : 1 cup; Icing sugar 3/4 cup; Cocoa powder (70%) 1/2 cup; Pinch of salt; Baking Soda 1 teaspoon; Vegetable oil 1/3 cup; Buttermilk 1 cup; Vanilla extract 1 teaspoon; instant coffee 2 teaspoon; Chocolate chips 1/4 cup; For Milk Chocolate Mousse : 5 oz (150g) milk chocolate; whipping cream 1/2 cup (120 grams); whipping cream (35% fat), chilled 2/3 cup (160 grams); Gelatin powder1 teaspoon (4 grams); Cold water 1 tablespoon +1 teaspoon (20ml); For White Chocolate Mousse 5 oz (150 grams): white chocolate; whipping cream 1/2 cup (120 grams); whipping cream (35% fat), chilled 2/3 cup (160 grams); Gelatin powder 1 teaspoon (4 grams); Cold water 1 tablespoon+1 teaspoon( 20ml ); For decorating : (optional) Cocoa powder; Fresh berries

ABOUT Triple chocolate mousse cake RECIPE

This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of dark chocolate brownie base, is simply hard to resist. Such a simple and easy recipe to put together that requires no expertise.

Ingredients Serving: 10

All purpose flour for dark chocolate brownie base : 1 cup
Icing sugar 3/4 cup
Cocoa powder (70%) 1/2 cup
Pinch of salt
Baking Soda 1 teaspoon
Vegetable oil 1/3 cup
Buttermilk 1 cup
Vanilla extract 1 teaspoon
instant coffee 2 teaspoon
Chocolate chips 1/4 cup
For Milk Chocolate Mousse : 5 oz (150g) milk chocolate
whipping cream 1/2 cup (120 grams)
whipping cream (35% fat), chilled 2/3 cup (160 grams)
Gelatin powder1 teaspoon (4 grams)
Cold water 1 tablespoon +1 teaspoon (20ml)
For White Chocolate Mousse 5 oz (150 grams): white chocolate
whipping cream 1/2 cup (120 grams)
whipping cream (35% fat), chilled 2/3 cup (160 grams)
Gelatin powder 1 teaspoon (4 grams)
Cold water 1 tablespoon+1 teaspoon( 20ml )
For decorating : (optional) Cocoa powder
Fresh berries

Instructions

Brownie base layer : Add instant coffee to a small bowl with a tbsp of hot water. Give it a good stir and set aside. Sift all purpose flour, baking soda, salt, icing sugar, cocoa powder and set aside.
To a mixing bowl add coffee decoction, vanilla, buttermilk and oil.Whisk them even and incorporate the sifted flour mixture and whisk until lumpfree.
Fold in the chocolate chips and pour the batter into a parchment lined 8 inch springform round baking pan.
Bake in a preheated oven at 180 degree fahrenheit or 350 degree celcius for 20 to 25 minutes.
Remove and cool to temperature on a wire rack.
Place this back in the 8 inch (20 cm) springform pan without the parchment and Refrigerate until the first layer of mousse is prepared.
Milk chocolate mousse layer : In a heat proof bowl add the milk chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
Whip the remaining 2/3 cup (160grams) chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
Pour the chocolate mousse over the brownie layer and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
Repeat the same steps for preparing the white chocolate mousse layer.
Once the layers are done Refrigerate the cake for at least 4 hours or overnight to set.
Run a knife around the edges of the cake to remove the sides of the pan.
Before serving dust the top of the cake with cocoa powder or drizzle with melted chocolate and decorate with fresh berries as desired. Enjoy !

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