Description
Indulge in this decadent Triple Chocolate Mousse Cake featuring layers of rich chocolate cake, silky chocolate ganache, and airy chocolate mousse topped with delicate chocolate shavings. Perfect for chocolate lovers looking for a show-stopping dessert.
Ingredients
Chocolate Ganache and Mousse
- 1 cup (175g) dark chocolate chips
- 1/2 cup (120ml) heavy cream
- 1 and 1/2 cups (360ml) heavy cream, divided
- 1/4 cup (40g) powdered sugar
- 1 dark chocolate bar (for shaving)
- 6 oz. dark or semisweet chocolate, chopped
Chocolate Cake
- 2 and 1/4 cups (288g) all purpose flour
- 1 and 1/2 cups (150g) unsweetened cocoa powder
- 1 and 1/2 teaspoon salt
- 2 and 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and 1/2 cups (340g) unsalted butter, room temperature
- 2 and 1/4 cups (452g) granulated sugar
- 4 large eggs, room temperature
- 3/4 cup (180g) sour cream, room temperature
- 1 and 1/2 tablespoon pure vanilla extract
- 1 and 1/2 tablespoon instant espresso powder
- 2 and 1/4 cups (540ml) buttermilk, room temperature
Instructions
- Prepare Ganache: Place chocolate chips in a large bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and stir slowly until smooth. Cover and refrigerate, stirring occasionally for about 30 minutes until cooled.
- Make Whipped Cream: Whip 1 cup heavy cream with powdered sugar in a mixer on high speed until stiff peaks form, about 4-5 minutes.
- Combine Ganache and Whipped Cream: Stir ganache to loosen, then gently fold whipped cream into ganache in thirds until fully incorporated. Cover with plastic wrap touching the mousse surface and refrigerate for 1-2 hours or overnight.
- Preheat Oven and Prepare Pan: Preheat oven to 350° F (177°C). Grease a 9×13-inch pan and set aside.
- Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, salt, baking powder, and baking soda; whisk to combine and set aside.
- Cream Butter and Sugar: In a stand mixer with paddle attachment, beat butter and sugar on medium speed until pale and fluffy, about 4-5 minutes. Scrape sides and bottom of the bowl.
- Add Eggs: Lower mixer speed to medium-low and add eggs one at a time, mixing after each until just combined. Scrape bowl as needed.
- Add Vanilla and Sour Cream: Combine vanilla extract and instant espresso powder in a small bowl. Add sour cream and vanilla-espresso mixture to batter and beat on medium until combined.
- Incorporate Dry Ingredients and Buttermilk: Alternately add dry ingredients (in thirds) and buttermilk (in halves), beginning and ending with dry ingredients. Mix each addition just until combined. Pour batter into prepared pan.
- Bake Cake: Bake for 40-45 minutes until toothpick inserted in center comes out clean and cake springs back when lightly touched. Remove from oven and cool completely.
- Prepare Ganache Topping: In a heat-safe bowl, combine chopped chocolate and heavy whipping cream. Microwave in 30-second intervals for about 1 minute, stirring gently after each until silky and smooth.
- Apply Ganache: Pour ganache evenly over the cooled cake. Cover loosely and chill in refrigerator about 1 hour until ganache is set.
- Assemble Mousse Layer: Spread chilled chocolate mousse evenly over the ganache layer on the cake.
- Garnish and Serve: Use a vegetable peeler to shave chocolate bar on top of the mousse layer. Slice the cake, serve, and enjoy!
Notes
- Ensure all dairy ingredients are at room temperature for optimal mixing.
- Be gentle when folding whipped cream into ganache to maintain the mousse’s light texture.
- The cake can be refrigerated overnight to enhance flavor and texture.
- For best results, use high-quality dark chocolates with at least 60% cocoa content.
- Leftover mousse can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
