Description
Indulge in the ultimate decadence with this Triple Chocolate Mousse Cake recipe. Layers of rich brownie, creamy chocolate mousse, and smooth ganache come together for a truly luxurious dessert experience.
Ingredients
Units
Scale
For the brownie:
- 6 ounces (170 g) unsweetened chocolate, coarsely chopped
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (130 g) all-purpose flour
- 3 tablespoons Dutch-process cocoa powder
- 1/2 teaspoon salt
For the mousse:
- 3/4 teaspoon gelatin
- 1 tablespoon water
- 6 ounces (168 g) semisweet chocolate, coarsely chopped
- 1 1/2 cups (360 ml) heavy cream, cold
- 2 tablespoons granulated sugar
For the ganache:
- 3/4 cups (180 ml) heavy cream
- 1 tablespoon unsalted butter
- 9 ounces (252 g) semisweet chocolate, coarsely chopped
Instructions
- Make the brownie: Preheat the oven to 350ºF. Lightly spray and line an 8-inch springform pan. Melt chocolate and butter, whisk in sugar. Add eggs and vanilla. Fold in dry ingredients. Bake and cool.
- Make the mousse: Sprinkle gelatin over water. Melt chocolate with cream and sugar. Whip cream. Combine chocolate and cream mixtures. Spread over brownie layer. Refrigerate.
- Make the ganache: Heat cream and butter, pour over chocolate. Spread over mousse layer. Refrigerate until set.
- Serve: Remove sides of the pan and parchment paper. Transfer to a platter and enjoy!
Notes
- Make sure to refrigerate the cake at various stages as directed to set properly.
- You can garnish the cake with whipped cream or fresh berries for an extra touch of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 120mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
