Description
This Triple Chocolate Mousse Cake features a rich brownie base, light chocolate mousse, and a smooth ganache topping.
Ingredients
Scale
- For the brownie:
- 6 ounces (170 g) unsweetened chocolate, coarsely chopped
- ½ 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
- ½ teaspoon salt
- For the mousse:
- ¾ teaspoon gelatin
- 1 tablespoon water
- 6 ounces (168 g) semisweet chocolate, coarsely chopped
- 1 ½ cups (360 ml) heavy cream, cold
- 2 tablespoons granulated sugar
- For the ganache:
- ¾ cups (180 ml) heavy cream
- 1 tablespoon unsalted butter
- 9 ounces (252 g) semisweet chocolate, coarsely chopped
Instructions
- Preheat the oven to 350ºF. Spray an 8-inch springform pan with nonstick spray and line with parchment paper.
- In a saucepan, melt chocolate and butter over medium-low heat. Stir in sugar and let cool slightly.
- Whisk in eggs and vanilla until combined. Sift in flour, cocoa powder, and salt. Fold until no dry streaks remain.
- Spread batter in the pan and bake for 20-25 minutes. Cool completely.
- For the mousse, sprinkle gelatin over water and let stand. Heat ½ cup cream and sugar until simmering, then stir in gelatin.
- Pour cream over chocolate and whisk until smooth. Cool to room temperature.
- Whip remaining cream until medium to stiff peaks form. Fold into chocolate mixture.
- Spread mousse over cooled brownie and refrigerate.
- For the ganache, heat cream and butter in a saucepan. Pour over chocolate and stir until smooth. Cool until not warm.
- Spread ganache over mousse and refrigerate until set, about 1 hour.
- Remove from pan and serve with whipped cream or berries.
Notes
- This recipe was updated to simplify the brownie base.
- Dutch-processed cocoa has a smoother flavor, but natural cocoa can also work.
- If you lack a springform pan, use a regular 8-inch round cake pan.
- The cake slices best when well chilled.
- The cake can be made ahead and stored in the refrigerator for up to 3 days or frozen for 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 477
- Sugar: 25g
- Sodium: 100mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 87mg
Keywords: Triple Chocolate Mousse Cake, Chocolate Cake, Mousse Cake, Dessert Recipe